APPLICATION DES TECHNIQUES D’EXTRACTION DANS LA VALORISATION DES ECORCES D’AGRUMES

Abstract

This work aims to study the application of different extraction techniques to valorize citrus peels (orange and lemon): hydrodistillation, microwave-assisted hydrodistillation, ultrasound extraction, and supercritical CO2 extraction. Essential oils were extracted from orange and lemon peels, with a focus on process intensification and the selection of extraction techniques, which influence the yield, physicochemical properties of the extracts, as well as their organoleptic properties and biological activities. The results obtained showed that innovative methods offer higher extraction yields compared to the conventional technique of hydrodistillation. Additionally, the use of recovered pectin to encapsulate the extracted essential oil represents a concrete and innovative application of these high-value-added products. This approach encourages the exploitation of these by-products for useful purposes within the framework of sustainable development.