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Overview and Toxicity Assessment of Ultrasound-Assisted Extraction of Natural Ingredients from Plants.

Authors :
Demesa, Abayneh Getachew
Saavala, Soila
Pöysä, Marjo
Koiranen, Tuomas
Source :
Foods; Oct2024, Vol. 13 Issue 19, p3066, 13p
Publication Year :
2024

Abstract

In different food technology unit operations, toxicity can be increased due to unwanted side reactions and is typically associated with the increased thermal energy that facilitates the latter. Authorities in food technology have not provided clear guidelines on using ultrasound (US), but they also have not prohibited its use in food processing. In this study, the source materials and ultrasound-assisted reactions reported in the literature were reviewed to investigate potential side reactions in ultrasound-assisted extraction (UAE). Industrial or pilot-scale processes published in the open literature and in industry patents were also examined. UAE is a highly effective extraction method that significantly increases extraction yields. According to the literature, there is no direct evidence of the formation of toxic compounds from natural food ingredients caused by UAE. However, experimental studies are urgently needed to assess the potential accumulation of toxic substances, especially in the case of certain plants. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
23048158
Volume :
13
Issue :
19
Database :
Complementary Index
Journal :
Foods
Publication Type :
Academic Journal
Accession number :
180271001
Full Text :
https://doi.org/10.3390/foods13193066