Supercritical fluid extraction, food colorants

Paprika oleoresm -extraction using SCFs [SUPERCRITICAL FLUIDS] (Vol 23) -as food additive [FOOD ADDITIVES] (Vol 11) - [COLORANTS FORFOOD, DRUGS, COSMETICS AND MEDICALDEVICES] (Vol 6) -as food additive [FOOD ADDITIVES] (Vol 11)... 

In general, three conventional methods were used for the extraction of bioactive compounds such as solvents, steam, and supercritical fluids. On a global level, water extraction is practised while making cofiee or tea. Basically, pretreated plant material is extracted with hot water which takes up the flavor, taste, and color of the components. After filtration, the extract is ready for consumption. In case of the isolation of certain bioactive compounds from plant material by means of liquid extraction, some technological problems needs to be resolved [3]. First the plant material has to be pretreated in order to obtain reasonable extraction yields. Another problem is the need for special solvents to be used in the extraction procedure [4]. More recently, attention has been focussed towards the isolation of specific compounds that can be used in the food industry. Of particular interest is the isolation of bioactive compounds, aromas, and fiiagrances from plants and fruits [5,6]. The sequential extractions of bioactives using nonpolar to polar solvents are depicted in Figure 7.1. Various polarity solvents are reported as follows (1) nonpolar solvents (hexane, heptanes, petroleum ether,... 

---