Natural products are used by the food, pharmaceutical and cosmetics industries, and extraction technologies and potential applications for plant extracts are of interest to many industrial sectors. Extraction of natural products in an economic and environmentally friendly way is of high importance to all industries involved.
The second edition of this book presents an updated, holistic, in-depth view of the more environmentally benign techniques available for the extraction of natural products, along with their newest applications and case studies. Conventional and emerging extraction techniques are discussed in detail. New topics include enzymes, pulsed electric energy, and on-line/in-line analysis.
Written for academics and industrialists working in both natural product extraction and green chemistry, this new edition provides a valuable update on current trends in the field.
Table des matières
Uses and Applications of Extracts from Natural Sources;Extraction of Natural Products: Principles and Fundamental Aspects;Ultrasound-assisted Extraction;Microwave-assisted Extraction;Supercritical Fluid Extraction;Superheated Liquid Extraction;Enzyme-assisted Extraction of Bioactive Ingredients;Pulsed Electric Energy-assisted Extraction;Integration of Pressurized Fluids-based Technologies for Natural Products Processing;On-line and In-line Analysis of Natural Extracts;Recent Trends and Perspectives for the Extraction of Natural Products;Isolation and Purification of Natural Products;Post-extraction Processes: Improvement of Functional Characteristics of Extracts;Scale-up of Extraction Processes;Economic Evaluation of Natural Product Extraction
A propos de l’auteur
Mauricio Ariel Rostagno is Professor at the University of Campinas (Unicamp) since 2015. For his doctorate (2001-2005) he specialised in analytical chemistry. He completed Post-docs on analytical chemistry (2006-2007), and food engineering (2010-2013). He is experienced in analytical chemistry, modern extraction and analysis techniques and material, bioactive compounds, flavonoids and antioxidants. Juliana Martin do Prado has been Professor at the Federal University of ABC (UFABC) since 2019. Prior to that she was Professor at the Federal University of São Carlos (UFSCar) from 2014 to 2019. Her doctorate was in Food Engineering (2006-2010) specialised in supercritical fluid extraction and she has completed Post-docs on sub/supercritical water hydrolysis (2010-2013) and economic engineering (2013-204). She is experienced in extraction, supercritical technologies, fractionation and identification of bioactive compounds, biomass hydrolysis; economic engineering; natural products, and process simulation.
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