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dc.contributor.authorPlaza del Moral, Merichel 
dc.contributor.authorMarina Alegre, María Luisa 
dc.date.accessioned2021-06-09T15:02:05Z
dc.date.issued2019-07
dc.identifier.bibliographicCitationTrAC - Trends in Analytical Chemistry, 2019, v. 116, p. 236-247en
dc.identifier.issn0165-9936
dc.identifier.urihttp://hdl.handle.net/10017/48423en
dc.description.abstractIn the last years, the fact that water is a "green" solvent capable of tunable their properties by changing temperature has tended to increase publications using pressurized hot water extraction (PHWE) as a "green" extraction technique. PHWE has been established as a special extraction technique employed in obtaining bioactive compounds such as polyphenols, diterpenes and polysaccharides, among others from natural sources. Therefore, the main goal of this review is to provide the reader with a brief description of PHWE fundamentals, an up-to-date overview on the use of PHWE to recover bioactive compounds (2015-present), following our previous work by Plaza and Turner (Trends in Analytical Chemistry 71 (2015) 39-57). The last and future trends in PHWE are presented such as its combination with ionic liquids or deep eutectic solvents as well as its coupling with drying steps in order to get higher extraction yields and dried particle formation from extracts, respectively. (C) 2019 Published by Elsevier B.V.en
dc.format.mimetypeapplication/pdfen
dc.language.isoengen
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)en
dc.rights© Elsevieren
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/en
dc.subjectBioactive compoundsen
dc.subjectDiterpenesen
dc.subjectExtractionen
dc.subjectPolyphenolsen
dc.subjectPolysaccharidesen
dc.subjectPressurized liquid extractionen
dc.subjectSubcriticalen
dc.subjectSuperheateden
dc.subjectWateren
dc.titlePressurized hot water extraction of bioactivesen
dc.typeinfo:eu-repo/semantics/articleen
dc.subject.ecienciaChemistryen
dc.subject.ecienciaQuímicaes_ES
dc.contributor.affiliationUniversidad de Alcalá. Departamento de Química Analítica, Química Física e Ingeniería Químicaes_ES
dc.date.updated2021-06-09T15:01:33Z
dc.type.versioninfo:eu-repo/semantics/publishedVersionen
dc.identifier.doidoi.org/10.1016/j.trac.2019.03.024en
dc.relation.projectIDinfo:eu-repo/grantAgreement/CAM//S2018%2FBAA-4393/ES/ESTRATEGIAS INTEGRADAS PARA LA MEJORA DE LA CALIDAD, LA SEGURIDAD Y LA FUNCIONALIDAD DE LOS ALIMENTOS: HACIA UNA ALIMENTACIÓN SALUDABLE/AVANSECAL-II-CMes_ES
dc.date.embargoEndDate2021-08-01
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessen
dc.identifier.uxxiAR/0000032068en
dc.identifier.publicationtitleTrAC - Trends in Analytical Chemistryen
dc.identifier.publicationvolume116
dc.identifier.publicationlastpage247
dc.identifier.publicationfirstpage236


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