scholarly journals Effects of supercritical carbon dioxide on the physicochemical properties of apple juice enriched with Brazilian ginseng roots extract

2019 ◽  
Author(s):  
Matheus Angelo Bargas ◽  
Eric Keven Silva ◽  
M. Angela A. Meireles ◽  
Renata Vardanega
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Food Industry ◽  
Apple Juice ◽  
Soluble Solids ◽  
Thermal Treatments ◽  
Color Analysis ◽  
Brazilian Ginseng ◽  
Solids Content ◽  
Supercritical Carbon

The development of non-thermal treatments associated to the formulation of functional products have been a challenge for the food industry. In this sense, the enrichment of apple juice with aqueous extract of Brazilian ginseng (Pfaffia glomerata) followed by the processing of the beverage using supercritical carbon dioxide (SCD) was proposed. The functional beverage was characterized with respect to pH, soluble solids content (SSC), particle size distribution, zeta potential (ZP) and color analysis.

Inactivation of polyphenol oxidases in cloudy apple juice exposed to supercritical carbon dioxide

2007 ◽  
Vol 100 (4) ◽  
pp. 1678-1685 ◽  
Author(s):  
Fenqi Gui ◽  
Jihong Wu ◽  
Fang Chen ◽  
Xiaojun Liao ◽  
Xiaosong Hu ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Apple Juice ◽  
Polyphenol Oxidases ◽  
Supercritical Carbon

scholarly journals Novel Technologies Based on Supercritical Fluids for the Encapsulation of Food Grade Bioactive Compounds

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1395
Author(s):  
Stefan Klettenhammer ◽  
Giovanna Ferrentino ◽  
Ksenia Morozova ◽  
Matteo Scampicchio
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Bioactive Compounds ◽  
Supercritical Fluids ◽  
Food Industry ◽  
Green Technology ◽  
Fine Tuning ◽  
Healthy Foods ◽  
Novel Technologies ◽  
Supercritical Carbon

In recent years, the demand for nutritive, functional and healthy foods has increased. This trend has induced the food industry to investigate novel technologies able to produce ingredients with enhanced functional and physicochemical properties. Among these technologies, one of the most promising is the encapsulation based on supercritical fluids. Thanks to the inherent absence of organic solvent, the low temperature of the process to reach a supercritical state and the capacity to dissolve lipid soluble bioactives, the encapsulation with supercritical carbon dioxide represents a green technology to produce several functional ingredients, with enhanced stability, high load and tailored protection from environmental factors. Furthermore, from the fine-tuning of the process parameters like temperature, pressure and flow rate, the resulting functional ingredient can be easily designed to tailor the controlled release of the bioactive, or to reach specific levels of taste, odor and color. Accordingly, the aim of the present review is to summarize the state of the art of the techniques based on supercritical carbon dioxide for the encapsulation of bioactive compounds of food interest. Pros and cons of such techniques will be highlighted, giving emphasis to their innovative aspects that could be of interest to the food industry.

scholarly journals Different Pressures, Low Temperature, and Short-Duration Supercritical Carbon Dioxide Treatments: Microbiological, Physicochemical, Microstructural, and Sensorial Attributes of Chill-Stored Chicken Meat

2020 ◽  
Vol 10 (19) ◽  
pp. 6629
Author(s):  
Safiullah Jauhar ◽  
Mohammad Rashedi Ismail-Fitry ◽  
Gun Hean Chong ◽  
Mahmud Ab Rashid Nor-Khaizura ◽  
Wan Zunairah Wan Ibadullah
Keyword(s):  
Carbon Dioxide ◽  
Low Temperature ◽  
Supercritical Carbon Dioxide ◽  
Short Duration ◽  
Sample Surface ◽  
Chicken Meat ◽  
Color Analysis ◽  
Sensorial Attributes ◽  
Short Time ◽  
Supercritical Carbon

This work aimed to determine the microbiological, physicochemical, microstructural, and sensorial attributes of chicken meat treated with different pressures of supercritical carbon dioxide (SC-CO2) at a low temperature for a short duration. The raw chicken meat was subjected to three pressures: 7.4, 11.4 and 15.4 MPa at 31 °C for 10 min and then stored at 4 °C for seven days. The 11.4 and 15.4 MPa treatments on the zeroth day reduced the microbial load compared to the control and 7.4 MPa treatment. Similarly, the higher pressure resulted in a decrease in the total count of yeast and mold. The SC-CO2 had a lesser effect on the lipid peroxidation, pH, cooking loss, and water holding capacity of the treated chicken meats. Color analysis showed an increase in lightness (L*) and a reduction in redness (a*) on the sample surface. Both texture and color results were within acceptable ranges. SC-CO2 treatment with 11.4 or 15.4 MPa at a low temperature for a short time improve microbiological safety while retaining the quality of chicken meat. These findings can be expanded and applied as an alternative for non-thermal processing of chicken meat.

Sign in / Sign up

Export Citation Format

Share Document