Abstract
The application of supercritical technologies as an alternative to conventional methods for encapsulating food compounds is an area of research that can lead to significant innovations in various segments of industrial food processing. The existing supercritical techniques are classified as follows according to the function of the supercritical fluid used in the process: solvent; antisolvent; cosolvent or solute; nebulization compound; extractor and antisolvent techniques. Supercritical carbon dioxide (scCO2) is the substance most widely used for obtaining micro/nanoparticles due to its unique characteristics, and among the existing encapsulation supercritical techniques, those using scCO2 as the antisolvent are more likely to be successful because food compounds are generally less soluble or even insoluble in scCO2. In this context, this review presents and discusses the applications of supercritical processes using scCO2 as the antisolvent for the encapsulation of substances of interest to the food industry.
Highlights
Supercritical Antisolvent (SAS), Particles by Compressed Antisolvent (PCA), Aerosol Solvent Extraction System (ASES), Solution-Enhanced Dispersion by Supercritical Fluids (SEDS), Supercritical Antisolvent Precipitation with Enhanced Mass Transfer (SAS-EM) and Atomized Rapid Injection for Solvent Extraction (ARISE) processes were designed based on the GAS process, to how other processes for supercritical encapsulation arose as the initial configurations were improved using the latest known methods through patent development [53]
This review has shown that using scCO2 as the antisolvent is a viable technique for encapsulating compounds of interest to the food industry
There are few reports in the literature regarding this technique, with approximately 15 such articles found in the journals that are indexed in the Web-of-Science and Scopus databases reporting the encapsulation of compounds such as carotenoids [39, 32, 13, 21, 51, 37, 61], antioxidants [58], flavonoids [12] and polyphenols [56]
Summary
Various foods and nutrients, such as antioxidants, vitamins, flavorings and colorings, are naturally unstable under normal conditions of temperature and relative humidity, which restricts their availability and their application in food processing. Among the numerous conventional encapsulation processes, those based on supercritical technologies have attracted the food industry due to the possibility of working with thermolabile products and the ability to conduct particle engineering, i.e., to obtain new natural powdered additives, such as flavorings, colorings and antioxidants, with controlled characteristics, such as their size and size distribution. The use of scCO2 as the antisolvent has been explored for different materials, such as polymers, pharmaceuticals, dyestuffs, explosives, inorganic compounds and catalysts. This review presents and discusses the application of supercritical processes using scCO2 as the antisolvent for the encapsulation of substances of interest to the food industry
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