Conventional, non-conventional extraction techniques and new strategies for the recovery of bioactive compounds from plant material for human nutrition

Luigi Lucini, Gabriele Rocchetti, Predrag Putnik, Francisco J. Barba, Domenico Montesano

Risultato della ricerca: Contributo in rivistaEditoriale in rivista / quotidiano

9 Citazioni (Scopus)

Abstract

Current food market demands authentic safe and nutritional food that is described as fresh and natural while being produced with sustainable industrial production (Granato et al., 2018). Functional foods is one such foods labeled as “natural health products” or “health foods” able to provide medicinal effects as well as be replacement to drug therapy (Brown, Caligiuri, Brown, & Pierce, 2018). Often such foods has some biologically active compounds (BACs) that are extracted from medicinal plants (Zhu et al., 2018), vegetables (Montesano, Rocchetti, Putnik, & Lucini, 2018; Poojary et al., 2017), fruits (Barba et al., 2017; Putnik & Bursać Kovačevć, 2017) or by-products from food production (Granato, Nunes, & Barba, 2017; Putnik et al., 2017). By-products of food production are very good sustainable and economic raw materials for food and pharmaceutical industry (Putnik et al., 2017).
Lingua originaleEnglish
pagine (da-a)516-517
Numero di pagine2
RivistaFood Research International
Volume123
DOI
Stato di pubblicazionePubblicato - 2019

Keywords

  • BACs
  • functional foods

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