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Croatian journal of food science and technology, Vol. 3 No. 1, 2011.

Review article

Microwave extraction of bioactive compounds

Monika Blekić ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
Anet Režek Jambrak orcid id orcid.org/0000-0001-7676-6465 ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
F. Chemat ; University of Avignon, UMR A 408 INRA, 33 Rue Louis Pasteur, 84029 Avignon, France

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Abstract

Microwave extraction presents novel extraction and treatment method for food processing. In paper, several examples of microwave extraction of bioactive compounds are presented. Also, novel innovative equipment for microwave extraction and hydrodiffusion with gravitation is presented. Advantage of using novel equipment for microwave extraction is shown, and it include, shorter treatment time, less usage or without any solvent use. Novel method is compared to standard extraction methods. Some positive and negative aspects of microwave heating can be observed, and also its influence on development of oxidation in sunflower oil subjected to microwave heating. Also, use of microwaves for the extraction of essential oils is shown. One can also see the advantages of solvent-free microwave extraction of essential oil from aromatic herbs in comparison with the standard extraction, and determination of antioxidant components in rice bran oil extracted by microwave-assisted method. Comparison of microwave and ultrasound extraction, as well as positive and negative aspects of the combination of microwaves and ultrasound is described.

Keywords

microwaves; extraction; ultrasound; bioactive compounds

Hrčak ID:

70918

URI

https://hrcak.srce.hr/70918

Publication date:

15.7.2011.

Article data in other languages: croatian

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