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Lipid Processing and Lipase Activity Under High Pressure Conditions

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High Pressure Fluid Technology for Green Food Processing

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

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Abstract

Increased understanding of the nutritional values of lipids, has led to the development of novel technologies for modifying fats and oils, or enrichment and isolation of bioactive lipophilic compounds to enhance health benefits resulting from ingestion of these substances. In the last decade, supercritical fluids have proved their ability as an environmentally benign media for extraction, chemical and enzymatic reactions and related processes. Many new processes and products have been developed, using the inherent physical and chemical properties of supercritical fluids.

In this chapter supercritical fluid extraction (SFE) of fat and lipid compounds is reviewed. The effect of pre-treatment and additional conditioning processes on SFE processing is discussed. Finally, supercritical CO2 biocatalytic strategies focusing on the production of bioactive lipids for food industry are presented.

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  1. Institute of Food Science Research (CIAL) CSIC-UAM, 28049, Madrid, Spain

    Luis Vázquez & Carlos F. Torres

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  1. Luis Vázquez
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  2. Carlos F. Torres
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Correspondence to Luis Vázquez .

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  1. Research Institute of Food Science (CIAL), Universidad Autónoma de Madrid, Madrid, Spain

    Tiziana Fornari

  2. Institute of Chemical Engineering, Bulgarian Academy of Sciences, Sofia, Bulgaria

    Roumiana P. Stateva

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Vázquez, L., Torres, C.F. (2015). Lipid Processing and Lipase Activity Under High Pressure Conditions. In: Fornari, T., Stateva, R. (eds) High Pressure Fluid Technology for Green Food Processing. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-10611-3_12

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