Novel, energy efficient and green cloud point extraction: technology and applications in food processing

S. S. Arya; Admajith M. Kaimal; Moksha Chib; Sachin K. Sonawane; Pau Loke Show

doi:10.1007/s13197-018-3546-7

Novel, energy efficient and green cloud point extraction: technology and applications in food processing

S. S. Arya, Admajith M. Kaimal, Moksha Chib, Sachin K. Sonawane, Pau Loke Show

Chemical and Petroleum Engineering

Research output: Contribution to journal › Review article › peer-review

85 Scopus citations

Abstract

Recently, a novel technique for extraction of functional thermally sensitive bioactive components from food has been developed due to its green efficacy (no toxic chemicals) and cost effectiveness. Cloud point extraction (CPE) is one of the such best alternative techniques that can be used for extraction of wide range of organic and inorganic components using green surfactants. It is a simple, rapid and inexpensive extraction technique which involves clustering of non-ionic surfactant monomers to form a hydrophobic core (micelle), which then entraps the hydrophobic bioactive compounds within it. CPE can be applied for extraction of bioactives from food processing waste as well as separation and purification of proteins. Besides that, research has received special attention on sample preparation for analysis of food constituents in the last decade. The scope of CPE is very vast in these sectors because of the advantages of CPE over other methods. This review deals with significance of CPE method and their potential green applications in food processing.

Original language	British English
Pages (from-to)	524-534
Number of pages	11
Journal	Journal of Food Science and Technology
Volume	56
Issue number	2
DOIs	https://doi.org/10.1007/s13197-018-3546-7
State	Published - 5 Feb 2019

Keywords

Cloud point extraction
Critical micelle concentration
Food processing
Green technology
Surfactants

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1007/s13197-018-3546-7

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title = "Novel, energy efficient and green cloud point extraction: technology and applications in food processing",

abstract = "Recently, a novel technique for extraction of functional thermally sensitive bioactive components from food has been developed due to its green efficacy (no toxic chemicals) and cost effectiveness. Cloud point extraction (CPE) is one of the such best alternative techniques that can be used for extraction of wide range of organic and inorganic components using green surfactants. It is a simple, rapid and inexpensive extraction technique which involves clustering of non-ionic surfactant monomers to form a hydrophobic core (micelle), which then entraps the hydrophobic bioactive compounds within it. CPE can be applied for extraction of bioactives from food processing waste as well as separation and purification of proteins. Besides that, research has received special attention on sample preparation for analysis of food constituents in the last decade. The scope of CPE is very vast in these sectors because of the advantages of CPE over other methods. This review deals with significance of CPE method and their potential green applications in food processing.",

keywords = "Cloud point extraction, Critical micelle concentration, Food processing, Green technology, Surfactants",

author = "Arya, {S. S.} and Kaimal, {Admajith M.} and Moksha Chib and Sonawane, {Sachin K.} and Show, {Pau Loke}",

note = "Funding Information: Acknowledgements The authors also thank University Grant Commission, Government of India for their financial support for carrying out this work. Publisher Copyright: {\textcopyright} 2019, Association of Food Scientists & Technologists (India).",

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AU - Chib, Moksha

AU - Sonawane, Sachin K.

AU - Show, Pau Loke

N1 - Funding Information: Acknowledgements The authors also thank University Grant Commission, Government of India for their financial support for carrying out this work. Publisher Copyright: © 2019, Association of Food Scientists & Technologists (India).

PY - 2019/2/5

Y1 - 2019/2/5

N2 - Recently, a novel technique for extraction of functional thermally sensitive bioactive components from food has been developed due to its green efficacy (no toxic chemicals) and cost effectiveness. Cloud point extraction (CPE) is one of the such best alternative techniques that can be used for extraction of wide range of organic and inorganic components using green surfactants. It is a simple, rapid and inexpensive extraction technique which involves clustering of non-ionic surfactant monomers to form a hydrophobic core (micelle), which then entraps the hydrophobic bioactive compounds within it. CPE can be applied for extraction of bioactives from food processing waste as well as separation and purification of proteins. Besides that, research has received special attention on sample preparation for analysis of food constituents in the last decade. The scope of CPE is very vast in these sectors because of the advantages of CPE over other methods. This review deals with significance of CPE method and their potential green applications in food processing.

AB - Recently, a novel technique for extraction of functional thermally sensitive bioactive components from food has been developed due to its green efficacy (no toxic chemicals) and cost effectiveness. Cloud point extraction (CPE) is one of the such best alternative techniques that can be used for extraction of wide range of organic and inorganic components using green surfactants. It is a simple, rapid and inexpensive extraction technique which involves clustering of non-ionic surfactant monomers to form a hydrophobic core (micelle), which then entraps the hydrophobic bioactive compounds within it. CPE can be applied for extraction of bioactives from food processing waste as well as separation and purification of proteins. Besides that, research has received special attention on sample preparation for analysis of food constituents in the last decade. The scope of CPE is very vast in these sectors because of the advantages of CPE over other methods. This review deals with significance of CPE method and their potential green applications in food processing.

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KW - Critical micelle concentration

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Novel, energy efficient and green cloud point extraction: technology and applications in food processing

Abstract

Keywords

UN SDGs

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