Endre søk
RefereraExporteraLink to record
Permanent link

Direct link
Referera
Referensformat
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annet format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annet språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf
Effect of novel drying techniques on the extraction of anthocyanins from bilberry press cake using supercritical carbon dioxide
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing. University of Applied Science, Germany.
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.ORCID-id: 0000-0003-3171-1203
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing. NutraGreen – Research & Technical Solutions, Sweden.
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.
2015 (engelsk)Inngår i: Innovative Food Science & Emerging Technologies, ISSN 1466-8564, E-ISSN 1878-5522, Vol. 29, s. 209-214Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

The objective of this study was to assess the effect of novel drying techniques on the total anthocyanin content of extracts from bilberry press cake using supercritical carbon dioxide with ethanol as co-solvent. Prior to extraction, bilberry press cake was dried at 40 °C and 70 °C to moisture contents of 6% and 20% (w/w) by infrared drying, infrared impingement drying, and microwave-assisted hot-air drying and compared to freeze drying. The total anthocyanin content of extracts varied in the range of 13.67 ± 0.25 mg/g dry weight to 43.66 ± 0.79 mg/g dry weight, dependent on the choice of drying technique, temperature, and moisture content. Bilberry press cake treated with infrared impingement drying at 70 °C to 20% (w/w) moisture content resulted in the highest total anthocyanin content of extracts. The findings of this study show the importance in combining supercritical carbon dioxide extraction with an appropriate drying technique.

Industrial relevance

Supercritical carbon dioxide extraction is a green technology that offers mild extraction conditions for sensitive compounds. Drying prior to the extraction is usually necessary and may limit the extraction efficiency by degrading sensitive compounds or influencing the matrix and thereby the release of solute in the subsequent extraction step. More knowledge about the effect of different drying techniques on the extraction efficiency is of industrial interest to optimize both the yield and quality of extracts.

sted, utgiver, år, opplag, sider
2015. Vol. 29, s. 209-214
Emneord [en]
Bilberry, Press cake, Anthocyanins, Drying, Pretreatment, Supercritical carbon dioxide extraction
HSV kategori
Identifikatorer
URN: urn:nbn:se:ri:diva-6841DOI: 10.1016/j.ifset.2015.02.002Scopus ID: 2-s2.0-84929513781Lokal ID: 23730OAI: oai:DiVA.org:ri-6841DiVA, id: diva2:964682
Tilgjengelig fra: 2016-09-08 Laget: 2016-09-08 Sist oppdatert: 2021-06-18bibliografisk kontrollert

Open Access i DiVA

Fulltekst mangler i DiVA

Andre lenker

Forlagets fulltekstScopus

Person

Eliasson, Lovisa

Søk i DiVA

Av forfatter/redaktør
Eliasson, Lovisa
Av organisasjonen
I samme tidsskrift
Innovative Food Science & Emerging Technologies

Søk utenfor DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric

doi
urn-nbn
Totalt: 44 treff
RefereraExporteraLink to record
Permanent link

Direct link
Referera
Referensformat
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annet format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annet språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf
v. 2.43.0