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Foods 2018, 7(7), 106; https://doi.org/10.3390/foods7070106

Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials

1
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
2
Centro Tecnológico de la Carne de Galicia, rúa Galicia 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
3
Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
4
Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA
5
Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, Shiraz 71348-14336, Iran
6
Department of Food Engineering, State University of Ponta Grossa. Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, Brazil
7
Department of Pharmaceutical Sciences, Section of Food Science and Nutrition, University of Perugia, Via San Costanzo 1, 06126 Perugia, Italy
*
Authors to whom correspondence should be addressed.
Received: 30 May 2018 / Revised: 15 June 2018 / Accepted: 3 July 2018 / Published: 5 July 2018
(This article belongs to the Special Issue Novel Food Processing and Extraction Technologies)
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Abstract

Some functional foods contain biologically active compounds (BAC) that can be derived from various biological sources (fruits, vegetables, medicinal plants, wastes, and by-products). Global food markets demand foods from plant materials that are “safe”, “fresh”, “natural”, and with “nutritional value” while processed in sustainable ways. Functional foods commonly incorporate some plant extract(s) rich with BACs produced by conventional extraction. This approach implies negative thermal influences on extraction yield and quality with a large expenditure of organic solvents and energy. On the other hand, sustainable extractions, such as microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), high-pressure assisted extraction (HPAE), high voltage electric discharges assisted extraction (HVED), pulsed electric fields assisted extraction (PEF), supercritical fluids extraction (SFE), and others are aligned with the “green” concepts and able to provide raw materials on industrial scale with optimal expenditure of energy and chemicals. This review provides an overview of relevant innovative food processing and extraction technologies applied to various plant matrices as raw materials for functional foods production. View Full-Text
Keywords: functional food; extract; biological active compounds; innovative technology functional food; extract; biological active compounds; innovative technology
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Putnik, P.; Lorenzo, J.M.; Barba, F.J.; Roohinejad, S.; Režek Jambrak, A.; Granato, D.; Montesano, D.; Bursać Kovačević, D. Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials. Foods 2018, 7, 106.

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