Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Avenida Eduardo Monroy Cárdenas 2000, San Antonio Buenavista, Toluca de Lerdo 50110, Mexico.
Departamento de Biotecnología, Universidad Autónoma Metropolitana, Unidad Iztapalapa, Avenida San Rafael Atlixco 186, Col. Vincentina, Ciudad de Mexico 09340, Mexico.
Molecules. 2021 Mar 26;26(7):1869. doi: 10.3390/molecules26071869.
Many current food and health trends demand the use of more ecological, sustainable, and environmentally friendly techniques for the extraction of bioactive compounds, including antioxidants. However, extraction yields and final antioxidant activities vary between sources and are highly influenced by the given extraction method and nature and ratio of the employed solvent, especially for total polyphenols, flavonoids, and anthocyanins, which are well recognized as natural antioxidants with food applications. This review focused on the most common extraction techniques and potential antioxidant activity in the food industry for various natural antioxidant sources, such as green tea, rosemary, clove, and oregano. Green extraction techniques have been proven to be far more efficient, environmentally friendly, and economical. In general, these techniques include the use of microwaves, ultrasound, high hydrostatic pressure, pulsed electric fields, enzymes, and deep eutectic solvents, among others. These extraction methods are described here, including their advantages, disadvantages, and applications.
许多当前的食品和健康趋势要求使用更加生态、可持续和环保的技术来提取生物活性化合物，包括抗氧化剂。然而，提取产率和最终抗氧化活性因来源而异，并且高度受给定的提取方法以及所使用溶剂的性质和比例的影响，特别是对于总多酚、类黄酮和花青素，它们被公认为具有食品应用的天然抗氧化剂。本综述重点介绍了各种天然抗氧化剂来源（如绿茶、迷迭香、丁香和牛至）在食品工业中最常见的提取技术和潜在的抗氧化活性。已经证明绿色提取技术更有效、更环保、更经济。一般来说，这些技术包括使用微波、超声波、高静压、脉冲电场、酶和深共晶溶剂等。这里描述了这些提取方法，包括它们的优点、缺点和应用。
