Supercritical fluid extraction of raspberry seed oil: Experiments and modelling

Supercritical Fluid Extraction Kinetics of Cherry Seed Oil: Kinetics Modeling and ANN Optimization

“…On the contrary, temperature elevation contributed to the extension of CER period. This model also showed the best fit in the SFE of raspberry seeds [ 24 ].…”

“…Increased pressure causes shorter distance between molecules and the interaction between cherry seed oil and CO 2 becomes intensified. As a consequence, oil becomes more soluble in CO 2 and the extraction is improved in CER period [ 24 ]. Importance of flow rate is significant due to the fact that the initial extraction phase relies upon solubility and continuous flow of the fresh solvent, which causes quicker dissolution of the solute because of the high concentration gradient.…”

“…The supercritical fluid extraction experiments (SFE) of cherry seed oil were performed through high pressure extraction at laboratory scale (HPEP, NOVA-Swiss, Effretikon, Switzerland) described by Pavlic et al [ 24 ]. The high pressure extraction apparatus consists of a gas cylinder with CO 2 ; diaphragm type compressor with a pressure range up to 100 MPa; an extractor with a heating jacket as a heating medium (internal volume 200 mL, maximum operating pressure of 70 Mpa); a separator with a heating jacket as a heating medium (internal volume 200 mL, maximum operating pressure of 25 MPa); pressure control valve; temperature regulation system; gas flow regulation valves.…”

Non-thermal Technologies for Food Processing

“…The authors reported that pressurized extraction gave more yield of antioxidant and antibacterial components, but these extracted components were not effective in their function, while supercritical extraction of antioxidant and antibacterial components at 55°C and 30 MPa showed higher effectiveness against pathogenic bacteria including E. coli . The technique is also used for the extraction of functional and nutraceutical ingredients from microalgae ( 97 ), oil from fruit seeds ( 98 – 101 ), oil from olives ( 102 ), oil from ginger ( 103 ), extraction of corn germ oil and green coffee oil ( 104 , 105 ), essential oil extraction ( 106 , 107 ), and extraction of bioactives such as carotenoids, lycopene, astaxanthin, anthocyanins, and quercetin ( 108 – 110 ), which can be used as components in nutraceutical formulations. Extraction using supercritical carbon dioxide has been common for many years in the food processing industry.…”

Introductory Chapter: A Global Presentation on Trends in Food Processing

“…This technology has been mainly used since the 1990s, for the elimination of caffeine from coffee [37] (this improved technique is still used today [38]), alcohol from cider [39] and wine [40], and fat from foods such as French fries, onion rings, and snack foods [41]. This improved technique is used today for extraction of raspberry seed oil [42], extraction of oleoresins and plant phenolics [43], bioactive compounds from plants [44], and food quality and food safety evaluation [45].…”