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Pinheiro Pantoja KR, Melo Aires GC, Ferreira CP, de Lima MDC, Menezes EGO, de Carvalho Junior RN. Supercritical Technology as an Efficient Alternative to Cold Pressing for Avocado Oil: A Comparative Approach. Foods 2024; 13:2424. [PMID: 39123615 PMCID: PMC11311359 DOI: 10.3390/foods13152424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2024] [Revised: 07/26/2024] [Accepted: 07/26/2024] [Indexed: 08/12/2024] Open
Abstract
Avocado oil is rich in nutrients beneficial to human health, such as monounsaturated fatty acids, phenolic compounds, tocopherol, and carotenoids, with numerous possibilities for application in industry. This review explores, through a comparative approach, the effectiveness of the supercritical oil extraction process as an alternative to the conventional cold-pressing method, evaluating the differences in the extraction process steps through the effect of temperature and operating pressure on bioactive quality and oil yield. The results reveal that supercritical avocado oil has a yield like that of mechanical cold pressing and superior functional and bioactive quality, especially in relation to α-tocopherol and carotenoids. For better use and efficiency of the supercritical technology, the maturation stage, moisture content, fruit variety, and collection period stand out as essential factors to be observed during pre-treatment, as they directly impact oil yield and nutrient concentration. In addition, the use of supercritical technology enables the full use of the fruit, significantly reducing waste, and adds value to the agro-industrial residues of the process. It produces an edible oil free of impurities, microorganisms, and organic solvents. It is a green, environmentally friendly technology with long-term environmental and economic advantages and an interesting alternative in the avocado market.
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Affiliation(s)
- Kelly Roberta Pinheiro Pantoja
- Program of Post-Graduation in Natural Resources Engineering in the Amazon (PRODERNA), Federal University of Pará, 01 Augusto Corrêa Street, Belém 66075110, PA, Brazil;
| | - Giselle Cristine Melo Aires
- Program of Post-Graduation in Food Science and Technology (PPGCTA), Federal University of Pará, 01 Augusto Corrêa Street, Belém 66075110, PA, Brazil;
| | - Clara Prestes Ferreira
- Food Science and Technology Laboratory (LCTEA), Federal University of Pará, 01 Augusto Corrêa Street, Belém 66075110, PA, Brazil; (C.P.F.); (M.d.C.d.L.)
| | - Matheus da Costa de Lima
- Food Science and Technology Laboratory (LCTEA), Federal University of Pará, 01 Augusto Corrêa Street, Belém 66075110, PA, Brazil; (C.P.F.); (M.d.C.d.L.)
| | - Eduardo Gama Ortiz Menezes
- Department of Chemical Engineering, Federal Institute of Education, Science and Technology of Rondônia (IFRO), 4985 Calama Avenue, Porto Velho 76820441, RO, Brazil;
| | - Raul Nunes de Carvalho Junior
- Program of Post-Graduation in Food Science and Technology, Program of Post-Graduation in Natural Resources Engineering in the Amazon, Federal University of Pará, 01 Augusto Corrêa Street, Belém 66075110, PA, Brazil
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Machado ND, Mosquera JE, Cejudo-Bastante C, Goñi ML, Martini RE, Gañán NA, Mantell-Serrano C, Casas-Cardoso L. Supercritical Impregnation of PETG with Olea europaea Leaf Extract: Influence of Operational Parameters on Expansion Degree, Antioxidant and Mechanical Properties. Polymers (Basel) 2024; 16:1567. [PMID: 38891513 PMCID: PMC11174583 DOI: 10.3390/polym16111567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2024] [Revised: 05/28/2024] [Accepted: 05/29/2024] [Indexed: 06/21/2024] Open
Abstract
PETG (poly(ethylene glycol-co-cyclohexane-1,4-dimethanol terephthalate)) is an amorphous copolymer, biocompatible, recyclable, and versatile. Nowadays, it is being actively researched for biomedical applications. However, proposals of PETG as a platform for the loading of bioactive compounds from natural extract are scarce, as well as the effect of the supercritical impregnation on this polymer. In this work, the supercritical impregnation of PETG filaments with Olea europaea leaf extract was investigated, evaluating the effect of pressure (100-400 bar), temperature (35-55 °C), and depressurization rate (5-50 bar min-1) on the expansion degree, antioxidant activity, and mechanical properties of the resulting filaments. PETG expansion degree ranged from ~3 to 120%, with antioxidant loading ranging from 2.28 to 17.96 g per 100 g of polymer, corresponding to oxidation inhibition values of 7.65 and 66.55%, respectively. The temperature and the binary interaction between pressure and depressurization rate most affected these properties. The mechanical properties of PETG filaments depended greatly on process variables. Tensile strength values were similar or lower than the untreated filaments. Young's modulus and elongation at break values decreased below ~1000 MPa and ~10%, respectively, after the scCO2 treatment and impregnation. The extent of this decrease depended on the supercritical operational parameters. Therefore, filaments with higher antioxidant activity and different expansion degrees and mechanical properties were obtained by adjusting the supercritical processing conditions.
