Green Foodomics

Mendiola, J. A.; Castro-Puyana, María; Herrero, Miguel; Ibáñez, Elena

doi:10.1002/9781118537282.ch18

Cited by 3 publications

(2 citation statements)

References 122 publications

(91 reference statements)

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“…These processes are microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), enzyme-assisted extraction (EAE), supercritical fluid extraction (SFE), pressurized liquid extraction (PLE) in which subcritical water extraction (SWE) is included, and gas-expanded liquids (GXLs). Even if these techniques are based on different principles, all of them have in common the use of minimal amount of food-grade solvents and its intensification through the employment of microwaves, ultrasound, enzymes or high pressure/temperature (Mendiola et al 2013) that allows improving the selectivity, and the global efficiency, of the extraction process.…”

Section: Downstream Processesmentioning

confidence: 99%

Downstream Green Processes for Recovery of Bioactives from Algae

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Gallego

Mendiola

et al. 2019

Grand Challenges in Algae Biotechnology

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Nowadays, macro and microalgae are being increasingly used as promising raw materials for the food, cosmetic and pharmaceutical industries thanks to their biodiversity and its variety on valuable bioactive compounds such as carbohydrates, polyunsaturated lipids, proteins and pigments, among others. Furthermore, more efficient and environmentally friendly processes for bioactives' recovery are requested not only by the industry but also by the society. This book chapter presents an overview on the use of downstream green processes, mainly based on compressed fluids extraction techniques, in order to recover bioactives from algae that can be lately used in several potential applications for the food, pharmaceutical and cosmetic industries, which is the pillar of algae-based biorefinery.

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Section: Downstream Processesmentioning

confidence: 99%

Downstream Green Processes for Recovery of Bioactives from Algae

Bueno

Gallego

Mendiola

et al. 2019

Grand Challenges in Algae Biotechnology

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“…Different reviews and book chapters can be found dealing with the use of, among others, supercritical fluid extraction, pressurised liquid extraction, ultrasound‐assisted extraction and microwave‐assisted extraction. All of them rely on the use of minimum amount of food‐grade solvents for a selective extraction of bioactives while preserving their bioactivity . Whereas ultrasound‐assisted extraction is based on acoustic cavitation that cause disruption of cell walls, which reduces the particle size and increases the contact between the solvent and the compounds, microwave‐assisted extraction uses microwave radiation to cause motion of polar molecules and rotation of dipoles to heat solvents, thus promoting transfer of target compounds from the matrix to the solvent.…”

Section: How To Improve the Production Of Secondary Metabolitesmentioning

confidence: 99%

Benefits of using algae as natural sources of functional ingredients

2013

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Algae have been suggested as a potential source of bioactive compounds to be used in the food and pharmaceutical industries. With the strong development of functional foods as a method to improve or maintain health, the exploration of new compounds with real health effects is now an intense field of research. The potential use of algae as source of functional food ingredients, such as lipids, proteins, polysaccharides, phenolics, carotenoids, etc., is presented, together with the different possibilities of improving valuable metabolites production either using the tools and the knowledge provided by marine biotechnology or improving the different factors involved in the production on a large scale of such metabolites. The bio‐refinery concept is also presented as a way to improve the efficient use of algae biomass while favouring process sustainability. © 2013 Society of Chemical Industry

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