Extraction of apple seed oil by supercritical carbon dioxide at pressures up to 1300 bar

Montañés, Fernando; Catchpole, Owen J.; Tallon, Stephen; Mitchell, Kevin; Scott, Dawn; Webby, Rosemary F.

doi:10.1016/j.supflu.2018.02.002

Cited by 41 publications

(13 citation statements)

References 32 publications

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“…Thus, hydrophilic‐type molecules, such as proteins, peptides, and polysaccharides, would be extracted and lead to marked preservative effects in agreement to the current study. In order to optimize the extraction of bioactive compounds supporting an antioxidant behavior, further research focused on the application of advanced extracting technologies such as high‐pressure, CO 2 ‐supercritic or ultrasound conditions is expected to be developed …”

Section: Resultsmentioning

confidence: 99%

Preservative Effect of Algae Extracts on Lipid Composition and Rancidity Development in Brine‐Canned Atlantic Chub Mackerel (Scomber colias)

Barbosa¹,

Trigo²,

Campos

et al. 2019

Euro J Lipid Sci & Tech

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This research focuses on the lipid fraction and the rancidity stability of commercial canned Atlantic Chub mackerel (Scomber colias). For it, two different concentrations of aqueous extracts of two abundant algae (Fucus spiralis and Ulva lactuca) are included in the brine‐packing (aq. 2% NaCl) medium during mackerel canning. Quality analyses are carried out after a 3‐month canned storage (20 °C). Phospholipids, sterols, and α‐tocopherol contents show a marked loss as a result of canning, this loss being mostly inhibited when considering the canned fish packed in the presence of the most concentrated algae extracts. Breakdown of free fatty acids and peroxides produced during the thermal treatment is inhibited by the presence of the algae extracts, a higher retention of such molecules being observed by increasing the algae extract concentration. Analysis of fluorescent compounds formation (tertiary lipid oxidation) shows a marked increase after canning, this increase being partly inhibited by the presence of antioxidant compounds present in the algae extracts; interestingly, oxidation inhibition is found more important in canned fish corresponding to F. spiralis batches than U. lactuca. A preservative effect on lipid constituents and rancidity development is concluded by the presence of algae extracts in the packing medium. Practical Applications: The extensive heat treatment involved during fish canning has been reported to produce breakdown of constituents, lipid damage (oxidation and hydrolysis) development showing a marked effect on nutritional and sensory properties; furthermore, this effect has shown to be greater when a brine medium is applied as packing system. Marine algae have been described as being a relevant source of chemical constituents including an antioxidant and antibacterial behavior. In the current work, employment of a commercial brine‐packing including aqueous algae extracts shows a preservative effect on the lipid fraction (composition and rancidity stability) during the canning process of Atlantic Chub mackerel. The proposed strategy may open the way to the development of a natural biopreservation for commercial canned fish due to the simple methodology employed and the abundancy of the two algae chosen for the study. Further research should envisage optimization of the preservative compounds extraction by advanced technologies. Aqueous extracts of algae Fucus spiralis and Ulva lactuca are included in the packing medium during Atlantic Chub mackerel (Scomber colias) canning. As a result, an inhibitory effect on lipid composition changes and rancidity development is obtained. Better results are observed by employing alga F. spiralis.

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Section: Resultsmentioning

confidence: 99%

Preservative Effect of Algae Extracts on Lipid Composition and Rancidity Development in Brine‐Canned Atlantic Chub Mackerel (Scomber colias)

Barbosa¹,

Trigo²,

Campos

et al. 2019

Euro J Lipid Sci & Tech

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“…Additional pretreatment steps of apple pomace (drying and desseding) are not considered for process design because fruit processing companies perform apple pomace deseeding. Thus, many research studies have reported that they obtained apple seeds from local fruit processing companies [16,19,34,35].…”

Section: Experimental Studies Supporting the Modelmentioning

confidence: 99%

“…Apple seeds were first milled to reduce the size of seed particles and then submitted to oil extraction. So far, the oil has been extracted from apple seeds with petroleum ether [15], nhexane [16,36], and supercritical (SC) CO2 [34,35]. Linoleic acid is a predominantly fatty acid of apple oil regardless of the used technique from oil recovery.…”

Section: Figurementioning

confidence: 99%

Circular economy in apple processing industry: Biodiesel production from waste apple seeds

