Extraction Strategies to Recover Bioactive Compounds, Incorporation into Food and Health Benefits PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Extraction Strategies to Recover Bioactive Compounds, Incorporation into Food and Health Benefits PDF full book. Access full book title Extraction Strategies to Recover Bioactive Compounds, Incorporation into Food and Health Benefits by María del Mar Contreras. Download full books in PDF and EPUB format.
Author: María del Mar Contreras
Publisher: MDPI
ISBN: 3039289691
Category : Science
Languages : en
Pages : 94
Get Book Here
Book Description
We are pleased to present this book, which is a reprint of articles from the Special Issue entitled “Extraction Strategies to Recover Bioactive Compounds, Incorporation into Food, and Health Benefits” published online in the open access journal Foods (ISSN 2304-8158) from 2019 to 2020 (available at: https://www.mdpi.com/journal/foods/special_issues/extraction). Firstly, this book gathers studies addressing several strategies applied to obtain bioactive products and extracts, not only from food matrices but also from agri-food byproducts, which can serve as new natural additives, nutraceuticals, and functional ingredients for pharmaceutical, cosmetics, and food industries. In particular, free and bound phenolic compounds are explored in buckwheat, sesame, and olive leafy byproducts. Overall, these studies outline new valorization methods and offer new opportunities for alternative practices in the agro-industrial sector that help to migrate toward a circular bioeconomy model. This book also presents studies that predict bioactive components in fruits through mathematical tools and support the formulation of a novel beverage rich in resveratrol, a phenolic compound whose bioactivity is well recognized.
Author: María del Mar Contreras
Publisher: MDPI
ISBN: 3039289691
Category : Science
Languages : en
Pages : 94
Get Book Here
Book Description
We are pleased to present this book, which is a reprint of articles from the Special Issue entitled “Extraction Strategies to Recover Bioactive Compounds, Incorporation into Food, and Health Benefits” published online in the open access journal Foods (ISSN 2304-8158) from 2019 to 2020 (available at: https://www.mdpi.com/journal/foods/special_issues/extraction). Firstly, this book gathers studies addressing several strategies applied to obtain bioactive products and extracts, not only from food matrices but also from agri-food byproducts, which can serve as new natural additives, nutraceuticals, and functional ingredients for pharmaceutical, cosmetics, and food industries. In particular, free and bound phenolic compounds are explored in buckwheat, sesame, and olive leafy byproducts. Overall, these studies outline new valorization methods and offer new opportunities for alternative practices in the agro-industrial sector that help to migrate toward a circular bioeconomy model. This book also presents studies that predict bioactive components in fruits through mathematical tools and support the formulation of a novel beverage rich in resveratrol, a phenolic compound whose bioactivity is well recognized.
Author: María del Mar Contreras
Publisher:
ISBN: 9783039289707
Category : Engineering (General). Civil engineering (General)
Languages : en
Pages : 94
Get Book Here
Book Description
We are pleased to present this book, which is a reprint of articles from the Special Issue entitled “Extraction Strategies to Recover Bioactive Compounds, Incorporation into Food, and Health Benefits” published online in the open access journal Foods (ISSN 2304-8158) from 2019 to 2020 (available at: https://www.mdpi.com/journal/foods/special_issues/extraction). Firstly, this book gathers studies addressing several strategies applied to obtain bioactive products and extracts, not only from food matrices but also from agri-food byproducts, which can serve as new natural additives, nutraceuticals, and functional ingredients for pharmaceutical, cosmetics, and food industries. In particular, free and bound phenolic compounds are explored in buckwheat, sesame, and olive leafy byproducts. Overall, these studies outline new valorization methods and offer new opportunities for alternative practices in the agro-industrial sector that help to migrate toward a circular bioeconomy model. This book also presents studies that predict bioactive components in fruits through mathematical tools and support the formulation of a novel beverage rich in resveratrol, a phenolic compound whose bioactivity is well recognized.
