Uses of ionic liquids to obtain bioactive compounds: insights from the main international regulations for technological applications

Ferreira, Bruno Luís; Granato, Daniel; Nunes, Itaciara Larroza

doi:10.1080/10408398.2022.2067115

Cited by 6 publications

(3 citation statements)

References 75 publications

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“…ILE is an extraction method that utilizes an organic liquid as a solvent. These liquids are good ion conductors that result in a high boiling point system and easy solubility [98]. The greatest advantage of ionic liquids as solvents lie in the fact that the extraction process can be done at room temperature to dissolve hydrophilic/hydrophobic molecules [99].…”

Section: Ionic Liquids Extraction (Ile)mentioning

confidence: 99%

Current Technologies and Uses for Fruit and Vegetable Wastes in a Sustainable System: A Review

Zhu

Luan

Zhao

et al. 2023

Foods

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The fruit and vegetable industry produces millions of tons of residues, which can cause large economic losses. Fruit and vegetable wastes and by-products contain a large number of bioactive substances with functional ingredients that have antioxidant, antibacterial, and other properties. Current technologies can utilize fruit and vegetable waste and by-products as ingredients, food bioactive compounds, and biofuels. Traditional and commercial utilization in the food industry includes such technologies as microwave-assisted extraction (MAE), supercritical fluid extraction (SFE), ultrasonic-assisted extraction (UAE), and high hydrostatic pressure technique (HHP). Biorefinery methods for converting fruit and vegetable wastes into biofuels, such as anaerobic digestion (AD), fermentation, incineration, pyrolysis and gasification, and hydrothermal carbonization, are described. This study provides strategies for the processing of fruit and vegetable wastes using eco-friendly technologies and lays a foundation for the utilization of fruit and vegetable loss/waste and by-products in a sustainable system.

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Section: Ionic Liquids Extraction (Ile)mentioning

confidence: 99%

Current Technologies and Uses for Fruit and Vegetable Wastes in a Sustainable System: A Review

Zhu

Luan

Zhao

et al. 2023

Foods

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“…8 These techniques are also suitable for extracting phenolic compounds and almond protein. 9,10 Chew et al 11 found that the extraction rate of microalgal protein increased from 24.9% to 63.2% with microwave-assisted extraction.…”

Section: Introductionmentioning

confidence: 99%

“…Microwave-assisted extraction technology was used to extract polysaccharides from Porphyra haitanensis . These techniques are also suitable for extracting phenolic compounds and almond protein. , Chew et al found that the extraction rate of microalgal protein increased from 24.9% to 63.2% with microwave-assisted extraction. Microwave-assisted extraction can significantly reduce extraction time and solvent consumption, increase yield, and improve extraction quality.…”

Section: Introductionmentioning

confidence: 99%

Microwave-Assisted Extraction and Ultrasound-Assisted Glycation of Ovomucoid: Structural and Functional Properties

Liang

et al. 2022

ACS Food Sci. Technol.

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Ovomucoid (OVM) is an important egg protein that can cause allergic reactions. The allergenicity of the ovomucoid can be reduced by altering its structure. In the study, the excess proteins were salted out using microwave (power 140 W, extraction time 20 s) in combination with ammonium sulfate. The polyacrylamide gel electrophoresis showed that the purity of obtained OVM reached 95%, and the extraction rate was 72%. Subsequently, ultrasound was used for glycation with different substrates. Typically, ultrasound expanded the conformation of OVM to promote glycation by increasing reaction sites. UV absorption spectrum and circular dichroism chromatography have demonstrated the changes in the secondary structure of OVM. At last, ELISA experiments showed that the binding ability of immunoglobulin G was reduced to a varying degree (46.8%−67.1%). In summary, ultrasoundassisted glycation may effectively change the structure of proteins, which could play a potential role in reducing the allergenicity of food.

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Ionic liquid and ultrasound as a fast and innovative combination for improved extraction of Chlorella sorokiniana-derived carotenoids

Bianchini,

Ramos-Souza,

Schappo

et al. 2024

Algal Research

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Uses of ionic liquids to obtain bioactive compounds: insights from the main international regulations for technological applications

Cited by 6 publications

References 75 publications

Current Technologies and Uses for Fruit and Vegetable Wastes in a Sustainable System: A Review

Current Technologies and Uses for Fruit and Vegetable Wastes in a Sustainable System: A Review

Microwave-Assisted Extraction and Ultrasound-Assisted Glycation of Ovomucoid: Structural and Functional Properties

Ionic liquid and ultrasound as a fast and innovative combination for improved extraction of Chlorella sorokiniana-derived carotenoids

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