Recent Trends in Extraction Techniques for High Value Compounds from Algae as Food Additives

Saniye Akyil, Işıl İlter, Mehmet Koç, Figen Ertekin

Abstract


Algae have been considered as a source of high value bioactive compounds including pigments, lipids, fatty acids, polysaccharides, antioxidants and minerals. These compounds serve as a source of nutrition for both humans and animals and as additives in food production. Conventional solvent and/or green extraction techniques are mostly applied to extract these compounds from algae biomass. In this review, paper the most frequently used green extraction techniques such as supercritical fluid extraction, microwave assisted extraction, ultrasound-assisted extraction, pressurized liquid extraction, subcritical water extraction and pulsed electric field extraction were investigated in terms of their process conditions, applications, advantages and disadvantages.

Keywords


algae; bioactive compounds; green extraction; microwave assisted extraction; ultrasound-assisted extraction

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DOI: https://doi.org/10.24925/turjaf.v6i8.1008-1014.1895

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This work is licensed under Creative Commons Attribution 4.0 International License

ISSN: 2148-127X

Turkish JAF Sci.Tech.

Turkish Journal of Agriculture - Food Science and Technology (TURJAF) is indexed by the following national and international scientific indexing services: