Supercritical fluid technology for agrifood materials processing

Braga, Mara E M; Gaspar, M. C.; de Sousa, Hermínio C

http://hdl.handle.net/10400.8/9088

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Authors

Braga, Mara E M

Gaspar, M. C.

de Sousa, Hermínio C

Abstract(s)

Supercritical fluid technology has been applied in the food area for processing and preserving food products and/or monitoring the food quality, with known advantages. The main solvent used at supercritical conditions for food applications is carbon dioxide. Some examples are presented, from the traditional decaffeination of coffee up to the micronization of vanilla, passing through innovative processes such as the extrusion of protein-based snacks and drying of beetroot. The gap between research and industries is addressed, mainly due to a lack of data about food chemical changes that may occur during some processes, as well as technical data. However, this is an area in clear expansion and probably, in the future, we will have a menu composed of meals prepared by supercritical methods.

Description

This work was financially supported by Fundação para a Ciência e Tecnologia (FCT), Portugal, through the project Strategic Project UIDB/00102/2020 and Programmatic Project UIDP/00102/2020 of the Chemical Process Engineering and Forest Products Research Centre (CIEPQPF), and UI/05704/2020 of ciTechCare. M. C. Gaspar acknowledges FCT for the financial support through the Scientific Employment Stimulus – Individual and Institutional Calls (CEECIND/00527/2017 and CEECINST/00060/2021). The authors participate in the CYTED network RESALVALOR — Valorización de Residuos de la Industria Agroalimentaria. The authors are also grateful for the work of the designer José Gomes in the preparation of Figures 1 and 2.

Keywords

Supercritical technology Food Agrifood materials

URI

http://hdl.handle.net/10400.8/9088

Citation

Braga, Mara E M; Gaspar, Marisa C; de Sousa, Hermínio C. "Supercritical fluid technology for agrifood materials processing". Current Opinion in Food Science 50 (2023): 100983. http://dx.doi.org/10.1016/j.cofs.2022.100983.