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Yang N, Jin Y. Novel Electromagnetic Heat Hydrodistillation for Extraction of Essential Oil from Tangerine Peel. Foods 2024; 13:677. [PMID: 38472790 DOI: 10.3390/foods13050677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2024] [Revised: 02/21/2024] [Accepted: 02/22/2024] [Indexed: 03/14/2024] Open
Abstract
A novel electromagnetic heat method is presented for green extraction of natural compounds from peel residue. In the processing cavity obtained through 3D printing, a core made of amorphous alloy was applied to strengthen the magnetic flux. During the process, an induced electric field was produced in the extract medium owing to an oscillating magnetic field at 50 kHz rather than a pair of electrodes; thus, electrochemical reactions could be avoided. A thermal effect and temperature rise were observed under the field, and essential oil was obtained via this electromagnetic heat hydrodistillation. In addition, the numerical relationships between magnetic field, induced electric field (IEF), induced current density, and temperature profile were elaborated; they were positively correlated with the extraction yield of essential oils. It was found that the waveforms of the magnetic field, induced electric field, and excitation voltage were not consistent. Using a higher magnetic field resulted in high current densities and terminal temperatures in the extracts, as well as higher essential oil yields. When the magnetic field strength was 1.39 T and the extraction time was 60 min, the maximum yield of essential oil reached 1.88%. Meanwhile, conventional hydrodistillation and ohmic heating hydrodistillation were conducted for the comparison; all treatments had no significant impact on the densities. In addition, the essential oil extracted by electromagnetic heat had the lowest acid value and highest saponification value. The proportion of monoterpenoids and oxygen-containing compounds of essential oil extracted by this proposed method was higher than the other two methods. In the end, the development of this electromagnetic heat originating from magnetic energy has the potential to recover high-value compounds from biomass waste.
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Affiliation(s)
- Na Yang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Yamei Jin
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
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2
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Betoret N, Betoret E, Glicerina VT. Valorization and Utilization of Food Wastes and By-Products: Recent Trends, Innovative Technologies and Sustainability Challenges. Foods 2023; 13:9. [PMID: 38201036 PMCID: PMC10777968 DOI: 10.3390/foods13010009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Accepted: 12/07/2023] [Indexed: 01/12/2024] Open
Abstract
The recovery of food by-products and waste is an issue of universal concern, as every year the food industry generates a huge amount of waste and by-products from a variety of sources [...].
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Affiliation(s)
- Noelia Betoret
- Instituto Universitario de Ingeniería de Alimento—FoodUPV, Universitat Politècnica de València, 46022 València, Spain
| | - Ester Betoret
- Instituto Universitario de Ingeniería de Alimento—FoodUPV, Universitat Politècnica de València, 46022 València, Spain
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3
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Moderate electric field-assisted hydro-distillation of thyme essential oil: Characterization of microstructural changes. Sep Purif Technol 2023. [DOI: 10.1016/j.seppur.2022.122449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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4
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Tunç MT, Odabaş Hİ. Single-step recovery of pectin and essential oil from lemon waste by ohmic heating assisted extraction/hydrodistillation: A multi-response optimization study. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102850] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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5
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6
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Kutlu N, Isci A, Sakiyan O, Yilmaz AE. Effect of ohmic heating on ultrasound extraction of phenolic compounds from cornelian cherry (
Cornus mas
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15818] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Naciye Kutlu
- Department of Food Processing Bayburt University Bayburt Turkey
| | - Asli Isci
- Department of Food Engineering Ankara University Ankara Turkey
| | - Ozge Sakiyan
- Department of Food Engineering Ankara University Ankara Turkey
| | - Asim Egemen Yilmaz
- Department of Electrical‐Electronics Engineering Ankara University Ankara Turkey
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7
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Gavahian M, Chu R. Design, development, and performance evaluation of an ohmic extractor to valorize fruit by‐products based on Taguchi method: Reduced energy consumption and enhanced total phenolics. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13825] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Mohsen Gavahian
