Viñas-Ospino Adriana, López-Malo Daniel, Esteve María José, Frígola Ana, Blesa Jesús
Nutrition and Food Chemistry, University of Valencia, Avenida Vicent Andrés Estellés, s/n, 46100 Burjassot, Spain.
Department of Biomedical Sciences, Faculty of Health Sciences, European University of Valencia, Paseo de La Alameda, 7, 46010 Valencia, Spain.
Foods. 2023 Feb 17;12(4):863. doi: 10.3390/foods12040863.
Carotenoids have important implications for human health and the food industry due to their antioxidant and functional properties. Their extraction is a crucial step for being able to concentrate them and potentially include them in food products. Traditionally, the extraction of carotenoids is performed using organic solvents that have toxicological effects. Developing greener solvents and techniques for extracting high-value compounds is one of the principles of green chemistry and a challenge for the food industry. This review will analyze the use of green solvents, namely, vegetable oils, supercritical fluids, deep eutectic solvents, ionic liquids, and limonene, combined with nonconventional techniques (ultrasound-assisted extraction and microwave), for carotenoid extraction from fruit and vegetable by-products as upcoming alternatives to organic solvents. Recent developments in the isolation of carotenoids from green solvents and their inclusion in food products will also be discussed. The use of green solvents offers significant advantages in extracting carotenoids, both by decreasing the downstream process of solvent elimination, and the fact that the carotenoids can be included directly in food products without posing a risk to human health.
由于类胡萝卜素具有抗氧化和功能特性，它们对人类健康和食品工业具有重要意义。其提取是能够将它们浓缩并可能将其纳入食品的关键步骤。传统上，类胡萝卜素的提取是使用具有毒理学效应的有机溶剂进行的。开发用于提取高价值化合物的更绿色溶剂和技术是绿色化学的原则之一，也是食品工业面临的一项挑战。本综述将分析绿色溶剂，即植物油、超临界流体、深共熔溶剂、离子液体和柠檬烯，与非传统技术（超声辅助提取和微波）相结合，用于从水果和蔬菜副产品中提取类胡萝卜素，作为有机溶剂的未来替代方案。还将讨论从绿色溶剂中分离类胡萝卜素及其在食品中的应用的最新进展。使用绿色溶剂在提取类胡萝卜素方面具有显著优势，既可以减少溶剂去除的下游工艺，又因为类胡萝卜素可以直接纳入食品而不会对人类健康构成风险。
