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A review of sustainable and intensified techniques for extraction of food and natural products

Green Chemistry · 2020 · Vol. 22(8) · pp. 2325–2353

Farid Chemat✉(Université d'Avignon et des Pays de Vaucluse)Maryline Abert Vian(Université d'Avignon et des Pays de Vaucluse)Anne‐Sylvie Fabiano‐Tixier(Université d'Avignon et des Pays de Vaucluse)Marinela Nutrizio(University of Zagreb)Anet Režek Jambrak(University of Zagreb)Paulo E. S. Munekata(Centro Tecnológico del Mar)José M. Lorenzo(Centro Tecnológico del Mar)Francisco J. Barba(Food and Nutrition Service)Arianna Binello(Istituto di Farmacologia Traslazionale)Giancarlo Cravotto(Istituto di Farmacologia Traslazionale)

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Abstract

This review presents innovative extraction techniques and their role in promoting sustainable ingredients for the food, cosmetic and pharmaceutical industries.

Chemistry and Chemical Engineering Chemical and Physical Properties in Aqueous Solutions Process Optimization and IntegrationBusinessExtraction (chemistry)Natural (archaeology)GeographyChemistry

Citations

663

FWCI

47.67

field-weighted impact

References

171

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100%

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