- Department of Food Science National Pingtung University of Science and Technology Pingtung Taiwan, Republic of China
| | - Rachael Chu
- Department of Food Science National Pingtung University of Science and Technology Pingtung Taiwan, Republic of China
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8
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El Barnossi A, Moussaid F, Iraqi Housseini A. Tangerine, banana and pomegranate peels valorisation for sustainable environment: A review. BIOTECHNOLOGY REPORTS (AMSTERDAM, NETHERLANDS) 2021; 29:e00574. [PMID: 33376681 PMCID: PMC7758358 DOI: 10.1016/j.btre.2020.e00574] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/11/2020] [Revised: 10/01/2020] [Accepted: 11/30/2020] [Indexed: 12/16/2022]
Abstract
Over the last decade the world has been generating a high quantity of tangerine peel waste (TPW), pomegranate peel waste (PPW) and banana peel waste (BPW). These peels have several economic benefits but there is mismanagement or inappropriate valorisation that could present risks to environment and public health. In the current review, we discussed the use of TPW, PPW and BPW directly for animal feed, soil fertilization, specific compost production and bio-adsorbent. We also discussed the valorisation of these peels for manufacturing the value-added products including enzymes, essential oil and other products that can be used in human food, in medical and cosmetic industry. Additionally, recent studies concerning the valorisation of these peels by biorefinery for bioethanol, biogas and biohydrogen production have been discussed. In the same context some other recent studies about valorisation of microorganisms isolated from these peels for medical, agronomic and industrial interests have been also discussed.
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Affiliation(s)
- Azeddin El Barnossi
- Laboratory of Biotechnology, Environment, Agri-Food and Health, Faculty of Sciences Dhar El Mahraz, Sidi Mohammed Ben Abdellah University, Fez, Morocco
| | - Fatimazhrae Moussaid
- Laboratory of Biotechnology, Environment, Agri-Food and Health, Faculty of Sciences Dhar El Mahraz, Sidi Mohammed Ben Abdellah University, Fez, Morocco
| | - Abdelilah Iraqi Housseini
- Laboratory of Biotechnology, Environment, Agri-Food and Health, Faculty of Sciences Dhar El Mahraz, Sidi Mohammed Ben Abdellah University, Fez, Morocco
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9
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Tunç MT, Koca İ. Optimization of ohmic heating assisted hydrodistillation of cinnamon and bay leaf essential oil. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13635] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Merve Tuğçe Tunç
- Gümüşhane University Faculty of Engineering and Natural Sciences, Department of Food Engineering Gümüşhane Turkey
- Ondokuz Mayıs University Faculty of Engineering, Department of Food Engineering Samsun Turkey
| | - İlkay Koca
- Ondokuz Mayıs University Faculty of Engineering, Department of Food Engineering Samsun Turkey
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10
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Ohmic-assisted peeling of fruits: Understanding the mechanisms involved, effective parameters, and prospective applications in the food industry. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.027] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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11
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Ferrentino G, Morozova K, Horn C, Scampicchio M. Extraction of Essential Oils from Medicinal Plants and their Utilization as Food Antioxidants. Curr Pharm Des 2020; 26:519-541. [PMID: 31965940 DOI: 10.2174/1381612826666200121092018] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Accepted: 12/18/2019] [Indexed: 12/11/2022]
Abstract
BACKGROUND The use of essential oils is receiving increasing attention worldwide, as these oils are good sources of several bioactive compounds. Nowadays essential oils are preferred over synthetic preservatives thanks to their antioxidant and antimicrobial properties. Several studies highlight the beneficial effect of essential oils extracted from medicinal plants to cure human diseases such as hypertension, diabetes, or obesity. However, to preserve their bioactivity, the use of appropriate extraction technologies is required. METHODS The present review aims to describe the studies published so far on the essential oils focusing on their sources and chemical composition, the technologies used for their recovery and their application as antioxidants in food products. RESULTS The review has been structured in three parts. In the first part, the main compounds present in essential oils extracted from medicinal plants have been listed and described. In the second part, the most important technologies used for extraction and distillation, have been presented. In detail, conventional methods have been described and compared with innovative and green technologies. Finally, in the last part, the studies related to the application of essential oils as antioxidants in food products have been reviewed and the main findings discussed in detail. CONCLUSION In summary, an overview of the aforementioned subjects is presented by discussing the results of the most recent published studies.
