Bio-refinery of orange peels waste: A new concept based on integrated green and solvent free extraction processes using ultrasound and microwave techniques to obtain essential oil, polyphenols and pectin

Autor: Loïc Petigny, Farid Chemat, Njara Rakotomanomana, Chahrazed Boutekedjiret, Meryem Boukroufa
Přispěvatelé: Ecole Nationale Polytechnique [Alger] (ENP), GREEN Extraction Team, Avignon Université (AU), Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Boutekedjiret, Chahrazed, Chemat, Farid
Jazyk: angličtina
Rok vydání: 2015
Předmět:
0106 biological sciences
Acoustics and Ultrasonics
Pectin
[SDV]Life Sciences [q-bio]
Chemical Fractionation
01 natural sciences
7. Clean energy
Essential oil
law.invention
law
[SDV.IDA]Life Sciences [q-bio]/Food engineering
Chemical Engineering (miscellaneous)
Food Industry
extraction au fluide supercritique
Green extraction
Bio-refinery
Microwave
Ultrasound
Polyphenol
épiderme
04 agricultural and veterinary sciences
040401 food science
6. Clean water
Solvent
Wastewater
Ultrasonic Waves
extraction de pectine
extraction par ultrasons
Pectins
extraction par micro-ondes combinant l'hydrodiffusion et la gravité (mhg)
Citrus sinensis
food.ingredient
Materials science
Industrial Waste
12. Responsible consumption
Inorganic Chemistry
Steam distillation
polyphénol
0404 agricultural biotechnology
food
010608 biotechnology
Environmental Chemistry
Plant Oils
Radiology
Nuclear Medicine and imaging
[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering
Response surface methodology
Chromatography
comparaison de techniques
Organic Chemistry
Polyphenols
Zdroj: Ultrasonics Sonochemistry
Ultrasonics Sonochemistry, Elsevier, 2015, 24, pp.72-79. ⟨10.1016/j.ultsonch.2014.11.015⟩
Ultrasonics Sonochemistry (24), 72-79. (2015)
ISSN: 1350-4177
DOI: 10.1016/j.ultsonch.2014.11.015⟩
Popis: International audience; In this study, extraction of essential oil, polyphenols and pectin from orange peel has been optimized using microwave and ultrasound technology without adding any solvent but only ‘‘in situ’’ water which was recycled and used as solvent. The essential oil extraction performed by Microwave Hydrodiffusion and Gravity (MHG) was optimized and compared to steam distillation extraction (SD). No significant changes in yield were noticed: 4.22 ± 0.03% and 4.16 ± 0.05% for MHG and SD, respectively. After extraction of essential oil, residual water of plant obtained after MHG extraction was used as solvent for polyphenols and pectin extraction from MHG residues. Polyphenols extraction was performed by ultrasoundassisted extraction (UAE) and conventional extraction (CE). Response surface methodology (RSM) using central composite designs (CCD) approach was launched to investigate the influence of process variables on the ultrasound-assisted extraction (UAE). The statistical analysis revealed that the optimized conditions of ultrasound power and temperature were 0.956 W/cm2 and 59.83°C giving a polyphenol yield of 50.02 mg GA/100 g dm. Compared with the conventional extraction (CE), the UAE gave an increase of 30% in TPC yield. Pectin was extracted by conventional and microwave assisted extraction. This technique gives a maximal yield of 24.2% for microwave power of 500Win only 3 min whereas conventional extraction gives 18.32% in 120 min. Combination of microwave, ultrasound and the recycled ‘‘in situ’’ water of citrus peels allow us to obtain high added values compounds in shorter time and managed to make a closed loop using only natural resources provided by the plant which makes the whole process intensified in term of time and energy saving, cleanliness and reduced waste water.
Databáze: OpenAIRE
Externí odkaz: