Extraction and recovery of limonoids with the supercritical carbon dioxide micro-bubble method

Masaki Miyake, M. Shimoda, Y. Osajima, Nobuya Inaba, Shigeru Ayano, Yoshihiko Ozaki, Shin Hasegawa

Research output: Contribution to journalArticle

9 Citations (Scopus)

Abstract

A new technique using supercritical carbon dioxide (SC-CO2) micro-bubble method to remove bitter limonoid aglycones from bitter juices has been developed. This procedure is also capable of isolating limonoid aglycones, purifying limonoid glucoside extracts obtained from citrus molasses and other sources, sterilizing the samples and inactivating enzymes in the samples. A pilot scale apparatus, which is capable of feeding a liquid sample and SC-CO2 continuously, successfully purified a limonoid glucoside extract isolated from mandarin. The yeild of limonoid glucosides in the SC-CO2 step was 97%. The product was practically odorless, tasteless and in an aceptic state.

Original languageEnglish
Pages (from-to)96-106
Number of pages11
JournalACS Symposium Series
Volume758
Publication statusPublished - Dec 1 2000

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Chemical Engineering(all)

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  • Cite this

    Miyake, M., Shimoda, M., Osajima, Y., Inaba, N., Ayano, S., Ozaki, Y., & Hasegawa, S. (2000). Extraction and recovery of limonoids with the supercritical carbon dioxide micro-bubble method. ACS Symposium Series, 758, 96-106.