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Edible vegetable oils from oil crops: Preparation, refining, authenticity identification and application. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.11.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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2
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Physico-chemical properties, tocopherol contents, fatty acid composition and phenolic compounds of olive oil as affected by papain and cellulase application. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01678-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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3
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Nicolescu A, Babotă M, Zhang L, Bunea CI, Gavrilaș L, Vodnar DC, Mocan A, Crișan G, Rocchetti G. Optimized Ultrasound-Assisted Enzymatic Extraction of Phenolic Compounds from Rosa canina L. Pseudo-Fruits (Rosehip) and Their Biological Activity. Antioxidants (Basel) 2022; 11:antiox11061123. [PMID: 35740020 PMCID: PMC9220760 DOI: 10.3390/antiox11061123] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 05/24/2022] [Accepted: 05/30/2022] [Indexed: 11/16/2022] Open
Abstract
Two techniques, namely, optimized ultrasound-assisted extraction (UAE) and enzyme-assisted extraction (EAE), were used to promote the extraction of phenolic compounds from the pseudo-fruits of Rosa canina L. (RC). For UAE, an optimization process based on the design of experiment (DoE) principles was used for determining the dependence between three variables (i.e., time of extraction, ultrasound amplitude, and the material-to-water ratio) and the total phenolic content of the samples. For EAE, a 2:1:1 pectinase, cellulase, and hemicellulase enzymatic blend was used as pre-treatment for optimized UAE, inducing a higher total phenolic content. The untargeted phenolic profiling approach revealed a great abundance of lower molecular weight phenolics (1.64 mg Eq./g) in UAE-RC extracts, whilst gallic acid (belonging to hydroxybenzoic acid derivatives) was the most abundant individual compound of both extracts. The unsupervised multivariate statistics clearly discriminated the impact of enzymatic pre-treatment on the phenolic profile of RC pseudo-fruits. Finally, Pearson’s correlation coefficients showed that anthocyanins, phenolic acids, and tyrosol derivatives were those compounds mostly correlated to the in vitro antioxidant potential of the extracts, whilst negative and significant (p < 0.05) correlation coefficients were recorded when considering the enzymatic inhibition activities. The highest enzyme-inhibitory activity has been identified against α-glucosidase, which indicates an antidiabetic effect.
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Affiliation(s)
- Alexandru Nicolescu
- Department of Pharmaceutical Botany, “Iuliu Hațieganu” University of Medicine and Pharmacy, Gheorghe Marinescu Street 23, 400337 Cluj-Napoca, Romania; (A.N.); (M.B.); (G.C.)
| | - Mihai Babotă
- Department of Pharmaceutical Botany, “Iuliu Hațieganu” University of Medicine and Pharmacy, Gheorghe Marinescu Street 23, 400337 Cluj-Napoca, Romania; (A.N.); (M.B.); (G.C.)
| | - Leilei Zhang
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy;
| | - Claudiu I. Bunea
- Faculty of Horticulture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania;
| | - Laura Gavrilaș
- Department of Bromatology, Hygiene, Nutrition, “Iuliu Haţieganu” University of Medicine and Pharmacy, 6 Pasteur Street, 400349 Cluj-Napoca, Romania;
| | - Dan C. Vodnar
- Institute of Life Sciences, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania;
| | - Andrei Mocan
- Department of Pharmaceutical Botany, “Iuliu Hațieganu” University of Medicine and Pharmacy, Gheorghe Marinescu Street 23, 400337 Cluj-Napoca, Romania; (A.N.); (M.B.); (G.C.)
- Laboratory of Chromatography, Institute of Advanced Horticulture Research of Transylvania, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Correspondence: or
| | - Gianina Crișan
- Department of Pharmaceutical Botany, “Iuliu Hațieganu” University of Medicine and Pharmacy, Gheorghe Marinescu Street 23, 400337 Cluj-Napoca, Romania; (A.N.); (M.B.); (G.C.)
| | - Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy;
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Mixed pretreatment based on pectinase and cellulase accelerates the oil droplet coalescence and oil yield from olive paste. Food Chem 2022; 369:130915. [PMID: 34496318 DOI: 10.1016/j.foodchem.2021.130915] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 07/29/2021] [Accepted: 08/17/2021] [Indexed: 11/22/2022]
Abstract
Commercial enzymatic pretreatment is being classically used for enhancing the oil extraction yield in the olive oil industry in China. Nevertheless, the mechanism is not yet clearly defined. The aim was to study the action of pectinase and cellulase for improving the oil yield from the aspects of oil droplets coalescence and rheological properties changes of olive paste during malaxation process. From confocal laser scanning microscopy imaging, the bound oil droplets were released and gradually coalesced into larger droplets, eventually formed a continuous oil phase with enzymatic pretreatment. Furthermore, the mixed enzymatic pretreatment effectively decreased viscosity of the olive pastes and promoted the depolymerization and solubilization of pectic polymers involved in the cell-cell adhesion, thus further enhanced the oil extraction yield from 7.15 % to 11.68 % (w/w). Finally, the mixed enzymatic pretreatment improved the droplet release and coalescence, reduced the viscosity of olive paste, and increased the oil yield.
