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Supercritical fluid extraction as a potential mitigation strategy for the reduction of acrylamide level in coffee
► Two steps were performed: pre-roasting and supercritical extraction. ► Temperature affected the extraction process more than pressure. ► Addition of ethanol changed the solvent polarity and increased the extraction yield. ► The highest extraction yield of 79% was found at 100°C, 200 bar and 9.5% e...
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| Published in: | Journal of food engineering 2013-04, Vol.115 (3), p.292-297 |
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| Main Authors: | , , |
| Format: | Article |
| Language: | English |
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| cites | cdi_FETCH-LOGICAL-c378t-7d91cce845bd22a196997780f554431606b0d6e142df4be849d18a89e1f5f8623 |
| container_end_page | 297 |
| container_issue | 3 |
| container_start_page | 292 |
| container_title | Journal of food engineering |
| container_volume | 115 |
| creator | Banchero, Mauro Pellegrino, Gloria Manna, Luigi |
| description | ► Two steps were performed: pre-roasting and supercritical extraction. ► Temperature affected the extraction process more than pressure. ► Addition of ethanol changed the solvent polarity and increased the extraction yield. ► The highest extraction yield of 79% was found at 100°C, 200 bar and 9.5% ethanol. ► The supercritical treatment did not affect the caffeine content of coffee.
The removal of acrylamide from coffee through supercritical CO2 extraction has been investigated for the first time. Two steps were performed: a pre-roasting treatment and a supercritical extraction process. The main aim of this first work was to investigate the feasibility of the process more than the impact of the treatment on the organoleptic properties of coffee. The efficiency of acrylamide removal was checked by measuring its content in the coffee beans before and after the supercritical treatment. The role of temperature, pressure, extraction time and the addition of a modifier (ethanol) was examined.
The supercritical treatment did not affect the caffeine content of coffee and a maximum extraction efficiency of 79% was found for acrylamide. While a pressure variation did not significantly affect the results, temperature affected the extraction process at the highest extent. The addition of ethanol resulted in a significant increase in the extraction performance due to the change in polarity of the supercritical solvent mixture. The best working conditions in the experimental range here investigated were 100°C, 200bar and 9.5% w/w ethanol. |
| doi_str_mv | 10.1016/j.jfoodeng.2012.10.045 |
| format | article |
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The removal of acrylamide from coffee through supercritical CO2 extraction has been investigated for the first time. Two steps were performed: a pre-roasting treatment and a supercritical extraction process. The main aim of this first work was to investigate the feasibility of the process more than the impact of the treatment on the organoleptic properties of coffee. The efficiency of acrylamide removal was checked by measuring its content in the coffee beans before and after the supercritical treatment. The role of temperature, pressure, extraction time and the addition of a modifier (ethanol) was examined.
The supercritical treatment did not affect the caffeine content of coffee and a maximum extraction efficiency of 79% was found for acrylamide. While a pressure variation did not significantly affect the results, temperature affected the extraction process at the highest extent. The addition of ethanol resulted in a significant increase in the extraction performance due to the change in polarity of the supercritical solvent mixture. The best working conditions in the experimental range here investigated were 100°C, 200bar and 9.5% w/w ethanol.</description><identifier>ISSN: 0260-8774</identifier><identifier>EISSN: 1873-5770</identifier><identifier>DOI: 10.1016/j.jfoodeng.2012.10.045</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>Acrylamide ; Carbon dioxide ; Coffee ; Cosolvent ; Ethanol ; Ethyl alcohol ; Extraction ; Foods ; Mitigation ; Roasting ; Strategy ; Supercritical fluid extraction</subject><ispartof>Journal of food engineering, 2013-04, Vol.115 (3), p.292-297</ispartof><rights>2012 Elsevier Ltd</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c378t-7d91cce845bd22a196997780f554431606b0d6e142df4be849d18a89e1f5f8623</citedby><cites>FETCH-LOGICAL-c378t-7d91cce845bd22a196997780f554431606b0d6e142df4be849d18a89e1f5f8623</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids></links><search><creatorcontrib>Banchero, Mauro</creatorcontrib><creatorcontrib>Pellegrino, Gloria</creatorcontrib><creatorcontrib>Manna, Luigi</creatorcontrib><title>Supercritical fluid extraction as a potential mitigation strategy for the reduction of acrylamide level in coffee</title><title>Journal of food engineering</title><description>► Two steps were performed: pre-roasting and supercritical extraction. ► Temperature affected the extraction process more than pressure. ► Addition of ethanol changed the solvent polarity and increased the extraction yield. ► The highest extraction yield of 79% was found at 100°C, 200 bar and 9.5% ethanol. ► The supercritical treatment did not affect the caffeine content of coffee.
The removal of acrylamide from coffee through supercritical CO2 extraction has been investigated for the first time. Two steps were performed: a pre-roasting treatment and a supercritical extraction process. The main aim of this first work was to investigate the feasibility of the process more than the impact of the treatment on the organoleptic properties of coffee. The efficiency of acrylamide removal was checked by measuring its content in the coffee beans before and after the supercritical treatment. The role of temperature, pressure, extraction time and the addition of a modifier (ethanol) was examined.
