Impact of Cell Disintegration Techniques on Curcumin Recovery

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Engineering Reviews Pub Date : 2022-07-14 DOI:10.1007/s12393-022-09319-x

Hoang Le-Tan, Henry Jaeger

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引用次数: 2

Abstract

In recent years, the improvement of curcumin recovery from turmeric by cell and tissue disintegration techniques has been gaining more attention; these emerging techniques were used for a reproducible and robust curcumin extraction process. Additionally, understanding the material characteristics is also needed to choose the optimized technique and appropriate processing parameters. In this review, an outlook about the distribution of different fractions in turmeric rhizomes is reviewed to explain matrix challenges on curcumin extraction. Moreover, the most important part, this review provides a comprehensive summary of the latest studies on ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), enzyme-assisted extraction (EAE), high-pressure-assisted extraction (HPAE), pulsed electric field-assisted extraction (PEFAE), and ohmic heating-assisted extraction (OHAE). Lastly, a detailed discussion about the advantages and disadvantages of emerging techniques will provide an all-inclusive understanding of the food industry’s potential of different available processes.

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细胞崩解技术对姜黄素回收的影响

摘要近年来，利用细胞和组织崩解技术提高从姜黄中提取姜黄素的收率受到越来越多的关注;这些新兴技术用于可重复性和稳健的姜黄素提取工艺。此外，还需要了解材料的特性，以选择优化的工艺和适当的加工参数。本文对姜黄根茎中不同组分的分布进行了综述，以解释姜黄素提取面临的基质挑战。同时，对超声辅助提取(UAE)、微波辅助提取(MAE)、酶辅助提取(EAE)、高压辅助提取(HPAE)、脉冲电场辅助提取(PEFAE)、欧姆加热辅助提取(OHAE)等方面的最新研究进展进行了综述。最后，对新兴技术的优点和缺点的详细讨论将提供对食品工业不同可用工艺潜力的全面了解。

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

Food Engineering Reviews FOOD SCIENCE & TECHNOLOGY-

CiteScore

14.20

自引率

1.50%

发文量

审稿时长

>12 weeks

期刊介绍： Food Engineering Reviews publishes articles encompassing all engineering aspects of today’s scientific food research. The journal focuses on both classic and modern food engineering topics, exploring essential factors such as the health, nutritional, and environmental aspects of food processing. Trends that will drive the discipline over time, from the lab to industrial implementation, are identified and discussed. The scope of topics addressed is broad, including transport phenomena in food processing; food process engineering; physical properties of foods; food nano-science and nano-engineering; food equipment design; food plant design; modeling food processes; microbial inactivation kinetics; preservation technologies; engineering aspects of food packaging; shelf-life, storage and distribution of foods; instrumentation, control and automation in food processing; food engineering, health and nutrition; energy and economic considerations in food engineering; sustainability; and food engineering education.