NUOVA ESTRAZIONE ensures the originality of the Naviglio Extractor® brand and the machines are built following the directions contained in the patent of industrial invention No. 1303417 filed by Dr. Daniele Naviglio. In addition, the team guarantees the assistance and advice of experts in the solid-liquid extraction sector for solving research problems and industrial application.
NUOVA ESTRAZIONE is a young and dynamic team, specialized in innovative solutions for the solid - liquid extraction. The proposed technological solutions are a viable alternative to current methods of extraction such as maceration, percolation, soxhlet, microwaves, supercritical fluids, Accelerated Solvent Extraction (ASE).
NUOVA ESTRAZIONE gives solutions that also pose as a qualified support to the research of new products based on plant extracts and its highly qualified staff, it offers specific advice for solving problems related to solid-liquid extraction.
NUOVA ESTRAZIONE’s flagship product is Naviglio Extractor, the rapid solid-liquid dynamic extractor that, thanks to its innovative technology, allows to extract plants and vegetables in a much shorter time than allowed by current technologies (like maceration and percolation) and avoid the thermal stress to heat-sensitive substances. The fields of application range from the production of traditional herbal products, today referred to as food supplements, the beverage industry, the cosmetics industry, food industry etc.
In the pharmaceutical sector the Extractor Naviglio allows applications in the preparation of high quality standardized extracts, reported in the suitable method on the Pharmacopoeia, for the preparation of extracts of medicinal plants and herbs medicines, fluid extracts, tinctures, glycerine extracts, glyceric extracts, fat-soluble extracts, etc., obtained at short time (4-8 hours) as an alternative to maceration for 21 days also indicated by Pharmacopoeia. The rapidity of the process, the extraction of a low-temperature and high efficiency guarantee total recovery of not degraded active principles contained in medicinal plants. The extraction process can take both on a galenic laboratory scale both at industrial level, maintaining the same peculiarity.
In cosmetics and in perfumery, both in the production processes and in the research, it is possible to produce extracts from plants that contain pigments and volatile odorous substances for the production and formulation of creams and perfumes. These applications can be established both on an industrial scale and on a domestic scale.
In the herbal and phytotherapeutic fields, both in the production processes and at in the research, the Extractor Naviglio is employed for the extraction of plants and herbs for the production of fluid extracts and or tinctures. Since it is not necessary to heat the extraction system, you can produce herbal teas and/or teas at room temperature while maintaining the active ingredients unchanged. These applications can be implemented both on an industrial scale, the laboratory and on a domestic scale, using the models having different capacities.
In the food sector, both in the production processes and in the research, the Extractor Naviglio can be applied for rapid re-hydration of legumes and vegetables deconstruction to room temperature (without heat cooking cooking) for better conservation of the nutritional elements. In addition it is possible to extract lycopene from residues of tomato processing using only water as the liquid extractant. Lycopene can be used as a dye and/or a natural antioxidant. It is also possible to produce the lemon liquor (limoncello) in just two hours, avoiding the long conventional maceration process (infusion) which requires 7-14 days. These applications can be implemented both on an industrial scale that on a laboratory scale.
Laboratory Production of Lemon Liqueur (Limoncello) by Conventional Maceration and a Two-Syringe System To Illustrate Rapid Solid–Liquid Dynamic Extraction.
J. Chemical Education., 92 (5), 911–915.
Comparison Between 2 Methods of Solid–Liquid Extraction for the Production of Cinchona calisaya Elixir: An Experimental Kinetics and Numerical Modeling Approach.
Journal of Food Science 79 (9), 1704-1712
A cyclically pressurised soaking process for the hydration and aromatization of cannellini beans.
Journal of Food Engineering 116 765–774.
Preparation of an elixir from common juniper (Juniperus communis L.) berries: the new Naviglio Extractor versus the traditional maceration technique.
Food Manufacturing Efficiency 2(3), 41-47.