Preliminary study of the influence of CO2 extraction conditions on the ester, aldehyde, ketone and hydrocarbon content of grape bagasses from jam production

Santos, Jonathan G dos; Dariva, R.; Mossi, Altemir José; Stuart, G.; Nascimento, I.

doi:10.1590/s0104-66322007000400015

Cited by 2 publications

(3 citation statements)

References 13 publications

(13 reference statements)

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“…In a lab-scale study, the extraction of essential oil from grape bagasse for production of jam was examined (Santos et al 2007). Temperature and fluid density can be used to modify the solubility of components in the extractant and therefore to influence the selectivity of the separation step (Schroeder et al 1995).…”

Section: Separation By Extraction: Supercritical Carbon Dioxide Extramentioning

confidence: 99%

“…When the temperature was fixed to 303 K and 15 MPa, hydrocarbons were the dominated compound class in the extract. On increasing the pressure to 25 MPa and decreasing the temperature to 290 K, aldehydes and ketones were identified as the most important molecule class in the oil (Santos et al 2007).…”

Section: Separation By Extraction: Supercritical Carbon Dioxide Extramentioning

confidence: 99%

See 1 more Smart Citation

Aldehydes as Wort Off-Flavours in Alcohol-Free Beers—Origin and Control

Gernat

Brouwer

Ottens

2019

Food Bioprocess Technol

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Although present in concentrations in microgrammes per litre level, aldehydes, in particular those derived from Strecker degradation, are known to majorly contribute to the undesired wort flavour of alcohol-free beers. In order to improve currently available products, one needs to understand the underlying cause for the over-prevalence and identify leverage points and methods to selectively reduce the aldehydes in alcohol-free beers. This work gives a short overview on relevant flavour-active wort flavours identified in alcohol-free beer and on their involved chemical formation pathways. Consequently, aldehyde removal technologies in general and in brewing industry are presented. Adsorptive removal of off-flavours by aldehydescavenging groups is already widely exploited in the packaging industry and may achieve reduction of these components to near depletion, depending on the process conditions. Its principles are adaptable to recovering off-flavours before filling. Also, supercritical CO 2 extraction has been successfully applied to separate flavours from food matrices. In brewing, the focus has been set to biologic conversion by restricted fermentation steps, but the reduction of key components of more than 70% is not achieved. Newer developments focus on thermal separation techniques that not only include non-specific physical dealcoholisation but also more selective technologies such as pervaporation, where aldehydes are reduced to near depletion. However, for most unit operations, selectivity and capacity are not yet investigated. Future research should explore the shortcomings of current techniques and overcome bottlenecks either by developing more specific methods for aldehyde removal and/ or a clever combination of unit operations to optimise the separation and process integration.

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Section: Separation By Extraction: Supercritical Carbon Dioxide Extramentioning

confidence: 99%

Section: Separation By Extraction: Supercritical Carbon Dioxide Extramentioning

confidence: 99%

Aldehydes as Wort Off-Flavours in Alcohol-Free Beers—Origin and Control

Gernat

Brouwer

Ottens

2019

Food Bioprocess Technol

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“…The use of SFE to obtain extracts from plants with pharmaceutical or food properties has received increased interest nowadays (Carvalho et al, 2012;Paviani et al, 2012;Barroso et al, 2011;Mazutti et al, 2008;Pavaiani et al, 2006;Santos et al, 2007). Among these medicinal plants are the species Maytenus aquifolia and Maytenus ilicifolia, which are widely used in popular medicine, being known as "espinheira-santa".…”

Section: Introductionmentioning

confidence: 99%

Modeling of the overal kinetic extraction from Maytenus aquifolia using compressed CO2

Minozzo¹,

Popiolski²,

Prá³

et al. 2012

Braz. J. Chem. Eng.

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-In Brazil, the species Maytenus aquifolia and Maytenus ilicifolia are widely used in popular medicine in the form of teas for stomach and ulcer illness treatment. Despite the great interest in Maytenus aquifolia therapeutic properties and the fact that it is an abundant and native plant growing in Brazil, there is a lack of information in the literature concerning the extraction at high pressures. In this context, this work is focused on the mathematical modelling of the packed-bed extraction of Maytenus aquifolia with compressed CO 2 . Three mathematical models were used to represent the experimental data. The experiments were performed in a laboratory-scale unit, evaluating the effects of temperature (293 to 323 K), pressure (100 to 250 bar), and extraction time on the yield of the extracts. Results show that the extraction temperature and solvent density exerted a pronounced effect on yield. The mathematical model of Sovová was the most suitable to represent the experimental extraction data of M. aquifolia.

show abstract

Preliminary study of the influence of CO2 extraction conditions on the ester, aldehyde, ketone and hydrocarbon content of grape bagasses from jam production

Cited by 2 publications

References 13 publications

Aldehydes as Wort Off-Flavours in Alcohol-Free Beers—Origin and Control

Aldehydes as Wort Off-Flavours in Alcohol-Free Beers—Origin and Control

Modeling of the overal kinetic extraction from Maytenus aquifolia using compressed CO2

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