International journal of

ADVANCED AND APPLIED SCIENCES

EISSN: 2313-3724, Print ISSN:2313-626X

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 Volume 6, Issue 7 (July 2019), Pages: 99-103

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 Review Paper

 Title: Applications and opportunities of supercritical fluid extraction in food processing technologies: A review

 Author(s): Abdul Majid 1, *, Abdul Rahman Phull 1, Aamir Hassan Khaskheli 1, Sanaullah Abbasi 1, Muzaffar Hussain Sirohi 2, Israr Ahmed 3, Safdar Hussain Ujjan 4, Imdad Ali Jokhio 5, Waqar Ahmed 6

 Affiliation(s):

 1Department of Biochemistry, Shah Abdul Latif University, Khairpur, Pakistan
 2Department of Botany, Shah Abdul Latif University, Khairpur, Pakistan
 3Department of Mathematics, Shah Abdul Latif University, Khairpur, Pakistan
 4Department of Zoology, Shah Abdul Latif University, Khairpur, Pakistan
 5Department of Public Administration, Shah Abdul Latif University, Khairpur, Pakistan
 6School of Mathematics and Physics, University of Lincoln, Lancashire, UK

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 * Corresponding Author. 

  Corresponding author's ORCID profile: https://orcid.org/0000-0003-3836-7505

 Digital Object Identifier: 

 https://doi.org/10.21833/ijaas.2019.07.013

 Abstract:

The food industry is always in search of best processing technologies to achieve a natural compound with maximum purity. An increase in interest of functional food has brought a sharp rise demand of naturally occurring compounds achieved via natural processes. The traditional solvent extraction processes have shown certain limitations; such as flammability, toxicity, carcinogenicity, mutagenicity and limited recovery. The studies on cost-effective and eco-friendly processes are still limited. This review focuses on an innovative, environmentally clean tool for food processing technologies and their role in improving food sustainability. Supercritical Fluid Extraction (SFE) technique, however, is already in use for more than 40 years by academia and industries. This can be a successful tool for food processing and can be used for the extraction of selective components. Development of a sustainable and environmentally clean process to achieve natural ingredients is an area undergoing intense studies in food science. Here, we discuss principle applications of SFE to extract natural ingredients from different food materials and by-products. A supercritical fluid is non-flammable, non-toxic, eco-friendly and easily recoverable. These can be easily eliminated from the extract by altering the pressure and temperature conditions. Supercritical fluids are preferred method of extraction from solid samples, different fractional liquids and for chromatographic separations. The cost of SFE is competitive, moreover, in some cases, SFE is the only way to achieve product satisfaction. The design and development of analytical and industrial plants are reviewed. An overview of commercial applications and illustrations of recent development describes new horizons for SFE in food processing industries. 

 © 2019 The Authors. Published by IASE.

 This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

 Keywords: Supercritical fluid extraction, Food processing, Green extraction, Natural ingredients

 Article History: Received 5 March 2019, Received in revised form 22 May 2019, Accepted 25 May 2019

 Acknowledgement:

No Acknowledgement.

 Compliance with ethical standards

 Conflict of interest:  The authors declare that they have no conflict of interest.

 Citation:

 Majid A, Phull AR, Khaskheli AH et al. (2019). Applications and opportunities of supercritical fluid extraction in food processing technologies: A review. International Journal of Advanced and Applied Sciences, 6(7): 99-103

 Permanent Link to this page

 Figures

 Fig. 1 Fig. 2 

 Tables

 Table 1 Table 2

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