Recent developments in extraction and encapsulation techniques of orange essential oil

被引：72
作者：
del Carmen Razola-Diaz, Maria [1 ]
Jesus Guerra-Hernandez, Eduardo [1 ]
Garcia-Villanova, Belen [1 ]
Verardo, Vito [1 ,2 ]
机构：
[1] Univ Granada, Dept Nutr & Food Sci, Campus Cartuja, Granada 18071, Spain
[2] Univ Granada, Biomed Res Ctr, Inst Nutr & Food Technol Jose Mataix, Avda Conocimiento SN, Granada 18100, Spain
来源：
FOOD CHEMISTRY | 2021年 / 354卷
基金：
欧盟地平线“2020”;
关键词：
Orange essential oil composition; Orange peel dehydration; Essential oil extraction; Orange by-product; Encapsulation techniques; Functional ingredients; PEEL ESSENTIAL OIL; MICROWAVE-ASSISTED EXTRACTION; SUPERCRITICAL CO2 EXTRACTION; CITRUS-AURANTIUM L; ANTIMICROBIAL PROPERTIES; CHEMICAL-COMPOSITION; FOOD; MICROENCAPSULATION; SINENSIS; ANTIOXIDANT;
D O I：
10.1016/j.foodchem.2021.129575
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Orange production is constantly growing. The main orange by-product, the orange peel, is a usable source of essential oils with a lot of health benefits. Because of that, it is important to find the best recovery and encapsulation techniques in order to get the best bioavailability for human and to ensure the highest quality for food applications. Thus, the aim of this work is to summarize the complete process needed to obtain orange essential oil, from the pre-treatments to the encapsulation steps, carried out in the last years. This review is focused on the comparison of new and more innovative techniques in front of the most conventional ones used for extracting and encapsulating the orange essential oil.
引用
收藏
页数：13
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