Pressurised hot water extraction with on-line particle formation by supercritical fluid technology
(2012) In Food Chemistry 134(4). p.1724-1731- Abstract
- 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... (More)
- 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. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/3001297
- author
- Andersson, J. M. ; Lindahl, Sofia LU ; Turner, Charlotta LU and Rodriguez Meizoso, Irene LU
- organization
- publishing date
- 2012
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Water extraction, Plants, Particle formation, Powder technology, Supercritical, Hyphenation, Antioxidants, Drying, Flavonoids
- in
- Food Chemistry
- volume
- 134
- issue
- 4
- pages
- 1724 - 1731
- publisher
- Elsevier
- external identifiers
-
- wos:000305859800003
- scopus:84861571482
- pmid:23442613
- ISSN
- 1873-7072
- DOI
- 10.1016/j.foodchem.2012.03.123
- language
- English
- LU publication?
- yes
- additional info
- The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Organic chemistry (S/LTH) (011001240)
- id
- 5aec6d62-0d59-4b0a-a036-52244f42aa43 (old id 3001297)
- date added to LUP
- 2016-04-01 14:40:39
- date last changed
- 2024-01-10 07:07:31
@article{5aec6d62-0d59-4b0a-a036-52244f42aa43, abstract = {{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.}}, author = {{Andersson, J. M. and Lindahl, Sofia and Turner, Charlotta and Rodriguez Meizoso, Irene}}, issn = {{1873-7072}}, keywords = {{Water extraction; Plants; Particle formation; Powder technology; Supercritical; Hyphenation; Antioxidants; Drying; Flavonoids}}, language = {{eng}}, number = {{4}}, pages = {{1724--1731}}, publisher = {{Elsevier}}, series = {{Food Chemistry}}, title = {{Pressurised hot water extraction with on-line particle formation by supercritical fluid technology}}, url = {{http://dx.doi.org/10.1016/j.foodchem.2012.03.123}}, doi = {{10.1016/j.foodchem.2012.03.123}}, volume = {{134}}, year = {{2012}}, }