Camila G. Pereira

Supercritical Fluid Extraction Using CO2: Main Applications and Future Perspectives

The main objective of this review is to approach and highlight the main applications of Supercritical Fluid Extraction (SFE) through the search in scientific papers and patents. The principles of the technique and the identification of the main works developed in different areas, such as food science, pharmaceuticals, chemical residues, biofuel, and polymers are presented. Additionally, it presents the new and innovative combined methods where SFE has been used, as well as the perspectives of this technology and the profile of countries that own the rights for the use of SFE through patent registration. In this review a compilation of the data extracted from 196 different scientific article and 594 patent documents, from a universe of 2.314 documents was done, showing the improvement of the technique in the last years.

Effect of Different Extraction Processes on the Recovery of Extracts from Achyrocline satureioides D.C.: An Evaluation of Antioxidant Activity

Abstract In the present work, the global yield, composition, and antioxidant activities of the extracts from Achyrocline satureioides obtained by different separation techniques were evaluated. Centrifugation, hydrodistillation, low pressure solvent extraction (LPSE), Soxhlet, supercritical fluid extraction, and ultrasound processes were used. The total phenolic compounds and quercetin present in the extracts were quantified. The antioxidant activity of the extracts was evaluated by the coupled reaction of β‐carotene/linolenic acid. Higher global yields were obtained by LPSE and Soxhlet. The analysis indicated the presence of flavonoids in all extracts. The antioxidant activities of the extracts were larger than that of the reference substance, β‐carotene.

CHAPTER 12:Economic Evaluation of Natural Product Extraction Processes

Scientific knowledge about the use of natural products with functional properties, consumer demand for high‐quality products, as well as legislative actions to reduce the use of synthetic food additives have led to an increase in the use of products from natural sources. This chapter aims to provide context information about the potential commercial uses of extracts from natural sources obtained by various extraction techniques, illustrating their importance in industry and identifying the scope of the techniques and aspects discussed in the following chapters. The main commercial applications of extracts from natural sources discussed here comprise their use as colorants, functional food, nutraceuticals, flavors and fragrances, preserving agents, and edible/non‐edible oils and fats applied to cosmetic, pharmaceutical and food industries. However, due to their nature, natural products are complex and therefore several aspects must be considered for each application, including importance, chemical characteristics of main compounds present and possible mechanisms of action.

Ion Exchange Resin Applied to Obtain Clarified Cashew Juice

The condensed tannins present in cashew apple juice provide high astringency, which is undesirable for this product. This study aimed to remove the cashew apple juice tannins by ion exchange for obtaining the clarified cashew apple juice (cajuína). Two strong base resins were used (macroporous and gel type). The effect of the process variables: temperature, resin:juice ratio, and stirring speed were determined. The macroporous resin presented better results with condensed tannins removal up to 80% in optimal conditions (30°C, ratio 1:6, 122 rpm). The cajuína obtained was clear and translucent, with low astringency, acidity, and °Brix according to Brazilian legislation.

Determining and Modelling of Thermal and Rheological Properties of Cashew Apple By-Products

This study aims to determine thermal and rheological properties of blended cashew apple juice (cajuina), nectar, and pulp. The effects of temperature on rheological properties were evaluated and the behavior was adjusted to rheological models. Comparing the thermal properties of cashew products, cajuina showed lower density, and higher values of thermal conductivity, thermal diffusivity and specific heat. Equations providing these properties in function of temperature were obtained, and presented good fits. Cajuina and cashew apple pulp were well characterized by the Ostwald-de-Waelle and Hershel-Bulkley models, respectively, while for cashew apple nectar, two behaviors were observed depending on the temperature used.

Partition of α-lactoalbumin and β-lactoglobulin from goat milk whey utilizing aqueous biphasic systems

ABSTRACT This paper presents a study of α-lactoalbumin and β-lactoglobulin proteins partition from goat milk whey in-nature, utilizing aqueous biphasic systems comprised of polymers (polyethylene glycol, polypropylene glycol, polyvinylpyrrolidone), potassium phosphate, and water. The systems were evaluated at 25°C and pH 7.0. The influence of the polymer type, of the polymer molecular weight, and the polymer mass percentage on the partition coefficient of these proteins was assessed. Among the analyzed polymers, the polyethylene glycol (1500) was more indicated. The results showed that the separation technique by aqueous biphasic systems are applicable indicating high efficiency in the whey proteins separation process.