Ultrasound as a Promising Tool for the Green Extraction of Specialized Metabolites from Some Culinary Spices

Molecules

Zhenzhou Zhu¹  Nabil Grimi²  Marko Brajer³  Sandra Voća³  Suzana Rimac-Brnčić³  Ante Galić³  Nataša Hulak³  Sanja Radman³  Jana Šic Žlabur³  Francisco J. Barba⁴  Qiang Xia⁵ 

[1] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;ESCOM, EA 4297 TIMR, Centre de Recherch Royallieu, Université de Technologire de Compiègne, CS 60319, CEDEX, 60203 Compiègne, France;Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia;Nutrition and Bromatology Area, Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, 46100 Burjassot, València, Spain;State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macau 999078, China;

关键词: bioactive compounds;    antioxidant capacity;    antimicrobial activity;    ultrasonic extraction;    spices;   

DOI  :  10.3390/molecules26071866

来源: DOAJ

【 摘 要 】

Spices are a popular food of plant origin, rich in various phytochemicals and recognized for their numerous properties[...]

【 授权许可】

Unknown