| Title |
Composing functional food from agro-forest wastes: Selectively extracting bioactive compounds using supercritical fluid extraction |
| ID_Doc |
18733 |
| Authors |
Aili, Q; Cui, D; Li, Y; Zhige, W; Yongping, W; Minfen, Y; Dongbin, L; Xiao, R; Qiang, W |
| Title |
Composing functional food from agro-forest wastes: Selectively extracting bioactive compounds using supercritical fluid extraction |
| Year |
2024 |
| Published |
|
| DOI |
10.1016/j.foodchem.2024.139848 |
| Abstract |
Supercritical fluid extraction (SFE) employing carbon dioxide (SC-CO 2 ) is an efficient method to extract bioactive compounds from agro-forest wastes. These compounds maintain and/or improve food nutrition, safety, freshness, taste, and health and are employed as natural functional food components. To highlight the potential of this technology, we focus on the following current advances: (I) parameters affecting solubility in SFE (pressure, temperature, SC-CO 2 flow rate, extraction time, and co -solvents); (II) extraction spectra and yield obtained according to proportion and composition of co -solvents; (III) extract bioactivity for functional food production. Fatty acids, monoterpenes, sesquiterpenes, diterpenoids, and low -polarity phenolic acids and triterpenoids were extracted using SFE without a co -solvent. High -polarity phenolic acids and flavonoids, tannins, carotenoids, and alkaloids were only extracted with the help of co -solvents. Using a co -solvent significantly improved the triterpenoid, flavonoid, and phenolic acid yield with a medium polarity. |
| Author Keywords |
Supercritical fluid extraction; Agro-forest waste; Bioactive compound; Functional food; Co-solvent |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED) |
| EID |
WOS:001248758500003 |
| WoS Category |
Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics |
| Research Area |
Chemistry; Food Science & Technology; Nutrition & Dietetics |
| PDF |
https://doi.org/10.1016/j.foodchem.2024.139848
|