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Yin H, Zhang H, Cui J, Wu Q, Huang L, Qiu J, Zhang X, Xiang Y, Li B, Liu H, Tang Z, Zhang Y, Zhu H. Enrichment of Nutmeg Essential Oil from Oil-in-Water Emulsions with PAN-Based Membranes. MEMBRANES 2024; 14:97. [PMID: 38786932 PMCID: PMC11122826 DOI: 10.3390/membranes14050097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2024] [Revised: 03/20/2024] [Accepted: 04/23/2024] [Indexed: 05/25/2024]
Abstract
This study used polyacrylonitrile (PAN) and heat-treated polyacrylonitrile (H-PAN) membranes to enrich nutmeg essential oils, which have more complex compositions compared with common oils. The oil rejection rate of the H-PAN membrane was higher than that of the PAN membrane for different oil concentrations of nutmeg essential oil-in-water emulsions. After heat treatment, the H-PAN membrane showed a smaller pore size, narrower pore size distribution, a rougher surface, higher hydrophilicity, and higher oleophobicity. According to the GC-MS results, the similarities of the essential oils enriched by the PAN and H-PAN membranes to those obtained by steam distillation (SD) were 0.988 and 0.990, respectively. In addition, these two membranes also exhibited higher essential oil rejection for Bupleuri Radix, Magnolia Officinalis Cortex, Caryophylli Flos, and Cinnamomi Cortex essential oil-in-water emulsions. This work could provide a reference for membrane technology for the non-destructive separation of oil with complex components from oil-in-water emulsions.
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Affiliation(s)
- Huilan Yin
- Jiangsu Botanical Medicine Refinement Engineering Research Center, Nanjing University of Chinese Medicine, Nanjing 210023, China; (H.Y.); (H.Z.); (J.C.); (Q.W.); (L.H.); (J.Q.); (X.Z.); (Y.X.); (B.L.)
| | - Haoyu Zhang
- Jiangsu Botanical Medicine Refinement Engineering Research Center, Nanjing University of Chinese Medicine, Nanjing 210023, China; (H.Y.); (H.Z.); (J.C.); (Q.W.); (L.H.); (J.Q.); (X.Z.); (Y.X.); (B.L.)
| | - Jiaoyang Cui
- Jiangsu Botanical Medicine Refinement Engineering Research Center, Nanjing University of Chinese Medicine, Nanjing 210023, China; (H.Y.); (H.Z.); (J.C.); (Q.W.); (L.H.); (J.Q.); (X.Z.); (Y.X.); (B.L.)
| | - Qianlian Wu
- Jiangsu Botanical Medicine Refinement Engineering Research Center, Nanjing University of Chinese Medicine, Nanjing 210023, China; (H.Y.); (H.Z.); (J.C.); (Q.W.); (L.H.); (J.Q.); (X.Z.); (Y.X.); (B.L.)
| | - Linlin Huang
- Jiangsu Botanical Medicine Refinement Engineering Research Center, Nanjing University of Chinese Medicine, Nanjing 210023, China; (H.Y.); (H.Z.); (J.C.); (Q.W.); (L.H.); (J.Q.); (X.Z.); (Y.X.); (B.L.)
| | - Jiaoyue Qiu
- Jiangsu Botanical Medicine Refinement Engineering Research Center, Nanjing University of Chinese Medicine, Nanjing 210023, China; (H.Y.); (H.Z.); (J.C.); (Q.W.); (L.H.); (J.Q.); (X.Z.); (Y.X.); (B.L.)
| | - Xin Zhang
- Jiangsu Botanical Medicine Refinement Engineering Research Center, Nanjing University of Chinese Medicine, Nanjing 210023, China; (H.Y.); (H.Z.); (J.C.); (Q.W.); (L.H.); (J.Q.); (X.Z.); (Y.X.); (B.L.)
| | - Yanyu Xiang
- Jiangsu Botanical Medicine Refinement Engineering Research Center, Nanjing University of Chinese Medicine, Nanjing 210023, China; (H.Y.); (H.Z.); (J.C.); (Q.W.); (L.H.); (J.Q.); (X.Z.); (Y.X.); (B.L.)
| | - Bo Li
- Jiangsu Botanical Medicine Refinement Engineering Research Center, Nanjing University of Chinese Medicine, Nanjing 210023, China; (H.Y.); (H.Z.); (J.C.); (Q.W.); (L.H.); (J.Q.); (X.Z.); (Y.X.); (B.L.)
