Supercritical fluid technology functions

Super Disintegrants Characterization and Function / 3553 Supercritical Fluid Technology in Pharmaceutical Research / 3568... 

Kakuda, Y. and Kassama, L. 2006. Supercritical fluid technology for exbaction of bioactive components, in Functional Food Ingredients and Nutraceuticals, J. Sbi, ed. CRC Press, Boca Raton, FL. 

Favati, F., J. W. King and G. R. List (1996). Effect of supercritical fluid extraction on residual meals and protein functionality. Supercritical Fluid Technology in oil and lipid chemistry. J. W. King and G. R. List. AOCS Press, Champaign, Illinois, US 267-287. 

The recent introduction on the market of a new category of health-promoting functional food has created a need to develop appropriate novel technologies in order to optimise the desired beneficial properties of bioactive ingredients. To this end, novel techniques, such as high hydrostatic pressure, supercritical fluid extraction, microencapsulation and pulsed electric field techniques may provide feasible options in the future (Korhonen, 2002). 

Cochran, H. D., and L. L. Lee. 1989. Solvation structure in supercritical fluid mixtures based on molecular distribution functions. In Supercritical fluid science and technology, ed. K. P. Johnston, J. M. L. Penninger, ACS Symposium Series 406 27. 

Different uses of supercritical fluid (SCF) solvents in chemical separation processes have been of considerable research interest since the 1970s. The basic principles of SCF extraction engineering and a number of applications for this technology are described in several review papers [1,2]. As a new field related to SCF technology, the application of supercritical solvents as reaction media attracts increasing attention, especially for catalytic reactions. In such processes, the SCF may either actively participate in the reaction or function solely as the solvent for the reactants, catalysts, and products. 

The technology of extraction applying supercritical fluids is a viable alternative to conventional methods for extraction of many compounds, among which are vegetable oils, which are a source of a variety of pigments, vitamins, essential fatty acids, and other constituents of high nutritional and functional value that can be preserved more effectively. 

---