An innovative technique for the extraction and stability of polyphenols using high voltage electrical discharge: HVED-Assisted Extraction of Polyphenols.

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science Pub Date : 2024-11-16 eCollection Date: 2024-01-01 DOI:10.1016/j.crfs.2024.100928

Leila Abbaspour, Nazila Ghareaghajlou, Mohammad Reza Afshar Mogaddam, Zahra Ghasempour

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Abstract

Polyphenols are the main group of phytochemicals with several biological activities. Due to the adverse effects of conventional solvent extraction methods, innovative extraction techniques have been used as alternatives to overcome these problems. High voltage electric discharge (HVED) is an eco-friendly innovative extraction technique based on the phenomenon of electrical breakdown in water. This technique induces physical and chemical processes, leading to product fragmentation, cellular damage, and liberation of bioactive compounds. HVED treatment can extract polyphenols at lower temperatures and shorter times than the conventional solvent extraction methods. This review summarizes the effect of HVED processing parameters on the recovery and stability of polyphenols from plant sources. Hydroethanolic solutions improve the HVED-assisted extraction of polyphenols compared to water. Moreover, acidic solvents are suitable for the high recovery and protection of polyphenols during electric discharges. This study revealed the efficacy of the HVED technique in extracting polyphenols for their utilization in the food and pharmaceutical industries.

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一种利用高压放电提取和稳定多酚的创新技术：hed辅助提取多酚。

多酚是一类具有多种生物活性的植物化学物质。由于传统溶剂萃取方法的不利影响，创新的萃取技术已被用作替代方法来克服这些问题。高压放电（HVED）是一种基于水中电击穿现象的环保创新提取技术。该技术诱导物理和化学过程，导致产品破碎、细胞损伤和生物活性化合物的释放。与传统的溶剂萃取法相比，HVED可以在更低的温度和更短的时间内提取多酚。本文综述了HVED工艺参数对植物源多酚回收和稳定性的影响。与水相比，氢乙醇溶液改善了hed辅助提取多酚的效果。此外，酸性溶剂适合于多酚在放电过程中的高回收率和保护。本研究揭示了HVED技术在食品和制药工业中提取多酚的有效性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Current Research in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

7.40

自引率

3.20%

发文量

232

审稿时长

84 days

期刊介绍： Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.