Use of unconventional technologies to extract bioactive compounds from fruit and vegetable by-products: review
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/35488 |
Resumo: | Due to the projection of population growth for the next decades, the demand for food production has been triggering an increase in the generation of agro-industrial waste/by-products. In the past, these by-products were seen as a problem to be solved, however, in the current scenario, they can serve as raw material for several industries, being the main strategy used for the development of products and processes and, also, for the extraction of compounds of interest, such as bioactive compounds. The bioactive compounds are divided into groups containing several substances and, among them, the polyphenols and carotenoids stand out, which can express important biological and functional activities, drawing attention to their extraction. In this context, the application of innovative extraction technologies in the food industries has been widely studied and investigated, mainly due to the increase in consumer awareness of more ecological options that do not include the use of organic solvents harmful to health. Thus, extractions assisted by unconventional or emerging technologies such as ultrasound (US), microwave (MO), supercritical fluid (FS), pressurized fluid (FP), high hydrostatic pressure (AP) and pulsed electric field (CEP) have demonstrated several advantages. when compared to traditional extraction methods, such as the use of moderate temperatures and shorter extraction time, but they still face barriers to their insertion at an industrial level. Therefore, this review aims to present the bioactive compounds from fruits and vegetables and their extraction methods, emphasizing the potential of emerging technologies for this purpose. |
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Use of unconventional technologies to extract bioactive compounds from fruit and vegetable by-products: review Uso de tecnologías no convencional para extraer compuestos bioactivos de subproductos de frutas y hortalizas: revisión Uso de tecnologias não convencionais para extração de compostos bioativos de subprodutos de frutas e vegetais: revisão By-productsVegetable matrixEmerging technologiesFood processing.SubproductosMatriz vegetalTecnologías emergentesProcesamiento de alimentos.SubprodutosMatriz vegetalTecnologias emergentesProcessamento de alimentos.Due to the projection of population growth for the next decades, the demand for food production has been triggering an increase in the generation of agro-industrial waste/by-products. In the past, these by-products were seen as a problem to be solved, however, in the current scenario, they can serve as raw material for several industries, being the main strategy used for the development of products and processes and, also, for the extraction of compounds of interest, such as bioactive compounds. The bioactive compounds are divided into groups containing several substances and, among them, the polyphenols and carotenoids stand out, which can express important biological and functional activities, drawing attention to their extraction. In this context, the application of innovative extraction technologies in the food industries has been widely studied and investigated, mainly due to the increase in consumer awareness of more ecological options that do not include the use of organic solvents harmful to health. Thus, extractions assisted by unconventional or emerging technologies such as ultrasound (US), microwave (MO), supercritical fluid (FS), pressurized fluid (FP), high hydrostatic pressure (AP) and pulsed electric field (CEP) have demonstrated several advantages. when compared to traditional extraction methods, such as the use of moderate temperatures and shorter extraction time, but they still face barriers to their insertion at an industrial level. Therefore, this review aims to present the bioactive compounds from fruits and vegetables and their extraction methods, emphasizing the potential of emerging technologies for this purpose.Debido a la proyección de crecimiento poblacional para las próximas décadas, la demanda por la producción de alimentos ha venido desencadenando un aumento en la generación de residuos/subproductos agroindustriales. En el pasado, estos subproductos eran vistos como un problema a resolver, sin embargo, en el escenario actual, pueden servir como materia prima para diversas industrias, siendo la principal estrategia utilizada