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Supercritical Antisolvent Precipitation Process

Fundamentals, Applications and Perspectives

  • Diego T. Santos
  • Ádina L. Santana
  • M. Angela A. Meireles
  • Ademir José Petenate
  • Eric Keven Silva
  • Juliana Q. Albarelli
  • Júlio C. F. Johner
  • M.Thereza M. S. Gomes
  • Ricardo Abel Del Castillo Torres
  • Tahmasb Hatami
Book

Part of the SpringerBriefs in Applied Sciences and Technology book series (BRIEFSAPPLSCIENCES)

Table of contents

  1. Front Matter
    Pages i-xviii
  2. Diego T. Santos, Ádina L. Santana, M. Angela A. Meireles, Ademir José Petenate, Eric Keven Silva, Juliana Q. Albarelli et al.
    Pages 1-15
  3. Diego T. Santos, Ádina L. Santana, M. Angela A. Meireles, Ademir José Petenate, Eric Keven Silva, Juliana Q. Albarelli et al.
    Pages 17-33
  4. Diego T. Santos, Ádina L. Santana, M. Angela A. Meireles, Ademir José Petenate, Eric Keven Silva, Juliana Q. Albarelli et al.
    Pages 35-49
  5. Diego T. Santos, Ádina L. Santana, M. Angela A. Meireles, Ademir José Petenate, Eric Keven Silva, Juliana Q. Albarelli et al.
    Pages 51-64
  6. Diego T. Santos, Ádina L. Santana, M. Angela A. Meireles, Ademir José Petenate, Eric Keven Silva, Juliana Q. Albarelli et al.
    Pages 65-74
  7. Diego T. Santos, Ádina L. Santana, M. Angela A. Meireles, Ademir José Petenate, Eric Keven Silva, Juliana Q. Albarelli et al.
    Pages 75-82

About this book

Introduction

This book provides deep insights on the fundamentals, applications and perspectives of the Supercritical AntiSolvent (SAS) Precipitation Process. Chapter 1 provides recent (2013-2018) reports on the use of supercritical CO2 (SC-CO2) antisolvent for micronization, coprecipitation and fractionation of high-value products for the food, cosmetic and pharmaceutical industries. Chapter 2 discusses another variant of the SAS precipitation process called Supercritical fluid extraction of emulsions (SFEE). This chapter provides recent data from 2016-2018 reports investigation of supercritical extraction of emulsions (SFEE) to encapsulate compounds of great interest to the food and non-food industry. Chapter 3 details the design and construction of a SAS Precipitation equipment. Chapter 4 presents experimental results regarding the validation of the supercritical particle formation equipment. Chapter 5 shows the effects of process parameters during particle precipitation using Combined High Turbulence Extraction Assisted by Ultrasound and Supercritical Antisolvent Fractionation (SAF) processes applied to semi-defatted annatto seeds, as a model raw material plant, were investigated. Chapter 6 shows experimental results regarding the process Ultrasound Emulsification Assisted by Nitrogen Hydrostatic Pressure (UEANHP), during the emulsification preparation step of the Supercritical Fluid Extraction of Emulsions (SFEE) process, one of the options of the SAS Precipitation-based process. Finally, Chaptesr 7 and 8 present some perspectives about the economics and process integration with other processes aiming the development of novel conceptual biorefinering approaches for plant materials valorization.

Keywords

Supercritical Fluids CO2 Green Solvent Particle Formation Emerging Technology microencapsulation biosurfactants

Authors and affiliations

  • Diego T. Santos
    • 1
  • Ádina L. Santana
    • 2
  • M. Angela A. Meireles
    • 3
  • Ademir José Petenate
    • 4
  • Eric Keven Silva
    • 5
  • Juliana Q. Albarelli
    • 6
  • Júlio C. F. Johner
    • 7
  • M.Thereza M. S. Gomes
    • 8
  • Ricardo Abel Del Castillo Torres
    • 9
  • Tahmasb Hatami
    • 10
  1. 1.LASEFI/DEA, School of Food EngineeringUniversity of Campinas—UNICAMPCampinasBrazil
  2. 2.LASEFI/DEA, School of Food EngineeringUniversity of Campinas—UNICAMPCampinasBrazil
  3. 3.LASEFI/DEA, School of Food EngineeringUniversity of Campinas—UNICAMPCampinasBrazil
  4. 4.Process ImprovementEDTICampinasBrazil
  5. 5.LASEFI/DEA, School of Food EngineeringUniversity of Campinas—UNICAMPCampinasBrazil
  6. 6.LASEFI/DEA, School of Food EngineeringUniversity of Campinas—UNICAMPCampinasBrazil
  7. 7.LASEFI/DEA, School of Food EngineeringUniversity of Campinas—UNICAMPCampinasBrazil
  8. 8.LASEFI/DEA, School of Food EngineeringUniversity of Campinas—UNICAMPCampinasBrazil
  9. 9.LASEFI/DEA, School of Food EngineeringUniversity of Campinas—UNICAMPCampinasBrazil
  10. 10.LASEFI/DEA, School of Food EngineeringUniversity of Campinas—UNICAMPCampinasBrazil

Bibliographic information

  • DOI https://doi.org/10.1007/978-3-030-26998-2
  • Copyright Information The Author(s), under exclusive license to Springer Nature Switzerland AG 2019
  • Publisher Name Springer, Cham
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-3-030-26997-5
  • Online ISBN 978-3-030-26998-2
  • Series Print ISSN 2191-530X
  • Series Online ISSN 2191-5318
  • Buy this book on publisher's site