Emerging strategies for the development of food industries

Figures & data

Table 1. Methods of extraction of bioactive compounds that are used in the food industry by emerging technologies.

Method of extraction	Conditions	Recovered bioactive compounds	References
Ultrasound assisted extraction	Extraction time of 25 min Temperature of 45°C Ultrasound amplitude 47% Solvent 80% methanol	Phenolic compounds	[34]
	Extraction time of 20 min, Temperature of 62 °C Ultrasound power of 404 W.	Polysaccharides	[37]
	Extraction time of 20 min Ultrasound power of 20 kHz	Pigments (Astaxanthin)	[38]
	Extraction time 15–30 min Temperature of 50 °C Ultrasound power of 150 W.	Polysaccharides (alginates and carrageenans)	[52]
Microwave assisted extraction	Temperature of 36°C Microwave power of 800 W	Anthocyanins	[33]
	Extraction time of 14min Microwave power of 600W	Essential oil	[39]
	Extraction time 2.5 min Microwave power of 517 W	Pectin	[40]
	Extraction time 20 min Temperature 100°C Solvent Ethanol (50%)	Polyphenols	[41]
Supercritical Fluid Extraction	Extraction time 76 min Temperature 50°C	Amino acids	[42]
	Temperature 53.2°C Pressure 25.54 MPa	Essential oil	[43]
	Temperature of 68°C Pressure of 205 bar Co-Solvent Ethanol (15.5%)	Polyphenols	[44]
	Temperature of 45°C Pressure of 225 bar	Steviol glycosides and phenolic compounds	[45]

Figure 1. Flow sheet for bioprocess design.

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