Application of supercritical CO2 in lipid extraction A review
Journal of Food Engineering 95 (2009) 240–253
Contents lists available at ScienceDirect
Journal of Food Engineering journal homepage: www.elsevier.com/locate/jfoodeng
Review
Application of supercritical CO2 in lipid extraction – A review
F. Sahena a, I.S.M. Zaidul a,*, S. Jinap a, A.A. Karim b, K.A. Abbas a, N.A.N. Norulaini c, A.K.M. Omar b a b c Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor D.E., Malaysia
School of Industrial Technology, University Sains Malaysia, 11800 Pulau Pinang, Malaysia
School of Distant Education, University Sains Malaysia, 11800 Pulau Pinang, Malaysia
a r t i c l e
i n f o
Article history:
Received 16 September 2008
Received in revised form 16 June 2009
Accepted 17 June 2009
Available online 23 June 2009
Keywords:
Supercritical CO2
Lipid
Fatty acid
Extraction method
Food application
a b s t r a c t
Supercritical fluid extraction (SFE) offers an alternative method to conventional extraction of fatty acids.
SFE was developed for analytical application in the mid-1980s in response to the desire to reduce the use of organic solvents in the laboratory environment, and it is now becoming a standard method for the extraction, fractionation, refinement and deodorization of lipids or essential oils containing sample matrices at the industrial scale. This paper reviews applications of supercritical fluid technology in fatty acid/lipid extraction using carbon dioxide. Carbon dioxide is an ideal supercritical fluid because of its environmentally benign, non-toxic, non-flammable, non-polluting, recoverable characteristics and its ability to solubilise lipophilic substances. A summary of commercial applications and examples of recent developments of SFE in the food processing industry are also reviewed.
Ó 2009 Elsevier Ltd. All rights reserved.
Contents
1.
2.
3.
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Contents lists available at ScienceDirect
Journal of Food Engineering journal homepage: www.elsevier.com/locate/jfoodeng
Review
Application of supercritical CO2 in lipid extraction – A review
F. Sahena a, I.S.M. Zaidul a,*, S. Jinap a, A.A. Karim b, K.A. Abbas a, N.A.N. Norulaini c, A.K.M. Omar b a b c Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor D.E., Malaysia
School of Industrial Technology, University Sains Malaysia, 11800 Pulau Pinang, Malaysia
School of Distant Education, University Sains Malaysia, 11800 Pulau Pinang, Malaysia
a r t i c l e
i n f o
Article history:
Received 16 September 2008
Received in revised form 16 June 2009
Accepted 17 June 2009
Available online 23 June 2009
Keywords:
Supercritical CO2
Lipid
Fatty acid
Extraction method
Food application
a b s t r a c t
Supercritical fluid extraction (SFE) offers an alternative method to conventional extraction of fatty acids.
SFE was developed for analytical application in the mid-1980s in response to the desire to reduce the use of organic solvents in the laboratory environment, and it is now becoming a standard method for the extraction, fractionation, refinement and deodorization of lipids or essential oils containing sample matrices at the industrial scale. This paper reviews applications of supercritical fluid technology in fatty acid/lipid extraction using carbon dioxide. Carbon dioxide is an ideal supercritical fluid because of its environmentally benign, non-toxic, non-flammable, non-polluting, recoverable characteristics and its ability to solubilise lipophilic substances. A summary of commercial applications and examples of recent developments of SFE in the food processing industry are also reviewed.
Ó 2009 Elsevier Ltd. All rights reserved.
Contents
1.
2.
3.
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .