Reutilization of food wastes: (9) The use of supercritical technology for the recovery of valuable compounds

Supercritical fuid extraction is considered an emergent technology because it presents several advantages over the traditional extraction methods, especially regarding environmental issues. Recovering bioactive compounds from plant material is its most widespread application. Another field that has been gaining space is the reutilization of food residues as a source of valuable compounds. This webinar presents the work done at LASEFI (LAboratory of Supercritical Technology: Extraction, Fractionation, and Identification of Vegetable Extracts) that belongs to the Department of Food Engineering (DEA), School of Food Engineering (FEA), University of Campinas (Unicamp), Brazil, on the supercritical fluid extraction of bioactive compounds from food industry residues: grape seed, sugarcane residue, and jabuticaba skin. Moreover, it will briefly present the use of supercritical technology to recover fermentable sugars from lignocellulosic wastes generated by food industry by sub/supercritical water hydrolysis. In the case of grape seed, the vegetable oil rich in resveratrol was recovered by supercritical fluid extraction and the residue of this process was used as raw material for the subcritical water hydrolysis of cellulose and hemicellulose into fermentable sugars.Speaker 1: Juliana Martin do PradoJ.M. Prado is a Researcher at University of Campinas (Unicamp), Brazil, in the School of Food Engineering (FEA). She obtained her Ph.D. Degree in Food Engineering from the University of Campinas (Unicamp), Brazil and is now a Post-Doctoral Researcher at the same institution. She has 19 international publications, 10 book chapters and several international communications. Furthermore, she has just co-edited the book “Natural product extraction: Principles and applications”, to be published in June, 2013, by The Royal Society of Chemistry (RSC). Her research interest includes supercritical fluid extraction of bioactive compounds and sub/supercritical water hydrolysis of lignocellulosic material. Speaker 2: Charis M. GalanakisDr. Galanakis is the co-administrator of "Galanakis Laboratories" (Chania, Greece), a SME aiming at the analysis of wine, food, beverage and environmental samples as well as the consultancy of related industries and local producers. Ηe is also the co-inventor of the patent (WO/2008/082343) entitled “Olive Waste Recovery” and the co-founder of Phenoliv AB (Lund, Sweden), a spin-out company that targets the industrial production of valuable compounds from olive mill wastewater(OMW) and other agricultural by-products. He is an Editorial Board Member of Food Research International. Finally, he has taught “Management of Agro-industrial and Livestock Waste”at Cyprus University Technology.The full presentation and the recording of the session can only be accessed by IFA-members. Non IFA-members can ask for access against a small handling fee of 30 € at office [AT] iseki-food [dot] net