Green Extraction of Natural Products

Theory and Practice

Author: Farid Chemat,Jochen Strube

Publisher: John Wiley & Sons

ISBN: 3527676813

Category: Science

Page: 384

View: 434

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Extraction processes are essential steps in numerous industrial applications from perfume over pharmaceutical to fine chemical industry. Nowadays, there are three key aspects in industrial extraction processes: economy and quality, as well as environmental considerations. This book presents a complete picture of current knowledge on green extraction in terms of innovative processes, original methods, alternative solvents and safe products, and provides the necessary theoretical background as well as industrial application examples and environmental impacts. Each chapter is written by experts in the field and the strong focus on green chemistry throughout the book makes this book a unique reference source. This book is intended to be a first step towards a future cooperation in a new extraction of natural products, built to improve both fundamental and green parameters of the techniques and to increase the amount of extracts obtained from renewable resources with a minimum consumption of energy and solvents, and the maximum safety for operators and the environment.

Alternative Solvents for Natural Products Extraction

Author: Farid Chemat,Maryline Abert Vian

Publisher: Springer

ISBN: 3662436280

Category: Science

Page: 315

View: 8048

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This book presents a complete picture of the current state-of-the-art in alternative and green solvents used for laboratory and industrial natural product extraction in terms of the latest innovations, original methods and safe products. It provides the necessary theoretical background and details on extraction, techniques, mechanisms, protocols, industrial applications, safety precautions and environmental impacts. This book is aimed at professionals from industry, academicians engaged in extraction engineering or natural product chemistry research, and graduate level students. The individual chapters complement one another, were written by respected international researchers and recognized professionals from the industry, and address the latest efforts in the field. It is also the first sourcebook to focus on the rapid developments in this field.

Essential Oils as Reagents in Green Chemistry

Author: Ying Li,Anne-Sylvie Fabiano-Tixier,Farid Chemat

Publisher: Springer

ISBN: 3319084496

Category: Science

Page: 71

View: 7445

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This brief provides a valuable reference for the contribution of essential oils in the green chemistry, mainly in terms of their characteristics corresponding to their compositions, the development of their extraction technologies including both conventional and green process (e.g. microwave, ultrasound), and their sustainable applications as antioxidants, antimicrobials, insecticides, green solvents and synthons for the green synthesis.

Natural Product Extraction

Principles and Applications

Author: Mauricio A Rostagno,Juliana M Prado

Publisher: Royal Society of Chemistry

ISBN: 1782626220

Category: Science

Page: N.A

View: 5641

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Natural products are sought after by the food, pharmaceutical and cosmetics industries, and research continues into their potential for new applications. Extraction of natural products in an economic and environmentally-friendly way is of high importance to all industries involved. This book presents a holistic and in-depth view of the techniques available for extracting natural products, with modern and more environmentally-benign methods, such as ultrasound and supercritical fluids discussed alongside conventional methods. Examples and case studies are presented, along with the decision-making process needed to determine the most appropriate method. Where appropriate, scale-up and process integration is discussed. Relevant to researchers in academia and industry, and students aiming for either career path, Natural Product Extraction presents a handy digest of the current trends and latest developments in the field with concepts of Green Chemistry in mind.

Proceedings of 19th International Conference on Food Processing & Technology 2017

Journal of Food Processing & Technology : Volume 8

Author: ConferenceSeries

Publisher: ConferenceSeries

ISBN: N.A

Category:

Page: 159

View: 3842

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October 23-25, 2017 Paris, France Key Topics: Food Science & Technology: Tools, Techniques and Instrumentation, Food Processing, Preservation and Packaging, Food and Nutrition, Food Microbes: Probiotics and Functional Foods, The Chemistry of Food Ingredients, Food Security: The Rising Crisis and Its Manangement, Food Public Health & Hygene, Food Industry and Health Hazard, Medical Foods: Enteral Nutrient Solution, Food Safety: Prevention and Control, Diary Food and its Commercial Future, Food Waste Management, Food Adultration: Laws policy and governance, Food Marketing and Economics, Baby Food and its Future Potential, Food Farming and Machinery, Food Psychology,

Qualitative and Quantitative Analysis of Bioactive Natural Products 2018

Author: Maria Carla Marcotullio

Publisher: MDPI

ISBN: 3038977888

Category: Science

Page: 374

View: 5255

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Throughout most of history, medicinal plants and their active metabolites have represented a valuable source of compounds used to prevent and to cure several diseases. Interest in natural compounds is still high as they represent a source of novel biologically/pharmacologically active compounds. Due to their high structural diversity and complexity, they are interesting structural scaffolds that can offer promising candidates for the study of new drugs, functional foods, and food additives. Plant extracts are a highly complex mixture of compounds and qualitative and quantitative analyses are necessary to ensure their quality. Furthermore, greener methods of extraction and analysis are needed today. This book is based on articles submitted for publication in the Special Issue entitled “Qualitative and Quantitative Analysis of Bioactive Natural Products” that collected original research and reviews on these topics.

