Overview and Toxicity Assessment of Ultrasound-Assisted Extraction of Natural Ingredients from Plants.

ABSTRACT: In different food technology unit operations, toxicity can be increased due to unwanted side reactions and is typically associated with the increased thermal energy that facilitates the latter. Authorities in food technology have not provided clear guidelines on using ultrasound (US), but they also have not prohibited its use in food processing. In this study, the source materials and ultrasound-assisted reactions reported in the literature were reviewed to investigate potential side reactions in ultrasound-assisted extraction (UAE). Industrial or pilot-scale processes published in the open literature and in industry patents were also examined. UAE is a highly effective extraction method that significantly increases extraction yields. According to the literature, there is no direct evidenc

SUBMITTER: Demesa AG 

PROVIDER: S-EPMC11476364 | biostudies-literature | 2024 Sep

REPOSITORIES: biostudies-literature