Supercritical Fluid Extraction Kinetics of Cherry Seed Oil: Kinetics Modeling and ANN Optimization

Isolation of Cherry Seed Oil Using Conventional Techniques and Supercritical Fluid Extraction

This study aims to compare the suitability of three extraction techniques (cold pressing, Soxhlet and supercritical fluid extraction (SFE)) to isolate oil from cherry seeds. Oils were examined in terms of extraction yield, fatty acids profile, tocopherols yield and antioxidant activity. Additionally, influence of SFE parameters was evaluated using one-factor-at-a-time design with pressure (200−350 bar), temperature (40−70 °C), flow rate (0.2−0.4 kg/h) and particle size (<800 µm and >800 µm). Oil yields ranged from 2.50% to 13.02%, whereas the highest yield was achieved with SFE. Samples were rich in polyunsaturated fatty acids, regardless of the applied extraction technique. The main fatty acids were linoleic (46.32−47.29%), oleic (40.89−41.65%), palmitic (6.56−8.00%) and stearic (2.21−2.30%) acid. Total tocopherols yield was between 16.63 mg/100 g oil and 60.61 mg/100 g oil, and highest yield was achieved with SFE. Among the tocopherols, γ-tocopherol was the most abundant, followed by α-, δ- and β-tocopherol. Antioxidant activity was determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic) cation (ABTS) assays, and the results indicated that SFE extracts exhibited better or comparable antioxidant potential compared to traditional techniques. The comparison between modern and conventional extractions for oil recovery demonstrates pros and cons for the possibility of industrial application.

Residual levels and dietary intake risk assessment of 11 pesticides in apricots from different ecological planting regions in China

The frequent and massive use of pesticides has led to pesticide residues in apricot, threatening food safety and human health. A reliable and simple modified QuEChERS method with ultra-performance liquid chromatography-tandem mass spectrometry was developed for the simultaneous determination of 11 pesticides in apricot. Method validation indicated that satisfied linearity (R² ≥ 0.9959), accuracy (recoveries of 72-119%), sensitivity (limits of detection, 0.03-0.30 μg/kg; limits of quantification, 0.13-1.00 μg/kg), and precision (relative standard deviations ≤ 11.9%), and matrix effects were 0.89-1.13. Apricot samples from different ecological regions in China were collected and tested using the proposed methods. Monitoring results were used to assess the dietary intake risk of Chinese populations of different ages and genders. Dietary risk assessment revealed that the risk quotients were 0.003-1.184% for different gender and age groups in China, indicating none unacceptable public health risk for general population. This work was thus significant in developing a simpler, more efficient and economical analysis method and food safety risks of the 11 pesticides on apricot and facilitated the establishment of maximum residue limits.

Lipid Extracts Obtained by Supercritical Fluid Extraction and Their Application in Meat Products

Supercritical fluid extraction (SFE) has been recognized as the green and clean technique without any negative impact on the environment. Although this technique has shown high selectivity towards lipophilic bioactive compounds, very few case studies on the application of these extracts in final products and different food matrices were observed. Considering the recent developments in food science and the increasing application of supercritical extracts in meat products in the last decade (2012–2022), the aim of this manuscript was to provide a systematic review of the lipid extracts and bioactives successfully obtained by supercritical fluid extraction and their application in meat products as antioxidant and/or antimicrobial agents. Lipophilic bioactives from natural resources were explained in the first step, which was followed by the fundamentals of supercritical fluid extraction and application on recovery of these bioactives. Finally, the application of natural extracts and bioactives obtained by this technique as functional additives in meat and meat products were thoroughly discussed in order to review the state-of-the-art techniques and set the challenges for further studies.