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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Extraction, phytochemistry, nutritional, and therapeutical potentials of rice bran oil: A review
Mtabazi G. Sahini,Eric Mutegoa +1 more
Challenges and opportunities
TL;DR: This chapter discusses all the critical outcomes from previous chapters, suggests solutions to overcome difficulties during implementation, and ultimately presents a perspective on where the food industry goes now, following the current consumer acceptance tendencies.
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Kinetics of Microwave-Assisted Extraction Process Applied on Recovery of Peppermint Polyphenols: Experiments and Modeling
Branimir Pavlić,Muammer Kaplan,Zoran Zeković,Oltan Canli,Nebojsa Jovicic,Danijela Bursać Kovačević,Anica Bebek Markovinović,Predrag Putnik,Oskar Bera +8 more
TL;DR: In this paper , the microwave-assisted extraction of polyphenolic compounds from organic peppermint leaves was investigated, and the influence of microwave irradiation power (90, 180, 360, 600, and 800 W) on total extraction yield, total polyphenols yield, and flavonoid yield were investigated.
Journal ArticleDOI
Extraction and characterization of polyphenols from fruits and vegetable waste through green extraction technologies with special reference to antioxidant profile
TL;DR: In this paper , the authors extracted and characterized the polyphenols from selected fruits and vegetable waste via green extraction technologies, and extracted the antioxidants from the studied peel were extracted by adapting the supercritical and ultrasound added extraction techniques alongside conventional extraction.
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Spelt vs common wheat: potential advantages and benefits
TL;DR: A brief review of existing studies that compares spelt and modern wheat from various aspects of quality including technological, nutritional, functional and safety performance shows spelt shows acceptable breadmaking performances and shows advantages as being a hulled wheat.
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.
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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.
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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.
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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.