Supercritical Fluids and the Food Industry

Rozzi, N.L.; Singh, Rakesh K.

doi:10.1111/j.1541-4337.2002.tb00005.x

Cited by 152 publications

(72 citation statements)

References 95 publications

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“…The operation costs of supercritical carbon dioxide extraction are low, however, due to the applied high pressure the investment costs are high. A further disadvantage of using supercritical solvents might be the solute solubility when compared to organic solvents, because it is less effective (Rozzi & Singh 2002).…”

mentioning

confidence: 99%

Fatty acid composition of oil obtained from soybeans by extraction with supercritical carbon dioxide

Jokić¹,

Sudar²,

Svilović³

et al. 2013

Czech J. Food Sci.

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confidence: 99%

Fatty acid composition of oil obtained from soybeans by extraction with supercritical carbon dioxide

Jokić¹,

Sudar²,

Svilović³

et al. 2013

Czech J. Food Sci.

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“…Utilizing SFE technology, it is possible to decrease the fat content in grated cheese samples. SFE technology is based on the principle that under a combination of pressure and temperature, certain chemicals such as carbon dioxide, are able to Fat and flavor reduction in cheese by SFE CO 2 271 act as solvents for certain solutes when the solvent becomes supercritical [18]. Carbon dioxide is chosen as an ideal solvent for fat extraction; its low critical temperature allows lipids to be removed from the food without being thermally degraded during processing [17].…”

Section: Introductionmentioning

confidence: 99%

Flavor partition and fat reduction in cheese by supercritical fluid extraction: processing variables

Yee

Khalil

Jiménez-Flores

2007

Lait

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-Developing low-fat cheese with flavor to match that of full-fat cheese has been a challenge in the dairy industry. The objective of this investigation was to develop lower fat Cheddar and Parmesan grated cheese using supercritical fluid extraction (SFE) and characterize its flavor profile comparative to a full-fat product. Specifically, enabling flavor compound partition between the matrices of cheese and extracted lipids. Carbon dioxide (CO 2 ) was the supercritical fluid for fat extraction. Extraction took place in a 500 mL SFE vessel using 100 g of grated cheese. Fractional factorial design was utilized to investigate two levels of treatment for each pressure (200 and 350 bar), temperature (35 and 40• C) and CO 2 level (500 and 1000 g) for each extraction trial. The most efficient parameters for lipid removal resulted in 51.00% fat reduction (wet basis) for Cheddar extracted at 200 bar, 40• C, 1000 g CO 2 , and 55.56% fat reduction for Parmesan extracted at 350 bar, 35• C, 1000 g CO 2 . Thin layer chromatography (TLC) was utilized to assess the lipid composition of each cheese and the lipids extracted by SFE. TLC analysis for Cheddar and Parmesan cheeses showed only nonpolar lipids (triaclyglycerides and free fatty acids) in the recovered lipids extracted by SFE; indicating that polar lipids such as phospholipids are being retained in the cheese matrix. Gas chromatography/mass spectroscopy techniques were used to characterize volatile flavor compounds for each cheese sample. SFE treatment of the cheeses altered the ability to detect flavor compounds and allowed partitioning of those compounds, which varied with the type of cheese. This study suggests that SFE technology can be used in the dairy industry to develop cheese products lower in fat, which retain flavor compounds that may not be typically fully developed with alternative methods of low-fat cheese processing. • C, 1000 g de CO 2 , permettant d'obtenir 51,00 % de réduction de la matière grasse (base sèche) pour le Cheddar, et 350 bar, 35• C et 1000 g de CO 2 pour une réduction de matière grasse de 55,56 % pour le Parmesan. La chromatographie sur couche mince a été utilisée pour évaluer la composition lipidique de chaque fromage et les lipides extraits par SFE. Les analyses chromatographiques des fromages Cheddar et Parmesan ont montré que seuls des lipides non polaires (triacylglycérides et acides gras libres) étaient pré-sents dans la partie lipidique extraite, indiquant que les lipides polaires comme les phospholipides étaient retenus dans la matrice fromagère. Les techniques de chromatographie gazeuse couplée à la spectrométrie de masse ont été utilisées pour caractériser les composés aromatiques volatils de chaque échantillon de fromage. Le traitement SFE des fromages a altéré la possibilité de détecter les composés d'arômes et a permis la séparation de ces composés, mais de façon variable selon le type de fromage. Cette étude suggère que la technique SFE peut être utilisée dans l'industrie laitière pour développer des fromages allégés ...

