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Islam M, Malakar S, Rao MV, Kumar N, Sahu JK. Recent advancement in ultrasound-assisted novel technologies for the extraction of bioactive compounds from herbal plants: a review. Food Sci Biotechnol 2023; 32:1763-1782. [PMID: 37781053 PMCID: PMC10541372 DOI: 10.1007/s10068-023-01346-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 04/20/2023] [Accepted: 05/17/2023] [Indexed: 10/03/2023] Open
Abstract
Herbal plants comprise potent bioactives, and they have a potential for the development of functional foods. Ultrasonication technology can be used to enhance the efficiency and quality of these bioactivities. The present review discussed the ultrasound-assisted novel extraction technologies (supercritical carbon dioxide (CO2) and high pressurized liquid), including mechanistic understanding, influencing factors, extract process efficiency, and the recovery of bioactives with an industrial perspective. The strong observations of this study are the novel ultrasound-induced extraction process variables, such as ultrasound amplitude, sonication time, temperature, solid-solvent ratio, and pressure, are significantly influenced and must be optimized for maximum recovery of bioactives. The novel green technologies (ultrasound and assisted) could remarkably improve the extraction efficiency and enhance the quality of green extract. This review will support technological understanding about the impact on process parameters for the extraction of bioactives for the development of functional foods and nutraceuticals.
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Affiliation(s)
- Makdud Islam
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana, 131028 India
| | - Santanu Malakar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana, 131028 India
| | - Madaraboina Venkateswara Rao
- Department of Food Technology, Vignan’s Foundation for Science Technology and Research, Vadlamudi, Andhra Pradesh India 522213
| | - Nitin Kumar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana, 131028 India
| | - Jatindra K. Sahu
- Food Customization Research Lab, Centre for Rural Development and Technology, Indian Institute of Technology, Delhi New Delhi, India
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2
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Thilakarathna RCN, Siow LF, Tang TK, Lee YY. A review on application of ultrasound and ultrasound assisted technology for seed oil extraction. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1222-1236. [PMID: 36936117 PMCID: PMC10020383 DOI: 10.1007/s13197-022-05359-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/22/2021] [Accepted: 12/25/2021] [Indexed: 12/20/2022]
Abstract
Oil has extensively been extracted from oil-bearing crops and traded globally as a major food commodity. There is always a huge demand from the fats and oils industries to increase oil yield because of profitability benefits. If extraction is conducted under mild operating conditions to preserve and improve the oil quality, then it would be an added value. Ultrasound that works on the cavitational action helps to fulfil the gap. Ultrasound is gaining tremendous interest as an alternative to replace the current conventional extractions approach because of its multiple benefits. Cavitation generated by ultrasound eases the release of oil from cell matrices, thereby allowing the extraction to be carried out under mild processing conditions. The effect enhances the oil yield whilst preserving the quality of the oil. In ultrasound, green solvents can be used to replace toxic organic solvents. Recent up-to-date approaches utilised a combination of ultrasound with enzyme, microwave and supercritical technology to further enhance the oil extraction. This review highlights a comprehensive work of the impact of ultrasound and ultrasound in combination with other technologies on oil extraction, which emphasises the extraction yield and physicochemical properties of the oil, such as fatty acid composition, oxidative stability with the retention of the lipophilic phytochemicals and iodine, saponification values and colour parameters. Understanding of ultrasonication techniques for oil extraction served to be essential and useful information for the fats and oils scientists from academia and industries to explore the possibility of employing a sustainable and mild approaches for extracting oil from various crops.
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Affiliation(s)
- R. C. N. Thilakarathna
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, 47500 Subang Jaya, Selangor Malaysia
| | - Lee Fong Siow
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, 47500 Subang Jaya, Selangor Malaysia
| | - Teck-Kim Tang
- Institute of Bioscience, University Putra Malaysia, 43400 Serdang, Selangor Malaysia
| | - Yee Ying Lee
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, 47500 Subang Jaya, Selangor Malaysia
- Monash Industry Palm Oil and Education Research Platform, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, 47500 Subang Jaya, Selangor Malaysia
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3
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Jadhav HB, Raina I, Gogate PR, Annapure US, Casanova F. Sonication as a Promising Technology for the Extraction of Triacylglycerols from Fruit Seeds—A Review. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-022-02987-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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4
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Thilakarathna RCN, Siow LF, Tang TK, Chan ES, Lee YY. Physicochemical and antioxidative properties of ultrasound-assisted extraction of mahua (Madhuca longifolia) seed oil in comparison with conventional Soxhlet and mechanical extractions. ULTRASONICS SONOCHEMISTRY 2023; 92:106280. [PMID: 36587443 PMCID: PMC9816963 DOI: 10.1016/j.ultsonch.2022.106280] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 12/13/2022] [Accepted: 12/24/2022] [Indexed: 06/17/2023]
Abstract
Ultrasound-assisted solvent extraction (UAE) was applied to extract underutilized Madhuca longifolia seed oil. The effect of extraction time, temperature, solvent type, solvent/sample ratio, and amplitude on the oil yield and recovery were investigated. Approximately 56.97% of oil yield and 99.54% of oil recovery were attained using mild conditions of 35 min, 35 °C, 40% amplitude, isopropanol to acetone (1:1), and solvent to sample (20 mL/g). UAE oil yield and recovery were comparable with Soxhlet extraction (SXE) whilst mechanical pressing (ME) yielded < 50% of UAE recovery. UAE does not affect the fatty acids composition (46% C18:1; 22% C16:0; 21% C18:0, 10% C18:2), and triacylglycerol profile (23% POO, 17% POS, 16% SOO, and 14% POP). Interestingly, UAE extracted oil conferred remarkably (P < 0.05) higher antioxidant capacity (IC50 of DPPH 106.60 mg/mL and ABTS 39.80 mg/mL) than SXE (IC50 of DPPH 810.40 mg/mL and ABTS 757.43 mg/mL) or ME (IC50 of DPPH 622.38 mg/mL and ABTS 392.87 mg/mL).
