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Ethanol extraction of red peppers: kinetic studies and microstructure
Author(s) -
AGUILERA J. M.,
ESCOBAR G. A.,
DELVALLE J. M.,
MARTIN R.
Publication year - 1987
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1987.tb00482.x
Subject(s) - oleoresin , extraction (chemistry) , blanching , diffusion , microstructure , solvent , chromatography , materials science , chemistry , particle (ecology) , ethanol , particle size , composite material , thermodynamics , food science , organic chemistry , physics , oceanography , geology
Summary A three‐parameter kinetic equation was developed for ethanol extraction of oleoresin from dry red peppers under different solute to solvent ratios, particle sizes and condition of structural damage. The model distinguished two main mechanisms of extraction: a fast, washing step and a diffusion‐controlled process. Flaking and, to a lesser extent, blanching induced significant cellular damage resulting in more oleoresin being washed, a faster extraction rate and a higher final concentration in the solvent, compared to untreated material. The activation energy for extraction derived from the study was 6.1 kcal/mol, typical of diffusion‐controlled processes. Light micrographs related microstructure to variations in extraction parameters.