Emerging extraction

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

doi:10.1016/b978-0-12-820563-1.00011-1

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 proceeding › Chapter › peer-review

3 Citations (Scopus)

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 language	English
Title of host publication	Food waste recovery
Subtitle of host publication	processing technologies, industrial techniques, and applications
Editors	Charis M. Galanakis
Place of Publication	London
Publisher	Academic Press Inc.
Chapter	11
Pages	219-240
Number of pages	22
Edition	2
ISBN (Electronic)	9780128225929
ISBN (Print)	9780128205631
DOIs	https://doi.org/10.1016/b978-0-12-820563-1.00011-1
Publication status	Published - 1 Jan 2021

Keywords

Emerging membrane extraction
High-voltage electrical discharge
Laser ablation
Pulsed electric field
Solvent-induced complexation
Ultrasound-assisted extraction

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

10.1016/b978-0-12-820563-1.00011-1

Cite this

@inbook{7b8d2352f51041a58ed55362e1ea2e86,

title = "Emerging extraction",

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.",

keywords = "Emerging membrane extraction, High-voltage electrical discharge, Laser ablation, Pulsed electric field, Solvent-induced complexation, Ultrasound-assisted extraction",

author = "Eduardo Pu{\'e}rtolas and Campos, {D{\'e}bora A.} and Violaine Ath{\`e}s-Dutour and Marwen Moussa and Isabelle Souchon and Jayesree Nagarajan and Wei, {Ooi Chien}",

year = "2021",

month = jan,

day = "1",

doi = "10.1016/b978-0-12-820563-1.00011-1",

language = "English",

isbn = "9780128205631",

pages = "219--240",

editor = "Galanakis, {Charis M.}",

booktitle = "Food waste recovery",

publisher = "Academic Press Inc.",

address = "United States",

edition = "2",

}

TY - CHAP

T1 - Emerging extraction

AU - Puértolas, Eduardo

AU - Campos, Débora A.

AU - Athès-Dutour, Violaine

AU - Moussa, Marwen

AU - Souchon, Isabelle

AU - Nagarajan, Jayesree

AU - Wei, Ooi Chien

PY - 2021/1/1

Y1 - 2021/1/1

N2 - 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.

AB - 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.

KW - Emerging membrane extraction

KW - High-voltage electrical discharge

KW - Laser ablation

KW - Pulsed electric field

KW - Solvent-induced complexation

KW - Ultrasound-assisted extraction

UR - http://www.scopus.com/inward/record.url?scp=85129435326&partnerID=8YFLogxK

U2 - 10.1016/b978-0-12-820563-1.00011-1

DO - 10.1016/b978-0-12-820563-1.00011-1

M3 - Chapter

SN - 9780128205631

SP - 219

EP - 240

BT - Food waste recovery

A2 - Galanakis, Charis M.

PB - Academic Press Inc.

CY - London

ER -

Emerging extraction

Abstract

Keywords

UN SDGs

Access to Document

Other files and links

Fingerprint

Cite this