Study of orange essential oil purification using membrane separation technology

• Grant number: 21/11519-3
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: January 01, 2022
• End date: December 31, 2022
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Julian Martínez
• Grantee: Júlia Gabriela Francisco
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Essential oils are sources of bioactive compounds that can be extracted from the orange juice-processing residue. These compounds are used in food, chemical, and pharmaceutical industries, acting as a flavoring and even anticarcinogenic. However, the industrial orange oil contains waxes that reduce its added value. Thus, the objective of this work is to remove waxes present in orange essential oil using membrane separation. Membrane technology has several advantages over conventional separation techniques, as it separates compounds according to molecular size, without solvent phase change, with solvent recycling, low temperatures, and low energy consumption. Two types of micro and ultrafiltration membranes will be studied: MV020, MP005, UP150, and UV150. First, the tests will be performed under constant temperature and pressure conditions. Then, the effects of temperature and pressure with the best separation performance membrane will be analyzed. Finally, a cost analysis of the method will be done in comparison to the conventional separation process used by the industry.(AU)