Sub- and supercritical fluid technology applied to food waste processing

Author(s)

Vigano, Juliane ^[1] ; da Fonseca Machado, Ana Paula ^[1] ; Martinez, Julian ^[1]

Affiliation

^[1] Univ Estadual Campinas, Coll Food Engn, DEA FEA Unicamp, BR-13083862 Campinas, SP - Brazil

• Document type: Journal article
• Source: JOURNAL OF SUPERCRITICAL FLUIDS; v. 96, n. SI, p. 272-286, JAN 2015.
• Web of Science Citations: 27

Abstract

Food industries produce annually billions of tons of non-edible residues, which can cause pollution, management and economic problems worldwide. Environment damages such as water, soil and air contamination are global concerns, and are the main reason for the development of different strategies to use agricultural and industrial residues as source of new products. To apply the food wastes, environment-friendly processes are recommendable, in which renewable sources are used and the products do not offer environmental risks. Sub- and supercritical fluid technologies can meet such requirements when using green solvents. This review gives an overview of the potential of food residues as raw materials for the production of nutritionally interesting compounds, chemicals and biofuels. Aiming to recover components from food residues, processes in which sub- and supercritical technologies can be used, in single or combined ways, are discussed. Several applications are reported. (C) 2014 Elsevier B.V. All rights reserved. (AU)

• FAPESP's process: 14/00372-8 - Sequential extraction of bioactive compounds from passion fruit (Passiflora edulis f. flavicarpa) industrial byproducts using pressurized fluids
• Grantee: Juliane Viganó
• Support Opportunities: Scholarships in Brazil - Doctorate
• FAPESP's process: 13/02203-6 - Development of equipments for extraction, particle formation and chemical reactions using pressurized fluids
• Grantee: Julian Martínez
• Support Opportunities: Regular Research Grants