Supercritical CO2 extraction applied toward the production of a functional beverage from wine

Ruiz-Rodrı́guez, Alejandro; Fornari, Tiziana; Jaime, Laura; Vázquez, Enrique Soler; Amador, Beatriz; Nieto, Juan Antonio; Yuste, María Concepción Ayuso; Mercader, Mercè; Reglero, Guillermo

doi:10.1016/j.supflu.2011.09.002

Cited by 36 publications

(31 citation statements)

References 12 publications

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“…This method allows the selective extraction of aromatic components of the liquor flavor, rendering a high-value concentrated extract and a colored residue without liquor aroma. Furthermore, the content in ethanol of the aromatic extract can be modified by tuning the extraction/fractionation conditions, rendering from 15 to 95% recovery [67,68].…”

Section: Supercritical Fluid Extraction Of Flavorsmentioning

confidence: 99%

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 Fluid Extraction Of Flavorsmentioning

confidence: 99%

Supercritical Fluid Extraction of Plant Flavors and Fragrances

2013

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“…Supercritical extraction with CO 2 has been widely adopted for isolation of volatile aroma compounds in plants and fruits [7,42,100] and vegetable oils from preprocessed seeds [30,69]. There are some research works concerned with aroma recovery from alcoholic beverages [90] combined with a dealcoholization process [15,64,82]. Supercritical CO 2 can be applied for batch extraction of solids, for multi-stage counter-current separation and fractionation of liquids, and for adsorptive and chromatographic separations [15,62].…”

Section: Aroma Recovery Through Supercritical Fluid Extractionmentioning

confidence: 99%

“…The most enriched and concentrated extracts of coumarin (osthole) was obtained (approximately 47%) at 170 bar. Furthermore, SCE is successfully applied for flavor recovery and ethanol removal from alcoholic beverages [25,42,82,90]. In the studies conducted by Ruiz-Rodriguez et al [82], this technique is implemented for aroma recovery and ethanol removal from aqueous solutions.…”

Section: −1mentioning

confidence: 99%

“…Furthermore, SCE is successfully applied for flavor recovery and ethanol removal from alcoholic beverages [25,42,82,90]. In the studies conducted by Ruiz-Rodriguez et al [82], this technique is implemented for aroma recovery and ethanol removal from aqueous solutions. They have developed a two-step process for production of low-alcohol beverage from wine by recovering the aromas in a counter-current packed column using low CO 2 /wine ratios.…”

Section: −1mentioning

confidence: 99%

“…Despite initial high capital costs, operating costs would be lower, as it is operated as a continuous process [62,74,82], and overall feasibility can be proven at certain scales of operation. This technology enables the possibility of combining an extraction operation with column fractionation under supercritical conditions to concentrate the bioactive flavor components [62].…”

Section: −1mentioning

confidence: 99%

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Recent Advances in Techniques for Flavor Recovery in Liquid Food Processing

Saffarionpour

Ottens

2017

Food Eng Rev

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Recovery of volatile flavor-active aroma compounds which are key components of processed liquid food streams is of utmost concern to food industry, as these compounds contribute to the quality of the final product. This review paper highlights the recently published research on different techniques that can be applied for recovery of the key flavor components which all aim for minimizing the loss of volatile aromas and (re-) using them in process streams, in order to enhance the flavor profile of the liquid food product. Among the available techniques for flavor recovery in food industry, distillation or stripping, pervaporation, supercritical fluid extraction, and adsorption showed potential for selective recovery of the flavor components from liquid food streams. These techniques can be combined in different stages of the process or applied as an alternative to the other techniques for aroma recovery. Less attention has been paid to supercritical fluid extraction among the available techniques, especially for recovery of aroma components from alcoholic beverages. Since this technology demonstrated high selectivity for flavor recovery in fruit juices and can take profit from applying natural solvents like CO 2 , further research on the application of this technology combined with counter-current flow in a multi-stage contactor is recommended to optimize the recovery process. Adsorption also shows potential for flavor recovery that can be combined with thermal processing or applied as an alternative standalone technique.

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Physical Methods for Dealcoholization of Beverage Matrices and their Impact on Quality Attributes

et al. 2017

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Membrane‐based and thermal methods to produce non‐alcoholic beverages have been used for many years to remove ethanol from beer and other alcoholic, fermented matrices. The aim of all applied methods is to eliminate the ethanol as selectively as possible. Besides legal regulations and nutritional health benefits, different physical production methods as well as the effects on the aroma composition after different production steps and possibilities for procedural descriptions are elucidated.

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Supercritical CO2 extraction applied toward the production of a functional beverage from wine

Cited by 36 publications

References 12 publications

Supercritical Fluid Extraction of Plant Flavors and Fragrances

Supercritical Fluid Extraction of Plant Flavors and Fragrances

Recent Advances in Techniques for Flavor Recovery in Liquid Food Processing

Physical Methods for Dealcoholization of Beverage Matrices and their Impact on Quality Attributes

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