Extraction of curcuminoids from deflavored turmeric (Curcuma longa L.) using pressurized liquids: Process integration and economic evaluation

•Pressurized liquid extraction of curcuminoids from deflavored turmeric was conducted.•Maximum curcuminoids content of 4.4% d.b. was obtained at 333K and 10MPa.•PLE required less time than Soxhlet and low-pressure solvent extraction.•Obtaining extracts rich in curcuminoids by PLE is economically feasible. Pressurized liquid extraction (PLE) of curcuminoids from deflavored turmeric rhizomes was optimized. The rhizomes were initially deflavored by extraction with supercritical CO2. Immediately after SFE, PLE process was performed using ethanol as the solvent and a static extraction time of 20min, and the independent variables were the temperature (333–353K) and pressure (10–35MPa). The results indicate that the optimum extraction temperature and pressure were 333K and 10MPa, respectively. PLE required three and six times less extraction time than low-pressure solvent extraction and Soxhlet extraction, respectively, to produce similar extraction yields. The cost of manufacturing (COM) decreased from US$ 94.92kg−1 to US$ 88.26kg−1 when the capacity of the two-extractor system increased from 0.05m3 to 0.5m3 and from US$ 94.92kg−1 to US$ 17.86kg−1 when the cost of the raw materials decreased from US$ 7.91kg−1 to US$ 0.85kg−1 for a two 0.05m3 extractor system.