Enhancing Extraction Processes in the Food Industry

Author: Nikolai Lebovka,Eugene Vorobiev,Farid Chemat

Publisher: CRC Press

ISBN: 1439845956

Category: Science

Page: 570

View: 723

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Extraction is an important operation in food engineering, enabling the recovery of valuable soluble components from raw materials. With increasing energy costs and environmental concerns, industry specialists are looking for improved techniques requiring less solvents and energy consumption. Enhancing Extraction Processes in the Food Industry is a comprehensive resource providing clear descriptions of the latest extraction methods and instruments used in food laboratories. The book begins with an overview of solvent extraction technology. It examines pulsed electric fields and their effect on food engineering, and the potential and limitations of microwave-assisted extraction. It explores diffusion processes and reviews what is known about electrical discharge processes in the extraction of biocompounds. Next, the book summarizes current knowledge on conventional and innovative techniques for the intensification of extractions from food and natural products, focusing on environmental impacts. It reviews recent developments in supercritical CO2 extraction of food and food products, describes the pressurized hot water extraction (PHWE) process, and examines future trends for PHWE. The book also examines essential oil extraction, and the tools and techniques of high pressure-assisted extraction. The authors demonstrate its application using litchi and longan fruits as examples. The final chapters focus on extrusion-assisted extraction, gas-assisted mechanical expression, mechanochemically assisted extraction, reverse micellar extraction, and aqueous two-phase extraction. The book concludes with a chapter on the treatment of soybeans through enzyme-assisted aqueous processing, examining the economics involved as well as the development of the process. A solid review of modern approaches that enhance extraction processes, this volume is destined to pave the way for future research and development in the field.

Modern Techniques and Solvents for the Extraction of Microbial Oils

Author: Alice Meullemiestre,Cassandra Breil,Maryline Abert-Vian,Farid Chemat

Publisher: Springer

ISBN: 3319227173

Category: Science

Page: 52

View: 3802

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A valuable reference presenting many processes that facilitate lipid extraction from micro-organisms. Amongst the techniques included are Folch, Bligh and Dyer methods, and the Soxhlet technique as well as intensified green processes (ultrasound, microwave, supercritical fluid extraction, agro-solvent, accelerated solvent extraction, enzyme-assisted extraction, instant controlled pressure drop, pulse electric field). In addition to a section featuring the analysis of fatty acids by Gas Chromatography and lipids by High-Performance Thin-Layer Chromatography (HPTLC), this brief contains a valuable bibliography on microorganisms (classes, structures) and their applications as a source of value added oils and compounds for food and non-food applications such as biojet fuel.

Extraction of Natural Products Using Near-Critical Solvents

Author: M.B. King,T.R. Bott

Publisher: Springer Science & Business Media

ISBN: 9780751400694

Category: Science

Page: 325

View: 5633

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The aim of this book is to present the current state of the art of extracting natural products with near-critical solvents and to view the possibilities of further extensions of the technique. Relevant background theory is given but does not dominate the book. Carbon dioxide is the near-critical solvent used in most recent applications and inevitably receives prominence. In addition to general descriptions and reviews, the book contains three chapters by indus trial practitioners who describe in detail the operation of their processes and discuss the market for their products. Sections on the design of the pressure vessels and pumps required in these processes and on the acquisition of the data required for design are included. The costing of the processes is also discussed. There is good scope for combining a near-critical extraction step with other process steps in which the properties of near-critical solvents are utilised, for example as a reaction or crystallisation medium and a chapter is devoted to these important aspects. It is hoped that the work will be found to contain a great deal of specific information of use to those already familiar with this field. However the style of presentation and content is such that it will also be useful as an introduction. In particular it will be helpful to those wondering if this form of separation method has anything to offer for them, whether they are engineers, chemists or managers in industry, or in academic or research institutions.

Natural Products Isolation

Author: Richard J. P. Cannell

Publisher: Springer Science & Business Media

ISBN: 0896033627

Category: Science

Page: 473

View: 9968

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Natural Products Isolation provides a comprehensive introduction to techniques for the extraction and purification of natural products from all biological sources. Geared to scientists with little experience of natural products extraction, but offering even skilled researchers valuable advice and insight, Natural Products Isolation lays the foundation for the potential extractor to isolate natural substances efficiently. Its methods and guidance will almost certainly play a major role in today's natural product discovery and development.

