The number of applications in food  industry has increased manifold in the lastfew year  as there   hasbeen an large  amount of research and  enhanced commercialization activity for theextraction of plant materials to generate eco friendly   extracts for use as ingredients innutraceuticals and functional foods (Saldana et al., 2010). From the various studies it is evident that  oils are common extraction targets componentsespecially  Special oils, such as thosefrom  seeds and nuts  as they have high  commercial value at low volumes. Since theseoils have high concentration of bioactive components, conversely the lowcritical temperature supercritical CO2 (SC-CO2) helps in maintainingtheir safety and bioactivity. Among carotenoids the lycopene   and ?-caroteneare mostly extracted by using SC-CO2 (Matte etal., 2009.

).Moreover Phytosterols possess a variety of health benefits,including cholesterol lowering effect and antioxidant functionality (Lagar et al., 2006). SC-CO2extraction has also been utilized for the extraction of phytosterols from plantmaterials and/or for edible applications, both on their own and coupled withother major or minor lipid components (Nyam etal., 2011) and Other lipid soluble components like  phospholipid (Costa et al., 2010) squalene (Xu etal.

, 2010) and Co-Enzyme Q-10 (Laplante etal., 2009). Despite the very low solubility of phenolics in SC-CO2,the extractions of phenolics  have beeninvestigated quite extensively, especially in last few years (Kong et al., 2009). Multiple  extractions, or cycles of  Depressurization–pressurization, are moreprevalent with  supercritical  extractions of phenolics and polar compoundscomparing with lipid-soluble compound extractions (Babovic et al.

, 2010). Essential oils (Pourmortazavi & Hajimirsadeghi, 2007),Caffeine (Díaz-Reinoso et al., 2006),Polyols (Ghoreishi, 2009), stevia glycosides (Erkucuk et al., 2009) are also extracted by using SC-CO2extraction. In addition inactivation of micro organisms is achieved through aseries of mechanisms based on SC-CO2 (Spilimbergo & Bertucco,2003).

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