橙色(颜色)
精油
封装(网络)
生化工程
化学
工艺工程
计算机科学
制浆造纸工业
食品科学
工程类
计算机网络
作者
María del Carmen Razola‐Díaz,Eduardo Guerra‐Hernández,Belén García‐Villanova,Vito Verardo
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-08-01
卷期号:354: 129575-129575
被引量:67
标识
DOI:10.1016/j.foodchem.2021.129575
摘要
Orange production is constantly growing. The main orange by-product, the orange peel, is a usable source of essential oils with a lot of health benefits. Because of that, it is important to find the best recovery and encapsulation techniques in order to get the best bioavailability for human and to ensure the highest quality for food applications. Thus, the aim of this work is to summarize the complete process needed to obtain orange essential oil, from the pre-treatments to the encapsulation steps, carried out in the last years. This review is focused on the comparison of new and more innovative techniques in front of the most conventional ones used for extracting and encapsulating the orange essential oil.
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