1
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Tu J, Li C, Yang J, Brennan C, Zhu B. New discovery of the coalescence kinetics of sesame oil droplets under a high internal phase: A highly efficient oil extraction technique. Food Chem 2024; 444:138527. [PMID: 38309080 DOI: 10.1016/j.foodchem.2024.138527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 01/07/2024] [Accepted: 01/18/2024] [Indexed: 02/05/2024]
Abstract
Traditional pressing is of low efficiency (< 80 %). A highly efficient sesame oil extraction technique was discovered via micro-hydration of sesame paste (φ = ∼ 75 %) and then agitation with a yield of ∼ 95 %. However, the extraction mechanism is still unknown. To uncover this, microscopic imaging was used, and it found that agitation progressively increased the droplet size of micro-hydrated paste (φ = 74.5 %) from an initial size of < 4 μm. As agitated for 20 min, almost 85 % (v/v) of oil was over 20 μm, which was linearly and positively correlated (R2 > 0.96) with oil yield. Increase in droplet size was due to droplet compression, film rupture, and droplet coalescence. The coalescence frequency based on agitation time followed an exponent curve (R2 > 0.97). This coalescence might be related to the decreased water relaxation time and increased paste viscosity. This study, for the first time, found the oil droplet coalescence in hydrated sesame paste (φ = 74.5 %) during agitation, thereby successfully extracting oil at room temperature. The findings of this work can be a starting point for research on micro-hydration extraction for oil-containing materials from a packing density of oil droplets point view.
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Affiliation(s)
- Juncai Tu
- Shenzhen Key Laboratory of Food Nutrition and Health, College of Chemistry and Environmental Engineering and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Cungang Li
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Juan Yang
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Charles Brennan
- School of Science, RMIT University, GPO Box 2474, Melbourne, VIC 3001, Australia
| | - Beiwei Zhu
- Shenzhen Key Laboratory of Food Nutrition and Health, College of Chemistry and Environmental Engineering and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
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2
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Kakimov M, Mursalykova M, Gajdzik B, Wolniak R, Kokayeva G, Bembenek M. Optimal Ways of Safflower Oil Production with Improvement of Press Equipment. Foods 2024; 13:1909. [PMID: 38928850 PMCID: PMC11202493 DOI: 10.3390/foods13121909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2024] [Revised: 06/11/2024] [Accepted: 06/12/2024] [Indexed: 06/28/2024] Open
Abstract
This study aims to improve press equipment for safflower oil production by using a mechanism that optimizes pressure distribution within screw turns. A detailed analysis of the main components of the produced safflower oil was performed, encompassing both quantitative and qualitative assessments. Through the exploration of dependencies governing the safflower oil pressing process on the screw press, the optimal parameters were determined. As a result of the research, the optimal diaphragm gap between the gape cylinder and the pressing screw was determined, with the optimal oil yield percentage achieved at ω = 6.2 rad/s and δ = 5 mm. The study also compared the performance of the existing Dream Modern ODM-01 screw press and its upgraded version by analyzing the extracted oil. The results reveal changes in the quantitative and qualitative composition of the main oil components following the operation of the existing and the modernized screw presses. For instance, the amount of unsaturated fatty acids, such as oleic acid (7.7 ± 0.566%), linoleic acid (85.3 ± 1.185%), and linolenic acid (1.2 ± 0.223%), increased. There was an increase in the presence of inorganic substances in safflower oil: iron (0.023 ± 0.031 mg/kg), phosphorus (0.086 ± 0.059 mg/kg), silicium (0.136 ± 0.075 mg/kg), and others. The findings of this study hold significant commercial value and offer promising prospects for global market implementation.
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Affiliation(s)
- Mukhtarbek Kakimov
- Department of Technology of Food and Processing Industries, S. Seifullin Kazakh Agro Technical University, Astana 010011, Kazakhstan;
| | - Maigul Mursalykova
- Department of Technology of Food and Processing Industries, S. Seifullin Kazakh Agro Technical University, Astana 010011, Kazakhstan;
| | - Bożena Gajdzik
- Department of Industrial Informatics, Silesian University of Technology, 44-100 Gliwice, Poland
| | - Radosław Wolniak
- Faculty of Organization and Management, Silesian University of Technology, 44-100 Gliwice, Poland;
| | - Gulnara Kokayeva
- Department of Technological Machinery and Equipment, S. Seifullin Kazakh Agro Technical Research University, Astana 010011, Kazakhstan;
| | - Michał Bembenek
- Faculty of Mechanical Engineering and Robotics, AGH University of Krakow, A. Mickiewicza 30, 30-059 Krakow, Poland;
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3
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Piravi-Vanak Z, Dadazadeh A, Azadmard-Damirchi S, Torbati M, Martinez F. The Effect of Extraction by Pressing at Different Temperatures on Sesame Oil Quality Characteristics. Foods 2024; 13:1472. [PMID: 38790772 PMCID: PMC11119096 DOI: 10.3390/foods13101472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2024] [Revised: 05/01/2024] [Accepted: 05/08/2024] [Indexed: 05/26/2024] Open
Abstract
Sesame oil has been widely used in the daily diet due to its high nutritional value. Sesame oil is extracted at industrial scales and also in small scale by cold pressing at different temperatures. In this research, sesame oil was extracted by pressing at four temperatures, namely, 30 (control sample), 60, 90 and 120 °C, to evaluate its effects on the quality of extracted oils. Oil extraction yields were increased from 38 to 51% by increasing the pressing temperature. The highest amount of peroxide and acid values were related to the oil extracted at 120 °C. Tocopherols and total phenol content were reduced by the increasing the pressing temperature, and the highest amounts of these bioactive components were related to the control sample. The results of the fatty acids profile showed that the composition of oils extracted at different temperatures did not differ significantly (p > 0.05). The results of the present study give a clear picture about the effects of different pressing temperatures on the sesame oil quality and extraction yield, and can be useful in the extraction unit optimization.
