Optimization of supercritical CO2 process to pasteurize dietary supplement: Influencing factors and CO2 transfer approach
[Display omitted] •The inactivation of a microorganism trio in an aqueous dietary supplement (109 CFU/ml) by compressed CO2 was investigated.•Statistical analysis shows that temperature, pressure or introduced CO2 amount, and duration were influencing factors.•The treatment duration can be shortened...
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| Veröffentlicht in: | The Journal of supercritical fluids 2018-11, Vol.141, p.240-251 |
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| container_title | The Journal of supercritical fluids |
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| creator | Fleury, Christelle Savoire, Raphaëlle Harscoat-Schiavo, Christelle Hadj-Sassi, Abdessattar Subra-Paternault, Pascale |
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•The inactivation of a microorganism trio in an aqueous dietary supplement (109 CFU/ml) by compressed CO2 was investigated.•Statistical analysis shows that temperature, pressure or introduced CO2 amount, and duration were influencing factors.•The treatment duration can be shortened for lower microbial load ( |
| doi_str_mv | 10.1016/j.supflu.2018.01.009 |
| format | Article |
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•The inactivation of a microorganism trio in an aqueous dietary supplement (109 CFU/ml) by compressed CO2 was investigated.•Statistical analysis shows that temperature, pressure or introduced CO2 amount, and duration were influencing factors.•The treatment duration can be shortened for lower microbial load (<106 CFU/mL).•The kinetics of CO2 dissolution in the aqueous phase was estimated via gas-liquid mass transfer.•The CO2 transfer is not the limiting step of the inactivation.
Inactivation of a concentrated threesome of microorganisms (E. coli, S. cerevisiae, L. innocua) in a dietary supplement was investigated using compressed CO2 in batch stirred reactor. Among the operating factors and their range studied through experimental design (20–55 °C, 30–170 bar, duration 30–140 min, depressurization rate 30–120 bar/min), temperature had a dominant effect and increased the inactivation as did pressure but in a lesser extent; duration intervened in combination with pressure and depressurization rate had no effect. The influence of the contamination level showed that the treatment was more effective as the microbial load decreased so its duration can be shortened. Total inactivation was achieved for loads up to 106 CFU/mL at 100 bar, 38 °C, 75 min. The dynamic aspect of CO2 dissolution, theoretically described via gas-liquid mass transfer, showed that dissolution was not a limiting step. Regarding ingredients, polyphenols were fully preserved whereas vitamin C was preserved at ∼90%.</description><identifier>ISSN: 0896-8446</identifier><identifier>EISSN: 1872-8162</identifier><identifier>DOI: 10.1016/j.supflu.2018.01.009</identifier><language>eng</language><publisher>Elsevier B.V</publisher><subject>Active nutrients ; Chemical and Process Engineering ; Dietary supplement ; Engineering Sciences ; Gas-liquid contactor ; High pressure carbon dioxide ; Inactivation ; Mass transfer</subject><ispartof>The Journal of supercritical fluids, 2018-11, Vol.141, p.240-251</ispartof><rights>2018 Elsevier B.V.</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c340t-3992f8a49ac531ed5f013e32f7c7ebbe662644eb72cea8803e67a9b5326f6bae3</citedby><cites>FETCH-LOGICAL-c340t-3992f8a49ac531ed5f013e32f7c7ebbe662644eb72cea8803e67a9b5326f6bae3</cites><orcidid>0000-0001-8798-2825 ; 0000-0003-2882-2180</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.supflu.2018.01.009$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>230,314,780,784,885,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://hal.science/hal-02356397$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Fleury, Christelle</creatorcontrib><creatorcontrib>Savoire, Raphaëlle</creatorcontrib><creatorcontrib>Harscoat-Schiavo, Christelle</creatorcontrib><creatorcontrib>Hadj-Sassi, Abdessattar</creatorcontrib><creatorcontrib>Subra-Paternault, Pascale</creatorcontrib><title>Optimization of supercritical CO2 process to pasteurize dietary supplement: Influencing factors and CO2 transfer approach</title><title>The Journal of supercritical fluids</title><description>[Display omitted]
•The inactivation of a microorganism trio in an aqueous dietary supplement (109 CFU/ml) by compressed CO2 was investigated.•Statistical analysis shows that temperature, pressure or introduced CO2 amount, and duration were influencing factors.•The treatment duration can be shortened for lower microbial load (<106 CFU/mL).•The kinetics of CO2 dissolution in the aqueous phase was estimated via gas-liquid mass transfer.•The CO2 transfer is not the limiting step of the inactivation.
