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Comparison of emerging technologies to extract high-added value compounds from fruit residues: pressure- and electro-based technologies

2017Journal article Restricted access
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dc.contributor.authorAlexandre, Elisabete M. C.
dc.contributor.authorCastro, Luís M. G.
dc.contributor.authorMoreira, Sílvia A.
dc.contributor.authorPintado, Manuela
dc.contributor.authorSaraiva, Jorge A.
dc.date.accessioned2017-12-12T18:05:55Z
dc.date.available2017-12-12T18:05:55Z
dc.date.issued2017
dc.description.abstractFruit consumption has significantly increased due to their attractive sensory properties and the growing recognition of its nutritional and therapeutic values. Nevertheless, several tons of fruits are processed by the food industry for the production of different products such as juices and jams, leading to the production of a great amount of fruit waste. Until a few decades ago, fruit residues were not considered a cost neither a benefit but resulted in a significant negative impact on the environment, ending up being used as animal feed, brought to landfills or sent to composting sites. The extraction of high-added value compounds from fruit residues is usually done through conventional methods, such as Soxhlet, hydrodistillation, maceration, and enzyme-assisted extraction. Although these methods are easy to perform and cheap to operate, they present several concerns mainly due to thermo-sensible compound degradation and environment pollution. Recently, new extraction technologies have been in development to improve extraction of high-value compounds, such as high pressure, pressurized liquid extraction, instantly controlled pressure drop, pulse electric fields, and high-voltage electrical discharges, as well its combinations between each other’s. These technologies are considered environmentally friendly, allow the use of lower amounts of organic solvents and the reduction in extraction time and energetic consumption, conducting to higher yields and high-quality final extracts.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAlexandre, E. M. C., Castro, L. M. G., Moreira, S. A., Pintado, M. E., Saraiva, J. A. (2017). Comparison of emerging technologies to extract high-added value compounds from fruit residues: Pressure-and electro-based technologies. Food Engineering Reviews, 9(3), 190-212pt_PT
dc.identifier.doi10.1007/s12393-016-9154-2pt_PT
dc.identifier.eid85105335753
dc.identifier.eissn1866-7929
dc.identifier.issn1866-7910
dc.identifier.urihttp://hdl.handle.net/10400.14/23660
dc.identifier.wos000411866500005
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringerpt_PT
dc.relationEvaluation of high-pressure as a novel non-thermal extraction technology to obtain extracts with improved biological activities from medicinal herbs
dc.subjectBioactive compoundspt_PT
dc.subjectExtractionpt_PT
dc.subjectPressure technologiespt_PT
dc.subjectElectro-technologiespt_PT
dc.titleComparison of emerging technologies to extract high-added value compounds from fruit residues: pressure- and electro-based technologiespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleEvaluation of high-pressure as a novel non-thermal extraction technology to obtain extracts with improved biological activities from medicinal herbs
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PEst-OE%2FEQB%2FLA0016%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F00062%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F95795%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_CENTRO/SFRH%2FBD%2F110430%2F2015/PT
oaire.citation.titleFood Engineering Reviewspt_PT
oaire.fundingStream3599-PPCDT
oaire.fundingStream5876
oaire.fundingStreamSFRH
oaire.fundingStreamPOR_CENTRO
person.familyNameAlexandre
person.familyNameMoreira
person.familyNamePintado
person.familyNameSaraiva
person.givenNameElisabete
person.givenNameSilvia
person.givenNameMaria Manuela
person.givenNameJorge
person.identifier456608
person.identifier.ciencia-idD012-E77D-309F
person.identifier.ciencia-idE21A-210C-756F
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.ciencia-idEC16-41A3-01BD
person.identifier.orcid0000-0003-4175-2498
person.identifier.orcid0000-0003-2339-9790
person.identifier.orcid0000-0002-0760-3184
person.identifier.orcid0000-0002-5536-6056
person.identifier.ridK-9179-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id56493264800
person.identifier.scopus-author-id7004483898
person.identifier.scopus-author-id35583570500
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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