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Lu XR, Wu D, Wang Y, Li D, Wang LJ. Evaluation of yield and quality properties of Elaeagnus mollis oil produced by ultrasound-assisted solvent enzymatic extraction. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0288] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
To improve the extraction efficiency and quality, ultrasound-assisted solvent enzymatic extraction (UASEE) method was applied to extract oil from Elaeagnus mollis Diels. The soxhlet extraction (SE) and cold pressing (CP) were carried out to be compared with UASEE. The optimal UASEE conditions were liquid–solid ratio of 11.6 mL/g, enzyme amount of 1.1%, and ultrasound power of 583 W, which gave by Plackett–Burman and Box–Behnken design. Under optimum conditions, the oil yield of 43.35 ± 0.26% was reached, which was similar to that of SE (43.02 ± 0.77%). The oil obtained by UASEE is more desirable than that of SE, but similar with CP, especially on unsaturated fatty acids content and total tocopherol content. Overall, UASEE is a potential alternative to traditional methods for the efficient extraction of E. mollis oil for its higher oil yield and better quality.
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Affiliation(s)
- Xiao-rui Lu
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University , P. O. Box 50, 17 Qinghua Donglu , Beijing 100083 , China
| | - Dan Wu
- Beijing Products Quality Supervision and Inspection Institute , Beijing 101300 , China
| | - Yong Wang
- School of Chemical Engineering, UNSW , Sydney , NSW 2052 , Australia
| | - Dong Li
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University , P. O. Box 50, 17 Qinghua Donglu , Beijing 100083 , China
| | - Li-jun Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University , Beijing , China
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Characterization and Demulsification of the Oil-Rich Emulsion from the Aqueous Extraction Process of Almond Flour. Processes (Basel) 2020. [DOI: 10.3390/pr8101228] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The aqueous extraction process (AEP) allows the concurrent extraction of oil and protein from almond flour without the use of harsh solvents. However, the majority of the oil extracted in the AEP is present in an emulsion that needs to be demulsified for subsequent industrial utilization. The effects of scaling-up the AEP of almond flour from 0.7 to 7 L and the efficiency of enzymatic and chemical approaches to demulsify the cream were evaluated. The AEP was carried out at pH 9.0, solids-to-liquid ratio of 1:10, and constant stirring of 120 rpm at 50 °C. Oil extraction yields of 61.9% and protein extraction yields of 66.6% were achieved. At optimum conditions, enzymatic and chemical demulsification strategies led to a sevenfold increase (from 8 to 66%) in the oil recovery compared with the control. However, enzymatic demulsification resulted in significant changes in the physicochemical properties of the cream protein and faster demulsification (29% reduction in the incubation time and a small reduction in the demulsification temperature from 55 to 50 °C) compared with the chemical approach. Reduced cream stability after enzymatic demulsification could be attributed to the hydrolysis of the amandin α-unit and reduced protein hydrophobicity. Moreover, the fatty acid composition of the AEP oil obtained from both demulsification strategies was similar to the hexane extracted oil.