- The First Clinical Medical College, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Hongbo Liu
- Shaanxi Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, Shaanxi University of Chinese Medicine, Xianyang 712046, China; (H.L.); (Z.T.)
| | - Zhishu Tang
- Shaanxi Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, Shaanxi University of Chinese Medicine, Xianyang 712046, China; (H.L.); (Z.T.)
| | - Yue Zhang
- Jiangsu Botanical Medicine Refinement Engineering Research Center, Nanjing University of Chinese Medicine, Nanjing 210023, China; (H.Y.); (H.Z.); (J.C.); (Q.W.); (L.H.); (J.Q.); (X.Z.); (Y.X.); (B.L.)
| | - Huaxu Zhu
- Jiangsu Botanical Medicine Refinement Engineering Research Center, Nanjing University of Chinese Medicine, Nanjing 210023, China; (H.Y.); (H.Z.); (J.C.); (Q.W.); (L.H.); (J.Q.); (X.Z.); (Y.X.); (B.L.)
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Xu S, Zuo C, Sun X, Ding X, Zhong Z, Xing W, Jin W. Enriching volatile aromatic compounds of lavender hydrolats by PDMS/ceramic composite membranes. Sep Purif Technol 2022. [DOI: 10.1016/j.seppur.2022.121198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Olkiewicz M, Cota I, Wozniak-Budych M, Litowczenko J, Luczak M, Monotrnes JM, Tylkowski B. Membrane-based processes in essential oils production. PHYSICAL SCIENCES REVIEWS 2022. [DOI: 10.1515/psr-2022-0057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Essential oils are compounds extracted from plants which are usually utilized to produce perfumes, soaps, lotions, and flavorings as well as other well-being or aromatherapy products with antioxidant and antimicrobial properties. Membrane technology has been proposed as a method for purification of essential oils extract from waxes fats, lipids, or chlorophyll to avoid the formation of precipitate in finished essential oil-based products. Furthermore, nanofiltration processes have been recommended for fractionation and concentration of essential oils raw materials to enhance their valuable properties.
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Affiliation(s)
- Magdalena Olkiewicz
- Eurecat Centre Tecnològic de Catalunya , Chemical Technologies Unit , Marcel·lí Domingo s/n, 43007 , Tarragona , Spain
| | - Iuliana Cota
- Eurecat Centre Tecnològic de Catalunya , Chemical Technologies Unit , Marcel·lí Domingo s/n, 43007 , Tarragona , Spain
| | - Marta Wozniak-Budych
- NanoBioMedical Centre , Adam Mickiewicz University in Poznan , Wszechnicy Piastowskiej 3 , Poznan , Poland
| | - Jagoda Litowczenko
- NanoBioMedical Centre , Adam Mickiewicz University in Poznan , Wszechnicy Piastowskiej 3 , Poznan , Poland
| | - Marcin Luczak
- Samorządowa Szkoła Podstawowa nr 1 im.68 Wrzesińskiego Pułku Piechoty we Wrześni , 62-300 , Września , Poland
| | - Josep M. Monotrnes
- Eurecat Centre Tecnològic de Catalunya , Chemical Technologies Unit , Marcel·lí Domingo s/n, 43007 , Tarragona , Spain
| | - Bartosz Tylkowski
- Eurecat Centre Tecnològic de Catalunya , Chemical Technologies Unit , Marcel·lí Domingo s/n, 43007 , Tarragona , Spain
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Abstract
Membrane operations nowadays drive the innovative design of important separation, conversion, and upgrading processes, and contribute to realizing the main principles of “green process engineering” in various sectors. In this perspective, we propose the re-design of traditional plants for biogas upgrading and integrating and/or replacing conventional operations with innovative membrane units. Bio-digester gas streams contain valuable products such as biomethane, volatile organic compounds, and volatile fatty acids, whose recovery has important advantages for environment protection, energy saving, and waste valorization. Advanced membrane units can valorize biogas by separating its various components, and establishing environmentally friendly and small-scale energivorous novel separation processes enables researchers to pursue the requirements of circular economy.
