Comparison Between 2 Methods of Solid-Liquid Extraction for the Production of Cinchona calisaya Elixir: An Experimental Kinetics and Numerical Modeling Approach

Journal of Food Science

Volumn 79, Issue 9, 2014, Pages E1704-E1712

  Naviglio, Daniele ^a   Formato, Andrea ^a   Gallo, Monica ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Cinchona calisaya; Elixir; Naviglio extractor; Numerical simulation; RSLDE

Indexed keywords

CINCHONA CALISAYA;

PLANT EXTRACT;

ANALYSIS; BEVERAGE; CHEMICAL MODEL; CHEMISTRY; CHINA; CINCHONA; COMPARATIVE STUDY; COMPUTER SIMULATION; ISOLATION AND PURIFICATION; KINETICS; SOLID PHASE EXTRACTION;

BEVERAGES; CHINA; CINCHONA; COMPUTER SIMULATION; KINETICS; MODELS, CHEMICAL; PLANT EXTRACTS; SOLID PHASE EXTRACTION;

EID: 84921919106     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12563     Document Type: Article

References (27)

1. Abu-Ghannam N, McKenna B. 1997. The Application of Peleg's equation to model water absorption during the soaking of red kidney beans (Phaseolus vulgaris L.). J Food Eng 32(4):391-401.
2. Ahromrit A, Ledward DA, Niranjan K. 2006. High pressure induced water uptake characteristics of Thai glutinous rice. J Food Eng 72(3):225-33.
3. Carillo M, Formato A, Fabiani A, Scaglione G, Pucillo GP. 2011. An inertizing and cooling process for grapes cryomaceration. Electron J Biotechnol 14(6):0717-3458.
4. Cissé M, Bohuon P, Sambe F, Kane C, Sakho M, Dornier M. 2012. Aqueous extraction of anthocyanins from Hibiscus sabdariffa: experimental kinetics and modeling. J Food Eng 109:16-21.
5. Crank J. 1975. The mathematics of diffusion. New York: Oxford Univ. Press.
6. Cutillo F, D'Abrosca B, Della Greca M, Fiorentino A, Carrelli A. 2006. Terpenoids and phenol derivatives from Malva silvestris. Phytochemistry 67:481-5.
7. Formato A, Naviglio D, Pucillo GP, Nota G. 2011. Improved fumigation process for stored foodstuffs by using phosphine in sealed chambers. J Agric Food Chem, 60:331-8.
8. Formato A, Gallo M, Ianniello D, Montesano D, Naviglio D. 2013. Supercritical fluid extraction of α-and β-acids from hops compared to cyclically pressurized solid-liquid extraction. J Supercrit Fluids 84:113-20.
9. Gaston AL, Abalone RM, Giner SA. 2002. Wheat drying kinetics. Diffusivities for sphere and ellipsoid by finite elements. J Food Eng 52(4):313-22.
10. Gaston AL, Abalone RM, Giner SA, Bruce DM. 2004. Effect of modelling assumptions on the effective water diffusivity in wheat. Bios Eng 88(2):175-85.
11. Hsu KH, Kim J, Wilson LA. 1983. Factors affecting water uptake of soybeans during soaking. Cereal Chem 60(3):208-11.
12. Jaeger S, Beffert M, Hoppe K, Nadberezny D, Frank B, Scheffler A. 2011. Preparation of herbal tea as infusion or by maceration at room temperature using mistletoe tea as an example. Sci Pharm 79(1):145-55.
13. Jain RK, Bal S. 1997. Properties of pearl millet. J Agric Eng Res 66(2):85-91.
14. Linares AR, Hase SL, Vergara ML, Resnik SL. 2010. Modeling yerba mate aqueous extraction kinetics: influence of temperature. J Food Eng 97:471-7.
15. McCabe WL; Smith JC. 1984. Unit operation of chemical engineering (III Edition). Japan: McGraw Hill Book Co.
16. Meilgaard M, Civille GV, Carr BT. 1999. Sensory evaluation techniques. 3rd ed. Boca Raton, FL: CRC Press. p. 387.
17. Micali G, Lanuzza F, Currò P. 1996. High-performance liquid chromatographic determination of the biologically active principle hypericin in phytotherapeutic vegetable extracts and alcoholic beverages. J Chromatogr 731(1-2):336-9.
18. Naviglio D. 2003. Naviglio's principle and presentation of an innovative solid-liquid extraction technology: extractor Naviglio®. Anal Lett 36(8):1647-59.
19. Naviglio D, Ferrrara L, Montesano D, Mele G, Naviglio B, Tomaselli M, Martini F, Pintonello M, Diana S, Saggiomo S. 2001. Application of a new solid-liquid extraction technology for the production of lemon liqueur: Extractor Naviglio. It Food Bev Tech 10(26):19-27.
20. Naviglio D, Pizzolongo F, Ferrara L, Aragon A, Santini A. 2008. Extraction of pure lycopene from industrial tomato by-products in water using a new high pressure process. J Sci Food Agric 88:2414-20.
21. Naviglio D, Franchi GG, Rossi I, Fiore G, Massarelli P, Nencini C, Santini A. 2009. Preparation of an elixir from common juniper (Juniperus communis L.) berries: the new Naviglio extractor versus the traditional maceration technique. Food Man Eff 2(3):41-7.
22. Naviglio D, Formato A, Pucillo GP, Gallo M. 2013. A cyclically pressurised soaking process for the hydration and aromatisation of cannellini beans. J Food Eng 116:765-74.
23. Nota G, Naviglio D, Romano R, Sabia V. Attanasio, G, SpagnaMusso S. 2001. Examination of the lemon peel maceration step in the preparation of lemon liquor. Italian Food Bev Tech 24:5-9.
24. Peleg M. 1988. An empirical model for the description of moisture sorption curves. J Food Sci 53(4):1216-17.
25. Plhak LC, Caldwell KB, Stanley DW. 1989. Comparison of methods used to characterize water imbibition in hard-to-cook beans. J Food Sci 54(2):326-9.
26. Tonutti I, Liddle P. 2010. Aromatic plants in alcoholic beverages. A review. Flavour and Fragr J 25(5):341-50.
27. Zimmerman AJ, Weindorf DC. 2010. Heavy metal and trace metal analysis in soil by sequential extraction: a review of procedures. Int J Anal Chem 2010: 7, doi:10.1155/2010/387803.