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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Response surface analysis of extract yield and flavour intensity of Brazilian cherry (Eugenia uniflora L.) obtained by supercritical carbon dioxide extraction

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Author(s):
Oliveira, Alessandra L. [1] ; Kamimura, Eliana S. [1] ; Rabi, Jose A. [1]
Total Authors: 3
Affiliation:
[1] Univ Sao Paulo FZEA USP, Fac Anim Sci & Food Engn, Dept Food Engn, BR-13635900 Pirassununga, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; v. 10, n. 2, p. 189-194, APR 2009.
Web of Science Citations: 22
Abstract

This work evaluated the effect of pressure and temperature on yield and characteristic flavour intensity of Brazilian cherry (Eugenia uniflora L) extracts obtained by supercritical CO(2) using response surface analysis, which is a simple and efficient method for first inquiries. A complete central composite 2(2) factorial experimental design was applied using temperature (ranging from 40 to 60 degrees C) and pressure (from 150 to 250 bar) as independent variables. A second order model proved to be predictive (p <= 0.05) for the extract yield as affected by pressure and temperature, with better results being achieved at the central point (200 bar and 50 degrees C). For the flavour intensity, a first order model proved to be predictive (p <= 0.05) showing the influence of temperature. Greater characteristic flavour intensity in extracts was obtained for relatively high temperature (> 50 degrees C), Therefore, as far as Brazilian cherry is concerned, optimum conditions for achieving higher extract yield do not necessarily coincide to those for obtaining richer flavour intensity. Industrial relevance: Supercritical fluid extraction (SFE) is an emerging clean technology through which one may obtain extracts free from organic solvents. Extract yields from natural products for applications in food, pharmaceutical and cosmetic industries have been widely disseminated in the literature. Accordingly, two lines of research have industrial relevance, namely, (i) operational optimization studies for high SFE yields and (ii) investigation on important properties extracts are expected to present (so as to define their prospective industrial application). Specifically, this work studied the optimization of SFE process to obtain extracts from a tropical fruit showing high intensity of its characteristic flavour, aiming at promoting its application in natural aroma enrichment of processed foods. (C) 2008 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 05/02538-1 - Application of finite-volume method and Lattice-Boltzmann models to simulate process and equipment towards the food industry
Grantee:Jose Antonio Rabi
Support Opportunities: Regular Research Grants