Knowledge Agora

Title	Supercritical CO₂ as a green solvent for the circular economy: Extraction of fatty acids from fruit pomace
ID_Doc	4240
Authors	Campalani, C; Amadio, E; Zanini, S; Dall'Acqua, S; Panozzo, M; Ferrari, S; De Nadai, G; Francescato, S; Selva, M; Perosa, A
Title	Supercritical CO₂ as a green solvent for the circular economy: Extraction of fatty acids from fruit pomace
Year	2020
Published
Abstract	One of the empowering actions for the circular economy is deriving value from waste. In this context, recycling waste agro-food streams to make more sustainable chemical products through greener technologies promises to move away from the linear development model based on continuous growth and increasing resource throughput. We describe here the use of supercritical fluid extraction with carbon dioxide to extract fatty acids from waste pomace deriving from the preserves industry along with a comparison using hexane as solvent. The fatty acids extracted from the seeds and peels of raspberry, blueberry, wild strawberry, pomegranate, blackberry and blackcurrant using supercritical CO2 as a greener solvent were purer and richer in essential fatty acids than the hexane ones. The wild strawberry pomace extraction with supercritical CO2 is a representative example: selectivity towards fatty acids was 26 wt% (vs. 1.4 % with hexane) and the extracts contained, 145.8 mg mL(-1) polyunsaturated, 64.0 mg mL(-1) monounsaturated and 46.8 mg mL(-1) saturated fatty acids (vs. 14.3 mg mL(-1) total fatty acids with hexane).
PDF

Similar Articles

ID	Score	Article
24294		Villacís-Chiriboga, J; Vera, E; Van Camp, J; Ruales, J; Elst, K Valorization of byproducts from tropical fruits: A review, Part 2: Applications, economic, and environmental aspects of biorefinery via supercritical fluid extraction(2021)Comprehensive Reviews In Food Science And Food Safety, 20, 3
22130		Cerón-Martínez, LJ; Hurtado-Benavides, AM; Ayala-Aponte, A; Serna-Cock, L; Tirado, DF A Pilot-Scale Supercritical Carbon Dioxide Extraction to Valorize Colombian Mango Seed Kernel(2021)Molecules, 26.0, 8
18733		Aili, Q; Cui, D; Li, Y; Zhige, W; Yongping, W; Minfen, Y; Dongbin, L; Xiao, R; Qiang, W Composing functional food from agro-forest wastes: Selectively extracting bioactive compounds using supercritical fluid extraction(2024)
29351		Massironi, A; Di Fonzo, A; Bassanini, I; Ferrandi, EE; Marzorati, S; Monti, D; Verotta, L *Selective Supercritical CO₂ Extraction and Biocatalytic Valorization of Cucurbita pepo* L. Industrial Residuals**(2022)Molecules, 27.0, 15
7701		Zhou, JJ; Gullón, B; Wang, M; Gullón, P; Lorenzo, JM; Barba, FJ The Application of Supercritical Fluids Technology to Recover Healthy Valuable Compounds from Marine and Agricultural Food Processing By-Products: A Review(2021)Processes, 9, 2
26398		Argun, ME; Arslan, FN; Ates, H; Yel, E; Çakmakci, Ö; Dag, B A pioneering study on the recovery of valuable functional compounds from olive pomace by using supercritical carbon dioxide extraction: Comparison of perlite addition and drying(2023)
6472		Afraz, MT; Xu, XD; Adil, M; Manzoor, MF; Zeng, XA; Han, Z; Aadil, RM Subcritical and Supercritical Fluids to Valorize Industrial Fruit and Vegetable Waste(2023)Foods, 12, 12
7512		Díaz-Reinoso, B; Moure, A; Domínguez, H ETHANOL-MODIFIED SUPERCRITICAL CO₂ EXTRACTION OF CHESTNUT BURS ANTIOXIDANTS(2020)
5845		Sánchez, M; Laca, A; Laca, A; Díaz, M Towards food circular economy: hydrothermal treatment of mixed vegetable and fruit wastes to obtain fermentable sugars and bioactive compounds(2023)Environmental Science And Pollution Research, 30, 2
27460		Cassani, L; Gomez-Zavaglia, A Sustainable Food Systems in Fruits and Vegetables Food Supply Chains(2022)