Supercritical fluid fractionation of liquid oleoresin capsicum: Statistical analysis and solubility parameters (original) (raw)
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2015
Red pepper oleoresin was extracted from Egyptian food factories waste by using supercritical fluid CO2. Nano particle was achieved by mechanical process i.e. ultra sonication giving a yield of 24900 µg/mg higher than that extracted by conventional methods and sodium alginate was used as wall material. The physiochemical properties were investigated before and after capsulation. The heat stability of nanocapules was determined by differential scanning colorimetry (DSC) and was considered as indicative of thermo-oxidative stability and results proved that microcapsulation played an important role in the oxidation prevention process.
The Journal of Supercritical Fluids, 2005
The fixed bed extraction of marigold (Calendula officinalis) oleoresin with liquid and supercritical carbon dioxide was investigated. The operating conditions studied were: pressures ranging from 12 to 20 MPa and temperatures from 293 to 313 K, indicating solvent densities ranging from 666 to 938 kg CO 2 /m 3 , and solvent flow rate varying from 1.3 × 10 −5 to 5.0 × 10 −5 kg CO 2 /s. The results show an increase in the extraction rate, observed through the overall extraction curves (OEC), with increasing pressure. The experimental data were correlated using three models based on differential mass balance equations: (1) the Sovová model; (2) the logistic model presented by Martínez et al. and (3) the desorption model proposed by Tan and Liou; and two models based on heat transfer analogy: (4) the simple single plate model (SSP), presented by Gaspar et al. and (5) the diffusion model, proposed by Crank and presented by Reverchon. All models fitted well the experimental data and the lowest deviation between experimental and correlated data was obtained with the logistic model, for all the experimental conditions evaluated.
The Journal of Supercritical Fluids, 2011
Oleoresin capsicum (OR Cap ) is the commercial liquid product obtained after the solvent extraction of peppers (Capsicum annuum L.). With high content of lipid matter and a noticeable amount of pigments, such as capsaicinoids and carotenoids, oleoresin capsicum is usually used in food industry. Besides, if an enrichment of carotenoids and capsaicinoids is reached, many applications in pharmaceutical and cosmetic industry can be covered by the products obtained. In this work, the fractionation of oleoresin capsicum using supercritical CO 2 countercurrent extraction was studied to obtain an extract enriched in capsaicinoids and a raffinate enriched in carotenoids. Moreover, the separation column was designed. Phase equilibrium of the system CO 2 -oleoresin capsicum was determined along the interval of temperature (314-338 K) and pressures (90-310 bar), and samples of both phases were analytically characterized. Due to the inadequacy of the binary approach to study the separation problem, a pseudoternary approach was selected and oleoresin capsicum was described by two pseudocompounds according to its distribution coefficients. At 337.8 K and 206 bar a maximum selectivity of 5.6 between the pseudocompound enriched in capsaicinoids and the pseudocompound enriched in carotenoids was obtained. This fact showed that countercurrent gas separation could be employed and could be economically interesting. The column design was performed according to two different short-cut methods and different separation parameters, such as the number of theoretical stages (n th ), the reflux ratio ( ) and the solvent-to-feed ratio (S/F), were calculated. Jänecke method presented the best result according to the change in composition along the separation column. Finally, the minimum diameter of the column to be designed, which is necessary to avoid flooding conditions, was also calculated for different packings.
Ciência e Técnica Vitivinícola
Capsicum peppers are a rich source of compounds with biological activities, as capsaicinoids, phenolic and antioxidants. Supercritical fluid extraction (SFE) is an alternative to obtain oleoresin, due to its several advantages over conventional industrial extraction techniques. Thus, the aim of this study was to evaluate the influence of pressure (15 to 35 MPa) and temperature (40 and 60°C) on global yield (X0), capsaicinoid content and antioxidant activity of the SFE-CO2 extracts. The SFE conditions that provided the highest X0 was 20 MPa/60°C and 30 MPa/60°C (X0=5.10 %), reaching approximately 85 % of the Soxhlet yield. The maximum capsaicin extracted was 617 μg/g sample at 15 MPa/60°C. For the antioxidant activity, there was a slight variation in extraction yield and best conditions were at 60 °C, at 25 and 30 MPa, in which the extraction yields was higher than 12 mg GAE/g sample. The broken and intact cell model was able to fit the experimental SFE curves, and the positive influ...
Journal of Food Engineering, 2014
Supercritical fluid extraction (SFE) from red pepper (Capsicum frutescens) using CO 2 was performed in order to evaluate mass transfer. Kinetic extractions were done at 15 MPa and 40°C, varying solvent flow rate, particle diameter and extraction bed volume. The highest extraction rates were obtained for high solvent flow rates, low particle diameters and low extraction bed volume. These results can be explained by the high importance of the convective phenomenon under these conditions. A classical model based on the concept of intact and broken cells was applied to experimental SFE curves, and model parameters were obtained. Two modeling strategies were used: (1) simultaneous fitting creating a set of parameters for pairs of duplicates, (2) multiple fitting that adjusts a single value for the solute concentration in unbroken cell for curves with equal particle diameter. These fits allowed estimating the convective mass transfer coefficient for each condition, and the respective values of the experimental Sherwood number. Experimental data was used to calculate dimensionless numbers of Reynolds and Schmidt for each condition. A second series of mathematical modeling was performed using these dimensionless numbers, which allowed proposing new mass transfer correlations. These new equations were based on the existence of forced and free convection, although the importance of the latter was small. The convective coefficients calculated with the correlations were compared to those obtained from the model, and a good coherence was found between both.
Food Science and Technology, 2019
A supercritical fluid extraction (SC-CO 2) was used to extract high-quality oil from tomato skin by-products. The effects of pressure and extraction time on oil yield was investigated in the study. Lycopene and β-carotene content as well as p-coumaric acid, ferulic acid, caffeic acid, chlorogenic acid, vanillic acid, epicatechin, naringenin, catechin, quercetin and luteolin were estimated. The highest oil yield of 79.00% was obtained after 80 min with a pressure of 550 bar. The resulting oleoresin in carotenoids with lycopene and β-carotene content respectively of 0.86 and 1.5 mg/100 g, this oleoresin was found to be the richest. Naringenin was the most abundant flavonoid identified with a maximum content in oleoresin extracted at 550 bar (84.04 mg/kg DW) followed by caffeic acid (26.60 mg/kg DW). A moderate radical scavenging potential was further observed. Overall, results highlight that pressure is a key parameter for the extraction bioactive oleoresin from tomato skin by-products.
Oleoresins from Capsicum spp.: Extraction Methods and Bioactivity
Capsicum spp. fruit is one of the most produced vegetables around the world, and it is consumed both as fresh vegetable and as a spice like a food additive for their characteristic red color and, in many cases, its pungency. In addition to its economic importance, the bioactivity of some important compounds such as capsaicinoids and carotenoids has promoted its research. The use of Capsicum oleoresins has been increased due to its advantages comparing with the traditional dry spice. These include obtaining higher quality products with the desired content of bioactive and flavored substances. The wide diversity of extraction methods including water extraction, organic solvent extraction, microwave-assisted extraction, and ultrasound assisted extraction as well as supercritical fluid extraction among others are discussed in the present review. Moreover, pretreatments such as chemical treatments, osmotic dehydration, sun and oven drying, and freeze-drying commonly used before the extraction are also presented. Due to its importance, Capsicum oleoresins produced with Bgreen^ solvents and the improvement of fractional extraction techniques that allow to obtain separately the various bioactive fractions will continue under research for further development.