scholarly journals Trends in Particle Formation of Bioactive Compounds Using Supercritical Fluids and Nanoemulsions

2012 ◽  
Vol 2 (5) ◽  
pp. 142-152 ◽  
Author(s):  
M. Thereza M. S. Gomes ◽  
Diego T. Santos ◽  
M. Angela A. Meireles
Encyclopedia ◽  
2021 ◽  
Vol 1 (3) ◽  
pp. 632-664
Author(s):  
Shaba Noore ◽  
Navin Kumar Rastogi ◽  
Colm O’Donnell ◽  
Brijesh Tiwari

An extraction technology works on the principle of two consecutive steps that involves mixture of solute with solvent and the movement of soluble compounds from the cell into the solvent and its consequent diffusion and extraction. The conventional extraction techniques are mostly based on the use of mild/high temperatures (50–90 °C) that can cause thermal degradation, are dependent on the mass transfer rate, being reflected on long extraction times, high costs, low extraction efficiency, with consequent low extraction yields. Due to these disadvantages, it is of interest to develop non-thermal extraction methods, such as microwave, ultrasounds, supercritical fluids (mostly using carbon dioxide, SC-CO2), and high hydrostatic pressure-assisted extractions which works on the phenomena of minimum heat exposure with reduced processing time, thereby minimizing the loss of bioactive compounds during extraction. Further, to improve the stability of these extracted compounds, nano-encapsulation is required. Nano-encapsulation is a process which forms a thin layer of protection against environmental degradation and retains the nutritional and functional qualities of bioactive compounds in nano-scale level capsules by employing fats, starches, dextrins, alginates, protein and lipid materials as encapsulation materials.


2016 ◽  
Vol 117 ◽  
pp. 243-251 ◽  
Author(s):  
Adina Iulia Talmaciu ◽  
Matej Ravber ◽  
Irina Volf ◽  
Željko Knez ◽  
Valentin I. Popa

2010 ◽  
Vol 88 (9) ◽  
pp. 1131-1141 ◽  
Author(s):  
Jerzy Bałdyga ◽  
Dominik Kubicki ◽  
Boris Y. Shekunov ◽  
Keith B. Smith

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1395
Author(s):  
Stefan Klettenhammer ◽  
Giovanna Ferrentino ◽  
Ksenia Morozova ◽  
Matteo Scampicchio

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.


1991 ◽  
Vol 22 (5) ◽  
pp. 555-584 ◽  
Author(s):  
Jean W. Tom ◽  
Pablo G. Debenedetti

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