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Supercritical Fluid Extraction of Carotenoids

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High Pressure Fluid Technology for Green Food Processing

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

Abstract

Carotenoids represent one of the most widespread groups of naturally occurring pigments found in fruits, vegetables, and sea products, and serve as powerful antioxidant and precursors of vitamin A. Carotenoids exhibit yellow, orange, and red colors but when they are bound to proteins, they acquire green, purple, or blue colors. The Supercritical Fluid Extraction (SFE) is gaining increasing interest in the last decades because of its suitability for extraction and purification of compounds having low volatility or which are susceptible to thermal degradation. This chapter presents an updated overview on the applications of SFE in recovery of carotenoids from fruits, vegetables, and sea products emphasizing the effects of various process and role process parameters on the extraction yield of these compounds.

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Authors and Affiliations

  1. Department of Chemical Engineering, Sepuluh Nopember Institute of Technology, Surabaya, Indonesia

    Siti Machmudah

  2. Department of Chemical Engineering, Nagoya University, Nagoya, Japan

    Siti Machmudah & Motonobu Goto

  3. Department of Chemical Engineering, University of Surabaya, Surabaya, Indonesia

    Wahyudiono

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  1. Siti Machmudah
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  2. Wahyudiono
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  3. Motonobu Goto
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Correspondence to Motonobu Goto .

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Editors and Affiliations

  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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Machmudah, S., Wahyudiono, Goto, M. (2015). Supercritical Fluid Extraction of Carotenoids. 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_11

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