Pressurized liquid extraction carotenoids

Coenen et al. [60,61] proposed a two-step extraction for the separation of pungent compounds and carotenoid fractions. Aroma- and pungent components were recovered at 120 bar and 40°C, and the paprika residue was re-extracted at 320 bar and 40°C to recover carotenoids. The solubility of capsaicin in carbon dioxide was relatively low at a pressure of 120 bar, so a great amount of solvent (for example 130 kg of CO2 per kg of paprika) was needed to recover the aroma components totally. The extraction time was 6.5 hour. In the separator the pressure was 56 bar and the temperature was 45°C. The orange, paste-like extract recovered in the first step was extremely pungent in taste. It contained water, and the yield was about 15%. In the second step, a relatively great amount of CO2 (approximately 50 kg/kg) was needed to recover the carotenoids in quantitative yield. The extraction time was 4 hours. The dark red, liquid colour-concentrate is without capsaicinoids. The yield was 2.5%. 

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