An overview on the use of response surface methodology to model and optimize extraction processes in the food Industry

Descripción del Articulo

Response surface methodology (RSM) is a widely used tool for modeling and optimization for food processes. The objective of this review is to evaluate recent findings on the use of RSM in the extraction of compounds from agri-food products. First, the steps for the application of RSM were briefly de...

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Detalles Bibliográficos
Autor: Carrión Barco, Gilberto
Formato: artículo
Fecha de Publicación:2021
Institución:Universidad Tecnológica del Perú
Repositorio:UTP-Institucional
Lenguaje:inglés
OAI Identifier:oai:repositorio.utp.edu.pe:20.500.12867/5589
Enlace del recurso:https://hdl.handle.net/20.500.12867/5589
http://dx.doi.org/10.12944/CRNFSJ.9.3.03
Nivel de acceso:acceso abierto
Materia:Food industry
Bioactive compounds
Response surface methodology
https://purl.org/pe-repo/ocde/ford#2.11.01
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dc.title.es_PE.fl_str_mv An overview on the use of response surface methodology to model and optimize extraction processes in the food Industry
title An overview on the use of response surface methodology to model and optimize extraction processes in the food Industry
spellingShingle An overview on the use of response surface methodology to model and optimize extraction processes in the food Industry
Carrión Barco, Gilberto
Food industry
Bioactive compounds
Response surface methodology
https://purl.org/pe-repo/ocde/ford#2.11.01
title_short An overview on the use of response surface methodology to model and optimize extraction processes in the food Industry
title_full An overview on the use of response surface methodology to model and optimize extraction processes in the food Industry
title_fullStr An overview on the use of response surface methodology to model and optimize extraction processes in the food Industry
title_full_unstemmed An overview on the use of response surface methodology to model and optimize extraction processes in the food Industry
title_sort An overview on the use of response surface methodology to model and optimize extraction processes in the food Industry
author Carrión Barco, Gilberto
author_facet Carrión Barco, Gilberto
author_role author
dc.contributor.author.fl_str_mv Carrión Barco, Gilberto
dc.subject.es_PE.fl_str_mv Food industry
Bioactive compounds
Response surface methodology
topic Food industry
Bioactive compounds
Response surface methodology
https://purl.org/pe-repo/ocde/ford#2.11.01
dc.subject.ocde.es_PE.fl_str_mv https://purl.org/pe-repo/ocde/ford#2.11.01
description Response surface methodology (RSM) is a widely used tool for modeling and optimization for food processes. The objective of this review is to evaluate recent findings on the use of RSM in the extraction of compounds from agri-food products. First, the steps for the application of RSM were briefly detailed. According to the analysis performed, RSM is suitable because it evaluates the effects of the independent variables and their interactions on the responses, which is ideal for the optimization of different techniques for the extraction of multiple bioactive compounds and therefore, in the various studies, has allowed to significantly increase the yield and even the biological activities of the extracts; however, RSM has limitations and considering the complexity and dynamics of foods, the challenge is much greater. In this sense, it was determined that simultaneous use with other techniques is necessary in order to optimally describe the process and obtain more accurate results.
publishDate 2021
dc.date.accessioned.none.fl_str_mv 2022-07-13T17:29:22Z
dc.date.available.none.fl_str_mv 2022-07-13T17:29:22Z
dc.date.issued.fl_str_mv 2021
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format article
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dc.identifier.issn.none.fl_str_mv 2322–0007
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/20.500.12867/5589
dc.identifier.journal.es_PE.fl_str_mv Current Research in Nutrition and Food Science
dc.identifier.doi.none.fl_str_mv http://dx.doi.org/10.12944/CRNFSJ.9.3.03
identifier_str_mv 2322–0007
Current Research in Nutrition and Food Science
url https://hdl.handle.net/20.500.12867/5589
http://dx.doi.org/10.12944/CRNFSJ.9.3.03
dc.language.iso.es_PE.fl_str_mv eng
language eng
dc.relation.ispartofseries.none.fl_str_mv Current Research in Nutrition and Food Science;vol. 9, n° 3, pp. 745 - 754
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eu_rights_str_mv openAccess
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dc.publisher.es_PE.fl_str_mv Enviro Research Publishers
dc.publisher.country.es_PE.fl_str_mv IN
dc.source.es_PE.fl_str_mv Repositorio Institucional - UTP
Universidad Tecnológica del Perú
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instname_str Universidad Tecnológica del Perú
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spelling Carrión Barco, Gilberto2022-07-13T17:29:22Z2022-07-13T17:29:22Z20212322–0007https://hdl.handle.net/20.500.12867/5589Current Research in Nutrition and Food Sciencehttp://dx.doi.org/10.12944/CRNFSJ.9.3.03Response surface methodology (RSM) is a widely used tool for modeling and optimization for food processes. The objective of this review is to evaluate recent findings on the use of RSM in the extraction of compounds from agri-food products. First, the steps for the application of RSM were briefly detailed. According to the analysis performed, RSM is suitable because it evaluates the effects of the independent variables and their interactions on the responses, which is ideal for the optimization of different techniques for the extraction of multiple bioactive compounds and therefore, in the various studies, has allowed to significantly increase the yield and even the biological activities of the extracts; however, RSM has limitations and considering the complexity and dynamics of foods, the challenge is much greater. 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An overview on the use of response surface methodology to model and optimize extraction processes in the food Industry
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