Review article

Ultrasound assisted extraction of bioactive compounds

Helena Drmić ; University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, Croatia
Anet Režek Jambrak orcid.org/0000-0001-7676-6465 ; University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, Croatia

Abstract

Many novel and innovative techniques are nowadays researched and explored in order to replace or improve classical, thermal processing technologies. One of newer technique is technique of minimal food processing, under what we assume ultrasound processing. Ultrasound technology can be very useful for minimal food processing because transmission of acoustic energy through product is fast and complete, which allows reduction in total processing time, and therefore lower energy consumption. Industrial processing is growing more and more waste products, and in desire of preservation of global recourses and energy efficiency, several ways of active compounds extraction techniques are now explored. The goal is to implement novel extraction techniques in food and pharmaceutical industry as well in medicine. Ultrasound assisted extraction of bioactive compounds offers increase in yield, and reduction or total avoiding of solvent usage. Increase in temperature of treatment is controlled and restricted, thereby preserving extracted bioactive compounds. In this paper, several methods of ultrasound assisted extraction of bioactive compounds from plant materials are shown. Ultrasound can improve classic mechanisms of extraction, and thereby offer novel possibilities of commercial extraction of desired compounds. Application of sonochemistry (ultrasound chemistry) is providing better yield in desired compounds and reduction in treatment time.

Keywords

ultrasound; sonochemistry; extraction; bioactive compounds

Hrčak ID:

65474

URI

https://hrcak.srce.hr/65474

Publication date:

28.12.2010.

Article data in other languages: croatian

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