para el desarrollo de productos y procesos y, también, para la extracción de compuestos de interés, tales como compuestos bioactivos. Los compuestos bioactivos se dividen en grupos que contienen varias sustancias y, entre ellas, destacan los polifenoles y los carotenoides, que pueden expresar importantes actividades biológicas y funcionales, llamando la atención su extracción. En este contexto, la aplicación de tecnologías de extracción innovadoras en las industrias alimentarias ha sido ampliamente estudiada e investigada, principalmente debido al aumento de la concienciación de los consumidores sobre opciones más ecológicas que no incluyen el uso de disolventes orgánicos nocivos para la salud. Así, las extracciones asistidas por tecnologías no convencionales o emergentes como ultrasonido (US), microondas (MO), fluido supercrítico (FS), fluido presurizado (FP), alta presión hidrostática (AP) y campo eléctrico pulsado (CEP) han demostrado varias ventajas cuando en comparación con los métodos de extracción tradicionales, como el uso de temperaturas moderadas y tiempos de extracción más cortos, pero aún enfrentan barreras para su inserción a nivel industrial. Por lo tanto, esta revisión tiene como objetivo presentar los compuestos bioactivos de frutas y verduras y sus métodos de extracción, enfatizando el potencial de las tecnologías emergentes para este fin.Devido a projeção de crescimento populacional para as próximas décadas, a demanda pela produção de alimentos vem desencadeando um aumento na geração de subprodutos agroindustriais. No passado, esses subprodutos eram vistos como uma problemática a ser solucionada, porém, no cenário atual, eles podem servir como matéria-prima para diversas indústrias, sendo a principal estratégia utilizada para o desenvolvimento de produtos e processos e, também, para a extração de compostos de interesse, como os compostos bioativos. Os compostos bioativos são divididos em grupos contendo várias substâncias e, dentre elas, destacam-se os polifenóis e carotenoides, que podem expressar atividades biológicas e funcionais importantes, despertando a atenção para sua extração. Neste contexto, a aplicação de tecnologias inovadoras de extração nas indústrias de alimentos tem sido amplamente estudada e investigada, principalmente devido ao aumento da consciência dos consumidores por opções mais ecológicas que não incluam a utilização de solventes orgânicos nocivos à saúde. Dessa forma, extrações assistidas por tecnologias não convencionais ou emergentes como ultrassom (US), micro-ondas (MO), fluído supercrítico (FS), fluído pressurizado (FP), alta pressão hidrostática (AP) e campo elétrico pulsado (CEP) têm demonstrado diversas vantagens quando comparadas aos métodos de extração tradicionais, como uso de temperaturas moderadas e menor tempo de extração, porém ainda enfrentam barreiras para sua inserção à nível industrial. Portanto, esta revisão visa apresentar os compostos bioativos provenientes de frutas e vegetais e seus métodos de extração, enfatizando o potencial das tecnologias emergentes para tal finalidade.Research, Society and Development2022-10-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/3548810.33448/rsd-v11i14.35488Research, Society and Development; Vol. 11 No. 14; e44111435488Research, Society and Development; Vol. 11 Núm. 14; e44111435488Research, Society and Development; v. 11 n. 14; e441114354882525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/35488/30102Copyright (c) 2022 Heloisa de Fátima Mendes Justino; Jeferson Silva Cunha; Ana Flávia Coelho Pacheco; Flaviana Coelho Pacheco; Caio César Nemer Martins; Paulo Henrique Costa Paiva; Bruno Ricardo de Castro Leite Júniorhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessJustino, Heloisa de Fátima Mendes Cunha, Jeferson Silva Pacheco, Ana Flávia Coelho Pacheco, Flaviana Coelho Martins, Caio César Nemer Paiva, Paulo Henrique Costa Leite Júnior, Bruno Ricardo de Castro 2022-11-08T13:36:27Zoai:ojs.pkp.sfu.ca:article/35488Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:50:23.627225Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Use of unconventional technologies to extract bioactive compounds from fruit and vegetable by-products: review Uso de tecnologías no convencional para extraer compuestos bioactivos de subproductos de frutas y hortalizas: revisión Uso de tecnologias não convencionais para extração de compostos bioativos de subprodutos de frutas e vegetais: revisão |
title |
Use of unconventional technologies to extract bioactive compounds from fruit and vegetable by-products: review |
