从农业来源提取花青素的天然深层共熔溶剂:工艺参数,经济和环境分析,以及工业挑战

IF 12 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Ianê Valente Pires, Luiza Helena Meller da Silva, Antonio Manoel da Cruz Rodrigues, Marleny D. A. Saldaña
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引用次数: 0

摘要

花青素是一种天然色素,以其抗氧化、抗炎和健康功效而闻名。一种提取花青素的方法是使用天然深共晶溶剂(NADES)。NADES是由两种或两种以上的天然化合物混合而成的液体,其熔点比其中任何一种单独的成分都低。NADES是一种无毒、可生物降解的溶剂,可以从可再生资源中获得,使其成为传统溶剂的有吸引力的替代品;因此,它们被称为“21世纪的溶剂”。本文综述了NADES作为一种可持续溶剂体系在花青素提取中的应用。讨论了花青素的主要性质、NADES、工艺参数以及高效提取花青素的经济和环境分析。评估了当前的知识状态,重点是其在工业背景下的适用性,并确定了知识差距,突出了其优势和挑战,为未来的研究提供建议。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Natural deep eutectic solvents for anthocyanin extraction from agricultural sources: Process parameters, economic and environmental analysis, and industrial challenges

Anthocyanins are natural pigments, known for their antioxidant, anti-inflammatory properties, and health benefits. One method to extract anthocyanins uses natural deep eutectic solvents (NADES). NADES are mixtures of two or more natural compounds that result in a liquid with a lower melting point than any of its individual components. NADES are nontoxic, biodegradable solvents that can be obtained from renewable sources, making them an attractive alternative to traditional solvents; therefore, they are known as the “21st century solvents.” This review provides a comprehensive and critical assessment of the use of NADES as a sustainable solvent system for anthocyanins extraction. It also discusses the main properties of anthocyanins, NADES, process parameters, and economic and environmental analysis to efficiently extract anthocyanins. Current state of knowledge focusing on its applicability within the industrial context was evaluated and identified gaps in knowledge, highlighting its advantages and challenges to provide recommendations for future research.

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来源期刊
CiteScore
26.20
自引率
2.70%
发文量
182
期刊介绍: Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology. CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results. Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity. The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.
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