Abstract
Some functional foods contain biologically active compounds (BAC) that can be derived from various biological sources (fruits, vegetables, medicinal plants, wastes, and by-products). Global food markets demand foods from plant materials that are “safe”, “fresh”, “natural”, and with “nutritional value” while processed in sustainable ways. Functional foods commonly incorporate some plant extract(s) rich with BACs produced by conventional extraction. This approach implies negative thermal influences on extraction yield and quality with a large expenditure of organic solvents and energy. On the other hand, sustainable extractions, such as microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), high-pressure assisted extraction (HPAE), high voltage electric discharges assisted extraction (HVED), pulsed electric fields assisted extraction (PEF), supercritical fluids extraction (SFE), and others are aligned with the “green” concepts and able to provide raw materials on industrial scale with optimal expenditure of energy and chemicals. This review provides an overview of relevant innovative food processing and extraction technologies applied to various plant matrices as raw materials for functional foods production.
Highlights
Functional foods are considered as food product identical in all aspects to conventional foods except that it contains some biologically active compound (BAC) as an added ingredient [1].Even though designing a new food product is generally an expensive venture [2], functional foods can be developed practically from various raw materials by means of the process of enrichment, fortification or other alteration of nutritive components [3]
The ultrasound-assisted extraction (UAE) improved yields of total polyphenols and proteins as compared to controls, but overall results of extraction were less emphasized as compared to high voltage electric discharges assisted extraction (HVED) and pulsed electric fields assisted extraction (PEF)
Similar to other biologically active compounds (BAC) from plants, organosulfur compounds (OSC) found in Allium sp. are thermally degradable compounds and regardless of the sterilization, pasteurization, drying, or cooking they tend to be lost with processing [16]
Summary
Functional foods are considered as food product identical in all aspects to conventional foods except that it contains some biologically active compound (BAC) as an added ingredient [1]. Even though designing a new food product is generally an expensive venture [2], functional foods can be developed practically from various raw materials by means of the process of enrichment, fortification or other alteration of nutritive components [3]. Value” while while produced produced and and processed processed with withsustainable sustainablemethods methods[4] Such raw rawmaterials materialsinclude includeminimally minimally processed fresh fruits [5,6,7,8,9,10,11,12,13,14], vegetables [15,16], medicinal. The main mainobjective objectiveofofthis thisreview reviewisistotoaddress addressthe the topics relevant to novel food processing and extraction technologies applied to various plant matrices as raw novel food processing and extraction technologies applied to various plant matrices as raw materials materials for functional foods production
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