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Extraction of bioactive compounds from purple corn using emerging technologies: A review
Marcelo Cristianini1, Jhoseline Stayce Guillén Sánchez1
1Faculty of Food Engineering, Dept. of Food Technol., State Univ. of Campinas, UNICAMP, P. O. Box. 6121, 13083-862, Campinas, S.P., Brazil.
Abstract:
The increase in the use of bioactive compounds from purple corn in the food and pharmaceutical industries has led to the investigation of nonconventional extraction technologies that allow one to obtain more of these compounds. In this context, nonconventional techniques, known as emerging technologies, use more efficient processes that are safe for the environment, in addition to obtaining products with better functional characteristics as compared to those obtained by conventional technologies. This review aims to provide information on different nonconventional techniques used in the extraction of bioactive compounds from purple corn.