Author: Herminia Dominguez
Publisher: Elsevier
ISBN: 0128096152
Category : Science
Languages : en
Pages : 486
Get Book Here
Book Description
Water Extraction of Bioactive Compounds: From Plants to Drug Development draws together the expert knowledge of researchers from around the world to outline the essential knowledge and techniques required to successfully extract bioactive compounds for further study. The book is a practical tool for medicinal chemists, biochemists, pharmaceutical scientists and academics working in the discovery and development of drugs from natural sources. The discovery and extraction of bioactive plant compounds from natural sources is of growing interest to drug developers, adding greater fuel to a simultaneous search for efficient, green technologies to support this. Particularly promising are aqueous based methods, as water is a cheap, safe and abundant solvent. Water Extraction of Bioactive Compounds: From Plants to Drug Development is a detailed guide to the fundamental concepts and considerations needed to successfully undertake such processes, supported by application examples and highlighting the most influential variables. Beginning with an introduction to plants as sources of drugs, the book highlights the need for a move towards both more rational and greener techniques in the field, and presents multiple innovative water-based strategies for the discovery and extraction of bioactive constituents of botanicals. A broad range of available techniques are reviewed, including conventional and pressurized hot water extraction techniques, intensified processes such as microwave-assisted, ultrasound-assisted processes, and enzyme assisted extraction, and processes using combined techniques. - Covers the theoretical background and range of techniques available to researchers, helping them to select the most appropriate extraction method for their needs - Presents up-to-date and cutting edge applications by international experts - Highlights current use and future potential for industrial scale applications - Offers a thorough introduction to plants as sources of drugs, highlighting strategies for the discovery of novel bioactive constituents of botanicals
Author: Farid Chemat
Publisher: Springer Science & Business Media
ISBN: 1461448301
Category : Technology & Engineering
Languages : en
Pages : 248
Get Book Here
Book Description
With increasing energy prices and the drive to reduce CO2 emissions, food industries are challenged to find new technologies in order to reduce energy consumption, to meet legal requirements on emissions, product/process safety and control, and for cost reduction and increased quality as well as functionality. Extraction is one of the promising innovation themes that could contribute to sustainable growth in the chemical and food industries. For example, existing extraction technologies have considerable technological and scientific bottlenecks to overcome, such as often requiring up to 50% of investments in a new plant and more than 70% of total process energy used in food, fine chemicals and pharmaceutical industries. These shortcomings have led to the consideration of the use of new "green" techniques in extraction, which typically use less solvent and energy, such as microwave extraction. Extraction under extreme or non-classical conditions is currently a dynamically developing area in applied research and industry. Using microwaves, extraction and distillation can now be completed in minutes instead of hours with high reproducibility, reducing the consumption of solvent, simplifying manipulation and work-up, giving higher purity of the final product, eliminating post-treatment of waste water and consuming only a fraction of the energy normally needed for a conventional extraction method. Several classes of compounds such as essential oils, aromas, anti-oxidants, pigments, colours, fats and oils, carbohydrates, and other bioactive compounds have been extracted efficiently from a variety of matrices (mainly animal tissues, food, and plant materials). The advantages of using microwave energy, which is a non-contact heat source, includes more effective heating, faster energy transfer, reduced thermal gradients, selective heating, reduced equipment size, faster response to process heating control, faster start-up, increased production, and elimination of process steps. This book will present a complete picture of the current knowledge on microwave-assisted extraction (MAE) of bioactive compounds from food and natural products. It will provide the necessary theoretical background and details about extraction by microwaves, including information on the technique, the mechanism, protocols, industrial applications, safety precautions, and environmental impacts.
Author: Eulogio Castro
Publisher:
ISBN: 9783039435623
Category :
Languages : en
Pages : 104
Get Book Here
Book Description
Biomass from olives as a raw material for biorefineries Recent advances in chemical composition determination Latest progress in the extraction and characterization of biocompounds Exploitation of by-products such as wastewater, pomace or olive leaves as raw materials for the production of renewable compounds Applications in bioenergy, renewable chemical production or biofuel production.
