Fluid Extraction of Hops, Spices, and Tobacco with Supercritical Gases

Hubert, Peter; Vitzthum, O.

doi:10.1002/anie.197807101

Cited by 146 publications

(64 citation statements)

References 17 publications

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“…The rate of extracted PLs to the original PLs are indicated as the PL recovery rate. The rate of extracted PLs with SC-CO 2 and ethanol mixtures increased with increase in the ethanol amount in SC-CO 2 (Fig. 3).…”

Section: Results and Discussion 1 Effect Of Extracting Temperature Onmentioning

confidence: 90%

“…4 MPa, temperature 40-80 ) and the behaviors of lipids in SC-CO 2 . Triacylglycerols (TGs) were not extracted completely.…”

mentioning

confidence: 99%

“…SC-CO 2 does not provide a means to dissolve PLs effectively, but recovery of PLs can be achieved by the addition of a polar entrainer to SC-CO 2 . The presence of an entrainer enhances the solubility of SC-CO 2 . The choice of a suitable entrainer must be based on thermodynamic considerations and with regard to food safety, that is, it should be "Generally recognized as safe" (GRAS) (18).…”

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confidence: 99%

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Extraction of Phospholipids from Salmon Roe with Supercritical Carbon Dioxide and an Entrainer

2004

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Section: Results and Discussion 1 Effect Of Extracting Temperature Onmentioning

confidence: 90%

“…4 MPa, temperature 40-80 ) and the behaviors of lipids in SC-CO 2 . Triacylglycerols (TGs) were not extracted completely.…”

mentioning

confidence: 99%

mentioning

confidence: 99%

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Extraction of Phospholipids from Salmon Roe with Supercritical Carbon Dioxide and an Entrainer

2004

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“…In cases of supercritical fluid extraction, the target solute species is the desired product, and is collected from solution for further use. 8,9 In other cases, the dried or purified starting material is the desired product, and the extracted impurities are discarded. This latter scenario, referred to herein as the ScD approach, was discovered to be an effective strategy for the pretreatment of high surface area, microporous materials such as metal-organic frameworks (MOFs), where traditional heat-treatment methods under vacuum are in many cases not sufficient in clearing the pores of all unwanted guests, or result in pore collapse.…”

Section: Introductionmentioning

confidence: 99%

Supercritical Nitrogen Processing for the Purification of Reactive Porous Materials

Stadie

Callini

Mauron

et al. 2015

JoVE

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Supercritical fluid extraction and drying methods are well established in numerous applications for the synthesis and processing of porous materials. Herein, nitrogen is presented as a novel supercritical drying fluid for specialized applications such as in the processing of reactive porous materials, where carbon dioxide and other fluids are not appropriate due to their higher chemical reactivity. Nitrogen exhibits similar physical properties in the near-critical region of its phase diagram as compared to carbon dioxide: a widely tunable density up to ~1 g ml -1, modest critical pressure (3.4 MPa), and small molecular diameter of ~3.6 Å. The key to achieving a high solvation power of nitrogen is to apply a processing temperature in the range of 80-150 K, where the density of nitrogen is an order of magnitude higher than at similar pressures near ambient temperature. The detailed solvation properties of nitrogen, and especially its selectivity, across a wide range of common target species of extraction still require further investigation. Herein we describe a protocol for the supercritical nitrogen processing of porous magnesium borohydride. Video LinkThe video component of this article can be found at

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“…Therefore, it is highly appropriate for obtaining pure extracts from natural products. In addition, the SFE technique is known to extract useful compounds selectively, and this technology has already been applied in the manufacturing of, e.g., hops extract (Hubert and Vitzthum, 1978), caffeine-free coffee beans (Peker et al, 1992), and extracts from spices (Díaz-Maroto et al, 2002;Roy et al, 1996; Simándi et al, 1998) and medicinal plants (Hamburger et al, 2004). Moreover, because CO 2 is a non-polar solvent, SFE is mainly used to extract non-polar compounds.…”

Section: Introductionmentioning

confidence: 99%

Supercritical Fluid Extraction of “Koku” Enhancing Compounds from Fish and Fishery by-Products

Shibata

Onodera

Kumagai

et al. 2014

FSTR

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The potential of supercritical carbon dioxide (SC-CO 2 ) extraction of "koku" enhancing compounds from dried herring fillet ("Migaki-nishin" in Japanese) and sturgeon liver was explored. "Koku" enhancing compounds from a water-soluble extract and a mixed water miscible SC-CO 2 extract were isolated and evaluated for their effects on sensory perception. Results showed that only select compounds were found in the mixed water miscible SC-CO 2 extract compared to the complicated composition of the water-soluble extract. A notable feature was that the mixed water miscible SC-CO 2 extract contained "koku" enhancing compounds, e.g., nicotinamide, glycerol and creatine. This study revealed for the first time that these compounds were extracted by SC-CO 2 extraction and that nicotinamide enhances "koku". We also extracted "koku" enhancing compounds from sturgeon liver using the SC-CO 2 extraction technique. Instrumental analysis revealed that the sturgeon liver contained relatively large amounts of nicotinamide and glycerol. Thus, it is suggested that this technique might be applicable to the extraction of select compounds from fish and fishery by-products.Keywords: "koku", supercritical carbon dioxide (SC-CO 2 ), nicotinamide, glycerol, creatine, sensory evaluation IntroductionDried herring (Clupea pallasii) fillet, called "Migaki-nishin" in Japanese, is a traditional popular food item in Japan due to its remarkable flavor-enhancing properties. It is widely used as an ingredient in savory dishes, including noodles. In particular, the addition of dried herring fillet to noodle soup enhances flavor characteristics such as mouthfulness and continuity. The flavor characteristic that encompasses the sensation of mouthfulness and taste continuity is known as "koku" in Japanese. It has been reported that the addition of a dialyzed water-soluble fraction (MW 1000 _ 5000 Da) of "Migaki-nishin" to Japanese noodle soup enhanced "koku" (Shah et al., 2010). Furthermore, it was reported that pyrazines and some peptides, generated together in certain foods during the process of boiling or aging for extended periods, M. Shibata et al. 1200 form "koku" (Ogasawara, 2003). It is also known that some γ-glutamyl peptides such as glutathione enhance "koku" (Ueda et al., 1997;Kawajiri, 1999;Dunkel et al., 2007;Toelstede et al., 2009).The flavor of fish and shellfish principally originates from extractive components (Konosu and Yamaguchi, 1982). In general, most flavor components of foods are water-soluble, and include nucleotides, amino acids, peptides, organic acids and bases, and inorganic ions. Conventionally, flavor components from foods are recovered by the water extraction method. However, this method has a number of drawbacks, such as low selectivity, high energy costs, and the possible loss of volatile compounds during water removal. On the other hand, the high solubility and mass transfer rate makes extraction with a supercritical fluid very attractive.Additionally, supercritical fluid extraction has better transport properties t...

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Fluid Extraction of Hops, Spices, and Tobacco with Supercritical Gases

Cited by 146 publications

References 17 publications

Extraction of Phospholipids from Salmon Roe with Supercritical Carbon Dioxide and an Entrainer

Extraction of Phospholipids from Salmon Roe with Supercritical Carbon Dioxide and an Entrainer

Supercritical Nitrogen Processing for the Purification of Reactive Porous Materials

Supercritical Fluid Extraction of “Koku” Enhancing Compounds from Fish and Fishery by-Products

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