High hydrostatic pressure processing is an emerging non-thermal food processing technique that has shown great promise in food and pharmaceutical industries and in biotechnological research. A high pressure extraction (HPE) methodology was recently developed for extracting bioactive compounds from natural materials. Compared to the conventional used techniques such as heat or solvent extraction, the HPE process is faster, gives higher extraction yields, fewer impurities and as it is performed at room temperature, avoids thermal degradation and loss of bioactivity of the extracted components. This review provides a detailed overview of the developments in the use of HPE for obtaining bioactive ingredients from natural products. The principles and characteristics of HPE are described, and current applications for the extraction of active compounds from fruits, vegetables, herbs and food byproducts are summarized. This emerging technology has enormous potential in the food and pharmaceutical industries, and could provide many benefits to human health in future.

Advances in the extraction of natural ingredients by high pressure extraction technology

Ginsenoside F2 induces apoptosis accompanied by protective autophagy in breast cancer stem cells.

Background Antioxidants and antimicrobials are increasingly becoming important additives in meat industry to extent shelf life and increase acceptability. Oxidative changes and microbiological activities have negative effects on the sensory, stability, nutritional and acceptability properties of the meat products. Mediterranean plant extracts and essential oils (EOs) have been studied as potential natural antimicrobials and antioxidant activity added to meat and meat products, as well as medicinal and functional properties. In recent years, plant derivatives are fairly becoming important in minimal processed products because of the high phenolic content, what allows to enhance the color stability and decrease off-flavors. Scope and approach This review provides recent information of phytochemical components, advanced extraction technologies and phenolic composition of Mediterranean plant extracts and EOs, as well as their antioxidant, antimicrobial, health promotion and sensory properties as natural preservatives in meat and meat products. Key findings and conclusions: A high concentration of phenolic and flavonoid content was observed in microwave assisted extraction (MAE), followed by ultrasound assisted extraction (UAE), conventional solvent extraction, and CO2 extraction. Phenolic acids and terpenoids were usually among the major components of common Mediterranean plant extracts and essential oils, respectively. Rosemary, garlic, lavender, leek, olive leaf, onion, oregano, pepper, peppermint, sage and Satureja montana are most important aromatic Mediterranean plant species used in meat industry and have exhibited similar or better antimicrobial and antioxidant properties than chemical preservatives. Flavonoids have beneficial effects on human and have been linked with the prevention of atherosclerosis, hypertension, dementia, diabetes and thrombosis.

Phytochemical constituents, advanced extraction technologies and techno-functional properties of selected Mediterranean plants for use in meat products. A comprehensive review

We examined the antioxidant activity, total polyphenol content (TPC), total flavonoid content (TFC), total tannin content (TTC) and physical characteristics of green coffee beans fermented with selected yeasts. There was no significant (p > 0.05) interaction effect between yeast-fermented coffee extracts and duration of fermentation on antioxidant activity (oxygen radical absorbance capacity [ORAC] and superoxide dismutase-like [SOD-like] activity). However, the mean of the antioxidant activity (ORAC and SOD-like activity) significantly (p < 0.05) increased in the fermented coffee extracts compared to unfermented coffee. There were significant (p < 0.05) interaction effects between yeast-fermented coffee extracts and duration of fermentation (24 h and 48 h) on the TPC, TFC, TTC and pH of the fermented solution and on the colors of the ground-roasted coffee. The TPC showed a pattern of increase in samples Ferm-1 and Ferm-3 as fermentation time increased from 24 h to 48 h. However, a decreasing TPC trend was observed in Ferm-2 as the number of fermentation hours increased from 24 to 48. The fermented coffee beans had a significantly higher flavonoid content than the unfermented coffee beans, while fermentation significantly decreased the tannin content compared to that in unfermented coffee.

