Novel, energy efficient and green cloud point extraction: technology and applications in food processing

Abstract

Recently, a novel technique for extraction of functional thermally sensitive bioactive components from food has been developed due to its green efficacy (no toxic chemicals) and cost effectiveness. Cloud point extraction (CPE) is one of the such best alternative techniques that can be used for extraction of wide range of organic and inorganic components using green surfactants. It is a simple, rapid and inexpensive extraction technique which involves clustering of non-ionic surfactant monomers to form a hydrophobic core (micelle), which then entraps the hydrophobic bioactive compounds within it. CPE can be applied for extraction of bioactives from food processing waste as well as separation and purification of proteins. Besides that, research has received special attention on sample preparation for analysis of food constituents in the last decade. The scope of CPE is very vast in these sectors because of the advantages of CPE over other methods. This review deals with significance of CPE method and their potential green applications in food processing.

Pre-Concentration and Analysis of Mycotoxins in Food Samples by Capillary Electrophoresis

“…The critical point of this procedure is the choice of type and concentration of surfactant in relation to analyte parameters, such as structure, hydrophobicity, capacity to create hydrogen-bonds, molar refraction, and dipolarity [ 75 ]. Moreover, the presence of salts/additives must be controlled to optimize CPE performance, as they can modify the cloud point temperature (CPT) of surfactant [ 75 , 76 , 77 ]. CPE consists of a micelle-extraction procedure, in which the separation occurs in the micellar hydrophobic core.…”

“…The advantages are efficiency, low cost and rapidity thanks to the combination of extraction and pre-concentration in a single step [ 75 ]. In addition, CPE represents a green approach particularly suitable for food processing [ 76 ]. In fact, it is commonly used for the extraction of bioactive compounds in foods, as well as proteins [ 76 ], and also metal ions [ 76 , 77 ].…”

“…In fact, it is commonly used for the extraction of bioactive compounds in foods, as well as proteins [ 76 ], and also metal ions [ 76 , 77 ]. CPE works at a mild-low temperature; non-ionic surfactants form clouds until they reach the temperature (CPT) at which phase separation occurs, thus promoting the formation of two phases, the first one rich in surfactants and concentrated analytes, and the second saturated and containing surfactants [ 76 , 78 ]. These conditions are particularly appropriate for food molecules sensitive to temperature [ 76 ].…”

“…This disadvantage can be overcome by using non-aqueous BGE (acetonitrile-methanol), as in NACE modes, or by adding surfactants (MEKC) or additives to the BGE [ 75 ]. CPE can be used in mycotoxin analysis in food matrices, exploiting the formation of hydrophobic interactions and hydrogen bonds useful for mycotoxin extraction [ 76 ].…”

Evaluation of changes in food properties and mineral composition of tiger nuts at variable drying temperatures

“…Moreover, current research is focused on food sources (Wells et al, 2017;Zhenzhang et al, 2019), extraction of food products Chen et al, 2019;Arya et al, 2019) and food processing techniques Barbosa-Canovas et al, 2019;Jones et al, 2019). However, food security should be given more attention due to the growing world population and consequences of neglect.…”