Emerging extraction

Eduardo Puértolas, Débora A. Campos, Violaine Athès-Dutour, Marwen Moussa, Isabelle Souchon, Jayesree Nagarajan, Ooi Chien Wei

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

Abstract

The recovery of valuable compounds from food wastes and by-products kills two birds with one stone and addresses both the use of by-products and societal health care. Traditional extraction methods include usually high-temperature treatment (more than 100°C) with the subsequent risk of thermal denaturation or transformation of the target molecules. Moreover, these techniques are very time-consuming and require relatively large quantities of solvents. On the other hand, the use of environment-friendly technologies has led researchers and the food industry to develop new alternative processes that can extract valuable compounds from different sources and food wastes of different origins. This chapter describes the potential use of emerging technologies such as ultrasound-assisted extraction, laser ablation, pulsed electric fields, high-voltage electrical discharge, membrane-assisted extraction, and solvent-induced complexation. The latest methodologies comply with the concepts of green chemistry and sustainability.
Original languageEnglish
Title of host publicationFood waste recovery
Subtitle of host publicationprocessing technologies, industrial techniques, and applications
EditorsCharis M. Galanakis
Place of PublicationLondon
PublisherAcademic Press Inc.
Chapter11
Pages219-240
Number of pages22
Edition2
ISBN (Print)9780128205631
DOIs
Publication statusPublished - 2021

Keywords

  • Ultrasound-assisted extraction
  • Laser ablation
  • Pulsed electric fields
  • High-voltage electrical discharge
  • Membrane extraction
  • Solvent-induced complexation

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