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Microwave-Assisted Extraction of Antioxidants and Food Colors

  • Ying Li
  • Anne-Sylvie Fabiano-Tixier
  • Maryline Abert-Vian
  • Farid Chemat
Chapter
Part of the Food Engineering Series book series (FSES)

Abstract

In recent years, microwave-assisted extraction (MAE) has rapidly developed as a widely used innovative technique of high efficiency that allows high yields of antioxidants and food colors from appropriate plants in shorter time as compared to conventional techniques. This chapter presents a panorama of current knowledge on microwave-assisted extractions of antioxidants and food colors. It provides the necessary theoretical background and some details (e.g., chemical structures and mechanisms) about the importance of antioxidants and food colors, relevant microwave techniques, and their applications in extracting antioxidants and food colors. All the reported MAE-related techniques and applications have shown that microwave-assisted extraction can be considered a substitute to conventional techniques because of its advantages of reducing extraction times, energy and solvent consumption, and CO2 emission. Moreover, all these mentioned successful laboratory-scale research efforts have led to industrial-scale application in some pioneering companies.

Keywords

Natural Color Microwave Energy Short Extraction Time Microwave Extraction Conventional Solvent Extraction 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Notes

Abbreviations

CSE

Conventional solvent extraction

CWE

Conventional heating water extraction

DMAE

Dynamic microwave-assisted extraction

HRE

Heating reflux extraction

MAE

Microwave-assisted extraction

MHG

Microwave hydrodiffusion and gravity extraction

MWE

Microwave-assisted water extraction

PMAE

Pressurized microwave-assisted extraction

RE

Rotary extraction

SOX

Soxhlet extraction

UAE

Ultrasound-assisted extraction

UMAE

Ultrasound microwave-assisted extraction

VMAE

Vacuum microwave-assisted extraction

VMHG

Vacuum microwave hydrodiffusion and gravity extraction

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Copyright information

© Springer Science+Business Media New York 2012

Authors and Affiliations

  • Ying Li
    • 1
  • Anne-Sylvie Fabiano-Tixier
    • 1
  • Maryline Abert-Vian
    • 1
  • Farid Chemat
    • 1
  1. 1.Université d’Avignon et des Pays de Vaucluse, INRA, UMR408, Sécurité et Qualité des Produits d’Origine Végétale, GREEN (Groupe de Recherche en Eco-Extraction des produits Naturels)AvignonFrance

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