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Active Ingredients new product formulation – Recent Trends in Bioactive component extraction process Foodresearchlab ppt

Bioactive components are compounds extracted from plants that have pharmacological effects on human health. The following strategies used to apply:<br>u2022tTreatment<br>u2022tExtraction<br>u2022tClean-up<br>u2022tEvaporation.<br>What are the conventional extraction techniques?<br>Food Research Lab can help you solve the problems related tthe extraction of bioactive components residual food sources, or from whole foods which can be used as foodstuffs, nutritional supplements, fermented foods which able to retain original nutritional ingredients.<br>To know more: https://bit.ly/3giXGSO<br>Contact us: https://www.foodresearchlab.com<br><br>

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Active Ingredients new product formulation – Recent Trends in Bioactive component extraction process Foodresearchlab ppt

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  1. Active Ingredients new productformulation–Recent Trends in Bioactive component extraction process AnAcademicpresentationby Dr.NancyAgnes,Head,TechnicalOperations,FoodResearchLab Group: www.foodresearchlab.com Email:info@foodresearchlab.com

  2. Today'sDiscussion OUTLINE INTRODUCTION CONVENTIONAL EXTRACTION TECHNIQUES GREENTECHNIQUES

  3. Bioactivecomponentsarecompoundsextractedfrom plants that have pharmacological effects on human health. Introduction Inaway,theextractsarenothingbutnutraceuticals orelementsfromanaturalplantsourceextractedto createacureforanexistingdiseaseorasa preventivemeasureintermsofenergy-enhancing, anti-aging,health-protective,generalwell-being propertiesandrelaxingproducts. These functional foods are usually required for the human’shealthysurvivaltotreatorpreventdisorders withvariousbioactivefunctions(e.g.

  4. hypocholesteremia,immunomodulators,antimicrobials,antioxidants)duetothe incorporationoffunctionalenzymessuchasfibers,phytosterols,peptides, proteins,isoflavones,probiotics,andprebiotics. Forexample,thegrapeusedforwinemakinghasby-productslikepomace,stems, andleaves. Thegrapepomacehaspolyphenolsandothersmallphenoliccompounds exhibitinghighhealthbeneficialproperties,suchascardio-protective,neuro- protective,anti-inflammatory,anti-carcinogenic,andantimicrobialactivities. Otherexamplesoffruitby-productsareapplepomace,citruspeels,seedsand pulpandwastefromcarrot,potatoandtomato.

  5. Bothtraditionalandcontemporarytechniquesextractthem.ExamplesofBothtraditionalandcontemporarytechniquesextractthem.Examplesof bioactivecompoundsarecarotenoids,flavonoids,carnitine,choline,coenzymeQ, dithiolthiones, phytosterols, phytoestrogens, glucosinolates, polyphenols, and taurine. Currently,itisestimatedthatmorethan80%offood-activecompoundsand30% ofdrugsareproducedfrombioactivenaturalcompounds. Ingeneral,bioactivecompoundsareextractedfromthestrategieswhichisshown below.

  6. The basic flow chart of theextractionprocessis givenbelow:

  7. CONVENTIONAL EXTRACTIONTECHNIQUES Soxhlet:Asthenamesuggests,theSoxhletapparatususesasolventthatpasses throughasmallsample. Thisprocessisbothtimetakingandconsumesalotofsolvents. Maceration:Asmallsampleisgroundtoafinepowder,combinedwiththe solvent,andcontinuouslystirred. The extract is made more efficient by diffusion and the fact that the sample's surfaceisincreasedwithmacerationorgrinding,thusmakingiteasiertomixwith thesolvent.

  8. Hydrodistillation:Hydrodistillationundergoesthreephysicochemicalprocesses, namelyhydrodiffusion,hydrolysis,anddecompositionbyheat. Thisprocesstakes6to8hrs.tocompleteanddoesnotinvolvetheuseoforganic solvents.Distilledwaterisusedtoperformtheprocessandisusedtoextractthe volatilefractioninfoods. Theuseofhightemperaturesduringextractioncanoftenleadtothedegradation ofthesecompounds. Thisisoneofthelimitationsofthistechnique. Hydrodistillationisacompleteprocess.

