Laura Barp | Advancing food safety and bioactive recovery through Pressurized LiquidExtraction

Laura Barp,University of Udine,Italy Title: Advancing food safety and bioactive recovery through Pressurized Liquid Extraction (PLE): from mineral oil contaminants to phenolic compounds Abstract: In the modern landscape of chemical analysis, Pressurized Liquid Extraction (PLE) stands out as a high-performance technology capable of addressing diverse analytical and process challenges. This study explores the versatility of PLE by focusing on two distinct applications: the determination of mineral oil hydrocarbons (MOH) and the optimization of phenolic compound recovery [1,2]. Regarding food safety, PLE has proven to be a breakthrough for the analysis of mineral oil saturated hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons (MOAH). Using dry food matrices such as semolina pasta, PLE allows for a rapid and efficient extraction of both superficial contamination (mainly from packaging migration) and total contamination. The engineering advantage lies in the significant reduction of extraction time and solvent consumption compared to traditional methods, while maintaining high recovery rates and reproducibility, which are essential for routine monitoring of these ubiquitous contaminants [3]. On the other hand, the potential of PLE for the valorization of agro-industrial products is demonstrated through the recovery of phenolic compounds from green pea (Pisum sativum) flour. By applying a second-order polynomial regression model and optimizing critical parameters, specifically a temperature of 122°C and an extraction time of 17 minutes, it was possible to achieve up to a fivefold increase in total phenolic content (TPC) yields. This application highlights the ability of PLE to enhance the extractability of bioactive molecules from previously unexplored matrices using green solvent mixtures, thereby supporting the development of functional ingredients [4]. The integration of these two case studies showcases PLE as a robust and adaptable tool. Whether utilized for the precise detection of trace contaminants through process intensification or for the large-scale recovery of antioxidants via sustainable protocols, PLE represents a pivotal approach that aligns with the principles of efficiency and circular economy in the food industry. Biography Laura Barp is an Assistant Professor of Food Chemistry at the University of Udine. She holds a degree in Food Science and Technology and a PhD in Food Science. Her research primarily focuses on food contaminants and the development of advanced analytical procedures, with a specific expertise in innovative sample preparation and hyphenated chromatographic techniques, such as LC-GC and GC×GC. A core pillar of her scientific career is the analysis of mineral oil hydrocarbons (MOSH/MOAH), a topic she has pioneered since her PhD and further consolidated through extensive international experience. She has co-authored over 45 scientific publications in high-impact international journals. #WCCE2026 #chemistry #chemistryconferences #catalysis #analyticalchemistry #organicchemistry #greenchemistry #nanotechnology #environmentalchemistry #inorganicchemistry #organometallics #materialsscience #materialscience #syntheticchemistry #biochemistry #greenchemistry #medicinalchemistry #chemicalresearch #chemicalengineering