Green Extraction of Natural Products E-Book

• Herausgeber: Wiley-VCH
• Kategorie: Fachliteratur
• Sprache: Englisch

Seitenzahl: 638

Veröffentlichungsjahr: 2016

Beschreibung

Extraction processes are essential steps in numerous industrial applications from perfume over pharmaceutical to fine chemical industry. Nowadays, there are three key aspects in industrial extraction processes: economy and quality, as well as environmental considerations. This book presents a complete picture of current knowledge on green extraction in terms of innovative processes, original methods, alternative solvents and safe products, and provides the necessary theoretical background as well as industrial application examples and environmental impacts. Each chapter is written by experts in the field and the strong focus on green chemistry throughout the book makes this book a unique reference source. This book is intended to be a first step towards a future cooperation in a new extraction of natural products, built to improve both fundamental and green parameters of the techniques and to increase the amount of extracts obtained from renewable resources with a minimum consumption of energy and solvents, and the maximum safety for operators and the environment.

Leseprobe

Table of Contents

Related Titles

Title Page

Copyright

Preface

List of Contributors

Chapter 1: Green Extraction: From Concepts to Research, Education, and Economical Opportunities

1.1 Introduction

1.2 Orange Fruit is not Limited to Produce Only Juice?

1.3 Chemistry of Natural Products

1.4 From Metabolites to Ingredients

1.5 Green Extraction from Research to Teaching

1.6 Conclusions and Perspective

References

Chapter 2: Process Engineering and Product Design for Green Extraction

2.1 Market and Market Development

2.2 Regulatory Framework

2.3 Systematic Apparatus and Process Design

2.4 Model-Based Realization: Apparatus and Process Design

2.5 Extract Purification

2.6 Total Process Development and Design

2.7 Conclusions and Summary

Acknowledgments

References

Chapter 3: Tailor-Made Production of Plants for Green Extraction

3.1 Introduction

3.2 Sustainable Processes

3.3 Production Technology

3.4 Seed and Seed Stock

3.5 Quality Criteria

Glossary and Abbreviations

References

Further Reading

Chapter 4: Mass Transfer Enhancement for Solid–Liquid Extractions

4.1 Introduction

4.2 State of the Art Solid-Liquid Extraction

4.3 Enhancement of Solid–Liquid Extraction Processes

4.4 Example Processes for Solid–Liquid Extraction Enhancement

4.5 Conclusion

Symbols

References

Chapter 5: Fundamentals of Process-Intensification Strategy for Green Extraction Operations

5.1 Process-Intensification Strategy PI-S from High Capacity to High Controlled Quality Industrial Manufacturing

5.2 What Does “Intensified Industrial Manufacturing” Mean?

5.3 Intensification Strategy as a Pluridimensional Approach

5.4 Fundamentals for Starting Basis Analyses

5.5 Processes of Extraction

5.6 Conclusion

References

Chapter 6: Panorama of Sustainable Solvents for Green Extraction Processes

6.1 Introduction

6.2 Thermodynamic Models of Mixing and Dissolving

6.3 Solvent Selection for Green Solid–Liquid Extraction

6.4 Alternative Solvents for Green Extraction

6.5 Purification Strategies of Natural Products

Symbols

Greek Letters

Indices

References

Chapter 7: Water as Green Solvent for Extraction of Natural Products

7.1 Introduction

7.2 Maceration

7.3 Subcritical Water Extraction

7.4 Enzymatic Assistance

7.5 Micellar Extraction

7.6 Hydrotropes

7.7 Conclusion

References

Chapter 8: Coverage Exploitation of By-Products from the Agrofood Industry

8.1 Introduction

8.2 Treatments for Safe Disposal/Exploitation of Agrofood Wastes or Residues

8.3 Exploitation of By-products from Olive Trees and Olive Oil Production

8.4 Exploitation of By-products from Vineyards and Wine Production

8.5 Exploitation of By-products from the Citrus Juice Industry

Acknowledgments

List of Abbreviations

References

Chapter 9: Selective Extraction from Food Plants and Residues by Pulsed Electric Field

