TY - JOUR
T1 - Extraction of bioactive compounds from purple corn using emerging technologies
T2 - A review
AU - Cristianini, Marcelo
AU - Guillén Sánchez, Jhoseline Stayce
N1 - Publisher Copyright:
© 2020 Institute of Food Technologists®
PY - 2020/4/1
Y1 - 2020/4/1
N2 - The increase in the use of bioactive compounds from purple corn in the food and pharmaceutical industries has led to the investigation of nonconventional extraction technologies that allow one to obtain more of these compounds. In this context, nonconventional techniques, known as emerging technologies, use more efficient processes that are safe for the environment, in addition to obtaining products with better functional characteristics as compared to those obtained by conventional technologies. This review aims to provide information on different nonconventional techniques used in the extraction of bioactive compounds from purple corn.
AB - The increase in the use of bioactive compounds from purple corn in the food and pharmaceutical industries has led to the investigation of nonconventional extraction technologies that allow one to obtain more of these compounds. In this context, nonconventional techniques, known as emerging technologies, use more efficient processes that are safe for the environment, in addition to obtaining products with better functional characteristics as compared to those obtained by conventional technologies. This review aims to provide information on different nonconventional techniques used in the extraction of bioactive compounds from purple corn.
KW - bioactive compounds
KW - conventional technologies
KW - emerging technologies
KW - extraction techniques
KW - purple corn
UR - https://www.scopus.com/pages/publications/85082803852
U2 - 10.1111/1750-3841.15074
DO - 10.1111/1750-3841.15074
M3 - Review article
C2 - 32237090
AN - SCOPUS:85082803852
SN - 0022-1147
VL - 85
SP - 862
EP - 869
JO - Journal of Food Science
JF - Journal of Food Science
IS - 4
ER -