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Affiliation(s)
- R C N Thilakarathna
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, 47500 Subang Jaya, Selangor, Malaysia
| | - Lee Fong Siow
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, 47500 Subang Jaya, Selangor, Malaysia
| | - Teck-Kim Tang
- Institute of Bioscience, University Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Eng-Seng Chan
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, 47500 Subang Jaya, Selangor, Malaysia; Monash-Industry Plant Oils Research Laboratory, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, 47500 Subang Jaya, Selangor, Malaysia
| | - Yee-Ying Lee
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, 47500 Subang Jaya, Selangor, Malaysia; Monash-Industry Plant Oils Research Laboratory, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, 47500 Subang Jaya, Selangor, Malaysia.
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5
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Kumar S, Nirmal Thirunavookarasu S, Sunil C, Vignesh S, Venkatachalapathy N, Rawson A. Mass transfer kinetics and quality evaluation of tomato seed oil extracted using emerging technologies. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Ultrasound-Assisted Alcoholic Extraction of Lesser Mealworm Larvae Oil: Process Optimization, Physicochemical Characteristics, and Energy Consumption. Antioxidants (Basel) 2022; 11:antiox11101943. [PMID: 36290666 PMCID: PMC9598858 DOI: 10.3390/antiox11101943] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 09/22/2022] [Accepted: 09/23/2022] [Indexed: 11/16/2022] Open
Abstract
The ultrasound-assisted extraction (UAE) of oil from lesser mealworm (Alphitobius diaperinus L.) larvae powders (LMLPs) using ethanol/isopropanol as the superior solvent was optimized. The evaluation of time (9.89−35.11 min), solvent-to-LMLPs (2.39−27.61 v/w), and temperature (16.36−83.64 °C) showed that the highest extraction efficiency (EE, 88.08%) and in vitro antioxidant activity (IVAA) of reducing power (0.651), and DPPH free-radical scavenging capacity (70.79%) were achieved at 22.5 v/w solvent-to-LMLPs and 70 °C for 22.64 min. Optimal ultrasound conditions significantly improved the EE than n-hexane extraction (60.09%) by reducing the electric energy consumption by ~18.5 times from 0.637 to 0.035 kWh/g. The oil diffusivity in ethanol-isopropanol during the UAE (0.97 × 10−9 m2/s) was much better than that of n-hexane (5.07 × 10−11 m2/s). The microstructural images confirmed the high efficiency of ethanol-isopropanol in the presence of ultrasounds to remove oil flakes from the internal and external surfaces of LMLPs. The improved IVAA was significantly associated with the total phenolic (4.306 mg GAE/g, r = 0.991) and carotenoid (0.778 mg/g, r = 0.937) contents (p < 0.01). Although there was no significant difference in the fatty acid profile between the two extracted oils, ethanol-isopropanol under sonication acceptably improved oxidative stability with lower peroxides, conjugated dienes and trienes, and free fatty acids.
