1.5.3 Enzymatic Extraction
Is also related to extraction with solvent, with the exception of that an enzyme is
utilized instead of a solvent to isolate the materials; the trans-esterification reaction is
also aided for turning lipids into fatty ester methyl esters (FAMEs) via alcohol in
presence of catalyst. The benefits of using this approach are the fast extraction of
medium-chain triglycerides that are volatile in nature, and the absence of antioxidants to preserve lipids.
1.5.4 Extraction Through Ultrasound
Ultrasound is generated by mechanical waves. Ultrasound and sound are differentiated according to wave frequency. Ultrasound frequencies are beyond human
levels of hearing (20 kHz-10 MHz), while sound waves are lower than the frequencies that human can hear (16 Hz to 20 kHz). Ultrasound is of two types: high
intensity and low intensity. Higher intensity and lower frequency ultrasound can
modify the properties of food, while high-frequency, low-intensity ultrasound is
used for nondestructive research, mostly for quality evaluation.
1.5.5 Microwave-Assisted Extraction
Through microwave heating, the sample being considered is heated evenly with a
non-contact source of heat. Like in conventional heating, during microwave heating
the heat reaches the inside of the sample. Two facets of considerable importance are
transfer of heat and transfer of mass traditional and microwave heating.
1.5.6 Ionic Liquids for Extraction
It contains cation- and anion-forming salts. They can be in a fluid stage, till 140
C. It
is well known for its excellent electrochemical and thermal stability. They are highly
conductive and have a vast array of miscibilities. The algal cell wall of cellulose can
be dissolved by ionic liquids.
28
A. Shrivastava et al.
Is also related to extraction with solvent, with the exception of that an enzyme is
utilized instead of a solvent to isolate the materials; the trans-esterification reaction is
also aided for turning lipids into fatty ester methyl esters (FAMEs) via alcohol in
presence of catalyst. The benefits of using this approach are the fast extraction of
medium-chain triglycerides that are volatile in nature, and the absence of antioxidants to preserve lipids.
1.5.4 Extraction Through Ultrasound
Ultrasound is generated by mechanical waves. Ultrasound and sound are differentiated according to wave frequency. Ultrasound frequencies are beyond human
levels of hearing (20 kHz-10 MHz), while sound waves are lower than the frequencies that human can hear (16 Hz to 20 kHz). Ultrasound is of two types: high
intensity and low intensity. Higher intensity and lower frequency ultrasound can
modify the properties of food, while high-frequency, low-intensity ultrasound is
used for nondestructive research, mostly for quality evaluation.
1.5.5 Microwave-Assisted Extraction
Through microwave heating, the sample being considered is heated evenly with a
non-contact source of heat. Like in conventional heating, during microwave heating
the heat reaches the inside of the sample. Two facets of considerable importance are
transfer of heat and transfer of mass traditional and microwave heating.
1.5.6 Ionic Liquids for Extraction
It contains cation- and anion-forming salts. They can be in a fluid stage, till 140
C. It
is well known for its excellent electrochemical and thermal stability. They are highly
conductive and have a vast array of miscibilities. The algal cell wall of cellulose can
be dissolved by ionic liquids.
28
A. Shrivastava et al.