Skip to main content
SpringerLink
Log in

Ultrasound-Assisted Extraction of Natural Products

  • Published:
Food Engineering Reviews Aims and scope Submit manuscript

Abstract

Ultrasound-assisted extraction (USAE) is an interesting process to obtain high valuable compounds and could contribute to the increase in the value of some food by-products when used as sources of natural compounds. The main benefits will be a more effective extraction, thus saving energy, and also the use of moderate temperatures, which is beneficial for heat-sensitive compounds. For a successful application of the USAE, it is necessary to consider the influence of several process variables, the main ones being the applied ultrasonic power, the frequency, the extraction temperature, the reactor characteristics, and the solvent–sample interaction. The highest extraction rate is usually achieved in the first few minutes, which is the most profitable period. To optimize the process, rate equations and unambiguous process characterization are needed, aspects that have often been lacking.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

Abbreviations

Π:

Ultrasonic power density

F :

Applied frequency

USAE:

Ultrasound-assisted extraction

References

  1. Abad Romero B, Bou-Maroun E, Reparet JM, Blanquet J, Cayot N (2010) Impact of lipid extraction on the dearomatisation of an Eisenia foetida protein powder. Food Chem 119:459–466

    Article  Google Scholar 

  2. Adewuyi YG (2001) Sonochemistry: environmental science and engineering applications. Ind Eng Chem Res 40:4681–4715

    Article  CAS  Google Scholar 

  3. Atchley AA, Crum LA (1988) Acoustic cavitation and bubble dynamics. In: Suslick KS (ed) Ultrasound, its chemical, physical, and biological effects. VHS Publishers, Weinheim, pp 1–64

    Google Scholar 

  4. Arnold G, Leiteritz L, Zahn S, Rohm H (2009) Ultrasonic cutting of cheese: composition affects cutting work reduction and energy demand. Int Dairy J 19:314–320

    Article  CAS  Google Scholar 

  5. Barbero GF, Liazid A, Palma M, Barroso CG (2008) Ultrasound-assisted extraction of capsaicinoids from peppers. Talanta 75:1332–1337

    Article  CAS  Google Scholar 

  6. Benedito J, Carcel JA, Sanjuan N, Mulet A (2000) Use of ultrasound to assess Cheddar cheese characteristics. Ultrasonics 38:727–730

    Article  CAS  Google Scholar 

  7. Benedito J, Carcel JA, Rossello C, Mulet A (2001) Composition assessment of raw meat mixtures using ultrasonics. Meat Sci 57:365–370

    Article  Google Scholar 

  8. Bhaskaracharya RK, Kentish S, Ashokkumar M (2009) Selected applications of ultrasonics in food processing. Food Eng Rev 1:31–49

    Article  CAS  Google Scholar 

  9. Boonkird S, Phisalaphong C, Phisalaphong M (2008) Ultrasound-assisted extraction of capsaicinoids from Capsicum frutescens on a lab- and pilot-plant scale. Ultrason Sonochem 15:1075–1079

    Article  CAS  Google Scholar 

  10. Cárcel JA, Benedito J, Bon J, Mulet A (2007) High intensity ultrasound effects on meat brining. Meat Sci 76:611–619

    Article  Google Scholar 

  11. Cárcel JA, Benedito J, Rosselló C, Mulet A (2007) Influence of ultrasound intensity on mass transfer in apple immersed in a sucrose solution. J Food Eng 78:472–479

    Article  Google Scholar 

  12. Cavitus (2009) Grape colour and flavour extraction (Pat. Pend.) for red must extraction http://www.cavitus.com. Crafers. Accessed 10 Jan 2011

  13. Chea Chua S, Ping Tan C, Mirhosseini H, Ming Lai O, Long K, Sham Baharin B (2009) Optimization of ultrasound extraction condition of phospholipids from palm-pressed fiber. J Food Eng 92:403–409

    Article  Google Scholar 

  14. Chena R, Menga F, Zhang S, Liu Z (2009) Effects of ultrahigh pressure extraction conditions on yields and antioxidant activity of ginsenoside from ginseng. Sep Purif Technol 66:340–346

    Article  Google Scholar 

  15. Chivate MM, Pandit AB (1995) Quantification of cavitation intensity in fluid bulk. Ultrason Sonochem 2:19–25

    Article  Google Scholar 

  16. Da Porto C, Decorti D (2009) Ultrasound-assisted extraction coupled with under vacuum distillation of flavour compounds from spearmint (carvone-rich) plants: comparison with conventional hydrodistillation. Ultrason Sonochem 16:795–799

