Special features of SCF solid extraction of natural products: deoiling of wheat gluten and extraction of rose hip oil

Abstract

Supercritical CO2 extraction has shown great potential in separating vegetable oils as well as removing undesirable oil residuals from natural products. The influence of process parameters, such as pressure, temperature, mass flow and particle size, on the mass transfer kinetics of different natural products has been studied by many authors. However, few publications have focused on specific features of the raw material (moisture, mechanical pretreatment, bed compressibility, etc.), which could play an important role, particularly in the scale-up of extraction processes. A review of the influence of both process parameters and specific features of the material on oilseed extraction is given in Eggers (1996). Mechanical pretreatment has been commonly used in order to facilitate mass transfer from the material into the supercritical fluid. However, small particle sizes, especially when combined with high moisture contents, may lead to inefficient extraction results. This paper focuses on the problems that appear during scale-up in processes on a lab to pilot or industrial plant scale related to the pretreatment of material, the control of initial water content and vessel shape. Two applications were studied: deoiling of wheat gluten with supercritical carbon dioxide to produce a totally oil-free (< 0.1 % oil) powder (wheat gluten) and the extraction of oil from rose hip seeds. Different ways of pretreating the feed material were successfully tested in order to develop an industrial-scale gluten deoiling process. The influence of shape and size of the fixed bed on the extraction results was also studied. In the case of rose hip seeds, the present work discusses the influence of pretreatment of the seeds prior to the extraction process on extraction kinetics

Extraction of garlic with supercritical CO2 and conventional organic solvents

“…This tendency towards agglomeration depends not only on particle size, but also on moisture content (Eggers et al, 2000) and possibly process temperature. This tendency to agglomeration has been explained as being due to the glass-rubber transition of amorphous food powders, where caking is being caused by the difference between process temperature and the glass transition temperature (T g ) of the material (T g decreases as the moisture content increases) (Aguilera et al, 1995).…”

Nanoherbals in Human Healthcare: A Proposed Research and Development Roadmap I

“…It has been possible to use SFE for extraction and fractionation of bioactive compounds from edible oils and fats; purification of solid matrices; separation of tocopherols and other antioxidants; clean-up of herbal medicines and food products from pesticides; detoxification of shellfish and concentration of fermentation broth, fruit juices and many others (Eggers et al 2000;Lang & Wai 2001).…”

Healing incisional surgical wounds using Rose Hip oil in rats

“…Native to the Mediterranean region and Central Europe, was brought to South America by Spanish colonizers, and grows in south and central Chile [6] as a wild plant, beneath dry soils agricultural value [7].…”