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

Andersson, J. M.; Lindahl, Sofia LU ; Turner, Charlotta LU and Rodriguez Meizoso, Irene LU (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)
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author
organization
publishing date
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
ISSN
1873-7072
DOI
10.1016/j.foodchem.2012.03.123
language
English
LU publication?
yes
id
5aec6d62-0d59-4b0a-a036-52244f42aa43 (old id 3001297)
date added to LUP
2012-08-21 12:19:24
date last changed
2017-10-01 04:26:26
@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},
  keyword      = {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},
  volume       = {134},
  year         = {2012},
}