spellingShingle |
Use of unconventional technologies to extract bioactive compounds from fruit and vegetable by-products: review Justino, Heloisa de Fátima Mendes By-products Vegetable matrix Emerging technologies Food processing. Subproductos Matriz vegetal Tecnologías emergentes Procesamiento de alimentos. Subprodutos Matriz vegetal Tecnologias emergentes Processamento de alimentos. |
title_short |
Use of unconventional technologies to extract bioactive compounds from fruit and vegetable by-products: review |
title_full |
Use of unconventional technologies to extract bioactive compounds from fruit and vegetable by-products: review |
title_fullStr |
Use of unconventional technologies to extract bioactive compounds from fruit and vegetable by-products: review |
title_full_unstemmed |
Use of unconventional technologies to extract bioactive compounds from fruit and vegetable by-products: review |
title_sort |
Use of unconventional technologies to extract bioactive compounds from fruit and vegetable by-products: review |
author |
Justino, Heloisa de Fátima Mendes |
author_facet |
Justino, Heloisa de Fátima Mendes Cunha, Jeferson Silva Pacheco, Ana Flávia Coelho Pacheco, Flaviana Coelho Martins, Caio César Nemer Paiva, Paulo Henrique Costa Leite Júnior, Bruno Ricardo de Castro |
author_role |
author |
author2 |
Cunha, Jeferson Silva Pacheco, Ana Flávia Coelho Pacheco, Flaviana Coelho Martins, Caio César Nemer Paiva, Paulo Henrique Costa Leite Júnior, Bruno Ricardo de Castro |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Justino, Heloisa de Fátima Mendes Cunha, Jeferson Silva Pacheco, Ana Flávia Coelho Pacheco, Flaviana Coelho Martins, Caio César Nemer Paiva, Paulo Henrique Costa Leite Júnior, Bruno Ricardo de Castro |
dc.subject.por.fl_str_mv |
By-products Vegetable matrix Emerging technologies Food processing. Subproductos Matriz vegetal Tecnologías emergentes Procesamiento de alimentos. Subprodutos Matriz vegetal Tecnologias emergentes Processamento de alimentos. |
topic |
By-products Vegetable matrix Emerging technologies Food processing. Subproductos Matriz vegetal Tecnologías emergentes Procesamiento de alimentos. Subprodutos Matriz vegetal Tecnologias emergentes Processamento de alimentos. |
description |
Due to the projection of population growth for the next decades, the demand for food production has been triggering an increase in the generation of agro-industrial waste/by-products. In the past, these by-products were seen as a problem to be solved, however, in the current scenario, they can serve as raw material for several industries, being the main strategy used for the development of products and processes and, also, for the extraction of compounds of interest, such as bioactive compounds. The bioactive compounds are divided into groups containing several substances and, among them, the polyphenols and carotenoids stand out, which can express important biological and functional activities, drawing attention to their extraction. In this context, the application of innovative extraction technologies in the food industries has been widely studied and investigated, mainly due to the increase in consumer awareness of more ecological options that do not include the use of organic solvents harmful to health. Thus, extractions assisted by unconventional or emerging technologies such as ultrasound (US), microwave (MO), supercritical fluid (FS), pressurized fluid (FP), high hydrostatic pressure (AP) and pulsed electric field (CEP) have demonstrated several advantages. when compared to traditional extraction methods, such as the use of moderate temperatures and shorter extraction time, but they still face barriers to their insertion at an industrial level. Therefore, this review aims to present the bioactive compounds from fruits and vegetables and their extraction methods, emphasizing the potential of emerging technologies for this purpose. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-10-19 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/35488 10.33448/rsd-v11i14.35488 |
url |
https://rsdjournal.org/index.php/rsd/article/view/35488 |
identifier_str_mv |
10.33448/rsd-v11i14.35488 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/35488/30102 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 14; e44111435488 Research, Society and Development; Vol. 11 Núm. 14; e44111435488 Research, Society and Development; v. 11 n. 14; e44111435488 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052725071970304 |