Extraction of biocompounds in grape seed using supercritical fluid extraction (SFE)

The interest in functional foods enhanced remarkably in recent years because of the growing awareness of the health benefits of the ingestion of foods enriched in bioactive compounds. Grape extracts have demonstrated a widely range of pharmacological activities including antiulcer and antioxidant properties, which are mainly associated with the phenolic compounds present. Nowadays, the use of grape by-products as a source of polyphenolic compounds, which are well known for their antioxidant properties, has been studied. These bioproducts can be attained by different extraction methods, but supercritical fluid extrction (SFE) can be a fast, efficient, and clean technique for the extraction of natural products from such matrices. The prevalent applications that SFE has recently obtained in the food industry increased the interest in the development of thermodynamic models to represent the phase equilibria of systems including food-related substances and supercritical carbon dioxide (SCCO2). Cubic equations of state (EoS) are the most relevant thermodynamic models applied to acquire these objectives. The current review gives an updated overview of the most important applications of supercritical fluids in the extraction of biocomponents from grape byproducts. Also, aspects related to the operational processing in the SFE are discussed and the best thermodynamic model associated with the SFE of grape biocomponent is introduced.

کلیدواژه ها:

Supercritical fluid extraction ، Grape ، Bioactive compounds