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Food Qual Safet
    
Advent of clean and green technology for preparation of low-cholesterol dairy cream powder: supercritical fluid extraction process
Mousumi Ghosh, Chitra J., Shubhangi Srivastava and Hari Niwas Mishra 
Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Mednipore, India.
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Abstract  

Objectives

Due to health issues related to cholesterol and the emphasis on manufacture of low cholesterol food products, the research was undertaken for the extraction of cholesterol from cream powder using supercritical fluid extraction (SCFE) process.

Materials and Methods

Face centered composite design (FCCD) was used to design the experiments with three independent variables viz., extraction temperature (40°C–75°C), extraction pressure (100–250 bar) and dynamic time (2.5–3.5 h) taking two responses (cholesterol and fat content). The standardized flow rate and static time were 5 L/min (expanded CO2 gas) and 30 min, respectively. Response surface methodology was used for optimizing the process variables.

Results

It was found that higher operating pressure, low extraction temperature and moderate amount of dynamic time facilitated the removal of cholesterol. The optimized process conditions of 75°C, 204 bar and 3.5 h dynamic time yielded 39% reduction in cholesterol content and 10.6% reduction in total fat content of the cream powder.

Conclusions

Thus, a low cholesterol cream powder was developed with health benefits for people suffering from cardiovascular diseases.



Key wordscholesterol      supercritical fluid extraction      HPLC      face-centred composite design      response surface methodology
     
Received: 22 December 2017      Published: 03 July 2018
Corresponding Authors: Mousumi Ghosh, Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Mednipore, India.     E-mail: mousumi199118@gmail.com
Cite this article:

Mousumi Ghosh, Chitra J., Shubhangi Srivastava, Hari Niwas Mishra. Advent of clean and green technology for preparation of low-cholesterol dairy cream powder: supercritical fluid extraction process. Food Qual Safet, 2018, 2(4): 205-211.

URL:

http://www.zjujournals.com/fqs/10.1093/fqsafe/fyy012     OR     http://www.zjujournals.com/fqs/Y2018/V2/I4/205


制备低胆固醇乳粉的清洁和绿色技术:超临界流体萃取

目的
由于与胆固醇有关的健康问题以及对低胆固醇食品生产的重视,本研究通过超临界流体萃取(SCFE)工艺从乳粉中提取胆固醇。
材料和方法
中心复合设计方法用于进行实验设计,其中三个独立变量,即提取温度(40°C-75°C),提取压力(100-250 bar)和时间(2.5-3.5 h),对应两个响应值(胆固醇和脂肪含量)。标准流速和静态时间分别为5L/分钟(CO2气体)和30分钟。响应面试验设计用于优化各个变量。
结果
实验表明较高的操作压力、较低的提取温度和适度的动态时间可促进胆固醇去除。 在优化工艺条件(75℃,204bar和3.5h动态时间)下,胆固醇含量减少39%,并且奶油粉末的总脂肪含量减少10.6%。
结论
因此,开发了一种低胆固醇奶油粉末,对患有心血管疾病的人具有健康益处。

关键词: 胆固醇,  超临界流体萃取,  HPLC,  中心复合设计,  响应面法 
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