Extracció amb CO2 supercrític. I. Una alternativa als dissolvents per a l'obtenció d'extractes naturals dels aliments

Authors

  • Mercè Raventós Santamaria
  • D. Asensio
  • Juan José Calabuig Aracil

Abstract

The extraction technique in the food industry by using supercritical fluids, and with CO2 as solvent, is widely established, especially in caffeine removing from coffee and tea, in the extraction of hops, flavours and fragrances from spices and aromatic herbs, as well as in the separation of cholesterol from butter, meat and egg-yolk. The ESC is an environmental friendly technique and is able to substitute progressively a lot of extraction processes based on organic solvents, which are usually potentially toxic, flammable and expensive.Due to their advantages, ESC shows an encouraging future in the processes of extraction and separation of the active substances in natural products. The present article is an abstracts from the complete job that has been published as a review in FSTI (October 2002) and corresponds to chapter 5 of the book on emergent technologies (January 2003).

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Published

2006-01-27

How to Cite

Raventós Santamaria, M., Asensio, D., & Calabuig Aracil, J. J. (2006). Extracció amb CO2 supercrític. I. Una alternativa als dissolvents per a l’obtenció d’extractes naturals dels aliments. TECA: Tecnologia I Ciència Dels Aliments, 39–43. Retrieved from https://revistes.iec.cat/index.php/TECA/article/view/3667.001

Issue

Núm. 8 : novembre 2005

Section

Technology

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