Green and Sustainable Separation of Natural Products from Agro-Industrial Waste: Challenges, Potentialities, and Perspectives on Emerging Approaches

There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

Abstract

New generations of biorefinery combine innovative biomass waste resources from different origins, chemical extraction and/or synthesis of biomaterials, biofuels, and bioenergy via green and sustainable processes. From the very beginning, identifying and evaluating all potentially high value-added chemicals that could be removed from available renewable feedstocks requires robust, efficient, selective, reproducible, and benign analytical approaches. With this in mind, green and sustainable separation of natural products from agro-industrial waste is clearly attractive considering both socio-environmental and economic aspects. In this paper, the concepts of green and sustainable separation of natural products will be discussed, highlighting the main studies conducted on this topic over the last 10 years. The principal analytical techniques (such as solvent, microwave, ultrasound, and supercritical treatments), by-products (e.g., citrus, coffee, corn, and sugarcane waste) and target compounds (polyphenols, proteins, essential oils, etc.) will be presented, including the emerging green and sustainable separation approaches towards bioeconomy and circular economy contexts.

Related collections

Most cited references 199

Record: found
Abstract: found
Article: not found

Applications of ultrasound in food technology: Processing, preservation and extraction.

Farid Chemat, Zill-e-Huma, Muhammed Kamran Khan (2011)

Ultrasound is well known to have a significant effect on the rate of various processes in the food industry. Using ultrasound, full reproducible food processes can now be completed in seconds or minutes with high reproducibility, reducing the processing cost, simplifying manipulation and work-up, giving higher purity of the final product, eliminating post-treatment of waste water and consuming only a fraction of the time and energy normally needed for conventional processes. Several processes such as freezing, cutting, drying, tempering, bleaching, sterilization, and extraction have been applied efficiently in the food industry. The advantages of using ultrasound for food processing, includes: more effective mixing and micro-mixing, faster energy and mass transfer, reduced thermal and concentration gradients, reduced temperature, selective extraction, reduced equipment size, faster response to process extraction control, faster start-up, increased production, and elimination of process steps. Food processes performed under the action of ultrasound are believed to be affected in part by cavitation phenomena and mass transfer enhancement. This review presents a complete picture of current knowledge on application of ultrasound in food technology including processing, preservation and extraction. It provides the necessary theoretical background and some details about ultrasound the technology, the technique, and safety precautions. We will also discuss some of the factors which make the combination of food processing and ultrasound one of the most promising research areas in the field of modern food engineering. Copyright © 2010 Elsevier B.V. All rights reserved.

0 comments Cited 461 times – based on 0 reviews      Review now

Bookmark

Record: found
Abstract: found
Article: found

Is Open Access

Green Extraction of Natural Products: Concept and Principles

Farid Chemat, Maryline Vian, Giancarlo Cravotto (2012)

The design of green and sustainable extraction methods of natural products is currently a hot research topic in the multidisciplinary area of applied chemistry, biology and technology. Herein we aimed to introduce the six principles of green-extraction, describing a multifaceted strategy to apply this concept at research and industrial level. The mainstay of this working protocol are new and innovative technologies, process intensification, agro-solvents and energy saving. The concept, principles and examples of green extraction here discussed, offer an updated glimpse of the huge technological effort that is being made and the diverse applications that are being developed.

0 comments Cited 332 times – based on 0 reviews      Review now

Bookmark

Record: found
Abstract: not found
Article: not found

The food waste hierarchy as a framework for the management of food surplus and food waste

Zaini bin Ujang, Julia K. Steinberger, Rodrigo Lozano … (2014)

0 comments Cited 258 times – based on 0 reviews      Review now

Bookmark

All references

Author and article information

Contributors

Vânia G. Zuin:

ORCID: http://orcid.org/0000-0003-4452-4570

vaniaz@ufscar.br , vania.zuin@york.ac.uk

Journal

Journal ID (nlm-ta): Top Curr Chem (Cham)

Journal ID (iso-abbrev): Top Curr Chem (Cham)

Title: Topics in Current Chemistry (Cham)

Publisher: Springer International Publishing (Cham )

ISSN (Print): 2365-0869

ISSN (Electronic): 2364-8961

Publication date (Electronic): 17 January 2018

Publication date PMC-release: 17 January 2018

Publication date (Print): 2018

Volume: 376

Issue: 1

Electronic Location Identifier: 3

Affiliations

[1 ]ISNI 0000 0001 2163 588X, GRID grid.411247.5, Department of Chemistry, , Federal University of São Carlos, ; Rod. Washington Luís, km 235, São Carlos, 13565-905 Brazil

[2 ]ISNI 0000 0004 1936 9668, GRID grid.5685.e, Green Chemistry Centre of Excellence, University of York, ; North Yorkshire, YO10 5DD UK

Author information

Vânia G. Zuin http://orcid.org/0000-0003-4452-4570

Article

Publisher ID: 182

DOI: 10.1007/s41061-017-0182-z

PMC ID: 5772139

PubMed ID: 29344754

SO-VID: a3866450-401a-498b-bbd7-03caf32747a4

License:

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License ( http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

History

Date received : 30 August 2017

Date accepted : 26 December 2017

Funding

Funded by: FundRef http://dx.doi.org/10.13039/501100001807, Fundação de Amparo à Pesquisa do Estado de São Paulo;

Award ID: 13/12052-5

Award ID: 14/50827-1

Award Recipient : Vânia G. Zuin

Funded by: FundRef http://dx.doi.org/10.13039/501100002322, Coordenação de Aperfeiçoamento de Pessoal de Nível Superior;

Award ID: 2032/2014-07

Award Recipient : Vânia G. Zuin

Funded by: FundRef http://dx.doi.org/10.13039/501100000266, Engineering and Physical Sciences Research Council;

Award ID: EP/M028763/1

Custom metadata

Keywords: green and sustainable extraction,sustainable separation,green analytical techniques,biomass waste,biorefinery,bioeconomy and circular economy

Data availability:

Keywords: green and sustainable extraction, sustainable separation, green analytical techniques, biomass waste, biorefinery, bioeconomy and circular economy

Green and Sustainable Separation of Natural Products from Agro-Industrial Waste: Challenges, Potentialities, and Perspectives on Emerging Approaches

Read this article at

Abstract

Related collections

Journal of Green Building

Most cited references 199

Applications of ultrasound in food technology: Processing, preservation and extraction.

Green Extraction of Natural Products: Concept and Principles

The food waste hierarchy as a framework for the management of food surplus and food waste

Author and article information

Contributors

Journal

Affiliations

Author information

Article

History

Funding

Categories

Custom metadata

Comments

Comment on this article

Similar content 33

Cited by 51

Most referenced authors 2,311