Please use this identifier to cite or link to this item:
Título : Sub- and supercritical fluid extraction of functional ingredients from different natural sources: Plants, food-by-products, algae and microalgae A review
Autor : Herrero, Miguel, Cifuentes, Alejandro, Ibáñez, Elena
Palabras clave : Algae
food by-prducts
functional foods
Fecha de publicación : 2006
Editor: Elsevier
Resumen: 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 promotion.
Versión del editor:
DOI: 10.1016/j.foodchem.2005.05.058
Citación : Food Chemistry 98 (2006) 136–148
Appears in Collections:(IFI) Artículos

Files in This Item:
File Description SizeFormat 
Review final _FoodChem_.pdf214,22 kBAdobe PDFView/Open
Show full item record

Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.