    Article  CAS  Google Scholar 

  17. Da Porto C, Decorti D, Kikic I (2009) Flavour compounds of Lavandula angustifolia L. to use in food manufacturing: Comparison of three different extraction methods. Food Chem 112:1072–1078

    Article  CAS  Google Scholar 

  18. Domínguez H, Núñez MJ, Lema JM (1994) Enzymatic pretreatment to enhance oil extraction from fruits and oilseeds: a review. Food Chem 49:271–286

    Article  Google Scholar 

  19. Dong J, Liu Y, Liang Z, Wanga W (2010) Investigation on ultrasound-assisted extraction of salvianolic acid B from Salvia miltiorrhiza root. Ultrason Sonochem 17:61–65

    Article  CAS  Google Scholar 

  20. Entezari MH, Kruus P (1994) Effect of frequency on sonochemical reactions. I: oxidation of iodide. Ultrason Sonochem 1:75–79

    Article  Google Scholar 

  21. Esclapez MD, Sáez V, Milán-Yáñez D, Tudela I, Louisnard O, González-García J (2010) Sonoelectrochemical treatment of water polluted with trichloroacetic acid: from sonovoltammetry to pre-pilot plant scale. Ultrason Sonochem 17:1010–1020

    Article  CAS  Google Scholar 

  22. Ferraro V, Cruz IB, Ferreira R, Malcata JFX, Pintado ME, Castro PML (2010) Valorisation of natural extracts from marine source focused on marine by-products: review. Food Res Int 43:2221–2233

    Article  Google Scholar 

  23. Fischer CH, Hart EJ, Henglein AJ (1986) Hydrogen/deuterium isotope exchange in the hydrogen deuteride-water system under the influence of ultrasound. Phys Chem 90:3059–3060

    Article  CAS  Google Scholar 

  24. Garcia-Noguera J, Weller CL, Oliveira FIP, Rodrigues S, Fernandes FAN (2010) Dual-stage sugar substitution in strawberries with a Stevia-based sweetener. Innovative Food Sci Emerg Technol 11:225–230

    Article  CAS  Google Scholar 

  25. García-Pérez JV, Cárcel JA, de la Fuente-Blanco S, Riera-Franco de Sarabia E (2006) Ultrasonic drying of foodstuff in a fluidized bed: parametric study. Ultrasonics 44:539–543

    Article  Google Scholar 

  26. García-Pérez JV, García-Alvarado MA, Carcel JA, Mulet A (2010) Extraction kinetics modeling of antioxidants from grape stalk (Vitis vinifera var. Bobal): Influence of drying conditions. J Food Eng 101:49–58

    Article  Google Scholar 

  27. González-García J, Sáez V, Tudela I, Díez-Garcia MI, Esclapez MD, Louisnard O (2010) Sonochemical treatment of water polluted by chlorinated organocompounds. A review. Water 2:28–74

    Article  Google Scholar 

  28. Handa SS, Preet S, Khanuja S, Longo G, Rakesh DD (2008) Extraction Technologies for Medicinal and Aromatic Plants. United Nations Industrial Development Organization and the International Centre for Science and High Technology, Trieste

    Google Scholar 

  29. Hemwimol S, Pavasant P, Shotipruk A (2006) Ultrasound-assisted extraction of anthraquinones from roots of Morinda citrifolia. Ultrason Sonochem 13:543–548

    Article  CAS  Google Scholar 

  30. Hielscher (2011) Teltow http://www.hielscher.com. Accessed 10 Jan 2011

  31. Hu Y, Wang T, Wang M, Han S, Wan P, Fan M (2008) Extraction of isoflavonoids from Pueraria by combining ultrasound with microwave vacuum. Chem Engin Process 47:2256–2261

    CAS  Google Scholar 

  32. Ince NH, Tezcanli G, Belen RK, Apikyan PG (2001) Ultrasound as a catalyzer of aqueous reaction systems: the state of the art and environmental applications. Appl Catal B 29:167–176

    Article  CAS  Google Scholar 

  33. Jadhav D, Rekha BN, Gogate PR, Rathod VK (2009) Extraction of vanillin from vanilla pods: a comparison study of conventional soxhlet and ultrasound assisted extraction. J Food Eng 93:421–426

