Supercritical Carbon Dioxide Applications in Food Processing
- PDF / 994,980 Bytes
- 22 Pages / 595.276 x 790.866 pts Page_size
- 35 Downloads / 200 Views
Supercritical Carbon Dioxide Applications in Food Processing Wenxin Wang1,2,3 · Lei Rao1,2,3 · Xiaomeng Wu1,2,3 · Yongtao Wang1,2,3 · Liang Zhao1,2,3 · Xiaojun Liao1,2,3 Received: 8 July 2020 / Accepted: 6 November 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract There are global trends for developing green and sustainable technologies in food processing, due to the growing awareness of the importance of environmental preservation and the consumer demand for natural high-value food products. Meeting these particular requirements, supercritical carbon dioxide (SC-CO2) has emerged as an innovative and promising technology for the processing of food ingredients and products. Over the last two decades, applications of SC-CO2 have attracted much attention and made great advancements at both laboratory and industrial level. These advances include the extraction of target bioactive compounds from various food matrices, microencapsulation, or extrusion to produce fine particles, and the inactivation of pathogenic and spoilage microorganisms and endogenous enzymes for food preservation. An example of successfully applying SC-CO2 at the commercial level is the decaffeination of coffee. In this article, an overview of the SC-CO2 applications in food processing including extraction, transformation, preservation, and drying are presented. For each application category, principles, processing parameters, characteristics, and latest applications are critically reviewed. Keywords Supercritical carbon dioxide · Extraction · Particle formation · Preservation · Drying
Introduction Consumers demand high-value foods. In response, researchers have developed novel food processing technologies causing minimal nutrition loss. Due to the inactivation of bioactive compounds traditional thermal processing system may cause, nonthermal technologies such as supercritical fluid (SCF), high hydrostatic pressure (HHP), UV-light (UV), pulsed electric fields (PEF), and ultrasound (US) have received much attention over the last fifty years [1, 2]. A SCF is a pure substance at a temperature and pressure above its critical point where gas and liquid coexist in phase equilibrium. It is characterized by gas-like low viscosity, intermediate diffusivity, and liquid-like high density, making it
* Xiaojun Liao [email protected] 1
National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
2
Engineering Research Center for Fruits and Vegetables Processing, Ministry of Education, Beijing, China
3
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
an excellent solvent [3−5]. Many compounds, such as C O2, water, ethane, propone, and dimethyl ether, can be used in supercritical technologies for specific applications [6−8]. Supercritical CO2 (SC-CO2) is the most widely used fluid in food processing by far, because it is generally recognized a
Data Loading...
