Green foodomics: new approaches for the isolation and purification of bioactive compounds with antiproliferative activity using green technologies

Abstract

Green Foodomics attempts, based on the development of green, sustainable and ecological technologies, to provide a global vision on the relationship between food and health through the use of -omics technologies. Green Foodomics tries to provide with new answers to some of the challenges of our society: aspects related to sustainability, food quality and safety are basically embedded in its own definition. In this presentation, different green technologies for the isolation and purification of new functional food ingredients with antiproliferative activity from plants and algae (based on the use of compressed fluids and the design of processes producing less residues and consuming lower amounts of energy) will be shown. Among them, supercritical antisolvent fractionation of rosemary extracts are proposed for the production of extracts enriched in carnosic acid and carnosol (with proved antiproliferative activity against colon cancer cells). Moreover, new strategies based on the combination of enzymatic-assisted extraction (EAE) + pressurized liquid extraction (PLE) and new green solvents are proposed to selectively enrich phlorotannins (with antiproliferative activity) from brown algae.