Tihomir Moslavac

Cold Pressing and Supercritical CO2 Extraction of Hemp (Cannabis sativa) Seed Oil

In a past few decades the variety of hemp Cannabis sativa L. was unfairly neglected because of the similarity with the kind of hemp that is illegal and is used as a narcotic. The objective of this study was to evaluate the oil extraction process from Cannabis sativa seeds by cold pressing followed by extraction with supercritical CO2. In pressing experiments, the response surface methodology was conducted in order to study the effects of temperature, frequency and nozzle size on oil recovery and quality parameters. The optimal condition to obtain the highest oil recovery and the best oil quality within the experimental range of the variables studied was at temperature of 60 °C, frequency of 20 Hz and using nozzle of ID 6 mm. The residual oil in the press cake was totally extracted by supercritical CO2 in newly designed and built supercritical fluid extraction system. The oregano essential oil was the most effective in protecting the oil from oxidative deterioration.

Influence of Sugars, Modified Starches and Hydrocolloids Addition on Colour and Thermal Properties of Raspberry Cream Fillings

Abstract This paper deals with the influence of the addition of sugars (sucrose, fructose and trehalose), modified starches (tapioca or waxy maize starch) and hydrocolloids (karaya or guar gum) on colour and thermal properties of raspberry cream fillings. In addition, the influence of the above-mentioned additives on the colour and thermal properties of raspberry cream fillings stored at room temperature over a period of 8 and 16 months was investigated. Results showed that the highest anthocyanin content and total phenolic content were detected in raspberry cream filling prepared with sucrose and trehalose in combination with guar gum. During storage, after 8 and 16 months at room temperature, anthocyanin content and total phenolic content decreased. Results also showed that the kind of sugar and added modified starches or hydrocolloids influenced the thermal properties of cream fillings. During storage, a decrease was observed in both freezing temperature as well as enthalpy of cream fillings.