Optimization of supercritical carbon dioxide extraction of fat and cholesterol from beef floss by response surface methodology. Food Research, 5 (1). pp. 232-245. ISSN 2550-2166 (2021)
Abstract
Supercritical carbon dioxide (Sc-CO2) was applied to extract fat and cholesterol from beef floss (BF). A response surface methodology (RSM) based on central composite design (CCD) was employed to optimize the extraction conditions of temperature (30 - 62°C), pressure (7 - 35 MPa), and extraction time (0 - 40 mins). The optimum conditions were estimated to be at 51.0°C and 32.8 MPa for a duration of 32.7 mins. Under such conditions, the percentage of fat and cholesterol reduction plus lightness of Sc-CO2 treated BF (STBF) were 81.12%, 86.17%, and 57.60, respectively. There were no significant differences (p>0.05) between experimental and predicted values, indicating the adequacy of the well-fitting models. Furthermore, the protein and ash content of STBF increased significantly (p<0.05) as a result of the extraction. This study indicated that RSM-CCD can be potentially employed in maximizing the extraction of fat and cholesterol from BF under mild Sc-CO2 conditions.
| Item Type: | Article |
|---|---|
| Keywords: | Beef floss, Supercritical carbon dioxide extraction, Fat, Cholesterol, Response surface methodology |
| Taxonomy: | By Niche > Food Technology > Food Industry and Trade > Environmental Aspects By Niche > Food Technology > Food Industry and Trade > Nutrition By Niche > Food Technology > Food Industry and Trade > Quality Control |
| Local Content Hub: | Niche > Food Technology |
| Depositing User: | Mohd Hafiz Kasirun |
| Date Deposited: | 07 Dec 2023 09:22 |
| Last Modified: | 07 Dec 2023 09:22 |
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