    Article  Google Scholar 

  34. Ji J-b, Lu X-h, Cai M-q, Xu C-c (2006) Improvement of leaching process of Geniposide with ultrasound. Ultrason Sonochem 13:455–462

    Article  CAS  Google Scholar 

  35. Kanthale PM, Gogate PR, Pandit AB, Wilhelm AM (2003) Mapping of an ultrasonic horn: link primary and secondary effects of ultrasound. Ultrason Sonochem 10:331–335

    Article  CAS  Google Scholar 

  36. Karki B, Lamsal BP, Jung S, van Leeuwen JH, Pometto AL III, Grewell D, Khanal SK (2010) Enhancing protein and sugar release from defatted soy flakes using ultrasound technology. J Food Eng 96:270–278

    Article  CAS  Google Scholar 

  37. Kardos N, Luche J-L (2001) Sonochemistry of carbohydrate compounds. Carbohydr Res 332:115–131

    Article  CAS  Google Scholar 

  38. Kotronarou A, Mills G, Hoffmann MR (1991) Ultrasonic Irradiation of para-Nitrophenol in Aqueous Solution. J Phys Chem 95:3630–3638

    Article  CAS  Google Scholar 

  39. Kuijpers MWA, Kemmere MF, Keurentjes JTF (2002) Calorimetric study of the energy efficiency for ultrasound-induced radical formation. Ultrasonics 40:675–678

    Article  CAS  Google Scholar 

  40. Leighton TG (2007) What is ultrasound? Prog Biophys Mol Biol 93:3–83

    Article  Google Scholar 

  41. Leonelli C, Mason TJ (2010) Microwave and ultrasonic processing: now a realistic option for industry. Chem Eng Process 49:885–900

    CAS  Google Scholar 

  42. Li H, Pordesimo L, Weiss J (2004) High intensity ultrasound-assisted extraction of oil from soybeans. Food Res Int 37:731–738

    Article  CAS  Google Scholar 

  43. Liu J, Li J-W, Tang J (2010) Ultrasonically assisted extraction of total carbohydrates from Stevia rebaudiana Bertoni and identification of extracts. Food Bioprod Process 88:215–221

    Article  CAS  Google Scholar 

  44. Lianfu Z, Zelong L (2008) Optimization and comparison of ultrasound/microwave assisted extraction (UMAE) and ultrasonic assisted extraction (UAE) of lycopene from tomatoes. Ultrason Sonochem 15:731–737

    Article  Google Scholar 

  45. Liazid A, Schwarz M, Varela RM, Palma M, Guillén DA, Brigui J, Macías FA, Barroso CG (2010) Evaluation of various extraction techniques for obtaining bioactive extracts from pine seeds. Food Bioprod Process 88:247–252

    Article  CAS  Google Scholar 

  46. Londoño-Londoño J, Rodrigues de Lima V, Lara O, Gil A, Crecsynski Pasa TB, Arango GJ, Ramirez Pineda JR (2010) Clean recovery of antioxidant flavonoids from citrus peel: optimizing an aqueous ultrasound-assisted extraction method. Food Chem 119:81–87

    Article  Google Scholar 

  47. Lou Z, Wang H, Zhang M, Wang Z (2010) Improved extraction of oil from chickpea under ultrasound in a dynamic system. J Food Eng 98:13–18

    Article  CAS  Google Scholar 

  48. Louisnard O, González-García J, Tudela I, Klima J, Sáez V, Vargas-Hernández Y (2009) FEM simulation of a sono-reactor accounting for vibrations of the boundaries. Ultrason Sonochem 16:250–259

    Article  CAS  Google Scholar 

  49. Luque de Castro MD, Priego-Capote F (2007) Analytical Applications of Ultrasound, Vol. 26, Techniques and Instrumentation in Analytical Chemistry. Elsevier Science, Amsterdam

    Google Scholar 

  50. Ma Y, Ye X, Hao Y, Xu G, Xu G, Liu D (2008) Ultrasound-assisted extraction of hesperidin from Penggan (Citrus reticulata) peel. Ultrason Sonochem 15:227–232

    Article  CAS  Google Scholar 

  51. Ma Y, Chen J-C, Liu Dong-Hong, Ye X-Q (2009) Simultaneous extraction of phenolic compounds of citrus peel extracts: effect of ultrasound. Ultrason Sonochem 16:57–62

