ТЕХНОЛОГІЯ СО2 – ЕКСТРАКЦІЇ НАСІННЯ КОРІАНДРУ

The possibility of replacing the coriander seed extract containing 25–30% essential oil (produced in India), obtained using hexane, with CO2 extract, which is obtained using carbon dioxide in a supercritical state, is considered. Currently, spice and herb extracts are widely used in the food industry, and in particular in the meat processing industry, as they have a number of advantages over ground spices. For some modern food products, the use of whole and crushed spices may not be acceptable at all due to the appearance of the product and the tendency of spices to spoil quickly during storage. It is known that organic solvents, such as hexane, acetone, and diethyl ether, are traditionally used to produce spice extracts. These spice extracts have a number of disadvantages, including the toxicity of organic solvents and strict requirements for their residual amounts in the finished product. Modern market requirements, increased consumer awareness, and their concern about the quality and naturalness of food ingredients require the introduction of new, environmentally friendly technologies for extracts that would preserve the taste and aroma of the original spices to the maximum extent possible while using absolutely safe extractants. CO2 extraction meets these conditions. As a raw material, we chose the Yantarnyi coriander variety with an essential oil content of 2.8%, grown in Odesa region, Ukraine. Studies were carried out to obtain extracts at appropriate intervals of variation of technological factors of CO2 extraction and the maximum extract yield was determined. The amount of essential oils in the obtained samples was determined, and their qualitative and quantitative composition was analysed using gas mass spectrometry. To produce an extract with the appropriate quality parameters (25–30% essential oils, characteristic taste and aroma of freshly ground coriander), the rational parameters of the technology for obtaining CO2 extracts were chosen: pressure 18 MPa, extraction temperature 45 °C, extraction time 4 hours. Under such conditions, the obtained product yield is 9.0%, which is economically feasible for the processing of this raw material. The trial sample produced by this technology is planned to use in the recipe of a natural complex spice and aroma mixtures for meat products.