Supercritical carbon dioxide extraction of volatiles from spices

Dı́az-Maroto, M.C.; Pérez-Coello, M.S.; Cabezudo, M. D.

doi:10.1016/s0021-9673(01)01585-0

Cited by 158 publications

(88 citation statements)

References 25 publications

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“…However, this low polarity index makes SC CO 2 hardly suitable for the extraction of polar compounds. To overcome this restriction, practical approaches involve the use of polar co-solvents [2,[4][5][6][7]. Table 1.…”

Section: Supercritical Fluids For Agronomic and Industrial Applicationsmentioning

confidence: 99%

“…SFE of flavors, fragrances and other natural products has been reviewed. These reviews have described a wide range of applications for the extraction of several groups of non-polar compounds, including essential oils, other flavor and fragrance compounds, medicinal compounds, lipids, carotenes and alkaloids, tocopherols and tocotrienols, as well as the global yield and quality of the extracts all of the plant materials investigated, and the possibility of their application in the food, cosmetics and pharmaceutical industries [4,7,11,[21][22][23][24][25][26][27][28][29][30]. The nature of extracted plant materials, the mathematical modelling of the process, and the choice of the appropriate model have been reviewed too [31].…”

Section: Supercritical Fluid Extraction Of Flavors and Fragrancesmentioning

confidence: 99%

“…Fennel oil showed the presence of (E)-anethole (69), estragole (71), and fenchone (72) as the main components. In contrast, thymol (73) and p-cymene (63, Figure 14), the most abundant compounds in thyme leaves, were found in SFE extracts as key compounds contributing to the aroma of thyme leaves ( Figure 16) [4]. The bay laurel (Laurus nobilis) is an aromatic evergreen tree or large shrub with green, glossy leaves, native to the Mediterranean region used for bay leaf seasoning in cooking.…”

Section: Supercritical Fluid Extraction Of Fragrancesmentioning

confidence: 99%

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Supercritical Fluid Extraction of Plant Flavors and Fragrances

2013

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Supercritical fluid extraction (SFE) of plant material with solvents like CO 2 , propane, butane, or ethylene is a topic of growing interest. SFE allows the processing of plant material at low temperatures, hence limiting thermal degradation, and avoids the use of toxic solvents. Although today SFE is mainly used for decaffeination of coffee and tea as well as production of hop extracts on a large scale, there is also a growing interest in this extraction method for other industrial applications operating at different scales. In this review we update the literature data on SFE technology, with particular reference to flavors and fragrance, by comparing traditional extraction techniques of some industrial medicinal and aromatic crops with SFE. Moreover, we describe the biological activity of SFE extracts by describing their insecticidal, acaricidal, antimycotic, antimicrobial, cytotoxic and antioxidant properties. Finally, we discuss the process modelling, mass-transfer mechanisms, kinetics parameters and thermodynamic by giving an overview of SFE potential in the flavors and fragrances arena.

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Section: Supercritical Fluids For Agronomic and Industrial Applicationsmentioning

confidence: 99%

Section: Supercritical Fluid Extraction Of Flavors and Fragrancesmentioning

confidence: 99%

Section: Supercritical Fluid Extraction Of Fragrancesmentioning

confidence: 99%

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Supercritical Fluid Extraction of Plant Flavors and Fragrances

2013

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“…1). Even if the same source material was used, components in the extract and their compositions vary depending on the method used for extraction (9)(10)(11)(12). Steam distillation is a method for obtaining volatile components by which a sample is heated in the presence of water, and volatile components distilled with water vapor are condensed and separated from the water.…”

Section: Discussionmentioning

confidence: 99%

A Study of an Aroma Extraction Method and Evaluation of the Aroma Extract Contribution to the Palatability and Reinforcement Effect of Dried Bonito Using Mice

Amitsuka

Okamura

Shiibashi

et al. 2014

J Nutr Sci Vitaminol

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Humans have a strong preference for sugars and fats, and they recognize dishes and sweets rich in sugars and fats as palatable food. Rodents also have a strong preference for sugars and fats. Two-bottle choice tests using sugars and fats have been reported to show not only their high palatability but also a reinforcement effect (1,2). Conditioned place preference (CPP) tests have been widely used to determine the reinforcement effect of a given sample (3).Tastes considered palatable by humans are not limited to sugars and fats. For example, broths, which contain taste components such as flavors and distinctive aromas extracted from plants and animals, are indispensable for enhancing the taste of dishes. Dashi (broth) made from katsuobushi (dried bonito) is a very basic and indispensable element in Japanese cuisine. Although it is not rich in sugars or fats, Japanese cuisine has provided satisfying meals by fully utilizing the unique aroma and taste of katsuodashi (dried bonito broth). Therefore, it is important to re-evaluate the value of Japanese cuisine that provides satisfaction with low calories.Katsuobushi (dried bonito) is made from katsuo (Skipjack tuna, Katsuwonus pelamis) by the following processes: cutting raw katsuo into pieces, boiling-aging, roasting-drying (smoking and drying over a smoking wood fire), molding, mold inoculation, and sun drying. In this process, the intermediate product from the roasting-drying step is called arabushi. Because tar from the roasting-drying step is deposited on the surface of the arabushi, the surface is shaved during the molding step and the powdery shavings are called G powder. The product from the molded arabushi that is subjected to repeated cycles of mold inoculation and sun drying steps is called karebushi. Both arabushi and karebushi are widely marketed as katsuobushi. A hot water extract of shavings of arabushi or karebushi is called katsuodashi (dried bonito broth), an indispensable broth in Japanese cuisine. Other fishes including maguro (yellowfin tuna, Thunnus albacares), goma-saba (spotted mackerel, Scomber australasicus), souda-katsuo (bullet tuna, Auxis rochei), and katakuchi-iwashi (Japanese anchovy, Engraulis japonicus) are processed in similar ways for use in making broths.Kawasaki et al. and Ackroff et al. found a preference for dried bonito broth in two-bottle choice tests using mice (4, 5). Furthermore, Kawasaki et al. performed CPP tests and found a significant reinforcement effect for a dextrin solution containing natural dried bonito broth (BD), but not for a dextrin solution alone (6). In addition, they analyzed taste components in natural Summary Japanese cuisine has provided satisfying meals by fully utilizing the characteristic aroma and taste of katsuodashi (dried bonito broth), though it is not rich in sugars or fats. Katsuodashi is a very basic and indispensable element in Japanese cuisine, and is a hot water extract of katsuobushi (dried bonito). It has been reported that a dextrin solution containing natural dried bonito broth has a si...

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“…1). It also offers low viscosity and high diffusion which allows deep penetration of the substrate to obtain all desirable components from the raw material; it is noncorrosive and non-flammable [39,40]. In addition, under normal conditions it is a gas which facilitates its removal from the product after the extraction process.…”

Section: Characteristics Of Carbon Dioxide As An Extracting Agentmentioning

confidence: 99%