Headway in Supercritical Extraction of Fragrances and Colors

Effect of nonthermal treatments on selected natural food pigments and color changes in plant material

“…Supercritical fluids are used as medium in the extraction; typically carbon dioxide (supercritical carbon dioxide [SC‐CO 2 ]) is used to extract the pigments (Khaw et al., 2017; Padma Ishwarya & Nisha, 2021). The supercritical state of a fluid is reached while higher temperature and pressure of the fluid is obtained than the parameters at the critical point for a given solvent (Janiszewska‐Turak, 2017; Padma Ishwarya & Nisha, 2021; Tyskiewicz et al., 2018). The changes of fluid properties appear slowly when the critical point is reached.…”

“…Thus, substances with polar groups such as –COOH are less soluble in supercritical carbon dioxide. Nevertheless, if necessary, the supercritical carbon dioxide solubility, of any polar substance, can be increased by adding a cosolvent such as low‐molecular‐weight alcohols (e.g., ethanol) or acetone (Khaw et al., 2017; Padma Ishwarya & Nisha, 2021). SFE is determined by the density of the liquid that can be controlled by changes in process temperature and pressure.…”

“…The solvent is usually regenerated and brought back to critical conditions, it returns to the extractor, and the separated substance is removed from the manifold. If several components are extracted from a substrate, then separation is carried out gradually (Khaw et al., 2017; Padma Ishwarya & Nisha, 2021; Tyskiewicz et al., 2018).…”

“…Each of the process parameters (temperature, pressure, size of the material used, and extraction time) can be changed, so the efficiency of extraction can be maximized (Kumar et al., 2017). As was mentioned above, this method is suitable for nonpolar substances, so for polar ones, such as xanthophylls, a cosolvent (usually ethanol) is needed (Khaw et al., 2017; Padma Ishwarya & Nisha, 2021).…”

A Gluten‐Free Biscuit Fortified with Lemon IntegroPectin

“…Pectin, the most valued food hydrocolloid ingredient, [11] has long been used as a water binder and fat replacer in low fat food products. Driven by its performance (the hydrocolloid mimics the mouthfeel of fats) and by the increasing consumer demand for healthy food ingredients, pectin is widely used as a fat replacer in low‐fat dressings, mayonnaise, beverages, ice creams, yoghurts and milk drinks [12] . A further benefit is that pectin is an effective satiety inducer due to its ability to not lose its hydrogel structure under gastric and intestinal conditions.…”