Journal ArticleDOI
Emerging technologies for the production of nutraceuticals from agricultural by-products: A viewpoint of opportunities and challenges
TLDR
In this paper, the authors explore the possibility of adapting the latest technologies in the recovery downstream processing of agricultural by-products in the context of nutraceuticals, with the aim of inspiring researchers to investigate the critical parameters that prevent broad commercial implementation of emerging technologies in particular application.About:
This article is published in Food and Bioproducts Processing.The article was published on 2013-10-01. It has received 390 citations till now. The article focuses on the topics: Emerging technologies.read more
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Book ChapterDOI
Conventional product formation
Paola Pittia,Adem Gharsallaoui +1 more
TL;DR: In this paper, conventional technologies such as emulsification and microencapsulation have long been used as the final step of downstream processing for food product development, and these processes are discussed in detail as conventional technologies applied for the development of innovative food products.
Journal ArticleDOI
ATR-MIR Spectroscopy Predicts Total Phenolics and Colour for Extracts Produced by Microwave-Assisted or Conventional Thermal Extraction Methods Applied Separately to Mixtures of Grape Skins from White or Red Commercial Cultivars
TL;DR: In this article, partial least squares regression was employed on the spectra to predict the total phenolics (TP) and color (CIELAB chroma C*) of individual extracts.
Journal ArticleDOI
Extraction of methylxanthines by pressurized hot water extraction from cocoa shell by-product as natural source of functional ingredient
Stefania Pagliari,Rita Celano,Luca Rastrelli,Elena Sacco,Federico Arlati,Massimo Labra,Luca Campone +6 more
TL;DR: In this article , a pressurized hot water extraction process for recovery of theobromine and caffeine from cocoa by-product was developed and optimized by a chemometric approach and all parameters affected by extraction efficiency and antioxidant capacity were optimized.
Journal ArticleDOI
Recovery of Polyphenols Using Pressurized Hot Water Extraction (PHWE) from Black Rosehip Followed by Encapsulation for Increased Bioaccessibility and Antioxidant Activity
Kadriye Nur Kasapoğlu,Evren Demircan,Mine Gültekin-Özgüven,Johanita Kruger,Jan Frank,Ayla Arslaner,Beraat Özçelik +6 more
TL;DR: In this article , the authors used response surface methodology for simultaneous optimization in terms of extraction yield, total antioxidant capacity, total (poly)phenols, catechin, total monomeric anthocyanins, and cyanidin-3-Oglucoside.
References
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Journal ArticleDOI
Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications
TL;DR: In this paper, the authors classify food waste sources and high-added value ingredients prior to exploring the recovery stages, conventional and emerging technologies applied from the raw material to the final or encapsulated product.
Journal ArticleDOI
Flavonoids as Nutraceuticals: A Review
TL;DR: In this article, the authors proposed a structure-classification method for plant phenolic compounds, namely, Bioflavonoids, for predicting and controlling food quality, and showed that a better understanding of their structures and biological activities indicates their potentials as therapeutic agents and also for predicting food quality.
Journal ArticleDOI
Supercritical fluid extraction: Recent advances and applications
TL;DR: It is remarkable the strong impact of SFE to extract high value compounds from food and natural products but also its increasing importance in areas such as heavy metals recovery, enantiomeric resolution or drug delivery systems.
Journal ArticleDOI
The use of ultrasonics for nanoemulsion preparation
Sandra E. Kentish,Tim J. Wooster,Muthupandian Ashokkumar,S. Balachandran,Raymond Mawson,Lloyd Simons +5 more
TL;DR: In this paper, both a batch and focused flow-through ultrasonic cell were utilized for emulsification with ultrasonic power generation at 20-24-kHz, achieving a mean droplet size as low as 135-±-5nm using a mixture of flaxseed oil and water.
Journal ArticleDOI
Nanoemulsions for Food Applications: Development and Characterization
TL;DR: The application of nanotechnology to food, medical and pharmaceutical industries has received great attention from the scientific community as discussed by the authors, which is particularly suited for the fabrication of encapsulating systems for functional compounds as it prevents their degradation and improves their bioavailability.