Ianê Valente Pires, Luiza Helena Meller da Silva, Antonio Manoel da Cruz Rodrigues, Marleny D. A. Saldaña
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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.
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.