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Danielski R, Mazzutti S, Salvador Ferreira SR, Vitali L, Block JM. A non‐conventional approach for obtaining phenolic antioxidants from red guava (
Psidium guajava
L.) by‐products. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Renan Danielski
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis SC Brazil
- Department of Biochemistry Memorial University of Newfoundland St. John’s NL Canada
| | - Simone Mazzutti
- Chemical and Food Engineering Department Federal University of Santa Catarina Florianópolis SC Brazil
| | | | - Luciano Vitali
- Department of Chemistry Federal University of Santa Catarina Florianópolis SC Brazil
| | - Jane Mara Block
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis SC Brazil
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Zhang H, Yuan Y, Zhu X, Xu R, Shen H, Zhang Q, Ge X. The Effect of Different Extraction Methods on Extraction Yield, Physicochemical Properties, and Volatile Compounds from Field Muskmelon Seed Oil. Foods 2022; 11:foods11050721. [PMID: 35267354 PMCID: PMC8909143 DOI: 10.3390/foods11050721] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 02/18/2022] [Accepted: 02/23/2022] [Indexed: 01/10/2023] Open
Abstract
Field muskmelon seed oil was extracted by press extraction (PE), Soxhlet extraction (SE), organic extraction (OSE), and aqueous extraction (AE). The oils were then evaluated for their physicochemical properties, fatty acid composition, volatile compounds, and antioxidant properties. A high yield oil was found in the SE sample. The AE sample had the highest elevated acid and peroxide values, while PE and OSE had the highest oil iodine content. The oil samples did not differ significantly in their fatty acid profile depending on the extraction method. However, E-nose, HS-GC-IMS, and HS-SPME-GC-MS showed that the flavor composition of the four samples was significantly different, attributed to the changes in the composition and content of the compounds caused by the different extraction methods. Furthermore, the strongest FRAP and the free radical scavenging ability of DPPH and ABTS+ showed in the SE sample. In general, SE’s seed oil has certain advantages when applied to the muskmelon seed oil industry.
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Affiliation(s)
- Huijun Zhang
- School of Life Science, Huaibei Normal University, Huaibei 235000, China; (H.Z.); (Y.Y.); (X.Z.); (R.X.)
| | - Yushu Yuan
- School of Life Science, Huaibei Normal University, Huaibei 235000, China; (H.Z.); (Y.Y.); (X.Z.); (R.X.)
| | - Xiuxiu Zhu
- School of Life Science, Huaibei Normal University, Huaibei 235000, China; (H.Z.); (Y.Y.); (X.Z.); (R.X.)
| | - Runzhe Xu
- School of Life Science, Huaibei Normal University, Huaibei 235000, China; (H.Z.); (Y.Y.); (X.Z.); (R.X.)
| | - Huishan Shen
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (H.S.); (Q.Z.)
| | - Qian Zhang
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (H.S.); (Q.Z.)
| | - Xiangzhen Ge
- School of Life Science, Huaibei Normal University, Huaibei 235000, China; (H.Z.); (Y.Y.); (X.Z.); (R.X.)
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (H.S.); (Q.Z.)
- Correspondence:
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Sharma M, Dash KK. Microwave and ultrasound assisted extraction of phytocompounds from black jamun pulp: Kinetic and thermodynamics characteristics. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102913] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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10
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Bhaskar Jadhav H, Annapure U. Sonication pre-treatment for the intensified synthesis of tricaproin using acid-resin catalyst. Chem Eng Sci 2022. [DOI: 10.1016/j.ces.2021.116909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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11
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Bredihin S, Andreev V, Martekha A, Schenzle M, Korotkiy I. Erosion potential of ultrasonic food processing. FOODS AND RAW MATERIALS 2021. [DOI: 10.21603/2308-4057-2021-2-335-344] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. Cavitation is the most significant factor that affects liquid food products during ultrasound treatment. Ultrasonic treatment intensifies diffusion, dissolution, and chemical interactions. However, no physical model has yet been developed to unambiguously define the interaction between ultrasonic cavities and structural particles of liquid food media. Physical models used to describe ultrasonic interactions in liquid food media are diverse and, sometimes, contradictory. The research objective was to study ultrasonic devices in order to improve their operating modes and increase reliability.
Study objects and methods. The present research featured ultrasonic field generated in water by the cylindrical emitter, the intensity of flexural ultrasonic waves and their damping rate at various distances from the emitter.
Results and discussion. The paper offers a review of available publications on the theory of acoustic cavitation in various media. The experimental studies featured the distribution of cavities in the ultrasound field of rod vibrating systems in water. The research revealed the erosion capacity of ultrasonic waves generated by the cylindrical emitter. The article also contains a theoretical analysis of the cavitation damage to aluminum foil in water and the erosive effect of cavitation on highly rigid materials of ultrasonic vibration systems. The obtained results were illustrated by semi-graphical dependences.
Conclusion. The present research made it possible to assess the energy capabilities of cavities generated by ultrasonic field at different distances from the ultrasonic emitter. The size of the contact spot and the penetration depth can serve as a criterion for the erosion of the surface of the ultrasonic emitter.
