PMID- 30990060
OWN - NLM
STAT- MEDLINE
DCOM- 20200724
LR  - 20200724
IS  - 1549-7852 (Electronic)
IS  - 1040-8398 (Linking)
VI  - 60
IP  - 11
DP  - 2020
TI  - Combination of emerging technologies for the extraction of bioactive compounds.
PG  - 1826-1841
LID - 10.1080/10408398.2019.1602823 [doi]
AB  - With the growing consumer demands for greener alternatives that do not involve 
      toxic chemicals as well as the industry concerns of sustainable, nontoxic routes 
      of extraction, the applications of novel extraction technologies in the food 
      industry have been widely studied. This review discussed the novel extraction 
      technologies including their mechanisms, protocols, influencing factors, 
      advantages and drawbacks, as well as a comprehensive summary of the combination 
      of the novel extraction technologies for phyto-bioactive compounds. Novel 
      extraction methods, including ultrasound-assisted extraction (UAE), 
      microwave-assisted extraction (MAE) and enzyme-assisted extraction (EAE), are 
      considered as clean, green and efficient alternative to conventional extraction 
      technologies. Their combinations, ultrasound-assisted enzymatic extraction 
      (UAEE), microwave-assisted enzymatic extraction (MAEE) and ultrasonic 
      microwave-assisted extraction (UMAE), can exhibit higher potential extraction 
      ability. However, some of them need specific equipment. The food industry in the 
      extraction sector should choose a proper extraction method which has a balance 
      between product quality, process efficiency, production costs and environmentally 
      friendly processes. The current review presented comprehensive references for 
      future research on the novel extraction of phyto-bioactive compounds 
      extraction.HighlightsNovel clean, green and efficient alternative to conventional 
      extraction technologies are discussed.Combination of the novel extraction 
      technologies for synergistic effects.Minimal degradation and enhanced extraction 
      yields.Extraction mechanisms, advantages and drawbacks associated with novel 
      extraction technologies.
FAU - Wen, Le
AU  - Wen L
AD  - Department of Food Chemistry and Technology, Teagasc Food Research Centre, 
      Ashtown, Dublin, Ireland.
AD  - Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems 
      and Food Engineering, Agriculture & Food Science Centre, University College 
      Dublin (UCD), National University of Ireland, Belfield, Dublin, Ireland.
FAU - Zhang, Zhihang
AU  - Zhang Z
AD  - Department of Food Chemistry and Technology, Teagasc Food Research Centre, 
      Ashtown, Dublin, Ireland.
FAU - Sun, Da-Wen
AU  - Sun DW
AD  - Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems 
      and Food Engineering, Agriculture & Food Science Centre, University College 
      Dublin (UCD), National University of Ireland, Belfield, Dublin, Ireland.
FAU - Sivagnanam, Saravana Periaswamy
AU  - Sivagnanam SP
AD  - Department of Food Chemistry and Technology, Teagasc Food Research Centre, 
      Ashtown, Dublin, Ireland.
FAU - Tiwari, Brijesh K
AU  - Tiwari BK
AD  - Department of Food Chemistry and Technology, Teagasc Food Research Centre, 
      Ashtown, Dublin, Ireland.
LA  - eng
PT  - Journal Article
PT  - Review
DEP - 20190416
PL  - United States
TA  - Crit Rev Food Sci Nutr
JT  - Critical reviews in food science and nutrition
JID - 8914818
SB  - IM
MH  - Food Analysis/*methods
MH  - Food Industry/*trends
MH  - *Microwaves
MH  - *Ultrasonics
OTO - NOTNLM
OT  - Novel extraction methods
OT  - combined extraction methods
OT  - enzyme-assisted extraction (EAE)
OT  - microwave-assisted extraction (MAE)
OT  - phyto-bioactive compounds
OT  - ultrasound-assisted extraction (UAE)
EDAT- 2019/04/17 06:00
MHDA- 2020/07/25 06:00
CRDT- 2019/04/17 06:00
PHST- 2019/04/17 06:00 [pubmed]
PHST- 2020/07/25 06:00 [medline]
PHST- 2019/04/17 06:00 [entrez]
AID - 10.1080/10408398.2019.1602823 [doi]
PST - ppublish
SO  - Crit Rev Food Sci Nutr. 2020;60(11):1826-1841. doi: 
      10.1080/10408398.2019.1602823. Epub 2019 Apr 16.