Addition Of D-limonene Research Articles

Effects of D-Limonene Nanoemulsion Coating on Post-Harvest Quality and Physiology of Papaya

Papaya (Carica papaya L.) is a climacteric fruit, and its quality will rapidly decrease after ripening. Hence, the storage life of its fruit is short. D-limonene is a terpene compound in citrus essential oil and has antibacterial and antioxidant properties. The addition of D-limonene in edible coating can delay volatilization, prevent microorganism and pathogen invasion, decrease water loss, inhibit softening, decrease gas exchange, and extend the storage life of fruits. In this study, 0.25%, 0.5%, and 1% D-limonene nanoemulsion coatings were used for post-harvest immersion treatment of “Tainung No. 2” papayas and its effects on appearance, chlorophyll content, respiration rate, ethylene production, pectin methylesterase, polygalacturonase activity, decay loss, firmness, total soluble solid, titratable acidity, ascorbic acid, and total plate count were investigated. After the papayas were treated with 0.5% D-limonene nanoemulsion coating, polygalacturonase and pectin methylesterase activities decreased, fruit firmness was maintained, and ascorbic acid content was high. On the last day of storage, polygalacturonase and pectin methylesterase activities were 0.01 and 0.02 U/kg FW lower than the control group, respectively; firmness was higher than the control group by 1.75 N, and ascorbic acid content was higher than the control group by 31.97 mg/100 g FW. On Day 2, the treatment showed delay in total soluble solid accumulation and chlorophyll degradation, consequently delaying the color change in fruits. The coating decreased decay loss by 40% on Day 2, decreased respiration rate by 97.0 mg CO2 kg−1 h−1, and ethylene production by 5.7 µL kg−1 h−1 on Day 2. Simultaneously, the coating decreased the total plate count and resulted in a good appearance. Fruits coated with a 1% D-limonene nanoemulsion coating showed defects in color change. In summary, 0.5% D-limonene nanoemulsion coating delayed “Tainung No. 2” papaya ripening and decreased microbial infection, consequently extending its storage life.

Integration of the Exogenous Tuning of Thraustochytrid Fermentation and Sulfur Polymerization of Single-Cell Oil for Developing Plant-like Oils.

In this study, we have demonstrated a bioprocessing approach encompassing the exogenous addition of low-molecular-weight compounds to tune the fatty acid (FA) profile in a novel thraustochytrid strain to produce desirable FAs. Maximum lipid recovery (38%, dry wt. biomass) was obtained at 1% Tween 80 and 0.25 mg/L of Vitamin B12. The transesterified lipid showed palmitic acid (C16, 35.7% TFA), stearic acid (C18, 2.1% TFA), and oleic acid (C18:1, 18.7% TFA) as the main components of total FAs, which are mainly present in plant oils. Strikingly, D-limonene addition in the fermentation medium repressed the production of polyunsaturated fatty acid (PUFAs). Sulfur-polymerization-guided lipid separation revealed the presence of saturated (SFAs, 53% TFA) and monounsaturated fatty acids (MUFAs, 46.6% TFA) in thraustochytrid oil that mimics plant-oil-like FA profiles. This work is industrially valuable and advocates the use of sulfur polymerization for preparation of plant-like oils through tuneable thraustochytrid lipids.

Enhanced oil recovery with D-Limonene diluted in brine

D-Limonene, a compound consisting of terpenes in its dextrogyrous form, is commonly used as a degreaser, hydrocarbon waste cleaner and as a sand oil separator. In this work, the use of this chemical is proposed as an alternative for enhanced oil recovery (EOR). Two oils from the southeast basin of Mexico (one medium and one extra-heavy oil) were tested for viscosity reduction with D-Limonene. The viscosity of the heavier oil @25 °C is 117,000 cP. The addition of 5% D-Limonene decreased the viscosity to 55,000 cP at same conditions, which corresponds to 53% reduction. The addition of D-Limonene also reduced the percentage of asphaltenes and paraffins in oil and increased the percentage of aromatics and resins (according to SARA analysis). D-Limonene was diluted (3% v/v) in brine and EOR tests were performed on a bioclastic sandstone rock with the medium oil. The rock has a helium permeability of 2.6 mD, slightly higher than the carbonated rocks, both characteristic of the Mexican Republic. The rock was characterized by scanning electron microscopy (SEM), porosimetry and X-ray diffraction. Contact angles were measured to know the humectability of rock with respect to oil, brine and D-Limonene. Coreflooding tests were carried out in a CoreFlood equipment at 50 °C and an average of 62.6% oil recovery with 3% D-Limonene diluted in brine was achieved. It should be noted that D-Limonene is a biodegradable and harmless product. • Oil recovery achieved with 3% D-Limonene diluted in brine was 62.6%. • Oil recovery achieved resembles other works using solvents, nanoparticles, or other chemicals with different toxicity • TD-Limonene is a biodegradable, environmentally friendly and harmless alternative product to the actual techniques of EOR

Fabrication of Copper Sulfide Nanoparticles and Limonene Incorporated Pullulan/Carrageenan-Based Film with Improved Mechanical and Antibacterial Properties.

