Intensification of extraction of natural products using ultrasonic irradiations—A review of current status
By S. Shirsath, S. Sonawane, P. Gogate. 2012
577 citations recorded by the source corpus.
Subfields: Analytical Chemistry, Food Science, Spectroscopy
View Paper: https://www.semanticscholar.org/paper/0a032f226f8552ab963440f680323785af975356
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In Analytical Chemistry
In Food Science
In Spectroscopy
Citations in the corpus
- Extraction of Flavonoids From Natural Sources Using Modern Techniques (2020, background): “UAE can be used in many types of matrices, such as fruits, teas, seeds, vegetables, or flowers, which are sources of many bioactive compounds of different classes (Shirsath et al., 2012; Tabaraki et al., 2012).”
- Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review. (2017, background): “In the case of UAE, some 16 authors report a beneficial effect of temperature rise from 20°C to 70°C compared to non17 sonicated extractions [7].”
- Application of Ultrasound in Food Science and Technology: A Perspective (2018, methodology): “Finally, the US extraction process has received biological certification for use in both the food and cosmetic industries [17] (Figure 1).”
- Ultrasound assisted extraction for the recovery of phenolic compounds from vegetable sources (2017, background): “Ultrasonic Assisted Extraction (UAE) has acoustic cavitation force as the main driving force; it is capable of inducing a series of compressions and rarefactions in the molecules of the present solvent, causing the formation of bubbles as a result of changes in temperature and pressure (Figure 2) [2”