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Carullo G, Scarpelli F, Belsito EL, Caputo P, Oliviero Rossi C, Mincione A, Leggio A, Crispini A, Restuccia D, Spizzirri UG, Aiello F. Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology, Sensory and Antioxidant Features during Muffin Preparation. Foods 2020; 9:E1569. [PMID: 33137916 PMCID: PMC7693953 DOI: 10.3390/foods9111569] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Revised: 10/22/2020] [Accepted: 10/24/2020] [Indexed: 12/13/2022] Open
Abstract
The aim of this investigation was to prepare two solid mixtures containing a soluble polymorph of (+)-catechin and mucic (MUC) or tartaric (TAR) acids as new leavening agents. The solid mixtures were based on a polymorph of (+)-catechin, characterized through Powder X-ray Diffraction (PXRD) analysis and assayed in in vitro antioxidant and solubility assays. The dough samples were studied by dynamic rheological tests, while muffins were studied through Headspace Solid-Phase Microextraction (HS-SPME)/ Gas Chromatography-Mass Spectrometry (GC-MS) analysis to identify volatile compounds, in vitro tests to evaluate antioxidant properties, and sensory analyses. TAR powder showed a solubility in water almost one order of magnitude increased with respect to commercial (+)-catechin (40.0 against 4.6 mg mL-1) and increased antioxidant performances. In particular, TAR showed total phenolic content (TPC) and total antioxidant capacity (TAC) values of 0.0298 ± 0.021 and 0.0081 ± 0.0009 meq CT/g, while MUC showed better results in terms of 2,2-diphenyl-1-picrylhydrazyl) acid (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS), 0.518 ± 0.015 and 0.112 ± 0.010mg/mL, respectively. MS analysis identified different compounds derived from the lipid oxidation process. Muffins obtained using both powders showed interesting outcomes regarding dough process and appreciable appearance/olfactory/taste/texture profiles. Muffins obtained from TAR-based mixture showed also a total phenolic content of 0.00175 meq CT/g muffin, and almost two times improved TAC and scavenger activity against DPPH radical. The formulated powders could be used as suitable health-promoting ingredients in the food industry.
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Affiliation(s)
- Gabriele Carullo
- Department of Biotechnology, Chemistry and Pharmacy, Department of Excellence 2018–2022, University of Siena, Via Aldo Moro 2, 53100 Siena, Italy;
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy; (E.L.B.); (A.L.); (U.G.S.); (F.A.)
| | - Francesca Scarpelli
- Department of Chemistry and Chemical Technologies, University of Calabria, 87036 Arcavacata di Rende-Cosenza, Italy; (F.S.); (P.C.); (C.O.R.); (A.C.)
| | - Emilia Lucia Belsito
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy; (E.L.B.); (A.L.); (U.G.S.); (F.A.)
| | - Paolino Caputo
- Department of Chemistry and Chemical Technologies, University of Calabria, 87036 Arcavacata di Rende-Cosenza, Italy; (F.S.); (P.C.); (C.O.R.); (A.C.)
| | - Cesare Oliviero Rossi
- Department of Chemistry and Chemical Technologies, University of Calabria, 87036 Arcavacata di Rende-Cosenza, Italy; (F.S.); (P.C.); (C.O.R.); (A.C.)
| | - Antonio Mincione
- AGRARIA Department, Mediterranean University of Reggio Calabria, Loc. Feo di Vito, 89122 Reggio Calabria, Italy;
| | - Antonella Leggio
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy; (E.L.B.); (A.L.); (U.G.S.); (F.A.)
| | - Alessandra Crispini
- Department of Chemistry and Chemical Technologies, University of Calabria, 87036 Arcavacata di Rende-Cosenza, Italy; (F.S.); (P.C.); (C.O.R.); (A.C.)
| | - Donatella Restuccia
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy; (E.L.B.); (A.L.); (U.G.S.); (F.A.)
| | - Umile Gianfranco Spizzirri
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy; (E.L.B.); (A.L.); (U.G.S.); (F.A.)
| | - Francesca Aiello
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy; (E.L.B.); (A.L.); (U.G.S.); (F.A.)
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Xiao Z, Kang Y, Hou W, Niu Y, Kou X. Microcapsules based on octenyl succinic anhydride (OSA)-modified starch and maltodextrins changing the composition and release property of rose essential oil. Int J Biol Macromol 2019; 137:132-138. [PMID: 31252018 DOI: 10.1016/j.ijbiomac.2019.06.178] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2019] [Revised: 06/17/2019] [Accepted: 06/24/2019] [Indexed: 10/26/2022]
Abstract
Octenyl succinic anhydride (OSA)-modified starch and maltodextrins (MDs) are important carbohydrate polymers as wall materials. However, few studies have shown whether these two wall materials affect the composition of core materials. In this work, we investigated the effects of OSA-modified starch and MD on the release property of essential oils. Results showed that among the seven characteristic aroma components (CACs) of rose essential oil (REO), the esters released the fastest, followed by the alcohols, while the release of the phenols was the slowest. Environmental factors such as temperature and relative humidities (RHs) had significant influences on the release kinetics of CACs in REO. This work provides new insights into the use of OSA-modified starch and MDs as wall materials for encapsulating complex and bioactive components.
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Affiliation(s)
- Zuobing Xiao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Yanxiang Kang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Wenjing Hou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Yunwei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Xingran Kou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
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