Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/351589
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampAguiar, Ana Carolina de-
dc.contributor.authorunicampSilva, Luiz Paulo Sales-
dc.contributor.authorunicampMartínez, Julian-
dc.typeArtigopt_BR
dc.titleEconomic analysis of oleoresin production from malagueta peppers (capsicum frutescens) by supercritical fluid extractionpt_BR
dc.contributor.authorAguiar, Ana Carolina de-
dc.contributor.authorOsorio-Tobón, J. Felipe-
dc.contributor.authorSilva, Luiz Paulo Sales-
dc.contributor.authorBarbero, Gerardo Fernandez-
dc.contributor.authorMartínez, Julian-
dc.subjectCompostos fenólicospt_BR
dc.subject.otherlanguagePhenolic compoundspt_BR
dc.description.abstractAn economical evaluation of the extraction of capsaicinoids-rich oleoresin from malagueta pepper using supercritical carbon dioxide was performed, considering both oleoresin and total capsaicinoids yields. Simulations of SFE process (15 MPa and 40 °C) were performed using the SuperPro Designer 8.5® to estimate the cost of manufacturing (COM) for three different SFE production scales (0.05, 0.3 and 0.5 m3). The calculated COM based on the total capsaicinoids yield had a minimum point in the extraction curve (for the three different scales) at 240 min, which indicates that the SFE process should be conducted up to this time. The COM for oleoresin extraction yield was obtained at 240 min in a 2 × 0.5 m3 unit, corresponding to 125.41 US$/kg extract. The estimated commercialization price of oleoresin obtained under the proposed conditions was 223 US$/kg extract, suggesting that the production of malagueta oleoresin by SFE seems to be economically applicable in large production scalept_BR
dc.relation.ispartofThe journal of supercritical fluidspt_BR
dc.relation.ispartofabbreviationJ. supercrit. fluidspt_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryPaíses Baixospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2018-
dc.date.monthofcirculationMar.pt_BR
dc.language.isoengpt_BR
dc.description.volume133pt_BR
dc.description.issuepart1pt_BR
dc.description.firstpage86pt_BR
dc.description.lastpage93pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0896-8446pt_BR
dc.identifier.eissn1872-8162pt_BR
dc.identifier.doi10.1016/j.supflu.2017.09.031pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0896844617304588pt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumber2015/18119-0pt_BR
dc.date.available2020-10-26T22:27:56Z-
dc.date.accessioned2020-10-26T22:27:56Z-
dc.description.provenanceSubmitted by Thais de Brito Barroso (tbrito@unicamp.br) on 2020-10-26T22:27:56Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-10-26T22:27:56Z (GMT). No. of bitstreams: 0 Previous issue date: 2018en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/351589-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordCapsaicinoidspt_BR
dc.subject.keywordCapsicum oleoresinpt_BR
dc.subject.keywordSupercritical extractionpt_BR
dc.subject.keywordCost predictionpt_BR
dc.identifier.source000426234000012pt_BR
dc.creator.orcid0000-0002-5063-7259pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0002-8182-7207pt_BR
dc.type.formArtigopt_BR
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