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Application of supercritical fluids in cholesterol extraction from foodstuffs: a review

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Abstract

Various innovations have so far been devised to extract cholesterol from foods. Achieving a supercritical fluid is perhaps one of the greatest human successes in the field of extraction from foodstuffs in last 2 decades. Supercritical fluid extraction (SFE) offers a rapid, environment-friendly and selective method for extracting cholesterol from foods. This review aims at investigating the application of supercritical fluids in extraction of cholesterol. Various factors affecting the SFE, collection systems, examples of cholesterol extraction and SFE benefits are some of the issues discussed in this study.

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Authors and Affiliations

  1. Faculty of Material and Manufacturing Technologies, Malek Ashtar University of Technology, Tehran, Iran

    Seied Mahdi Pourmortazavi

  2. Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran

    Zahra Saghafi & Ali Ehsani

  3. Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran

    Mohammad Yousefi

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  1. Seied Mahdi Pourmortazavi
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Pourmortazavi, S.M., Saghafi, Z., Ehsani, A. et al. Application of supercritical fluids in cholesterol extraction from foodstuffs: a review. J Food Sci Technol 55, 2813–2823 (2018). https://doi.org/10.1007/s13197-018-3205-z

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