    Article  CAS  Google Scholar 

  52. Makino K, Mossoba MM, Riesz P (1982) Chemical effects of ultrasound on aqueous solutions. Evidence for hydroxyl and hydrogen free radicals (.cntdot. OH and. cntdot. H) by spin trapping. J Chem Soc 104:3537–3539

    Article  CAS  Google Scholar 

  53. Margulis MA, Margulis IM (2003) Calorimetric method for measurement of acoustic power absorbed in a volume of liquid. Ultrason Sonochem 10:343–345

    Article  CAS  Google Scholar 

  54. Martin CJ, Law ANR (1983) Design of thermistor probes for measurement of ultrasound intensity distributions. Ultrasonics 21:85–90

    Article  Google Scholar 

  55. Mason TJ, Lorimer JP, Bates DM, Zhao Y (1994) Dosimetry in sonochemistry: the use of aqueous terephthalate ion as a fluorescence monitor. Ultrason Sonochem 1:91–95

    Article  Google Scholar 

  56. Meinhardt (2011) Leipzig. http://www.meinhardt-ultraschall.de. Accessed 10 Jan 2011

  57. Montalbo-Lomboy M, Khanal SK, van Leeuwen JH, Raman DR, Dunn L Jr, Grewell D Jr (2010) Ultrasonic pretreatment of corn slurry for saccharification: a comparison of batch and continuous Systems. Ultrason Sonochem 17:939–946

    Article  CAS  Google Scholar 

  58. Mulet A, Cárcel JA, Sanjuán N, Bon J (2003) New food drying technologies. Use of ultrasound. Food Sci Technol Int 9:215–221

    Article  Google Scholar 

  59. Naguleswaran S, Vasanthan T (2010) Dry milling of field pea (Pisum sativum L.) groats prior to wet fractionation influences the starch yield and purity. Food Chem 118:627–633

    Article  CAS  Google Scholar 

  60. Orozco-Solano M, Ruiz-Jiménez J, Luque de Castro MD (2010) Ultrasound-assisted extraction and derivatization of sterols and fatty alcohols from olive leaves and drupes prior to determination by gas chromatography–tandem mass spectrometry. J Chromatogr A 1217:1227–1235

    Article  CAS  Google Scholar 

  61. Patist A, Bates D (2008) Ultrasonic innovations in the food industry: from the laboratory to commercial production. Innovative Food Sci Emerg Technol 9:147–154

    Article  CAS  Google Scholar 

  62. Price GJ (1990) The use of ultrasound for the controlled degradation of polymer solutions. In: Mason TJ (ed) Advances in sonochemistry, vol 1. Jai Press, Cambridge, pp 231–287

    Google Scholar 

  63. Riener J, Noci G, Cronin DA, Morgan DJ, Lyng JG (2010) A comparison of selected quality characteristics of yoghurts prepared from thermosonicated and conventionally heated milks. Food Chem 119:1108–1113

    Article  CAS  Google Scholar 

  64. Riera E, Golás Y, Blanco A, Gallego JA, Blasco M, Mulet A (2004) Mass transfer enhancement in supercritical fluids extraction by means of power ultrasound. Ultrason Sonochem 11:241–244

    Article  CAS  Google Scholar 

  65. Riera E, Blanco A, García J, Benedito J, Mulet A, Gallego-Juárez JA, Blasco M (2010) High-power ultrasonic system for the enhancement of mass transfer in supercritical CO2 extraction processes. Physics Procedia 3:141–146

    Article  CAS  Google Scholar 

  66. Roldán-Gutiérrez JM, Ruiz-Jiménez J, Luque de Castro MD (2008) Ultrasound-assisted dynamic extraction of valuable compounds from aromatic plants and flowers as compared with steam distillation and superheated liquid extraction. Talanta 75:1369–1375

    Article  Google Scholar 

  67. Romdhane M, Gourdon C (2002) Investigation in solid–liquid extraction: influence of ultrasound. Chem Eng J 87:11–19

    Article  CAS  Google Scholar 

  68. Rong L, Kojima Y, Koda S, Nomura H (2008) Simple quantification of ultrasonic intensity using aqueous solution of phenolphthalein. Ultrason Sonochem 8:11–15

