Srivastav / Srivastava / Karunanithi Essential Oil Extraction from Food By-Products

1. Auflage 2025
ISBN: 978-1-0716-4634-2
Verlag: Springer US
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 319 Seiten

Reihe: Springer Protocols

This volume details cutting-edge approaches to harnessing the potential of essential oils (EOs) extracted from food by-products, transforming waste into valuable resources for food preservation, enhanced nutrition, and functional food product development. This comprehensive guide takes readers through a variety of modern extraction techniques, including microwave-assisted, ultrasonic-assisted, enzyme-assisted, and supercritical fluid extraction methods. Written in the format of the series, chapters list necessary materials and methods for readily reproducible protocols.

 Authoritative and cutting-edge, aims to provide protocols that ensure high yields of essential oils while preserving their bioactive properties, making them ideal for a wide range of food applications.

Zielgruppe

Professional/practitioner

Autoren/Hrsg.

Srivastav, Prem Prakash

Srivastava, Brijesh

Karunanithi, Sangeetha

Inhaltsverzeichnis

Source of Food By-Products and Emerging Extraction Technology for Essential Oil.- Methodology on conventional techniques for extracting essential oil: Steam distillation and Hydro distillation.- Enzyme technology for extraction of essential oil: Methods and protocol related to independent variables.- Methods and Protocols for Microwave Treatment and Microwave-Assisted Hydro Distillation in Essential Oil Extraction.- Methods of ultrasonic assisted extraction of essential oil.- Pulsed Electric Field-Assisted Extraction of Essential Oil: Methods and Protocol Related to Processing Factors.- Cold Plasma Assisted Extraction of Essential Oil: Method and Extraction.- Methodology on Plasma Activated Water Assisted Extraction and Plasma Bubbling Assisted Hydro Distillation.- Supercritical Fluid-Assisted Extraction of Essential Oil from Food Byproducts: Protocol Related to Product and Processing Factors.- Pressurized Fluid-Assisted Extraction of Essential Oil from Food By-products.- Ohmic heating assisted extraction of essential oil: methods and protocol.- Methodology for Extraction of Essential Oil using Ultrasonic-Microwave-assisted Hydro-Distillation.- Physical quality parameter analysis of extracted essential oil: Color, Refractive index, Viscosity, Specific gravity and Density.- Protocol for Analysis of Total Phenolic Content, Total Flavonoid Content, and Antioxidant Properties of Extracted Essential Oils.- Protocol for chemical composition analysis for essential oils by GC-MS.- Encapsulation of Essential Oil by Nanoemulsion.- Methodology on Characterization of Nanoemulsion: Particle Size, Polydispersity Index, Zeta Potential, Thermal Stability, and Kinetic Stability.- Antimicrobial activity of Essential Oil and Nano Emulsified Essential Oil: Minimal Inhibitory Concentration, Minimal Bacterial Concentration, Disk and Well Diffusion Methods.- Application of Essential Oil in Food Systems.