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Techniques and modeling of polyphenol extraction from food: a review
There is a growing demand for vegetal food having health benefits such as improving the immune system. This is due in particular to the presence of polyphenols present in small amounts in many fruits, vegetables and functional foods. Extracting polyphenols is challenging because extraction technique...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Springer International Publishing
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7968578/ https://www.ncbi.nlm.nih.gov/pubmed/33753968 http://dx.doi.org/10.1007/s10311-021-01217-8 |
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author | Sridhar, Adithya Ponnuchamy, Muthamilselvi Kumar, Ponnusamy Senthil Kapoor, Ashish Vo, Dai-Viet N. Prabhakar, Sivaraman |
author_facet | Sridhar, Adithya Ponnuchamy, Muthamilselvi Kumar, Ponnusamy Senthil Kapoor, Ashish Vo, Dai-Viet N. Prabhakar, Sivaraman |
author_sort | Sridhar, Adithya |
collection | PubMed |
description | There is a growing demand for vegetal food having health benefits such as improving the immune system. This is due in particular to the presence of polyphenols present in small amounts in many fruits, vegetables and functional foods. Extracting polyphenols is challenging because extraction techniques should not alter food quality. Here, we review technologies for extracting polyphenolic compounds from foods. Conventional techniques include percolation, decoction, heat reflux extraction, Soxhlet extraction and maceration, whereas advanced techniques are ultrasound-assisted extraction, microwave-assisted extraction, supercritical fluid extraction, high-voltage electric discharge, pulse electric field extraction and enzyme-assisted extraction. Advanced techniques are 32–36% more efficient with approximately 15 times less energy consumption and producing higher-quality extracts. Membrane separation and encapsulation appear promising to improve the sustainability of separating polyphenolic compounds. We present kinetic models and their influence on process parameters such as solvent type, solid and solvent ratio, temperature and particle size. |
format | Online Article Text |
id | pubmed-7968578 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Springer International Publishing |
record_format | MEDLINE/PubMed |
spelling | pubmed-79685782021-03-18 Techniques and modeling of polyphenol extraction from food: a review Sridhar, Adithya Ponnuchamy, Muthamilselvi Kumar, Ponnusamy Senthil Kapoor, Ashish Vo, Dai-Viet N. Prabhakar, Sivaraman Environ Chem Lett Review There is a growing demand for vegetal food having health benefits such as improving the immune system. This is due in particular to the presence of polyphenols present in small amounts in many fruits, vegetables and functional foods. Extracting polyphenols is challenging because extraction techniques should not alter food quality. Here, we review technologies for extracting polyphenolic compounds from foods. Conventional techniques include percolation, decoction, heat reflux extraction, Soxhlet extraction and maceration, whereas advanced techniques are ultrasound-assisted extraction, microwave-assisted extraction, supercritical fluid extraction, high-voltage electric discharge, pulse electric field extraction and enzyme-assisted extraction. Advanced techniques are 32–36% more efficient with approximately 15 times less energy consumption and producing higher-quality extracts. Membrane separation and encapsulation appear promising to improve the sustainability of separating polyphenolic compounds. We present kinetic models and their influence on process parameters such as solvent type, solid and solvent ratio, temperature and particle size. Springer International Publishing 2021-03-17 2021 /pmc/articles/PMC7968578/ /pubmed/33753968 http://dx.doi.org/10.1007/s10311-021-01217-8 Text en © The Author(s), under exclusive licence to Springer Nature Switzerland AG 2021 This article is made available via the PMC Open Access Subset for unrestricted research re-use and secondary analysis in any form or by any means with acknowledgement of the original source. These permissions are granted for the duration of the World Health Organization (WHO) declaration of COVID-19 as a global pandemic. |
spellingShingle | Review Sridhar, Adithya Ponnuchamy, Muthamilselvi Kumar, Ponnusamy Senthil Kapoor, Ashish Vo, Dai-Viet N. Prabhakar, Sivaraman Techniques and modeling of polyphenol extraction from food: a review |
title | Techniques and modeling of polyphenol extraction from food: a review |
title_full | Techniques and modeling of polyphenol extraction from food: a review |
title_fullStr | Techniques and modeling of polyphenol extraction from food: a review |
title_full_unstemmed | Techniques and modeling of polyphenol extraction from food: a review |
title_short | Techniques and modeling of polyphenol extraction from food: a review |
title_sort | techniques and modeling of polyphenol extraction from food: a review |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7968578/ https://www.ncbi.nlm.nih.gov/pubmed/33753968 http://dx.doi.org/10.1007/s10311-021-01217-8 |
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