Supercritical fluid technology for agrifood materials processing

Article Chemistry, Physical

Microbial inactivation and drying of strawberry slices by supercritical CO2

Alessandro Zambon et al.

Summary: The study demonstrates the potential of using supercritical carbon dioxide for drying strawberries and enhancing microbial safety, showing effectiveness against various pathogens.

JOURNAL OF SUPERCRITICAL FLUIDS (2022)

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Article Chemistry, Physical

Supercritical fluid extraction as a suitable technology to recover bioactive compounds from flowers

Lucia Lopez-Hortas et al.

Summary: Flowers, as the most fragile plant organ, contain a wide range of variable compounds and have nutritional, pharmacological, and aromatic properties. Supercritical fluid extraction has been used to protect and extract valuable components from flowers, such as pigments, aromatic compounds, and alkaloids. This technology has been applied in various industries and commercial products, including the well-known cannabis.

JOURNAL OF SUPERCRITICAL FLUIDS (2022)

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Article Food Science & Technology

Green, environment-friendly and sustainable techniques for extraction of food bioactive compounds and waste valorization

Pavankumar Ramdas More et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

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Article Green & Sustainable Science & Technology

Food processing and value generation align with nutrition and current environmental planetary boundaries

Samuel B. Perez-Vega

Summary: There is limited understanding of how improvements in food processing can influence planetary boundaries, and there is a lack of analysis on detecting leverage points to reduce environmental pressures in the sector. This review explores the importance of considering food processing as part of a food system and evaluates typical improvements in the sector against their effect on planetary boundaries and nutrition. The analysis identifies strategies that can reduce environmental pressures and increase nutrition by influencing other sectors of the food system.

SUSTAINABLE PRODUCTION AND CONSUMPTION (2022)

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Article Engineering, Chemical

Supercritical CO2 for the drying and microbial inactivation of apple's slices

Alessandro Zambon et al.

Summary: This study focuses on the feasibility of Supercritical CO2 (Sc-CO2) drying of apple slices, investigating the microbiological stability and mechanical behavior under different process parameters. Results show promising potential for industrial development.

DRYING TECHNOLOGY (2021)

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Review Food Science & Technology

Supercritical Carbon Dioxide Applications in Food Processing

Wenxin Wang et al.

Summary: This article provides an overview of the applications of supercritical carbon dioxide in food processing, including extraction, transformation, preservation, and drying. The technology meets the growing demand for green and sustainable solutions in food processing, enabling innovation and efficiency in this field.

FOOD ENGINEERING REVIEWS (2021)

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Article Chemistry, Physical

Supercritical CO2 processing of omega-3 polyunsaturated fatty acids - Towards a biorefinery for fish waste valorization

Rodrigo Melgosa et al.

Summary: Driven by the increasing prevalence of chronic diseases and heightened consumer health awareness, food supplements and nutraceuticals based on omega-3 PUFAs are widely marketed. The use of scCO2 technology offers a promising alternative to conventional methods, providing milder conditions and an inert atmosphere to reduce oxidation risks. Further research on process fundamentals is needed to improve yields and purity while minimizing energy and material use.

JOURNAL OF SUPERCRITICAL FLUIDS (2021)

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Article Food Science & Technology

Perspective on integrated biorefinery for valorization of biomass from the edible insect Tenebrio molitor

Ana Claudia da Costa Rocha et al.

Summary: Tenebrio molitor is a promising food source alternative due to its nutritional composition which includes high added-value molecules like proteins and lipids. Its biomass is rich in functional proteins with various properties, and there is potential for utilizing unconventional extraction methods for product recovery.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Article Chemistry, Physical

Compressed fluids extraction methods, yields, antioxidant activities, total phenolics and flavonoids content for Brazilian Mantiqueira hops

Bruno Aguilar Veiga et al.

Summary: This study compared the yields of different extraction methods for a Brazilian variety of Humulus lupulus, finding that adding ethyl acetate increased extraction yield and produced samples with higher phenolic content, flavonoid content, and antioxidant activity values compared to other methods.

JOURNAL OF SUPERCRITICAL FLUIDS (2021)

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Article Biochemistry & Molecular Biology

Using High-Pressure Technology to Develop Antioxidant-Rich Extracts from Bravo de Esmolfe Apple Residues

Mario Bordalo et al.

Summary: Bravo de Esmolfe (BE) is a traditional Portuguese apple highly appreciated for its unique flavor and aroma, rich in antioxidants. High-pressure extraction methods were used to generate antioxidant-rich fractions from BE residues, with the 40% ethanol fraction showing the highest antioxidant activity.

ANTIOXIDANTS (2021)

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Article Plant Sciences

Sub- and Supercritical Extraction of Slovenian Hops (Humulus lupulus L.) Aurora Variety Using Different Solvents

Katja Bizaj et al.

Summary: This study investigates the efficiency of supercritical fluid extraction of hops using various solvents, temperatures, and pressures. Results show that DME is the most effective solvent for extracting bitter compounds, with CO2 and propane also performing well. The mathematical model based on Fick's second law accurately describes the experimental extraction results.

PLANTS-BASEL (2021)

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Review Food Science & Technology