Underwater electrical shockwave assisted CO2-responsive switchable hydrophilic solvent extraction of essential oil from pomelo peels

IF 6.8 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Innovative Food Science & Emerging Technologies Pub Date : 2025-03-13 DOI:10.1016/j.ifset.2025.104002
Shuang Wei, Yuntao Wu, Jun Xi
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Abstract

The pomelo peels are rich in essential oils which have many beneficial effects. In this study, underwater electrical shockwave (UES) was successfully applied to the extraction and separation of essential oil from pomelo peels with CO2-responsive switchable hydrophilic solvent (SHS) to eliminate the evaporation process of solvent removal after extraction and improve the extraction efficiency. Through the optimization of single-factor experiment and response surface methodology, the optimal process conditions were obtained as follows: the amine type of DMCHA, voltage of 3.1 kV, extraction time of 10.2 min and volume flow of 28 mL/min, and the maximum yield of essential oil was 72.26 ± 0.83 mg/g. Compared with traditional steam distillation and SHS maceration, UES-SHS extraction has a higher essential oil yield, lower energy consumption, shorter processing time, and a richer essential oil composition. Additionally, UES-SHS maintain the DMCHA recovery rate exceeding 75 % and an essentially unchanged essential oil yield over five extraction cycles, demonstrating sustainable development potential. Therefore, UES-SHS extraction is an energy-saving and efficient method, which has broad development prospects.
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水下电激波辅助co2响应切换亲水溶剂提取柚子皮精油
柚子皮含有丰富的精油,有许多有益的作用。本研究成功将水下电激波(UES)应用于co2响应型可切换亲水溶剂(SHS)对柚皮精油的提取分离,消除了提取后除溶剂的蒸发过程,提高了提取效率。通过单因素实验和响应面法优化,得到最佳工艺条件为:胺型DMCHA,电压3.1 kV,提取时间10.2 min,体积流量28 mL/min,最大精油得率为72.26±0.83 mg/g。与传统的蒸汽蒸馏法和SHS浸渍法相比,wes -SHS浸渍法精油得率更高,能耗更低,加工时间更短,精油成分更丰富。此外,UES-SHS在5个提取周期内保持DMCHA回收率超过75%,精油收率基本不变,显示出可持续发展潜力。因此,UES-SHS萃取是一种节能高效的方法,具有广阔的发展前景。
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N, N-Dimethylcyclohexylamine
来源期刊
CiteScore
12.00
自引率
6.10%
发文量
259
审稿时长
25 days
期刊介绍: Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.
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