Application of supercritical carbon dioxide extrusion in food processing technology
Article Sidebar
Main Article Content
Abstract
Extrusion process is one of the most important innovations of the 20th century applied in many industries. Extrusion is a technology that is increasingly used for the production of various food products, especially snacks and breakfast cereals.Supercritical carbon dioxide (CO2) as a non-toxic, non-flammable and inexpensive, is applied in many processes, including the extrusion technology. Supercritical CO2 extrusion process (SCFX) found its application primarily in the processing and manufacturing plastic, but recently more and more begins to be applied in food production and processing. Scientific researches in this area are based in production of extrudates with improved properties compared to conventional extrusion process without the addition of CO2. A number of applications of SCFX in food processing technology will be reviewed and numerous advantages over the conventional process will be described in this paper.
Article Details
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
Authors grant to the Publisher the following rights to the manuscript, including any supplemental material, and any parts, extracts or elements thereof:
- the right to reproduce and distribute the Manuscript in printed form, including print-on-demand;
- the right to produce prepublications, reprints, and special editions of the Manuscript;
- the right to translate the Manuscript into other languages;
- the right to reproduce the Manuscript using photomechanical or similar means including, but not limited to photocopy, and the right to distribute these reproductions;
- the right to reproduce and distribute the Manuscript electronically or optically on any and all data carriers or storage media – especially in machine readable/digitalized form on data carriers such as hard drive, CD-Rom, DVD, Blu-ray Disc (BD), Mini-Disk, data tape – and the right to reproduce and distribute the Article via these data carriers;
- the right to store the Manuscript in databases, including online databases, and the right of transmission of the Manuscript in all technical systems and modes;
- the right to make the Manuscript available to the public or to closed user groups on individual demand, for use on monitors or other readers (including e-books), and in printable form for the user, either via the internet, other online services, or via internal or external networks.
How to Cite
References
V. Chaughule, B. Thorat, in: S. V. Jangam, C. L. Law, A. S. Mujumdar (Eds.), Drying of Foods, Vegetables and Fruits, Vol. 3, Singapore, 2011, pp. 39–62.
P.J. Fages, Supercritical Assisted Extrusion, in Life Long Learning Intensive Course, Budapest, Hungary, 2010, pp. 1–21.
R. Guy, Extrusion cooking: Technologies and applications, Woodhead Publishing Limited, Cambridge, 2001.
J.M. Bouvier, O.H. Campanella, Extrusion Processing Technology, Wiley Blackwell, John Wiley and Sons, Ltd., London, 2014.
M. Sauceau, C. Nikitine, E. Rodier, J. Fages, Effect of supercritical carbon dioxide on polystyrene extrusion, J. Supercrit. Fluids 43 (2007) 367–373.
M.N. Riaz, in: M.N. Riaz (Ed.), Extruders in Food Applications CRC Press, Taylor & Francis Group, Boca Raton, FL, 2000, pp. 1–24.
L. Moscicki, Extrusion – Cooking Techniques: Applications, Theory and Sustainability, Wiley-VCH, Weinheim, 2011.
S.S.H. Rizvi, S.J. Mulvaney, A.S. Sokhey, The combined application of supercritical fluid and extrusion technology, Trends Food Sci. Tech. 6 (1995) 232–240.
V. Obradović, J. Babić, D. Šubarić, A. Jozinović, Đ. Ačkar, I. Klarić, Influence of dried Hokkaido pumpkin and ascorbic acid addition on chemical properties and colour of corn extrudates, Food Chem. 183 (2015) 136–143.
A. Jozinović, D. Šubarić, Đ. Ačkar, J. Babić, B. Miličević, Influence of spelt flour addition on properties of extruded products based on corn grits, J. Food Eng. 172 (2016) 31–37.
V. Obradović, J. Babić, D. Šubarić, Đ. Ačkar, A. Jozinović, Improvement of nutritional and functional properties of extruded food products, J. Food Nutr. Res. 53 (2014) 189–206.
V. Obradović, J. Babić, D. Šubarić, A. Jozinović, Đ. Ačkar, Physicochemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid, Chem. Biochem. Eng. Q. 29 (2015) 325–342.
I. Kosović, M. Jukić, A. Jozinović, Đ. Ačkar, D. Koceva Komlenić, Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress, Czech J. Food Sci. 34 (2016) 166–172.
