{"id":10,"date":"2025-07-21T12:10:41","date_gmt":"2025-07-21T10:10:41","guid":{"rendered":"https:\/\/lavendair.fdn-group.com\/?page_id=10"},"modified":"2025-08-04T08:39:40","modified_gmt":"2025-08-04T06:39:40","slug":"implementation-methodology","status":"publish","type":"page","link":"https:\/\/lavendair.fdn-group.com\/en\/implementation-methodology\/","title":{"rendered":"Implementation Methodology"},"content":{"rendered":"
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From Nature to Research: The Cultivation of Lavender<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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The lavender used in our project was cultivated in the Rodolivos area of Serres, on a local producer\u2019s farm, with the Lavandula angustifolia variety\u2014known for its quality and high essential oil content.<\/p>

The sowing took place in January 2021, while the harvesting was done in June 2022, at the time when the flowers reach the peak of their natural essential oil content. The harvesting process was carried out using machinery, ensuring uniformity and precision.<\/p>

Immediately afterwards, the harvested lavender was sent to the other members of the research team for further processing and study. Our goal is to utilize the by-products from the oil extraction in order to highlight their beneficial properties and incorporate them into innovative food products.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Lavender Processing: Distillation & Drying with Scientific Precision<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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After receiving the lavender, the processing begins with the aim of utilizing every valuable component of the plant.
Distillation is carried out using the hydro-distillation method with a specialized Clevenger-type apparatus. This process produces two main products:<\/p>

  • lavender essential oil<\/strong> (in a mixture with water)<\/li>
  • and the plant residue<\/strong> (waste plant tissue)<\/li><\/ul>

    Next, the plant residue is filtered<\/strong>to remove excess liquids, and then dried<\/strong> at 40\u00b0C<\/strong> in a specialized drying oven<\/strong>.<\/p>

    During the drying process:<\/p>

    • Samples are taken every hour<\/strong> over a 12-hour period<\/li>
    • The moisture content<\/strong> of each sample is measured<\/li>
    • The drying curve<\/strong>is created\u2014a useful tool for optimizing process control and ensuring the quality of the final extract.<\/li><\/ul>

      This process is environmentally friendly and enables the utilization of by-products<\/strong> that were previously considered waste, highlighting the potential of green technology in the agri-food sector.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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      Assessment of Phenolic Content & Antioxidant Capacity<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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      Once the drying of the plant residue is completed, we move on to the next critical stage: the recovery of natural extracts<\/strong> through ultrasound-assisted extraction.<\/strong>.<\/p>

      This method allows for the isolation of bioactive compounds, with particular interest in:<\/p>

      • Phenolic compounds<\/strong><\/li>
      • Antioxidant capacity<\/strong> (ability to neutralize free radicals)<\/li><\/ul>

        What we study at this stage:<\/strong><\/p>

        We examine how the antioxidant properties<\/strong> of the extract are affected by two key factors:<\/p>

        1. Moisture content of the sample before extraction<\/strong>
          • The following moisture levels are tested: 15%, 8% \u03ba\u03b1\u03b9 5%<\/strong><\/li><\/ul><\/li>
          • Grinding particle size<\/strong> of the dried residue
            • Sieves of 1 mm and 4 mm<\/strong> are used to study the effect of particle size on the extraction yield.<\/li><\/ul><\/li><\/ol>

              Our goal is to identify the optimal combination of conditions<\/strong> that provides maximum bioactivity<\/strong> and phenolic content, with the ultimate aim of using these extracts in functional dairy products.<\/strong>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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              Lavender Extraction: Ultrasound vs. Microwaves<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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              The plant residue from lavender distillation undergoes ultrasound extraction<\/strong>using n ultrasonic homogenizer,<\/strong>aiming to recover bioactive compounds.<\/strong>.<\/p>

              During the process, the following are determined:<\/p>

              • Total phenolic content<\/strong><\/li>
              • Antioxidant activity (DPPH assay)<\/strong><\/li>
              • Reducing power (FRAP assay)<\/strong><\/li><\/ul>

                At the same time, microwave extraction<\/strong>is performed to compare the two techniques in terms of extraction yield<\/strong> and extract quality<\/strong>.<\/p>

