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IMPACTS OF SUPERCRITICAL EXTRACTION ON GC/MS PROFILES OF VOLATILES IN WHEY PROTEIN ISOLATE SAMPLED BY SOLID‐PHASE MICROEXTRACTION
Author(s) -
LAMSEN MARY ROSS LLONILLO,
ZHONG QIXIN
Publication year - 2011
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2011.00540.x
Subject(s) - supercritical carbon dioxide , extraction (chemistry) , chromatography , whey protein , supercritical fluid , chemistry , whey protein isolate , flavor , gas chromatography–mass spectrometry , solid phase microextraction , supercritical fluid extraction , gas chromatography , solvent , mass spectrometry , food science , organic chemistry
Whey protein isolate (WPI) contains >90% protein but has flavors that are disliked by some consumers. Supercritical carbon dioxide (scCO 2 ) extraction, although principally feasible, has not been reported for the impacts on volatile profiles of WPI. In this work, adsorption conditions in a headspace solid‐phase microextraction method for subsequent gas chromatography/mass spectroscopy (GC/MS) analysis were first established for assessment of extraction efficiency by scCO 2 . GC/MS profiles of WPI were then compared after scCO 2 extraction at various combinations of temperature (30–65C), pressure (7.0–30.0 MPa) and duration (10–90 min). Overall, extractions with a higher temperature and a higher pressure for a longer time were more effective in removing volatiles, and most peaks on the chromatogram of unprocessed WPI sample disappeared or were reduced significantly after scCO 2 extraction at all studied conditions. Our findings demonstrated that scCO 2 may provide a green approach to improve flavor quality of whey protein ingredients for novel food applications. PRACTICAL APPLICATIONS Supercritical extraction can be applied as a green technology to extract whey protein ingredients for improved flavor profiles, demonstrated in this work, and functional properties, demonstrated in our earlier work. Extraction using supercritical carbon dioxide is a feasible food processing unit operation, and no regulatory hurdles are expected if organic solvent is not used. These improved protein ingredients can be used to develop a variety of food products such as beverages and snack bars for improved sensory quality.