Compressed fluids for the extraction of bioactive compounds from plants, food by-products, seaweeds and microalgae – an update from 2019 to 2023
The search for new natural ingredients with beneficial impacts on human health is a growing trend that has arrived to answer consumer's demands. Plant-based products like herbs, fruits, vegetables, or fungi, as well as macro- and microalgae, are valuable sources of these bioactive ingredients....
| Autores: | , , |
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| Tipo de documento: | artigo |
| Estado: | Versão publicada |
| Data de publicação: | 2023 |
| País: | España |
| Recursos: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositório: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/341849 |
| Acesso em linha: | http://hdl.handle.net/10261/341849 |
| Access Level: | Acceso aberto |
| Palavra-chave: | Algae Bioactive compounds Biorefinery Compressed fluids Food by-products Green extraction Microalgae Plant Subcritical water extraction Supercritical fluid extraction |
| Resumo: | The search for new natural ingredients with beneficial impacts on human health is a growing trend that has arrived to answer consumer's demands. Plant-based products like herbs, fruits, vegetables, or fungi, as well as macro- and microalgae, are valuable sources of these bioactive ingredients. Moreover, the valorization of food by-products by means of environmentally friendly techniques is a hot research topic today. In this context, the use of compressed fluids-based extraction techniques, such as pressurized liquid extraction (PLE), supercritical fluid extraction (SFE), and gas-expanded liquids (GXL) has been demonstrated to possess great potential for the recovery of natural bioactive compounds. This work is an update of our series of reviews that presents the latest and more significant advances in the use of these compressed fluids extraction techniques for the recovery of bioactive compounds from plant, algae and food by-product biomasses, covering the period from 2019 to present. |
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