Sonication, a Potential Technique for Extraction of Phytoconstituents: A Systematic Review
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 t...
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doaj-53339313ed034fd4ac02ce7305b435452021-08-26T14:16:22ZengMDPI AGProcesses2227-97172021-08-0191406140610.3390/pr9081406Sonication, a Potential Technique for Extraction of Phytoconstituents: A Systematic ReviewMuhammad Modassar A. N. Ranjha0Shafeeqa Irfan1José M. Lorenzo2Bakhtawar Shafique3Rabia Kanwal4Mirian Pateiro5Rai Naveed Arshad6Lufeng Wang7Gulzar Ahmad Nayik8Ume Roobab9Rana Muhammad Aadil10Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, PakistanInstitute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, PakistanCentro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, SpainInstitute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, PakistanInstitute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, PakistanCentro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, SpainInstitute of High Voltage and High Current, School of Electrical Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor, MalaysiaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaDepartment of Food Science and Technology, Government Degree College Shopian, Srinagar 192303, IndiaDepartment of Food Science and Engineering, South China University of Technology, Guangzhou 510641, ChinaNational Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad 38000, PakistanTraditional 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.https://www.mdpi.com/2227-9717/9/8/1406sonicationultrasoundextractionbioactive compoundsoilspectin |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Muhammad Modassar A. N. Ranjha Shafeeqa Irfan José M. Lorenzo Bakhtawar Shafique Rabia Kanwal Mirian Pateiro Rai Naveed Arshad Lufeng Wang Gulzar Ahmad Nayik Ume Roobab Rana Muhammad Aadil |
spellingShingle |
Muhammad Modassar A. N. Ranjha Shafeeqa Irfan José M. Lorenzo Bakhtawar Shafique Rabia Kanwal Mirian Pateiro Rai Naveed Arshad Lufeng Wang Gulzar Ahmad Nayik Ume Roobab Rana Muhammad Aadil Sonication, a Potential Technique for Extraction of Phytoconstituents: A Systematic Review Processes sonication ultrasound extraction bioactive compounds oils pectin |
author_facet |
Muhammad Modassar A. N. Ranjha Shafeeqa Irfan José M. Lorenzo Bakhtawar Shafique Rabia Kanwal Mirian Pateiro Rai Naveed Arshad Lufeng Wang Gulzar Ahmad Nayik Ume Roobab Rana Muhammad Aadil |
author_sort |
Muhammad Modassar A. N. Ranjha |
title |
Sonication, a Potential Technique for Extraction of Phytoconstituents: A Systematic Review |
title_short |
Sonication, a Potential Technique for Extraction of Phytoconstituents: A Systematic Review |
title_full |
Sonication, a Potential Technique for Extraction of Phytoconstituents: A Systematic Review |
title_fullStr |
Sonication, a Potential Technique for Extraction of Phytoconstituents: A Systematic Review |
title_full_unstemmed |
Sonication, a Potential Technique for Extraction of Phytoconstituents: A Systematic Review |
title_sort |
sonication, a potential technique for extraction of phytoconstituents: a systematic review |
publisher |
MDPI AG |
series |
Processes |
issn |
2227-9717 |
publishDate |
2021-08-01 |
description |
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. |
topic |
sonication ultrasound extraction bioactive compounds oils pectin |
url |
https://www.mdpi.com/2227-9717/9/8/1406 |
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