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Affiliation(s)
- Giovanna Ferrentino
- Free University of Bolzano, Faculty of Science and Technology, Piazza Universita 1, 39100 Bolzano, Italy
| | - Ksenia Morozova
- Free University of Bolzano, Faculty of Science and Technology, Piazza Universita 1, 39100 Bolzano, Italy
| | - Christine Horn
- Free University of Bolzano, Faculty of Science and Technology, Piazza Universita 1, 39100 Bolzano, Italy
| | - Matteo Scampicchio
- Free University of Bolzano, Faculty of Science and Technology, Piazza Universita 1, 39100 Bolzano, Italy
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12
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Al-Hilphy AR, Al-Musafer AM, Gavahian M. Pilot-scale ohmic heating-assisted extraction of wheat bran bioactive compounds: Effects of the extract on corn oil stability. Food Res Int 2020; 137:109649. [PMID: 33233228 DOI: 10.1016/j.foodres.2020.109649] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 08/03/2020] [Accepted: 08/27/2020] [Indexed: 12/28/2022]
Abstract
Recent studies introduced ohmic heating-assisted extraction (OHAE) as a promising emerging technology at laboratory-scales. The objectives of the present study were, first, to investigate the applicability of OHAE at pilot-scale for extraction of bioactive compounds from wheat bran immersed in a polar solvent (salted water containing 0.1% NaCl) at the electric field strengths (EFS) of 4.28, 7.90, and 15.71 V/cm and, second, to evaluate the effects of the wheat extracts on the corn oil stability during 30 days of storage at 45 °C. The results showed that OHAE saved 63% of energy consumption compared with the conventional extraction method. Also, the scaled-up OHAE unit yielded extracts with high quantities of bioactive compounds (110-460 ppm total phenolics) and higher antioxidant activities (antioxidant effectiveness of 56-84%) than those of the extract obtained through the conventional extraction method, i.e., 95 ppm total phenolics with antioxidant effectiveness of 51%. Increasing the EFS increased total phenolics and antioxidant effectiveness of extracts. The incorporation of 250 ppm of the extract obtained at the highest EFS effectively postponed the oxidation of corn oil during one month of storage (peroxide value of 7 vs. 19 meq/kg compared with the control sample) and extended the half-life of oil from 11 to 26 days. Besides, mathematical models proposed in this study well-predicted the oxidation stability of the oil samples mixed with the extract.
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Affiliation(s)
| | - Alaa M Al-Musafer
- Quality Control Department, General Company for Grain Processing, Baghdad, Iraq
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan, ROC.
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13
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Gavahian M, Tiwari BK. Moderate electric fields and ohmic heating as promising fermentation tools. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102422] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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14
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Trujillo-Cayado LA, Santos J, Calero N, Alfaro-Rodríguez MC, Muñoz J. Strategies for reducing Ostwald ripening phenomenon in nanoemulsions based on thyme essential oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1671-1677. [PMID: 31802496 DOI: 10.1002/jsfa.10181] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2019] [Revised: 11/25/2019] [Accepted: 11/25/2019] [Indexed: 05/19/2023]
Abstract
BACKGROUND White thyme essential oil, which can be incorporated in clean-label and food emulsion-based products, is a natural antimicrobial agent. However, emulsions containing essential oils commonly undergo Ostwald ripening as the main destabilization process. The main objective of this work was to evaluate various strategies for the inhibition of Ostwald ripening so as to develop stable nanoemulsions containing white thyme essential oil as food preservative and Kolliphor EL as surfactant. RESULTS In a first approach, the influence of the surfactant/dispersed phase ratio and the number of cycles through a microfluidizer on droplet size distribution was evaluated. Unfortunately, these emulsions underwent Ostwald ripening, which was demonstrated by the application of the Lifshitz-Slyozov-Wagner theory. In order to reduce this destabilization mechanism, two different techniques based on the modification of the formulation (addition of rosin gum or Aerosil COK84) were analysed using laser diffraction and multiple light scattering techniques. The addition of rosin gum inhibited the Ostwald ripening mechanism, but only partially. Conversely, the incorporation of Aerosil COK84 to the continuous phase led to a gel-like rheological behaviour which seemed to practically avoid Ostwald ripening. CONCLUSIONS Aerosil particles cover the droplets and form a three-dimensional network suggesting a Pickering stabilization, which was confirmed using transmission electronic microscopy. The results confirmed the role of Aerosil COK84, not only as a thickener or gelling agent, but also as an Ostwald ripening inhibitor. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Luis A Trujillo-Cayado