    Article  Google Scholar 

  69. Sáez V, Frias-Ferrer A, Iniesta J, Gonzalez-Garcıa J, Aldaz A, Riera E (2005) Chacterization of a 20 kHz sonoreactor. Part I: analysis of mechanical effects by classical and numerical methods. Ultrason Sonochem 12:59–65

    Article  Google Scholar 

  70. Sáez V, Frias-Ferrer A, Iniesta J, Gonzalez-Garcıa J, Aldaz A, Riera E (2005) Characterization of a 20 kHz sonoreactor. Part II: analysis of chemical effects by classical and electrochemical methods. Ultrason Sonochem 12:67–72

    Article  Google Scholar 

  71. Sahena F, Zaidul ISM, Jinap S, Karim AA, Abbas KA, Norulaini NAN, Omar AKM (2009) Application of supercritical CO2 in lipid extraction–A review. J Food Eng 95:240–253

    Article  CAS  Google Scholar 

  72. Science Direct Database (2011) www.sciencedirect.com (Data of consulting: February 2011)

  73. Soria AC, Villamiel M (2010) Effect of ultrasound on the technological properties and bioactivity of food: a review. Trends Food Sci Technol 21:323–331

    Article  CAS  Google Scholar 

  74. Starmans DAJ, Nijhuis HH (1996) Extraction of secondary metabolites from plant material: a review. Trends Food Sci Technol 7:191–197

    Article  CAS  Google Scholar 

  75. Sivakumar V, Lakshmi Anna J, Vijayeeswarri J, Swaminathan G (2009) Ultrasound assisted enhancement in natural dye extraction from beetroot for industrial applications and natural dyeing of leather. Ultrason Sonochem 16:782–789

    Article  CAS  Google Scholar 

  76. Stanisavljevic IT, Lazic ML, Veljkovic VB (2007) Ultrasonic extraction of oil from tobacco (Nicotiana tabacum L.) seeds. Ultrason Sonochem 14:646–652

    Article  CAS  Google Scholar 

  77. Sun Y, Liu D, Chen J, Ye X, Yu D (2011) Effects of different factors of ultrasound treatment on the extraction yield of the all-trans-b-carotene from citrus peels. Ultrason Sonochem 18:243–249

    Article  CAS  Google Scholar 

  78. Suslick KS (2001) Sonoluminescence and sonochemistry. In: Meyers RA (ed) Encyclopedia of physical science and technology, vol 17, 3rd edn. Academic Press, San Diego, pp 363–376

    Google Scholar 

  79. Trabelsi F, Ait-Iyazidi H, Berlan J, Fabre PL, Delmas H, Wilhelm AM (1996) Electrochemical determination of the active zones in a high-frequency ultrasonic reactor. Ultrason Sonochem 3:125–130

    Article  Google Scholar 

  80. Veillet S, Tomao V, Chemat F (2010) Ultrasound assisted maceration: an original procedure for direct aromatisation of olive oil with basil. Food Chem 123:905–911

    Article  CAS  Google Scholar 

  81. Velickovic DT, Milenovic DM, Ristic MS, Veljkovic VB (2008) Ultrasonic extraction of waste solid residues from the Salvia sp. Essential oil hydrodistillation. Biochem Eng J 42:97–104

    Article  CAS  Google Scholar 

  82. Vercet A, Burgos J, Crelier S, Lopez-Buesa P (2001) Inactivation of proteases and lipases by ultrasound. Innovative Food Sci Emerg Technol 2:139–150

    Article  CAS  Google Scholar 

  83. Vilkhu K, Mawson R, Simons L, Bates D (2008) Applications and opportunities for ultrasound assisted extraction in the food industry—A review. Innovative Food Sci Emerg Technol 9:161–169

    Article  CAS  Google Scholar 

  84. Vinatoru M (2001) An overview of the ultrasonically assisted extraction of bioactive principles from herbs. Ultrason Sonochem 8:303–313

    Article  CAS  Google Scholar 

  85. Virot M, Tomao V, Le Bourvellec C, Renard CMCG, Chemat F (2010) Towards the industrial production of antioxidants from food processing by-products with ultrasound-assisted extraction. Ultrason Sonochem 17:1066–1074

    Article  CAS  Google Scholar 

  86. Wang J, Sun B, Cao Y, Tian Y, Li X (2008) Optimisation of ultrasound-assisted extraction of phenolic compounds from wheat bran. Food Chem 106:804–810

