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Pregled bibliografske jedinice broj: 948449

Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review


(Greenvoltex, HRZZ projekt) Giacometti, Jasminka; Bursać Kovačević, Danijela; Putnik, Predrag; Gabrić, Domagoj; Bilušić, Tea; Krešić, Greta; Stulić, Višnja; Barba, Francisco J.; Chemat, Farid; Barbosa-Cánovas, Gustavo; Režek Jambrak, Anet
Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review // Food research international, 113 (2018), 245-262 doi:.org/10.1016/j.foodres.2018.06.036 (međunarodna recenzija, pregledni rad, znanstveni)


Naslov
Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review

Autori
Giacometti, Jasminka ; Bursać Kovačević, Danijela ; Putnik, Predrag ; Gabrić, Domagoj ; Bilušić, Tea ; Krešić, Greta ; Stulić, Višnja ; Barba, Francisco J. ; Chemat, Farid ; Barbosa-Cánovas, Gustavo ; Režek Jambrak, Anet

Kolaboracija
Greenvoltex, HRZZ projekt

Izvornik
Food research international (0963-9969) 113 (2018); 245-262

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, pregledni rad, znanstveni

Ključne riječi
Extraction Bioactive compounds ; Essential oils ; Mediterranean herbs ; Non-thermal technology

Sažetak
Market interest in aromatic plants from the Mediterranean is continuously growing mainly due to their medicinal and bioactive compounds (BACs) with other valuable constituents from essential oils (EOs). From ancient times, these plants have been important condiments for traditional Mediterranean cuisine and remedies in folk medicine. Nowadays, they are considered as important factors for food quality and safety, due to prevention of various deteriorative factors like oxidations and microbial spoilage. EOs have different therapeutic benefits (e.g. antioxidant, anti-inflammatory, antimicrobial, and antifungal), while BACs mostly affect nutritive, chemical, microbiological, and sensory quality of foods. Currently, many plant extracts are used for functional (healthy) foods, which additionally fuels consumer and industrial interest in sustainable and non-toxic routes for their production. EO yields from dried plants are below 5%. Their extraction is strongly dependent on the hydrophobic or lipophilic character of target molecules, hence the common use of organic solvents. Similarly, BACs encompass a wide range of substances with varying structures as reflected by their different physical/chemical qualities. Thus, there is a need to identify optimal non-toxic extraction method(s) for isolation/separation of EO/BCs from plants. Various innovative non-thermal extractions (e.g. ultrasound-, high-pressure-, pulsed electric fields assisted extraction, etc.) have been proposed to overcome the above mentioned limitations. These techniques are “green” in concept, as they are shorter, avoid toxic chemicals, and are able to improve extract yields and quality with reduced consumption of energy and solvents. This research provides an overview of such extractions of both BAC and EOs from Mediterranean herbs, sustained by innovative and non-conventional energy sources.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija, Nutricionizam, Interdisciplinarne biotehničke znanosti



POVEZANOST RADA


Projekt / tema
HRZZ-IP-2016-06-1913 - Ekstrakcije bioaktivnih spojeva iz mediteranskog bilja sa “zelenim otapalima” primjenom visokonaponskog pražnjenja (Anet Režek Jambrak, )

Ustanove
Kemijsko-tehnološki fakultet, Split,
Prehrambeno-biotehnološki fakultet, Zagreb,
Fakultet za menadžment u turizmu i ugostiteljstvu, Opatija,
Sveučilište u Rijeci - Odjel za biotehnologiju

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus
  • MEDLINE


Uključenost u ostale bibliografske baze podataka:


  • AGRICOLA
  • BIOSIS Previews (Biological Abstracts)
  • CAB Abstracts
  • FSTA: Food Science and Technology Abstracts


Citati