Search results for "Limonene"
showing 10 items of 60 documents
Vitamin D3 in fish oil extracted with limonene from anchovy leftovers
2020
Abstract Aiming to identify and assess the amount of fat-soluble vitamins in anchovy oil extracted with d-limonene from anchovy fillet leftovers via the UHPLC–HESI–MS advanced mass spectrometry analytical technique, this study shows that only vitamin D3 is present in anchovy by-product oil. The sum of the quantities of the three isomers of vitamin D3 amounts to 0.0815 μg vitamin D3 per g oil, namely a 81.5 μg/kg content, in good agreement with the typical amounts of vitamin D3 in fish oils (ranging from 18 to 350 μg/kg).
Flavor release from salad dressings: sensory and physicochemical approaches in relation with the structure
2000
The effect of process and formulation on sensory perception and flavor release was investigated on salad dressing models. Oil/vinegar emulsions (φ = 0.5, droplet size > 10 μm) with thickeners and a whey protein concentrate were prepared with different fat droplet sizes and different distributions of fat droplet size. The effect of the amount of emulsifier was also tested. Sensory profile analysis was performed by a trained panel and flavor release quantified by dynamic headspace analysis. When the droplet size is increased, the lemon smell and citrus aroma significantly increase, whereas the egg note, mustard, and butter aroma significantly decrease. The concentrations of alcohols and acids…
The influence of the temperature on the liquid–liquid equlibria of the mixture limonene + ethanol + H2O
2004
Abstract In this work, experimental liquid–liquid equilibria (LLE) of the limonene + ethanol + water system are presented. The LLE of this system has been measured at 293.15, 303.15, 313.15 and 323.15 K. The equilibrium data presented are correlated using NRTL and UNIQUAC equations. Finally, the reliability of these models is tested by comparison with experimental results.
Flavour retention and release from protein solutions
2006
International audience; This paper briefly presents the main results obtained up to now on protein–flavour binding and release in relation with flavour perception. Among the food proteins, β-lactoglobulin is the most extensively studied for its binding properties, which involve both hydrophobic and hydrogen binding. Recent developments using molecular modelling and Quantitative Structure–Activity Relationship confirmed the existence of two different binding sites for flavour compounds on β-lactoglobulin. During the aroma release process in the mouth, not only free aroma compounds are released but also those reversibly bound by the protein, pointing out the fact that flavour perception is on…
Encapsulated Limonene: A Pleasant Lemon-Like Aroma with Promising Application in the Agri-Food Industry. A Review
2020
International audience; Limonene, mainly found as a major component in Citrus spp., has been proven to possess a valuable potential as sustainable replacement to synthetic pesticides and food preservatives. This review intends to give a clear overview of the principal emerging applications of limonene in the agri-food industry as antimicrobial, herbicidal and antioxidant agent. To successfully use limonene in a greener agri-food industry, its preservation had become a top concern for manufacturers. In order to elucidate the most efficient and sustainable manner to encapsulate limonene, the different techniques and materials tested up to the present are also reviewed. In general, encapsulati…
Omega-3 Extraction from Anchovy Fillet Leftovers with Limonene: Chemical, Economic, and Technical Aspects
2019
International audience; We investigate selected chemical, technical, and economic aspects of the production of fish oil rich in polyunsaturated omega-3 fatty acids from anchovy filleting leftovers using d-limonene as the extraction solvent at ambient temperature and pressure. Entirely derived from the orange peel prior to orange squeezing for juice production, the bio-based solvent is easily recovered, affording a circular economy process with significant potential for practical applications.
High Pressure Solubility Data of the System Limonene + Linalool + CO2
2001
The feasibility of deterpenating orange peel oil with supercritical CO2 depends on relevant vapor−liquid equilibrium data because the selectivity of this solvent for limonene and linalool (the two key components of the oil) is of crucial importance. In this work the solubility data for the CO2 + limonene + linalool ternary system were measured at (318.2 and 328.2) K. The range of pressures covered was from (70 to 110) bar. Two different mixtures of limonene + linalool were used: a 40 mass % limonene + 60 mass % linalool mixture and a 60 mass % limonene + 40 mass % linalool mixture. To correlate the obtained results, two equations of state were successfully used (Peng−Robinson (PR) and Soav…
Theoretical study of the OH addition to the endocyclic and exocyclic double bonds of the d-limonene
2005
Abstract The initial step of the d-limonene + OH gas-phase reaction mechanism was investigated by means of ab initio calculations. We have considered eight different possibilities for the OH addition, corresponding to the two C–C double bonds, the two C atoms of each double bond, and the syn or anti orientation, with respect to the isopropenyl group (endocyclic attack) or the ring cycle (exocyclic attack). Activation energies calculated at the QCISD(T)/6-31G(d)//UMP2/6-31G(d) level, show that there are preferred orientations for the OH addition under atmospheric conditions of temperature and pressure.
Statistical analyses on the essential oil of italian coriander (coriandrum sativum L.) fruits of different ages and origins
2002
Thirty-one samples of Coriandrum sativum L. fruits, of different origin, year of cultivation (harvest) and crop management systems were subjected to volatile component analysis by combining Head Space Solid Phase Microextraction (HS-SPME) with GC/MS. In order to determine the importance of the major sources of volatile variability, some statistical analyses, including Cluster Analysis (CA) and Principal Component Analysis (PCA), were performed on the obtained data. The compounds, which gave the main contribution to the partition and classification of the original data, were α-pinene, p-cymene, γ-terpinene and linalool. The age of the fruits, which ranged from 1–16 years, seemed to generate …
Can foliar-applied nutrients improve caraway (Carum carvi L.) seed oil composition?
2021
Caraway seeds contain between 0.5–7% essential oil, rich in monoterpenes that have a characteristic aroma and chemical properties. Caraway oil has several bioactive compounds that are of industrial importance, particularly for pharmaceutical and health care products. Carvone and limonene are the main terpenes present in caraway oil, which along with some unique fatty acids (i.e. petroselinic acid) determine caraway (Carum carvi L.) oil quality. Both terpenes are important raw materials for industrial applications and their concentration influences the price of caraway seed and oil, hence there is need for identifying management practices that may increase the concentration of these and othe…