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Pressurised hot water extraction with on-line particle formation by supercritical fluid technology

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Author

Summary, in English

In this work, an on-line process for pressurised hot water extraction (PHWE) of antioxidants from plants as well as drying of the extract in one step by particle formation based on the use of supercritical carbon dioxide (SC-CO2) has been developed. This process has been called WEPO (R), water extraction and particle formation on-line. With this process, dried extracts from onion with the same composition of quercetin derivatives as non-dried extracts have been obtained as a fine powder with spherical particles from 250 nm to 4 mu m in diameter. The major compounds present in the extract were quercetin-3,4'-diglucoside, quercetin-4'-glucoside and quercetin. An auxiliary inert gas (hot N-2) was used to enhance the drying process. Parameters such as temperature (120 degrees C), SC-CO2 and N-2 pressures (80 and 12.5 bar, respectively) and flow rate of SC-CO2 (10 ml/min), have been settled by trial-and-error in order to achieve a fine and constant spray formation. Water content, size and morphology, antioxidant capacity and quercetin content of the particles were studied to evaluate the efficiency of the WEPO process. Results were compared with the ones from extracts obtained by continuous flow PHWE followed by freeze-drying. Results showed that both processes gave similar results in terms of antioxidant capacity, concentration of quercetin derivatives and water content, while only WEPO was able to produce defined spherical particles smaller than 4 mu m. (C) 2012 Elsevier Ltd. All rights reserved.

Publishing year

2012

Language

English

Pages

1724-1731

Publication/Series

Food Chemistry

Volume

134

Issue

4

Document type

Journal article

Publisher

Elsevier

Topic

  • Food Science

Keywords

  • Water extraction
  • Plants
  • Particle formation
  • Powder technology
  • Supercritical
  • Hyphenation
  • Antioxidants
  • Drying
  • Flavonoids

Status

Published

ISBN/ISSN/Other

  • ISSN: 1873-7072