Potentiality of polymeric membranes in aromatherapy: Application to bergamot essential oil

Figoli, Alberto; Marino, Tiziana; Galiano, Francesco; Blasi, Enrico; Belsito, Emilia Lucia; Liguori, Angelo; Leggio, Antonella; Rombolà, Laura; Morrone, Luigi Antonio

doi:10.1016/j.seppur.2018.05.065

Cited by 11 publications

(4 citation statements)

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“…It was reported that the chemical structure of feed and membrane play a critical role during separation. Polymeric membranes both did not allow to permeate for some components, such as linalool, β‐phellandrene and linalyl acetate and showed the highest selectivity 67 …”

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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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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“…This latter stream could be further concentrated by mean of hydrophobic pervaporation, making use of the volatility of the VOC and VFA fraction, then followed by an organophilic pervaporation for fractionation of VOC/VFA. However, this latter perspective is highly speculative given the currently unsolvable limitations of such technologies (Essalhi and Khayet, 2015;Figoli et al, 2018).…”

Section: Integrated Membrane Plant As Sustainable Perspective For Biogas Valorizationmentioning

confidence: 99%

Membrane Engineering for Biogas Valorization

Brunetti

Barbieri

2021

Front. Chem. Eng.

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Membrane operations nowadays drive the innovative design of important separation, conversion, and upgrading processes, and contribute to realizing the main principles of “green process engineering” in various sectors. In this perspective, we propose the re-design of traditional plants for biogas upgrading and integrating and/or replacing conventional operations with innovative membrane units. Bio-digester gas streams contain valuable products such as biomethane, volatile organic compounds, and volatile fatty acids, whose recovery has important advantages for environment protection, energy saving, and waste valorization. Advanced membrane units can valorize biogas by separating its various components, and establishing environmentally friendly and small-scale energivorous novel separation processes enables researchers to pursue the requirements of circular economy.

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“…The approach used for the determination of the volatile fraction in muffins is based on the headspace analysis by solid-phase microextraction (HS-SPME) technique [52,53] combined with gas chromatography/mass spectrometry (GC/MS), analytical technique chosen in order to separate and identify the different extracted volatile compounds [54,55].…”

Section: Analysis Of Volatile Compounds In Muffinsmentioning

confidence: 99%

Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology, Sensory and Antioxidant Features during Muffin Preparation

Carullo

Scarpelli

Belsito

et al. 2020

Foods

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The aim of this investigation was to prepare two solid mixtures containing a soluble polymorph of (+)-catechin and mucic (MUC) or tartaric (TAR) acids as new leavening agents. The solid mixtures were based on a polymorph of (+)-catechin, characterized through Powder X-ray Diffraction (PXRD) analysis and assayed in in vitro antioxidant and solubility assays. The dough samples were studied by dynamic rheological tests, while muffins were studied through Headspace Solid-Phase Microextraction (HS-SPME)/ Gas Chromatography-Mass Spectrometry (GC-MS) analysis to identify volatile compounds, in vitro tests to evaluate antioxidant properties, and sensory analyses. TAR powder showed a solubility in water almost one order of magnitude increased with respect to commercial (+)-catechin (40.0 against 4.6 mg mL−1) and increased antioxidant performances. In particular, TAR showed total phenolic content (TPC) and total antioxidant capacity (TAC) values of 0.0298 ± 0.021 and 0.0081 ± 0.0009 meq CT/g, while MUC showed better results in terms of 2,2-diphenyl-1-picrylhydrazyl) acid (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS), 0.518 ± 0.015 and 0.112 ± 0.010mg/mL, respectively. MS analysis identified different compounds derived from the lipid oxidation process. Muffins obtained using both powders showed interesting outcomes regarding dough process and appreciable appearance/olfactory/taste/texture profiles. Muffins obtained from TAR-based mixture showed also a total phenolic content of 0.00175 meq CT/g muffin, and almost two times improved TAC and scavenger activity against DPPH radical. The formulated powders could be used as suitable health-promoting ingredients in the food industry.

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Potentiality of polymeric membranes in aromatherapy: Application to bergamot essential oil

Cited by 11 publications

References 50 publications

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

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

Membrane Engineering for Biogas Valorization

Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology, Sensory and Antioxidant Features during Muffin Preparation

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