Toward Green Extraction Processes

Nutrizio, Marinela; Chémat, Farid; Muangrat, Rattana; Seesuriyachan, Phisit; Phimolsiripol, Yuthana; Donsı̀, Francesco; Jambrak, Anet Režek

doi:10.1002/9781119740117.ch14

Cited by 5 publications

(1 citation statement)

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“…Firstly, a suitable extraction method should be considered. Due to the disadvantages of conventional extraction techniques that include long processing times and high working temperatures, innovative non-thermal extraction techniques present a favorable alternative for the extraction of bioactive compounds [ 5 , 6 ]. In 2012, Chemat et al introduced the concept of green extraction of natural products that are within the principles of green chemistry and engineering [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Encapsulation of Rosemary Extracts using High Voltage Electrical Discharge in Calcium Alginate/Zein/Hydroxypropyl Methylcellulose Microparticles

Nutrizio

Jurić

Kucljak

et al. 2023

Foods

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The increased demand for functional food with added health benefits is directing industrial procedures toward more sustainable production of naturally added bioactive compounds. The objective of this research was to investigate the potential of bioactive compounds from rosemary extract obtained using high-voltage electrical discharge as a green extraction method, for microencapsulation as a protective method for future application in functional food. Four types of microparticles were made via the ionic gelation method using alginate (Alg), zein (Z), and hydroxypropyl methylcellulose (HPMC) biopolymers and were analyzed considering the physicochemical properties. The diameter of dry microparticles ranged from 651.29 to 1087.37 μm. The shape and morphology analysis of microparticles showed that the obtained microparticles were quite spherical with a granular surface. The high encapsulation efficiency was obtained with a loading capacity of polyphenols up to 11.31 ± 1.47 mg GAE/g (Alg/Z microparticles). The microencapsulation method showed protective effects for rosemary polyphenols against pH changes during digestion. Specifically, the addition of both zein and HPMC to calcium-alginate resulted in microparticles with a prolonged release for better availability of polyphenols in the intestine. This research background indicates that the release of rosemary extract is highly dependent on the initial biopolymer composition with high potential for further functional food applications.

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Section: Introductionmentioning

confidence: 99%