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, Sevilla, Spain
| | - Jenifer Santos
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, Sevilla, Spain
| | - Nuria Calero
- Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, Sevilla, Spain
| | | | - José Muñoz
- Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, Sevilla, Spain
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15
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Fierascu RC, Fierascu I, Ortan A, Georgiev MI, Sieniawska E. Innovative Approaches for Recovery of Phytoconstituents from Medicinal/Aromatic Plants and Biotechnological Production. Molecules 2020; 25:E309. [PMID: 31940923 PMCID: PMC7024203 DOI: 10.3390/molecules25020309] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2019] [Revised: 01/09/2020] [Accepted: 01/11/2020] [Indexed: 02/06/2023] Open
Abstract
Continuously growing demand for plant derived therapeutic molecules obtained in a sustainable and eco-friendly manner favors biotechnological production and development of innovative extraction techniques to obtain phytoconstituents. What is more, improving and optimization of alternative techniques for the isolation of high value natural compounds are issues having both social and economic importance. In this critical review, the aspects regarding plant biotechnology and green downstream processing, leading to the production and extraction of increased levels of fine chemicals from both plant cell, tissue, and organ culture or fresh plant materials and the remaining by-products, are discussed.
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Affiliation(s)
- Radu Claudiu Fierascu
- University of Agronomic Science and Veterinary Medicine, 59 Marasti Blvd., 011464 Bucharest, Romania; (R.C.F.); (A.O.); (M.I.G.)
- National Institute for Research & Development in Chemistry and Petrochemistry, ICECHIM Bucharest, 202 Spl. Independentei, 060021 Bucharest, Romania
| | - Irina Fierascu
- University of Agronomic Science and Veterinary Medicine, 59 Marasti Blvd., 011464 Bucharest, Romania; (R.C.F.); (A.O.); (M.I.G.)
- National Institute for Research & Development in Chemistry and Petrochemistry, ICECHIM Bucharest, 202 Spl. Independentei, 060021 Bucharest, Romania
| | - Alina Ortan
- University of Agronomic Science and Veterinary Medicine, 59 Marasti Blvd., 011464 Bucharest, Romania; (R.C.F.); (A.O.); (M.I.G.)
| | - Milen I. Georgiev
- University of Agronomic Science and Veterinary Medicine, 59 Marasti Blvd., 011464 Bucharest, Romania; (R.C.F.); (A.O.); (M.I.G.)
- Group of Plant Cell Biotechnology and Metabolomics, Institute of Microbiology, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria
| | - Elwira Sieniawska
- Department of Pharmacognosy with Medicinal Plant Unit, Medical University of Lublin, 1 Chodzki, 20-093 Lublin, Poland;
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16
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Gavahian M, Sastry S, Farhoosh R, Farahnaky A. Ohmic heating as a promising technique for extraction of herbal essential oils: Understanding mechanisms, recent findings, and associated challenges. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 91:227-273. [PMID: 32035597 DOI: 10.1016/bs.afnr.2019.09.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The applicability of ohmic heating, as a volumetric heating technique, has been explored in various sectors of the food industry. The use of ohmic heating for essential oil extraction is among its emerging applications. This chapter overviews the recent progress in this area of research, discusses the mechanisms involved in ohmic-based essential oil extraction processes, explains the effective process parameters, highlights their benefits, and explains the considerations to address the obstacles to industrial implementation. Ohmic-assisted hydrodistillation (OAHD) and ohmic-accelerated steam distillation (OASD) systems were proposed as alternatives to conventional hydrodistillation and steam distillation, respectively. These techniques have successfully extracted essential oils from several aromatic plants (e.g., thyme, peppermint, citronella, and lavender). Both OAHD and OASD possess a number of benefits, such as reducing the extraction time and energy consumption, compared to classical extraction methods. However, these techniques are in their infancy and further economic and upscaling studies are required for their industrial adaptation.
