Formulation of açaí (E. oleracea Mart.) Pulp and seeds extracts by co-precipitation in Supercritical Antisolvent (SAS) technology

Buratto, Rafaella T.; Chinchilla, Maira I.; Cocero, Marı́a José; Martín, Ángel

doi:10.1016/j.supflu.2020.105090

Cited by 8 publications

(2 citation statements)

References 13 publications

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“…[ 15,39 ] Although the seed is light brown in color, its extract is dark purple in color due to the high presence of anthocyanins [ 40 ] and proanthocyanidins, the main phenolic compounds present in the extract, which have the pigments responsible for the color of açaí. [ 41 ] This dark color of the extract [ 42 ] is responsible for the lower transparency of FE10 and the higher ∆E of FE5 and FE10, when compared with the film without the extract.…”

Section: Resultsmentioning

confidence: 99%

Effect of an active biodegradable package made from bean flour and açaí seed extract on the quality of olive oil

Nogueira

Marasca

Latorres

et al. 2022

Polymer Engineering & Sci

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The COVID‐19 pandemic has aggravated existing problems associated with the high consumption of plastic products and their incorrect disposal, resulting in an increase in social, economic, and environmental problems. Thus, new combinations of biodegradable materials for food packaging have become the target of frequent research. The present study aimed to produce and evaluate active biodegradable films based on red bean flour and açaí seed extract and also to evaluate the quality of extra virgin olive oil stored in packaging produced for a period of 16 days at 60°C. Films of red bean flour (Phaseolus vulgaris) with 0.5% and 10% açaí seed extract were developed. The addition of the extract to the films increased their tensile strength by 100%, reduced their solubility and transparency, and increased their relative crystallinity. Furthermore, the antioxidant activity presented by the films increased in line with the concentration of extract added. The extra virgin olive oil was packaged in materials produced from bean flour films with 10% extract and maintained its quality parameters within the limits established by legislation. These results suggest the discovery of a biodegradable and antioxidant packaging that can be used to pack olive oil and other fatty food products.

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Section: Resultsmentioning

confidence: 99%

Effect of an active biodegradable package made from bean flour and açaí seed extract on the quality of olive oil

Nogueira

Marasca

Latorres

et al. 2022

Polymer Engineering & Sci

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“…Due to the superior properties of the SCFs, SCF micronization technology has attracted a growing interest in both scientific and industrial communities, and it is widely used in functional material micronization, especially in pharmacy. Conventionally, the technology is classified into four groups: the rapid expansion of supercritical solutions (RESS) [ 12 ], the precipitation from gas saturated solution (PGSS) [ 13 ], the supercritical antisolvent precipitation (SAS) [ 14 ], and the supercritical fluids assisted atomization (SAA) [ 15 , 16 ]. Compared with other SCF technologies, the SAA technology is considered as one of the most promising micronization techniques [ 17 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

Preparation and Characterization of Instant Casein Phosphopeptide by Supercritical Fluid Assisted Atomization

Zhu

Liu

Cai

et al. 2021

Foods

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Casein phosphopeptide (CPP) has been widely used as micronutrient supplementation for certain populations. However, its solubility performance is far from satisfying. In this work, instant CPP powders with micropore structures were fabricated by supercritical fluid-assisted atomization (SAA) using supercritical CO2 fluid (SC-CO2) as an atomizing agent. The effects of the processing parameters (temperature, time, and pressure) on SC-CO2 absorption rate and dissolution rate were systematically evaluated and studied. The viscosity of the CPP solution increased with increased pressure of SC-CO2 as pressure increased its solubility. The processing conditions are optimized as follows: 40 °C, 40 min, and 8.27 MPa, with an SC-CO2 absorption rate of about 8 wt.%. The dissolution time of the SAA-CPP powders was significantly decreased from 1800 s to 54 s at room temperature, due to the micropore structures and almost 10 times increase in the specific surface area of SAA-CPP. The bioactivities of the instant SAA-CPP, especially the calcium-binding capacity, were also evaluated and showed no observable difference. Among the four CPPs prepared in different ways in this work, SAA-CPP had better dissolution performance. The results show that SAA technology is a promising way to prepare instant polypeptide powders.

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The technology for improving stability of nanosuspensions in drug delivery

Guan

Ding

et al. 2022

J Nanopart Res

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Formulation of açaí (E. oleracea Mart.) Pulp and seeds extracts by co-precipitation in Supercritical Antisolvent (SAS) technology

Cited by 8 publications

References 13 publications

Effect of an active biodegradable package made from bean flour and açaí seed extract on the quality of olive oil

Effect of an active biodegradable package made from bean flour and açaí seed extract on the quality of olive oil

Preparation and Characterization of Instant Casein Phosphopeptide by Supercritical Fluid Assisted Atomization

The technology for improving stability of nanosuspensions in drug delivery

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