Scopus
YÖKSİS DOI Eşleşti
SJR Q1
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
Prof. Dr. GÖKHAN ZENGİN →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Conventional versus green extraction techniques \u2014 a comparative perspective
2021 ISSN: 2214-7993 SCI-Expanded Q1
Prof. Dr. GÖKHAN ZENGİN →
Makale Bilgileri
ISSN22147993
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
Son Atıflar
Emerging methods to extract bioactive compounds from brown algae: a comprehensive review of performance, readiness, and sustainability
Separation and Purification Technology
· 2026 · DOI
Unlocking the potential of banana peel waste – A multi-faceted review emphasizing its nutrient profile, extraction strategies, and prospective utility within the context of circular waste bioeconomy
Applied Food Research
· 2026 · DOI
Sustainable green extraction approaches for herbal phytochemicals supporting environmentally friendly and climate responsive product development
Sustainable Chemistry for Climate Action
· 2026 · DOI
Protein-lipid-carbohydrate interactions in flavor retention: Emerging insight from nonthermal technologies to advanced analytics
Trends in Food Science and Technology
· 2026 · DOI
Rice bran oil extraction via supercritical fluids: Composition diversity, process fundamentals, and emerging challenges
Food and Humanity
· 2026 · DOI
Biorefinery approaches for stone fruit processing waste: Integrated recovery of detoxified fractions and bioactive compounds for circular bioeconomy applications
Food and Bioproducts Processing
· 2026 · DOI
Selective extraction and structural conversion of nutmeg-derived aromatics via subcritical water extraction technique
Journal of Supercritical Fluids
· 2026 · DOI
Optimization of deep eutectic solvents-based ultrasonic-assisted three-phase partitioning extraction of polysaccharides from Pleurotus tuber-regium and its anti-ulcerative colitis activity
Ultrasonics Sonochemistry
· 2026 · DOI
Exploring leaf proteins from agricultural waste for sustainable nutrition
Journal of the Science of Food and Agriculture
· 2026 · DOI
Green seaweed Ulva spp. bioprocessing: Bioactive molecules, emerging extraction technologies, and industrial applications in the circular bioeconomy
Bioresource Technology
· 2026 · DOI
Scimago Dergi (ISSN Eşleşmesi)
Current Opinion in Food Science
Q1
SJR Skoru1,825
H-Index96
YayıncıElsevier Ltd
ÜlkeUnited Kingdom
Applied Microbiology and Biotechnology (Q1)
Food Science (Q1)
Metrikler
405
Atıf
4
Yazar