Extract toolkit for essential oils: State of the art, trends, and challenges

Plant essential oils have a wide range of applications including cosmetics, food, leather, and textiles. Traditional methods employed for essential oils extraction suffer from several drawbacks, which have escalated into a major bottleneck for industrial applications. To circumvent the limitations,...

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Bibliographic Details
Published in:Food chemistry Vol. 461; p. 140854
Main Authors: Huo, Yujia, Deng, Weijun, Sun, Xinyi, Zhou, Lulu, Zhang, Qinghua, Hu, Jing
Format: Journal Article
Language:English
Published: England Elsevier Ltd 15-12-2024
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Summary:Plant essential oils have a wide range of applications including cosmetics, food, leather, and textiles. Traditional methods employed for essential oils extraction suffer from several drawbacks, which have escalated into a major bottleneck for industrial applications. To circumvent the limitations, various innovative and eco-friendly technologies have emerged for the extraction of essential oils, such as ultrasound-assisted extraction, pulsed electrical-assisted extraction, ohmic-assisted technology, supercritical fluid extraction, and solvent-free microwave extraction. These cutting-edge technologies provide notable advantages over traditional methods in terms of extraction efficiency, environmental safety, and product quality enhancement. This review highlights the advantage of these innovative techniques, with a particular focus on their ability to enhance the yield and antioxidant activity of essential oils while simultaneously reducing energy consumption. Additionally, the mechanisms of these new and eco-friendly extraction methods are thoroughly discussed. This review provides valuable insights into the advancements in essential oils extraction. [Display omitted] •Extraction technology affects the yield and quality of EOs.•Current research status of EOs extraction methods was summarized.•Many new technologies including ohmic, enzyme and so forth are used to extract EOs.
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ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2024.140854