화학공학소재연구정보센터
홈 로그인 로그아웃 연락처 사이트맵
Journal of Industrial and Engineering Chemistry, Vol.79, 52-61, November, 2019
DOI10.1016/j.jiec.2019.04.060  Export Citation
Manufacturing design to improve the attainment of functional ingredients from Aloysia citriodora leaves by advanced microwave technology
Francisco Javier Leyva-Jiménez1, Jesús Lozano-Sánchez1, 2, †, Isabel Borrás-Linares1, David Arráez-Román1, 3, and Antonio Segura-Carretero1, 3
  • 1Functional Food Research and Development Center, Health Science Technological Park, Avenida del Conocimiento s/n, E-18100 Granada, Spain
  • 2Department of Food Science and Nutrition, University of Granada, Campus of Cartuja, 18071 Granada, Spain
  • 3Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, E- 18071 Granada, Spain
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A manufacturing design and control of bioactive ingredients from Aloysia citriodora was performed applying microwave-assisted extraction (MAE). Thus, a Response Surface Methodology based on Central Composite Design 2 3 model was performed to monitor the matrix behavior. The factors were extraction time, percentage of solvent and temperature. The chosen responses were extraction yield and phytochemicals recovery. The design allowed to find the optimal conditions for each response and to validate them in order to attain high quality ingredients. These results pointed out that MAE is a novel technique which could be used to improve the new functional ingredient development.
Keywords:Aloysia citriodora;Microwave-assisted extraction;HPLC-ESI-TOF/MS;Conventional extraction;Green technologies;Functional ingredients
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