Inactivation of a concentrated threesome of microorganisms (E. coli, S. cerevisiae, L. innocua) in a dietary supplement was investigated using compressed CO2 in batch stirred reactor. Among the operating factors and their range studied through experimental design (20–55 °C, 30–170 bar, duration 30–140 min, depressurization rate 30–120 bar/min), temperature had a dominant effect and increased the inactivation as did pressure but in a lesser extent; duration intervened in combination with pressure and depressurization rate had no effect. The influence of the contamination level showed that the treatment was more effective as the microbial load decreased so its duration can be shortened. Total inactivation was achieved for loads up to 106 CFU/mL at 100 bar, 38 °C, 75 min. The dynamic aspect of CO2 dissolution, theoretically described via gas-liquid mass transfer, showed that dissolution was not a limiting step. Regarding ingredients, polyphenols were fully preserved whereas vitamin C was preserved at ∼90%.</description><subject>Active nutrients</subject><subject>Chemical and Process Engineering</subject><subject>Dietary supplement</subject><subject>Engineering Sciences</subject><subject>Gas-liquid contactor</subject><subject>High pressure carbon dioxide</subject><subject>Inactivation</subject><subject>Mass transfer</subject><issn>0896-8446</issn><issn>1872-8162</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNp9kEtLxDAUhYMoOI7-AxfZumjNo01bF4IMPgYGZqPrcJveOBk6bUkygv56M464dBW4nPNx8hFyzVnOGVe32zzsJ9vvc8F4nTOeM9ackBmvK5HVXIlTMmN1o7K6KNQ5uQhhyxgrGZcz8rmeotu5L4huHOhoaSKhN95FZ6Cni7Wgkx8NhkDjSCcIEffefSHtHEbwn4f81OMOh3hHl0MagYNxwzu1YOLoA4Wh-6FED0Ow6ClMCQhmc0nOLPQBr37fOXl7enxdvGSr9fNy8bDKjCxYzGTTCFtD0YApJceutGk3SmErU2HbolJCFQW2lTAIdc0kqgqatpRCWdUCyjm5OXI30OvJu11arUdw-uVhpQ83JmSpZFN98JQtjlnjxxA82r8CZ_qgWm_1UbU-qNaM66Q61e6PNUz_-HDodTAuecDOeTRRd6P7H_ANjFSMIQ</recordid><startdate>201811</startdate><enddate>201811</enddate><creator>Fleury, Christelle</creator><creator>Savoire, Raphaëlle</creator><creator>Harscoat-Schiavo, Christelle</creator><creator>Hadj-Sassi, Abdessattar</creator><creator>Subra-Paternault, Pascale</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>AAYXX</scope><scope>CITATION</scope><scope>1XC</scope><orcidid>https://orcid.org/0000-0001-8798-2825</orcidid><orcidid>https://orcid.org/0000-0003-2882-2180</orcidid></search><sort><creationdate>201811</creationdate><title>Optimization of supercritical CO2 process to pasteurize dietary supplement: Influencing factors and CO2 transfer approach</title><author>Fleury, Christelle ; Savoire, Raphaëlle ; Harscoat-Schiavo, Christelle ; Hadj-Sassi, Abdessattar ; Subra-Paternault, Pascale</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c340t-3992f8a49ac531ed5f013e32f7c7ebbe662644eb72cea8803e67a9b5326f6bae3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Active nutrients</topic><topic>Chemical and Process Engineering</topic><topic>Dietary supplement</topic><topic>Engineering Sciences</topic><topic>Gas-liquid contactor</topic><topic>High pressure carbon dioxide</topic><topic>Inactivation</topic><topic>Mass transfer</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Fleury, Christelle</creatorcontrib><creatorcontrib>Savoire, Raphaëlle</creatorcontrib><creatorcontrib>Harscoat-Schiavo, Christelle</creatorcontrib><creatorcontrib>Hadj-Sassi, Abdessattar</creatorcontrib><creatorcontrib>Subra-Paternault, Pascale</creatorcontrib><collection>CrossRef</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>The Journal of supercritical fluids</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Fleury, Christelle</au><au>Savoire, Raphaëlle</au><au>Harscoat-Schiavo, Christelle</au><au>Hadj-Sassi, Abdessattar</au><au>Subra-Paternault, Pascale</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Optimization of supercritical CO2 process to pasteurize dietary supplement: Influencing factors and CO2 transfer approach</atitle><jtitle>The Journal of supercritical fluids</jtitle><date>2018-11</date><risdate>2018</risdate><volume>141</volume><spage>240</spage><epage>251</epage><pages>240-251</pages><issn>0896-8446</issn><eissn>1872-8162</eissn><abstract>[Display omitted]
•The inactivation of a microorganism trio in an aqueous dietary supplement (109 CFU/ml) by compressed CO2 was investigated.•Statistical analysis shows that temperature, pressure or introduced CO2 amount, and duration were influencing factors.•The treatment duration can be shortened for lower microbial load (<106 CFU/mL).•The kinetics of CO2 dissolution in the aqueous phase was estimated via gas-liquid mass transfer.•The CO2 transfer is not the limiting step of the inactivation.
Inactivation of a concentrated threesome of microorganisms (E. coli, S. cerevisiae, L. innocua) in a dietary supplement was investigated using compressed CO2 in batch stirred reactor. Among the operating factors and their range studied through experimental design (20–55 °C, 30–170 bar, duration 30–140 min, depressurization rate 30–120 bar/min), temperature had a dominant effect and increased the inactivation as did pressure but in a lesser extent; duration intervened in combination with pressure and depressurization rate had no effect. The influence of the contamination level showed that the treatment was more effective as the microbial load decreased so its duration can be shortened. Total inactivation was achieved for loads up to 106 CFU/mL at 100 bar, 38 °C, 75 min. The dynamic aspect of CO2 dissolution, theoretically described via gas-liquid mass transfer, showed that dissolution was not a limiting step. Regarding ingredients, polyphenols were fully preserved whereas vitamin C was preserved at ∼90%.</abstract><pub>Elsevier B.V</pub><doi>10.1016/j.supflu.2018.01.009</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0001-8798-2825</orcidid><orcidid>https://orcid.org/0000-0003-2882-2180</orcidid></addata></record> |
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| source | Elsevier ScienceDirect Journals Complete |
| subjects | Active nutrients Chemical and Process Engineering Dietary supplement Engineering Sciences Gas-liquid contactor High pressure carbon dioxide Inactivation Mass transfer |
| title | Optimization of supercritical CO2 process to pasteurize dietary supplement: Influencing factors and CO2 transfer approach |
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