Antioxidant Activity, Total Polyphenol, Flavonoid and Tannin Contents of Fermented Green Coffee Beans with Selected Yeasts

Background Edible fungi are a great source of active constituents, including polysaccharides, proteins, terpenoids, minerals and vitamins. In particular, they have potential antitumor, antioxidant, immunological activity and could be applied for clinical disease treatment. Conventional extraction methods for active constituents usually involve organic solvents and may result in environmental problem and noticeable degradation of the constituents. The efficient physical extraction technologies have gained much more attention worldwide which can improve efficiency and reduce degradation of active ingredients. Scope and approach This review discusses the recent developments of efficient physical extraction technologies including ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), supercritical fluid extraction (SFE), ultrahigh pressure-assisted extraction (UPE) and pulsed electric field extraction (PEF) for active constituents from edible fungi and presents a brief summary of their potential bioactivities. Key findings and conclusions These technologies have been demonstrated to increase the extraction yield, improve product quality, and are energy efficient and environmentally friendly. It is expected that these efficient physical technologies will be gradually used in extraction of a variety of active constituents in the near future. Future research needs to consider varieties of further combined applications of physical technologies, which may allow a better maintenance of the functionality of active ingredients. The great potential of these extracted edible fungi active compounds could be used as the ingredients for health care medicine and foods. Meanwhile, consumer's acceptance, safety and legal aspects, and commercial availability of health products should also be taken into consideration in future studies.

Efficient physical extraction of active constituents from edible fungi and their potential bioactivities: A review

BACKGROUND: To determine biomaterial components, the components must first be transferred into solution; thus extraction is the first step in biomaterial analysis. High hydrostatic pressure technology was used for ginsenoside extraction from ginseng roots. In the extraction of fresh and red ginseng, high hydrostatic pressure extraction (HHPE) was found to be more effective than heat extraction (HE).



RESULTS: In fresh ginseng extraction under HHPE, total ginsenosides (1602.2 µg mL−1) and ginsenoside metabolite (132.6 µg mL−1) levels were slightly higher than those under HE (1259.0 and 78.7 µg mL−1), respectively. In red ginseng, similar results indicated total ginsenoside and ginsenoside metabolite amounts according to the extraction methods. Most volatile compounds by HHPE were higher than by HE treatment. HHPE of red ginseng was conducted under four pressures: 0.1 MPa (1 atm), 30, 50, and 80 MPa. Total sugar, uronic acid, and polyphenol amounts increased until 30 MPa of pressure and then showed decreasing tendencies. Total ginsenoside and ginsenoside metabolite contents linearly increased with increasing pressure, and a maximum was reached at 80 MPa for the metabolites.



CONCLUSION: HHPE used for red ginseng processing contributes to enhanced extraction efficiencies of functional materials such as ginsenosides through cell structure modification. Copyright © 2011 Society of Chemical Industry

A comparison between high hydrostatic pressure extraction and heat extraction of ginsenosides from ginseng (Panax ginseng CA Meyer).

Changes of ginsenosides in Korean red ginseng (Panax ginseng) fermented by Lactobacillus plantarum M1

In the paper, we studied the bitterness reduction and the changes in ginsenoside contents of ginseng extract by using commercial amylases and viscozyme, PC-0 (non-enzymatic treatment), PC-1 (spezyme prime treatment) and PC-2 (spezyme prime, optidex and viscozyme treatment). The PC-2 treatment resulted in high levels of total sugar (236.21 mg/mL), uronic acid (9,039.40 µg/mL), polyphenols (608.57 µg/mL) and solid contents (15.66%). Total ginsenosides contents following PC-2, PC-1 and PC-0 treatments of red ginseng were 31,850.6, 21,075.7 and 15,958.1 µg/mL, respectively. The ginsenoside Rh2 was only found after PC-2 treatment of red ginseng. The Rb2 and Rc contents following PC-2-treatment of red ginseng were 999.91 and 2,543.76 µg/mL, respectively. The contents of the ginsenosides Rb1 and Road decreased from 5,699.38 and 1,889.72 µg/mL (in PC-0) to 3,176.43 and 1,597.12 µg/mL (in PC-2), respectively, and that of Rg3 increased from 511.0 µg/mL (in PC-0) to 2,346.5 µg/mL (in PC-2). The bitterness value of PC-2-treated red ginseng decreased from 5.80 (PC-0) to 3.40 (PC-2). Optidex and viscozyme treatment increased total sugar, uronic acid, polyphenol and solid contents and reduced the bitterness of red ginseng extract. In particular, Rb2 and Rc were transformed into Rg3 or Rh2 and Rb1 was transformed into Rg3 following the optidex and viscozyme treatment.



