Sridhar Adithya, Ponnuchamy Muthamilselvi, Kumar Ponnusamy Senthil, Kapoor Ashish, Vo Dai-Viet N, Prabhakar Sivaraman
Department of Chemical Engineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology, Kattankulathur, Tamil Nadu 603203 India.
Department of Chemical Engineering, Sri Sivasubramaniya Nadar College of Engineering, Chennai, India.
Environ Chem Lett. 2021;19(4):3409-3443. doi: 10.1007/s10311-021-01217-8. Epub 2021 Mar 17.
There is a growing demand for vegetal food having health benefits such as improving the immune system. This is due in particular to the presence of polyphenols present in small amounts in many fruits, vegetables and functional foods. Extracting polyphenols is challenging because extraction techniques should not alter food quality. Here, we review technologies for extracting polyphenolic compounds from foods. Conventional techniques include percolation, decoction, heat reflux extraction, Soxhlet extraction and maceration, whereas advanced techniques are ultrasound-assisted extraction, microwave-assisted extraction, supercritical fluid extraction, high-voltage electric discharge, pulse electric field extraction and enzyme-assisted extraction. Advanced techniques are 32-36% more efficient with approximately 15 times less energy consumption and producing higher-quality extracts. Membrane separation and encapsulation appear promising to improve the sustainability of separating polyphenolic compounds. We present kinetic models and their influence on process parameters such as solvent type, solid and solvent ratio, temperature and particle size.
对具有增强免疫系统等健康益处的植物性食品的需求日益增长。这尤其归因于许多水果、蔬菜和功能性食品中少量存在的多酚。提取多酚具有挑战性，因为提取技术不应改变食品质量。在此，我们综述了从食品中提取多酚类化合物的技术。传统技术包括渗滤、煎煮、热回流提取、索氏提取和浸渍，而先进技术有超声辅助提取、微波辅助提取、超临界流体提取、高压放电、脉冲电场提取和酶辅助提取。先进技术的效率高32 - 36%，能耗约低15倍，且能生产出更高质量的提取物。膜分离和包封在提高多酚类化合物分离的可持续性方面似乎很有前景。我们介绍了动力学模型及其对诸如溶剂类型、固液比、温度和粒径等工艺参数的影响。