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Affiliation(s)
- Zahra Piravi-Vanak
- Food, Halal, and Agricultural Products Research Group, Food Technology and Agricultural Products Research Center, Standard Research Institute (SRI), Karaj 31745, Iran
| | - Abdolah Dadazadeh
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz 51666, Iran;
| | - Sodeif Azadmard-Damirchi
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz 51666, Iran;
| | - Mohammadali Torbati
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz 15731, Iran;
| | - Fleming Martinez
- Pharmaceutical-Physicochemical Research Group, Department of Pharmacy, Faculty of Science, The National University of Colombia, Bogotá 11001, Colombia;
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4
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Mostashari P, Mousavi Khaneghah A. Sesame Seeds: A Nutrient-Rich Superfood. Foods 2024; 13:1153. [PMID: 38672826 PMCID: PMC11049391 DOI: 10.3390/foods13081153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2023] [Revised: 03/23/2024] [Accepted: 04/08/2024] [Indexed: 04/28/2024] Open
Abstract
Sesame seeds (Sesamum indicum L.) have been cultivated for thousands of years and have long been celebrated for their culinary versatility. Beyond their delightful nutty flavor and crunchy texture, sesame seeds have also gained recognition for their remarkable health benefits. This article provides an in-depth exploration of the numerous ways in which sesame seeds contribute to overall well-being. Sesame seeds are a powerhouse of phytochemicals, including lignans derivatives, tocopherol isomers, phytosterols, and phytates, which have been associated with various health benefits, including the preservation of cardiovascular health and the prevention of cancer, neurodegenerative disorders, and brain dysfunction. These compounds have also been substantiated for their efficacy in cholesterol management. Their potential as a natural source of beneficial plant compounds is presented in detail. The article further explores the positive impact of sesame seeds on reducing the risk of chronic diseases thanks to their rich polyunsaturated fatty acids content. Nevertheless, it is crucial to remember the significance of maintaining a well-rounded diet to achieve the proper balance of n-3 and n-6 polyunsaturated fatty acids, a balance lacking in sesame seed oil. The significance of bioactive polypeptides derived from sesame seeds is also discussed, shedding light on their applications as nutritional supplements, nutraceuticals, and functional ingredients. Recognizing the pivotal role of processing methods on sesame seeds, this review discusses how these methods can influence bioactive compounds. While roasting the seeds enhances the antioxidant properties of the oil extract, certain processing techniques may reduce phenolic compounds.
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Affiliation(s)
- Parisa Mostashari
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran 1981619573, Iran;
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran 1941933111, Iran
| | - Amin Mousavi Khaneghah
- Faculty of Biotechnologies (BioTech), ITMO University, 9 Lomonosova Street, Saint Petersburg 191002, Russia
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Yang M, Hou L, Wang B, Sun X, Jin L, Dong Y, Liu H, Wang X. Pre-regulation of the water content impacts on the flavor and harmful substances of sesame paste. Food Chem X 2024; 21:101100. [PMID: 38236464 PMCID: PMC10792181 DOI: 10.1016/j.fochx.2023.101100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 12/05/2023] [Accepted: 12/22/2023] [Indexed: 01/19/2024] Open
Abstract
In this study, the influence of pre-regulation of the water content (5-25 %) on the harmful substances and aroma compounds of sesame paste (SP) was investigated. The results indicated that pre-regulation of the water content reduced the generation of harmful substances in SP. Notably, the total heterocyclic amine content in SP-15 was significantly lower than in other samples. SP-10 had the lowest total polycyclic aromatic hydrocarbon content, while SP-5 exhibited the lowest PAH4 content. Using solvent-assisted aroma evaporation and GC-O-MS, 50 aroma compounds were identified in SP. Pre-regulation of water content in SP led to an elevated concentration of heterocyclic compounds thereby imparting a diverse aromatic profile. It enhanced the perceived intensity of roasted sesame and salty pastry aromas while reducing the perceived intensity of fermentation and burnt aromas. The findings suggested the pre-regulation of the water content played a crucial role in aroma modulation and harmful substances control in SP.
