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Emerging technologies to extract high added value compounds from fruit residues: sub/supercritical, ultrasound-, and enzyme-assisted extractions

2018Journal article Restricted access
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dc.contributor.authorAlexandre, Elisabete M. C.
dc.contributor.authorMoreira, Sílvia A.
dc.contributor.authorCastro, Luís M. G.
dc.contributor.authorPintado, Maria Manuela
dc.contributor.authorSaraiva, Jorge A.
dc.date.accessioned2019-10-21T13:53:14Z
dc.date.available2019-10-21T13:53:14Z
dc.date.issued2018
dc.description.abstractFood waste is a growing problem for the food industry, leading to an increase of pollution and economic problems. Fruits and vegetables are very rich in bioactive compounds having many benefits for humans. These biocompounds can be found not only in the fruit/vegetable itself but also in its wastes, after processing. Nonetheless, the conventional extraction methods are highly problematic, due to solvent consumption, long extraction time, and low extraction yields, making it necessary to develop new extraction techniques. In this review, we aim to review the most recent literature on the extraction of bioactive compounds from fruit peels and seeds, using sub/supercritical fluids, ultrasound, and enzymes.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAlexandre, E. M. C., Moreira, S. A., Castro. L. M. G., Pintado, M., Saraiva, Jorge A. (2018). Emerging technologies to extract high added value compounds from fruit residues: Sub/supercritical, ultrasound-, and enzyme-assisted extractions. Food reviews international, 34(6), 581–612pt_PT
dc.identifier.doi10.1080/87559129.2017.1359842pt_PT
dc.identifier.eid85047222185
dc.identifier.eissn1525-6103
dc.identifier.issn8755-9129
dc.identifier.urihttp://hdl.handle.net/10400.14/28449
dc.identifier.wos000435679200004
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherTaylor & Francispt_PT
dc.relationOrganic Chemistry, Natural Products and Food Stuffs
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.subjectEnzymespt_PT
dc.subjectExtractionpt_PT
dc.subjectSupercritical fluidspt_PT
dc.subjectUltrasoundspt_PT
dc.titleEmerging technologies to extract high added value compounds from fruit residues: sub/supercritical, ultrasound-, and enzyme-assisted extractionspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleOrganic Chemistry, Natural Products and Food Stuffs
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/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/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.endPage612
oaire.citation.issue6
oaire.citation.startPage581
oaire.citation.titleFood Reviews Internationalpt_PT
oaire.citation.volume34
oaire.fundingStream5876
oaire.fundingStream6817 - DCRRNI ID
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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