Global research and market analysis on Crab |Foodresearchlab
Active Ingredients new product formulation – Recent Trends in Bioactive component extraction...
21
Active Ingredients new product formulation – Recent Trends in Bioactive component extraction process An Academic presentation by Dr. Nancy Agnes, Head, Technical Operations, FoodResearchLab Group: www.foodresearchlab.com Email: [email protected]
-
Upload
foodresearchlab -
Category
Food
-
view
3 -
download
0
description
Bioactive components are compounds extracted from plants that have pharmacological effects on human health. In a way, the extracts are nothing but nutraceuticals or elements from a natural plant source extracted to create a cure for an existing disease or as a preventive measure in terms of energy-enhancing, anti-aging, health-protective, general well-being properties and relaxing products.
The following strategies used to apply:
• Treatment
• Extraction
• Clean-up
• Evaporation
What are the conventional extraction techniques?
Food Research Lab can help you solve these problems related to the extraction of bioactive components from residual food sources, or from whole foods which can be used as foodstuffs, nutritional supplements, fermented foods which are able to retain original nutritional ingredients.
To know more: https://bit.ly/3giXGSO
Contact us:
Website: https://www.foodresearchlab.com/
Contact No: +91 9566299022
Email: [email protected]
Transcript of Active Ingredients new product formulation – Recent Trends in Bioactive component extraction...
Active Ingredients newproduct formulation – RecentTrends in Bioactivecomponent extractionprocess
An Academic presentation byDr. Nancy Agnes, Head, Technical Operations, FoodResearchLabGroup: www.foodresearchlab.comEmail: [email protected]
INTRODUCTION
CONVENTIONAL EXTRACTION
TECHNIQUES
GREEN TECHNIQUES
Today's Discussion
OUTLINE
IntroductionBioactive components are compounds extracted fromplants that have pharmacological effects on humanhealth.
In a way, the extracts are nothing but nutraceuticalsor elements from a natural plant source extracted tocreate a cure for an existing disease or as apreventive measure in terms of energy-enhancing,anti-aging, health-protective, general well-beingproperties and relaxing products.
These functional foods are usually required for thehuman’s healthy survival to treat or prevent disorderswith various bioactive functions (e.g.
hypocholesteremia, immunomodulators, antimicrobials, antioxidants) due to theincorporation of functional enzymes such as fibers, phytosterols, peptides,proteins, isoflavones, probiotics, and prebiotics.
For example, the grape used for winemaking has by-products like pomace, stems,and leaves.
The grape pomace has polyphenols and other small phenolic compoundsexhibiting high health beneficial properties, such as cardio-protective, neuro-protective, anti-inflammatory, anti-carcinogenic, and antimicrobial activities.
Other examples of fruit by-products are apple pomace, citrus peels, seeds andpulp and waste from carrot, potato and tomato.
Both traditional and contemporary techniques extract them. Examples ofbioactive compounds are carotenoids, flavonoids, carnitine, choline, coenzyme Q,dithiolthiones, phytosterols, phytoestrogens, glucosinolates, polyphenols, andtaurine.
Currently, it is estimated that more than 80% of food-active compounds and 30%of drugs are produced from bioactive natural compounds.
In general, bioactive compounds are extracted from the strategies which is shownbelow.
The basic flow chart ofthe extraction process isgiven below:
Soxhlet: As the name suggests, the Soxhlet apparatus uses a solvent that passesthrough a small sample.
This process is both time taking and consumes a lot of solvents.
Maceration: A small sample is ground to a fine powder, combined with thesolvent, and continuously stirred.
The extract is made more efficient by diffusion and the fact that the sample'ssurface is increased with maceration or grinding, thus making it easier to mix withthe solvent.
CONVENTIONALEXTRACTION TECHNIQUES
Hydrodistillation: Hydrodistillation undergoes three physicochemical processes,namely hydro diffusion, hydrolysis, and decomposition by heat.
This process takes 6 to 8 hrs. to complete and does not involve the use of organicsolvents. Distilled water is used to perform the process and is used to extract thevolatile fraction in foods.
The use of high temperatures during extraction can often lead to the degradationof these compounds.
This is one of the limitations of this technique.
Hydrodistillation is a complete process.
Both volatile organic compounds and non-volatile organic compounds can beextracted and physically separated in one step.
Azeotropic distillation is used to separate the volatile organic compounds fromthe matrix.
They are then condensed, collected, and separated in a Florentine flask.
The soluble non-volatile organic compounds are extracted in boiling water.
There is, of course, high levels of energy consumption and it is time-consuming.
There is always a risk involved about the toxicity of the solvents used to extractthe bioactive compounds and the chances of presence of the same in the extractsalong with low yield when the conventional methods are used.
In such a case, the modern process comes handy. It works towards preservingnature.
Modern techniques or green techniques are also known as cold extractiontechniques.
It promotes the idea of reducing the waiting time and use of resources to get thedesired results with maximum efficiency.
The benefits of green technologies over the conventional methods are as follows:
faster extraction rate
more effective energy use
increased mass and heattransfer
reduced equipment size
and reduction in the numberof processing steps.
Figure 3. Advanced and emerging extraction techniques used in food analysis. Legend: HVED—highvoltage electric discharge; MAE—microwave-assisted extraction; PEF—pulsed electric fields; PHWE—pressurized hot water extraction; PLE—pressurized liquid extraction; UAE—ultrasound-assisted extraction;SbCE—Subcritical extraction; SFE—supercritical fluid extraction; µETs—microextraction techniques.
Microwave-Assisted Extraction (MAE): MAE is based on the principle of dielectricheating.
That is the process in which microwave electromagnetic radiation heats a dielectricmaterial by molecular dipole rotation of the polar components present in the matrix.
GREEN TECHNIQUES
Ultrasound-Assisted Extraction (UAE): Ultrasound with the frequency of 20kHz to100MHz is passed through the sample resulting in compression and expansioncycles creating cavities.
These cavities collide with each other resulting in an inter-particle collision, inter-particle diffusion, and enhanced diffusion of the extractable compounds into thesolvent.
Supercritical Fluid Extraction (SFE): This process uses supercritical CO2. It allowsselective extraction of phenolic compounds that are soluble in supercritical CO2.
In comparison to the conventional techniques, there are the advantages of easyrecovery, selectivity, compounds stability, time, and an overall total energy saving.
The Physico-chemical parameters of sCO2. are temperature, pressure, and amountof co-solvent and the biomass nature and processing before extraction(lyophilization, micronization, etc.) deeply affect the final extraction yields andcomposition
Deep Eutectic Solvent (DES) Extraction: The phenolic compounds from agri-foodwastes are extracted using DES.
DES preparation is done by mixing, at a suitable temperature, a hydrogen bondacceptor (HBA) and a hydrogen bond donor (HBD).
Compared to common organic solvents, DES offers many advantages such as lowprice, easy preparation, and easy availability.
Moreover, most of them are biodegradable with very low toxicity.
Other microencapsulation techniques such as coacervation, liposome entrapment,extrusion, spray cooling, freeze-drying, spray drying, co-crystallization, emulsion alsobeen used in the food industry as a promise for functional bioactive compounds.
Food Research Lab can help you solve these problems related to the extraction ofbioactive components from residual food sources, or from whole foods which can beused as foodstuffs, nutritional supplements, fermented foods which are able toretain original nutritional ingredients.
FRL is for food and nutraceutical manufacturers as well as those companies involvedin NPD and developing spec without manufacturing.
FRL gives you the ability to improve all phases and aspects of new productdevelopment, such as original specification, ideation, shelf-life, packaging.
