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Critical Reviews in Food Science and Nutrition Volume 63, 2023 - Issue 33
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Advances in efficient extraction of essential oils from spices and its application in food industry: A critical review

Jiong Zhanga State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;d Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
,
Min Zhanga State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;b International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, ChinaCorrespondence[email protected]
,
Ronghua Juc Agricultural and Forestry Products Deep Processing Technology and Equipment Engineering Center of Jiangsu Province, Nanjing Forestry University, Nanjing, Jiangsu, China
,
Kai Chena State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
,
Bhesh Bhandarie School of Agriculture and Food Sciences, University of Queensland, Brisbane, Queensland, Australia
&
Haixiang Wangf Yechun Food Production and Distribution Co., Ltd., Yangzhou, Jiangsu, China
Pages 11482-11503 | Published online: 29 Jun 2022

Citations (8)

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Read on this site (3)

Jinjin Huang, Min Zhang, Arun S. Mujumdar & Yamei Ma. (2023) Technological innovations enhance postharvest fresh food resilience from a supply chain perspective. Critical Reviews in Food Science and Nutrition 0:0, pages 1-23.
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Jiong Zhang, Min Zhang, Bhesh Bhandari & Mingqi Wang. (2023) Basic sensory properties of essential oils from aromatic plants and their applications: a critical review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-14.
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Safoura Ahmadzadeh, Matthias Dixily R. Lenie, Razieh Sadat Mirmahdi & Ali Ubeyitogullari. Designing future foods: Harnessing 3D food printing technology to encapsulate bioactive compounds. Critical Reviews in Food Science and Nutrition 0:0, pages 1-17.
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Articles from other publishers (5)

Carmen Duque-Soto, Ana Ruiz-Vargas, Ascensión Rueda-Robles, Rosa Quirantes-Piné, Isabel Borrás-Linares & Jesús Lozano-Sánchez. (2023) Bioactive Potential of Aqueous Phenolic Extracts of Spices for Their Use in the Food Industry—A Systematic Review. Foods 12:16, pages 3031.
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Sarunpron Khruengsai, Nittirat Promhom, Teerapong Sripahco, Piyanuch Siriwat & Patcharee Pripdeevech. (2023) Optimization of enzyme-assisted microwave extraction of Zanthoxylum limonella essential oil using response surface methodology. Scientific Reports 13:1.
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Xianghua Chai, Xiaowan Huang, Tong Zhang, Kegang Wu, Xuejuan Duan, Hongpeng Yu & Xiaoli Liu. (2023) Comparative Study of E-Nose, GC-MS, and GC-IMS to Distinguish Star Anise Essential Oil Extracted Using Different Extraction Methods. Separations 10:4, pages 256.
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Riccardo Matera, Elena Lucchi & Luca Valgimigli. (2023) Plant Essential Oils as Healthy Functional Ingredients of Nutraceuticals and Diet Supplements: A Review. Molecules 28:2, pages 901.
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Abdullah, Naveed Ahmad, Wenni Tian, Song Zengliu, Yucheng Zou, Shahzad Farooq, Qingrong Huang & Jie Xiao. (2022) Recent advances in the extraction, chemical composition, therapeutic potential, and delivery of cardamom phytochemicals. Frontiers in Nutrition 9.
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