Natural Extracts Using Supercritical Carbon Dioxide

0819fm......Page 1
Natural Extracts Using SUPERCRITICAL CARBON DIOXIDE......Page 2
Preface......Page 4
The Author......Page 6
Acknowledgment......Page 7
Table of Contents......Page 9
Appendix B: Definition of Fatty Acids and Compositions in Various Oils......Page 0
1.2 NATUROPATHY......Page 15
1.3 NATURAL EXTRACTS......Page 16
1.4 CO2 AS AN SCF SOLVENT......Page 17
1.5 SCFE PROCESS......Page 19
1.6 SCFE APPLICATIONS......Page 21
REFERENCES......Page 23
2.1 PROCESS SCHEMES AND PARAMETERS IN SCFE......Page 24
2.2.1 VARIABILITY OF DENSITY WITH P AND T......Page 26
2.2.2 ADDITION OF COSOLVENT TO SCF SOLVENT......Page 29
2.3.1 SOLUBILITY ISOTHERMS AND CROSSOVER PHENOMENA......Page 30
2.3.2 SOLUBILITY ISOBARS......Page 33
2.3.3 PRESSURE AND TEMPERATURE EFFECTS......Page 34
2.3.4 SOLVENT CAPACITY AND SELECTIVITY......Page 37
2.3.5 COSOLVENT EFFECTS......Page 39
2.4 SCF PHASE EQUILIBRIUM BEHAVIOR......Page 41
2.4.1 LIQUID–FLUID PHASE EQUILIBRIA......Page 43
2.4.2 SOLID–FLUID PHASE EQUILIBRIA......Page 46
2.4.3 POLYMER–SCF PHASE EQUILIBRIA......Page 47
2.5 THERMODYNAMIC MODELING......Page 50
2.5.1 THE EQUATION OF STATE (EOS) APPROACH......Page 51
2.5.2 SOLID–FLUID EQUILIBRIUM CALCULATIONS......Page 52
2.5.2.1 Mixing Rules......Page 53
2.5.2.2 CS and GC Methods......Page 55
2.5.3 SOLUBILITY PREDICTIONS FROM PURE COMPONENT PROPERTIES......Page 59
2.5.4 LIQUID–FLUID EQUILIBRIUM CALCULATIONS......Page 63
2.5.4.1 Mixing Rules......Page 64
2.5.4.2 Regression of Binary Adjustable Parameters......Page 65
2.5.4.3 Prediction of Multicomponent Data from Binary Interaction Constants......Page 66
2.5.4.4 Prediction of Phase Boundaries......Page 67
2.5.5 MIXTURE CRITICAL POINT CALCULATIONS......Page 69
2.5.6 MULTIPHASE (LLV) CALCULATIONS......Page 70
2.5.7 SOLUBILITY PREDICTIONS USING THE SOLVENT-CLUSTER INTERACTION MODEL......Page 72
2.5.8 SOLUBILITY CALCULATIONS FROM CORRELATIONS......Page 78
2.5.9 SELECTIVITY OF NATURAL MOLECULES FROM PURE COMPONENT SOLUBILITIES......Page 82
2.6 THERMOPHYSICAL PROPERTIES OF CO2......Page 88
NOMENCLATURE......Page 89
REFERENCES......Page 91
3.1 TRANSPORT PROPERTIES......Page 96
3.1.1 VISCOSITY......Page 97
3.1.2 DIFFUSIVITY......Page 101
3.1.3 THERMAL CONDUCTIVITY......Page 105
3.1.4 INTERFACIAL TENSION......Page 106
3.2 MASS TRANSFER BEHAVIOR......Page 108
3.2.1 SCFE FROM SOLI FEED......Page 109
3.2.2 MECHANISM OF TRANSPORT FROM SOLIDS......Page 110
3.2.3 STAGES OF EXTRACTION FOR DIFFERENT NATURAL MATERIALS......Page 112
