The first step in the isolation and purification of bioactive compounds from plant material is
extraction. Extraction of secondary metabolites such as phenolic acids and flavonoids is …

Recent scientific studies have established a relationship between the consumption of
phytochemicals such as carotenoids, polyphenols, isoprenoids, phytosterols, saponins …

The trans fatty acids (TFAs) in food are mainly generated from the ruminant animals (meat
and milk) and processed oil or oil products. Excessive intake of TFAs (> 1% of total energy …

Currently, ginger is one the most consumed plants when dealing with the treatments of
various illnesses. So far, it is known that various biologically active molecules, such as …

The revolutionary development of green technology has markedly influenced the recovery of
natural compounds intended for the food industry. Innovation in extraction techniques has …

Background Brown algae are a valuable source of various biopolymers, with alginate
standing out as a phycocolloid of great industrial importance. Although the extraction …

Ultrasound has a significant effect on the rate of various processes in food, perfume,
cosmetic, pharmaceutical, bio-fuel, materials, or fine chemical industries, despite some …

Color is the first attribute that influences the acceptance of foods as they become more
attractive to consumers when they are more intense and uniform. In recent years, the interest …

Antibiotic pollution is becoming an increasingly severe threat globally. Antibiotics have
emerged as a new class of environmental pollutants due to their expanding usage and …

This review article points out, through an overview, aspects that are related to the
procedures established by green analytical chemistry, for the extraction of bioactive …