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

Authors

  • Saniye Akyil Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Bornova/İzmir
  • Işıl İlter Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Bornova/İzmir
  • Mehmet Koç 2Department of Food Engineering, Faculty of Engineering, Adnan Menderes University, 09010 Aydın
  • Figen Ertekin Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Bornova/İzmir

DOI:

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

Keywords:

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

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.

Author Biographies

Saniye Akyil, Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Bornova/İzmir

Gıda Mühendisliği Bölümü

Işıl İlter, Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Bornova/İzmir

Gıda Mühendisliği Bölümü

Mehmet Koç, 2Department of Food Engineering, Faculty of Engineering, Adnan Menderes University, 09010 Aydın

Gıda Mühendisliği Bölümü

Figen Ertekin, Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Bornova/İzmir

Gıda Mühendisliği Bölümü

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Published

20.08.2018

How to Cite

Akyil, S., İlter, I., Koç, M., & Ertekin, F. (2018). Recent Trends in Extraction Techniques for High Value Compounds from Algae as Food Additives. Turkish Journal of Agriculture - Food Science and Technology, 6(8), 1008–1014. https://doi.org/10.24925/turjaf.v6i8.1008-1014.1895

Issue

Section

Review Articles