9.1 Introduction

9.2 Basics of PEF-Assisted Extraction

9.3 Application of PEF for Different Food Plants and Residues

9.4 Conclusions

Acknowledgments

References

Chapter 10: Green Extraction of Artemisinin from Artemisia annua L

10.1 Introduction

10.2 Extraction Technologies for Isolation of Artemisinin from

A. annua

10.3 Innovation in Artemisinin Purification

10.4 Analysis of Artemisinin and Co-metabolites

10.5 Conclusions and Outlook

References

Index

End User License Agreement

Pages

ii

iv

xiii

xiv

xv

xvi

xvii

xviii

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

16

17

18

19

20

21

22

23

24

25

26

27

28

29

30

31

32

33

34

35

36

37

38

39

40

41

42

43

44

45

46

47

48

49

50

51

52

53

54

55

56

57

58

59

60

61

62

63

64

65

66

67

68

69

71

72

73

74

75

76

77

78

79

80

81

82

83

84

85

86

87

88

89

90

91

92

93

94

95

96

97

98

99

101

102

103

104

105

106

107

108

109

110

111

112

113

114

115

116

117

118

119

120

121

122

123

124

125

126

127

128

129

130

131

132

133

134

135

136

137

138

139

140

141

142

143

144

145

146

147

148

149

150

151

152

153

154

155

156

157

158

159

160

161

162

163

164

165

166

167

168

169

170

171

172

173

174

175

176

177

178

179

180

181

182

183

184

185

186

187

188

189

190

191

192

193

194

195

196

197

198

199

200

201

202

203

204

205

206

207

208

209

210

211

212

213

214

215

216

217

218

219

220

221

222

223

224

225

226

227

228

229

230

231

232

233

234

235

236

237

238

239

240

241

242

243

244

245

246

247

248

249

250

251

252

253

254

255

256

257

258

259

260

261

262

263

265

266

267

268

269

270

271

272

273

274

275

276

277

278

279

280

281

282

283

284

285

286

287

288

289

290

291

292

293

294

295

296

297

298

299

300

301

302

303

304

305

307

308

309

310

311

312

313

314

315

316

317

318

319

320

321

322

323

324

325

326

327

328

329

330

331

333

334

335

336

337

338

339

340

341

342

343

344

345

346

347

348

349

350

351

352

353

354

355

357

358

359

360

361

362

363

Guide

Cover

Table of Contents

Preface

Begin Reading

List of Illustrations

Figure 1.1

Figure 1.2

Figure 1.3

Figure 1.4

Figure 1.5

Figure 1.6

Figure 1.7

Figure 1.8

Figure 1.9

Figure 1.10

Figure 1.11

Figure 1.12

Figure 2.1

Figure 2.2

Figure 2.3

Figure 2.4

Figure 2.5

Figure 2.6

Figure 2.7

Figure 2.8

Figure 2.9

Figure 2.10

Figure 2.11

Figure 2.12

Figure 2.13

Figure 2.14

Figure 2.15

Figure 2.16

Figure 2.17

Figure 2.18

Figure 3.1

Figure 3.2

Figure 3.3

Figure 3.4

Figure 4.1

Figure 4.2

Figure 4.3

Figure 4.4

Figure 4.5

Figure 4.6

Figure 4.7

Figure 4.8

Figure 4.9

Figure 4.10

Figure 4.11

Figure 4.12

Figure 4.13

Figure 4.14

Figure 4.15

Figure 4.16

Figure 4.17

Figure 4.18

Figure 4.22

Figure 4.23

Figure 4.25

Figure 4.26

Figure 4.27

Figure 4.28

Figure 4.29

Figure 4.30

Figure 4.31

Figure 4.32

Figure 4.33

Figure 4.34

Figure 4.35

Figure 4.36

Figure 4.37

Figure 4.38

Figure 4.39

Figure 4.40

Figure 4.41

Figure 5.1

Figure 5.2

Figure 5.3

Figure 5.4

Figure 6.1

Figure 6.2

Figure 6.3

Figure 6.4

Figure 6.5

Figure 6.6

Figure 6.7

Figure 6.8

Figure 6.9

Figure 6.10

Figure 6.11

Figure 6.12

Figure 6.13

Figure 6.14

Figure 6.15

Figure 6.16

Figure 6.17

Figure 6.18

Figure 6.19

Figure 6.20

Figure 6.21

Figure 6.22

Figure 6.23

Figure 6.24

Figure 6.25

Figure 6.26

Figure 6.27

Figure 7.1

Figure 7.2

Figure 7.3

Figure 7.4

Figure 7.5

Figure 7.6

Figure 8.1

Figure 8.2

Figure 8.3

Figure 9.1

Figure 9.2

Figure 9.3

Figure 9.4

Figure 9.5

Figure 9.6

Figure 9.7

Figure 9.8

Figure 9.9

Figure 9.10

Figure 9.11

Scheme 10.1

Figure 10.1

Figure 10.2

Figure 10.3

Figure 10.4

Figure 10.5

Figure 10.6

Figure 10.7

List of Tables

Table 1.1

Table 1.2

Table 2.1

Table 2.2

Table 4.1

Table 4.2

Table 5.1

Table 6.1

Table 6.2

Table 6.3

Table 6.4

Table 6.5

Table 6.6

Table 6.7

Table 6.8

Table 6.9

Table 6.10

Table 6.11

Table 6.12

Table 6.13

Table 6.14

Table 6.15

Table 6.16

Table 7.1

Table 7.2

Table 7.3

Table 7.4

Table 7.5

Table 7.6

Table 7.7

Table 8.1

Table 8.2

Table 8.3

Table 8.4

Table 8.5

Table 8.6

Table 8.7

