- Research Grants
|Support type:||Scholarships in Brazil - Scientific Initiation|
|Effective date (Start):||November 01, 2018|
|Effective date (End):||October 31, 2019|
|Field of knowledge:||Agronomical Sciences - Food Science and Technology|
|Principal Investigator:||Christianne Elisabete da Costa Rodrigues|
|Home Institution:||Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil|
Essential oils (EOs) are plant origin products composed basically of high volatility components, which are classified as terpene hydrocarbons (TH) and oxygen compounds (OC). The TH are highly reactive and very susceptible to degradation reactions when exposed to air, light and high temperatures, being responsible for the generation of compounds of unpleasant aroma and flavor, which impairs on EO quality. On the other hand, OCs are the main responsible for the characteristic aroma and stability of EO. In order to increase the composition of EOs in OCs, fractionation processes are employed, among which, extraction using mixtures of ethanol and water as solvents stands out because it presents a lower cost in relation to the traditional distillation process, besides being able to be conducted under ambient conditions of ambient temperature and pressure, avoiding degradation of the thermosensitive compounds. The physical behavior of the phases present in the system influences not only the mass transfer process, but also the stage of coalescence of droplets and respective separation of phases in extraction equipment. Among the relevant properties can be cited density, viscosity and interfacial tension.EO extracted from rosemary sheets (Rosmarinus officinalis) is an important food preservative and commonly used in therapeutic treatments because its antioxidant and antimicrobial characteristics. The main components found in rosemary EO are ±-pinene (TH), eucalypol and camphor (OC). This experimental initiation project aims to determine experimental data of liquid-liquid equilibrium and physical properties of phases constituted in systems composed of EO model of rosemary and solvent (ethanol and water) at 25 °C under atmospheric pressure.