Essential Oils As Reagents In Green Chemistry

This brief provides a valuable reference for the contribution of essential oils in the green chemistry, mainly in terms of their characteristics corresponding to their compositions, the development of their extraction technologies including both conventional and green process (e.g. microwave, ultrasound), and their sustainable applications as antioxidants, antimicrobials, insecticides, green solvents and synthons for the green synthesis.

This book provides practical information on obtaining and using a wide variety of plant based reagents for different sectors, addressing the needs and challenges in a single resource. The chapters complement each other seamlessly and present contributions from reputed international researchers and renowned professionals from industry, covering the latest efforts in the field. The book serves as the starting point for future collaborations in the new area “Plant Based Green Chemistry” between research, industry, and education, covering large ecologic and economic applications: perfume, cosmetic, pharmaceutical, food ingredients, nutraceuticals, biofuels, or fine chemicals industries. This book is aimed at professionals from industries, academicians engaged in plant based green chemistry, researchers and graduate level students, but will also be useful to food technologists and students and researchers involved in natural products chemistry.

A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers’ food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient packaged foods with long shelf lives. The use of essential oils fills the need for more natural preservativesto extend the shelf-life and maintaining the safety of foods. Essential Oils in Food Processing offers researchers in food science a guide to the chemistry, safety and applications of these easily accessible and eco-friendly substances. The text offers a review of essential oils components, history, source and their application in foods and explores common and new extraction methods of essential oils from herbs and spices. The authors show how to determine the chemical composition of essential oils as well as an explanation of the antimicrobial and antioxidant activity of these oils in foods. This resource also delves into the effect of essential oils on food flavor and explores the interaction of essential oils and food components. Essential Oils in Food Processing offers a: Handbook of the use of essential oils in food, including their composition, extraction methods and their antioxidant and antimicrobial applications Guide that shows how essential oils can be used to extend the shelf life of food products whilst meeting consumer demand for “natural” products Review of the use of essential oils as natural flavour ingredients Summary of relevant food regulations as pertaining to essential oils Academic researchers in food science, R&D scientists, and educators and advanced students in food science and nutrition can tap into the most recent findings and basic understanding of the chemistry, application, and safe us of essential oils in food processing.

In recent years, great progress has been made in the field of essential oils as scientific research has revealed new insights into the biological benefits, healing properties, and other uses. Interest in their use in various industries, such as medicine, agriculture, food, and cosmetics, has increased. Essential oils have found their place in many applications, thus fueling a wave of scientific research and industrial applications. This book explores these recent developments in detail, revealing new perspectives and applications of essential oils. It combines historical knowledge with the latest research to provide a comprehensive overview of the field. By exploring the ancient legacy of aromatic plants and their traditional medicinal uses, as well as delving into the latest research and industrial applications, this book provides a comprehensive understanding of essential oils and their potential.

Essential oils This exciting new volume, written and edited by some of the world’s foremost experts in the field, provides up-to-date information about the chemical structure of essential oils, as well as their therapeutic and biological actions. It defines their functional uses while evaluating the advantages and disadvantages of their application in various sectors. Essential oils have been used by global communities for centuries, for different purposes such as medicinal, flavoring, preservatives, perfumery, aromatherapy, dentistry, cosmetics, insecticide, fungicide, and bactericide, among others. Essential oils are natural and biodegradable substances, usually non-toxic or with low toxicity to humans. Essential oils are botanical products that have volatile nature, known for their special odor, and found to be effective in the treatment of oxidative stress, cancer, epilepsy, skin allergies, indigestion, headache, insomnia, muscular pain, respiratory problems, etc. Essential oils principally enhance resistance to abiotic stress and protection against aquatic herbivores. They possess antimicrobial, antifungal, antitumor, and antioxidant properties. Essential oils are known to be volatile and susceptible to degradation from various ambient conditions, including temperature, air, light, and humidity, which limits their applications. Encapsulation is a proven technique that can protect essential oils and enable their use in various applications. This book aims to provide current knowledge on the chemical structure, therapeutic, and biological activities of essential oils, as well as to describe their functional uses and assess the benefits and drawbacks of their usage in various fields. By exploring the latest research on essential oils and their encapsulation, this book offers valuable insights and practical guidance for anyone interested in the science and application of these fascinating compounds.

Pharmacological Aspects of Essential Oils: Current and Future Trends provides a collection of therapeutic and pharmacological applications of the most researched essential oils of great importance derived from Clove, Cinnamon, Coriander, Turmeric, Thymus zygis, Thyme vulgaris, Ocimum basilicum, Copaifera spp, and Nigella sativa species. The new approach towards using a metal phenolic network with the essential oils as a tool of nanomedicine will surely open a new horizon for the research community. Treating disorders such as diabetes, insomnia, and obesity with essential oils will provide a new area of research. Aromatherapy, which is creating a market especially in the personal health care sector, is also discussed in the book. The relation between chemical composition and different biological properties is well discussed in respective chapters. The other practical topics related to the development of this industry of essential oils have been illustrated with elaborative figures and tables. Providing such updated data on the pharmacological applications of essential oils is an asset to the community associated with the extraction and production of essential oils, biochemist, aromatherapist, agrotechnologists, and nutritionist fraternities. Salient Features: Metal phenolic networks and essential oils as tool of nanomedicine Role of essential oils in aromatherapy Sophisticated development of various advanced techniques in the characterization of essential oils Pharmacological applications of Brazilian aromatic species Role of essential oils in management of diabetes, obesity, and insomnia

Green pesticides, also called ecological pesticides, are pesticides derived from organic sources which are considered environmentally friendly and are causing less harm to human and animal health and to habitats and the ecosystem. Essential oils based insecticides started have amazing features. This book gives a full spectrum of the whole range of essential oil based pesticides that may be used in pest control. It discusses the uses and limitations, including the recent advances in this area. It describes the metabolism and mode of action, and provides the present status of essential oil based pesticide residues in foodstuffs, soil and water.

Extraction Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for extraction of different food ingredients and nutraceuticals, including conventional and modern extraction techniques. These processes and unit operations are very important in the manufacture of products such as edible oils, sugars, coffee, tea, essential oils, and other products.Divided in three sections, "Different extraction equipment and technologies," "Application of extraction in the food industry," and "Design, control and efficiency of extraction systems," all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment for extraction unit operations.Written by food engineering experts, Extraction Processes in the Food Industry is a useful resource for industrial engineers working in the field of food processing and within food factories, providing information on particular food processing operations and equipment. Thoroughly explores novel applications of extraction unit operations in food industries Helps readers improve the quality and safety of food ingredients using optimum extraction processes Brings different alternatives for extraction operations