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“…It can also be used at low and safe temperatures and pressures; it is recyclable, available in high purity, and does not leave residues (Herrero, et al, 2010). The critical conditions required for carbon dioxide to be at a supercritical stage occur at 31.06 °C and 7.386 MPa (Rozzi & Singh, 2002). SFE with CO 2 has been utilized for diverse applications, including inactivating microorganisms.…”

Section: Resultsmentioning

confidence: 99%

“…al, 2010). The critical conditions of carbon dioxide are at 31.06 °C and 7.386 MPa (Rozzi & Singh, 2002). Supercritical fluid extraction (SFE) with CO 2 has been utilized for diverse applications.…”

Section: Supercritical Fluid Extraction (Sfe)mentioning

confidence: 99%

“…Carbon dioxide, nitrogen oxide, ammonia, ethane, propane, ethylene, and Freon 13 are typical gases used for critical fluid extraction (Rozzi & Singh, 2002). Carbon dioxide (CO 2 ) is most commonly used in the food industry as it is generally recognized as safe (GRAS), ecofriendly, inexpensive, non-flammable, non-toxic, as well as for its high diffusion, solvent strength, and solvent-free characteristics.…”

Section: Supercritical Fluid Extraction (Sfe)mentioning

confidence: 99%

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Effect of Reduced Sodium Cheese on the Growth of Pathogenic Bacteria and Inactivation of Listeria Innocua Using Supercritical Fluid Extraction With Co2

Antunez¹

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Listeria monocytogenes continues to challenge the dairy industry in causing post-process contamination of cheeses. To reduce risk of contamination, it is crucial to understand the growth and survival of pathogenic bacteria in cheese products and to develop post-process mitigation strategies. This study evaluated the fate of pathogens in reduced and regular sodium Mozzarella cheese, and the potential of Supercritical Fluid Extraction with CO 2 (SFE) to reduce Listeria innocua on Mozzarella and Queso Fresco. The survival of L. monocytogenes, Salmonella, and E.coli O157:H7 (2-3 log CFU/g) in reduced sodium Mozzarella (1.62%), compared to regular sodium Mozzarella cheese (2.15%) at 4ºC and 12ºC for 90 and 30 days, respectively, was evaluated. Salmonella and E. coli O157:H7 populations decreased over incubation time at both temperatures and no difference (p<0.05) in reduced and regular sodium Mozzarella cheese was observed. Listeria monocytogenes population also decreased during incubation time at 4°C regardless of the sodium concentration in Mozzarella cheese. However, there was a difference in the population of L. monocytogenes for regular and reduced sodium incubated 12°C, and its populations increased 1 log CFU/g in reduced sodium Mozzarella cheese. Additionally, this study determined the bactericidal effect of SFE on the population of L. innocua, a surrogate for L. monocytogenes, in Mozzarella and Queso Fresco cheese (6 log CFU/g) treated with SFE at two pressures and temperatures (120 bar at 40°C and 150 bar at 50°C) for 30 min. SFE treatment at 120 bar, 40°C for 30 min decreased L. innocua by approximately 3.0 and 3.5 log CFU/g in Mozzarella and Queso Fresco cheeses, respectively. SFE at 150 bar and 50°C reduced L. innocua by approximately 3.78 and 5.2 log CFU/g in Mozzarella and Queso Fresco cheeses, respectively. Since SFE had a minimal effect on the physico-chemical characteristics of the cheeses assayed, the results suggest SFE might be used to reduce L. monocytogenes in cheeses without negatively impacting product quality.

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Supercritical Fluids and the Food Industry

Cited by 152 publications

References 95 publications

Fatty acid composition of oil obtained from soybeans by extraction with supercritical carbon dioxide

Fatty acid composition of oil obtained from soybeans by extraction with supercritical carbon dioxide

Flavor partition and fat reduction in cheese by supercritical fluid extraction: processing variables

Effect of Reduced Sodium Cheese on the Growth of Pathogenic Bacteria and Inactivation of Listeria Innocua Using Supercritical Fluid Extraction With Co2

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