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Huynh DBT, Krickmeier J, Schnaeckel W. Effects of treatment temperatures on redox potential and sensory evaluation of different spices and herbs applied to cooked pork sausages. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2898-2904. [PMID: 32031675 DOI: 10.1002/jsfa.10316] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Revised: 01/26/2020] [Accepted: 02/07/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND This study aimed to investigate the effects of treatment temperatures (22, 78, 100 °C) on the antioxidant activity of 13 types of dried ground spices and herbs (black mustard, black pepper, blackberries, onion, cumin, galangal, lemon balm, lovage, marjoram, oregano, parsley, rosemary and watercress) through measurements of redox potential. Four different combinations of spices and herbs were created and applied to cooked pork sausages, then sensory evaluation was carried out. RESULTS The redox potential was temperature dependent. A temperature of 78 °C was chosen to produce the cooked pork sausages with the addition of the spice and herb combinations. The combinations were black mustard, onion, and cumin (at a 1:1:1 ratio); onion, marjoram, and parsley (at a 1:1:1 ratio); black pepper, lemon balm, and parsley (at a 1:2.35:1.65 ratio) and black pepper, cumin, and lovage (at a 1:2:2 ratio). In pork sausages cooked at 78 °C, the variants at 12 g kg-1 had a more intense aroma and taste than those at 6 g kg-1 spice and herb combinations, and received a superior sensory evaluation in total. CONCLUSIONS The most desirable treatment temperature possibly applied in food products was 78 °C as it gave the highest number of negative results in redox potential of water extracts. The addition of the tested spice and herb combinations contributed to the increase of antioxidant possibility of 78 °C-cooked pork sausages. Further investigation of the redox potential in other meat products (raw meat products at 22 °C, sausages from cooked meat at 100 °C) with the addition of the current spice and herb combinations will be undertaken in subsequent research. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Do Bao Tam Huynh
- Food Technology Department, Faculty of Agriculture, Ecotrophology, and Landscape Development, Anhalt University of Applied Sciences, Bernburg, Germany
| | - Janet Krickmeier
- Food Technology Department, Faculty of Agriculture, Ecotrophology, and Landscape Development, Anhalt University of Applied Sciences, Bernburg, Germany
| | - Wolfram Schnaeckel
- Food Technology Department, Faculty of Agriculture, Ecotrophology, and Landscape Development, Anhalt University of Applied Sciences, Bernburg, Germany
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Polari JJ, Wang SC. Comparative Effect of Hammer Mill Screen Size and Cell Wall-Degrading Enzymes During Olive Oil Extraction. ACS OMEGA 2020; 5:6074-6081. [PMID: 32226890 PMCID: PMC7098054 DOI: 10.1021/acsomega.0c00036] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Accepted: 03/04/2020] [Indexed: 06/10/2023]
Abstract
The influence of hammer mill screen size (4.5 and 8.5 mm) and enzyme addition (control and 500 ppm) on olive fruit cell wall breakdown and its consequences in terms of oil recovery and the phenolic content of olive oil was studied at the laboratory scale for "Arbequina" and "Koroneiki" at two different maturities. Water recovery and water-soluble carbohydrates in olive paste after malaxation were measured as an indicator of cell wall breakdown. Smaller screen size and enzymes increase oil recovery for Arbequina with a maturity index of 1.6 (6.3-6.6%); and for Koroneiki at a maturity index of 0.2 (15.0-38%) and 2.6 (1.3-4.3%). For both cultivars, the increase in oil recovery is larger in green fruits compared to more ripe fruit. Water recovery and water-soluble carbohydrates increase with small screen size and the enzyme treatments, even when no increment in oil recovery is observed. The water recovery range was 143-239% for Arbequina and 150-262% for Koroneiki; water-soluble carbohydrate range was 1.8-12.7 g/kg for Arbequina and 0.5-5.4 g/kg for Koroneiki. In general, smaller hammer mill screen size and enzymes increase total phenols in the oil, with a larger difference between control and treatment for green fruit than for the ripe fruit. For Arbequina, increases in total phenol content were in the range of 45-60 and 5-20% at maturity index 1.6 and 3.3, respectively. For Koroneiki, the increases were in the range of 31-121 and 7-9% at maturity index 0.2 and 2.6, respectively. Application of cell wall-degrading enzymes improves the cell wall breakdown caused by hammer mill, leading to higher oil recovery and total phenol content. The magnitude of the effect depends on the cultivar and olive fruit maturity.
