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Effects of Substrate Densification and CO 2 Conditions on Supercritical Extraction of Mushroom Oleoresins
Author(s) -
VALLE JOSE M.,
AGUILERA JOSE M.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb08586.x
Subject(s) - oleoresin , supercritical fluid , diffusion , mushroom , thermal diffusivity , extraction (chemistry) , chemistry , supercritical fluid extraction , substrate (aquarium) , chromatography , materials science , organic chemistry , food science , thermodynamics , physics , oceanography , geology
The effects of densification of mushroom powders and of reduced density (p r 1.15–1.45) and temperature (T r , 1.105 – 1.195) of supercritical CO 2 (SCO 2 ) on solubilization of oleoresins were described by response surface methodology. Mushroom powder was compacted to specific volumes ( v d ) between 0.825 and 1.125 mL/g and batch extracted with SCO 2 for 6 hr. The degree of solubilization (g oleoresin/100g solid) increased as p r , T r , or v d increased. The effect of v d was further studied for p r = 1.45 and T r = 1.197 using a 3‐parameter diffusion model. It was postulated that a fraction of the oleoresin was easily extracted at a rate controlled by a diffusion coefficient of 1.0–1.5 × 10 −4 cm 2 /sec. The remaining constitutive and entrapped oleoresin was extracted at a rate regulated by a diffusivity 100 to 150 times lower, typical of diffusion through solids.