Abstract
Traditional extraction techniques have lost their optimum performance because of rising consumer demand and novel technologies. In this regard, several techniques were developed by humans for the extraction of plant materials from various indigenous sources, which are no longer in use. Many of the techniques are not efficient enough to extract maximum plant material. By this time, evolution in extraction has led to development of various techniques including microfiltration, pulsed electric fields, high pressure, microwave assistance, enzyme assistance, supercritical fluid, subcritical fluid and ultrasonication. These innovations in food processing/extraction are known as “Green Food Processing”. These technologies were basically developed by focusing on three universal parameters: simplicity, energy efficiency and economy. These green technologies are practical in a number of different food sectors, mostly for preservation, inhibition of microorganisms, inactivation of enzymes and extraction of plant material. Like the others, ultrasonication could also be used for the said purposes. The primary objective of this review is to confine the potential use of ultrasonication for extraction of oils, pectin and phytochemicals by reviewing the literature systematically.
Highlights
Innovation and technological study, along with diffusion of technologies, are the main drivers in the face of potential challenges
All the articles were separated with their respective nature of bioactive compounds (22), oils (16), pectin (18), proteins (9) and combined with other technologies (6)
The history of technological advancements and the invention of ultrasound had its origins in sound experiments, with Sir Isaac Newton introducing his theory of sound waves in 1687 [16]
Summary
Innovation and technological study, along with diffusion of technologies, are the main drivers in the face of potential challenges. Emerging technologies seem to be the perfect solution to the above-mentioned characteristics Such systems, including the use of high pressure, electrical pulses, microfiltration and ultrasonics, are designed for economy, flexibility and energy efficiency. You cannot find a production line in food, pharmaceutical, cosmetic, nutraceutical or bioenergy industries that do not use extraction processes such as maceration, extraction with solvents, steam or hydro-distillation, cold pressing or squeezing, among others. With these energy prices and the push to minimize greenhouse gas emissions, food and plant-based chemical industries are challenged to develop new solutions to minimize energy usage. All the articles were separated with their respective nature of bioactive compounds (22), oils (16), pectin (18), proteins (9) and combined with other technologies (6)
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