Food processing methods techniques and trends

FOOD PROCESSING METHODS TECHNIQUES AND TRENDS PROFESSIONAL

Lipids, aromas, colours, and antioxidants are obtained by solvent extraction using petroleum solvent. These processes are time, energy, solvent and water consuming. The physical methods used are alembic distillation (steam, steam/water and water), expression (also known as cold pressing for citrus peel oils), or dry distillation of natural materials. Essential oils are defined as products obtained from raw plant materials which must be isolated by physical means only.

FOOD PROCESSING METHODS TECHNIQUES AND TRENDS PROFESSIONAL

Extraction of natural products was considered вЂњcleanвЂќ when compared with the heavy chemical industries, but researchers and professional specialists know that its environmental impact is far greater than it first appeared. Nowadays, we cannot find a production process in the perfume, cosmetic, pharmaceutical, food, bio-fuel, materials, or fine chemical industries, which does not use extraction processes. 1 Innovative alembics by Macquer (1756) 2 and French (1651). The rare treatises saved show that her extraction technique was advanced with the use of solar energy ( Fig. She was recognized as the chemist of Alexandria in 100 BC. The most famous chemist remains Maria, known as вЂњMaria the JewessвЂќ, who gave her name to the famous вЂњbain-marieвЂќ (Mary's bath). 1 In all Mediterranean countries, the tradition of preparing these extracts is still passed down from mother to daughter, keeping secrets of bewitching perfumes or ancestral remedies. The pot vase resembled a вЂњtajineвЂќ for cooking, but its form was examined by scientists and they definitively agreed that it was not only used as a Soxhlet apparatus for the preparation and extraction of perfumes but also for medicinal and religious preparations. Archaeological excavations in Iraq found specific pots from about 3500 BC. This official history completely overshadows the role of women in the discovery of extraction techniques.

Ethanol revolutionized medicine, cooking and extraction to obtain ingredients used as colours, antioxidants and flavours. It was Geber (721вЂ“815) who transformed вЂњambixвЂќ to вЂњal-ambixвЂќ, but the name of the вЂњAlembicвЂќ process remained undeniably associated with Avicenna (930вЂ“1037) who invented the cooling system and distilled ethanol for the first time, whose name is taken from arabic вЂњal-koholвЂќ. Later, Islamic civilization gave great importance to the art of distillation and extraction. Greek and Roman civilizations also brought great discoveries in this field, and they set up the basis of distillation as the discovery of the вЂњambixвЂќ used both for extraction and distillation. Specific sesquiterpenes present in incense extracts, widely used for religious rituals, have been discovered in mummy bandages. It seems that Pharaonic civilisation, whose history goes back more than 4000 years, was the first to practice solidвЂ“liquid extraction and to take advantage of the plant kingdom to obtain colours, aromas, and materials. Introduction Extraction of food and natural products dates back to ancient civilizations as an important source of ingredients for nutritional, aesthetic and spiritual applications. We will pay special attention to the strategies and present them as success stories for research and education and at the industrial scale.

This review will provide the necessary theoretical background and some details about green extraction techniques, their mechanisms, some applications, and environmental impacts. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, sub- and super-critical fluid processing, extrusion, mechanochemistry, high pressure, and ohmic, UV and IR heating) use or produce less solvent, energy, and hazards. This review presents innovative extraction techniques and their role in promoting sustainable ingredients for the food, cosmetic and pharmaceutical industries.

4, Parque TecnolГіgico de Galicia, San Cibrao das ViГ±as, Ourense, Spain d Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de ValГЁncia, Avda.Vicent AndrГ©s EstellГ©s, s/n, 46100 Burjassot, ValГЁncia, Spain e Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, Via P. E-mail: b University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, Croatia c Centro TecnolГіgico de la Carne de Galicia, rГєa Galicia No. Green Chem., 2020, 22, 2325-2353 A review of sustainable and intensified techniques for extraction of food and natural productsД® a Avignon University, INRAE, UMR 408, GREEN Extraction Team, F-84000 Avignon, France.

Food processing methods techniques and trends