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Affiliation(s)
- Ming Yang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Lixia Hou
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Bingkai Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Xiaomei Sun
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Lei Jin
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Yifan Dong
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Huamin Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Xuede Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
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6
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Zhang F, Wang XD, Li K, Yin WT, Liu HM, Zhu XL, Hu P. Characterisation of flavourous sesame oil obtained from microwaved sesame seed by subcritical propane extraction. Food Chem X 2024; 21:101087. [PMID: 38268846 PMCID: PMC10805642 DOI: 10.1016/j.fochx.2023.101087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 12/07/2023] [Accepted: 12/16/2023] [Indexed: 01/26/2024] Open
Abstract
This study developed a novel and green method to produce fragrant sesame oil using microwaves and subcritical extraction (SBE). Sesame seeds were microwaved at 540 W for 0-9 min before subcritical propane extraction at 40 °C and 0.5 MPa. SBE caused less deformation to the cellular microstructure of sesame cotyledons while dramatically improving oil yield (96.7-97.1 %) compared to screw processing (SP) (53.1-58.6 %). SBE improved extraction rates for γ-tocopherol (381.1-454.9 μg/g) and sesame lignans (917.9-970.4 mg/100 g) in sesame oil compared to SP (360.1-443.8 μg/g and 872.8-916.8 mg/100 g, respectively). Microwaves generated aroma-active heterocyclics and phenolics faster than hot-air roasting in sesame oil with a better sensory profile. SBE had a higher extraction rate for aroma-active terpenes, alcohols, and esters while reducing the concentrations of carcinogenic PAHs and HCAs in sesame oil. The novel combination process of microwaves and subcritical extraction is promising in producing fragrant sesame oil with superior qualities.
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Affiliation(s)
- Fan Zhang
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
| | - Xue-de Wang
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
| | - Ke Li
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
| | - Wen-ting Yin
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
| | - Hua-min Liu
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
| | - Xin-liang Zhu
- Henan Subcritical Extraction Technology Research Institute Co., Ltd, Anyang 455000, China
| | - Peng Hu
- Henan Subcritical Extraction Technology Research Institute Co., Ltd, Anyang 455000, China
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Authenticity Assessment from Sesame Seeds to Oil and Sesame Products of Various Origin by Differential Scanning Calorimetry. Molecules 2022; 27:molecules27217496. [PMID: 36364323 PMCID: PMC9656069 DOI: 10.3390/molecules27217496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 10/28/2022] [Accepted: 10/31/2022] [Indexed: 11/06/2022] Open
Abstract
The aim of this study was to conduct thermal characterization of sesame seeds and oils from various geographical origins (Ethiopia, India, Nigeria, Sudan, Turkey), different method of extraction (hexane and cold-pressing), and different types of derived products (halva and tahini). Thermal characterization was investigated using differential scanning calorimetry (DSC), which showed that origin of the seeds has no influence on the melting profile of sesame oil (peak temperature and enthalpy). Method of extraction (hexane and cold-pressing) influenced the peak temperatures of the resulting oils (p ≤ 0.05). The addition of 20% of palm olein to pure sesame oil influenced the significant changes in thermodynamic parameters such as peak temperature (Tm2), which was lowered from −5.89 °C to −4.99 °C, peak half width (T1/2), elevated from 3.01 °C to 4.52 °C, and the percentage of first peak area (% peak 1) lowered from 87.9 to 73.2% (p ≤ 0.05). The PCA method enabled to distinguish authentic and adulterated sesame oils of various origins. There were no significant differences in thermal properties among the products (halva, tahini) and the authentic sesame oil (p > 0.05). The obtained results showed DSC feasibility to characterize sesame oil and sesame products in terms of authenticity.
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Lucini Mas A, Brigante FI, Salvucci E, Ribotta P, Martinez ML, Wunderlin DA, Baroni MV. Novel cookie formulation with defatted sesame flour: Evaluation of its technological and sensory properties. Changes in phenolic profile, antioxidant activity, and gut microbiota after simulated gastrointestinal digestion. Food Chem 2022; 389:133122. [PMID: 35580479 DOI: 10.1016/j.foodchem.2022.133122] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 04/18/2022] [Accepted: 04/27/2022] [Indexed: 11/29/2022]
Abstract
Defatted sesame flour (DSF), a coproduct of the sesame oil extraction process, is often discarded despite having high polyphenol content. The aim of this study was to improve the antioxidant properties of cookies with increasing amounts of DSF (5, 10, and 20%) and study its impact on processing and gastrointestinal digestion. Besides, we evaluated the effect of this incorporation on the technological and sensory properties of cookies. The formulation with 10% (SFC10) showed technological quality similar to control, and was the most accepted by consumers. After baking, 13 out of 25 polyphenols from DSF were observed, and only 19% of the initial SFC10 polyphenols would be potentially absorbed after digestion. Besides, the addition of DSF benefits the microbiota composition after colonic fermentation. In conclusion, supplementation with 10% of DSF in cookies improves sensorial acceptance and antioxidant properties, without affecting the technological ones.
