Intensification of the extraction process in the production of licorice root extract

Licorice glabra (Glycyrrhiza glabra) is a perennial herbaceous plant from the legume family, widely known for its medicinal properties. Its roots contain a large number of biologically active substances, including glycyrrhizin, a compound that gives the plant a sweet taste and has many useful properties. Licorice extract is widely used in the food industry due to its unique properties: It improves the texture and consistency of products, helps to mix immiscible components as an emulsifier, and also has antimicrobial properties, extending the shelf life of products. Traditional licorice extraction methods require a long time and significant costs. This paper presents a new technology for obtaining licorice root extract based on the use of microwave exposure. The study showed that the use of microwave treatment of the extraction mixture can significantly reduce the extraction time and increase the yield of target substances. The rationalization of process parameters, such as microwave power, temperature and processing time, made it possible to achieve maximum extraction efficiency. As a result of complex experimental and analytical studies, a method for obtaining a thick licorice root extract has been proposed. Mechanical and circulating mixing of the extraction mixture increases the rate of internal heat and mass transfer and mass transfer at the interface during extraction, contributing to the formation of a developed phase contact surface and its renewal through convective diffusion processes. The proposed technology is characterized by environmental safety, since water is used as an extractant, and the use of microwave radiation reduces energy consumption. The resulting extract meets the requirements of the state standard and is highly effective. The results of the conducted research open up prospects for the wide application of this technology in the food industry.