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Direct and Indirect Applications of Sub- and Supercritical Water in Food-Related Analysis

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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

In this chapter, a brief survey is presented of applications of subcritical and supercritical water in food-related analytical separations. As illustrated by numerous reports in the literature, direct applications of high-temperature water as an extraction agent or a chromatographic mobile phase are limited by the chemical stability of the particular target substances (analytes) in the high-temperature aqueous systems. With sensitive and easy-to-hydrolyze substances encountered in food-related analyses, the direct applications of water in the above roles are mostly limited to temperatures far below the critical temperature of water. In turn, promising indirect applications of sub- and/or supercritical water in analytical separations capitalize on the ability of high-temperature water to dissolve fused silica. Therefore, supercritical water can be used as a green agent to alter the internal diameter of fused-silica capillaries (e.g., to create an inlet taper) or to manipulate the roughness of their inner surfaces. The tapered capillaries have been shown to provide enhanced separation efficiency of capillary isoelectric focusing of amphoteric analytes (e.g., peptides and proteins) and microorganisms. The constant-diameter capillaries with roughened inner surfaces are expected to be useful in the preparation of monolithic silica-based capillary chromatographic columns.

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Acknowledgments

Financial support of the Czech Science Foundation (Projects P206/11/0138, P503/11/P523 and P106/12/0522), of the Ministry of Interior of the Czech Republic (Projects VG20102015023 and VG20112015021), and of the Academy of Sciences of the Czech Republic (Institutional Support RVO:68081715) is gratefully acknowledged.

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Authors and Affiliations

  1. Institute of Analytical Chemistry of the ASCR, v. v. i., Veveří 97, 60200, Brno, Czech Republic

    Michal Roth, Pavel Karásek, Barbora Hohnová, Lenka Št’avíková, Josef Planeta, Dana Moravcová, Marie Horká & Karel Šlais

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  1. Michal Roth
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  2. Pavel Karásek
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  3. Barbora Hohnová
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Correspondence to Michal Roth .

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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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Roth, M. et al. (2015). Direct and Indirect Applications of Sub- and Supercritical Water in Food-Related Analysis. 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_8

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