Techniques and modeling of polyphenol extraction from food: a review
(06/12/2022)
There is a growing demand for vegetal food having health benefits such as improving the immune system. This is due in
particular to the presence of polyphenols present in small amounts in many fruits, vegetables and functional foods. Extracting polyphenols is challenging because extraction techniques should not alter food quality. Here, we review technologies for
extracting polyphenolic compounds from foods. Conventional techniques include percolation, decoction, heat reflux extraction, Soxhlet extraction and maceration, whereas advanced techniques are ultrasound-assisted extraction, microwave-assisted
extraction, supercritical fluid extraction, high-voltage electric discharge, pulse electric field extraction and enzyme-assisted
extraction. Advanced techniques are 32–36% more efficient with approximately 15 times
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Tác giả: Adithya Sridhar1 · Muthamilselvi Ponnuchamy1 · Ponnusamy Senthil Kumar2 · Ashish Kapoor1 · Dai‑Viet N. Vo3 · Sivaraman Prabhakar1 |
Số trang: 35 |
Lĩnh vực: Thực phẩm |
Năm XB: 2021 |
Loại tài liệu: Bài Báo
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