Active Ingredients – Bioactive component extraction process

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Active Ingredients Bioactive Component
Extraction Process
An Academic presentation by Dr. Nancy Agnes,
Head, Technical Operations, FoodResearchLab
Group www.foodresearchlab.com Email
info_at_foodresearchlab.com
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TODAY'S DISCUSSION
Introduction Conventional Method of Extraction
Biocomponent Extraction with Modern
Techniques Components of Green techniques
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INTRODUCTION
Bioactive components are compounds extracted
from plants that have pharmacological effects on
human health. In a way the extracts are nothing
but nutraceuticals or elements from a natural
plant source which is extracted with the purpose
of making a cure for an existing disease or as a
preventive measure. For example, grape used for
wine making has by products like pomace, stems
and leaves. Contd...
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The grape compounds
pomace has polyphenols and other small
exhibiting high health beneficial properties,
phenolic such as anti-
cardio-protective, neuro-protective, anti-inflamma
tory, carcinogenic, and antimicrobial activities.
Other examples of fruit by products are apple
pomace, citrus peels, seeds and pulp and waste
from carrot, potato and tomato. Contd...
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They are extracted by both conventional and
modern techniques. The examples of bioactive
compounds are carotenoids, flavonoids,
carnitine, choline, coenzyme Q, dithiolthiones,
phytosterols, phytoestrogens, glucosinolates,
polyphenols, and taurine.
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CONVENTIONAL METHOD OF EXTRACTION
The main conventional extraction techniques in
relation to bioactive compounds are SOXHLET As
the name suggests, using the Soxhlet apparatus
that uses a solvent that passes through a small
amount of the sample. This process is both time
taking and consumes a lot of solvent. Contd...
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MACERATION A small amount of sample is ground to
a fine powder and mixed with the solvent and
continuously stirred. The extract is made more
efficient by diffusion and the fact that the
surface of the sample is increased with
maceration or grinding, thus making it easier to
mix with the solvent. Contd...
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HYDRODISTILLATION Hydrodistillation undergoes
three physicochemical processes namely
hydrodiffusion, hydrolysis, and decomposition by
heat. This process takes 6 to 8 hrs to complete
and does not involve the use of organic
solvents. Distilled water is used to perform the
process and is used to extract the volatile
fraction in foods. Use of high temperature
during extraction can often lead to degradation
of these compounds. Contd...
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This is one of the limitations of this
technique. Hydrodistillation is a very complete
process. Both volatile organic compounds and
non-volatile organic compounds can be extracted
and physically separated in one
step. Azeotropic distillation is used to
separate the volatile organic compounds from the
matrix. They are then condensed, collected, and
separated in a Florentine flask. Contd...
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The soluble non-volatile organic compounds are
extracted in the boiling water. There is of
course high levels of energy consumption and is
time consuming. There is always a risk involved
about the toxicity of the solvents used to
extract the bioactive compounds and the chances
of presence of the same in the extracts along
with low yield when the conventional methods are
used. Contd...
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In such a case, the modern method comes
handy. It works towards preserving
nature. However, there are some challenges in the
development and formulation of functional foods
with its active ingredients.
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BIOCOMPONENT EXTRACTION WITH MODERN TECHNIQUES
Modern techniques or green techniques are also
known as cold extraction techniques. It
promotes the idea of reducing the waiting time
and use of resources in order to get the desired
results with maximum efficiency.
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The benefits of the green technologies over the
conventional methods are as follows Faster
extraction rate More effective energy
use Increased mass and heat transfer Reduced equ
ipment size and reduction in the number of
processing steps.
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COMPONENTS OF GREEN TECHNIQUES
MICROWAVE ASSISTED EXTRACTION (MAE) MAE is based
on the principle of dielectric heating. that is
the process in which a microwave electromagnetic
radiation heats a dielectric material by
molecular dipole rotation of the polar components
present in the matrix. Contd...
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ULTRASOUND ASSISTED EXTRACTION (UAE) Ultrasound
with the frequency of 20kHz to 100MHz is passed
through the sample resulting in compression and
expansion cycles creating a cavities. These
cavities collide with each other resulting in
inter-particle collision, inter-particle
diffusion and enhanced diffusion of the
extractable compounds into the solvent. Contd...
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SUPERCRITICAL FLUID EXTRACTION (SFE) This
process uses supercritical CO2. It allows
selective extraction of phenolic compounds that
are soluble in supercritical CO2. In comparison
to the conventional techniques there are the
advantages of easy recovery, selectivity,
compounds stability, time, and an overall total
energy saving. Contd...
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The physico-chemical parameters of sCO2. are
temperature, pressure, and amount of co- solvent
and the biomass nature and processing before
extraction (lyophilization, micronization, etc.)
deeply affect the final extraction yields and
composition DEEP EUTECTIC SOLVENT (DES)
EXTRACTION The phenolic compounds from agri-food
wastes are extracted using DES. DES preparation
is done by mixing, at a suitable temperature, a
hydrogen bond acceptor (HBA) and a hydrogen bond
donor (HBD). Contd...
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Compared to common organic solvents, DES offer
many advantages such as low price, easy
preparation, and easy availability. Moreover,
most of them are biodegradable with very low
toxicity. There are many new food product
development consultants that offers you with
food consulting services, as they provide an easy
method to accomplish any need you might have.
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