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.
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.
