Electrofluidic pretreatment for enhancing essential oil extraction from citrus fruit peel waste

2017 ◽  
Vol 159 ◽  
pp. 85-94 ◽  
Author(s):  
Fengfeng Wu ◽  
Yamei Jin ◽  
Xueming Xu ◽  
Na Yang
Keyword(s):  
Essential Oil ◽  
Citrus Fruit ◽  
Oil Extraction ◽  
Fruit Peel

scholarly journals An Analysis of the Extraction Technologies: Fruit Peel Waste

2021 ◽  
Vol 25 (1) ◽  
pp. 666-675
Author(s):  
Nidhiben Patel ◽  
Antra Kalnbalkite ◽  
Dagnija Blumberga
Keyword(s):  
Essential Oil ◽  
Steam Distillation ◽  
Extraction Methods ◽  
Oil Extraction ◽  
Waste Valorization ◽  
Fruit Peel ◽  
Analytic Hierarchy ◽  
Cold Pressing ◽  
Fruit Waste ◽  
Hierarchy Process

Abstract Advances in technology over the past few years have allowed us to evolve from waste to value. Food waste has been an increased recognition that more attention needs to be paid to this area. With this concern, research on fruit waste valorization into medicinal products has a rich background. This paper approaches the problem with a broader perspective by introducing the fruit waste valorization pathway. The key idea in this paper is to use the multi-criteria analysis method to choose the best essential oil extraction technique from fruit waste. The performance of four different extraction methods i.e., steam distillation, cold-pressing, solvent extraction, and hydro distillation compared in the approach, considering the environmental, economic, social, and technical criteria. The methodology was developed with two scenarios, by using the Analytic hierarchy process (AHP) and Technique for Order of Preference by Similarity to Ideal Solution (TOPSIS) methods. Our research highlighted that cold-pressing extraction is the most effective technique for essential oil extraction in both scenarios.

The diazepam-like sedative effects of vaporized essential oil from the Okinawan Kabuchii citrus fruit

Planta Medica ◽  
2012 ◽  
Vol 78 (11) ◽  
Author(s):  
Y Kobayashi ◽  
H Takemoto ◽  
Z Fu ◽  
E Shimizu ◽  
Y Kinjo
Keyword(s):  
Essential Oil ◽  
Citrus Fruit ◽  
Sedative Effects

Manufacturing Process for Extracting Essential Oils from White Pepper (Piper nigrum L.) by Hydrodistillation Technique

2019 ◽  
Vol 298 ◽  
pp. 89-93 ◽  
Author(s):  
Thien Hien Tran ◽  
Thi To Quyen Ngo ◽  
Thi Kim Ngan Tran ◽  
Tri Duc Lam ◽  
Tan Phat Dao ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Manufacturing Process ◽  
Oil Extraction ◽  
Piper Nigrum ◽  
Optimal Conditions ◽  
Distillation Process ◽  
White Pepper ◽  
Oil Performance

Vietnam is the world's leading country in growing and producing pepper trees. In this study, we attempted the optimization of white pepper essential oil extraction. The obtained oil was then subject to determination of constituent composition via GC-MS method. The essential oil performance achieved 3.6% by hydro-distillation process with optimal conditions (25 grams of fresh pepper, size 18, 120 minutes extraction, 130°C). A total of 23 volatile constituents were identified from the white pepper essential oil, with the major components being 27.4% of Limonene, 3-Carene 22,928%, Sabinene 17,622%, β-pinene 10.068%, α-Pinene 5.426%.

Syzygium aromaticum (Clove) essential oil: an alternative for the sanitization of citrus fruit in packinghouses

2021 ◽  
Author(s):  
Tiago Soraggi Battagin ◽  
Mario Nicolas Caccalano ◽  
Guilherme Dilarri ◽  
Caio Felipe Cavicchia Zamuner ◽  
Natália Alleoni ◽  
...  
Keyword(s):  
Essential Oil ◽  
Citrus Fruit ◽  
Syzygium Aromaticum ◽  
Clove Essential Oil

scholarly journals The design and build of ohmic heated hydro distillation for the essential oil extraction of eucalyptus leaves

