Obtaining of CO₂ extracts from spices to replace oleoresins and essential oils in the meat processing industry

Abstract

The investigation is devoted to the development of a technology for the production of spice extracts using supercritical carbon dioxide to replace essential oils and spice extracts obtained with organic solvents in meat products. The advantages of CO₂ extraction in comparison with traditional extraction methods are revealed. Methods and approaches to the development of technology for the production of CO₂ extracts with specified organoleptic and physicochemical characteristics are proposed on the example of the study on the extraction of coriander. The work is relevant for manufacturers of natural products working under the "clean label" concept.