Food Safety Analysis and Improvement Concept of p -Carotene Extraction from Fungal Fermented Palm Oil Empty Fruit Bunches (EFB); Extraction Method and Solvent Selection

Abstract

Abstract Palm oil is one of the main agricultural commodities in Indonesia. Beside CPO and PKO as the main downstream product, the palm oil industry also produces solid wastes such as shells, fibers, and palm oil empty fruit bunches (EFB). Palm oil EFBs are often dumped nearby the palm oil plantations and being left to be decomposed, but several literature studies indicated that palm oil EFB still contained oil residue rich in β - carotene as well as other lipids components dissolved on it. β - carotene is among the major products of the food industry which have been widely employed as nutrients, food colorants, and additives. It serves as antioxidants and so-called pro-vitamin A. The previous research used n-Hexane as a solvent in β - carotene extraction from fungal - fermented palm oil EFB, whereas n-Hexane has a moderate toxicity level and low solubility of β - carotene which is only 600 ppm. Quality and food safety aspects of β - carotene extract haven’t been reviewed or analyzed yet. This paper will be focused on the food safety analysis and improvement concept that can be applied in the extraction method and appropriate solvent selection to obtain high-quality extracts of food-grade β - carotene from fungal - fermented palm oil EFB. Toxicity level and the Hansen Solubility Parameter (HSP) simulation results are the main criteria for solvent selection, while thermal stability, operational cost, and practical aspects are being considered to choose a better extraction method. Based on the HSP simulation results and all criteria mentioned before, n-Hexane can be substituted with 3 recommended solvents; D-Limonene, Tetrahydrofuran (THF), or Tetrahydrofurfuryl Alcohol. According to the economic analysis, the maceration method using THF at room temperature is being preferred to the soxhletation method. Moreover, food safety analysis is being reviewed based on HACCP principles.