A review on separation and detection of copper, cadmium, and chromium in food based on cloud point extraction technology

• Autor(a) principal: ANZUM,Rabeya
• Data de Publicação: 2022
• Outros Autores: ALAWAMLEH,Heba Saed Kariem, BOKOV,Dmitry Olegovich, JALIL,Abduladheem Turki, HOI,Huynh Tan, ABDELBASSET,Walid Kamal, THOI,Nguyen Thi, WIDJAJA,Gunawan, KUROCHKIN,Anatoly
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102063
• topic: food industry; cloud point extraction; cadmium; vegetable

Abstract Due to its environmental efficacy and economic effectiveness, a unique approach for extracting functional thermally sensitive bioactive components from food was recently developed. Cloud point extraction is one of the most effective alternative methods for extracting a wide range of organic and inorganic components from green surfactants. The extraction method is cloud point extraction by phase separation, which is a quick and easy approach that requires very little solvent and just a small amount of very non-flammable and non-volatile surfactant that is environmentally benign. The theoretical results of cloud point extraction's application in the food industry are summarized in this article. While presenting a series of introductions on how to extract cloud points, the benefits and applications of cloud points have been studied. The method of using cloud point extraction in food samples has been explained in this article. This method is simple, safe, cost-effective, and widely used to measure a variety of tissue samples, and it can detect analytes down to nanograms per millimeter. Spectrophotometric measurement of low levels of cadmium in some vegetables was also developed in the current study as one of the most important applications of the cloud point extraction method in the food industry.