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Affiliation(s)
- Noelia D. Machado
- Chemical Engineering and Food Technology Department, Faculty of Science, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Avda. República Saharaui, s/n, 11510 Puerto Real, Spain; (C.C.-B.); (C.M.-S.); (L.C.-C.)
| | - José E. Mosquera
- Centre de Recherche de Royallieu, Laboratoire Transformations Intégrées de la Matière Renouvelable (TIMR), Ecole Supérieure de Chimie Organique et Minérale (ESCOM), Université de Technologie de Compiègne, Rue du Docteur Schweitzer CS 60319, 60203 Compiègne, France;
| | - Cristina Cejudo-Bastante
- Chemical Engineering and Food Technology Department, Faculty of Science, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Avda. República Saharaui, s/n, 11510 Puerto Real, Spain; (C.C.-B.); (C.M.-S.); (L.C.-C.)
| | - María L. Goñi
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos y Química Aplicada (IPQA–UNC–CONICET), Av. Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina; (M.L.G.); (R.E.M.); (N.A.G.)
- Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba (ICTA–FCEFyN–UNC), Av. Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina
| | - Raquel E. Martini
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos y Química Aplicada (IPQA–UNC–CONICET), Av. Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina; (M.L.G.); (R.E.M.); (N.A.G.)
- Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba (ICTA–FCEFyN–UNC), Av. Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina
| | - Nicolás A. Gañán
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos y Química Aplicada (IPQA–UNC–CONICET), Av. Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina; (M.L.G.); (R.E.M.); (N.A.G.)
- Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba (ICTA–FCEFyN–UNC), Av. Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina
| | - Casimiro Mantell-Serrano
- Chemical Engineering and Food Technology Department, Faculty of Science, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Avda. República Saharaui, s/n, 11510 Puerto Real, Spain; (C.C.-B.); (C.M.-S.); (L.C.-C.)
| | - Lourdes Casas-Cardoso
- Chemical Engineering and Food Technology Department, Faculty of Science, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Avda. República Saharaui, s/n, 11510 Puerto Real, Spain; (C.C.-B.); (C.M.-S.); (L.C.-C.)
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Rojas A, Sajadian SA, López-de-Dicastillo C, Ardestani NS, Aguila G, Jouyban A. Improving and measuring the solubility of favipiravir and montelukast in SC-CO 2 with ethanol projecting their nanonization. RSC Adv 2023; 13:34210-34223. [PMID: 38020033 PMCID: PMC10664086 DOI: 10.1039/d3ra05484e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2023] [Accepted: 11/14/2023] [Indexed: 12/01/2023] Open
Abstract
Supercritical carbon dioxide (SC-CO2)-based approaches have become more popular in recent years as alternative methods for creating micro- or nanosized medicines. Particularly, high drug solubility is required in those techniques using SC-CO2 as a solvent. During the most recent pandemic years, favipiravir and montelukast were two of the most often prescribed medications for the treatment of COVID-19. In this study, ethanol at 1 and 3 mol% was utilized as a cosolvent to increase the solubility of both medicines in SC-CO2 by a static approach using a range of temperatures (308 to 338 K) and pressure (12 to 30 MPa) values. The experimentally determined solubilities of favipiravir and montelukast in SC-CO2 + 3 mol% ethanol showed solubility values up to 33.3 and 24.5 times higher than that obtained for these drugs with only SC-CO2. The highest values were achieved in the pressure of 12 MPa and temperature of 338 K. Last but not least, six density-based semi-empirical models with various adjustable parameters were used to perform the modeling of the solubility of favipiravir and montelukast.
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Affiliation(s)
- Adrián Rojas
- Packaging Innovation Center (LABEN), Department of Science and Food Technology, Faculty of Technology, University of Santiago of Chile (USACH) Obispo Umaña 050 Santiago 9170201 Chile
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA) Santiago 9170124 Chile
| | - Seyed Ali Sajadian
- Department of Chemical Engineering, Faculty of Engineering, University of Kashan 87317-53153 Kashan Iran
| | - Carol López-de-Dicastillo
- Packaging Laboratory, Institute of Agrochemistry and Food Technology IATA-CSIC Av. Agustín Escardino 7 46980 Paterna Spain
| | - Nedasadat Saadati Ardestani
- Nanotechnology Research Center, Research Institute of Petroleum Industry (RIPI) P.O. Box: 14857-336 Tehran Iran
| | - Gonzalo Aguila
- Departamento de Ciencias de la Ingeniería, Facultad de Ingeniería, Universidad Andres Bello Antonio Varas 880 Santiago Chile
| | - Abolghasem Jouyban
- Pharmaceutical Analysis Research Center and Faculty of Pharmacy, Tabriz University of Medical Sciences Tabriz Iran
- Pharmaceutical Sciences Research Center, Shahid Beheshti University of Medical Sciences Tehran Iran
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