Peculiarities of extracting ingredients from plant materials
Abstract
This article provides a review of carbon dioxide extraction, the specifics of the extraction process from plant materials, and an analysis of the properties of liquid carbon dioxide as a solvent for extracting ingredients from plant materials. This article is intended for scientists, engineers, and technicians in the food and processing industries, as well as the pharmaceutical industry. The development of energy-saving technologies that enable the production of new, high-quality products in the pharmaceutical, perfume, and food industries is driven by the pressing public demand for high-quality medicines and food products, as well as environmentally friendly production. One solution to this problem is the use of liquefied and compressed carbon dioxide as an extractant. Extraction with liquefied carbon dioxide significantly expands the range of biologically active compounds extracted and enables the production of concentrations of biologically active substances in the final product that are impossible to achieve using any other known extraction method. The structural features of our region’s plant materials - fruit pits, grape seeds, pumpkin, melon, etc. - require the development of technological extraction modes using liquid and supercritical carbon dioxide, the kinetics and dynamics of the extraction process, and the determination of the effect of the extraction process on the yield and quality of the resulting product.