Hydrolates: Characteristics, Properties, and Potential Uses in the Food Industry

Author(s)
Turchetti Giovanni
Date Issued
2022
Type
bookPart
Start Page
1
End Page
28
Abstract
Hydrodistillation is a traditional method, which has long been used for the extraction of essential oils and hydrolates from plant matrices known to be rich in bioactive compounds. The use of water as a solvent in the process does not require the recovery of the solvent, with a saving in terms of time, energy, loss of volatile compounds, as well as a lower environmental impact. Very often, and for some matrices rich in essential oils, hydrolates are considered a by-product. They contain a variety of organic phytochemicals which can be extracted and used for other applications of medicinal, cosmetic, dermatological, and commercial importance. Extracts derived from different parts of a plant, such as leaves, roots, stems, bulbs, fruits, flowers, and seeds, vary in characteristics and composition. Many other variables can influence the composition of hydrolates, such as geographic location, cultivation techniques, seasonality, and process variations. Plant hydrolates contain significant quantities of bio compounds with different activities: they can be used as antimicrobial, sanitizing, or antitumor agents, for the control of weeds, nematodes, larvae, and various parasites affecting crops of agronomic interest, as well as anesthetizing in aquaculture. These extracts are also used in aromatherapy or as components in cosmetic formulations. The hydrolate represents a matrix of considerable interest due to the greater ease of diffusion on specific substrates and the lower toxicity compared to essential oil.
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