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- W3024887934 abstract "The food processing produces a great amount of wastes that are rich in nutrients. Extraction is the first and most important step in recovery and purification of active ingredients from these wastes. The traditional extraction technologies are known to be laborious and time-consuming, require large volumes of organic solvent, have high temperature and energy costs, and obtain relatively low extraction efficiency. In recent 10 years, a novel, efficient and green extraction method, pulsed electric fields (PEFs) continuous extraction, which is emerging non-thermal food-processing technology, has shown great promise in extracting these food wastes. This work gives an overview of development in the use of PEF continuous extraction for obtaining bioactive ingredients from food-processing wastes. The technology is described in detail with respect to the mechanism, equipment, critical parameters. The protocols and applications of the technology in the extraction of food-processing wastes are comprehensively summarized. Finally, the degradation of bioactive ingredients, industrial applications, problem of novel food, consumer acceptance, and future trends of the technology are discussed. The PEF continuous extraction is considered as the ideal technology of high efficiency and low temperature for natural ingredients extraction. The technology possesses many remarkable potential applications in the food-processing industries compared to the conventional extraction methods." @default.
- W3024887934 created "2020-05-21" @default.
- W3024887934 creator A5013355031 @default.
- W3024887934 creator A5055703175 @default.
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- W3024887934 date "2020-05-14" @default.
- W3024887934 modified "2023-09-30" @default.
- W3024887934 title "Recent advances in continuous extraction of bioactive ingredients from food-processing wastes by pulsed electric fields" @default.
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- W3024887934 doi "https://doi.org/10.1080/10408398.2020.1765308" @default.
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