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Affiliation(s)
- Mohsen Gavahian
- Product and Process Research Center, Food Industry Research and Development Institute, Hsinchu, Taiwan, Republic of China.
| | - Sudhir Sastry
- Department of Food, Agricultural and Biological Engineering, The Ohio State University, Columbus, OH, United States
| | - Reza Farhoosh
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Asgar Farahnaky
- School of Science, RMIT University, Melbourne, VIC, Australia
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17
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Roohi R, Hashemi SMB. Experimental and computational fluid dynamics modeling of
Satureja khuzestanica
essential oil extraction during ohmic‐hydrodistillation. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13083] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Reza Roohi
- Department of Mechanical EngineeringFasa University Fasa Iran
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18
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Gavahian M, Khaneghah AM. Cold plasma as a tool for the elimination of food contaminants: Recent advances and future trends. Crit Rev Food Sci Nutr 2019; 60:1581-1592. [DOI: 10.1080/10408398.2019.1584600] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Mohsen Gavahian
- Product and Process Research Center, Food Industry Research and Development Institute, Hsinchu, Taiwan, Republic of China
| | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil
- Department of Technology of Chemistry, Azerbaijan State Oil and Industry University, Baku, Azerbaijan
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19
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Gavahian M, Chu YH, Lorenzo JM, Mousavi Khaneghah A, Barba FJ. Essential oils as natural preservatives for bakery products: Understanding the mechanisms of action, recent findings, and applications. Crit Rev Food Sci Nutr 2018; 60:310-321. [PMID: 30431327 DOI: 10.1080/10408398.2018.1525601] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Bakery products, as an important part of a healthy diet, are characterized by their limited shelf-life. Microbiological spoilage of these products not only affects the quality characteristics and result in the economic loss but also threatens consumer's health. Incorporation of chemical preservatives, as one of the most conventional preserving techniques, lost its popularity due to the increasing consumer's health awareness. Therefore, the bakery industry is seeking alternatives to harmful antimicrobial agents that can be accepted by health-conscious customers. In this regard, essential oils have been previously used as either a part of product ingredient or a part of the packaging system. Therefore, the antimicrobial aspect of essential oils and their ability in delaying the microbiological spoilage of bakery products have been reviewed. Several types of essential oils, including thyme, cinnamon, oregano, and lemongrass, can inhibit the growth of harmful microorganisms in bakery products, resulting in a product with extended shelf-life and enhanced safety. Research revealed that several bioactive compounds are involved in the antimicrobial activity of essential oils. However, some limitations, such as the possible negative effects of essential oils on sensory parameters, may limit their applications, especially in high concentrations. In this case, they can be used in combination with other preservation techniques such as using appropriate packaging materials. Further research regarding the commercial production of the bakery products formulated with essential oils is required in this area.
