| Autor: |
Moreira RC; University of Campinas, School of Food Engineering, Department of Food Science and Nutrition. Monteiro Lobato Street, 80, 13083-862 Campinas, SP, Brazil., de Melo RPF; University of Campinas, School of Food Engineering, Department of Food Engineering and Technology. Monteiro Lobato Street, 80, 13083-862 Campinas, SP, Brazil., Martínez J; University of Campinas, School of Food Engineering, Department of Food Engineering and Technology. Monteiro Lobato Street, 80, 13083-862 Campinas, SP, Brazil., Marostica Junior MR; University of Campinas, School of Food Engineering, Department of Food Science and Nutrition. Monteiro Lobato Street, 80, 13083-862 Campinas, SP, Brazil., Pastore GM; University of Campinas, School of Food Engineering, Department of Food Science and Nutrition. Monteiro Lobato Street, 80, 13083-862 Campinas, SP, Brazil., Zorn H; Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring, 17, 35392 Giessen, Germany., Bicas JL; University of Campinas, School of Food Engineering, Department of Food Science and Nutrition. Monteiro Lobato Street, 80, 13083-862 Campinas, SP, Brazil. |
| Abstrakt: |
This review addresses the possibilities of using supercritical carbon dioxide (SC-CO 2 ) in the flavor industry in extraction and fractionation processes and its use as a reaction medium to generate aroma esters. The advantages and disadvantages are presented, comparing SC-CO 2 processing with traditional methods. The most distinguishable features of SC-CO 2 include mild reaction conditions, time savings, fewer toxicity concerns, higher sustainability, and the possibility of modulating solvent selectivity according to the process conditions (such as pressure and temperature). Thus, this review indicates the potential of using SC-CO 2 to obtain a high selectivity of compounds that can be applied in aroma technology and related fields. |
