Palos-Hernández Andrea, González-Paramás Ana M, Santos-Buelga Celestino
Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Farmacia, Campus Miguel de Unamuno s/n, Universidad de Salamanca, 37007 Salamanca, Spain.
Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Campus Miguel de Unamuno s/n, Universidad de Salamanca, 37007 Salamanca, Spain.
Molecules. 2024 Dec 27;30(1):55. doi: 10.3390/molecules30010055.
Phenolic compounds present in plants and foods are receiving increasing attention for their bioactive and sensory properties, accompanied by consumers' interest in products with health benefits derived from natural rather than artificial sources. This, together with the sustainable development goals for the 21st century, has driven the development of green extraction techniques that allow obtaining these compounds with the safety and quality required to be applied in the food, cosmetic and pharmaceutical industries. Green extraction of natural products involves practices aiming at reducing the environmental impact of the preparation processes, based on using natural or less-polluting solvents, lower energetic requirements and shorter extraction times, while providing greater efficiency in the recovery of target compounds. In this article, the principles of sustainable extraction techniques and the advances produced in recent years regarding green isolation of polyphenols from plants, food and food waste are reviewed.
植物和食品中存在的酚类化合物因其生物活性和感官特性而受到越来越多的关注，同时消费者对源自天然而非人工来源且具有健康益处的产品也很感兴趣。这与21世纪的可持续发展目标一起，推动了绿色提取技术的发展，这些技术能够以食品、化妆品和制药行业所需的安全性和质量获得这些化合物。天然产物的绿色提取涉及旨在减少制备过程对环境影响的实践，其基础是使用天然或污染较小的溶剂、较低的能量需求和较短的提取时间，同时在目标化合物的回收方面提供更高的效率。本文综述了可持续提取技术的原理以及近年来在从植物、食品和食品废料中绿色分离多酚方面取得的进展。
