Microwave-Assisted Green Extraction Technology for Sustainable Food Processing

Uzel, Ruhan Aşkın

doi:10.5772/intechopen.76140

Cited by 18 publications

(15 citation statements)

References 29 publications

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“…tively [38,42]. Thus, the mixture of both solvents aided the solubility of flavonoids more than using glycerol alone.…”

Section: Ultrasound-assisted Glycerol Extraction (Uage) Protocol Of Q...mentioning

confidence: 96%

“…As previously published, ethanol favors the solubility of flavonoids due to its low polarity. The dielectric constants of ethanol and glycerol are about 25.1 and 44.3, respectively [38,42]. Thus, the mixture of both solvents aided the solubility of flavonoids more than using glycerol alone.…”

Section: Ultrasound-assisted Glycerol Extraction (Uage) Protocol Of Q...mentioning

confidence: 98%

“…The proposed HPLC method was applicable to determine quercetin in red onion scales. System suitability parameters [38] for quercetin in red onion scales were calculated and summarized in Table 1.…”

Section: Summary Of Regression Equationmentioning

confidence: 99%

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Development of Green and Efficient Extraction Methods of Quercetin from Red Onion Scales Wastes Using Factorial Design for Method Optimization: A Comparative Study

et al. 2021

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Waste resulting from edible plants is considered one of the best sources of valuable phytochemicals. A promising approach for using these appreciated wastes is extracting precious medically important constituents, for example, free quercetin. Two new cost-effective and green extraction methods are introduced in the present study: ultrasound-assisted glycerol extraction (UAGE) and microwave-assisted extraction (MAE). These extraction protocols are optimized using factorial design to define the highest yield of extraction, and HPLC-UV at 370 nm was used as a method of yield analysis. Quercetin remained stable during the whole process in both extraction protocols. A standard addition technique was performed to quantify quercetin in different extracts and eliminate the matrix effect. In UAGE and MAE, extraction yields were 16.55 ± 0.81 and 27.20 ± 1.55 mg/1g from red onion scales on a dry base, respectively. The amount of quercetin extracted using MAE was superior to UAGE in terms of time and yield. A greenness assessment of the offered studies compared to previously published relevant extraction methods was performed using the analytical eco-scale assessment method (ESA) and national environmental methods index (NEMI). MAE showed to be a greener method with a higher ESA score and a greener NEMI pictogram.

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“…tively [38,42]. Thus, the mixture of both solvents aided the solubility of flavonoids more than using glycerol alone.…”

Section: Ultrasound-assisted Glycerol Extraction (Uage) Protocol Of Q...mentioning

confidence: 96%

Section: Ultrasound-assisted Glycerol Extraction (Uage) Protocol Of Q...mentioning

confidence: 98%

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Development of Green and Efficient Extraction Methods of Quercetin from Red Onion Scales Wastes Using Factorial Design for Method Optimization: A Comparative Study

et al. 2021

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“…These extraction methods are mostly reported in the last few decades to extract THC and THCA, as reported in Table 1. Microwave-assisted extraction is reported as a sustainable method because of the use of less energy with quick processing and less solvent consumption (Uzel & Uzel, 2018). However, the final product from the extraction contains target compounds in high purity and high yield (Radoiu et al, 2020).…”

Section: Sustainability Aspects Of the Extraction Methodsmentioning

confidence: 99%

Consumers left at the mercy of chefs for potency, consistency, safety and regulation—the edibles industry of cannabinoids—A critical review

Siddiqui

Bahmid

Asif

et al. 2023

Int J of Food Sci Tech

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SummaryFibre and bioactive cannabinoids are obtained naturally from cannabis. Till now, almost 144 cannabinoids have been found and more are being unveiled. Cannabinoids which are in natural or in altered forms are more exposed to light, oxygen and high temperature. The recent approval of cannabis legalisation has increased the cannabis application in the food‐processing industries. Studies regarding the safety and quality assurance of food systems of cannabis edibles are limited. Moreover, with cannabinoids, there are many other phytochemicals like flavonoids, terpenoids, lignans and polysaccharides. Within the matrix of cannabis, these polysaccharides are able to exhibit probiotic or prebiotic properties and also can improve the microbiome composition in the gut. Through the processes of metabolism and excretion, bioactive phytochemicals of cannabis especially cannabinoids can modify structurally during the enterohepatic detoxification and fermentation process of the gut. Edibles are now being used widely in food industries for consumer use. In this review, we discussed edibles in the food industry, their potential hazards regarding food safety and their future implementation. Furthermore, consumer perception and acceptance of the edibles products and the challenges involved in developing the edibles products would be discussed in detail in this article. By understanding the edibles, legislation, safety and consumers' willingness, edible food could be acceptable among worldwide consumers in the near future.image

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“…The solvent should be polar in order to heat under the action of microwaves, generating internal heating and cell disintegration, allowing for the separation of the concerned molecules. MAE is ecologically sustainable since it uses less energy and a diverse selection of non-toxic solvents [ 77 , 78 ].…”

Section: Advanced Treatments and Extraction Techniquesmentioning

confidence: 99%

Cereal Waste Valorization through Conventional and Current Extraction Techniques—An Up-to-Date Overview

Fărcaș

Socaci

Nemeş

et al. 2022

Foods

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Nowadays, in the European Union more than 100 million tons of food are wasted, meanwhile, millions of people are starving. Food waste represents a serious and ever-growing issue which has gained researchers’ attention due to its economic, environmental, social, and ethical implications. The Sustainable Development Goal has as its main objective the reduction of food waste through several approaches such as the re-use of agro-industrial by-products and their exploitation through complete valorization of their bioactive compounds. The extraction of the bioactive compounds through conventional methods has been used for a long time, whilst the increasing demand and evolution for using more sustainable extraction techniques has led to the development of new, ecologically friendly, and high-efficiency technologies. Enzymatic and ultrasound-assisted extractions, microwave-assisted extraction, membrane fractionation, and pressure-based extraction techniques (supercritical fluid extraction, subcritical water extraction, and steam explosion) are the main debated green technologies in the present paper. This review aims to provide a critical and comprehensive overview of the well-known conventional extraction methods and the advanced novel treatments and extraction techniques applied to release the bioactive compounds from cereal waste and by-products.

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Microwave-Assisted Green Extraction Technology for Sustainable Food Processing

Cited by 18 publications

References 29 publications

Development of Green and Efficient Extraction Methods of Quercetin from Red Onion Scales Wastes Using Factorial Design for Method Optimization: A Comparative Study

Development of Green and Efficient Extraction Methods of Quercetin from Red Onion Scales Wastes Using Factorial Design for Method Optimization: A Comparative Study

Consumers left at the mercy of chefs for potency, consistency, safety and regulation—the edibles industry of cannabinoids—A critical review

Cereal Waste Valorization through Conventional and Current Extraction Techniques—An Up-to-Date Overview

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