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Affiliation(s)
- Agustin Lucini Mas
- ICYTAC (Instituto de Ciencia y Tecnología de Alimentos Córdoba), CONICET and Universidad Nacional de Córdoba, Bv. Dr. Juan Filloy s/n, Cdad. Universitaria, 5000 Córdoba, Argentina; Universidad Nacional de Córdoba, Facultad de Ciencias Químicas, Departamento de Química Orgánica, Medina Allende esquina Haya de La Torre, Edificio Ciencias II, Ciudad Universitaria, 5000 Córdoba, Argentina
| | - Federico I Brigante
- ICYTAC (Instituto de Ciencia y Tecnología de Alimentos Córdoba), CONICET and Universidad Nacional de Córdoba, Bv. Dr. Juan Filloy s/n, Cdad. Universitaria, 5000 Córdoba, Argentina; Universidad Nacional de Córdoba, Facultad de Ciencias Químicas, Departamento de Química Orgánica, Medina Allende esquina Haya de La Torre, Edificio Ciencias II, Ciudad Universitaria, 5000 Córdoba, Argentina
| | - Emiliano Salvucci
- ICYTAC (Instituto de Ciencia y Tecnología de Alimentos Córdoba), CONICET and Universidad Nacional de Córdoba, Bv. Dr. Juan Filloy s/n, Cdad. Universitaria, 5000 Córdoba, Argentina
| | - Pablo Ribotta
- ICYTAC (Instituto de Ciencia y Tecnología de Alimentos Córdoba), CONICET and Universidad Nacional de Córdoba, Bv. Dr. Juan Filloy s/n, Cdad. Universitaria, 5000 Córdoba, Argentina; Universidad Nacional de Córdoba, Facultad de Ciencias Exactas, Físicas y Naturales, Departamento de Química Industrial y Aplicada, Av. Vélez Sarsfield 1611, Ciudad Universitaria, 5000 Córdoba, Argentina
| | - Marcela L Martinez
- Universidad Nacional de Córdoba, Facultad de Ciencias Exactas, Físicas y Naturales, Departamento de Química Industrial y Aplicada, Av. Vélez Sarsfield 1611, Ciudad Universitaria, 5000 Córdoba, Argentina; Instituto Multidisciplinario de Biología Vegetal (IMBIV - CONICET), and Universidad Nacional de Córdoba, Av. Vélez Sarsfield 1611, Ciudad Universitaria, 5000 Córdoba, Argentina
| | - Daniel A Wunderlin
- ICYTAC (Instituto de Ciencia y Tecnología de Alimentos Córdoba), CONICET and Universidad Nacional de Córdoba, Bv. Dr. Juan Filloy s/n, Cdad. Universitaria, 5000 Córdoba, Argentina; Universidad Nacional de Córdoba, Facultad de Ciencias Químicas, Departamento de Química Orgánica, Medina Allende esquina Haya de La Torre, Edificio Ciencias II, Ciudad Universitaria, 5000 Córdoba, Argentina
| | - María V Baroni
- ICYTAC (Instituto de Ciencia y Tecnología de Alimentos Córdoba), CONICET and Universidad Nacional de Córdoba, Bv. Dr. Juan Filloy s/n, Cdad. Universitaria, 5000 Córdoba, Argentina; Universidad Nacional de Córdoba, Facultad de Ciencias Químicas, Departamento de Química Orgánica, Medina Allende esquina Haya de La Torre, Edificio Ciencias II, Ciudad Universitaria, 5000 Córdoba, Argentina.
