TY - JOUR
T1 - An Overview on the Use of Response Surface Methodology to Model and Optimize Extraction Processes in the Food Industry
AU - Tirado-Kulieva, Vicente Amirpasha
AU - Sánchez-Chero, Manuel
AU - Villegasyarlequé, Mario
AU - Aguilar, Gretell Fiorela Villegas
AU - Carrión-Barco, Gilberto
AU - Santa Cruz, Abraham Guillermo Ygnacio
AU - Sánchez-Chero, José
N1 - Publisher Copyright:
© 2021 The Author(s). Published by Enviro Research Publishers.
PY - 2021/12
Y1 - 2021/12
N2 - 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.
AB - 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.
KW - Agri-Food
KW - Bioactive Compounds
KW - Design
KW - Modeling
KW - Optimization
KW - Rsm
KW - Variables
UR - http://www.scopus.com/inward/record.url?scp=85124218160&partnerID=8YFLogxK
U2 - 10.12944/CRNFSJ.9.3.03
DO - 10.12944/CRNFSJ.9.3.03
M3 - Review article
AN - SCOPUS:85124218160
SN - 2347-467X
VL - 9
SP - 745
EP - 754
JO - Current Research in Nutrition and Food Science
JF - Current Research in Nutrition and Food Science
IS - 3
ER -