Supercritical impregnation for food applications: a review of the effect of the operational variables on the active compound loading. Issue 8 (31st March 2022)
- Record Type:
- Journal Article
- Title:
- Supercritical impregnation for food applications: a review of the effect of the operational variables on the active compound loading. Issue 8 (31st March 2022)
- Main Title:
- Supercritical impregnation for food applications: a review of the effect of the operational variables on the active compound loading
- Authors:
- Rojas, Adrián
Torres, Alejandra
José Galotto, María
Guarda, Abel
Julio, Romero - Abstract:
- Abstract: The scCO2 -assisted impregnation process has arisen as an effective method to impregnate solid materials. Its multiple advantages include high diffusion, it allows to obtain free-solvent materials and to operate under low temperatures, which permits to process thermolabile solutes. These characteristics have allowed its application at industrial scale for the impregnation of wood with fungicides and in the last years for textile dyeing. Meanwhile, other numerous applications are still being studied at laboratory scale. One potential field of application corresponds to the food-related industry, which includes the use of scCO2 -assisted impregnation process to develop active materials for food packaging and to generate food-grade materials loaded with nutraceuticals for functional food applications. In this framework, this article summarizes the advantages and the main drawbacks with the scCO2 -assisted impregnation process. The effect of the processing variables of the scCO2 -assisted impregnation process is discussed in terms of the incorporation of active compounds within polymer structures. Including the principles and description of the process and a review of the investigated systems for a better understanding.
- Is Part Of:
- Critical reviews in food science and nutrition. Volume 60:Issue 8(2020)
- Journal:
- Critical reviews in food science and nutrition
- Issue:
- Volume 60:Issue 8(2020)
- Issue Display:
- Volume 60, Issue 8 (2020)
- Year:
- 2020
- Volume:
- 60
- Issue:
- 8
- Issue Sort Value:
- 2020-0060-0008-0000
- Page Start:
- 1290
- Page End:
- 1301
- Publication Date:
- 2022-03-31
- Subjects:
- scCO2-assisted impregnation process -- supercritical carbon dioxide -- active packaging -- functional foods
Food industry and trade -- Periodicals
Nutrition -- Periodicals
Nutrition -- Periodicals
Food -- Periodicals
Diet -- Periodicals
Review Literature -- Periodicals
Nutrition
Food
Diet
Review Literature
664 - Journal URLs:
- http://www.tandfonline.com/toc/bfsn20/current ↗
http://www.tandfonline.com/ ↗ - DOI:
- 10.1080/10408398.2019.1567459 ↗
- Languages:
- English
- ISSNs:
- 1040-8398
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 3487.475700
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store - Ingest File:
- 25900.xml