Sweet Orange and Sour Orange Essential Oils: A Review of Extraction Methods, Chemical Composition, Antioxidant and Antimicrobial Activities, and Applications in Innovative Food Technologies

IF 3.2 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2025-06-27 DOI:10.1007/s11483-025-09989-0

Elder Pacheco da Cruz, Estefania Júlia Dierings Souza, Gabriel Lucas Pail, Tatiane Jéssica Siebeneichler, Laura Martins Fonseca, Cesar Valmor Rombaldi, Elessandra da Rosa Zavareze, Alvaro Renato Guerra Dias

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Abstract

The global production of oranges is significant, and the essential oils (EOs) derived from these fruits have been extensively studied for their antimicrobial, antioxidant, and non-toxic properties. This review focuses on the scientific literature of EOs extracted from the peels, leaves, and flowers of sweet orange (Citrus sinensis) and sour orange (Citrus aurantium), providing updates and highlighting their chemical composition, biological properties (antioxidant and antimicrobial), toxicity, and potential applications in innovative food technologies. The review was conducted using the Web of Science database, filtering mainly articles published in the last 10 years (2015–2024). The chemical composition of these EOs is well characterized, with D-limonene and limonene the main compounds found in the peels. Other frequently identified bioactive constituents include α-pinene, β-pinene, myrcene, sabinene, linalool, linalool acetate, nerol, and germacrene B, among others. However, the composition of EOs can vary depending on the part and variety of the plant, soil and climate conditions, extraction methods, as well as factors such as stage of ripeness and storage conditions. The observed antimicrobial efficacy and antioxidant activity of EOs are limited by their inherent sensitivity to environmental parameters, thus limiting their direct application. Strategies involving encapsulation are used to mitigate this within systems of particles, nanoparticles, nanoemulsions, edible coatings, oleogels, and polymeric films, which are being explored as promising avenues for technological innovation. Future research should focus on the application of EOs in different products and conducting in vivo evaluations to expand their potential use.

Graphical Abstract

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甜橙和酸橙精油：提取方法、化学成分、抗氧化和抗菌活性及其在创新食品技术中的应用综述

橙子的全球产量是显著的，从这些水果中提取的精油（EOs）因其抗菌、抗氧化和无毒的特性而被广泛研究。本文综述了从甜橙（Citrus sinensis）和酸橙（Citrus aurantium）的果皮、叶子和花中提取的EOs的科学文献，重点介绍了它们的化学成分、生物学特性（抗氧化和抗菌）、毒性和在创新食品技术中的潜在应用。该综述使用Web of Science数据库进行，主要过滤了最近10年（2015-2024年）发表的文章。这些果皮的化学成分有很好的特征，果皮中的主要化合物是d -柠檬烯和柠檬烯。其他经常被鉴定的生物活性成分包括α-蒎烯、β-蒎烯、月桂烯、沙宾烯、芳樟醇、芳樟醇醋酸酯、橙花醇和芽胞烯B等。然而，精油的成分可能会因植物的部位和种类、土壤和气候条件、提取方法以及成熟阶段和储存条件等因素而有所不同。观察到的抗菌效果和抗氧化活性受到其对环境参数固有敏感性的限制，从而限制了其直接应用。在颗粒、纳米颗粒、纳米乳液、可食用涂层、油凝胶和聚合物薄膜系统中，采用封装策略来缓解这种情况，这些策略正在被探索为技术创新的有前途的途径。未来的研究应侧重于EOs在不同产品中的应用，并进行体内评估，以扩大其潜在用途。图形抽象

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.