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Affiliation(s)
- Mohsen Gavahian
- Product and Process Research Center, Food Industry Research and Development Institute, Hsinchu, Taiwan, 30062, Republic of China
| | - Yan-Hwa Chu
- Product and Process Research Center, Food Industry Research and Development Institute, Hsinchu, Taiwan, 30062, Republic of China
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
| | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Burjassot, València, Spain
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20
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Gavahian M, Lee YT, Chu YH. Ohmic-assisted hydrodistillation of citronella oil from Taiwanese citronella grass: Impacts on the essential oil and extraction medium. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.05.015] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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21
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Pateiro M, Barba FJ, Domínguez R, Sant'Ana AS, Mousavi Khaneghah A, Gavahian M, Gómez B, Lorenzo JM. Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review. Food Res Int 2018; 113:156-166. [PMID: 30195508 DOI: 10.1016/j.foodres.2018.07.014] [Citation(s) in RCA: 174] [Impact Index Per Article: 29.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2018] [Revised: 06/11/2018] [Accepted: 07/05/2018] [Indexed: 12/14/2022]
Abstract
Oxidation reactions during manufacturing, distribution, and storage of meat and meat products result in undesirable physicochemical changes and aromas, which leads to detrimental effects on the product quality. This could be translated into the consumer dissatisfaction and economic loss. One of the most common practices to overcome this issue is the incorporation of synthetic antioxidants. However, the increasing health-consciousness of consumers and their preference for natural additives leads to the search of natural alternatives to synthetic antioxidants. A number of essential oils have strong antioxidant properties and are explored as potential alternatives to chemical antioxidants in the meat industry. These compounds are classified as Generally Recognized as Safe (GRAS), and their application single or combined with other essential oils, ingredients or preservation technologies have beneficial effects on meat products. Their activity depends on several parameters including their concentrations, their possible synergistic effects, and the extraction method used to obtain them. Although steam distillation is the most common industrial technique for essential oils extraction, novel technologies have been emerged to address the drawbacks of the traditional extraction method and to obtain high-quality essential oils. This paper provides an overview of the application of essential oils as potential substitutes for synthetic antioxidants in the meat industry, exploring their mechanism of action against oxidation reactions, and the effect of extraction methods on their effectiveness.
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Affiliation(s)
- Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, 80 Monteiro Lobato St., 13083-862 Campinas, São Paulo, Brazil
| | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering, University of Campinas, 80 Monteiro Lobato St., 13083-862 Campinas, São Paulo, Brazil
| | - Mohsen Gavahian
- Product and Process Research Center, Food Industry Research and Development Institute, No. 331 Shih-Pin Rd., Hsinchu 30062, Taiwan, ROC
| | - Belén Gómez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain.
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Sedaghat Doost A, Devlieghere F, Dirckx A, Van der Meeren P. Fabrication ofOriganum compactumessential oil nanoemulsions stabilized using Quillaja Saponin biosurfactant. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13668] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Ali Sedaghat Doost
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering; Ghent University, Coupure Links 653; Gent, 9000 Belgium
| | - Frank Devlieghere
- Laboratory of Food Microbiology and Food Preservation, Part of Food2Know, Faculty of Bioscience Engineering; Ghent University, Coupure Links 653; Gent, 9000 Belgium
| | - Ann Dirckx
- Laboratory of Food Microbiology and Food Preservation, Part of Food2Know, Faculty of Bioscience Engineering; Ghent University, Coupure Links 653; Gent, 9000 Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering; Ghent University, Coupure Links 653; Gent, 9000 Belgium
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23
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Gavahian M, Chu YH, Sastry S. Extraction from Food and Natural Products by Moderate Electric Field: Mechanisms, Benefits, and Potential Industrial Applications. Compr Rev Food Sci Food Saf 2018; 17:1040-1052. [DOI: 10.1111/1541-4337.12362] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2018] [Revised: 04/04/2018] [Accepted: 04/06/2018] [Indexed: 12/17/2022]
Affiliation(s)
- Mohsen Gavahian
- Product and Process Research Center; Food Industry Research and Development Inst.; No. 331 Shih-Pin Rd. Hsinchu 30062 Taiwan ROC
| | - Yan-Hwa Chu
- Product and Process Research Center; Food Industry Research and Development Inst.; No. 331 Shih-Pin Rd. Hsinchu 30062 Taiwan ROC
| | - Sudhir Sastry
- Dept. of Food, Agricultural and Biological Engineering; The Ohio State Univ.; 590 Woody Hayes Drive Columbus OH 43210 USA
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Hashemi SMB, Nikmaram N, Esteghlal S, Mousavi Khaneghah A, Niakousari M, Barba FJ, Roohinejad S, Koubaa M. Efficiency of Ohmic assisted hydrodistillation for the extraction of essential oil from oregano (Origanum vulgare subsp. viride) spices. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.03.003] [Citation(s) in RCA: 70] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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