Performance of reverse osmosis and nanofiltration membranes in the fractionation and retention of patchouli essential oil

Donelian, Adriana; Oliveira, Patricia Francisco de; Rodrigues, Alı́rio E.; Mata, Vera G.; Machado, Ricardo Antônio Francisco

doi:10.1016/j.supflu.2015.07.026

Cited by 16 publications

(6 citation statements)

References 23 publications

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“…The values of the dielectric constant for hydrodistillation only vary in the range of 5 to 15; therefore, this method is selective for (essential) oils. Depending on how high the selectivity of the extraction method is, more or fewer purification steps are then required to concentrate or isolate the target component . The advantages of PHWE are that, in contrast to extraction with organic solvents, it is water-based, green, kosher, and halal as well as faster than hydrodistillation, such higher throughput, and productivity, i.e., smaller plants and less solvent amounts.…”

Section: Resultsmentioning

confidence: 99%

“…Depending on how high the selectivity of the extraction method is, more or fewer purification steps are then required to concentrate or isolate the target component. 92 The advantages of PHWE are that, in contrast to extraction with organic solvents, it is water-based, green, kosher, and halal as well as faster than hydrodistillation, such higher throughput, and productivity, i.e., smaller plants and less solvent amounts. In addition, the water used can be purified and recovered with the aid of low-energy technologies like ultrafiltration or nanofiltration.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Pressurized Hot Water Extraction as Green Technology for Natural Products as Key Technology with Regard to Hydrodistillation and Solid–Liquid Extraction

Knierim,

Uhl,

Schmidt

et al. 2024

ACS Omega

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Hydrodistillation and solid−liquid extraction with organic solvents or supercritical CO 2 are standard technologies for natural product manufacturing. Within this technology, portfolio pressurized hot water technology is ranked as a green, sustainable, resilient, kosher and halal manufacturing process. Essential for sustainability is energy integration for heating and cooling the auxiliary water as well as product concentration without evaporation but with the aid of low energy consuming ultra-and nanofiltration membrane technology. The incorporation of modern unit operations, such as pressurized hot water extraction, along with inline measurement devices for Process Analytical Technology approaches, showcases a shift in traditional extraction processes. Traditional equipment and processes still dominate the manufacturing of plant extracts, yet leveraging innovative chemical process engineering methods offers promising avenues for the economic and ecological advancement of botanicals. Techniques such as modeling and process intensification with green technology hold potential in this regard. Digitalization and Industry 4.0 methodologies, including machine learning and artificial intelligence, play pivotal roles in sustaining natural product extraction manufacturing and can profoundly impact the future of human health.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Pressurized Hot Water Extraction as Green Technology for Natural Products as Key Technology with Regard to Hydrodistillation and Solid–Liquid Extraction

Knierim,

Uhl,

Schmidt

et al. 2024

ACS Omega

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“…To fractionate patchouli EO, Donelian et al studied three types of membranes which can be found commercially. According to the results, BW‐30 membrane had the best recovery rate with 11% in retentate phase in order to separate patchoulol, which is one of the sesquiterpene alcohol existing in EO structure 65 . RO and NF are mostly used for concentrating the valuable products.…”

Section: Deterpenation Techniquesmentioning

confidence: 99%

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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“…They are frequently used in cosmetics, food, and pharmaceutical (Asil, 2021) industries due to their unique different properties such as scenting, flavoring, and antibacterial activity (Buckle, 2015). Different methods such as supercritical CO2 extraction (Donelian et al, 2016), ultrasonic extraction (Asil, 2018) and microwave enhanced hydrodistillation can be used for essential oil extraction from herbal plants (Hamidi, 2016;Jain et al, 2022) Crocus belongs to the Iridaceae family containing approximately 2050 species around the world (Goldblatt et al, 2008). The most well-known and researched one is Crocus sativus L., which has a high commercial value, and is called saffron.…”

Section: Introductionmentioning

confidence: 99%

Chemical composition of essential oils from Crocus ancyrensis (Herbert) Maw Spreading In Çorum (Türkiye) Region

Doğan

Kayır

Alver

et al. 2023

International Journal of Secondary Metabolite

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Crocus ancyrensis is a yellow-flowered Crocus species and is in the same family and genus with saffron. Although various studies have been conducted on the antioxidant capacity and essential oil content characterization of saffron (Crocus sativus), there is no literature information about the C. ancyrensis plant, which is known as Crocus among the people. The members of Crocus family contain many valuable components including antioxidants, phenolic compounds and essential oils. The essential oils obtained from this family is a complex mixture of more than 30 components, which are primarily terpenes and their derivatives. These mixtures are used in paint, medicine, and food applications especially in the cosmetics sector. In the study, the essential oils of the Crocus ancyrensis plant were extracted with the clevenger system and characterized by GC-MS analyses. As a result, 23 volatile components were identified. 2-Hexenal, 1-ethylbutyl Hydroperoxide, 2-nitro-Hexane, β-Isophorone, α-Isophorone, 2-Caren-10-al and Eugenol are found as the main components of Crocus ancyrensis plant extract. Due to the antioxidant, antimicrobial, antifungal, anticancer and odorant properties of some of the identified components, C. ancyrensis can be used as a medicinal aromatic plant in various fields, especially in the cosmetics and perfume industry.

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Performance of reverse osmosis and nanofiltration membranes in the fractionation and retention of patchouli essential oil

Cited by 16 publications

References 23 publications

Pressurized Hot Water Extraction as Green Technology for Natural Products as Key Technology with Regard to Hydrodistillation and Solid–Liquid Extraction

Pressurized Hot Water Extraction as Green Technology for Natural Products as Key Technology with Regard to Hydrodistillation and Solid–Liquid Extraction

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

Chemical composition of essential oils from Crocus ancyrensis (Herbert) Maw Spreading In Çorum (Türkiye) Region

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