Pervaporation in the separation of essential oil components: A review

Silvestre, Wendel Paulo; Livinalli, Nathália F.; Baldasso, Camila; Tessaro, Isabel Cristina

doi:10.1016/j.tifs.2019.09.003

Cited by 91 publications

(42 citation statements)

References 87 publications

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“…In addition, hydrocarbons and oxygenated compounds such as aldehydes, ketones, esters, oxides, and alcohols are also actively participated in the production of EOs in different aromatic plants (Baldim et al, 2019). Hydrodistillaton, a common extracting method, is utilized to isolate oils from plant parts (Silvestre et al, 2019). The bioactive components of EOs are volatile in nature, provide a well-built odor, and have abilities to give up aroma or flavor (Smith et al, 2005).…”

Section: Essential Oils and Their Chemical Compositionsmentioning

confidence: 99%

Essential Oils and Their Application in Food Safety

Maurya

Prasad

Das

et al. 2021

Front. Sustain. Food Syst.

180

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Food industries are facing a great challenge due to contamination of food products with different microbes such as bacteria, fungi, viruses, parasites, etc. These microbes deteriorate food items by producing different toxins during pre- and postharvest processing. Mycotoxins are one of the most potent and well-studied toxic food contaminants of fungal origin, causing a severe health hazard to humans. The application of synthetic chemicals as food preservatives poses a real scourge in the present scenario due to their bio-incompatibility, non-biodegradability, and environmental non-sustainability. Therefore, plant-based antimicrobials, including essential oils, have developed cumulative interest as a potential alternative to synthetic preservatives because of their ecofriendly nature and generally recognized as safe status. However, the practical utilization of essential oils as an efficient antimicrobial in the food industry is challenging due to their volatile nature, less solubility, and high instability. The recent application of different delivery strategies viz. nanoencapsulation, active packaging, and polymer-based coating effectively addressed these challenges and improved the bioefficacy and controlled release of essential oils. This article provides an overview of essential oils for the preservation of stored foods against bacteria, fungi, and mycotoxins, along with the specialized mechanism of action and technological advancement by using different delivery systems for their effective application in food and agricultural industries smart green preservative.

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Section: Essential Oils and Their Chemical Compositionsmentioning

confidence: 99%

Essential Oils and Their Application in Food Safety

Maurya

Prasad

Das

et al. 2021

Front. Sustain. Food Syst.

180

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“…PV is likely to be achieved in any dealcoholization process, as it can restore aroma and meet the quality requirements of non-alcoholic beverages. In addition, hydrophobic membranes are required in PV technology if ethanol removal is efficient [ 114 ].…”

Section: Applications Of Polymeric Membranes For Pv Separationmentioning

confidence: 99%

Fabrication, Properties, Performances, and Separation Application of Polymeric Pervaporation Membranes: A Review

Wang

et al. 2020

Polymers

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Membrane separation technologies have attracted great attentions in chemical engineering, food science, analytical science, and environmental science. Compared to traditional membrane separation techniques like reverse osmosis (RO), ultrafiltration (UF), electrodialysis (ED) and others, pervaporation (PV)-based membrane separation shows not only mutual advantages such as small floor area, simplicity, and flexibility, but also unique characteristics including low cost as well as high energy and separation efficiency. Recently, different polymer, ceramic and composite membranes have shown promising separation applications through the PV-based techniques. To show the importance of PV for membrane separation applications, we present recent advances in the fabrication, properties and performances of polymeric membranes for PV separation of various chemicals in petrochemical, desalination, medicine, food, environmental protection, and other industrial fields. To promote the easy understanding of readers, the preparation methods and the PV separation mechanisms of various polymer membranes are introduced and discussed in detail. This work will be helpful for developing novel functional polymer-based membranes and facile techniques to promote the applications of PV techniques in different fields.

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“…Os resultados da presente pesquisa também corroboram com os achados de Bara & Vanetti (1998) (2009) ao avaliarem a atividade antimicrobiana dos óleos essenciais de cravo-da-índia, citronela e palmarosa frente outras linhagens de micro-organismos.…”

Section: Concentração Inibitória Mínima (Cim)unclassified

“…A utilização de óleos essenciais e seus componentes é uma técnica antiga que decorre desde a pré-história, porém, após o aprimoramento de técnicas analíticas para extração foi possível determinar a importância dos óleos essenciais para a indústria de cosméticos e também para a indústria alimentícia (Simas et al, 2017). Os óleos essenciais são definidos como sendo "o produto obtido por destilação a vapor de partes de plantas (folhas, flores, galhos), por prensagem a frio de epicarpos (casca) de citrinos ou por destilação a seco, após separação da fase aquosa (se existir) por processos físicos" (Silvestre et al, 2019). Os óleos essenciais são de origem natural e geralmente são extraídos de plantas comestíveis e também se destacam pelo processo de extração que não envolve solventes orgânicos.…”

Section: Introductionunclassified

Extração de óleo essencial da pimenta rosa (Schinus terebinthifolius Raddi) e determinação da citotoxicidade e contagem inibitória mínima

Santos

Farias

Lima

et al. 2020

RSD

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O óleo essencial extraído dos frutos da pimenta rosa (Schinus terebinthifolius Raddi) possui propriedades antioxidantes, antimicrobianas e antifúngicas. Estas propriedades estão relacionadas a presença de compostos antibacterianos na sua composição. Tais compostos podem ser usados no combate a bactérias deteriorantes e patogênicas em alimentos. Assim, o objetivo deste estudo foi extrair o óleo essencial da pimenta-rosa (Schinus terebinthifolius Raddi) e determinar a citotoxidade e a concentração inibitória mínima, afim de investigar seu efeito antimicrobiano contra cepas bacterianas, visando a possível utilização do óleo essencial como condimento em alimentos. O óleo essencial foi extraído por aparelho Clevenger modificado (hidrodestilação) e foram determinados os parâmetros de aparência, odor, cor e densidade. Para a citotoxicidade foram utilizadas oito concentrações (500; 250; 150; 50; 25; 12,5; 6,24 e 0 µg/ml) do óleo essencial aplicado em Artemia salina e para a determinação da concentração inibitória mínima oito concentrações foram testadas (0; 0,01625; 0,0325; 0,065; 0,125; 0,25; 0,5 e 1 %) em cinco diferentes linhagens bacterianas, sendo duas Gram-positivas (Staphylococcus aureus ATCC 25923 e Listeria monocytogenes ATCC 19117) e três Gram-negativas (Escherichia coli ATCC 25922, Salmonella Typhimurium ATCC 14028 e Salmonella Enteretidis ATCC 13076). Os resultados demonstraram que a concentração citotóxica foi de 86,2 µg/ml e a taxa de inibição apenas para a linhagem de Staphylococcus aureus foi de 0,5% e as demais linhagens não foram inibidas. Assim, pode-se concluir que o óleo essencial da pimenta rosa (Schinus terebinthifolius Raddi) pode ser incorporado em alimentos para inibir a linhagem de Staphylococcus aureus, na concentração de 0,5%.

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Pervaporation in the separation of essential oil components: A review

Cited by 91 publications

References 87 publications

Essential Oils and Their Application in Food Safety

Essential Oils and Their Application in Food Safety

Fabrication, Properties, Performances, and Separation Application of Polymeric Pervaporation Membranes: A Review

Extração de óleo essencial da pimenta rosa (Schinus terebinthifolius Raddi) e determinação da citotoxicidade e contagem inibitória mínima

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