Enhanced technologies for the valorization of waste and side vegetable produts using supercritical fluids


Supercritical fluid extraction has been increasingly investigated in food, pharmaceutical, cosmetic and additives fields, since its green character highly suits biorefinery and sustainable challenges. In this context, the valorization of waste and side veget able products is specifically addressed here, with emphasis on combined and hybrid supercritical extraction technologies. Matrix pretreatments like milling, sonication, enzymatic hydrolysis, and high - pressure carbon dioxide explosion processes are reviewed . The selection of operating conditions and cosolvents, along with their optimization and phenomenological and statistical modeling are also addressed .


Marcelo M.R de Melo, Armando J.D. Silvestre and Carlos Manuel Silva

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