Subcritical water refers to high-temperature and high-pressure water. A unique and useful
characteristic of subcritical water is that its polarity can be dramatically decreased with …

Background Subcritical water (SWE) and supercritical carbon dioxide extraction (SCCO 2)
are novel extraction techniques for recovering compounds with food-enhancement and …

Polyphenols are micronutrients that are widely present in human daily diets. Numerous
studies have demonstrated their potential as antioxidants and anti-inflammatory agents, and …

Subcritical water extraction (SWE) is a green process that uses water as a solvent for
extracting non-polar flavonoids by varying the temperature-dependent dielectric constant …

Kombucha beverages were produced by fermentation of new types of substrates–yarrow
infusions and yarrow subcritical water extracts (SWE). Fermentation process parameters …

Nanotechnology is an emerging field of science, and nanotechnological concepts have
been intensively studied for potential applications in the food industry. Nanoparticles (with …

The agricultural and food industry sectors play essential roles in the global economy, but
also generate significant amounts of wastes every year associated to their activities, which …

In this study, an efficient utilization and valorization of mandarin peel (Citrus unshiu Marc.
var. Kuno) was investigated using innovative and green extraction techniques. The first step …

The improper disposal of by-products from the agri-food industry raises global economic
concerns. Therefore, proper management, development, and optimization of promising …

Highlights•Critical vision of water as a green extraction solvent.•Metric tools for assessing
the environmental sustainability of an extraction process.•Physicochemical properties of …