3.2.4 SCFF OF LIQUID FEED......Page 113
3.2.5 FRACTIONATION OF LIQUIDS BY SFC......Page 117
3.3 MASS TRANSFER MODELING FOR SCFE FROM SOLIDS......Page 119
3.3.2 MASS TRANSFER COEFFICIENTS......Page 122
3.3.3 EFFECTS OF AXIAL DISPERSION AND CONVECTIVE FLOWS......Page 128
3.3.4 Shrinking Core Leaching Model......Page 130
3.4.1 HEAT TRANSFER COEFFICIENTS......Page 133
3.4.2 EFFECTS OF FREE CONVECTIVE FLOW......Page 135
3.4.3 HEAT TRANSFER COEFFICIENT FOR TWO-PHASE FLOW......Page 136
3.4.4 HEAT EXCHANGER SPECIFICATIONS......Page 137
NOMENCLATURE......Page 138
DIMENSIONLESS NUMBERS......Page 139
REFERENCES......Page 140
4.1 MARKET DEMAND......Page 144
4.2 NATURAL ESSENTIAL OILS......Page 145
4.3.1 STEAM DISTILLATION......Page 148
4.3.3 ENFLEURAGE......Page 150
4.3.6 CHOICE OF SOLVENTS......Page 151
4.4 PURIFICATION OF CRUDE EXTRACT......Page 154
4.4.2 MOLECULAR DISTILLATION......Page 155
4.4.3 LIQUID–LIQUID FRACTIONATION......Page 156
4.5 SUPERCRITICAL CO2 EXTRACTION......Page 157
4.5.1 COMMERCIAL ADVANTAGE......Page 158
4.6.1 JASMINE FRAGRANCE......Page 160
4.6.2 ROSE FRAGRANCE......Page 163
4.6.3 BITTER ORANGE FLOWER FRAGRANCE......Page 165
4.6.5 MARIGOLD FRAGRANCE......Page 167
4.7 SANDALWOOD FRAGRANCE......Page 168
4.8 VETIVER FRAGRANCE......Page 169
REFERENCES......Page 170
5.2 CITRUS OIL RECOVERY DURING JUICE PRODUCTION......Page 171
5.3 FLAVORING COMPONENTS IN FRUITS......Page 173
5.4 STABILITY AND QUALITY......Page 177
5.5 CO2 EXTRACTION PROCESSES......Page 178
5.6 DETERPENATION OF CITRUS OIL BY SC CO2......Page 179
5.7 DEALCOHOLIZATION OF FRUIT JUICE BY SC CO2......Page 182
5.8 ENZYME INACTIVATION AND STERILIZATION BY SC CO2......Page 184
REFERENCES......Page 187
6.1 IMPORTANCE OF RECOVERY......Page 189
6.3 THERAPEUTIC PROPERTIES OF SPICES......Page 190
6.4 SPICE CONSTITUENTS......Page 195
6.5 PRODUCTION OF SPICE EXTRACTS......Page 198
6.6 SC CO2 EXTRACTION AND FRACTIONATION......Page 201
6.6.1 CELERY SEED (APIUM GRAVEOLEN)......Page 202
6.6.2 RED CHILI......Page 203
6.6.5 NUTMEG......Page 204
6.6.7 VANILLA......Page 205
6.6.11 CINNAMON......Page 206
6.7 MARKET TRENDS......Page 209
REFERENCES......Page 212
7.1 IMPORTANCE OF RECOVERY......Page 213
7.2 HERBAL REMEDIES......Page 215
7.3.1 ANTIOXIDATIVE AND ANTIMICROBIAL CONSTITUENTS......Page 216
7.3.2 ANTIINFLAMMATORY CONSTITUENTS......Page 223
7.3.3 ANTICANCEROUS ALKALOIDS......Page 224
7.3.5 MEDICINAL CONSTITUENTS OF TEA EXTRACT......Page 227
7.3.6 FAT REGULATING AGENT......Page 230
7.3.7 THERAPEUTIC OILS AND FATTY ACIDS......Page 232
REFERENCES......Page 234