Author: Alexandru Mihai Grumezescu
Publisher: Academic Press
ISBN: 9780128115213
Category : Technology & Engineering
Languages : en
Pages : 0
Get Book Here
Book Description
Ingredients Extraction by Physico-chemical Methods, Volume Four, the latest release in the Handbook of Food Bioengineering series, reveals the most investigated extraction methods of ingredients and their impact on the food industry. This resource describes types of ingredients that may be extracted through physico-chemical methods (i.e. specific plants, fruits, spices, etc.), along with their particularities to help readers understand their biological effect and solve research problems. The extraction methods of bioactive compounds and functional ingredients are discussed, along with information on green ingredient extraction strategies to help reduce harmful environmental and health effects. Extraction methods in this book can be applied for multiple purposes within the food industry, such as ingredients separation for food development, the purification and separation of toxic compounds from a food mixture, and the recovery of natural bioactive compounds.
Author: Farid Chemat
Publisher: John Wiley & Sons
ISBN: 3527676813
Category : Science
Languages : en
Pages : 384
Get Book Here
Book Description
Extraction processes are essential steps in numerous industrial applications from perfume over pharmaceutical to fine chemical industry. Nowadays, there are three key aspects in industrial extraction processes: economy and quality, as well as environmental considerations. This book presents a complete picture of current knowledge on green extraction in terms of innovative processes, original methods, alternative solvents and safe products, and provides the necessary theoretical background as well as industrial application examples and environmental impacts. Each chapter is written by experts in the field and the strong focus on green chemistry throughout the book makes this book a unique reference source. This book is intended to be a first step towards a future cooperation in a new extraction of natural products, built to improve both fundamental and green parameters of the techniques and to increase the amount of extracts obtained from renewable resources with a minimum consumption of energy and solvents, and the maximum safety for operators and the environment.
Author: Liana Claudia Salanta
Publisher: BoD – Books on Demand
ISBN: 1789859336
Category : Health & Fitness
Languages : en
Pages : 180
Get Book Here
Book Description
The global market of foods with health claims remains highly dynamic and is predicted to expand even further. Consumers have become increasingly aware of the importance of consuming healthy foods in order to have a well-balanced diet and this has increased the demand for foods with health benefits. On the other hand, the food sector companies are trying to meet the new consumers' expectations while designing a variety of novel, enhanced products. Thus, understanding the potential uses of bioactive compounds in food products, the wide range of therapeutic effects, and the possible mechanisms of action is essential for developing healthier products. Covering important aspects of valuable food molecules, this book revises the current knowledge, providing scientifically demonstrated information about the benefits and uses of functional food components, their applications, and the future challenges in nutrition and diet.
Author: Pankaj Chowdhary
Publisher: Royal Society of Chemistry
ISBN: 183916803X
Category : Science
Languages : en
Pages : 345
Get Book Here
Book Description
Author: Gaurav Rajauria
Publisher: John Wiley & Sons
ISBN: 1119542618
Category : Technology & Engineering
Languages : en
Pages : 64
Get Book Here
Book Description
Recent Advances in Micro- and Macroalgal Processing A comprehensive review of algae as novel and sustainable sources of algal ingredients, their extraction and processing This comprehensive text offers an in-depth exploration of the research and issues surrounding the consumption, economics, composition, processing and health effects of algae. With contributions from an international team of experts, the book explores the application of conventional and emerging technologies for algal processing. The book includes recent developments such as drying and milling technologies along with advancements in sustainable greener techniques. The text also highlights individual groups of compounds including polysaccharides, proteins, polyphenols, carotenoids, lipids and fibres from algae. The authors provide insightful reviews of the traditional and more recent applications of algae/algal extracts in food, feed, pharmaceutical and cosmetics products. Offering a holistic view of the various applications, the book looks at the economic feasibility, market trends and considerations, and health hazards associated with algae for industrial applications. This important book: Provides a comprehensive overview of algal biomolecules and the role of emerging processing technologies Explores the potential biological and health benefits of algae and their applications in food, pharmaceuticals and cosmetic products Includes a current review of algal bioactives and processing technologies for food and ingredient manufacturers Contains contributions from leading academic and industrial experts Written for food scientists, allied researchers and professional food technologists, Recent Advances in Micro- and Macroalgal Processing: Food and Health Perspectives offers a guide to the novel processing and extraction techniques for exploring and harnessing the immense potential of algae.
