Effect of CO Flow Rate on the Extraction of Astaxanthin and Fatty Acids from Using Supercritical Fluid Technology.

Molecules

Laboratorio de Microencapsulación de Compuestos Bioactivos (LAMICBA) del Departamento de Ciencias de los Alimentos y Nutrición, Facultad de Ciencias de la Salud (FACSA), Universidad de Antofagasta, Avda, Universidad de Antofagasta 02800, Campus Coloso, P.O. Box 1240000 Antofagasta, Chile.

Published: December 2020

is the largest producer of natural astaxanthin in the world. Astaxanthin is a bioactive compound used in food, feed, nutraceutics, and cosmetics. In this study, astaxanthin extraction from by supercritical fluid extraction was evaluated. The effects of temperature (40 and 50 °C), pressure (40 and 50 MPa), and CO flow rate (2 and 4 L/min) were investigated. The results showed that the highest astaxanthin recovery was obtained at 50 °C/50 MPa and the CO flow rates evaluated had no significant effect. It was possible to achieve astaxanthin recoveries of 95% after 175 min for a CO flow rate of 2 L/min, and 95 min for CO flow rate of 4 L/min. The ω-6/ω-3 ratios obtained were similar in all conditions, reaching 0.87, demonstrating that the extracts from by SFE are rich in unsaturated fatty acids (UFA) which increases their positive effects when used as a functional ingredient in food.

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http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7766558PMC
http://dx.doi.org/10.3390/molecules25246044DOI Listing

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