| Autor: |
Andrade MA; Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Av. Padre Cruz, 1649-016 Lisbon, Portugal.; Faculty of Pharmacy, University of Coimbra, Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal.; REQUIMTE/LAQV, Rua D. Manuel II, Apartado 55142, 4051-401 Oporto, Portugal., Barbosa CH; Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Av. Padre Cruz, 1649-016 Lisbon, Portugal.; MEtRICs, Departamento de Ciências e Tecnologia da Biomassa, Departamento de Química, NOVA School of Science and Technology, Universidade NOVA de Lisboa, FCT NOVA, Campus de Caparica, 2829-516 Caparica, Portugal., Shah MA; Department of Pharmacy, Hazara University, Mansehra 21120, Pakistan., Ahmad N; Department of Pharmacology and Clinical Pharmacy, Faculty of Pharmacy, Universitas Gadjah Mada, Sekip Utara, Yogyakarta 55281, Indonesia., Vilarinho F; Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Av. Padre Cruz, 1649-016 Lisbon, Portugal., Khwaldia K; Laboratoire des Substances Naturelles, Institut National de Recherche et d'Analyse Physico-Chimique, INRAP, Pôle Technologique de Sidi Thabet, Tunis 2020, Tunisia., Silva AS; Faculty of Pharmacy, University of Coimbra, Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal.; National Institute for Agricultural and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, 4485-655 Vairão, Portugal.; Center for Study in Animal Science (CECA), ICETA, University of Oporto, 4051-401 Oporto, Portugal.; Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), 1300-477 Lisbon, Portugal., Ramos F; Faculty of Pharmacy, University of Coimbra, Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal.; REQUIMTE/LAQV, Rua D. Manuel II, Apartado 55142, 4051-401 Oporto, Portugal. |
| Abstrakt: |
Citrus production produces about 15 million tons of by-products/waste worldwide every year. Due to their high content of bioactive compounds, several extraction techniques can be applied to obtain extracts rich in valuable compounds and further application into food applications. Distillation and solvent extraction continues to be the most used and applied extraction techniques, followed by newer techniques such as microwave-assisted extraction and pulsed electric field extraction. Although the composition of these extracts and essential oils directly depends on the edaphoclimatic conditions to which the fruit/plant was exposed, the main active compounds are D-limonene, carotenoids, and carbohydrates. Pectin, one of the most abundant carbohydrates present in Citrus peels, can be used as a biodegradable polymer to develop new food packaging, and the extracted bioactive compounds can be easily added directly or indirectly to foods to increase their shelf-life. One of the applications is their incorporation in active food packaging for microbiological and/or oxidation inhibition, prolonging foods' shelf-life and, consequently, contributing to reducing food spoilage. This review highlights some of the most used and effective extraction techniques and the application of the obtained essential oils and extracts directly or indirectly (through active packaging) to foods. |