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9
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Response Surface Methodological Approach for Optimizing Theobroma cacao L. Oil Extraction. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12115482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Theobroma cacao L. (Cocoa) is an agricultural product that is economically valuable worldwide; it is rich in bioactive compounds such as phenolic compounds and flavonoids. These compounds are known for their anti-inflammatory, anticarcinogenic, antimicrobial, antiulcer, and immune-modulating properties. Cocoa powder and cocoa butter are the major cocoa seed products, and cocoa seed oil (CSO) is the least-studied cocoa seed product. CSO is used in several industries; therefore, optimizing the extraction of high-quality CSO is essential. We used response surface methodology (RSM) to optimize the restriction dies, temperature, and sieve size to achieve a high yield and quality of CSO. The quality of the CSO was assessed according to total phenolic content (TPC), acid, and peroxide values, fatty acid content, and nitric oxide free radical scavenging activity. The highest yield (actual value: 46.10%; predicted value: 45.82%) was observed with the following restriction parameters: die size: 0.8 cm, temperature: 40 °C, and sieve size > 1.4 mm. The 2FI model for CSO extraction, the pressing time, the reduced quadratic model for acid value, the reduced cubic model for peroxide value, and the TPC showed that the model was significant. Our study primarily reported the impact of sieve size, restriction die, and temperature on CSO yield, acid, peroxide values, TPC of the CSO, and the influence of pressing time on the quantity and quality of the CSO. The high yield of CSO was of relatively lower quality. The temperature affected the yield, acid, peroxide values, TPC, and the nitric oxide free radical scavenging activity. In comparison, the fatty acid composition of the CSO was not affected by the processing temperature or sieve size. The results indicated that the extraction conditions must be chosen based on the application of the extracted oil. Further studies are warranted to confirm the results and further analyze other influential parameters during CSO extraction.
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Ghiasi P, Sohrabi O, Rahmati E, Najafi G, Mohamed M, Ghasemnezhad A. Modeling for extraction of oil from walnut and sesame using batch flow cold press oil extraction system. Food Sci Nutr 2022; 10:1211-1221. [PMID: 35432957 PMCID: PMC9007284 DOI: 10.1002/fsn3.2773] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Revised: 01/15/2022] [Accepted: 01/22/2022] [Indexed: 11/12/2022] Open
Abstract
In this study, a batch flow oil extraction system was used for extraction of oil from walnut (Juglans regia L.) and Sesamum (Indicum sesame). Sample mass (g), applied pressure (MPa), and processing temperature of oil (°C) were selected as independent variables and oil extraction mass percentage and oil analysis as dependent variables. Response surface methodology was employed for conducting statistical analysis, modeling, and data optimization. The results revealed that the highest percentage of oil extraction for walnut was obtained at a pressure of 10.5 MPa, a temperature of 31.5°C, and a sample weight of 8 g, with a value of 25.36%. Also, the highest percentage of oil extraction for Sesamum was obtained at the pressure of 13.88 MPa, the temperature of 31.5°C, and a sample value of 20 g with a value of 22.4%. Optimal level of independent variables for walnut and sesame were 8.03 g, 10.41 MPa, and 27.37°C; 20 g, 13.88 MPa, and 27°C, respectively. In this optimum condition, the amount of sesame and walnut peroxide was 10 ± 0.03 and 1.9 ± 0.07 (meq O2/kg), respectively. Likewise, the amount of acid for sesame and walnut was 1.53 ± 0.05 and 0.06 ± 0.02 g/%, separately. Linoleic acid (42.7–51.15), oleic acid (38.6–24.03), palmitic acid (10.87–8.21), and stearic acid (5.5–3.39) were the most common fatty acid components in sesame and walnuts, respectively.
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Affiliation(s)
- Pedram Ghiasi
- Department of Biosystems Engineering Tarbiat Modares University (TMU) Tehran Iran
| | - Omid Sohrabi
- Department of Horticultural Science University of Guilan Guilan Iran
| | - Edris Rahmati
- Department of Biosystems Engineering Tarbiat Modares University (TMU) Tehran Iran
| | - Gholamhassan Najafi
- Department of Biosystems Engineering Tarbiat Modares University (TMU) Tehran Iran
| | - Mazlan Mohamed
- Advanced Material Research Cluster Faculty of Bioengineering and Technology University of Malaysia Kelantan Jeli Kelantan Malaysia
| | - Azim Ghasemnezhad
- Department of Horticulture Faculty of Plant Production Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
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11
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Bordón MG, Alasino NPX, Villanueva-Lazo Á, Carrera-Sánchez C, Pedroche-Jiménez J, Millán-Linares MDC, Ribotta PD, Martínez ML. Scale-up and optimization of the spray drying conditions for the development of functional microparticles based on chia oil. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.08.006] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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12
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Formulation, spray-drying and physicochemical characterization of functional powders loaded with chia seed oil and prepared by complex coacervation. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2021.06.035] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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13
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Kheirati Rounizi S, Akrami Mohajeri F, Moshtaghi Broujeni H, Pourramezani F, Jambarsang S, Kiani H, Khalili Sadrabad E. The chemical composition and heavy metal content of sesame oil produced by different methods: A risk assessment study. Food Sci Nutr 2021; 9:2886-2893. [PMID: 34136156 PMCID: PMC8194752 DOI: 10.1002/fsn3.2245] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 02/06/2021] [Accepted: 02/17/2021] [Indexed: 12/04/2022] Open
Abstract
The oil was extracted from sesame seed with two extraction methods. Traditional (Ardeh oil) and industrial method (cold pressing method: virgin and refined sesame oil) oil extraction was studied to compare the quality and heavy metal content of extracted oils. The chemical properties (fatty acid composition, peroxide, anisidine, acid values, and TOTOX) and heavy metal contents were investigated. The Hazard Quotient (HQ) and Hazard Index (HI) of heavy metal intakes were calculated. The results demonstrated that the predominant fatty acid in oil samples was oleic, linoleic, palmitic, and stearic acids. It was indicated the peroxide, anisidine, acid values, and TOTOX of oil samples were as the order of Ardeh oil > virgin sesame oil > refined sesame oil. The reduction pattern of Pb > Zn >Cu > Cd >As was reported in sesame seed. Although the oil refining had been greatly reduced the Pb of oil sample, but it had yet been much higher than the permissible levels set by Codex Alimentarius. The HQ and HI of all heavy metals were less than one, but they were higher in Ardeh oil compared to others. It is necessary to monitor the presence of heavy metal contaminants and the quality of imported sesame seeds prior to oil preparation.
