A review of sustainable and intensified techniques for extraction of food and natural products

Author:

Chemat Farid12345ORCID,Abert Vian Maryline12345,Fabiano-Tixier Anne-Sylvie12345,Nutrizio Marinela6789,Režek Jambrak Anet6789ORCID,Munekata Paulo E. S.10111213,Lorenzo Jose M.10111213ORCID,Barba Francisco J.1415161718ORCID,Binello Arianna19202122,Cravotto Giancarlo19202122ORCID

Affiliation:

1. Avignon University

2. INRAE

3. UMR 408

4. GREEN Extraction Team

5. F-84000 Avignon

6. University of Zagreb

7. Faculty of Food Technology and Biotechnology

8. Zagreb

9. Croatia

10. Centro Tecnológico de la Carne de Galicia

11. rúa Galicia No. 4

12. Ourense

13. Spain

14. Nutrition and Food Science Area

15. Preventive Medicine and Public Health

16. Food Science

17. Toxicology and Forensic Medicine Department

18. Faculty of Pharmacy

19. Dipartimento di Scienza e Tecnologia del Farmaco

20. University of Turin

21. 10235 Turin

22. Italy

Abstract

This review presents innovative extraction techniques and their role in promoting sustainable ingredients for the food, cosmetic and pharmaceutical industries.

Publisher

Royal Society of Chemistry (RSC)

Subject

Pollution,Environmental Chemistry

Reference197 articles.

1. H.-J. Bart , Extraction of Natural Products from Plants – An Introduction , in Industrial Scale Natural Products Extraction , ed. H.-J. Bart and S. Pilz , Wiley-VCH , Weinheim , 2011

2. M. Macquer , Eléments de chimie théorique , Edition Hérissant , Paris , 1756

3. J. French , The art of distillation , Editions Cotes , London , 1651

4. Green Extraction of Natural Products: Concept and Principles

5. K. Allaf and P.Vidal , Feasibility Study of a Process of Drying/Swelling by Instantaneous Decompression Toward Vacuum of in Pieces Vegetables in View of Rapid Re-Hydration Gradient Activity Plotting , University of Technology of Compiègne UTC N°CR/89/103 industrial SILVALAON Partner , 1989

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