Physical field-assisted deep eutectic solvent processing: A green and water-saving extraction and separation technology.

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2024-12-12 DOI:10.1111/1750-3841.17545

Cunshan Zhou, Adeyemi Ayotunde Adeyanju, Charles Obiora Nwonuma, Adejumoke A Inyinbor, Omokolade Oluwaseyi Alejolowo, Asmaa Al-Hamayda, Adenike Akinsemolu, Helen Onyeaka, Abiola F Olaniran

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Abstract

Extraction of organic and bioactive compounds from plant materials with the traditional organic solvents aided by water or oil bath heating is not sustainable, because it consumes a lot of energy, time, water/oil, solvents, and results in lower yield. This review discusses deep eutectic solvent (DES) as a green solvent, physical field technology (PFT) as a water-saving and green technology, and how the coupling of PFT (ultrasound [US], microwave [MW], infrared [IR]) to DES will improve the yield and quality of protein, polysaccharides, polyphenols, pectin, and terpenoids extracted from plant materials. Ultrasonication increases DES extraction efficiency via cavitation dislodgement and pores creation. IR coupling to DES enhances the extraction yield of polyphenols and the antioxidant and antiradical activity. MW improves DES extraction yield, reduces energy consumption, operational cost, and compound degradation, and is inferred to be the greenest technology.

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使用传统的有机溶剂并辅以水浴或油浴加热从植物材料中萃取有机和生物活性化合物是不可持续的，因为这会消耗大量的能源、时间、水/油和溶剂，而且产量较低。本综述讨论了作为绿色溶剂的深共晶溶剂（DES）、作为节水和绿色技术的物理场技术（PFT），以及如何将物理场技术（超声波[US]、微波[MW]、红外线[IR]）与 DES 相结合，提高从植物材料中提取蛋白质、多糖、多酚、果胶和萜类化合物的产量和质量。超声波可通过空化脱落和孔隙形成提高 DES 的提取效率。红外线与 DES 的耦合提高了多酚的提取率以及抗氧化和抗自由基活性。MW提高了DES萃取率，降低了能耗、操作成本和化合物降解，被认为是最绿色的技术。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.