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Affiliation(s)
- Somayeh Kheirati Rounizi
- Zoonotic Diseases Research CenterDepartment of Food Hygiene and SafetySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Fateme Akrami Mohajeri
- Zoonotic Diseases Research CenterDepartment of Food Hygiene and SafetySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | | | - Fatemeh Pourramezani
- Food Health Research CenterHormozgan University of Medical sciencesBandar AbbasIran
| | - Sara Jambarsang
- Research Center of Prevention and Epidemiology of Non‐Communicable DiseaseDepartment of Biostatistics and EpidemiologySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Hossein Kiani
- Bioprocessing and Biodetection LabDepartment of Food science and TechnologyUniversity of TehranKarajIran
| | - Elham Khalili Sadrabad
- Zoonotic Diseases Research CenterDepartment of Food Hygiene and SafetySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
- Nutrition and Food Security Research CenterShahid Sadoughi University of Medical SciencesYazdIran
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14
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Bordón MG, Alasino NP, Martínez V, Gauna Peter R, Iturralde R, Ribotta PD, Martínez ML. Influence of the spray drying operating conditions on the estimated drying kinetics of emulsion single droplets and the properties of microencapsulated chia oil. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2021.01.030] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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15
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A Sustainable In situ Treatment Method to Improve the Quality of Crude Palm Oil by Repurposing Treated Aerobic Liquor. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02582-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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16
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Bordón MG, Bodoira RM, Cittadini MC, Marin MA, Ribotta PD, Martínez ML. Influence of fluidized‐bed roasting conditions of white sesame seeds on the physico‐chemical properties and sensory acceptability of the cold‐pressed oils. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15079] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- María Gabriela Bordón
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC – CONICET) Universidad Nacional de Córdoba Córdoba Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Facultad de Ciencias Exactas, Físicasy Naturales Universidad Nacional de Córdoba Córdoba Argentina
- Departamento de Química Industrial y Aplicada Facultad de Ciencias Exactas, Físicas yNaturales Universidad Nacional de Córdoba Córdoba Argentina
| | - Romina Mariana Bodoira
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC – CONICET) Universidad Nacional de Córdoba Córdoba Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Facultad de Ciencias Exactas, Físicasy Naturales Universidad Nacional de Córdoba Córdoba Argentina
| | - María Cecilia Cittadini
- Instituto Multidisciplinario de Biología Vegetal (IMBIV, CONICET) Universidad Nacional deCórdoba Córdoba Argentina
| | - María Andrea Marin
- Departamento de Química Industrial y Aplicada Facultad de Ciencias Exactas, Físicas yNaturales Universidad Nacional de Córdoba Córdoba Argentina
| | - Pablo Daniel Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC – CONICET) Universidad Nacional de Córdoba Córdoba Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Facultad de Ciencias Exactas, Físicasy Naturales Universidad Nacional de Córdoba Córdoba Argentina
- Departamento de Química Industrial y Aplicada Facultad de Ciencias Exactas, Físicas yNaturales Universidad Nacional de Córdoba Córdoba Argentina
| | - Marcela Lilian Martínez
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Facultad de Ciencias Exactas, Físicasy Naturales Universidad Nacional de Córdoba Córdoba Argentina
- Departamento de Química Industrial y Aplicada Facultad de Ciencias Exactas, Físicas yNaturales Universidad Nacional de Córdoba Córdoba Argentina
- Instituto Multidisciplinario de Biología Vegetal (IMBIV, CONICET) Universidad Nacional deCórdoba Córdoba Argentina
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17
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Li S, Chen S, Han F, Xv Y, Sun H, Ma Z, Chen J, Wu W. Development and Optimization of Cold Plasma Pretreatment for Drying on Corn Kernels. J Food Sci 2019; 84:2181-2189. [PMID: 31355452 DOI: 10.1111/1750-3841.14708] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2018] [Revised: 05/12/2019] [Accepted: 05/31/2019] [Indexed: 11/27/2022]
Abstract
This study was conducted to optimize a process of cold plasma pretreatment for hot-air drying on corn kernels. Effects of plasma pretreatment time (30, 40, 50 s), plasma pretreatment power (300, 400, 500 W) and drying temperature (37.5, 45, 52.5 °C) on drying time and drying rate during this process were investigated. Polynomial equations were established through a three-factor and three-level Box-Behnken design and used to evaluate the optimal operational conditions for the drying process. The optimal pretreatment conditions were drying temperature at 52.5 °C, plasma pretreatment time of 50 s and plasma pretreatment power of 500 W, and the corresponding drying rate and drying time were 3.6163 (g/g h-1 ) and 1.29 hr, respectively. The AFM images showed that cold plasma pretreatment can change the topography of the treated surface with some micro-holes, which explain how the plasma pretreatment can improve the drying process. PRACTICAL APPLICATION: Cold plasma pretreatment can improve the efficiency of corn kernels drying. Furthermore, it has potential application for reducing energy consumption in drying. Cold plasma pretreatment could be potentially applied in grain drying.
