Innovative “Green” and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes—A Review
Predrag Putnik,Danijela Bursać Kovačević,Anet Režek Jambrak,Francisco J. Barba,Giancarlo Cravotto,Arianna Binello,José M. Lorenzo,Avi Shpigelman +7 more
TLDR
The present review will describe and summarize the latest works concerning novel and greener methods for valorisation of citrus by-products and highlight the advantages and potential scalability of these so-called “enabling technologies”.Abstract:
Citrus is a major processed crop that results in large quantities of wastes and by-products rich in various bioactive compounds such as pectins, water soluble and insoluble antioxidants and essential oils. While some of those wastes are currently valorised by various technologies (yet most are discarded or used for feed), effective, non-toxic and profitable extraction strategies could further significantly promote the valorisation and provide both increased profits and high quality bioactives. The present review will describe and summarize the latest works concerning novel and greener methods for valorisation of citrus by-products. The outcomes and effectiveness of those technologies such as microwaves, ultrasound, pulsed electric fields and high pressure is compared both to conventional valorisation technologies and between the novel technologies themselves in order to highlight the advantages and potential scalability of these so-called “enabling technologies”. In many cases the reported novel technologies can enable a valorisation extraction process that is “greener” compared to the conventional technique due to a lower energy consumption and reduced utilization of toxic solvents.read more
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An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction
Mirela Marić,Antonela Ninčević Grassino,Zhenzhou Zhu,Francisco J. Barba,Mladen Brnčić,Suzana Rimac Brnčić +5 more
TL;DR: In this article, a review of pectin extraction from food waste and by-products is presented, focusing on the conventional and innovative processing techniques (microwave extraction, enzymatic extraction, ultrasound-assisted extraction).
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Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing
Daniel Granato,Predrag Putnik,Danijela Bursać Kovačević,Jânio Sousa Santos,Verônica Calado,Ramon S. Rocha,Adriano G. Cruz,Basil Jarvis,Oxana Ye. Rodionova,Alexey L. Pomerantsev +9 more
TL;DR: An extensive practical and pragmatic overview on the use of the main chemometrics tools in food science studies, focusing on the effects of process variables on chemical composition and on the authentication of foods based on chemical markers is provided.
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Value-added chemicals from food supply chain wastes: State-of-the-art review and future prospects
Xinni Xiong,Iris K.M. Yu,Iris K.M. Yu,Daniel C.W. Tsang,Nanthi Bolan,Yong Sik Ok,Avanthi Deshani Igalavithana,M. B. Kirkham,Ki-Hyun Kim,Kumar Vikrant +9 more
TL;DR: In this paper, the feasibility and sustainability of food waste derived chemicals, together with the market outlook of recycling and valorization of food wastes from state-of-the-art perspectives are discussed.
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Sub- and supercritical fluid extraction of bioactive compounds from plants, food-by-products, seaweeds and microalgae – An update
TL;DR: In this article, the authors present an updated perspective on the use of compressed fluids, mainly under sub- and supercritical conditions, for the extraction of bioactive components from natural matrices covering the period from 2015 to present.
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Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials
Predrag Putnik,José M. Lorenzo,Francisco J. Barba,Shahin Roohinejad,Shahin Roohinejad,Anet Režek Jambrak,Daniel Granato,Domenico Montesano,Danijela Bursać Kovačević +8 more
TL;DR: This review provides an overview of relevant innovative food processing and extraction technologies applied to various plant matrices as raw materials for functional foods production.
References
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