Table 8.8

Table 8.9

Table 8.10

Table 8.11

Table 10.1

Related Titles

Tiwari, B.K., Brunton, N.P., Brennan, C.S. (eds.)

Handbook of Plant Food Phytochemicals

Sources, Stability and Extraction

2013

Print ISBN: 978-1-444-33810-2 (Also available in a variety of electronic formats)

Bart, H., Pilz, S. (eds.)

Industrial Scale Natural Products Extraction

2011

Print ISBN: 978-3-527-32504-7 (Also available in a variety of electronic formats)

Dayan, N., Kromidas, L. (eds.)

Formulating, Packaging, and Marketing of Natural Cosmetic Products

2011

Print ISBN: 978-0-470-48408-1 (Also available in a variety of electronic formats)

Dewick, P.M.

Medicinal Natural Products

A Biosynthetic Approach Third Edition

2009

Print ISBN: 978-0-470-74168-9 (Also available in a variety of electronic formats)

Dunford, N. (ed.)

Food and Industrial Bioproducts and Bioprocessing

2012

Print ISBN: 978-0-813-82105-4 (Also available in a variety of electronic formats)

Attokaran, M.

Natural Food Flavors and Colorants

2011

Print ISBN: 978-0-813-82110-8 (Also available in a variety of electronic formats)

Civjan, N. (ed.)

Natural Products in Chemical Biology

2012

Print ISBN: 978-1-118-10117-9 (Also available in a variety of electronic formats)

Edited by Farid Chemat and Jochen Strube

Green Extraction of Natural Products

Theory and Practice

The Editors

Prof. Dr. Farid Chemat

Universitairè d'Avignon et des Pays du Vaucluse

INRA, UMR 408, Green Extraction Center

33 rue Louis Pasteur

84000 Avignon

France

Prof. Dr. Jochen Strube

TU Claustal

Institute for Separation & Process Technology

Leibnizstraße 15

38678 Claustal-Zellerfeld

Germany

All books published by Wiley-VCH are carefully produced. Nevertheless, authors, editors, and publisher do not warrant the information contained in these books, including this book, to be free of errors. Readers are advised to keep in mind that statements, data, illustrations, procedural details or other items may inadvertently be inaccurate.

Library of Congress Card No.: applied for

British Library Cataloguing-in-Publication Data

A catalogue record for this book is available from the British Library.

Bibliographic information published by the Deutsche Nationalbibliothek

The Deutsche Nationalbibliothek lists this publication in the Deutsche Nationalbibliografie; detailed bibliographic data are available on the Internet at http://dnb.d-nb.de.

© 2015 Wiley-VCH Verlag GmbH & Co. KGaA, Boschstr. 12, 69469 Weinheim, Germany

All rights reserved (including those of translation into other languages). No part of this book may be reproduced in any form – by photoprinting, microfilm, or any other means – nor transmitted or translated into a machine language without written permission from the publishers. Registered names, trademarks, etc. used in this book, even when not specifically marked as such, are not to be considered unprotected by law.

Print ISBN: 978-3-527-33653-1

ePDF ISBN: 978-3-527-67679-8

ePub ISBN: 978-3-527-67681-1

Mobi ISBN: 978-3-527-67680-4

oBook ISBN: 978-3-527-67682-8

Cover Design Adam-Design, Weinheim, Germany

Printing and Binding Markono Print Media Pte Ltd., Singapore

Preface

Green extraction of natural products is a new concept that meets the challenges of the twenty-first century, protecting both environment and consumers and, at the same time, enhancing competitiveness of industries by becoming more ecologic, economic, and innovative and thereby sustainable. It is based on the discovery and designs of extraction processes which reduce energy consumption, allow use of alternative solvents and renewable natural products, and ensure a safe and high quality extract and final product. Within the green extraction approach, the concept of a “green extract” is introduced. This is an extract obtained by following processes that have the lowest possible impact on the environment (less energy and solvent consumption, etc.), and whose eventual recycling is planned for from the beginning (coproducts, biodegradability, etc.). This green extract should be the result of a whole chain of values in both senses of the term: economic and responsible, starting from production and harvesting of the plant, the transformation processes – not only solid–liquid extraction but also separation and purification – together with formulation and marketing.

