Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/352325
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampCavalcanti, Rodrigo Nunes-
dc.contributor.authorunicampAlbuquerque, Carolina Lima Cavalcanti de-
dc.contributor.authorunicampPetenate, Maria Angela de Almeida Meireles-
dc.typeArtigopt_BR
dc.titleSupercritical CO2 extraction of cupuassu butter from defatted seed residue: experimental data, mathematical modeling and cost of manufacturingpt_BR
dc.contributor.authorCavalcanti, R.N.-
dc.contributor.authorAlbuquerque, C.L.C.-
dc.contributor.authorMeireles, M.A.A.-
dc.subjectÁcidos graxospt_BR
dc.subjectExtração com fluído supercríticopt_BR
dc.subject.otherlanguageFatty acidspt_BR
dc.subject.otherlanguageSupercritical fluid extractionpt_BR
dc.description.abstractThe aim of this work was to perform a techno-economic feasibility study of the supercritical CO2 (scCO2) extraction for obtaining solvent-free cupuassu butter from cold-pressing by-product of cupuassu seeds and assess the influence of thermodynamic and kinetic variables on the yield, chemical composition, and manufacturing cost of the extracts. Phenolic content (0.47–2.82 mg/g) was much lower than those found in the literature (20–23 mg/g). The high contents of alpha (7.72–18.05 mg/g), gamma (233–365 mg/g), and delta (11.84–44.10 mg/g) tocopherols, as well as the high levels of unsaturated fatty acids (48%) compared to the saturated fatty acids (52%), give the cupuassu butter obtained by supercritical fluid extraction (SFE) a solvent-free product with high value-added and great potential for use as an ingredient in food, pharmaceutical and cosmetic industries. Optimal conditions for SFE of butter regarding extraction kinetics, chemical composition and production costs were 30–35 MPa and 50 °C.pt_BR
dc.relation.ispartofFood and bioproducts processingpt_BR
dc.relation.ispartofabbreviationFood bioprod. process.pt_BR
dc.publisher.cityLondonpt_BR
dc.publisher.countryReino Unidopt_BR
dc.publisherElsevierpt_BR
dc.date.issued2016-
dc.date.monthofcirculationJan.pt_BR
dc.language.isoengpt_BR
dc.description.volume97pt_BR
dc.description.firstpage48pt_BR
dc.description.lastpage62pt_BR
dc.rightsFechadopt_BR
dc.sourceScopuspt_BR
dc.identifier.issn0960-3085pt_BR
dc.identifier.eissn1744-3571pt_BR
dc.identifier.doi10.1016/j.fbp.2015.10.004pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0960308515001352pt_BR
dc.description.sponsorshipCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESpt_BR
dc.description.sponsordocumentnumber2952/2011pt_BR
dc.date.available2020-11-13T19:13:26Z-
dc.date.accessioned2020-11-13T19:13:26Z-
dc.description.provenanceSubmitted by Bruna Maria Campos da Cunha (bcampos@unicamp.br) on 2020-11-13T19:13:26Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-11-13T19:13:26Z (GMT). No. of bitstreams: 0 Previous issue date: 2016en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/352325-
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.keywordFree fatty acidspt_BR
dc.subject.keywordGreen technologypt_BR
dc.subject.keywordManufacturing costpt_BR
dc.subject.keywordOil-seedpt_BR
dc.subject.keywordSupercritical fluid extractionpt_BR
dc.subject.keywordTocopherolpt_BR
dc.identifier.source2-s2.0-84948402010pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0003-0310-7375pt_BR
dc.type.formArtigopt_BR
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