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Full Description
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 Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.
Authoritative and cutting-edge, Essential Oil Extraction from Food By-Products 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.
Contents
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.
