Extracting Bioactive Compounds for Food Products: Theory and Applications

1st Edition

M. Angela A. Meireles

CRC Press
Published December 16, 2008
Reference - 464 Pages - 183 B/W Illustrations
ISBN 9781420062373 - CAT# 62379
Series: Contemporary Food Engineering

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Summary

The demand for functional foods and neutraceuticals is on the rise, leaving product development companies racing to improve bioactive compound extraction methods – a key component of functional foods and neutraceuticals development. From established processes such as steam distillation to emerging techniques like supercritical fluid technology, Extracting Bioactive Compounds for Food Products: Theory and Applications details the engineering aspects of the processes used to extract bioactive compounds from their food sources.

Covers Bioactive Compounds Found in Foods, Cosmetics, and Pharmaceuticals

Each well-developed chapter provides the fundamentals of transport phenomena and thermodynamics as they relate to the process described, a state-of-the-art literature review, and replicable case studies of extraction processes. This authoritative reference examines a variety of established and groundbreaking extraction processes including:

  • Steam distillation
  • Low-pressure solvent extraction
  • Liquid-liquid extraction
  • Supercritical and pressurized fluid extraction
  • Adsorption and desorption

The acute view of thermodynamic, mass transfer, and economical engineering provided in this book builds a foundation in the processes used to obtain high-quality bioactive extracts and purified compounds. Going beyond the information traditionally found in unit operations reference books, Extracting Bioactive Compounds for Food Products: Theory and Applications demonstrates how to successfully optimize bioactive compound extraction methods and use them to create new and better natural food options.

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