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Affiliation(s)
- Juan J. Polari
- Department
of Food Science and Technology, University
of California Davis, One Shields Avenue, Davis, California 95616, United States
| | - Selina C. Wang
- Department
of Food Science and Technology, University
of California Davis, One Shields Avenue, Davis, California 95616, United States
- Olive
Center, University of California Davis, One Shields Avenue, Davis, California 95616, United States
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9
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Mwaurah PW, Kumar S, Kumar N, Attkan AK, Panghal A, Singh VK, Garg MK. Novel oil extraction technologies: Process conditions, quality parameters, and optimization. Compr Rev Food Sci Food Saf 2019; 19:3-20. [DOI: 10.1111/1541-4337.12507] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Revised: 10/07/2019] [Accepted: 10/15/2019] [Indexed: 12/29/2022]
Affiliation(s)
- Peter Waboi Mwaurah
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Sunil Kumar
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Nitin Kumar
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Arun Kumar Attkan
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Anil Panghal
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Vijay Kumar Singh
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Mukesh Kumar Garg
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
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Aqueous and Enzymatic Extraction of Oil and Protein from Almond Cake: A Comparative Study. Processes (Basel) 2019. [DOI: 10.3390/pr7070472] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The almond cake is a protein- and oil-rich by-product of the mechanical expression of almond oil that has the potential to be used as a source of valuable proteins and lipids for food applications. The objectives of this study were to evaluate the individual and combined effects of solids-to-liquid ratio (SLR), reaction time, and enzyme use on oil and protein extraction yields from almond cake. A central composite rotatable design was employed to maximize the overall extractability and distribution of extracted components among the fractions generated by the aqueous (AEP) and enzyme-assisted aqueous extraction process (EAEP). Simultaneous extraction of oil and protein by the AEP was favored by the use of low SLR (1:12.82) and longer reaction times (2 h), where extraction yields of 48.2% and 70% were achieved, respectively. Increased use of enzyme (0.85%) in the EAEP resulted in higher oil (50%) and protein (75%) extraction yields in a shorter reaction time (1 h), compared with the AEP at the same reaction time (41.6% oil and 70% protein extraction). Overall, extraction conditions that favored oil and protein extraction also favored oil yield in the cream and protein yield in the skim. However, increased oil yield in the skim was observed at conditions where higher oil extraction was achieved. In addition to improving oil and protein extractability, the use of enzyme during the extraction resulted in the production of skim fractions with smaller and more soluble peptides at low pH (5.0), highlighting possible uses of the EAEP skim in food applications involving acidic pH. The implications of the use of enzyme during the extraction regarding the de-emulsification of the EAEP cream warrant further investigation.
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Gaber M, Trujillo FJ, Mansour MP, Taylor C, Juliano P. Megasonic-assisted aqueous extraction of canola oil from canola cake. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.02.017] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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12
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Kalogianni EP, Georgiou D, Hasanov JH. Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12207] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Eleni P. Kalogianni
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
| | - Despoina Georgiou
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
| | - Jahongir H. Hasanov
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
- Laboratory of Chemistry of Proteins and Peptides, Institute of Bioorganic ChemistryAcademy of Sciences of Uzbekistan, Mirzo Ulug'bek 83, 100125 Tashkent Uzbekistan
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14
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Improving Oil Extraction from Canola Seeds by Conventional and Advanced Methods. FOOD ENGINEERING REVIEWS 2018. [DOI: 10.1007/s12393-018-9182-1] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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15
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Optimization of spray drying microencapsulation of olive pomace polyphenols using Response Surface Methodology and Artificial Neural Network. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.048] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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16
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Seçmeler Ö, Güçlü Üstündağ Ö. Behavior of lipophilic bioactives during olive oil processing. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600404] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Özge Seçmeler
- Faculty of Engineering; Department of Food Engineering; Yeditepe University; Istanbul Turkey
| | - Özlem Güçlü Üstündağ
- Faculty of Engineering; Department of Food Engineering; Yeditepe University; Istanbul Turkey
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Pectinase production by Aspergillus giganteus in solid-state fermentation: optimization, scale-up, biochemical characterization and its application in olive-oil extraction. ACTA ACUST UNITED AC 2017; 44:197-211. [DOI: 10.1007/s10295-016-1873-0] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2016] [Accepted: 11/12/2016] [Indexed: 10/20/2022]
Abstract
Abstract
The application of pectinases in industrial olive-oil processes is restricted by its production cost. Consequently, new fungal strains able to produce higher pectinase titers are required. The aim of this work was to study the capability of Aspergillus giganteus NRRL10 to produce pectinolytic enzymes by SSF and evaluate the application of these in olive-oil extraction. A. giganteus was selected among 12 strains on the basis of high pectinolytic activity and stability. A mixture composed by wheat bran, orange, and lemon peels was selected as the best substrate for enzyme production. Statistical analyses of the experimental design indicated that pH, temperature, and CaCl2 are the main factors that affect the production. Subsequently, different aeration flows were tested in a tray reactor; the highest activity was achieved at 20 L min−1 per kilogram of dry substrate (kgds). Finally, the pectinolytic enzymes from A. giganteus improved the oil yield and rheological characteristics without affecting oil chemical properties.
