Search

Ohmic heating (OH) is a volumetric heating technique which emerged as an alternative to conventional heating in numerous sectors. Ohmic assisted extraction provides a potential approach to extract the valuable compounds from botanical origin and to get beyond the drawbacks of traditional extraction techniques. This novel technique proffers advantages such as increasing extraction efficiency, saving energy and time and remarkably enhances the quantity of heat labile and other bioactive compounds in the plant extracts. The present study provides a detailed overview of the applications of ohmic technology for extracting various compounds including essential oils, pectin, inulin, colors, juices and other bioactive substances from plant materials in comparison to conventional extractions. The principle of OH along with the factors affecting its functioning during extraction are outlined. The effects of this technique on the processing temperature, time, energy consumption, yield, and quantity of bioactive compounds in the extracts are discussed. Advantages of ohmic assisted extraction over conventional extraction techniques include high energy efficiency, short processing period, high extraction yield and better extract quality in terms of quantity of bioactive compounds and functional properties. Further research on safety and sustainability along with economic study are prerequisites for commercial application of this technology. [ABSTRACT FROM AUTHOR]

Extraction is a separation technique for bioactive compounds from food samples that are used as an active ingredient in pharmaceutical, and food manufacturing industries. There is now an ever-increase demand for these bioactive compounds in different food products that encourage the development of new extraction techniques. Various novel thermal and non-thermal extraction techniques, i.e. microwave-assisted-extraction, ultrasound-assisted-extraction, pressurized liquid extraction, pulsed electric field assisted-extraction, and supercritical fluid extraction that have been intensively investigated. These advanced extraction techniques are more efficient in comparison to conventional methods in terms of solvent consumption, extraction time and energy cost. The efficiency of these extraction methods depends upon the input parameters and target bioactive compounds. This review discusses the application of these different extraction techniques, basic mechanisms and limiting factors for the extraction of bioactive compounds through different food matrix. This review also emphasises on cost-effectiveness, energy consumption, sustainability, advantages and disadvantages of these extraction techniques. [ABSTRACT FROM AUTHOR]

Thermal treatment can initiate the production of some undesirable compounds in foods during processing. Acrylamide is one among such compounds that is produced (in starch-rich foods) as a result of Maillard reaction between reducing sugars and free amino acids. Acrylamide has gained much attention owing to its wide occurrence, dietary exposure, and toxicity. Its formation mechanism and mitigation has been an area of interest for numerous researchers since its discovery in foods. Some reviews have already been published on acrylamide where its formation and mitigation has been discussed with reference to some specific group of foods and/or some specific mitigation technique. In others, the mitigation section does not cover all the aspects of acrylamide attenuation reported in the literature. The present paper provides the updated and comprehensive information on formation, occurrence, dietary exposure, toxicity, and mitigation of acrylamide in foods during processing. [ABSTRACT FROM AUTHOR]