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Green separation technologies in food processing: supercritical-CO2 fluid and subcritical water extraction

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Green Technologies in Food Production and Processing

Part of the book series: Food Engineering Series ((FSES))

Abstract

Application of separation technologies is done to recover high value components from agricultural commodities and is an important operation in food processing, especially for the development of health-promoting food ingredients. There is significant interest from the scientific community and increasing industrial demand to perform research and development on extraction and separation technologies, with the goal of eliminating the use of organic chemicals. This is primarily because these products are increasingly used in producing functional ingredients and natural products that must respect regulations for safety, health, and environmental impacts. In fact, one of the most important trends in the food industry today is the demand for “natural” foods and ingredients that are free from toxic-chemical additives. A number of newer separation techniques such as supercritical-CO2 fluid extraction technology and subcritical water extraction are possible alternative methods providing environmentally friendly “green” processing techniques for new or improved food processing applications. Many potential high-value products can be developed from natural resources using these “green” environmentally friendly separation technologies and processes. The use of “green” separation technologies and processes have the potential to provide phytochemicals from plant materials, while retaining or even improving their bioactivity and functionality, meeting food regulation guidelines, as well as ensuring that the separation is done effectively and economically. Utilization of natural agricultural materials for the production of high value-added products using “green” separation technologies and processes will likely continue to be of great interest to the food and biotechnology industries.

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Authors and Affiliations

  1. Guelph Food Research Center, Agriculture and Agri-Food Canada, Guelph, ON, Canada

    John Shi & Sophia Jun Xue

  2. College of Food Science and Engineering, Harbin Institute of Technology, Harbin, China

    Ying Ma

  3. South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China

    Yueming Jiang

  4. School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China

    Xingqian Ye

  5. College of Food Science and Engineering, Northeast Agricultural University, Harbin, China

    Dianyu Yu

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  1. John Shi
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  2. Sophia Jun Xue
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  3. Ying Ma
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  4. Yueming Jiang
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  5. Xingqian Ye
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  6. Dianyu Yu
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Correspondence to John Shi .

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  1. Food Research & Development Centre, Agriculture and Agri-Food Canada, Casavant Boulevard W. 3600, St.-Hyacinthe, J2S 8E3, Québec, Canada

    Joyce I. Boye

  2. Food Research & Development Centre, Agriculture and Agri-Food Canada, Casavant Boulevard W. 3600, St.-Hyacinthe, J2S 8E3, Québec, Canada

    Yves Arcand

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Shi, J., Xue, S.J., Ma, Y., Jiang, Y., Ye, X., Yu, D. (2012). Green separation technologies in food processing: supercritical-CO2 fluid and subcritical water extraction. In: Boye, J., Arcand, Y. (eds) Green Technologies in Food Production and Processing. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-1587-9_11

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