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
Emerging macro- and micromolecules separation
TL;DR: In this article, emerging separation technologies such as colloidal gas aphrons, ultrasound assisted crystallization, and pressurized microwave extraction are discussed in detail, and a typical extraction technique based on microwaves has been combined with pressure in order to separate and recover macromolecules efficiently (e.g. pectin) from food by-products.
Journal ArticleDOI
Exploring the Amino-Acid Composition, Secondary Structure, and Physicochemical and Functional Properties of Chickpea Protein Isolates
Sumeyra Onder,Asli Can Karaca,B. Ozcelik,Abdulhakeem S Alamri,Salam A. Ibrahim,Charis M. Galanakis +5 more
TL;DR: In this paper , the amino acid profile, secondary structure, and physicochemical and functional properties of proteins isolated from Anatolian chickpea landraces were examined, where Aspartic acid and glutamic acid were dominant amino acids, while the isolates were deficient in methionine.
Journal ArticleDOI
Formulation and Evaluation of Rice Bran Granules
TL;DR: According to estimations, the world's rice product will reach 499.31 million metric tons over the 2019-2020 period as discussed by the authors , which represents around 20% of the salutary energy input of the global population.
Journal ArticleDOI
Optimization of ultrasound- and enzymatic-assisted extractions of polyphenols from dried red onion peels and evaluation of their antioxidant activities.
Karima Said Mohamed Hammad,Tarek Hefzalrahman,M. Khairy S. Morsi,Nashwa F.S. Morsy,Ekram Abd El-Salam Abd El-Salam +4 more
TL;DR: In this article , the authors optimized the extraction process of onion peels using ultrasound-and enzymatic-assisted extractions (UAE and EAE) methods to utilize the optimal extracts as natural antioxidants.
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.