This book is an attempt to advance practical objectives of “green extraction of natural products.” The book has been made possible due to the collaboration between “Dechema ProcessNet – Germany” and “France Eco Extraction” associations but also because of the critical mass of international research and industrial teams who have contributed to establish a series of methodological and technological tools in the field of extraction of natural products to prevent and reduce petroleum solvents, fossil energy, and chemical wastes and hazards in extraction as a process including preparation of starting materials, drying, grinding, solid–liquid extraction, liquid–liquid extraction, separation, purification, formulation, until final packaging. Part of the contents are based on the significant amounts of materials accumulated from a Dechema training course on phytochemical process development and production held several times over the past years at the TU Clausthal with lecturers from industry and academia, some of who have contributed to this book.

This book attempts to summarize current knowledge on green extraction of natural products in terms of innovative processes, methods, alternative solvents, and product safety. It provides necessary theoretical background and details about green extraction with regard to techniques, mechanisms, protocols, industrial applications, safety precautions, and environmental impacts. This book is targeted at industry professionals as well as academicians engaged in separation and extraction engineering or natural product chemistry research, and graduate-level students. Each chapter would be complementary to other chapters and based on presentations by the reputed international researchers and professionals, addressing the latest efforts in the field.

We are convinced that this book will make a useful contribution toward the collection of accumulated knowledge in one place, and is the starting point for future collaborations in this new area of “green extraction of natural products” between research, industry, and education, covering a wide range of relevant applications: perfume, cosmetic, pharmaceutical, food ingredients, nutraceuticals, biofuel, and fine chemicals industries.

January 2015

Farid Chemat Avignon University, INRA, FranceJochen Strube Clausthal University of Technology, Germany

List of Contributors

Karim Allaf

University of La Rochelle

CNRS

Transfer Phenomena and Instantaneity in Agro-Industry and Building

Laboratory of Engineering Science for Environment (LaSIE FRE 3474)

La Rochelle, Cedex 01

France

Tamara

Allaf

ABCAR-DIC Process

BP12053

17010 La Rochelle, Cedex 01

France

Antoine

Bily

ORTESA

LabCom Naturex-Avignon University

Avignon, Cedex 9

France

and

Naturex

rue Pierre Bayle

BP 81218

Avignon, Cedex 9

France

Simon

Both

Clausthal University of Technology

Institute for Separation and Process Technology

Leibnizstraße 15

Clausthal-Zellerfeld

Germany

Farid

Chemat

Université d'Avignon et des Pays de Vaucluse

INRA, UMR 408

GREEN Extraction Team

Avignon

France

and

ORTESA

LabCom Naturex-Avignon University

Avignon, Cedex 9

France

Giancarlo

Cravatto

Università di Torino

Dipartimento di Scienza e Tecnologia del Farmaco

Torino

Italy

Reinhard Ditz

Clausthal University of Technology

Institute for Separation and Process Technology

Leibnizstraße 15

Clausthal-Zellerfeld

Germany

Anne-Sylvie Fabiano-Tixier

Avignon University

INRA

UMR408

GREEN Team Extraction

Rue Louis Pasteur 33

Avignon, Cedex 1

France

and

ORTESA

LabCom Naturex-Avignon University

Avignon, Cedex 1

France

Hansjoerg

Hagels

Boehringer Ingelheim Pharma GmbH & Co. KG

LPS Germany

Department of SCM and Engineering

Phyto Center

Binger Straße 173/ HPZ 6425-EG-00

Ingelheim am Rhein

Germany

Urban

Jenelten

Firmenich S.A.

Route des Jeunes

Genève 8

Switzerland

Iraj

Koudous

Clausthal University of Technology

Institute for Separation and Process Technology

Leibnizstraße 15

Clausthal-Zellerfeld

Germany

Werner

Kunz

University of Regensburg

Institute of Physical and Theoretical Chemistry

Universitätsstraße 31

Regensburg

Germany

Alexei

A. Lapkin

University of Cambridge

Department of Chemical Engineering and Biotechnology

New Museum Site

Cambridge CB2 3RA

UK

Nikolai

Lebovka

Université de Technologie de Compiègne

Groupe Technologies Agro-Industriels

EA 4297

Département Génie des Procédés

BP 20529

Compiègne, Cedex

France

and

NAS of Ukraine

Institute of Biocolloidal Chemistry named after F. D. Ovcharenko

42, Boulevard Vernadskogo

Kyiv

Ukraine

Carlos A. Ledesma-Escobar

University of Córdoba

Department of Analytical Chemistry

Annex Marie Curie Building

Campus of Rabanales

Córdoba

Spain

and

University of Córdoba Agroalimentary Excellence Campus ceiA3

University of Córdoba

Reina Sofía University Hospital

Maimónides Institute of Biomedical Research (IMIBIC)