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Karunanithi A, Venkatachalam S, Senrayan J. Influence of ultrasonic waves and conventional extraction methods on phenolic compound yield and phytochemical composition from Punica granatum L. peel. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2020-0176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The objective of this work is to extract phenolic compounds from Punica granatum L. peel and to optimize the process variables. In this study, extraction was carried out using soxhlet, solvent and ultrasound-assisted extraction. Soxhlet extraction of phenolic compounds were reported as 87.31 mg GAE/g dW TPC, 70.30 mg RUE/g dW TFC and 98.68 mg CE/g dW TAC. Solvent extraction found 56.99 mg GAE/g dW, 42.93 mg RUE/g dW and 64.13 mg CE/g dW, while for ultrasonic-assisted extraction it was 77.23 mg GAE/g dW, 62.55 mg RUE/g dW and 91.40 mg CE/g dW of total phenolic content, total flavonoid content and total amount of anthocyanin content, respectively. The presence of phytochemicals was identified using GC-MS and it was found that the extracts contained high amount of trans-13-Octadecenoic acid which is a cancer preventive compound. Scanning electron microscope analysis was used to study the effect of ultrasound on the surface of the sample and understand the morphological changes.
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Affiliation(s)
- Anbarasi Karunanithi
- Department of Petrochemical Technology , BIT Campus, Anna University , Tiruchirappalli , Tamilnadu , India
| | - Sivakumar Venkatachalam
- Food Process Engineering Lab, Department of Chemical Engineering , AC Tech Campus, Anna University , Chennai , Tamilnadu , India
| | - Jeeva Senrayan
- Food Process Engineering Lab, Department of Chemical Engineering , AC Tech Campus, Anna University , Chennai , Tamilnadu , India
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Song L, Wen S, Ye Q, Lou H, Gao Y, Bajpai VK, Carpena M, Prieto MA, Simal-Gandara J, Xiao J, Meng X, Wu J. Advances on delta 5-unsaturated-polymethylene-interrupted fatty acids: Resources, biosynthesis, and benefits. Crit Rev Food Sci Nutr 2021; 63:767-789. [PMID: 34397288 DOI: 10.1080/10408398.2021.1953960] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Though the knowledge on delta 5-unsaturated-polymethylene-interrupted fatty acids (Δ5-UPIFAs) is being updated, the issue of their integration still exists within the field. Thus, this review systematically summarizes the sources, biosynthesis and metabolism, analytical methods, preparation, and health-promoting roles of Δ5-UPIFAs. In plants, the content of Δ5-UPIFAs is higher, which is an ideal source. In animals, although the content of Δ5-UPIFAs is not high, there are many species, which is the possible source of some special Δ5-UPIFAs. At present, although the extraction of Δ5-UPIFAs is mainly from plants, the fermentation by organisms, especially for genetically modified microorganisms engineering maybe be a substitue of pepration of Δ5-UPIFAs. Δ5-UPIFAs have been proved to possess multi-beneficial effects, such as lipid lowering, anti-inflammation and so on, so it has a certain potential application value. However, related knowledge of the underlying molecular mechanisms regarding Δ5-UPIFAs limited, and how Δ5-UPIFAs work is not clear. Further clinical and human studies about Δ5-UPIFAs are also needed. Studies on tapping new resources, developing structured lipide rich in Δ5-UPIFA and enhancing delivery were quite deficient. This review emphasizes the further directions on Δ5-UPIFAs with scientific suggestions to pay more attention to the applications of Δ5-UPIFAs in food, pharmaceutical and cosmetic industries.
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Affiliation(s)
- Lili Song
- State key laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou, Zhejiang, China
| | - Sisi Wen
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Qin Ye
- Institute of Food, Zhejiang Agricultural Academy, Hangzhou, Zhejiang, China
| | - Heqiang Lou
- State key laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou, Zhejiang, China
| | - Yadi Gao
- State key laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou, Zhejiang, China
| | - Vivek K Bajpai
- Department of Energy and Materials Engineering, Dongguk University-Seoul, Seoul, Republic of Korea
| | - María Carpena
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, Vigo, Spain
| | - Miguel-Angel Prieto
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, Vigo, Spain
| | - Jesus Simal-Gandara
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, Vigo, Spain
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, Vigo, Spain.,International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China
| | - Xianghe Meng
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Jiasheng Wu
- State key laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou, Zhejiang, China
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Ahangari H, King JW, Ehsani A, Yousefi M. Supercritical fluid extraction of seed oils – A short review of current trends. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.066] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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15
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Jayasree Radhakrishnan A, Venkatachalam S. A holistic approach for microwave assisted solvent extraction of phenolic compounds from
Ficus benghalensis
fruits and its phytochemical profiling. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13536] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Anupama Jayasree Radhakrishnan
- Food Process Engineering Lab, Department of Chemical Engineering A. C. Tech Campus, Anna University Chennai Tamil Nadu India
| | - Sivakumar Venkatachalam
- Food Process Engineering Lab, Department of Chemical Engineering A. C. Tech Campus, Anna University Chennai Tamil Nadu India
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