Skip to Main content Skip to Navigation
Journal articles

A review of sustainable and intensified techniques for extraction of food and natural products

Abstract : This review presents innovative extraction techniques and their role in promoting sustainable ingredients forthe food, cosmetic and pharmaceutical industries. These techniques (such as microwave, ultrasound, pulseelectricfield, instant controlled pressure drop, sub- and super-criticalfluid processing, extrusion, mechano-chemistry, high pressure, and ohmic, UV and IR heating) use or produce less solvent, energy, and hazards.This review will provide the necessary theoretical background and some details about green extractiontechniques, their mechanisms, some applications, and environmental impacts. We will pay special attentionto the strategies and present them as success stories for research and education and at the industrial scale.
Complete list of metadata

https://hal.inrae.fr/hal-03139207
Contributor : Line Touloumet <>
Submitted on : Thursday, February 11, 2021 - 5:36:29 PM
Last modification on : Tuesday, April 6, 2021 - 4:37:41 PM

File

2020 - Publi 52 - Chemat - Gre...
Publisher files allowed on an open archive

Licence


Distributed under a Creative Commons Attribution - NonCommercial 4.0 International License

Identifiers

Collections

Citation

Farid Chemat, Maryline Abert Vian, Anne-Sylvie Fabiano-Tixier, Marinela Nutrizio, Anet Režek Jambrak, et al.. A review of sustainable and intensified techniques for extraction of food and natural products. Green Chemistry, Royal Society of Chemistry, 2020, 22 (8), pp.2325-2353. ⟨10.1039/c9gc03878g⟩. ⟨hal-03139207⟩

Share

Metrics

Record views

14

Files downloads

41