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Liu JJ, Gasmalla MAA, Li P, Yang R. Enzyme-assisted extraction processing from oilseeds: Principle, processing and application. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.05.002] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Chuprom J, Bovornreungroj P, Ahmad M, Kantachote D, Dueramae S. Approach toward enhancement of halophilic protease production by Halobacterium sp. strain LBU50301 using statistical design response surface methodology. ACTA ACUST UNITED AC 2016; 10:17-28. [PMID: 28352520 PMCID: PMC5040864 DOI: 10.1016/j.btre.2016.02.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2015] [Revised: 02/15/2016] [Accepted: 02/17/2016] [Indexed: 01/15/2023]
Abstract
Halophilic protease producing Halobacterium sp. strain LBU50301 was isolated. RSM optimized the fermentation conditions to enhance halophilic protease yield. Optimized conditions used in bioreactor resulted about 13-fold enhancement.
A new potent halophilic protease producer, Halobacterium sp. strain LBU50301 was isolated from salt-fermented fish samples (budu) and identified by phenotypic analysis, and 16S rDNA gene sequencing. Thereafter, sequential statistical strategy was used to optimize halophilic protease production from Halobacterium sp. strain LBU50301 by shake-flask fermentation. The classical one-factor-at-a-time (OFAT) approach determined gelatin was the best nitrogen source. Based on Plackett–Burman (PB) experimental design; gelatin, MgSO4·7H2O, NaCl and pH significantly influenced the halophilic protease production. Central composite design (CCD) determined the optimum level of medium components. Subsequently, an 8.78-fold increase in corresponding halophilic protease yield (156.22 U/mL) was obtained, compared with that produced in the original medium (17.80 U/mL). Validation experiments proved the adequacy and accuracy of model, and the results showed the predicted value agreed well with the experimental values. An overall 13-fold increase in halophilic protease yield was achieved using a 3 L laboratory fermenter and optimized medium (231.33 U/mL).
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Affiliation(s)
- Julalak Chuprom
- Department of Microbiology, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Preeyanuch Bovornreungroj
- Department of Microbiology, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Mehraj Ahmad
- Institute of Nutrition (INMU), Mahidol University, 999 Phutthamonthon 4 Rd., Salaya, Nakhon Pathom 73170, Thailand
| | - Duangporn Kantachote
- Department of Microbiology, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Sawitree Dueramae
- Department of Microbiology, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
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21
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Peres F, Martins LL, Ferreira-Dias S. Influence of enzymes and technology on virgin olive oil composition. Crit Rev Food Sci Nutr 2015; 57:3104-3126. [DOI: 10.1080/10408398.2015.1092107] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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22
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Aliakbarian B, Casale M, Paini M, Casazza AA, Lanteri S, Perego P. Production of a novel fermented milk fortified with natural antioxidants and its analysis by NIR spectroscopy. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.07.037] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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23
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Paini M, Aliakbarian B, Casazza AA, Perego P, Ruggiero C, Pastorino L. Chitosan/dextran multilayer microcapsules for polyphenol co-delivery. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2015; 46:374-80. [DOI: 10.1016/j.msec.2014.10.047] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2014] [Accepted: 10/21/2014] [Indexed: 11/26/2022]
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24
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Aqueous enzyme assisted oil extraction from oilseeds and emulsion de-emulsifying methods: A review. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2014.09.003] [Citation(s) in RCA: 111] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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25
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Khanmohammadi M, Khoshfetrat AB, Eskandarnezhad S, Sani NF, Ebrahimi S. Sequential optimization strategy for hyaluronic acid extraction from eggshell and its partial characterization. J IND ENG CHEM 2014. [DOI: 10.1016/j.jiec.2014.02.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Peres F, Martins LL, Ferreira-Dias S. Laboratory-scale optimization of olive oil extraction: Simultaneous addition of enzymes and microtalc improves the yield. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400060] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Fátima Peres
- Instituto Politécnico de Castelo Branco; Escola Superior Agrária; Castelo Branco Portugal
| | - Luisa L. Martins
