A Comprehensive Review on Advanced Extraction Techniques for Retrieving Bioactive Components from Natural Sources

ACS Omega, Год журнала: 2024, Номер 9(29), С. 31274 - 31297

Опубликована: Июль 8, 2024

The extraction of bioactive components from natural sources has gained significant attention in recent years due to increasing demand for and functional constituents various industries, including pharmaceuticals, food, cosmetics. This review paper aims provide a comprehensive overview the studies on extracting using different advanced techniques. It highlights need efficient methods preserve these components' integrity bioactivity. Various techniques as supercritical-fluid extraction, microwave-assisted ultrasound-assisted subcritical solvent solid-phase microextraction are explored detail, highlighting their principles, advantages, limitations. further examines impact factors process, selection, time, temperature, ultrasonication-amplitude, etc. Additionally, emerging techniques, such green nanotechnology-based approaches, discussed, emphasizing potential enhance efficiency sustainability process. Furthermore, presents case experimental results research articles, providing insights into applying specific components, phenolics, flavonoids, alkaloids, essential oils. discusses yield, bioactivity, utilization extracted industries. Overall, this is valuable researchers, scientists, industry professionals interested sources. consolidates current knowledge optimization parameters, applications, facilitating advancements field development innovative component

Язык: Английский

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Optimization of subcritical water extraction for pectin extraction from cocoa pod husks using the response surface methodology

Food Chemistry, Год журнала: 2024, Номер 459, С. 140355 - 140355

Опубликована: Июль 5, 2024

Язык: Английский

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Pectin from fruit peel: A comprehensive review on various extraction approaches and their potential applications in pharmaceutical and food industries

Carbohydrate Polymer Technologies and Applications, Год журнала: 2025, Номер unknown, С. 100708 - 100708

Опубликована: Фев. 1, 2025

Язык: Английский

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A review on pectin-based nanostructures for drug and gene delivery systems

International Journal of Biological Macromolecules, Год журнала: 2025, Номер 304, С. 140932 - 140932

Опубликована: Фев. 11, 2025

Язык: Английский

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Novel films of pectin extracted from ambarella fruit peel and jackfruit seed slimy sheath: Effect of ionic crosslinking on the properties of pectin film

Carbohydrate Polymers, Год журнала: 2024, Номер 334, С. 122043 - 122043

Опубликована: Март 12, 2024

Язык: Английский

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Polysaccharide Conjugates' contribution to mellow and thick taste of Pu-erh ripe tea, besides Theabrownin

Food Chemistry X, Год журнала: 2024, Номер 23, С. 101726 - 101726

Опубликована: Авг. 12, 2024

Mellow and thick taste (MTT) is considered to be a typical characteristic of high-quality Pu-erh ripe tea. However, the role polysaccharide conjugates remains unclear. In this study, infusion different grades tea was isolated fractions by sensory-guided ultrafiltration technology key substances MTT in were identified confirmed sensory reconstruction experiment. Further separation, purification structural identification carried out. Involving aggregation morphology, fraction exhibited obvious than other fractions. The main compound (PRTPS-5), mainly composed rhamnose, galactose, arabinose mannose, had molecular weight 22.93 kDa. chain PRTPS-5 comprised α-L-Araf-(1→, →2,4)-α-L-Rhap-(1→, →2)-α-L-Rhap-(1→, α-D-Galp-(1→, →4)-α-D-GalpA-6-OMe-(1→, →4)-α-D-Manp-(1→, →3,6)-β-D-Galp-(1 → →5)-α-L-Araf-(1 contained multiple pectic peaks. This result scientific guiding significance for quality enhancement

Язык: Английский

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Research progress on extraction techniques, structure-activity relationship, and biological functional mechanism of berry polysaccharides: A review

International Journal of Biological Macromolecules, Год журнала: 2024, Номер 282, С. 137155 - 137155

Опубликована: Ноя. 4, 2024

Язык: Английский

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Application of Deep Eutectic Solvents with Modern Extraction Techniques for the Recovery of Natural Products: A Review

ACS Food Science & Technology, Год журнала: 2025, Номер unknown

Опубликована: Янв. 15, 2025

The era of green chemistry has prompted extensive exploration into novel solvents for extracting natural products (NPs) as alternatives to traditional toxic organic solvents. Recently, deep eutectic (DESs) have emerged promising substitutes NPs extraction. At the same time, extraction techniques are being replaced reduce energy consumption, improve efficiency and meet market demands. This review explores synergistic benefits combining DESs with modern such ultrasound-assisted (UAE), microwave-assisted (MAE), pressurized liquid (PLE), enzyme-assisted (EAE), while also delving factors that influence process. These innovative approaches not only yield time but help preserve bioactivity extracted compounds. In conclusion, combination demonstrates significant potential bioactive Ongoing research development in this field poised unlock new applications pharmaceutical, food, cosmetic industries, driving innovation product methodologies.

Язык: Английский

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Phenolic Compounds and Pectin-Rich Extracts Recovered from Peach Pomace by Sequential Pressurized Liquid Extractions

Food and Bioprocess Technology, Год журнала: 2025, Номер unknown

Опубликована: Янв. 27, 2025

Язык: Английский

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Physicochemical characterization, pectin extraction and analysis of volatile compounds of Alibertia sorbilis Ducke using ultrasound: potential for new products in the bioeconomy of the Amazon

Food and Humanity, Год журнала: 2025, Номер unknown, С. 100529 - 100529

Опубликована: Фев. 1, 2025

Язык: Английский

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