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Physical field-assisted deep eutectic solvent processing: A green and water-saving extraction and separation technology

  • Cunshan Zhou
  • , Adeyemi Ayotunde Adeyanju
  • , Charles Obiora Nwonuma
  • , Adejumoke A. Inyinbor
  • , Omokolade Oluwaseyi Alejolowo
  • , Asmaa Al-Hamayda
  • , Adenike Akinsemolu
  • , Helen Onyeaka
  • , Abiola F. Olaniran
  • Jiangsu University
  • Landmark University
  • United Arab Emirates University
  • University of Birmingham

Research output: Contribution to journalReview articlepeer-review

22 Citations (Scopus)

Abstract

Abstract: Extraction of organic and bioactive compounds from plant materials with the traditional organic solvents aided by water or oil bath heating is not sustainable, because it consumes a lot of energy, time, water/oil, solvents, and results in lower yield. This review discusses deep eutectic solvent (DES) as a green solvent, physical field technology (PFT) as a water-saving and green technology, and how the coupling of PFT (ultrasound [US], microwave [MW], infrared [IR]) to DES will improve the yield and quality of protein, polysaccharides, polyphenols, pectin, and terpenoids extracted from plant materials. Ultrasonication increases DES extraction efficiency via cavitation dislodgement and pores creation. IR coupling to DES enhances the extraction yield of polyphenols and the antioxidant and antiradical activity. MW improves DES extraction yield, reduces energy consumption, operational cost, and compound degradation, and is inferred to be the greenest technology.

Original languageEnglish
Pages (from-to)8248-8275
Number of pages28
JournalJournal of Food Science
Volume89
Issue number12
DOIs
Publication statusPublished - Dec 2024

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

  1. SDG 6 - Clean Water and Sanitation
    SDG 6 Clean Water and Sanitation
  2. SDG 7 - Affordable and Clean Energy
    SDG 7 Affordable and Clean Energy

Keywords

  • deep eutectic solvent (DES)
  • extraction
  • physical field technology (PFT)
  • polyphenols
  • protein

ASJC Scopus subject areas

  • Food Science

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