    Article  CAS  Google Scholar 

  87. Wang L, Weller CL (2006) Recent advances in extraction of nutraceuticals from plants. Trends Food Sci Technol 17:300–312

    Article  CAS  Google Scholar 

  88. Wei X, Chen M, Xiao Ja, Liu Y, Yu L, Zhang H, Wang Y (2010) Composition and bioactivity of tea flower polysaccharides obtained by different methods. Carbohydr Polym 79:418–422

    Article  CAS  Google Scholar 

  89. Weissler A, Cooper HW, Snyder S (1950) Chemical effects of ultrasonic waves: oxidation of potassium iodide solution by carbon tetrachloride. J Am Chem Soc 72:1769–1775

    Article  CAS  Google Scholar 

  90. Wulff-Pérez M, Torcello-Gómez A, Gálvez-Ruíz MJ, Martín-Rodríguez A (2009) Stability of emulsions for parenteral feeding: preparation and characterization of o/w nanoemulsions with natural oils and Pluronic f68 as surfactant. Food Hydrocolloids 23:1096–1102

    Article  Google Scholar 

  91. Yang B, Yang H, Li J, Li Z, Jiang Y (2011) Amino acid composition, molecular weight distribution and antioxidant activity of protein hydrolysates of soy sauce lees. Food Chem 124:551–555

    Article  CAS  Google Scholar 

  92. Yang Y, Zhang F (2008) Ultrasound-assisted extraction of rutin and quercetin from Euonymus alatus (Thunb.) Sieb. Ultrason Sonochem 15:308–313

    Article  CAS  Google Scholar 

  93. Zhang Z-S, Wang L-J, Li D, Jiao S-S, Chena XD, Maoa Z-H (2008) Ultrasound-assisted extraction of oil from flaxseed. Sep Purif Technol 62:192–198

    Article  CAS  Google Scholar 

  94. Zhang H-F, Yang X-H, Zhao L-D, Wang Y (2009) Ultrasonic-assisted extraction of epimedin C from fresh leaves of Epimedium and extraction mechanism. Innovative Food Sci Emerg Technol 10:54–60

    Article  CAS  Google Scholar 

  95. Zhang Q-A, Zhang Z-Q, Yue X-F, Fan X-H, Li T, Chen S-F (2009) Response surface optimization of ultrasound-assisted oil extraction from autoclaved almond powder. Food Chem 116:513–518

    Article  CAS  Google Scholar 

  96. Zhao S, Kwok K-C, Liang H (2007) Investigation on ultrasound assisted extraction of saikosaponins from Radix Bupleuri. Sep Purif Technol 55:307–312

    Article  CAS  Google Scholar 

  97. Zhu KX, Sun X-H, Zhou H-M (2009) Optimization of ultrasound-assisted extraction of defatted wheat germ proteins by reverse micelles. J Cereal Sci 50:266–271

    Article  CAS  Google Scholar 

  98. Zheng L, Sun D-W (2006) Innovative applications of power ultrasound during food freezing processes—a review. Trends Food Sci Technol 17:16–23

    Article  CAS  Google Scholar 

  99. Zou Y, Xie C, Fan G, Gu Z, Han Y (2010) Optimization of ultrasound-assisted extraction of melanin from Auricularia auricula fruit bodies. Innovative Food Sci Emerg Technol 11:611–615

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The authors thank the Generalitat Valenciana for their financial support in project PROMETEO/2010/062 and the Caja de Ahorros del Mediterráneo for M.D. Esclapez’s pre-doctoral grant.

Author information

Authors and Affiliations

  1. Departamento de Química Física e Instituto Universitario de Electroquímica, Universidad de Alicante, Ap. Correos 99, 03080, Alicante, Spain

    M. D. Esclapez

  2. Grupo de Análisis y Simulación de Procesos Agroalimentarios, Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia, Camí de Vera s/n, E46022, Valencia, Spain

    J. V. García-Pérez, A. Mulet & J. A. Cárcel

Authors
  1. M. D. Esclapez
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. J. V. García-Pérez
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. A. Mulet
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. J. A. Cárcel
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to A. Mulet.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Esclapez, M.D., García-Pérez, J.V., Mulet, A. et al. Ultrasound-Assisted Extraction of Natural Products. Food Eng Rev 3, 108–120 (2011). https://doi.org/10.1007/s12393-011-9036-6

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12393-011-9036-6

Keywords

Search

Navigation