Separation of bioactives from seabuckthorn seeds by supercritical carbon dioxide extraction methodology through solubility parameter approach

Phytosterols and their extraction from various plant matrices using supercritical carbon dioxide: a review

“…The most common conventional process for extraction is liquid solvent extraction using chloroform, hexane, toluene, petroleum ether, acetone etc . Extraction and isolation from several natural sources using liquid solvent produce large quantity of waste organic solvents that are harmful to human health as well as the environment . Moreover, thermolabile compounds may be degraded in conventional separation methods due to applying high temperature for processing or evaporating organic solvents.…”

“…Therefore, convenient separation methods and technologies have been researched to promote product quality and the quantity of active natural products without creating environmental problems . Supercritical fluid extraction (SFE) is an efficient alternative to the use of organic solvents for the extraction of functional and nutraceutical components from natural sources . Among the supercritical fluids (SFs), carbon dioxide (CO 2 ) is widely used because supercritical CO 2 (Sc‐CO 2 ) provides some advantages over conventional extraction processes .…”

“…10 Extraction and isolation from several natural sources using liquid solvent produce large quantity of waste organic solvents that are harmful to human health as well as the environment. 11 Moreover, thermolabile compounds may be degraded in conventional separation methods due to applying high temperature for processing or evaporating organic solvents. Nowadays, people are concerned by the health, environmental and safety hazards associated with the use of organic solvents in food and pharmaceutical industries and the possible solvent contamination of the final products.…”

“…12 Supercritical fluid extraction (SFE) is an efficient alternative to the use of organic solvents for the extraction of functional and nutraceutical components from natural sources. 11,13,14 Among the supercritical fluids (SFs), carbon dioxide (CO 2 ) is widely used because supercritical CO 2 (Sc-CO 2 ) provides some advantages over conventional extraction processes. 15,16 Several research works have been carried out on phytosterol extraction and fractionation using SC-CO 2 from various plant sources.…”

Introductory Chapter: From Waste to New Resources

“…Tea waste Microwave-assisted extraction/solvent extraction [28] Oils Rice bran Supercritical carbon dioxide extraction and compressed liquefied petroleum gas/solid-liquid extraction [36,37] Essential oils Citrus peel Solvent extraction/hydrodistillation [38] Steam explosion at high temperature and pressure [39] Microwave-assisted hydro-diffusion [40] Proteins Brewers' spent grain Sequential extraction of proteins and arabinoxylans; enzymatic-assisted extraction [15,41] Rice by-products Enzymatic hydrolysis and membrane filtration technique [42] Hazelnut meal Solvent extraction (water, acetone) [43] Rapeseed by-products Ultrasound-assisted aqueous extraction [44] Carotenoids Tomato pomace and skin Enzymatic-assisted extraction [45] Supercritical fluid extraction/solvent extraction [46] Supercritical fluid extraction [47] Citrus peel Ultrasound-assisted extraction [48] Sea buckthorn seeds Supercritical carbon dioxide fluid extraction [49] Proteins and bioactive peptides Whey wastewater Membrane separation/ultrafiltration/microfiltration/nanofiltration/reverse osmoses [50] Mild enzymatic hydrolysis [51] Cheese whey Ultrafiltration/nanofiltration [52] Fish and chicken Isoelectric solubilization and precipitation [53] Sardine solid waste Enzymatic hydrolysis and ultrafiltration [54] Shellfish Enzymatic hydrolysis and micro-, ultra-, and nanofiltration/ion exchange chromatography [55] Sugars Whey wastewater Membrane separation and spray drying [50] Cheese whey Ultrafiltration/nanofiltration [52] satisfy the current demands of economic preservation and consumer satisfaction in safety, nutritional and sensory aspects. Also, as the preservation of foods is often a multicomponent issue, the "hurdle" concept was introduced, highlighting the complex interaction between the factors that are significant for food safety and stability [56][57][58].…”