Use of supercritical CO2 in food industry

Incedayi B., Suna S., Copur Ö. U.

BULGARIAN CHEMICAL COMMUNICATIONS, vol.46, pp.126-130, 2014 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 46
  • Publication Date: 2014
  • Journal Name: BULGARIAN CHEMICAL COMMUNICATIONS
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.126-130
  • Keywords: supercritical fluid, extraction, carbon dioxide, food, FLUID EXTRACTION, TECHNOLOGY, OILS
  • Bursa Uludag University Affiliated: Yes

Abstract

Supercritical fluid extraction (SFE) is the process of separating one component (the extractant) from another (the matrix) using supercritical fluids (SCF) the extracting solvent. Carbon dioxide is the most commonly used supercritical fluid in food industry, especially being used for decaffeination. In this study, supercritical fluid extraction technique and its uses (especially carbon dioxide) in food industry (as essential oil production, fractional separation of oils, removing of cholesterol, debittering, inactivation of pectinmethylesterase, sterilization, extraction of aromas in juices and antioxidant compounds from vegetables, dealcoholisation of alcoholic beverages etc.) will be detailed.