A review of ultrasound-assisted extraction for plant bioactive compounds: Phenolics, flavonoids, thymols, saponins and proteins. (July 2022)

• Record Type: Journal Article
• Authors: Yusoff, Ida Madiha; Mat Taher, Zarani; Rahmat, Zaidah; Chua, Lee Suan
• Is Part Of: Food research international. Volume 157(2022)
• Publication Date: 2022-07
• Subjects: Bioaccessibility -- Flavour -- Fortification -- Natural -- Nutraceutical -- Phytochemical -- Sonicator -- Ultrasound; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.111268
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Ultrasound assisted extraction above 20 kHz was effective to extract plant bioactive compounds. Release bound phenolics, increase saponin solubility, and change protein structure and function. Ultrasound facilitates wine aging, compound bioaccessibility, debittering and fortification. Parameters; temperature, time, solvent, frequency and power are important in ultrasonic treatment. Ultrasonic technology may integrate with other techniques to improve food process performance. Abstract: Plant bioactive compounds are important sources for the development of food, nutraceutical, cosmetic, and pharmaceutical products. Ultrasound-assisted extraction is one of the promising methods in the extraction of plant bioactive compounds. The ultrasonic-assisted extraction is accepted as a green extraction technique due to its high performance with less solvent and time consumption, as well as suitable for thermo-sensitive compounds. The objective of this paper is to review the recent advancement of ultrasound-assisted extraction for bioactive compounds from plant material. The mechanism and advantages of ultrasound-assisted extraction are discussed, particularly focusing on the extraction of bioactive compounds such as phenolics, flavonoids, thymols, saponins and proteins. Previous studies on the optimization of extraction variables are systematically reviewed to reveal their significant contribution to the yield and quality change of bioactive compounds. Ultrasonic technology has also been combined with other processing technologies to improve food quality, stability, safety and security. Therefore, ultrasound-assisted extraction is effective to recover bioactive compounds from plant materials and enhance the processing of food industries.