Microwave-assisted Extraction for Bioactive Compounds

Theory and Practice

Author: Farid Chemat,Giancarlo Cravotto

Publisher: Springer Science & Business Media

ISBN: 1461448301

Category: Technology & Engineering

Page: 240

View: 6723

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With increasing energy prices and the drive to reduce CO2 emissions, food industries are challenged to find new technologies in order to reduce energy consumption, to meet legal requirements on emissions, product/process safety and control, and for cost reduction and increased quality as well as functionality. Extraction is one of the promising innovation themes that could contribute to sustainable growth in the chemical and food industries. For example, existing extraction technologies have considerable technological and scientific bottlenecks to overcome, such as often requiring up to 50% of investments in a new plant and more than 70% of total process energy used in food, fine chemicals and pharmaceutical industries. These shortcomings have led to the consideration of the use of new "green" techniques in extraction, which typically use less solvent and energy, such as microwave extraction. Extraction under extreme or non-classical conditions is currently a dynamically developing area in applied research and industry. Using microwaves, extraction and distillation can now be completed in minutes instead of hours with high reproducibility, reducing the consumption of solvent, simplifying manipulation and work-up, giving higher purity of the final product, eliminating post-treatment of waste water and consuming only a fraction of the energy normally needed for a conventional extraction method. Several classes of compounds such as essential oils, aromas, anti-oxidants, pigments, colours, fats and oils, carbohydrates, and other bioactive compounds have been extracted efficiently from a variety of matrices (mainly animal tissues, food, and plant materials). The advantages of using microwave energy, which is a non-contact heat source, includes more effective heating, faster energy transfer, reduced thermal gradients, selective heating, reduced equipment size, faster response to process heating control, faster start-up, increased production, and elimination of process steps. This book will present a complete picture of the current knowledge on microwave-assisted extraction (MAE) of bioactive compounds from food and natural products. It will provide the necessary theoretical background and details about extraction by microwaves, including information on the technique, the mechanism, protocols, industrial applications, safety precautions, and environmental impacts.

Natural Products Isolation

Author: Satyajit D. Sarker,Zahid Latif,Alexander I. Gray

Publisher: Springer Science & Business Media

ISBN: 1592599559

Category: Medical

Page: 515

View: 3281

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Natural Products Isolation: Second Edition presents a practical overview of just how natural products can be extracted, prepared, and isolated from the source material. Maintaining the main theme and philosophy of the first edition, this second edition incorporates all the new significant developments in this field of research. The chapters are divided into four distinct sections: introduction, extraction, chromatography, and special topics. This second edition provides substantial backround information for natural product researchers and will prove a useful reference guide to all of the available techniques.

Green Solvents I

Properties and Applications in Chemistry

Author: Ali Mohammad,Inamuddin Dr.

Publisher: Springer Science & Business Media

ISBN: 9400717113

Category: Science

Page: 430

View: 7257

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The conventional solvents used in chemical, pharmaceutical, biomedical and separation processes represent a great challenge to green chemistry because of their toxicity and flammability. Since the beginning of “the 12 Principles of Green Chemistry” in 1998, a general effort has been made to replace conventional solvents with environmentally benign substitutes. Water has been the most popular choice so far, followed by ionic liquids, surfactant, supercritical fluids, fluorous solvents, liquid polymers, bio-solvents and switchable solvent systems. Green Solvents Volume I and II provides a throughout overview of the different types of solvents and discusses their extensive applications in fields such as extraction, organic synthesis, biocatalytic processes, production of fine chemicals, removal of hydrogen sulphide, biochemical transformations, composite material, energy storage devices and polymers. These volumes are written by leading international experts and cover all possible aspects of green solvents’ properties and applications available in today’s literature. Green Solvents Volume I and II is an invaluable guide to scientists, R&D industrial specialists, researchers, upper-level undergraduates and graduate students, Ph.D. scholars, college and university professors working in the field of chemistry and biochemistry.

Green Extraction Techniques: Principles, Advances and Applications

Author: N.A

Publisher: Elsevier

ISBN: 0444638695

Category: Science

Page: 674

View: 2658

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Green Extraction Techniques: Principles, Advances and Applications, Volume 76, the first work to compile all the multiple green extraction techniques and applications currently available, provides the most recent analytical advances in the main green extraction techniques. This new release includes a variety of comprehensively presented topics, including chapters on Green Analytical Chemistry: The Role of Green Extraction Techniques, Bioactives Obtained From Plants, Seaweeds, Microalgae and Food By-Products Using Pressurized Liquid Extraction and Supercritical Fluid Extraction, Pressurized Hot Water Extraction of Bioactives, and Pressurized Liquid Extraction of Organic Contaminants in Environmental and Food Samples. In this ongoing serial, in-depth, emerging green extraction approaches are discussed, together with their miniaturization and combination, showing the newest technologies that have been developed in the last few years for each case and providing a picture of the most innovative applications with further insights into future trends. Compiles all the multiple green extraction techniques currently available, along with their applications Includes the most recent analytical advances in the main green extraction techniques, along with their working principles Covers emerging green extraction approaches, their miniaturization and combination and an insight into future trends

