LAPSE:2023.24850
Published Article
LAPSE:2023.24850
The Application of Supercritical Fluids Technology to Recover Healthy Valuable Compounds from Marine and Agricultural Food Processing By-Products: A Review
March 28, 2023
Abstract
Food by-products contain a remarkable source of bioactive molecules with many benefits for humans; therefore, their exploitation can be an excellent opportunity for the food sector. Moreover, the revalorization of these by-products to produce value-added compounds is considered pivotal for sustainable growth based on a circular economy. Traditional extraction technologies have several drawbacks mainly related to the consumption of hazardous organic solvents, and the high temperatures maintained for long extraction periods which cause the degradation of thermolabile compounds as well as a low extraction efficiency of desired compounds. In this context, supercritical fluid extraction (SFE) has been explored as a suitable green technology for the recovery of a broad range of bioactive compounds from different types of agri-food wastes. This review describes the working principle and development of SFE technology to valorize by-products from different origin (marine, fruit, vegetable, nuts, and other plants). In addition, the potential effects of the extracted active substances on human health were also approached.
Food by-products contain a remarkable source of bioactive molecules with many benefits for humans; therefore, their exploitation can be an excellent opportunity for the food sector. Moreover, the revalorization of these by-products to produce value-added compounds is considered pivotal for sustainable growth based on a circular economy. Traditional extraction technologies have several drawbacks mainly related to the consumption of hazardous organic solvents, and the high temperatures maintained for long extraction periods which cause the degradation of thermolabile compounds as well as a low extraction efficiency of desired compounds. In this context, supercritical fluid extraction (SFE) has been explored as a suitable green technology for the recovery of a broad range of bioactive compounds from different types of agri-food wastes. This review describes the working principle and development of SFE technology to valorize by-products from different origin (marine, fruit, vegetable, nuts, and other plants). In addition, the potential effects of the extracted active substances on human health were also approached.
Record ID
Keywords
active compounds, agro-industrial by-products, green extraction, health effects, supercritical fluid extraction
Suggested Citation
Zhou J, Gullón B, Wang M, Gullón P, Lorenzo JM, Barba FJ. The Application of Supercritical Fluids Technology to Recover Healthy Valuable Compounds from Marine and Agricultural Food Processing By-Products: A Review. (2023). LAPSE:2023.24850
Author Affiliations
Zhou J: Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain [ORCID]
Gullón B: Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain
Wang M: Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
Gullón P: Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, 32004 Ourense, Spain [ORCID]
Lorenzo JM: Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain [ORCID]
Barba FJ: Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain [ORCID]
Gullón B: Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain
Wang M: Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
Gullón P: Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, 32004 Ourense, Spain [ORCID]
Lorenzo JM: Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain [ORCID]
Barba FJ: Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain [ORCID]
Journal Name
Processes
Volume
9
Issue
2
First Page
357
Year
2021
Publication Date
2021-02-15
ISSN
2227-9717
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Original Submission
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PII: pr9020357, Publication Type: Review
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LAPSE:2023.24850
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https://doi.org/10.3390/pr9020357
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