PRACTICAL APPLICATION

Korean ginseng is recognized worldwide as a natural healthy food along with the global trend of preference for natural products. Ginsenosides are abundant in ginseng, especially ginsenoside metabolites, such as ginsenoside Rg3, Rg5, Rk1, CK, Rh1 and Rg2; the metabolites are attracting more attentions for their biological properties and health benefits. However, ginseng has an unfamiliar, bitter/sweet/earthy flavor, quite unlike most foods consumed in the west. We have also used enzymes (spezyme, optidex and viscozyme) for ginseng extraction and to reduce the bitterness and to change ginsenosides glycosides to ginsenosides metabolites.

Bitterness reduction and enzymatic transformation of ginsenosides from korean red ginseng (panax ginseng) extract

Handle everyday research tasks with reliable, citation-backed results

Your personal Research Agent to handle research tasks with citation-backed results

Popular Tasks used by Researchers

How can I help with your research?

Meet SciSpace

Get more enhanced response by uploading the PDFs you want me to reference.

No relevant PDFs in your library

SciSpace is the AI research assistant for academics. Run systematic literature reviews on 280M+ papers, and write papers with cited sources. Trusted by 1M+ students, PhDs & researchers.

SciSpace | AI for Research

Analyze PDFs

Code & Manuscripts

Funding & Grants

Literature & Patents

Medical & Clinical Data

Systematic Review

Visualize & Present

Web & Data

Build a Google Scholar-like website for your research.

Build a website

Create charts and images for your research

Create a Chart

Write a paper for submission to a journal

Draft a manuscript

Patent Search

Design eye-catching scientific posters in minutes.

Scientific Poster Generation

Systematic Literature Review

One task is running at the moment. Your messages will be shown right after.

Drag and drop or click here to browse

Loved by <highlight>1 million+</highlight> researchers

Extract a list of specific topics and their sources from unstructured text

Topics

Compare and analyze relevant papers that matches with your search

Papers

Get insights from PDFs and bookmarked papers from your library

My library

Recent searches

Try searching for:

Catch AI-generated content in scholarly and non-scholarly content

{ai} Detector

Ai Writer

Get PDF Summaries, highlighted text explanations 

Chat with PDF

Effortlessly create in-text citations and bibliographies in APA and 2,500 other formats

Citation generator

Get explanations, summaries, and answers on academic papers

Ease up your research workflow with {scispace}'s cohort of exciting AI tools

Elevate your academic writing skills and convey your ideas the way you want

Paraphraser

Explore our range of reading and writing tools

Your file is being prepared and should be ready in a few minutes. If it's a large file, it might take a bit longer. You can close this window, and we'll email you the file when it's done.

You have reached a maximum limit of <strong>{limit}</strong> columns in the table. Remove at least <strong>1</strong> column to add or create another one.

Sin Yang Choi

Author Tools

Chat about Author

Papers

A comparison between high hydrostatic pressure extraction and heat extraction of ginsenosides from ginseng (Panax ginseng CA Meyer).

Changes of ginsenosides in Korean red ginseng (Panax ginseng) fermented by Lactobacillus plantarum M1

Bitterness reduction and enzymatic transformation of ginsenosides from korean red ginseng (panax ginseng) extract