Plant Based “Green Chemistry 2.0”

Moving from Evolutionary to Revolutionary

Author: Ying Li,Farid Chemat

Publisher: Springer

ISBN: 9789811338090

Category: Science

Page: N.A

View: 3765

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This book provides practical information on obtaining and using a wide variety of plant based reagents for different sectors, addressing the needs and challenges in a single resource. The chapters complement each other seamlessly and present contributions from reputed international researchers and renowned professionals from industry, covering the latest efforts in the field. The book serves as the starting point for future collaborations in the new area “Plant Based Green Chemistry” between research, industry, and education, covering large ecologic and economic applications: perfume, cosmetic, pharmaceutical, food ingredients, nutraceuticals, biofuels, or fine chemicals industries. This book is aimed at professionals from industries, academicians engaged in plant based green chemistry, researchers and graduate level students, but will also be useful to food technologists and students and researchers involved in natural products chemistry.

Alternative Solvents for Green Chemistry

Author: Francesca M. Kerton

Publisher: Royal Society of Chemistry

ISBN: 085404163X

Category: Science

Page: 226

View: 8588

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Conventional solvents can be hazardous in terms of toxicity, flammability and waste generation. Consequently, alternative solvents now form a substantial part of green chemistry. This book covers the latest developments in this growing field as well as some key areas that have been overlooked in previous literature.

Natural Products Isolation

Separation Methods for Antimicrobials, Antivirals and Enzyme Inhibitors

Author: G.H. Wagman,R. Cooper

Publisher: Elsevier

ISBN: 9780080858487

Category: Science

Page: 618

View: 5030

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This new book encompasses, in great detail, the most recent progress made in the isolation and separation of natural products. It covers antibiotics, marine and plant-derived substances, enzyme inhibitors and interferons. The most recent separation methodology is described. Although there is a bias toward antibiotics, it was done because this is still the largest natural products area of research. The fourteen chapters are written by experts in their respective fields. The first two chapters are largely devoted to new methodology applied to purification of a variety of compounds. They include an extensive review and new applications of counter-current chromatography and the newly emerging HPLC-photodiode array technology. Chapter 3 provides a review of affinity chromatography applied to the separation of antibiotics for the first time. Next are chapters on antimicrobials with an update on all the most recent &bgr;-lactam (after 1976) discoveries. A comprehensive review of a very important class of antiparasitic agents - the avermectins - follows. An update of isolation and purification of a variety of marine-derived compounds is next. The succeeding chapter is a comprehensive review of the most recent developments in isolation and purification of interferons. This is followed by a discussion of enzyme inhibitors and their isolation and purification and ties in with a chapter on plant-derived natural products, some of which are also in this same category. The final chapter is a futuristic essay indicating the isolation of minute amounts of natural products and the fascinating biological properties which they possess. The book has extensive isolation schemes, tables, figures and chemical structures. In many instances a short summary of the producing organism, brief chemical description and structure and biological activity of the compounds is presented. Detailed information of extraction, separation and purification techniques follow. Each chapter has an extensive bibliography and, where applicable, an appendix showing sources of materials and equipment. A detailed index to the subject matter is included at the end of the book. The book thus offers the reader: up-to-date reviews (including 1988) of specific topics in the natural products field not to be found elsewhere; information on new chromatographic methods and techniques described in sufficient detail to be utilized by investigators in this area of research; and extensive references to enable the serious researcher to pursue particular information. It will appeal to pharmaceutical and natural products researchers and is a valuable acquisition for university chemistry and biochemistry departments.

Green Food Processing Techniques

Preservation, Transformation and Extraction

Author: Farid Chemat,Eugene Vorobiev

Publisher: Academic Press

ISBN: 9780128153536

Category: Technology & Engineering

Page: 504

View: 2638

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The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges for enhancing shelf life and nutritional quality of food products, at the same time as reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing and using naturally derived ingredients. The book advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research and industrial teams who establish a series of methodological and technological tools in innovative food processing techniques and their role in promoting sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) in the frontiers of food processing, food chemistry, and food microbiology, are showed here strategically with tools to make preservation, transformation and extraction greener, presenting them as success stories for research, education and at industrial scale.