Abstract
A broad vision of the pressurized hot water extraction (PHWE) process as a green technique is given in this chapter. Fundamentals of water at high temperature, equipment requirements, and selected applications from the last 3 years (2016–18) of PHWE to obtain valuable compounds from natural products, foods, and food by-products are included. In addition, the use of pressurized hot water to achieve reactions, such as hydrolysis during the extraction, as well as different aspects related with the food quality and safety using this extraction technique, is discussed. Finally, some basic ideas about different methodologies that can be employed to evaluate the greenness of an extraction process and an outline of future trends in PHWE are also provided.
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