Córdoba

Spain

and

Technological Institute of Veracruz

Chemical and Biochemical Engineering Department

Av Miguel Angel de Quevedo 2779

Veracruz Ver. 91897

México

María D. Luque de Castro

University of Córdoba

Department of Analytical Chemistry

Annex Marie Curie Building

Campus of Rabanales

Córdoba

Spain

and

University of Córdoba Agroalimentary Excellence Campus ceiA3

Reina Sofía University Hospital

Maimónides Institute of Biomedical Research (IMIBIC)

Córdoba

Spain

Mustafa

Zafer Özel

University of York

Green Chemistry Centre of Excellence

Department of Chemistry

York YO10 5DD

UK

Sandrine

Périno

Université d'Avignon et des Pays de Vaucluse

INRA, UMR 408

Green Extraction Team

Avignon

France

Loïc Petigny

Université d'Avignon et des Pays de Vaucluse

INRA, UMR 408

Green Extraction Team

Avignon

France

and

BASF

Beauty Care Solutions France

Lyon

France

Jean T. Pierson

Naturex

250 rue Pierre Bayle

BP 81218

Avignon, Cedex 9

France

Natacha

Rombaut

Avignon University

INRA

UMR408

GREEN Team Extraction

Rue Louis Pasteur 33

Avignon, Cedex 1

France

and

ORTESA

LabCom Naturex-Avignon University

Avignon, Cedex 9

France

Jochen

Strube

Firmenich Clausthal University of Technology

Institute for Separation and Process Technology

Leibnizstraße 15

Clausthal-Zellerfeld

Germany

Martin

Tegtmeier

Schaper & Brümmer GmbH & Co. KG

Bahnhofstraße 35

Salzgitter

Germany

Eugene

Vorobiev

Université de Technologie de Compiègne

Groupe Technologies Agro-Industriels

EA 4297

Département Génie des Procédés

BP 20529

Compiègne, Cedex

France

Joël Wajsman

BASF

Beauty Care Solutions France

Lyon

France

Chapter 1Green Extraction: From Concepts to Research, Education, and Economical Opportunities

Farid Chemat, Natacha Rombaut, Anne-Sylvie Fabiano-Tixier, Jean T. Pierson, and Antoine Bily

1.1 Introduction

One of the principal aims of sustainable development of green processing is in the teaching of green chemistry in colleges, high schools, and academic laboratories of both developed and developing nations. The researchers from academia and professionals from industry have chosen not to ignore the potential consequences of green chemistry and processes and have realized that they have responsibilities in education, research, and acceptance for industrial implementation of green chemistry (analysis, extraction, synthesis, separation, etc.) [1]. They recognize that their research will affect the future of the planet with the creation of new products and processes that improve the quality of life and reduce environmental hazards [2–4]. The implementation of green chemistry technologies minimizes the use of materials that are hazardous to human health and environment [5], decreases energy and water usage, and maximizes efficiency (Figure 1.1).

Figure 1.1 Impact of green chemistry in changing industrial and academic practices.

Extraction of natural products has been used probably since the discovery of fire. Egyptians and Phoenicians, Jews and Arabs, Indians and Chinese, Greeks and Romans, and even the Mayans and Aztecs, all possessed innovative extraction processes (maceration, alembic distillation, etc.) used even for perfume, medicine, or food. However, during the 1990s, it was not easy to find literature concerning the dispersed efforts for greening the extraction practices. It was necessary to wait for the tremendous development of green chemistry made by the Environmental Protection Agency (EPA) and led by Paul Anastas [3], who published a series of fundamental books from 1994 trying to create a general conscience on the need for green chemistry.

Recent trends in extraction techniques have largely focused on finding solutions that minimize the use of solvent and energy, such as supercritical fluid extraction, ultrasound extraction, subcritical water extraction, controlled pressure drop process, pulse electric field, and microwave extraction. The tremendous efforts made in greening extraction processes can be evaluated through the consideration of books devoted to these aspects as can be seen in . Theoretical and practical efforts are absolutely necessary to convince the members of the chemical societies about the need for such a revolution in our mentality and practice.