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Affiliation(s)
- Shuai Li
- School of Food Science and Engineering, Jilin Univ., Changchun, 130022, PR China.,School of Food Engineering, Jilin Agriculture Science and Technology Univ., Jilin, 132101, PR China
| | - Shanshan Chen
- School of Food Science and Engineering, Jilin Univ., Changchun, 130022, PR China
| | - Feng Han
- School of Biological and Agriculture Engineering, Jilin Univ., Changchun, 130022, PR China
| | - Yan Xv
- School of Biological and Agriculture Engineering, Jilin Univ., Changchun, 130022, PR China
| | - Huimin Sun
- School of Food Science and Engineering, Jilin Univ., Changchun, 130022, PR China
| | - Zhongsu Ma
- School of Food Science and Engineering, Jilin Univ., Changchun, 130022, PR China
| | - Junyi Chen
- School of Biological and Agriculture Engineering, Jilin Univ., Changchun, 130022, PR China
| | - Wenfu Wu
- School of Food Science and Engineering, Jilin Univ., Changchun, 130022, PR China.,School of Biological and Agriculture Engineering, Jilin Univ., Changchun, 130022, PR China
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18
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Bodoira R, Velez A, Rovetto L, Ribotta P, Maestri D, Martínez M. Subcritical Fluid Extraction of Antioxidant Phenolic Compounds from Pistachio (Pistacia vera L.) Nuts: Experiments, Modeling, and Optimization. J Food Sci 2019; 84:963-970. [PMID: 31012966 DOI: 10.1111/1750-3841.14507] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2018] [Revised: 01/02/2019] [Accepted: 02/18/2019] [Indexed: 11/30/2022]
Abstract
A process to obtain phenolic compounds with antioxidant properties from pistachio nuts using water/ethanol mixture under high temperature and pressure conditions was carried out. To optimize extraction conditions and antioxidant activity of bioactive compounds, theoretical models were scanned against experimental data. Phenolic profile was dominated by several flavonoids and gallic acid derivatives. A fitted model for phenolic compounds extraction presented a maximum predicted value under the following conditions: 220 °C extraction temperature, 6.5 MPa pressure, and 50% ethanol. Beneath these conditions, phenolic extracts gave the highest radical scavenging capacity, similar to that reached by using commercial antioxidants. A mathematical model, namely two-site desorption kinetic model, showed to be suitable for the description of extraction kinetics under the optimal operation conditions. Overall, the process described in this study shows a potential alternative method for extraction of pistachio bioactive compounds. PRACTICAL APPLICATION: Pistachio nuts are known to contain a vast array of phenolic and polyphenolic substances having strong antioxidant properties. Currently, the use of natural antioxidants in the food industry has increased, in consequence there is a growing interest in improving the extraction processes using GRAS (general recognize as safe) solvents. This study describes a safe, inexpensive, and short-time method (subcritical fluid extraction) to obtain antioxidant extracts from defatted pistachio nuts. This type of process may be adapted toward applications at industrial scale.