The supercritical treatment did not affect the caffeine content of coffee and a maximum extraction efficiency of 79% was found for acrylamide. While a pressure variation did not significantly affect the results, temperature affected the extraction process at the highest extent. The addition of ethanol resulted in a significant increase in the extraction performance due to the change in polarity of the supercritical solvent mixture. The best working conditions in the experimental range here investigated were 100°C, 200bar and 9.5% w/w ethanol.</description><subject>Acrylamide</subject><subject>Carbon dioxide</subject><subject>Coffee</subject><subject>Cosolvent</subject><subject>Ethanol</subject><subject>Ethyl alcohol</subject><subject>Extraction</subject><subject>Foods</subject><subject>Mitigation</subject><subject>Roasting</subject><subject>Strategy</subject><subject>Supercritical fluid extraction</subject><issn>0260-8774</issn><issn>1873-5770</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><recordid>eNqFkU9LAzEQxYMoWKtfQXL0sjXJbjbZmyL-A8GDeg5pMqkp202bZMV-e1Or5zKHgXm_NzDzELqkZEYJba-Xs6ULwcKwmDFCWRnOSMOP0IRKUVdcCHKMJoS1pJJCNKfoLKUlIYQTxiZo8zauIZrosze6x64fvcXwnaM22YcB64Q1XocMQ_ZFXxVuoX-VVJgMiy12IeL8CTiCHfem4LA2cdvrlbeAe_iCHvsBm-AcwDk6cbpPcPHXp-jj4f797ql6eX18vrt9qUwtZK6E7agxIBs-t4xp2rVdJ4QkjvOmqWlL2jmxLdCGWdfMC9dZKrXsgDruZMvqKbra713HsBkhZbXyyUDf6wHCmBQtj6lLUXoY5bRuOOskL2i7R00MKUVwah39SsetokTt4lBL9R-H2sWxm5c4ivFmb4Ry85eHqJLxMBiwPoLJygZ_aMUPgC2YGg</recordid><startdate>20130401</startdate><enddate>20130401</enddate><creator>Banchero, Mauro</creator><creator>Pellegrino, Gloria</creator><creator>Manna, Luigi</creator><general>Elsevier Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>20130401</creationdate><title>Supercritical fluid extraction as a potential mitigation strategy for the reduction of acrylamide level in coffee</title><author>Banchero, Mauro ; Pellegrino, Gloria ; Manna, Luigi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c378t-7d91cce845bd22a196997780f554431606b0d6e142df4be849d18a89e1f5f8623</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Acrylamide</topic><topic>Carbon dioxide</topic><topic>Coffee</topic><topic>Cosolvent</topic><topic>Ethanol</topic><topic>Ethyl alcohol</topic><topic>Extraction</topic><topic>Foods</topic><topic>Mitigation</topic><topic>Roasting</topic><topic>Strategy</topic><topic>Supercritical fluid extraction</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Banchero, Mauro</creatorcontrib><creatorcontrib>Pellegrino, Gloria</creatorcontrib><creatorcontrib>Manna, Luigi</creatorcontrib><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Journal of food engineering</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Banchero, Mauro</au><au>Pellegrino, Gloria</au><au>Manna, Luigi</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Supercritical fluid extraction as a potential mitigation strategy for the reduction of acrylamide level in coffee</atitle><jtitle>Journal of food engineering</jtitle><date>2013-04-01</date><risdate>2013</risdate><volume>115</volume><issue>3</issue><spage>292</spage><epage>297</epage><pages>292-297</pages><issn>0260-8774</issn><eissn>1873-5770</eissn><abstract>► Two steps were performed: pre-roasting and supercritical extraction. ► Temperature affected the extraction process more than pressure. ► Addition of ethanol changed the solvent polarity and increased the extraction yield. ► The highest extraction yield of 79% was found at 100°C, 200 bar and 9.5% ethanol. ► The supercritical treatment did not affect the caffeine content of coffee.
The removal of acrylamide from coffee through supercritical CO2 extraction has been investigated for the first time. Two steps were performed: a pre-roasting treatment and a supercritical extraction process. The main aim of this first work was to investigate the feasibility of the process more than the impact of the treatment on the organoleptic properties of coffee. The efficiency of acrylamide removal was checked by measuring its content in the coffee beans before and after the supercritical treatment. The role of temperature, pressure, extraction time and the addition of a modifier (ethanol) was examined.
The supercritical treatment did not affect the caffeine content of coffee and a maximum extraction efficiency of 79% was found for acrylamide. While a pressure variation did not significantly affect the results, temperature affected the extraction process at the highest extent. The addition of ethanol resulted in a significant increase in the extraction performance due to the change in polarity of the supercritical solvent mixture. The best working conditions in the experimental range here investigated were 100°C, 200bar and 9.5% w/w ethanol.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.jfoodeng.2012.10.045</doi><tpages>6</tpages></addata></record> |
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| identifier | ISSN: 0260-8774 |
| ispartof | Journal of food engineering, 2013-04, Vol.115 (3), p.292-297 |
| issn | 0260-8774 1873-5770 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1770303011 |
| source | Elsevier |
| subjects | Acrylamide Carbon dioxide Coffee Cosolvent Ethanol Ethyl alcohol Extraction Foods Mitigation Roasting Strategy Supercritical fluid extraction |
| title | Supercritical fluid extraction as a potential mitigation strategy for the reduction of acrylamide level in coffee |
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