Ciencia y Tecnología de Alimentos >
Instituto de Fermentaciones Industriales (IFI) >
(IFI) Artículos >
Open Access item Sub- and supercritical fluid extraction of functional ingredients from different natural sources: Plants, food-by-products, algae and microalgae A review
|Keywords:||Algae, Antioxidant, food by-prducts, functional foods, microalgae, nutraceuticals|
|Citation:||Food Chemistry 98 (2006) 136–148|
|Abstract:||The increasing interest of consumers in functional foods has brought about a rise in demand for functional ingredients obtained
using ‘‘natural’’ processes. In this review, new environmentally clean technologies for producing natural food ingredients are discussed.
This work provides an updated overview on the principal applications of two clean processes, supercritical fluid extraction
and subcritical water extraction, used to isolate natural products from different raw materials, such as plants, food by-products,
algae and microalgae. Although the extraction of some compounds with antibacterial, antiviral or antifungical activity is discussed,
special attention is paid to the extraction of antioxidant compounds, due to their important role in food preservation and health
|Publisher version (URL):||http://dx.doi.org/10.1016/j.foodchem.2005.05.058|
|Appears in Collections:||(IFI) Artículos|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.