LAPSE:2023.5400
Published Article
LAPSE:2023.5400
Sonication, a Potential Technique for Extraction of Phytoconstituents: A Systematic Review
February 23, 2023
Traditional extraction techniques have lost their optimum performance because of rising consumer demand and novel technologies. In this regard, several techniques were developed by humans for the extraction of plant materials from various indigenous sources, which are no longer in use. Many of the techniques are not efficient enough to extract maximum plant material. By this time, evolution in extraction has led to development of various techniques including microfiltration, pulsed electric fields, high pressure, microwave assistance, enzyme assistance, supercritical fluid, subcritical fluid and ultrasonication. These innovations in food processing/extraction are known as “Green Food Processing”. These technologies were basically developed by focusing on three universal parameters: simplicity, energy efficiency and economy. These green technologies are practical in a number of different food sectors, mostly for preservation, inhibition of microorganisms, inactivation of enzymes and extraction of plant material. Like the others, ultrasonication could also be used for the said purposes. The primary objective of this review is to confine the potential use of ultrasonication for extraction of oils, pectin and phytochemicals by reviewing the literature systematically.
Record ID
Keywords
bioactive compounds, Extraction, oils, pectin, sonication, ultrasound
Subject
Suggested Citation
Ranjha MMAN, Irfan S, Lorenzo JM, Shafique B, Kanwal R, Pateiro M, Arshad RN, Wang L, Nayik GA, Roobab U, Aadil RM. Sonication, a Potential Technique for Extraction of Phytoconstituents: A Systematic Review. (2023). LAPSE:2023.5400
Author Affiliations
Ranjha MMAN: Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan [ORCID]
Irfan S: Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan [ORCID]
Lorenzo JM: Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 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]
Shafique B: Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
Kanwal R: Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan [ORCID]
Pateiro M: Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain [ORCID]
Arshad RN: Institute of High Voltage and High Current, School of Electrical Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor, Malaysia
Wang L: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Nayik GA: Department of Food Science and Technology, Government Degree College Shopian, Srinagar 192303, India [ORCID]
Roobab U: Department of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China [ORCID]
Aadil RM: National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan [ORCID]
Irfan S: Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan [ORCID]
Lorenzo JM: Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 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]
Shafique B: Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
Kanwal R: Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan [ORCID]
Pateiro M: Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain [ORCID]
Arshad RN: Institute of High Voltage and High Current, School of Electrical Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor, Malaysia
Wang L: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Nayik GA: Department of Food Science and Technology, Government Degree College Shopian, Srinagar 192303, India [ORCID]
Roobab U: Department of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China [ORCID]
Aadil RM: National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan [ORCID]
Journal Name
Processes
Volume
9
Issue
8
First Page
1406
Year
2021
Publication Date
2021-08-14
Published Version
ISSN
2227-9717
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Original Submission
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PII: pr9081406, Publication Type: Review
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LAPSE:2023.5400
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doi:10.3390/pr9081406
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[v1] (Original Submission)
Feb 23, 2023
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Feb 23, 2023
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