Tasić

Stanković

Kostić

et al. 2022

CI&CEQ

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Apple pomace is a solid waste derived from the apple processing industry. To foster sustainability, the apple processing industry must implement the circular economy model of biorefinery and treat apple pomace as a valuable source of apple seed oil. The first time, this study dealt with the design, economic, and potential environmental impact assessment of biodiesel production using apple pomace as a source of apple seed oil. An Aspen Plus? and WAR? software were used to evaluate the designed biodiesel production. Supercritical CO2 extraction and methanolysis of apple seed oil, methanol recovery, and biodiesel separation were the main production steps. The production facility was assumed to process 24 tons of apple seeds daily. The total capital and production costs were 1.26 US$ million and 2.82 US$ million, respectively. If revenues from selling apple seed meal as cattle feed were included, a biodiesel price could be 0.39 US$/kg. The process was environmentally friendly when apple seed meal was not treated as waste.

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“…Particularly, oleic, linoleic, and linolenic acids have been described as the main components of this lipid fraction [ 35 , 41 ]. The contribution of the fatty acids to the potential antioxidant, antimicrobial, and antiproliferative capacities of apple seed oil has been proved [ 42 , 43 , 44 ].…”

Section: Apple By-productmentioning

confidence: 99%

“…Supercritical carbon dioxide enables a clean extraction to separate different components from food matrices, producing a pure and safe product [ 91 , 92 ]. Particularly, CO 2 is a non-polar solvent which facilitates lipophilic compound obtention [ 42 , 93 ]. In addition, this procedure has other major advantages, such as the low critical temperature required for it to be conducted, or the absence of light and air during the process, which reduces the risk of recovered compound degradation [ 94 ].…”

Section: Valorisation Proceduresmentioning

confidence: 99%

Sustainable Approaches Using Green Technologies for Apple By-Product Valorisation as A New Perspective into the History of the Apple

Peña-Armada

Mateos‐Aparicio

2022

Molecules

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The apple has been recognised as the most culturally important fruit crop in temperate land areas. Centuries of human exploitation and development led to the production of thousands of apple cultivars. Nowadays, the apple represents the third most widely cultivated fruit in the world. About 30% of the total production of apples is processed, being juice and cider the main resulting products. Regarding this procedure, a large quantity of apple by-product is generated, which tends to be undervalued, and commonly remains underutilised, landfilled, or incinerated. However, apple by-product is a proven source of bioactive compounds, namely dietary fibre, fatty acids, triterpenes, or polyphenols. Therefore, the application of green technologies should be considered in order to improve the functionality of apple by-product while promoting its use as the raw material of a novel product line. The present work provides a holistic view of the apple’s historical evolution, characterises apple by-product, and reviews the application of green technologies for improving its functionality. These sustainable procedures can enable the transformation of this perishable material into a novel ingredient opening up new prospects for the apple’s potential use and consumption.

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Extraction of apple seed oil by supercritical carbon dioxide at pressures up to 1300 bar

Cited by 41 publications

References 32 publications

Preservative Effect of Algae Extracts on Lipid Composition and Rancidity Development in Brine‐Canned Atlantic Chub Mackerel (Scomber colias)

Preservative Effect of Algae Extracts on Lipid Composition and Rancidity Development in Brine‐Canned Atlantic Chub Mackerel (Scomber colias)

Circular economy in apple processing industry: Biodiesel production from waste apple seeds

Sustainable Approaches Using Green Technologies for Apple By-Product Valorisation as A New Perspective into the History of the Apple

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Extraction of apple seed oil by supercritical carbon dioxide at pressures up to 1300 bar

Cited by 41 publications

References 32 publications

Preservative Effect of Algae Extracts on Lipid Composition and Rancidity Development in Brine‐Canned Atlantic Chub Mackerel (Scomber colias)

Preservative Effect of Algae Extracts on Lipid Composition and Rancidity Development in Brine‐Canned Atlantic Chub Mackerel (Scomber colias)

Circular economy in apple processing industry: Biodiesel production from waste apple seeds

Sustainable Approaches Using Green Technologies for Apple By-Product Valorisation as A New Perspective into the History of the Apple

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Product

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Extraction of apple seed oil by supercritical carbon dioxide at pressures up to 1300 bar