Study on Ultrasonic-Assisted Extraction of Star Anise Oleoresin from the Fruits of Illicium verum and Preliminary Invest
Ultrasonic-assisted extraction of oleoresin from the fruit of Illicium verum was explored. Effects of many parameters on the yield of oleoresin were investigated by single factor experiment and orthogonal experiment design was also carried out to optimize
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1 Introduction In recent years, public concerns regarding safety of food have brought scientists to focus on the application of many spices and herbs extracts to preserve the quality of food [1, 2]. Application of plant-origin essential oils as food preservatives has received more and more attention since many works have demonstrated their antimicrobial and antioxidant activities [3–5]. Vatavali et al. [6] reported that the combination of chitosan and oregano essential oil was very effective on extending the shelf life of red porgy stored in ice. Kapoor et al. [7] demonstrated that black pepper essential oil had better preservative effect for orange juice. Cristina et al. [8] revealed that cinnamon bark oil and citrus extracts, even at low concentrations, exhibited high anti-yeast effects and could increase shelf life of ready-to-eat table grape compared to the control. In addition, cinnamon oil combined sand-based storage at 12 °C could prolong storage time for baby ginger [9]. Star anise (Illicium verum) is an aromatic evergreen tree and it is widely cultivated in China, especially in Guangxi and Guangdong provinces. Its fruit is a traditional medicine as well as a spice widely used in foods and beverages [10]. Many kinds of active compounds have been identified in Illicium verum such as essential oils, oleoresin, and shikimic acid [11]. Among these active compounds, star anise oleoresin, the major flavoring ingredient in star anise, is of particular importance. Star anise oleoresin contains volatile essential oil, less volatile components, pigments, fatty acids and resins. The taste and aroma of star anise oleoresin is more balanced and complete than the essential oil in terms of food seasoning and it has been allowed using as an additive in food processing industry in many
P. Li (&) Z. Shu L. Zhang T. Li L. Tian College of Basic Science, Tianjin Agricultural University, 300384 Tianjin, People’s Republic of China e-mail: [email protected] © Springer Nature Singapore Pte Ltd. 2018 H. Liu et al. (eds.), Advances in Applied Biotechnology, Lecture Notes in Electrical Engineering 444, https://doi.org/10.1007/978-981-10-4801-2_55
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countries [12]. Traditional methods for obtaining extracts from Illicium verum fruits are hydro-distillation, steam distillation and solvent extraction, which have some disadvantages. For hydro-distillation and steam distillation, some thermal-sensitive constituents may decompose during the prolonged extraction time [13]. Solvent extraction, such as heat reflux and soxhlet extraction takes a long time and high energy cost. These shortcomings have led to consideration of the use of innovative and environment-friendly techniques in active compounds extraction, such as ultrasound-assisted extraction [14], supercritical fluid extraction [15, 16] and microwave extraction [17]. Recently, ultrasonic-assisted method has been successfully applied in the extraction of many active extracts and this method can offer many important advantages over traditional alternati
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