Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 53, Issue 8, Pages 837-852Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2011.561380
Keywords
High-pressure processing; ultrahigh pressure extraction; bioactive components; plant materials
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Funding
- Research Fund for the Doctoral Program of Higher Education of China [20100181120076]
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High-pressure processing is a food processing technique that has shown great potentials in the food industry. Recently, it was developed to extract bioactive ingredients from plant materials, known as ultrahigh pressure extraction (UPE), taking advantages of time saving, higher extraction yields, fewer impurities in the extraction solution, minimal heat and can avoid thermal degradation on the activity and structure of bioactive components, and so on. This review provides an overview of the developments in the UPE of bioactive ingredients from plant material. Apart from a brief presentation of the theories of UPE and extraction equipment systems, the principal parameters that influence the extraction efficiency to be optimized in the UPE (e.g., solvent, pressure, temperature, extraction time, and the number of cycle) were discussed in detail, and finally the more recent applications of UPE for the extraction of active compounds from plant materials were summarized.
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