Green foodomics: new strategies for greener extraction techniques

Resumen del trabajo presentado al XVII Latin American Symposium on Chromatography and Related Techniques (COLACRO), celebrado en Aracaju/SE (Brasil) del 14 al 19 de julio de 2019.Foodomics attempts to provide a global vision on the relationship between food and health through the use of -omics technologies and covers different fields of research included in food science and associated to sustainability. Green Foodomics follows up this approach while contributing to the greenness, sustainability and ecology of Foodomics as a whole. Among the different possibilities that can help foodomics moving towards a cleaner scientific discipline, the replacement of toxic solvents for green solvents with lower environmental impact, the design of new biorefinery processes and the intensification and integration of processes are involved in both, the extraction of bioactives from natural sources (such as plants, algae, food by-products, among others) that can be used as food ingredients, and the necessary sample preparation steps to determine the chemical composition of the natural extracts (that should follow the green analytical chemistry (GAC) principles). In this presentation, different applications involving the development of green extraction methods (mainly based on compressed fluids) will be presented with the idea of moving from 'small to big' (or viceversa) for the extraction and characterization of bioactive compounds from natural sources.Peer reviewe