Application of Response Surface Methodology to Supercritical CO2 Extraction: Case Study on Coextraction of Carotenoids and Oil from Rosehip Shells and Seeds
Edgar Uquiche, Julián Arias, José Manuel del Valle
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引用次数: 0
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.
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.