Application of Green Extraction Techniques for Natural Additives Production
During the last decades, consumers have increased the demand for healthier natural foods with lower presence of chemical additives. One reason of this choice is the controversy about chemical additives possible adverse effects. To fulfill market needs, different techniques have been developed to ext...
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| Autores principales: | , , , , , , , , , |
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| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
| Publicado: |
IntechOpen
2021
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| Materias: | |
| Acceso en línea: | https://www.intechopen.com/chapters/78721 |
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| _version_ | 1879164737712816128 |
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| author | Carreira-Casais, Anxo Lourenço-Lopes, Catarina Otero, Paz Rodriguez, María Carpena Pereira, Antia Gonzalez Echave, Javier Soria-Lopez, Anton Chamorro, Franklin Prieto, Miguel A. Simal-Gandara, Jesus |
| author_browse | Carreira-Casais, Anxo Chamorro, Franklin Echave, Javier Lourenço-Lopes, Catarina Otero, Paz Pereira, Antia Gonzalez Prieto, Miguel A. Rodriguez, María Carpena Simal-Gandara, Jesus Soria-Lopez, Anton |
| author_facet | Carreira-Casais, Anxo Lourenço-Lopes, Catarina Otero, Paz Rodriguez, María Carpena Pereira, Antia Gonzalez Echave, Javier Soria-Lopez, Anton Chamorro, Franklin Prieto, Miguel A. Simal-Gandara, Jesus |
| author_sort | Carreira-Casais, Anxo |
| building | IntechOpen |
| collection | Acceso abierto |
| description | During the last decades, consumers have increased the demand for healthier natural foods with lower presence of chemical additives. One reason of this choice is the controversy about chemical additives possible adverse effects. To fulfill market needs, different techniques have been developed to extract compounds from various raw materials to produce natural additives with different properties (preservatives, emulsifiers, or colorants) and bioactivities. In addition, the growing concern about the effects of climate change has led the development of more sustainable techniques to carry out the extraction. The use of new alternative nonconventional, emerging, or green extraction methodologies has gained considerable attention during the last decade. These novel techniques have been applied to minimize any negative changes in the nutritional, physicochemical or sensory properties of the natural source, while at the same time reducing the environmental impact of the process and gaining competitiveness of the world market. For this purpose, new green extraction methods have been proposed and optimized for the reduction of the consumption of raw materials, solvents, and energy. In this chapter, a revision of different types of green extraction techniques is compiled together with the main factor that can affect extraction-process feasibility and the main challenges and future trends for their development. |
| doi_str_mv | 10.5772/intechopen.100320 |
| first_indexed | 2026-10-15T21:39:05Z |
| format | Book Chapter |
| fullrecord | <oai_dc:dc xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><identifier>intech-78721</identifier><datestamp>2021-11-22</datestamp>
<dc:title>Application of Green Extraction Techniques for Natural Additives Production</dc:title>
<dc:creator>Anxo Carreira-Casais</dc:creator>
<dc:creator>Catarina Lourenço-Lopes</dc:creator>
<dc:creator>Paz Otero</dc:creator>
<dc:creator>María Carpena Rodriguez</dc:creator>
<dc:creator>Antia Gonzalez Pereira</dc:creator>
<dc:creator>Javier Echave</dc:creator>
<dc:creator>Anton Soria-Lopez</dc:creator>
<dc:creator>Franklin Chamorro</dc:creator>
<dc:creator>Miguel A. Prieto</dc:creator>
<dc:creator>Jesus Simal-Gandara</dc:creator>
<dc:subject>Life Sciences</dc:subject>
