Extraction of natural blue colorant from Genipa americana L. using green technologies: Techno-economic evaluation

摘要

The use of green technologies for food production has increased in the last years since they allow obtaining safe products for human consumption. This study reports the optimization of the extraction of the natural blue colorant genipin from genipap fruit using pressurized liquid extraction (PLE), low-pressure extraction (LPSE), and pressing followed by LPSE (Press + LPSE). The effects of the extracting solvent (water and ethanol), temperature (40, 50 and 60 degrees C) and pressure (0.1, 2, 5 and 8 MPa) on the extraction yield and genipin recovery were investigated. An extensive economic evaluation of the processes was also performed. The results showed that only the extracting solvent influenced extraction yields and genipin recovery. Kinetic curves demonstrated that it was possible to recover 90% of the genipin in a very short time (less than 6 min) by Press + LPSE. Press + LPSE also demonstrated a great economic feasibility with a payback time shorter than 1 year. (C) 2018 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.