  9. Bothvolatileorganiccompoundsandnon-volatileorganiccompoundscanbe extractedandphysicallyseparatedinonestep. Azeotropicdistillationisusedtoseparatethevolatileorganiccompoundsfrom thematrix. Theyarethencondensed,collected,andseparatedinaFlorentineflask. Thesolublenon-volatileorganiccompoundsareextractedinboilingwater. Thereis,ofcourse,highlevelsofenergyconsumptionanditistime-consuming.

  10. There is always a risk involved about the toxicity of the solvents used to extract thebioactivecompoundsandthechancesofpresenceofthesameintheextracts alongwithlowyieldwhentheconventionalmethodsareused. Insuchacase,themodernprocesscomeshandy.Itworkstowardspreserving nature. Moderntechniquesorgreentechniquesarealsoknownascoldextraction techniques. Itpromotestheideaofreducingthewaitingtimeanduseofresourcestogetthe desiredresultswithmaximumefficiency. Thebenefitsofgreentechnologiesovertheconventionalmethodsareasfollows:

  11. fasterextractionrate moreeffectiveenergyuse increasedmassandheat transfer reducedequipmentsize andreductioninthenumber ofprocessingsteps. Figure 3. Advanced and emerging extraction techniques used in food analysis. Legend: HVED—high voltage electric discharge; MAE—microwave-assisted extraction; PEF—pulsed electric fields; PHWE— pressurizedhotwaterextraction;PLE—pressurizedliquidextraction;UAE—ultrasound-assistedextraction; SbCE—Subcriticalextraction;SFE—supercriticalfluidextraction;µETs—microextractiontechniques.

  12. GREENTECHNIQUES Microwave-AssistedExtraction(MAE):MAEisbasedontheprincipleofdielectric heating. That is the process in which microwave electromagnetic radiation heats a dielectric materialbymoleculardipolerotationofthepolarcomponentspresentinthematrix.

  13. Ultrasound-AssistedExtraction(UAE):Ultrasoundwiththefrequencyof20kHzto 100MHz is passed through the sample resulting in compression and expansion cyclescreatingcavities. Thesecavitiescollidewitheachotherresultinginaninter-particlecollision,inter- particlediffusion,andenhanceddiffusionoftheextractablecompoundsintothe solvent.

  14. Supercritical Fluid Extraction (SFE): This process uses supercritical CO2. It allows selectiveextractionofphenoliccompoundsthataresolubleinsupercriticalCO2. Incomparisontotheconventionaltechniques,therearetheadvantagesofeasy recovery,selectivity,compoundsstability,time,andanoveralltotalenergysaving. ThePhysico-chemicalparametersofsCO2.aretemperature,pressure,andamount ofco-solventandthebiomassnatureandprocessingbeforeextraction (lyophilization,micronization,etc.)deeplyaffectthefinalextractionyieldsand composition

  15. DeepEutecticSolvent(DES)Extraction:Thephenoliccompoundsfromagri-food wastesareextractedusingDES. DESpreparationisdonebymixing,atasuitabletemperature,ahydrogenbond acceptor(HBA)andahydrogenbonddonor(HBD). Comparedtocommonorganicsolvents,DESoffersmanyadvantagessuchaslow price,easypreparation,andeasyavailability. Moreover,mostofthemarebiodegradablewithverylowtoxicity.

  16. Othermicroencapsulationtechniquessuchascoacervation,liposomeentrapment,Othermicroencapsulationtechniquessuchascoacervation,liposomeentrapment, extrusion,spraycooling,freeze-drying,spraydrying,co-crystallization,emulsionalso beenusedinthefoodindustryasapromiseforfunctionalbioactivecompounds. FoodResearchLabcanhelpyousolvetheseproblemsrelatedtotheextractionof bioactivecomponentsfromresidualfoodsources,orfromwholefoodswhichcanbe usedasfoodstuffs,nutritionalsupplements,fermentedfoodswhichareableto retainoriginalnutritionalingredients. FRLisforfoodandnutraceuticalmanufacturersaswellasthosecompaniesinvolved inNPDanddevelopingspecwithoutmanufacturing. FRLgivesyoutheabilitytoimproveallphasesandaspectsofnewproduct development,suchasoriginalspecification,ideation,shelf-life,packaging.

  17. CONTACTUS UNITEDKINGDOM +44-7424810299 INDIA +919566299022 EMAIL info@foodresearchlab.com

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