超临界流体萃取技术在牛奶及乳制品工业中的应用综述

Shyamlata Singh, M. Pavan, N. SaiPrasanna, R. Kant
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引用次数: 4

摘要

在目前不断增长的人口和环境问题的情况下,消费者对更健康、加工程度最低和保质期稳定的食品有着巨大的偏好,这反过来又为开发新的功能性乳制品铺平了道路。许多和更广泛的可能的方法,更好的营养强调和增强乳制品的功能正在出现。超临界流体萃取(SCFE)是目前流行的一种对不同食品进行改性以生产新食品的工艺。这种SCFE在食品加工业中作为绿色技术的替代方案而获得突出地位。它是一种液相萃取处理方法,在气液之间操作,并诱导溶质在碱性食品原料中的增溶。在这种方法中,超临界流体(最常见的是二氧化碳)被用作溶剂,从基础食品材料中分离出一种选择性成分。在改变压力和温度这两个因素时,不同食物的SCFE会有所不同。在牛奶和乳制品加工中使用SCFE获得的产品具有较长的保质期和可接受的感官特性,并且质量属性的损失最小。本文简要介绍了SCFE技术的应用前景及其微生物灭活、乳脂分析、乳脂分离和脂溶性、胆固醇、维生素、风味剂、脂肪的提取以及SCFE技术在乳制品及其副产品,特别是黄油、奶酪、乳清奶油和酪乳中的应用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Applications of Super Critical Fluid Extraction in Milk and Dairy Industry: A Review
In the present scenario of growing population and environmental concerns, consumers are having huge preferences towards healthier, minimally processed and long shelf stable foods which in turn paved the way to develop new functional dairy products. Numerous and wider range of possible methods with better nutritional emphasis and enhanced functionality of dairy foods were emerging. Super Critical Fluid Extraction (SCFE) is one amongst the processes which is currently becoming popular in modifying different food products to produce new ones. This SCFE gained prominence as an alternative to green technology in the food processing industry. It is a fluid phase extraction processing method which operates in between a gas and liquid and induces solubilization of solutes in a base food material. In this method, supercritical fluids most commonly CO₂ is used as a solvent to separate one selective component from the base food material. SCFE can be varied for different foods upon altering the two factors, i.e., pressure and temperature or both. The products obtained in milk and dairy processing with use of SCFE had a higher shelf life and acceptable sensorial properties with minimal loss of quality attributes. In this review, some studies related to the potential of SCFE and its microbial inactivation, milk fat analysis, milk fat fractionation and fat solubility, extraction of cholesterol, vitamins, flavours, fat and applications of SCFE technology in dairy products and by-products more specifically in butter, cheese, whey cream and buttermilk were discussed briefly.
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