Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain.
Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain; Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Center, University of Granada, Avda del Conocimiento sn, 18100 Granada, Spain.
Food Chem. 2021 Aug 30;354:129575. doi: 10.1016/j.foodchem.2021.129575. Epub 2021 Mar 16.
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.
橙子的产量在不断增加。橙子的主要副产品——橙皮，是一种具有许多健康益处的可用精油来源。正因为如此，找到最佳的回收和封装技术以获得最佳的生物利用度以确保食品应用的最高质量非常重要。因此，本工作的目的是总结近年来获得橙油所需的完整过程，从预处理到封装步骤。本综述侧重于比较新的和更创新的技术与最传统的用于提取和封装橙油的技术。
