TUHH Open Research
Help
  • Log In
    New user? Click here to register.Have you forgotten your password?
  • English
  • Deutsch
  • Communities & Collections
  • Publications
  • Research Data
  • People
  • Institutions
  • Projects
  • Statistics
  1. Home
  2. TUHH
  3. Publication References
  4. Supercritical carbon dioxide extraction of pelletized Jalapeño peppers
 
Options

Supercritical carbon dioxide extraction of pelletized Jalapeño peppers

Publikationstyp
Journal Article
Date Issued
2003-03-23
Sprache
English
Author(s)
del Valle, José Manuel  
Jiménez, Marisol  
Napolitano, Pablo  
Zetzl, Carsten  
Brunner, Gerd  
Institut
Thermische Verfahrenstechnik V-8  
TORE-URI
http://hdl.handle.net/11420/14080
Journal
Journal of the science of food and agriculture  
Volume
83
Issue
6
Start Page
550
End Page
556
Citation
Journal of the Science of Food and Agriculture 83 (6): 550-556 (2003-05-01)
Publisher DOI
10.1002/jsfa.1407
Scopus ID
2-s2.0-0037658911
Publisher
Wiley Interscience
The effects of process pressure (220-500bar) and temperature (35-65°C) on yield and extract quality of pelletized Jalapeño peppers (Capsicurn annuum L) treated with supercritical carbon dioxide (ScCO2) were studied. Compaction was inadequate when using whole air-dried pepper flakes conditioned to high moisture as raw material, which resulted in high porosity pellets and low bed densities. Thus, reference pellet samples were produced from Jalapeño pepper flakes that were finely ground and conditioned to low moisture. Pressures ≥290 bar did not affect cumulative extraction of reference pellet samples at 45°C. On the other hand, the extraction rate of reference pellet samples at 360 bar increased with process temperature, as a result of increments in solubility, improvements in mass transfer properties, and/or improvements in solute desorption from the solid matrix. With regard to pretreatment, finely ground pepper samples were extracted in half the time of reference pellets (120 versus 270 min) at 360 bar and 45°C; increasing sample moisture prior to pelletization increased extraction yield; and decreasing particle size prior to pelletization increased extraction rate slightly. These results suggest that sample moisture is partially co-extracted by ScCO2, and that the extraction rate of pelletized Jalapeño peppers is controlled by internal mass transfer mechanisms. Chlorophyllian pigments were removed in the final stages of the extraction process. Furthermore, pigment extraction increased with process pressure at 45°C, and it increased slightly with process temperature at 360 bar. On the other hand, the concentration of capsaicinoids in extract samples remained constant during ScCO2 extraction.
Subjects
Capsaicinoids
Capsicum oleoresin
CO extraction 2
Jalapeño pepper
Pelletization
DDC Class
540: Chemie
600: Technik
TUHH
Weiterführende Links
  • Contact
  • Send Feedback
  • Cookie settings
  • Privacy policy
  • Impress
DSpace Software

Built with DSpace-CRIS software - Extension maintained and optimized by 4Science
Design by effective webwork GmbH

  • Deutsche NationalbibliothekDeutsche Nationalbibliothek
  • ORCiD Member OrganizationORCiD Member Organization
  • DataCiteDataCite
  • Re3DataRe3Data
  • OpenDOAROpenDOAR
  • OpenAireOpenAire
  • BASE Bielefeld Academic Search EngineBASE Bielefeld Academic Search Engine
Feedback