Application of Response Surface Methodology to Supercritical CO2 Extraction: Case Study on Coextraction of Carotenoids and Oil from Rosehip Shells and Seeds

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Edgar Uquiche, Julián Arias, José Manuel del Valle
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Abstract

Response surface methodology (RSM) is an experimental strategy widely used as a research tool in investigation. We reviewed 89 papers that used RSM to study the extraction of oils or minor lipids, using supercritical (SC) CO2, and observed that most of these studies have not contributed to an understanding of the extraction phenomenon, by neglecting prior knowledge on mass transfer or equilibrium relationships. We used the extraction of carotenoids from rosehip shells and oil from the seeds, as a case study to illustrate an improved strategy to apply RSM to oil-aided SC-CO2 extraction of high-molecular-weight nonpolar solutes, such as carotenoids. We selected the temperature and density to characterize the effect of solvent conditions, the specific CO2 consumption to characterize the interaction of solvent time and solvent power, and the percentage of seeds in the composite substrate to characterize the cosolvent effect of the oil. A rotatable central composite design was applied sequentially in three blocks, where the third block allowed incorporating quadratic coefficients to adequately describe the non-linear behavior of the responses.

Abstract Image

响应面法在超临界CO2萃取中的应用——以玫瑰果壳和种子中类胡萝卜素和油的共萃取为例
响应面法是一种广泛应用于调查研究的实验策略。我们回顾了89篇使用RSM研究超临界(SC) CO2萃取油或小脂质的论文,发现这些研究大多忽略了传质或平衡关系方面的先验知识,对萃取现象的理解没有贡献。我们以从玫瑰果壳中提取类胡萝卜素和从种子中提取油为例,说明了将RSM应用于油辅助SC-CO2萃取高分子量非极性溶质(如类胡萝卜素)的改进策略。我们选择温度和密度来表征溶剂条件的影响,选择二氧化碳比消耗量来表征溶剂时间和溶剂功率的相互作用,选择复合基质中种子的百分比来表征油的共溶剂效应。在三个区块中依次应用了可旋转的中心复合设计,其中第三个区块允许结合二次系数来充分描述响应的非线性行为。
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来源期刊
Food Engineering Reviews
Food Engineering Reviews FOOD SCIENCE & TECHNOLOGY-
CiteScore
14.20
自引率
1.50%
发文量
27
审稿时长
>12 weeks
期刊介绍: Food Engineering Reviews publishes articles encompassing all engineering aspects of today’s scientific food research. The journal focuses on both classic and modern food engineering topics, exploring essential factors such as the health, nutritional, and environmental aspects of food processing. Trends that will drive the discipline over time, from the lab to industrial implementation, are identified and discussed. The scope of topics addressed is broad, including transport phenomena in food processing; food process engineering; physical properties of foods; food nano-science and nano-engineering; food equipment design; food plant design; modeling food processes; microbial inactivation kinetics; preservation technologies; engineering aspects of food packaging; shelf-life, storage and distribution of foods; instrumentation, control and automation in food processing; food engineering, health and nutrition; energy and economic considerations in food engineering; sustainability; and food engineering education.
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