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Valorisation of Orange Peel Residues: Waste to Biochemicals and Nanoporous Materials

Authors

  • Alina Mariana Balu,

    1. Departamento de Química Orgánica, Universidad de Córdoba, Campus Universitario de Rabanales, Edificio Marie Curie (C3), 14014 Córdoba (Spain), Fax: (+34) 957212066
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  • Dr. Vitaliy Budarin,

    1. Green Chemistry Centre of Excellence, Department of Chemistry, University of York, Heslington, York YO10 5DD (UK), Fax: (+44) 1904 322705
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  • Dr. Peter S. Shuttleworth,

    1. Green Chemistry Centre of Excellence, Department of Chemistry, University of York, Heslington, York YO10 5DD (UK), Fax: (+44) 1904 322705
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  • Lucie A. Pfaltzgraff,

    1. Green Chemistry Centre of Excellence, Department of Chemistry, University of York, Heslington, York YO10 5DD (UK), Fax: (+44) 1904 322705
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  • Prof. Keith Waldron,

    1. Sustainability of the Food Chain Exploitation Platform, Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA (UK)
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  • Dr. Rafael Luque,

    Corresponding author
    1. Departamento de Química Orgánica, Universidad de Córdoba, Campus Universitario de Rabanales, Edificio Marie Curie (C3), 14014 Córdoba (Spain), Fax: (+34) 957212066
    • Departamento de Química Orgánica, Universidad de Córdoba, Campus Universitario de Rabanales, Edificio Marie Curie (C3), 14014 Córdoba (Spain), Fax: (+34) 957212066
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  • Prof. James H. Clark

    Corresponding author
    1. Green Chemistry Centre of Excellence, Department of Chemistry, University of York, Heslington, York YO10 5DD (UK), Fax: (+44) 1904 322705
    • Green Chemistry Centre of Excellence, Department of Chemistry, University of York, Heslington, York YO10 5DD (UK), Fax: (+44) 1904 322705
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Abstract

original image

Fruit for thought: Low-temperature microwave hydrothermal processing of orange peel not only enables the separation of the major components but also adds further value through the production of other high-value products: pectin and D-limonene, together with a rare form of mesoporous cellulose, are produced in a single step, without added acid. A process temperature change enables the conversion of D-limonene to α-terpineol.

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