Edible biopolymer (pullulan/carrageenan) based functional composite films were fabricated by the addition of copper sulfide nanoparticles (CuSNP) and D-limonene (DL). The DL and CuSNP were compatible with the pullulan/carrageenan biopolymer matrix. The addition of CuSNP significantly increased the UV-blocking properties without substantially reducing the transparency of the film. The addition of CuSNP improved the film’s tensile strength by 10%; however, the DL addition did not significantly influence the strength, while the combined addition of CuSNP and DL increased the strength by 15%. The addition of the fillers did not significantly affect the thermal stability of the film, but the water vapor barrier property was slightly improved. There was no significant change in the moisture content and hydrophobicity of the composite film. Besides, the composite film showed some antimicrobial activity against food-borne pathogenic bacteria. The fabricated pullulan/carrageenan-based film with antimicrobial and UV-barrier properties is likely to be used in active food packaging applications.

COMBUSTION ANALYSIS OF D-LIMONENE AS AN ADDITIVE TO DIESEL-BIODIESEL BLENDS IN COMPRESSION IGNITION ENGINES

Vegetable oils, when subjected to transesterification process generate “vegetable oils esters”, with similar properties as density, cetane number, heating values, air-fuel ratio. However, problems resulting from the higher viscosity, leads to a worst spraying and combustion, formation of undesirable deposits on engine parts and contamination of the lubricant oil. Due to these problems, it is interesting to study an additive, also derived from biomass, to improve the characteristics of biodiesel for a suitable use in diesel engines. This paper proposes an additive (d-limonene obtained from orange peel) and preliminary results obtained from the tests in a stationary diesel engine fueled with mixtures of diesel/biodiesel/d-limonene, in different concentration to compare with a regular diesel-biodiesel blend and analyzes the influence of the additive on the combustion process. The diesel oil used was purchased from BR supply network (containing 7% biodiesel in its composition) and two blends with different concentrations of the additive (1% and 3% of d-limonene) were prepared and tested. Diesel without additive was also tested. The effects of the DS10 addititivation with d-limonene in the combustion process of a diesel engine have been analyzed, the results obtained were satisfactory showing the positive effects in the combustion process with the addition of d-limonene in diesel-biodiesel blends, decreasing the ignition delay around 2 degrees and showing an improvement in the cetane number of the fuel.

Antibacterial Activity and Physical Properties of Fish Gelatin-Chitosan Edible Films Supplemented with D-Limonene

Fish gelatin-chitosan edible films with D-limonene were successfully prepared, which exhibited exceptional mechanical properties and antimicrobial activity. It has been demonstrated that water-soluble chitosan, fish gelatin, and D-limonene could be a candidate precursor to prepare low cost and high-performance edible food packaging material. The results showed that D-limonene in the films could effectively resist the penetration of light and water because of its hydrophobicity. Moreover, the elongation at break (EAB) increased with the addition of D-limonene, which indicated that D-limonene served as a strong plasticizer for the film. Microscopic characterization showed that D-limonene was uniformly distributed in the as-prepared film. And we found that the film exhibited strong antibacterial activity against Escherichia coli (E. coli). All the results indicate that the as-prepared film could be a promising food packaging.

Performance of semi-continuous membrane bioreactor in biogas production from toxic feedstock containing d-Limonene

A novel membrane bioreactor configuration containing both free and encased cells in a single reactor was proposed in this work. The reactor consisted of 120g/L of free cells and 120g/L of encased cells in a polyvinylidene fluoride membrane. Microcrystalline cellulose (Avicel) and d-Limonene were used as the models of substrate and inhibitor for biogas production, respectively. Different concentrations of d-Limonene i.e., 1, 5, and 10g/L were tested, and an experiment without the addition of d-Limonene was prepared as control. The digestion was performed in a semi-continuous thermophilic reactor for 75days. The result showed that daily methane production in the reactor with the addition of 1g/L d-Limonene was similar to that of control. A lag phase was observed in the presence of 5g/L d-Limonene; however, after 10days, the methane production increased and reached a similar production to that of the control after 15days.

Physical and Processing Characteristics of Extrudates Made from Starch and d-Limonene Mixtures

In this study we examined the effect of d-limonene level of addition (0–0.5 g/100 g mixture) on the properties of starch processed through a twin screw extruder operated at different barrel temperatures (125–145°C). Limonene retention increased with increasing levels of addition, but was low overall (average recovery of 8.0%). The limonene level affected extruder torque and extrudate expansion ratio. Both decreased to a minimum at 3% d-limonene addition, but increased at higher levels of addition. The effect on extruder operation and extrudate properties was attributed to interaction between d-limonene and starch through the formation of inclusion complexes.