A novel idea in food extraction field: Study of vacuum microwave hydrodiffusion technique for by-products extraction

Zill-e-Huma,; Vian, Maryline Abert; Elmaataoui, Mohamed; Chémat, Farid

doi:10.1016/j.jfoodeng.2011.02.045

Cited by 60 publications

(16 citation statements)

References 35 publications

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“…In general, the extraction yield of EO from crushed ginger using modified MHG setup increased with decreasing MW density and increasing supplied energy by extending the extraction time. The optimum MW density is 1 W/g, which is consistent with the results obtained from other relevant works that studied the SFME of EO from rosemary (Filly et al, ) and polyphenols from onion (Zill‐e‐Huma et al, ), brown algae (Pérez et al, ), lettuce (Périno et al, ), sea buckthorn (Périno‐Issartier et al, ), and grape juice (Al Bittar et al, ). However, it is much smaller than the optimum MW density of 1.6 W/g obtained from the study of Jacotet‐Navarro et al (2016) who developed a “dry” bio‐refinery process for the recovery of all valuable products from the food by‐product.…”

Section: Resultssupporting

confidence: 86%

“…However, the amount of total liquid extracted was almost unchanged, while the amount of EO was observed to be decreased with increasing the MW density over than 1.5 W/g. It can be explained that excessively high power results in degradation of heatsensitive compounds(Filly et al, 2014;Ma et al, 2011;Zill-e-Huma, Abert-Vian, Elmaataoui, & Chemat, 2011). Burning occurred after 25 min of extraction at the MW density of 2.5 W/g; therefore, optimization study is conducted within the range of 1-2 W/g.…”

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confidence: 99%

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Application of microwave‐assisted technology: A green process to produce ginger products without waste

Nguyen

et al. 2019

J Food Process Engineering

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This work proposed a zero waste approach based on microwave (MW) extraction combining hydrodiffusion and gravity for preserving all valuable compounds in the form of dried ginger, ginger essential oil (EO), and juice. A rotatable apparatus was developed from a domestic MW oven to ensure a uniform exposure of the material, resulting in a uniform dried ginger product with EO content more than 0.33% and moisture content less than 10%. The optimum conditions of MW density and energy, which were determined using response surface methodology, are 1 W/g and 1 Wh/g, respectively. They are much lower comparing with that required for hydrodistillation (HD). Significant difference in extraction yield obtained by MW extraction (0.6384 ± 0.0195) and HD (1.1939 ± 0.0679) was observed; however, the quality of EO derived from MW extraction in terms of antibacterial activity was higher than that of the one derived from HD, whereas the physical properties of both EOs were similar. Practical applications In this study, the applicability of microwave (MW) extraction combining hydrodiffusion and gravity for ginger processing to produce dried ginger, ginger essential oil (EO), and juice without generating waste was confirmed. Although the EO yield obtained by the proposed extraction method is smaller than that obtained by hydrodistillation (HD), it was proved to be greener and more efficient than HD in terms of extraction time, EO preserving capability, resources’ consumption, and waste generation. In addition, the EO derived from MW extraction was observed to be more active in antibacterial activity due to its high content of oxygenated and monoterpene compounds. Moreover, this modified rotatable apparatus, which was simply developed from a cheap domestic MW oven to ensure uniform dried product, could be considered technically and economically feasible for actual deployment at small‐scale processing unit.

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Section: Resultssupporting

confidence: 86%

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confidence: 99%

Application of microwave‐assisted technology: A green process to produce ginger products without waste

Nguyen

et al. 2019

J Food Process Engineering

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“…Temperature and yield profiles during microwave assisted water extraction processes: () MAE: sulforaphane from white cabbages; () SFME: essential oil from thyme; () MHG: flavonoids from onion; () MAD: essential oil from lemmon peels; () MDG: essential oil from caraway seeds …”

Section: Mechanism Of Microwave Assisted Water Extraction Of Plant Comentioning

confidence: 99%

“…Examples of configurations for microwave assisted water extraction: (a) closed vessel, (b) open focused systems with added water and multimode with or withour added water, (c) steam distillation, (d) MHG and MDG, (e) MSDf, , (f) JFE. 1.…”

Section: Types Of Technologies Used In Microwave Assisted Water Extramentioning

confidence: 99%

“…MHG was successfully applied to the extraction of volatile compounds from fresh plant materials with a minimum 60% of initial moisture . Vaccum microwave assisted hidrogravity (VMHG) can be performed in the same equipment by introducing vacuum; the pump can be fitted between the condenser and the flask used to collect extract …”

Section: Types Of Technologies Used In Microwave Assisted Water Extramentioning

confidence: 99%

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Microwave assisted water extraction of plant compounds

Flórez

Conde

Domı́nguez

2014

J of Chemical Tech & Biotech

194

124

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The development of environmentally friendly processes with limited generation of polluting streams to attain sustainable utilization of raw materials is encouraged. The implementation of novel extraction technologies more efficient, selective and with lower energy consumption than conventional ones, can help in achieving this objective. Particularly promising are aqueous based methods, since water is a cheap, safe and abundant solvent and the limited use of toxic organic solvents is a consumeŕs, ecological and processing demand. The benefits and the limiting aspects of microwave assisted water extraction, either adding water as the only solvent or in solvent free processes, using the naturally present water in vegetal materials for the extraction of valuable components from renewable vegetal sources are highlighted and the potential of this technique for industrial applications is discussed.Microwaves (MW) are radiation of the electromagnetic spectrum ranging in frequency from 300 MHz (radio radiation) to 300 GHz J Chem Technol Biotechnol 2015; 90: 590-607

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Main uses of Microwaves and Ultrasounds in Analytical Extraction Schemes: an Overview

Pacheco‐Fernández

González‐Hernández

Rocío‐Bautista

et al. 2015

Analytical Separation Science

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The utilization of microwaves and/or ultrasounds in analytical extraction procedures is a common practice nowadays. Both extraction approaches can be classified as routine/conventional tools. This chapter intends to give an overview of main applications of microwaves and/or ultrasounds as neat analytical approaches, assisting other extraction methods, or combined with other procedures in a hybrid strategy. Advances in the instrumentation together with the utilization of novel solvents will be also highlighted. The chapter will also show most common applications as a function of the nature of the analyte or the kind of sample analyzed.

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A novel idea in food extraction field: Study of vacuum microwave hydrodiffusion technique for by-products extraction

Cited by 60 publications

References 35 publications

Application of microwave‐assisted technology: A green process to produce ginger products without waste

Application of microwave‐assisted technology: A green process to produce ginger products without waste

Microwave assisted water extraction of plant compounds

Main uses of Microwaves and Ultrasounds in Analytical Extraction Schemes: an Overview

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