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Journal of Food Measurement and Characterization

, Volume 13, Issue 4, pp 3162–3172 | Cite as

Solvent free-microwave green extraction of essential oil from orange peel (Citrus sinensis L.): effects on shelf life of flavored liquid whole eggs during storage under commercial retail conditions

  • Malek Aboudaou
  • Mohamed Amine Ferhat
  • Mohamed Hazzit
  • Agustín Ariño
  • Djamel DjenaneEmail author
Original Paper
  • 25 Downloads

Abstract

This study compares the extraction of essential oil (EO) from orange peel (Citrus sinensis L.) by three different methods, namely solvent-free microwave assisted extraction (SFME), traditional hydrodistillation (HD) and cold-pressing (CP), in terms of efficiency and chemical composition using gas chromatography coupled to mass spectrometry (GC–MS). Microstructure analysis of the behaviour of the epithelial cells of the orange peel bark was carried out by scanning electron microscopy (SEM). Results showed that the traditional HD extraction method caused greater modifications of the cellular structure than the SFME method. The comparison between SFME and HD indicated that SFME showed advantages such as faster kinetics and higher efficiency with similar yields (0.40% dry basis in 30 min by SFME versus 3 h by HD). The antioxidant activity of EO was evaluated in vitro by the DPPH assay, resulting in high radical scavenging activity exceeding 80%. The EO was added at three levels (0.1, 0.3, and 0.5%, v/v) to liquid whole egg in order to evaluate its effect on oxidative stability and organoleptic attributes (colour and odour) during simulated cold commercial retail conditions. The thiobarbituric acid reactive substances assay showed that the EO addition significantly reduced the lipid oxidation. The results obtained confirm orange peel EO as a promising functional food ingredient.

Keywords

Orange peel essential oil Green extraction Scanning electron microscopy Antioxidant Liquid whole eggs Shelf-life Retail conditions 

Notes

Acknowledgements

The present research was carried out with the financial support of the Ministry of Higher Education and Scientific Research of Algeria (Grant F00520140089) and the Spanish AECID/PCI (Grant A/033506/10) as well as the Government of Aragón and FEDER 2014-2020 (Grant Grupo A06_17R).

Compliance with ethical standards

Conflict of interest

No conflict of interest was reported by the authors.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Laboratory of Food Quality and Food SafetyUniversity Mouloud MAMMERITizi-OuzouAlgeria
  2. 2.Department of Food Science and TechnologyNational Institute of AgronomyAlgerAlgeria
  3. 3.Laboratory of Bioactive Substances and Valorisation of BiomasseEcole Normale SupérieureAlgerAlgeria
  4. 4.Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2)Universidad de Zaragoza‐CITAZaragozaSpain

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