Quality of Tuna Fish Oils Extracted from Processing the By-Products of Three Species of Neritic Tuna Using Supercritical Carbon Dioxide

2014 ◽  
Vol 39 (4) ◽  
pp. 432-441 ◽  
Author(s):  
Sahena Ferdosh ◽  
Zaidul Islam Sarker ◽  
Nik Norulaini ◽  
Alexandra Oliveira ◽  
Kamaruzzaman Yunus ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Fish Oils ◽  
Tuna Fish ◽  
By Products ◽  
Supercritical Carbon

scholarly journals Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5598
Author(s):  
Ana Carolina Mosca ◽  
Leonardo Menghi ◽  
Eugenio Aprea ◽  
Maria Mazzucotelli ◽  
Jose Benedito ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Supercritical Co2 ◽  
Sensory Quality ◽  
Pomegranate Juice ◽  
Process Conditions ◽  
Volatile Profile ◽  
Projective Mapping ◽  
Supercritical Carbon

Due to the interest in identifying cost-effective techniques that can guarantee the microbiological, nutritional, and sensorial aspects of food products, this study investigates the effect of CO2 preservation treatment on the sensory quality of pomegranate juice at t0 and after a conservation period of four weeks at 4 °C (t28). The same initial batch of freshly squeezed non-treated (NT) juice was subjected to non-thermal preservation treatments with supercritical carbon dioxide (CO2), and with a combination of supercritical carbon dioxide and ultrasound (CO2-US). As control samples, two other juices were produced from the same NT batch: A juice stabilized with high pressure treatment (HPP) and a juice pasteurized at high temperature (HT), which represent an already established non-thermal preservation technique and the conventional thermal treatment. Projective mapping and check-all-that-apply methodologies were performed to determine the sensory qualitative differences between the juices. The volatile profile of the juices was characterized by gas chromatography-mass spectrometry. The results showed that juices treated with supercritical CO2 could be differentiated from NT, mainly by the perceived odor and volatile compound concentration, with a depletion of alcohols, esters, ketones, and terpenes and an increase in aldehydes. For example, in relation to the NT juice, limonene decreased by 95% and 90%, 1-hexanol decreased by 9% and 17%, and camphene decreased by 94% and 85% in the CO2 and CO2-US treated juices, respectively. Regarding perceived flavor, the CO2-treated juice was not clearly differentiated from NT. Changes in the volatile profile induced by storage at 4 °C led to perceivable differences in the odor quality of all juices, especially the juice treated with CO2-US, which underwent a significant depletion of all major volatile compounds during storage. The results suggest that the supercritical CO2 process conditions need to be optimized to minimize impacts on sensory quality and the volatile profile.

scholarly journals Selective extraction of phospholipids from food by-products by supercritical carbon dioxide and ethanol and formulating ability of extracts

2020 ◽  
Vol 238 ◽  
pp. 116394
Author(s):  
Raphaelle Savoire ◽  
Pascale Subra-Paternault ◽  
Tiphaine Bardeau ◽  
Estelle Morvan ◽  
Axelle Grélard ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Selective Extraction ◽  
By Products ◽  
Supercritical Carbon

Determination of Supercritical Carbon Dioxide Extraction Parameters for Quercus infectoria Galls and the Effects on Extraction Yield and Antioxidant Activity

2014 ◽  
Vol 67 (2) ◽  
Author(s):  
Liza Md Salleh ◽  
Hasmida Mohd Nasir ◽  
Harisun Yaakob ◽  
Mohd Azizi Che Yunus
Keyword(s):  
Carbon Dioxide ◽  
Antioxidant Activity ◽  
Supercritical Carbon Dioxide ◽  
Medicinal Plant ◽  
Flow Rate ◽  
Total Phenolic ◽  
Extraction Parameters ◽  
Quercus Infectoria ◽  
Supercritical Carbon

Currently, finding alternative ways of extracting medicinal plant gain more interest from the researchers.  Quercus infectoria, a medicinal plant, is rich with bioactive compound being extracted using supercritical carbon dioxide (SC-CO2) extraction which helps to maintain the quality of the product as well as green environment. CO2 is widely used as solvent due to moderate critical conditions, nontoxic and easily removed from the products. This work was performed to determine the optimum extraction parameters of SC-CO2 extraction and their effects on the total phenolic content and antioxidant activity of Q.infectoria extract. Hence, two different parameters have been investigated which were extraction time and CO2 flow rate (2, 3, 4 ml/min) while pressure (P) and temperature (T) were fixed at highest density (P = 30 MPa, T = 40oC). The results obtained from this study show that the solvent flow rate of 2 ml/min gives the highest percentage of yield (0.3652%) and the complete extraction of the sample was achieved at 80 minutes. Better quality of the extract was shown at 2 ml/min as resulted in high amount of phenolic compound in the extract presented as gallic acid equivalent (GAE) (2.04×102 mg GAE/g sample). The extracts were screened for possible antioxidant activity by 2,2-diphenyl-1-picryl hydrazyl (DPPH) free radical scavenging assays. In this study, the best result obtained for antioxidant activity was at flow rate of 3 ml/min with inhibition percentage of 96.97%.

Cycling of waste fusel alcohols from sugar cane industries using supercritical carbon dioxide

RSC Advances ◽  
2015 ◽  
Vol 5 (99) ◽  
pp. 81515-81522 ◽  
Author(s):  
F. S. Pereira ◽  
L. J. Pereira ◽  
D. F. A. Crédito ◽  
L. H. V. Girão ◽  
A. H. S. Idehara ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Sugar Cane ◽  
Alkylating Agent ◽  
Fusel Alcohols ◽  
Organic Carbonates ◽  
Clean Synthesis ◽  
By Products ◽  
Supercritical Carbon

The present work describes the clean synthesis of non-phosgene organic carbonates (NPOCs) with two important by-products from sugar and alcohol industries, namely, fusel alcohols and carbon dioxide, in the presence of DBU, DBN or TBD and an alkylating agent.

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