High Pressure Phase Equilibrium Engineering

Gañán, Nicolás Alberto; Hegel, Pablo Ezequiel; Pereda, Selva; Brignole, Esteban A.

doi:10.1007/978-3-319-10611-3_2

Cited by 3 publications

(3 citation statements)

References 92 publications

(113 reference statements)

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“…To fractionate patchouli EO, Extraction and fractionation of EOs with supercritical fluids is attractive due to the use of safe solvents that do not leave solvent residues and the process works at moderate temperatures at which suitable for thermally labile products. 68 There are many experimental studies related to the solubility of EOs in CO 2 .…”

Section: De Terpenation Technique Smentioning

confidence: 99%

“…Pressure is also limited by solvent density; thus, fractionation is carried out at pressures the range of (80-120) bar. 68 Table 2 represents some methods used for deterpenation of some types of citrus EOs, along with their efficiencies and major advantages and drawbacks. on the miscibility of the target terpenoid in the anion which is HBD for it.…”

Section: De Terpenation Technique Smentioning

confidence: 99%

“…CO 2 ), so this system becomes homogenous at solvent densities below this limit. Pressure is also limited by solvent density; thus, fractionation is carried out at pressures the range of (80–120) bar 68 …”

Section: Deterpenation Techniquesmentioning

confidence: 99%

See 2 more Smart Citations

Deterpenation techniques of citrus essential oils and the role of oxyterpenes in food industry

Türkmenoğlu,

Özmen

2023

Flavour & Fragrance J

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Application of EOs in the food industry are wide‐ranging from preservation to production of food packaging materials. As a flavouring agent, citrus oil is one of the most popular EO used in food and beverages with other EOs. For instance, there are many studies relating the volatile compounds of sweet orange and more than 200 components of sweet orange EOs have been described as ‘components of flavor’. Oxygenated derivatives, such as alcohols, ketones, aldehydes, esters and epoxides, provide preservative and flavour effects on food products but their levels are no more than 10% in citrus EOs generally. Therefore, deterpenation methods can be applied to EOs and oxygenated derivative concentrations would be increased. This study reviews primary oxyterpenes existing in citrus EOs, their use in the food industry, deterpenation methods applied to some types of citrus EOs and gives information about their main advantages and disadvantages. In conclusion, membrane separation techniques are proposed in order to purify citrus EOs on the basis of being environmentally friendly and not required any solvents both for separation.

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Section: De Terpenation Technique Smentioning

confidence: 99%

Section: De Terpenation Technique Smentioning

confidence: 99%