<dc:description>During the last decades, consumers have increased the demand for healthier natural foods with lower presence of chemical additives. One reason of this choice is the controversy about chemical additives possible adverse effects. To fulfill market needs, different techniques have been developed to extract compounds from various raw materials to produce natural additives with different properties (preservatives, emulsifiers, or colorants) and bioactivities. In addition, the growing concern about the effects of climate change has led the development of more sustainable techniques to carry out the extraction. The use of new alternative nonconventional, emerging, or green extraction methodologies has gained considerable attention during the last decade. These novel techniques have been applied to minimize any negative changes in the nutritional, physicochemical or sensory properties of the natural source, while at the same time reducing the environmental impact of the process and gaining competitiveness of the world market. For this purpose, new green extraction methods have been proposed and optimized for the reduction of the consumption of raw materials, solvents, and energy. In this chapter, a revision of different types of green extraction techniques is compiled together with the main factor that can affect extraction-process feasibility and the main challenges and future trends for their development.</dc:description>
<dc:publisher>IntechOpen</dc:publisher>
<dc:date>2021-11-22</dc:date>
<dc:type>Chapter, Part Of Book</dc:type>
<dc:identifier>https://www.intechopen.com/chapters/78721</dc:identifier>
<dc:identifier>doi:10.5772/intechopen.100320</dc:identifier>
<dc:language>en</dc:language>
<dc:relation>ISBN:978-1-83968-959-8</dc:relation>
<dc:rights>https://creativecommons.org/licenses/by/3.0/</dc:rights>
<dc:source>https://www.intechopen.com/books/10362 ; Natural Food Additives</dc:source>
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| id | intech-78721 |
| institution | IntechOpen |
| isbn | 978-1-83968-959-8 |
| language | English |
| last_indexed | 2026-10-15T21:39:05Z |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | IntechOpen |
| publisherStr | IntechOpen |
| record_format | oai_dc |
| spelling | intech-787212021-11-22 Application of Green Extraction Techniques for Natural Additives Production Anxo Carreira-Casais Catarina Lourenço-Lopes Paz Otero María Carpena Rodriguez Antia Gonzalez Pereira Javier Echave Anton Soria-Lopez Franklin Chamorro Miguel A. Prieto Jesus Simal-Gandara Life Sciences During the last decades, consumers have increased the demand for healthier natural foods with lower presence of chemical additives. One reason of this choice is the controversy about chemical additives possible adverse effects. To fulfill market needs, different techniques have been developed to extract compounds from various raw materials to produce natural additives with different properties (preservatives, emulsifiers, or colorants) and bioactivities. In addition, the growing concern about the effects of climate change has led the development of more sustainable techniques to carry out the extraction. The use of new alternative nonconventional, emerging, or green extraction methodologies has gained considerable attention during the last decade. These novel techniques have been applied to minimize any negative changes in the nutritional, physicochemical or sensory properties of the natural source, while at the same time reducing the environmental impact of the process and gaining competitiveness of the world market. For this purpose, new green extraction methods have been proposed and optimized for the reduction of the consumption of raw materials, solvents, and energy. In this chapter, a revision of different types of green extraction techniques is compiled together with the main factor that can affect extraction-process feasibility and the main challenges and future trends for their development. IntechOpen 2021-11-22 Chapter, Part Of Book https://www.intechopen.com/chapters/78721 doi:10.5772/intechopen.100320 en ISBN:978-1-83968-959-8 https://creativecommons.org/licenses/by/3.0/ https://www.intechopen.com/books/10362 ; Natural Food Additives |
| spellingShingle | Life Sciences Carreira-Casais, Anxo Lourenço-Lopes, Catarina Otero, Paz Rodriguez, María Carpena Pereira, Antia Gonzalez Echave, Javier Soria-Lopez, Anton Chamorro, Franklin Prieto, Miguel A. Simal-Gandara, Jesus Application of Green Extraction Techniques for Natural Additives Production |
| title | Application of Green Extraction Techniques for Natural Additives Production |
| title_full | Application of Green Extraction Techniques for Natural Additives Production |
| title_fullStr | Application of Green Extraction Techniques for Natural Additives Production |
| title_full_unstemmed | Application of Green Extraction Techniques for Natural Additives Production |
| title_short | Application of Green Extraction Techniques for Natural Additives Production |
| title_sort | application of green extraction techniques for natural additives production |
| topic | Life Sciences |
| url | https://www.intechopen.com/chapters/78721 |
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