Pulsed electric fields‐ and ultrasound‐assisted green extraction of valuable compounds from Origanum v ulgare L. and Thymus serpyllum L.-Reference-Cited by-同舟云学术

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Pulsed electric fields‐ and ultrasound‐assisted green extraction of valuable compounds from Origanum v ulgare L. and Thymus serpyllum L.

Published:2021-06-08 Issue:10 Volume:56 Page:4834-4842
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Carpentieri Serena¹,Mazza Luisa¹,Nutrizio Marinela²,Jambrak Anet R.²,Ferrari Giovanna¹³,Pataro Gianpiero¹^ORCID

Affiliation:

1. Department of Industrial Engineering University of Salerno via Giovanni Paolo II Fisciano (SA) 132 ‐ 84084 Italy

2. Faculty of Food Technology and Biotechnology University of Zagreb Pierottijeva 6 Zagreb 10000 Croatia

3. ProdAl Scarl – University of Salerno via Giovanni Paolo II Fisciano (SA) 132 ‐ 84084 Italy

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15159

Reference35 articles.

1. Green Extraction Methods for Polyphenols from Plant Matrices and Their Byproducts: A Review

2. Optimization of carvacrol, rosmarinic, oleanolic and ursolic acid extraction from oregano herbs (Origanum onites L., Origanum vulgare spp. hirtum and Origanum vulgare L.)

3. Effect of Alternative Physical Treatments (Ultrasounds, Pulsed Electric Fields, and High-Voltage Electrical Discharges) on Selective Recovery of Bio-compounds from Fermented Grape Pomace

4. Pulsed Electric Field Assisted Extraction of Bioactive Compounds from Cocoa Bean Shell and Coffee Silverskin

5. Selective recovery of rosmarinic and carnosic acids from rosemary leaves under ultrasound- and microwave-assisted extraction procedures

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1. Extraction of polyphenols and essential oils from herbs with green extraction methods – An insightful review;Food Chemistry;2024-12

2. Enhancing catechins, antioxidant and sirtuin 1 enzyme stimulation activities in green tea extract through pulse electric field-assisted water extraction: Optimization by response surface methodology approach;Heliyon;2024-08

3. Influence of mechanical comminution of raw materials and PEF treatment on the aqueous extraction of phenolic compounds from artichoke wastes;Journal of Food Engineering;2024-05

4. Sustainable Valorization of Industrial Cherry Pomace: A Novel Cascade Approach Using Pulsed Electric Fields and Ultrasound Assisted-Extraction;Foods;2024-03-28

5. Green Extraction Approach for Isolation of Bioactive Compounds in Wild Thyme (Thymus serpyllum L.) Herbal Dust—Chemical Profile, Antioxidant and Antimicrobial Activity and Comparison with Conventional Techniques;Plants;2024-03-20

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