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Affiliation(s)
- Romina Bodoira
- Facultad de Ciencias Exactas, Físicas y Naturales (UNC), Inst. Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Univ. Nacional de Córdoba (UNC), Av. Vélez Sarsfield 1611, Córdoba, Argentina.,Inst. de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC - CONICET), Univ. Nacional de Córdoba, Córdoba, Argentina
| | - Alexis Velez
- Grupo Vinculado a PLAPIQUI-CONICET, Inst. de Investigación y Desarrollo en Tecnología Química (IDTQ), Av. Vélez Sarsfield 1611, Córdoba, Argentina
| | - Laura Rovetto
- Grupo Vinculado a PLAPIQUI-CONICET, Inst. de Investigación y Desarrollo en Tecnología Química (IDTQ), Av. Vélez Sarsfield 1611, Córdoba, Argentina
| | - Pablo Ribotta
- Inst. de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC - CONICET), Univ. Nacional de Córdoba, Córdoba, Argentina
| | - Damián Maestri
- Facultad de Ciencias Exactas, Físicas y Naturales (UNC), Inst. Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Univ. Nacional de Córdoba (UNC), Av. Vélez Sarsfield 1611, Córdoba, Argentina
| | - Marcela Martínez
- Facultad de Ciencias Exactas, Físicas y Naturales (UNC), Inst. Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Univ. Nacional de Córdoba (UNC), Av. Vélez Sarsfield 1611, Córdoba, Argentina
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19
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Enzyme-assisted aqueous extraction of oil and protein hydrolysate from sesame seed. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00132-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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20
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Bordón MG, Meriles SP, Ribotta PD, Martinez ML. Enhancement of Composition and Oxidative Stability of Chia (Salvia hispanica L.) Seed Oil by Blending with Specialty Oils. J Food Sci 2019; 84:1035-1044. [PMID: 30990893 DOI: 10.1111/1750-3841.14580] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2018] [Revised: 02/21/2019] [Accepted: 02/22/2019] [Indexed: 11/30/2022]
Abstract
Chia seed (Salvia hispanica L.) oil is mainly composed of ω-3 fatty acids (61% to 70%). Despite being nutritionally favorable, higher amounts of polyunsaturated fatty acids result in poorer oxidative stability. Thus, the aim of this work was to produce edible vegetable oil blends rich in ω-3 fatty acids and with greater oxidative stability than pure chia oil. Blending of chia with other specialty oils (walnut, almond, virgin, and roasted sesame oils) was assessed in the following respective proportions: 20:80, 30:70, and 40:60 (v/v). An accelerated storage test was conducted (40 ± 1 °C, 12 days). Primary and secondary oxidation products, free fatty acid content, antioxidant compounds, fatty acid composition, and induction time were determined. The blends presented higher oxidative stability indices than chia oil. Sensory analysis showed that, given a pure oil, judges did not identify statistically significant differences among the blends. The results suggest that blending of chia oil is an adequate alternative to obtain ω-3-enriched oils with higher oxidative stability indices. PRACTICAL APPLICATION: Vegetable oil blending is a widely used practice in the edible oil industry to produce blended oils with enhanced stability and nutritional and sensory properties at affordable prices. The blends developed in this study from chia, sesame, walnut, and almond oils take advantage of the properties of each parent oil to yield products with improved oxidative stability, essential fatty acid presence, and sensory characteristics. To achieve a daily intake of 2.22 g/day of ω-3 fatty acids as recommended by the Intl. Society for the Study of Fatty Acids and Lipids (ISSFAL), it is necessary to consume approximately one spoonful of the formulated mixtures.
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Affiliation(s)
- María Gabriela Bordón
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC - CONICET), Univ. Nacional de Córdoba, Córdoba, Argentina.,Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Facultad de Ciencias Exactas, Físicas y Naturales, Univ. Nacional de Córdoba, Córdoba, Argentina.,Dept. de Química Industrial y Aplicada, Facultad de Ciencias Exactas, Físicas y Naturales, Univ. Nacional de Córdoba, Córdoba, Argentina
| | - Silvina Patricia Meriles
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC - CONICET), Univ. Nacional de Córdoba, Córdoba, Argentina
| | - Pablo Daniel Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC - CONICET), Univ. Nacional de Córdoba, Córdoba, Argentina.,Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Facultad de Ciencias Exactas, Físicas y Naturales, Univ. Nacional de Córdoba, Córdoba, Argentina.,Dept. de Química Industrial y Aplicada, Facultad de Ciencias Exactas, Físicas y Naturales, Univ. Nacional de Córdoba, Córdoba, Argentina
| | - Marcela Lilian Martinez
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Facultad de Ciencias Exactas, Físicas y Naturales, Univ. Nacional de Córdoba, Córdoba, Argentina.,Dept. de Química Industrial y Aplicada, Facultad de Ciencias Exactas, Físicas y Naturales, Univ. Nacional de Córdoba, Córdoba, Argentina.,Instituto Multidisciplinario de Biología Vegetal (IMBIV, CONICET), Univ. Nacional de Córdoba, Av. Vélez Sársfield 1611, 5000, Córdoba, Argentina
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21
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Xu T, Yang R, Hua X, Zhao W, Tong Y, Zhang W. Improvement of the yield and flavour quality of sesame oil from aqueous extraction process by moisture conditioning before roasting. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13959] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Tao Xu
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Ruijin Yang
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Xiao Hua
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Wei Zhao
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Yanjun Tong
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Wenbin Zhang
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
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