Application of ultrasound to obtain food additives and nutraceuticals
Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt
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Application of ultrasound to obtain food additives and nutraceuticals. / Laurora, Alice; Lund, Marianne N.; Tiwari, Brijesh K.; Poojary, Mahesha M.
Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products. red. / Francisco J. Barba; Giancarlo Cravotto; Farid Chemat; José Manuel Lorenzo Rodriguez; Paulo Eduardo Sichetti Munekata. Academic Press, 2021. s. 111-141.Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt
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TY - CHAP
T1 - Application of ultrasound to obtain food additives and nutraceuticals
AU - Laurora, Alice
AU - Lund, Marianne N.
AU - Tiwari, Brijesh K.
AU - Poojary, Mahesha M.
N1 - Publisher Copyright: © 2021 Elsevier Inc.
PY - 2021
Y1 - 2021
N2 - Ultrasound-assisted extraction (UAE) is one of the most widely researched alternative technologies to obtain food additives and nutraceuticals from biosources. The working principle of UAE is the generation of acoustic cavitation in the extraction medium, which enhances the extraction efficiency by the combined effects of fragmentation, erosion, and destruction of raw materials as well as by improving the penetration of solvent inside cells and mass transfer of intracellular compounds. The degree of cavitation depends on several factors, such as the frequency and intensity of ultrasound and matrix characteristics. The present chapter focusses on the current knowledge of UAE and its application to extract various added-value compounds from plants, algae, and food processing by-products. It provides an overview of the principles, operation, and advantages and disadvantages of the technique. Emphasis has been placed on demonstrating the efficiency of UAE to obtain major food additives, including polyphenols, colorants, lipids, stabilizers, and proteins.
AB - Ultrasound-assisted extraction (UAE) is one of the most widely researched alternative technologies to obtain food additives and nutraceuticals from biosources. The working principle of UAE is the generation of acoustic cavitation in the extraction medium, which enhances the extraction efficiency by the combined effects of fragmentation, erosion, and destruction of raw materials as well as by improving the penetration of solvent inside cells and mass transfer of intracellular compounds. The degree of cavitation depends on several factors, such as the frequency and intensity of ultrasound and matrix characteristics. The present chapter focusses on the current knowledge of UAE and its application to extract various added-value compounds from plants, algae, and food processing by-products. It provides an overview of the principles, operation, and advantages and disadvantages of the technique. Emphasis has been placed on demonstrating the efficiency of UAE to obtain major food additives, including polyphenols, colorants, lipids, stabilizers, and proteins.
KW - Acoustic cavitation
KW - Anthocyanins
KW - Colorants
KW - Emerging technologies
KW - Functional foods
KW - Green processing
KW - Polyphenols
U2 - 10.1016/B978-0-12-818275-8.00012-X
DO - 10.1016/B978-0-12-818275-8.00012-X
M3 - Book chapter
AN - SCOPUS:85101035553
SP - 111
EP - 141
BT - Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound
A2 - Barba, Francisco J.
A2 - Cravotto, Giancarlo
A2 - Chemat, Farid
A2 - Rodriguez, José Manuel Lorenzo
A2 - Munekata, Paulo Eduardo Sichetti
PB - Academic Press
ER -
ID: 332696317