                The purpose is to identify the most efficient and \u201cgreen\u201d method<\/strong>suitable for industrial application.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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                Drying & Encapsulation of Extract<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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                The extract from the ultrasound treatment is concentrated using a rotary evaporator<\/strong> and then spray-dried<\/strong>to obtain the dry extract in powder form.<\/strong>.<\/p>

                At the same time, maltodextrin<\/strong> is tested as an encapsulating agent to evaluate its effect on:<\/p>

                • the process yield<\/strong><\/li>
                • the physicochemical properties<\/strong> of the final powder<\/li><\/ul>

                  The goal is a stable, functional product suitable for use in foods.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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                  Physicochemical Characterization of Dry Extracts<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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                  The dry extracts<\/strong> obtained from the drying process undergo physicochemical analysis<\/strong> to assess their quality.<\/p>

                  Specifically, the following are determined:<\/p>

                  • Moisture content<\/strong><\/li>
                  • Bulk density<\/strong><\/li>
                  • Hygroscopicity<\/strong> (moisture absorption tendency)<\/li>
                  • Water activity (aw)<\/strong><\/li><\/ul>

                    Additionally, antioxidant activity<\/strong> and the total phenolic content<\/strong>are evaluated to ensure the bioactivity<\/strong> of the final product.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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                    Pilot Application of Extraction & Encapsulation<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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                    At this stage, large quantities of lavender waste from distillation undergo undergoes ultrasound extraction<\/strong>applying the optimal conditions<\/strong> identified in previous stages. The process is repeated<\/strong> as many times as needed to fully process the available raw material.<\/p>

                    The extract:<\/p>

                    • Is concentrated<\/strong> using a rotary evaporator<\/li>
                    • Is spray-dried<\/strong>with the addition of 10% w\/v maltodextrin<\/strong> for encapsulation<\/li><\/ul>

                      At the same time, alternative encapsulation methods<\/strong>are being explored, such as:<\/p>

                      • Alginate-based methods<\/strong><\/li>
                      • Co-crystallization<\/strong> with the solid lavender residue<\/li><\/ul>

                        The goal is to produce a stable, user-friendly product on a pilot scale<\/strong>, ready for incorporation into foods or supplements.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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                        Production of Functional Yogurt with Lavender Extract<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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                        For the development of the functional food, cow\u2019s milk is used, which:<\/p>

                        1. Is heated<\/strong> to 90\u00b0C for 20 minutes<\/strong> with continuous stirring.<\/li>
                        2. Is cooled<\/strong> to 42\u201345\u00b0C.<\/strong><\/li>
                        3. The following are added:
                          • Culture of Lactobacillus<\/strong> and Streptococcus thermophilus<\/strong> (0.3 g\/L of milk)<\/li>
                          • Dry lavender extract<\/strong> in quantities of 0.1\u20131 g per 150 ml<\/strong><\/li><\/ul><\/li><\/ol>

                            The mixture is incubated at 42\u00b0C for 4\u20135 hours<\/strong>, until lactic fermentation<\/strong> is completed and the pH reaches 4.6 or lower<\/strong> (but not below 4).<\/p>

                            The final products (yogurts):<\/p>

                            • Are stored in the refrigerator<\/strong><\/li>
                            • Are tested for antioxidant and anti-inflammatory activity<\/strong><\/li><\/ul>

                              The goal is to produce a functional dairy product<\/strong>with added nutritional value<\/strong> and commercial potential.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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                              Characterization of the Functional Yogurt\n\n\n\n\n\n\n\n\n\nAsk ChatGPT<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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                              The final product, namely the yogurt with lavender extract, is evaluated both physicochemically and biologically<\/strong> to confirm its functionality.<\/p>

                              What is determined:<\/strong><\/p>

                              • Total phenolic content<\/strong><\/li>
                              • Antioxidant capacity<\/strong><\/li>
                              • Anti-inflammatory activity<\/strong><\/li><\/ul>

                                Biological evaluation (in vivo):<\/strong><\/p>

                                Tests are conducted on mice<\/strong> with administration of the lavender extract to study:<\/p>

                                • The lipid profile<\/strong><\/li>
                                • The glycemic index<\/strong><\/li><\/ul>

                                  The purpose is to confirm the promising biofunctional properties<\/strong> of the product under real biological conditions.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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