Scopus
YÖKSİS Eşleşti
Conventional versus green extraction techniques — a comparative perspective
Current Opinion in Food Science · Ağustos 2021
YÖKSİS Kayıtları
Conventional versus green extraction techniques \u2014 a comparative perspective
Current Opinion in Food Science · 2021 SCI-Expanded
PROFESÖR GÖKHAN ZENGİN →
Makale Bilgileri
DergiCurrent Opinion in Food Science
Yayın TarihiAğustos 2021
Cilt / Sayfa40 · 144-156
Scopus ID2-s2.0-85105285460
Özet
The revolutionary development of green technology has markedly influenced the recovery of natural compounds intended for the food industry. Innovation in extraction techniques has been fueled by green chemistry, as well as, the growing public interest for chemical free compounds. Such novel extraction methods include supercritical fluid extraction, pressurized liquid extraction, microwave assisted extraction, ultrasound assisted extraction, cold atmospheric plasma extraction, amongst others. Green technology coupled with the use of green solvents, such as, deep eutectic solvents, and ionic solvents, is regarded as a viable alternative for the recovery natural compound and also prevents the formation of toxic effluents. Apart from the environmentally friendly dimensions of green extraction techniques, the health and safety components are also taken into consideration. Novel extraction techniques are not without their own limitations. As such, the capital investment and running cost associated to these cutting technologies might be major challenges to their implementation and application.
Yazarlar (4)
1
Carene Marie Nancy Picot-Allain
2
Mohamad Fawzi Mahomoodally
3
Gunes Ak
4
Gokhan Zengin
ORCID: 0000-0001-6548-7823
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
University of Mauritius
Reduit Mauritius
University of Pretoria
Pretoria South Africa
Metrikler
185
Atıf
4
Yazar