Clean label extraction of bioactive compounds from food waste through microwave-assisted extraction technique-A review

Alvi, Tayyaba; Asif, Zarnab; Khan, Muhammad Kashif Iqbal

doi:10.1016/j.fbio.2022.101580

Cited by 58 publications

(20 citation statements)

References 81 publications

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“…However, environmental stressors such as oxygen, temperature, and light can destroy these important molecules. In addition to external stress, the gastrointestinal tract imposes stressful conditions related to enzymes, pH, and other antinutrients in the meal [135,136]. Owing to the presence of dietary fiber, microcapsules have a high potential for target release [137].…”

Section: Encapsulation Of Bioactive Compounds: Gel-based Formulationsmentioning

confidence: 99%

A Comprehensive Review of Food Hydrogels: Principles, Formation Mechanisms, Microstructure, and Its Applications

Nath

Debnath

Sridhar

et al. 2022

Gels

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Food hydrogels are effective materials of great interest to scientists because they are safe and beneficial to the environment. Hydrogels are widely used in the food industry due to their three-dimensional crosslinked networks. They have also attracted a considerable amount of attention because they can be used in many different ways in the food industry, for example, as fat replacers, target delivery vehicles, encapsulating agents, etc. Gels—particularly proteins and polysaccharides—have attracted the attention of food scientists due to their excellent biocompatibility, biodegradability, nutritional properties, and edibility. Thus, this review is focused on the nutritional importance, microstructure, mechanical characteristics, and food hydrogel applications of gels. This review also focuses on the structural configuration of hydrogels, which implies future potential applications in the food industry. The findings of this review confirm the application of different plant- and animal-based polysaccharide and protein sources as gelling agents. Gel network structure is improved by incorporating polysaccharides for encapsulation of bioactive compounds. Different hydrogel-based formulations are widely used for the encapsulation of bioactive compounds, food texture perception, risk monitoring, and food packaging applications.

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Section: Encapsulation Of Bioactive Compounds: Gel-based Formulationsmentioning

confidence: 99%

A Comprehensive Review of Food Hydrogels: Principles, Formation Mechanisms, Microstructure, and Its Applications

Nath

Debnath

Sridhar

et al. 2022

Gels

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show abstract

“…These include hydrodynamic cavitation extraction (HCE), microwave assisted extraction (MAE), pulsed electric fields (PEF) and ultrasound assisted extraction (UAE), the working mechanisms of which have been reviewed in-depth in other works. 83–107 Key advantages and drawbacks of these technologies with regards to process operation and product safety/nutrition are summarised in Table 2.…”

Section: Waste-to-protein Sourcesmentioning

confidence: 99%

A sustainable waste-to-protein system to maximise waste resource utilisation for developing food- and feed-grade protein solutions

et al. 2023

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“…Pre-treatment, purification, and analysis are important steps in the extraction procedure. Traditional extraction methods are commonly categorized as a leaching process to separate extract from the solid (solid–liquid) [ 49 , 50 ]. Conventional methods include Soxhlet extraction and maceration extraction [ 51 , 52 ].…”

Section: Anthocyanins As Red Pigmentsmentioning

confidence: 99%

Insight into Green Extraction for Roselle as a Source of Natural Red Pigments: A Review

et al. 2023

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Roselle (Hibiscus sabdariffa L.) is a source of anthocyanins as red pigments that is extensively farmed in tropical and subtropical regions, including Indonesia, Malaysia, China, Thailand, Egypt, Mexico, and West India. The roselle plant contains a variety of nutrients, including anthocyanins, organic acids, pectin, etc. Due to the toxicity and combustibility of the solvents, traditional extraction methods for these compounds are restricted. Obtaining pure extracts is typically a lengthy procedure requiring many processes. Supercritical carbon dioxide (ScCO2) extraction as a green technology is rapidly improving and extending its application domains. The advantages of this method are zero waste production, quicker extraction times, and reduced solvent consumption. The ScCO2 extraction of natural pigments has great promise in food, pharmaceuticals, cosmetics, and textiles, among other uses. The ScCO2 technique for natural pigments may also be advantageous in a variety of other contexts. Due to their minimal environmental risk, the high-quality red pigments of roselle rich in anthocyanins extracted using ScCO2 extraction have a high sustainability potential. Therefore, the objective of this review is to increase knowledge related to the natural colorant of roselle as a substitute for chemically manufactured colorants using ScCO2 as a green method. This article covers ScCO2 extraction, particularly as it relates to the optimization of pigments that promote health. This article focuses on the high extraction efficiency of ScCO2 extraction. Natural colorants extracted via ScCO2 are regarded as safe compounds, especially for human consumption, such as novel functional food additives and textile and pharmaceutical colors.

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Clean label extraction of bioactive compounds from food waste through microwave-assisted extraction technique-A review

Cited by 58 publications

References 81 publications

A Comprehensive Review of Food Hydrogels: Principles, Formation Mechanisms, Microstructure, and Its Applications

A Comprehensive Review of Food Hydrogels: Principles, Formation Mechanisms, Microstructure, and Its Applications

A sustainable waste-to-protein system to maximise waste resource utilisation for developing food- and feed-grade protein solutions

Insight into Green Extraction for Roselle as a Source of Natural Red Pigments: A Review

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