Sub- and supercritical fluid technology applied to food waste processing

Autor(es)

Vigano, Juliane ; da Fonseca Machado, Ana Paula ; Martinez, Julian

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF SUPERCRITICAL FLUIDS; v. 96, p. 15-pg., 2015-01-01.

Resumo

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)

• Processo FAPESP: 13/02203-6 - Construção de unidades de extração, formação de partículas e reações químicas com fluidos pressurizados
• Beneficiário: Julian Martínez
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 14/00372-8 - Extração sequencial de compostos bioativos de subprodutos industriais de maracujá-azedo (Passiflora edulis f. flavicarpa) utilizando fluidos pressurizados
• Beneficiário: Juliane Viganó
• Modalidade de apoio: Bolsas no Brasil - Doutorado