Effect of drying and co-matrix addition on the yield and quality of supercritical CO2 extracted pumpkin (Cucurbita moschata Duch.) oil

Durante, Miriana; Lenucci, Marcello Salvatore; D’Amico, Leone; Piro, Gabriella; Mita, Giovanni

doi:10.1016/j.foodchem.2013.10.051

Cited by 56 publications

(48 citation statements)

References 35 publications

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“…Losses of pigments caused the brightening of pumpkin seed oil, but these changes were comparable for all encapsulated oils (total color values decreased by 17-20%). A negative effect of air and temperature on the content of pigments in dried material was confirmed by other researches, e.g., Durante et al (2014) and Tonon et al (2008).…”

Section: Pigment Composition In Encapsulated Pumpkin Seed Oilsupporting

confidence: 73%

“…For example, carotenoid content of pumpkin seed oil produced by supercritical fluid extraction is at about 13.6 mg/100 g of oil, of which β-carotene accounted for about 55%. Other carotenoids are α-carotene (36.1%), lutein (4.5%), and cryptoxanthin (1.0%) (Durante et al 2014). Oil extracted from the seeds of different pumpkin species and from different growing regions significantly differs in terms of bioactive compound content.…”

Section: Introductionmentioning

confidence: 99%

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The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil

Ogrodowska

Tańska

Brandt

2017

Food Bioprocess Technol

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In this study, the influence of encapsulation process conditions on the physical properties and chemical composition of encapsulated pumpkin seed oil was investigated. Four variants of encapsulated oil were prepared: spray-dried nonhomogenized emulsions at the inlet temperatures of 180 and 130°C, spray-dried homogenized emulsion at the inlet temperature of 130°C, and freeze-dried homogenized emulsion. The emulsion was prepared by mixing 10.6% oil with 19.8% wall materials (15.9% maltodextrin + 0.5% guar gum + 3.9% whey protein concentrate) and 69.6% distilled water. The quality of encapsulated pumpkin seed oil was evaluated by encapsulation efficiency, surface oil, total oil and moisture contents, flowing properties, color, and size. Additionally, fatty acid composition, pigment characteristics, and the content of bioactive compounds (tocopherols, squalene, and sterols) were determined. Changes of these components after the encapsulation process in comparison to the control pumpkin seed oil were considered as stability parameters. The highest encapsulation efficiency was obtained by spray-drying at the inlet temperature of 130°C. Generally, the spray-drying process had a positive effect upon the physical parameters of encapsulated pumpkin seed oil but results were dependent on process conditions. The higher inlet temperature generated more surface oil, but capsules obtained at the lower temperature were greater in size and more deformed. Although freeze-drying proceeded at a very low temperature, the powder obtained with this technique was characterized by the highest bioactive compound losses (with the exception of sterols) and the lowest stability. The homogenization process applied before spray-drying affected greater polyunsaturated fatty acid, squalene, and pigment degradation. In conclusion, results of the study showed that the spray-drying non-homogenized emulsion was a more recommendable technique for the encapsulation of pumpkin seed oil because of smaller changes of native compounds and better oxidative stability.

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Section: Pigment Composition In Encapsulated Pumpkin Seed Oilsupporting

confidence: 73%

Section: Introductionmentioning

confidence: 99%

The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil

Ogrodowska

Tańska

Brandt

2017

Food Bioprocess Technol

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“…Hot air- [43], oven- [44–46], freeze- [44,47,48], convective- [44,49–51], microwave- [52,53], and osmotic- [54–56] drying methods, as well as combined treatments such as microwave-air [53] and vacuum-microwave [44], have been assessed for pumpkin flesh dehydration, and their effects on drying kinetics, chemical properties (moisture, ash, total and reducing sugars, fibers, proteins, lipids, and isoprenoids), texture and color of the final products have been investigated [7,16,47]. …”

Section: (Sc-co2) Extraction Of Carotenoids From Pumpkinmentioning

confidence: 99%

“…More specifically, Durante et al . [16] compared the effects of vacuum oven- and freeze-drying methods on carotenoids concentration in a dehydrated pumpkin matrix. Oven- and freeze-dried pumpkin had a residual moisture of approximately 8% and 12% w / w , respectively (Table 1).…”

Section: (Sc-co2) Extraction Of Carotenoids From Pumpkinmentioning

confidence: 99%

Supercritical Carbon Dioxide Extraction of Carotenoids from Pumpkin (Cucurbita spp.): A Review

Durante

Lenucci

Mita

2014

IJMS

Self Cite

113

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Carotenoids are well known for their nutritional properties and health promoting effects representing attractive ingredients to develop innovative functional foods, nutraceutical and pharmaceutical preparations. Pumpkin (Cucurbita spp.) flesh has an intense yellow/orange color owing to the high level of carotenoids, mainly α-carotene, β-carotene, β-cryptoxanthin, lutein and zeaxanthin. There is considerable interest in extracting carotenoids and other bioactives from pumpkin flesh. Extraction procedures able to preserve nutritional and pharmacological properties of carotenoids are essential. Conventional extraction methods, such as organic solvent extraction (CSE), have been used to extract carotenoids from plant material for a long time. In recent years, supercritical carbon dioxide (SC-CO2) extraction has received a great deal of attention because it is a green technology suitable for the extraction of lipophylic molecules and is able to give extracts of high quality and totally free from potentially toxic chemical solvents. Here, we review the results obtained so far on SC-CO2 extraction efficiency and quali-quantitative composition of carotenoids from pumpkin flesh. In particular, we consider the effects of (1) dehydration pre-treatments; (2) extraction parameters (temperature and pressure); the use of water, ethanol and olive oil singularly or in combination as entrainers or pumpkin seeds as co-matrix.

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“…Supercritical CO2 has a high selectivity for fractionating the high-quality components by temperature and pressure control [10]. However, drying the microalgae is a necessary pretreatment step for supercritical CO2 extraction because supercritical CO2 is a nonpolar solvent and its solubility in water is very low [11]. Moreover, special apparatuses are required to withstand the high pressure of supercritical CO2 [12].…”

Section: Open Accessmentioning

confidence: 99%

Energy-Saving Lipid Extraction from Wet Euglena gracilis by the Low-Boiling-Point Solvent Dimethyl Ether

Kanda

Goto

et al. 2015

Energies

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Abstract:We tested a wet extraction method for lipid extraction from Euglena gracilis water slurry at 0.51 MPa and 20 °C using liquefied dimethyl ether (DME). The yields, proximate analyses, elemental composition, and molecular weight distribution properties of the extracts from E. gracilis and the remaining residues obtained by DME extraction were compared with those of the extracts obtained by hexane Soxhlet extraction.

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Effect of drying and co-matrix addition on the yield and quality of supercritical CO2 extracted pumpkin (Cucurbita moschata Duch.) oil

Cited by 56 publications

References 35 publications

The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil

The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil

Supercritical Carbon Dioxide Extraction of Carotenoids from Pumpkin (Cucurbita spp.): A Review

Energy-Saving Lipid Extraction from Wet Euglena gracilis by the Low-Boiling-Point Solvent Dimethyl Ether

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