2021 ◽  
Vol 672 (1) ◽  
pp. 012017
Author(s):  
Iswahyono ◽  
A.S. Saleh ◽  
S Djamila ◽  
A. Bahariawan ◽  
L. Komariah
Keyword(s):  
Essential Oil ◽  
Oil Extraction ◽  
Eucalyptus Leaves

scholarly journals PERBANDINGAN METODE MICROWAVE HYDRODISTILLATION (MH) DAN MICROWAVE HYDRODIFFUSION AND GRAVITY (MHG) UNTUK MENGEKSTRAK MINYAK ATSIRI DARI KULIT JERUK

2017 ◽  
Vol 2 (1) ◽  
pp. 82
Author(s):  
Ayu Chandra Kartika Fitri ◽  
Fikka Kartika Widyastuti
Keyword(s):  
Essential Oil ◽  
Microwave Power ◽  
Citrus Fruit ◽  
Orange Peel ◽  
Quality Standard ◽  
Extraction Methods ◽  
Oil Composition ◽  
Citrus Peel ◽  
Oxygenated Compounds ◽  
Earth Gravity

One source of essential oil that has long been popular is a citrus fruit (Citrus aurantium). Results waste citrus peel around 500,000 tonnes per year. So the prospects for the utilization of waste orange peel are big enough to extract the essential oil. However, conventional extraction methods have drawbacks in terms of product quality, so to find solutions to these shortcomings, it is necessary to use the extraction method by Microwave Hydrodiffusion and Gravity (MHG). This method combines the use of microwave heating and physical phenomena (hydrodiffusi and earth gravity) at atmospheric pressure, without addition of organic solvents or water. In this study used fresh orange peel material 400 and 500 grams, two variable microwave power of 100 and 300 Watt and the extraction time for 15, 30, 45 and 60 minutes. To know the processing time and the microwave power effective method of MHG, oil composition was analyzed by GCMS to determine the amount of the fraction of oxygenated compounds. The larger of installed microwave power, the higher of operating temperature, so the %yield increases in a shorter time. From the comparison of energy consumed, the MHG method is give 30% more energy efficient than the Microwave Hydrodistillation (MHD) method. The use of microwaves does not change the physical properties of oil. The oil produced from the MHG method has a good quality because it has specific gravity and refractive index values that meet the EOA quality standard and has a greater oxygenated compounds content than the MHD method

scholarly journals Developing Penicillium digitatum Management Strategies on Post-Harvest Citrus Fruits with Metabolic Components and Colonization of Bacillus subtilis L1-21

2022 ◽  
Vol 8 (1) ◽  
pp. 80
Author(s):  
Yongmei Li ◽  
Mengyuan Xia ◽  
Pengbo He ◽  
Qiaoming Yang ◽  
Yixin Wu ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Culture Filtrate ◽  
Management Strategies ◽  
Citrus Fruit ◽  
Inhibition Zone ◽  
Penicillium Digitatum ◽  
Antifungal Compounds ◽  
Fruit Peel ◽  
Post Harvest

Citrus is among the most important plants in the fruit industry severely infected with pathogens. Citrus green mold caused by Penicillium digitatum is one of the most devastating diseases during post-harvest stages of citrus fruit. In this study, a potential endophyte Bacillus subtilis L1-21, isolated from healthy citrus plants, was assessed for its biocontrol activity against the pathogen P. digitatum. Based on an in vitro crosstalk assay, we suggested that B. subtilis L1-21 inhibits the pathogen with an inhibition zone of 3.51 ± 0.08 cm. Biocontrol efficacy was highest for the fermented culture filtrate of B. subtilis L1-21. Additionally, using GC-MS analysis, 13 compounds were detected in the extract of this endophyte. The culture filtrate in Landy medium could enlarge and deform pathogen spores and prevent them from developing into normal mycelium. Accordingly, the Landy culture filtrate of B. subtilis L1-21 was stable in the temperature range of 4–90 °C and pH of 3–11. Further, MALDI-TOF-MS for B. subtilis L1-21 detected surfactin, fengycin, bacillaene and bacilysin as potential antifungal compounds. GFP-tagged B. subtilis L1-21 easily colonized in citrus fruit peel and pulp, suggesting its role in eliminating the fungal pathogen. Altogether, it is highly expected that the production of antifungal compounds, and the colonization potential of B. subtilis L1-21 are required against the post-harvest P. digitatum pathogen on citrus fruit.

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