Improvements in the extraction of bioactive compounds by enzymes

Publication date: Available online 22 February 2019Source: Current Opinion in Food ScienceAuthor(s): Sandesh J Marathe, Swati B Jadhav, Sandip B Bankar, Kriti Kumari Dubey, Rekha S SinghalBioactives from plants are always in high demand in nutraceutical, pharmaceutical and functional food sectors due to their health benefits. This intensifies the need of extraction of bioactives by different methods that can improve the yield and purity of the compound. Enzyme helps in the release of bioactives from the plant material under optimized conditions so as to make the extraction process efficient. Though enzymatic extraction of bioactive has been used since long, it needs improvement to further enhance the yield, reduce the process time and to make the process cost competitive. The combination of enzymatic extraction with other green techniques such as ultrasound extraction, supercritical fluid extraction, three phase partitioning, ionic liquid extraction and microwave extraction can boost the advantages of enzymatic extraction. This review focuses on the improvement in the enzymatic extraction techniques for the bioactive in detail.
Source: Current Opinion in Food Science - Category: Food Science Source Type: research