Krantidip R. Pawar, Prabhat K. Nema, Dhiraj Kumar Yadav, Sanket B. Kokane, Vinod T. Atkari
{"title":"Advanced extraction techniques and functional applications of millet-derived nutrients: a review","authors":"Krantidip R. Pawar, Prabhat K. Nema, Dhiraj Kumar Yadav, Sanket B. Kokane, Vinod T. Atkari","doi":"10.1007/s13197-025-06366-0","DOIUrl":null,"url":null,"abstract":"<div><p>Millets, also known as Nutri-cereals, are a traditional food source in many countries. They are comprised of essential nutritional elements, including carbohydrates, proteins, dietary fiber, lipids, vitamins, minerals, and various phytochemical compounds required for healthy longevity. Because of their low glycemic index and gluten-free status, millets suit various dietary requirements. This comprehensive review explores different techniques used for isolating health-promoting components from millets. Conventionally, most of the Nutri-components from millets can be isolated by using solvent extraction. However, it is associated with limitations such as low efficiency and potential degradation of bioactive compounds. The application of innovative extraction methods like ultrasonication-assisted, microwave-assisted, enzymatic-assisted, pulse electric field-assisted, and supercritical fluid techniques play crucial roles in enhancing extraction yield and improving functional attributes. The selection of proper extraction methods varies due to several factors, including the targeted components, the properties of the millet matrix, extraction efficacy, extraction speed, and economic considerations. Additionally, the review underscores the potential of millet bioactive component applications in functional foods, nutraceuticals, and other industrial products. The extraction and utilization of millet nutritional components provide a valuable outline for advancing scientific research and industrial innovation, addressing the global demand for sustainable and health-focused solutions.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 10","pages":"1799 - 1812"},"PeriodicalIF":2.7010,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science and Technology","FirstCategoryId":"1","ListUrlMain":"https://link.springer.com/article/10.1007/s13197-025-06366-0","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
Millets, also known as Nutri-cereals, are a traditional food source in many countries. They are comprised of essential nutritional elements, including carbohydrates, proteins, dietary fiber, lipids, vitamins, minerals, and various phytochemical compounds required for healthy longevity. Because of their low glycemic index and gluten-free status, millets suit various dietary requirements. This comprehensive review explores different techniques used for isolating health-promoting components from millets. Conventionally, most of the Nutri-components from millets can be isolated by using solvent extraction. However, it is associated with limitations such as low efficiency and potential degradation of bioactive compounds. The application of innovative extraction methods like ultrasonication-assisted, microwave-assisted, enzymatic-assisted, pulse electric field-assisted, and supercritical fluid techniques play crucial roles in enhancing extraction yield and improving functional attributes. The selection of proper extraction methods varies due to several factors, including the targeted components, the properties of the millet matrix, extraction efficacy, extraction speed, and economic considerations. Additionally, the review underscores the potential of millet bioactive component applications in functional foods, nutraceuticals, and other industrial products. The extraction and utilization of millet nutritional components provide a valuable outline for advancing scientific research and industrial innovation, addressing the global demand for sustainable and health-focused solutions.
期刊介绍：
The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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