8.1 IMPORTANCE OF RECOVERY......Page 237
8.3 BOTANICALS WITH ANTIOXIDATIVE ACTIVITY......Page 238
8.4 TOCOPHEROLS AS ANTIOXIDANTS......Page 239
8.4.1 RECOVERY BY SC CO2......Page 242
8.5 SPICE AND HERBAL EXTRACTS AS ANTIOXIDANTS......Page 245
8.5.1 RECOVERY BY SC CO2......Page 247
8.6 PLANT LEAF EXTRACTS AS ANTIOXIDANTS......Page 249
8.7 FLAVONOIDS......Page 251
8.7.1 RECOVERY OF FLAVONOIDS BY SC CO2......Page 252
8.8 CAROTENOIDS AS ANTIOXIDANTS......Page 253
8.9 ANTIOXIDANT SOLUBILITY IN SC CO2......Page 254
REFERENCES......Page 258
9.2 RECOVERY OF CAROTENOIDS BY SC CO2......Page 261
9.2.1 GRASS......Page 266
9.2.2 ORANGE PEEL......Page 267
9.2.4 PAPRIKA......Page 268
9.2.5 RED CHILI......Page 269
9.2.7 MARIGOLD FLOWERS......Page 270
9.2.8 ANNATTO......Page 271
9.3 ANTHOCYANINS AS FOOD COLORS......Page 272
9.3.1 CLASSIFICATION OF ANTHOCYANINS......Page 273
9.5 COMMERCIAL ANTHOCYANIN-BASED FOOD COLORS......Page 274
9.6 BETACYANINS......Page 275
REFERENCES......Page 276
10.1 IMPORTANCE OF RECOVERY......Page 277
10.3 SEPARATION OF FFA FROM VEGETABLE OIL BY SC CO2......Page 278
10.4 FRACTIONATION OF PUFA FROM ANIMAL LIPIDS......Page 282
10.5 REFINING AND DEODORIZATION OF VEGETABLE OIL......Page 283
10.6 FRACTIONATION OF GLYCERIDES......Page 287
10.7 EXTRACTION OF OIL FROM OIL-BEARING MATERIALS......Page 288
10.7.1 SUNFLOWER OIL......Page 291
10.7.2 CORN GERM OIL......Page 293
10.7.3 SOYBEAN OIL......Page 294
10.7.4 OLIVE HUSK OIL......Page 295
10.7.6 ANIMAL LIPIDS......Page 296
10.8 DEOILING OF LECITHIN BY SC CO2......Page 299
10.8.2 OAT LECITHIN......Page 301
10.8.3 CANOLA LECITHIN......Page 302
10.8.4 PC FROM DEOILED COTTONSEED......Page 303
10.8.5 PC FROM EGG YOLK......Page 304
10.9 DILIPIDATION AND DECHOLESTERIFICATION OF FOOD......Page 305
10.9.1 BUTTER......Page 307
10.9.2 EGG YOLK POWDER......Page 309
10.9.3 FISH AND MEAT MUSCLES......Page 310
REFERENCES......Page 311
11.1 IMPORTANCE OF RECOVERY......Page 315
11.2 BIOACTIVITY OF NEEM......Page 316
11.3 NEEM-BASED PESTICIDES......Page 317
11.3.2 COMMERCIAL PRODUCTION......Page 319
11.4.1 CONVENTIONAL PROCESSES......Page 320
11.4.2 SC CO2 EXTRACTION......Page 321
11.5 PYRETHRUM-BASED PESTICIDES......Page 323
11.5.1 RECOVERY OF PYRETHRINS......Page 324
11.6.1 RECOVERY OF NICOTINE BY SC CO2......Page 325
REFERENCES......Page 326
Appendix A: Thermophysical Properties of Carbon Dioxide......Page 328
Appendix B: Definition of Fatty Acids and Compositions in Various Oils......Page 331
Appendix C: Some Statistics on Major Vegetable Oils and Oilseeds......Page 333