M.K. Sharif, S.S.H. Rizvi, I. Paraman, Characterization of supercritical fluid extrusion processed ricesoy crisps fortified with micronutrients and soy protein, LWT – Food Sci. Technol. 56 (2014) 414–420.
M. Cvjetko Bubalo, S. Vidović, I. Radojčić Redovniković, S. Jokić, Green solvents for green technologies, J Chem. Technol. Biot. 90 (2015) 1631–1639.
S. Jokić, S. Vidović, K. Aladić, in: J. Osborne (Ed.) Handbook on Supercritical Fluids: Fundamentals, Properties and Applications, Nova Science Publishers, Inc., New York, 2014, pp. 205–228.
S. Jokić, Mathematical modelling of supercritical CO2 extraction of oil from soybean seeds, PhD dissertation, Faculty of Food Technology, Osijek, 2011.
S. Filip, Z. Zeković, S. Vidović, S. Jokić, S. Svilović, Mathematical modeling of Ocimum basilicum L. supercritical carbon dioxide extraction, Chem. Eng. Technol. 37 (2014) 2123–2128.
S.M. Lee, J.H. Han, K.Y. Kim, Y.J. Ahn, J.W. Lee, High-pressure rheology of polymer melts containing supercritical carbon dioxide, Korea-Aust Rheol J. 18 (2006) 83–90.
S.P. Nalawade, F. Picchioni, L.P.B.M. Janssen, Supercritical carbon dioxide as a green solvent for processing polymer melts: Processing aspects and applications, Prog. Polym. Sci. 31 (2006) 19–43.
N.L. Rozzi, R.K. Singh, Supercritical Fluids and the Food Industry, Compr. Rev. Food Sci. F. 1 (2002) 33–44.
M. Sauceau, J. Fages, A. Common, C. Nikitine, E. Rodier, New challenges in polymer foaming: A review of extrusion processes assisted by supercritical carbon dioxide, Prog. Polym. Sci. 36 (2011) 749–766.
G. Verreck, A. Decorte, H. Li, D. Tomasko, A. Arien, J. Peeters, M.E. Brewster, The effect of pressurized carbon dioxide as a plasticizer and foaming agent on the hot melt extrusion process and extrudate properties of pharmaceutical polymers, J. Supercrit. Fluids 38 (2006) 383–391.
S.G. Kazarian, Polymer Processing with Supercritical Fluids, Polym. Sci., C 42 (2000) 78–101.
Ž. Knez, E. Markočič, M. Leitgeb, M. Primožič, M. Knez Hrnčič, M. Škerget, Industrial applications of supercritical fluids: A review, Energy 77 (2013) 235–243.
M.V. Palmer, S.S.T. Ting, Applications for supercritical fluid technology in food processing, Food Chem. 52 (1995) 345–352.
K. Aladić, S. Vidović, J. Vladić, D. Balić, H. Jukić, S. Jokić, Effect of supercritical CO2 extraction process parameters on oil yield and pigment content from by-product hemp cake, Int. J. Food Sci. Tech. 51 (2016) 885–893.
K. Aladić, K. Jarni, T. Barbir, S. Vidović, J. Vladić, M. Bilić, S. Jokić, Supercritical CO2 extraction of hemp (Cannabis sativa L.) seed oil, Ind. Crop. Prod. 76 (2015) 472–478.
S. Jokić, M. Bijuk, K. Aladić, M. Bilić, M. Molnar, Optimization of supercritical CO2 extraction of grape seed oil using response surface methodology, Int. J. Food Sci. Tech. 51 (2016) 403–410.
S.S.H. Rizvi, S.J. Mulvaney (United States patent) 5,120,559 (1992).
B. Bilgi Boyaci, J.Y. Han, M.T. Masatcioglu, E. Yalcin, S. Celik, G.H. Ryu, H. Koksel, Effects of cold extrusion process on thiamine and riboflavin contents of fortified corn extrudates, Food Chem. 132 (2012) 2165–2170.
E. Dogan, K.H. Chen, S.S.H. Rizvi, in: F. Bozoglu, T. Deak, B. Ray (Eds.), Novel Processes and Control technologies in the Food Industry, NATO Science Series, 2001, pp. 37–47.
S. Singkhornart, S. Edou Ondo, G.H. Ryu, Influence of germination and extrusion with CO2 injection on physicochemical properties of wheat extrudates, Food Chem. 143 (2014) 122–131.
