Supercritical fluid extraction as a potential mitigation strategy for the reduction of acrylamide level in coffee
Supercritical fluid extraction as a potential mitigation strategy for the reduction of acrylamide level in coffee
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DOI：
10.1016/j.jfoodeng.2012.10.045
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发表时间：
2013-04-01
影响因子：
5.5
通讯作者：
Manna, Luigi
中科院分区：
文献类型：
--
作者：
Banchero, Mauro;Pellegrino, Gloria;Manna, Luigi
首次研究了超临界CO2萃取法去除咖啡中的丙烯酰胺。实验分为两个步骤：预焙烧处理和超临界萃取过程。第一项工作的主要目的是研究该工艺的可行性，而不是处理对咖啡感官特性的影响。通过测定超临界处理前后咖啡豆中丙烯酰胺的含量，考察其去除率。考察了温度、压力、提取时间和添加改性剂（乙醇）对提取效果的影响。超临界处理不影响咖啡中咖啡因的含量，丙烯酰胺的提取率最高可达79%。压力变化对提取结果影响不大，但温度对提取过程的影响最大。乙醇的加入导致超临界溶剂混合物极性的改变，使萃取性能显著提高。实验范围内的最佳工作条件为100℃、200 bar和9.5% w/w的乙醇。(C) 2012 Elsevier Ltd.版权所有。
The removal of acrylamide from coffee through supercritical CO2 extraction has been investigated for the first time. Two steps were performed: a pre-roasting treatment and a supercritical extraction process. The main aim of this first work was to investigate the feasibility of the process more than the impact of the treatment on the organoleptic properties of coffee. The efficiency of acrylamide removal was checked by measuring its content in the coffee beans before and after the supercritical treatment. The role of temperature, pressure, extraction time and the addition of a modifier (ethanol) was examined.The supercritical treatment did not affect the caffeine content of coffee and a maximum extraction efficiency of 79% was found for acrylamide. While a pressure variation did not significantly affect the results, temperature affected the extraction process at the highest extent. The addition of ethanol resulted in a significant increase in the extraction performance due to the change in polarity of the supercritical solvent mixture. The best working conditions in the experimental range here investigated were 100 degrees C, 200 bar and 9.5% w/w ethanol. (C) 2012 Elsevier Ltd. All rights reserved.