Supercritical carbon dioxide extraction of red pepper ( Capsicum annuum L.) oleoresin

The extraction kinetics of red pepper oleoresin with supercritical carbon dioxide (SC-CO 2) at 40 °C from a pelletized substrate was evaluated as a function of crushed-pellet particle size ( D p=0.273–3.90 mm), superficial solvent velocity ( U s=0.57–1.25 mm/s), and extraction pressure (320–540 bar)...

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Bibliographic Details
Published in:Journal of food engineering 2004-11, Vol.65 (1), p.55-66
Main Authors: Uquiche, Edgar, del Valle, José M., Ortiz, Jaime
Format: Article
Language:English
Subjects:
Biological and medical sciences
Capsicum annuum
carbon dioxide
carotenoids
diffusivity
Effective diffusivity
equations
essential oils
Extraction
Food engineering
Food industries
Fractal analysis
fractal dimensions
Fundamental and applied biological sciences. Psychology
General aspects
hot peppers
mathematical models
Microstructure
Oleoresin
oleoresins
particle size
Pelletization
pellets
plant extracts
pore size
Red pepper
scanning electron microscopy
Supercritical CO 2
supercritical fluid extraction
temperature
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Summary:The extraction kinetics of red pepper oleoresin with supercritical carbon dioxide (SC-CO 2) at 40 °C from a pelletized substrate was evaluated as a function of crushed-pellet particle size ( D p=0.273–3.90 mm), superficial solvent velocity ( U s=0.57–1.25 mm/s), and extraction pressure (320–540 bar). Batch productivity increased with substrate pelletization, which caused a 4-time increase in apparent density. Microscopy was utilized to characterize the microstructure of the pelletized substrate. Fractal analysis of binary images and mercury porosimetry allowed an estimation of pellet porosity and tortuosity, which in turn allowed an independent estimation of effective diffusivity. Solute partition between the solid matrix and SC-CO 2 ( K) was estimated from the initial slope of cumulative plots of oleoresin yield versus specific solvent mass, and did not depend on D p and U s. Yield of oleoresins and carotenoid pigments increased, and K decreased as the extraction pressure increased. A linear driving force approximation was used to model experimental data, and discrepancies between model predictions and experimental data points with large particles were explained.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2003.12.003