Cleaner lipid processing: Supercritical carbon dioxide (Sc-CO2) and short path distillation.

Q1 Agricultural and Biological Sciences Advances in Food and Nutrition Research Pub Date : 2023-01-01 DOI:10.1016/bs.afnr.2022.12.001
Inga Grigaliūnaitė, Maria-Victoria Ruiz-Méndez
{"title":"Cleaner lipid processing: Supercritical carbon dioxide (Sc-CO<sub>2</sub>) and short path distillation.","authors":"Inga Grigaliūnaitė,&nbsp;Maria-Victoria Ruiz-Méndez","doi":"10.1016/bs.afnr.2022.12.001","DOIUrl":null,"url":null,"abstract":"<p><p>Today, regulations and consumer awareness demand production technologies with minimum impact on the environment and maximum utilization of available resources. In the field of lipids, two well-known technologies for avoiding the use of organic solvents and chemicals stand out: supercritical (Sc) fluids and short path distillation (SPD). To date, both technologies involve high operating costs that have limited their application to selected high value-added products which are high temperature sensitive. However, improvements in process control and materials make further implementation of these techniques possible. In this chapter, an integrative review has been carried out with the aim of compiling the literature on the application of these technologies to lipid extraction, micronization and fractionation of liquid mixtures. Special attention has been paid to the separation of compounds by both technologies: deacidification, partial purification of acylglycerol compounds, isolation of unsaponifiable compounds and separation of toxic and polluting compounds.</p>","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Advances in Food and Nutrition Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/bs.afnr.2022.12.001","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0

Abstract

Today, regulations and consumer awareness demand production technologies with minimum impact on the environment and maximum utilization of available resources. In the field of lipids, two well-known technologies for avoiding the use of organic solvents and chemicals stand out: supercritical (Sc) fluids and short path distillation (SPD). To date, both technologies involve high operating costs that have limited their application to selected high value-added products which are high temperature sensitive. However, improvements in process control and materials make further implementation of these techniques possible. In this chapter, an integrative review has been carried out with the aim of compiling the literature on the application of these technologies to lipid extraction, micronization and fractionation of liquid mixtures. Special attention has been paid to the separation of compounds by both technologies: deacidification, partial purification of acylglycerol compounds, isolation of unsaponifiable compounds and separation of toxic and polluting compounds.

查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
清洁油脂处理:超临界二氧化碳(Sc-CO2)和短程蒸馏。
今天,法规和消费者意识要求生产技术对环境的影响最小,并最大限度地利用现有资源。在脂类领域,两种众所周知的避免使用有机溶剂和化学品的技术脱颖而出:超临界(Sc)流体和短程蒸馏(SPD)。迄今为止,这两种技术都涉及高运行成本,限制了它们在高温敏感的高附加值产品中的应用。然而,工艺控制和材料的改进使这些技术的进一步实施成为可能。本章对这些技术在油脂提取、微粉化和液体混合物分馏等方面的应用进行了综述。特别注意通过两种技术分离化合物:脱酸、部分纯化酰基甘油化合物、分离不皂化化合物和分离有毒和污染化合物。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
Advances in Food and Nutrition Research
Advances in Food and Nutrition Research Agricultural and Biological Sciences-Food Science
CiteScore
8.50
自引率
0.00%
发文量
50
期刊最新文献
Bioinformatics and bioactive peptides from foods: Do they work together? Edible insects in food. Effect of novel and conventional food processing technologies on Bacillus cereus spores. Food off-odor generation, characterization and recent advances in novel mitigation strategies. Impact of thermal processing on dietary flavonoids.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1