S. Edou Ondo, S. Singkhornart, G. H. Ryu, Effects of die temperature, alkalized cocoa powder content and CO2 gas injection on physical properties of extruded cornmeal, J. Food Eng. 117 (2013) 173–182.
K. Ruttarattanamongkol, M.E. Wagner, S.S.H. Rizvi, Properties of yeast free bread produced by supercritical fluid extrusion (SCFX) and vacuum baking, Innov. Food Sci. Emerg. 12 (2011) 542–550.
K. Manoi, S.S.H. Rizvi, Physicochemical characteristics of phosphorylated crosslinked starch produced by reactive supercritical fluid extrusion, Carbohyd. Polym. 81 (2010) 687–694.
K. Manoi, S.S.H. Rizvi, Rheological characterizations of texturized whey protein concentrate-based powders produced by reactive supercritical fluid extrusion, Food Res. Int. 41 (2008) 786–796.
H. Jeong, R. Toledo, Twin-screw extrusion at low temperature with carbon dioxide injection to assist expansion: extrudate characteristics, J. Food Eng. 63 (2004) 425–432.
I. Paraman, M.E. Wagner, S.S.H. Rizvi, Micronutrient and Protein Fortified Whole Grain Puffed Rice Made by Supercritical Fluid Extrusion, J. Agr. Food Chem. 60 (2012) 11188–11194.
K.Y. Cho, S.S.H. Rizvi, 3D microstructure of supercritical fluid extrudates I : Melt rheology and microstructure formation, Food Res. Int. 42 (2009) 595–602.
S. Patel, R.A. Venditti, J.J. Pawlak, A. Ayoub, S.S.H. Rizvi, Development of Cross-Linked Starch Microcellular Foam by Solvent Exchange and Reactive Supercritical Fluid Extrusion, J. Appl. Polym. Sci. 111 (2009) 2917–2929.
S. Alavi, S.S.H. Rizvi, Strategies for Enhancing Expansion in Starch-Based Microcellular Foams Produced by Supercritical Fluid Extrusion, Int. J. Food Prop. 8 (2005) 23–34.
K.H. Chen, S.S.H. Rizvi, Mixtures with Controlled Gelatinization by Supercritical Fluid Extrusion, Int. J. Food Prop. 9 (2006) 863–876.
A. Ayoub, S.S.H. Rizvi, Properties of Supercritical Fluid Extrusion-Based Crosslinked Starch Extrudates, J. Appl. Polym. Sci. 107 (2007) 3663–3671.
S.H. Alavi, B.K. Gogoi, M. Khan, B.J. Bowman, S.S.H. Rizvi, Structural properties of protein-stabilized starch-based supercritical fluid extrudates, Food Res. Int. 32 (1999) 107–118.
M. Nor Afizah, K. Ruttarattanamongkol, S.S.H. Rizvi, The effects of supercritical fluid extrusion process on surface hydrophobicity of whey protein concentrate and its relation to storage and heat stability of concentrated emulsions, Food Res. Int. 48 (2012) 470–477.
M. Nor Afizah, S.S.H. Rizvi, Functional properties of whey protein concentrate texturized at acidic pH: Effect of extrusion temperature, LWT – Food Sci. Technol. 57 (2014) 290–298.
K.Y. Cho, S.S.H. Rizvi, The time-delayed expansion profile of supercritical fluid extrudates, Food Res. Int. 41 (2008) 31–42.
A.S. Sokhey, S.S.H. Rizvi, S.J. Mulvaney, Application of supercritical fluid extrusion to cereal processing, Cereal Food World 40 (1996) 29–34.
Y.Y. Wang, G.H. Ryu, Physical properties of extruded corn grits with corn fibre by CO2 injection extrusion, J Food Eng. 116 (2013) 14–20.
Y.Y. Wang, G.H. Ryu, Physicochemical and antioxidant properties of extruded corn grits with corn fiber by CO2 injection extrusion process, J Cereal Sci. 58 (2013) 110–116.
E.Y. Lee, G. Ryu, S. Lim, Effects of Processing Parameters on Physical Properties of Corn Starch Extrudates Expanded Using Supercritical CO2 Injection, Cereal Chem. 76 (1999) 63–69.
T.M. Masatcioglu, E. Yalcin, P.J. Hwan, G.H. Ryu, S. Celik, H. Koksel, Hull-less barley flour supplemented corn extrudates produced by conventional extrusion and CO2 injection process, Innov. Food Sci. Emerg. 26 (2014) 302–309.