This review presents innovative extraction techniques and their role in promoting sustainable ingredients for the food, cosmetic and pharmaceutical industries

Abert Vian, Maryline

Barba, Francisco J.

Binello, Arianna

Chemat, Farid

Cravotto, Giancarlo

Fabiano-Tixier, Anne-Sylvie

Lorenzo, Jose M.

Munekata, Paulo E. S.

Nutrizio, Marinela

Režek Jambrak, Anet

English

International audienceThis review presents innovative extraction techniques and their role in promoting sustainable ingredients forthe food, cosmetic and pharmaceutical industries. These techniques (such as microwave, ultrasound, pulseelectricfield, instant controlled pressure drop, sub- and super-criticalfluid processing, extrusion, mechano-chemistry, high pressure, and ohmic, UV and IR heating) use or produce less solvent, energy, and hazards.This review will provide the necessary theoretical background and some details about green extractiontechniques, their mechanisms, some applications, and environmental impacts. We will pay special attentionto the strategies and present them as success stories for research and education and at the industrial scale

Munekata, Paulo

Lorenzo, Jose

Barba, Francisco

Hal-Diderot

A review of sustainable and intensified techniques for extraction of food and natural products

A review of sustainable and intensified techniques for extraction of food and natural products

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