- Universidade de Lisboa; Instituto Superior de Agronomia; UIQA; Lisbon Portugal
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Sharma R, Sharma PC, Rana JC, Joshi VK. Improving the Olive Oil Yield and Quality Through Enzyme-Assisted Mechanical Extraction, Antioxidants and Packaging. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12216] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Rakesh Sharma
- Department of Food Science and Technology; Dr YS Parmar University of Horticulture and Forestry; Solan 173230 India
| | - Pritam Chand Sharma
- Department of Food Science and Technology; Dr YS Parmar University of Horticulture and Forestry; Solan 173230 India
| | - Jai Chand Rana
- National Bureau of Plant Genetic Resources Regional Station; Phagli Shimla India
| | - Vinod Kumar Joshi
- Department of Food Science and Technology; Dr YS Parmar University of Horticulture and Forestry; Solan 173230 India
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28
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Gaurav K, Srivastava R, Singh R. Exploring Biodiesel: Chemistry, Biochemistry, and Microalgal Source. INTERNATIONAL JOURNAL OF GREEN ENERGY 2013; 10:775-796. [DOI: 10.1080/15435075.2012.726673] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
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Doshi P, Adsule P, Banerjee K, Oulkar D. Phenolic compounds, antioxidant activity and insulinotropic effect of extracts prepared from grape (Vitis vinifera L) byproducts. Journal of Food Science and Technology 2013; 52:181-90. [PMID: 25593367 DOI: 10.1007/s13197-013-0991-1] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/29/2012] [Accepted: 03/28/2013] [Indexed: 12/24/2022]
Abstract
Grape byproducts are a rich source of phenolics having immense medicinal properties, but usually wasted from juice/wine processing industries. The present study investigates the phenolic antioxidants and the insulinotropic effect of extracts prepared from seed, skin and stems of two red wine grape cultivars: Pusa Navarang and Merlot. Pusa Navarang cultivar has shown high amounts of total phenolics (95.8 mg/ml), flavonoids (30.5 mg/ml) and flavan-3-ols (21.8 mg/ml) in seed extract and total anthocyanin (4.9 mg/ml) in its skin extract as compared to Merlot cultivar. As determined using HPLC, higher amounts of catechin hydrate (14909 mg/l) and epicatechin (9299 mg/l) were observed in its seed extract, while quercetin hydrate (5849 mg/l) was abundant in its skin extract. Similarly, ferric reducing antioxidant power (FRAP) and ABTS(+). [2,2'-azinobis (3-ethylbenzothiazoline)-6-sulfonic acid] and DPPH. (1,1-diphenyl-2-picrylhy- drazyl) radicals scavenging, were higher in its seed extract, respectively being 134.8 mg/ml of Quercetin equivalent (QE), 18.7 mM of trolox equivalent (TE) and 33.5 mM of TE. Strong correlation was obtained between FRAP and total phenolics, flavonoids and flavan-3-ols contents with correlation coefficients (r(2)) of 0.915, 0.738 and 0.838 respectively. Interestingly, there was a 2-8 fold increase in insulin secretion by isolated mice pancreatic islets at 5.5 mM and 16.5 mM glucose concentration in presence of various extracts. Overall, the seed, skin and stem byproducts of both cultivars are rich sources of phenolics and antioxidants and represent a source of new insulin secretagogues.
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Affiliation(s)
- Pooja Doshi
- Division of Biochemistry, Department of Chemistry, University of Pune, Ganeshkhind Road, Pune, 411 007 Maharashtra India
| | - Pandurang Adsule
- National Research Centre for Grapes, Pune, 412 307 Maharashtra India
| | - Kaushik Banerjee
- National Research Centre for Grapes, Pune, 412 307 Maharashtra India
| | - Dasharath Oulkar
- National Research Centre for Grapes, Pune, 412 307 Maharashtra India
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Teixeira CB, Macedo GA, Macedo JA, da Silva LHM, da C Rodrigues AM. Simultaneous extraction of oil and antioxidant compounds from oil palm fruit (Elaeis guineensis) by an aqueous enzymatic process. BIORESOURCE TECHNOLOGY 2013; 129:575-581. [PMID: 23274221 DOI: 10.1016/j.biortech.2012.11.057] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2012] [Revised: 11/07/2012] [Accepted: 11/12/2012] [Indexed: 06/01/2023]
Abstract
Oil palm (Elaeis guineensis) fruit was treated with enzymes to facilitate simultaneous recovery of oil and bioactive compounds. Tannase from Paecilomyces variotii, cellulase and pectinase were evaluated for their influence on oil recovery and antioxidant capacity (DPPH), oxidative stability (Rancimat), fatty acid profile, total phenols, total carotenoids and tocols of the oil. Maximum oil recovery (90-93% total oil) was obtained with central composite design using 4% of enzyme preparation (w/w) as 80 U of tannase, 240 U of cellulase and 178 U of pectinase, pH 4, ratio of solution to pulp of 2:1 and 30 min of incubation at 50 °C. Tannase improved the phenolic compounds extraction by 51% and pectinase plus cellulase improved carotene extraction by 153%. Samples treated with tannase showed a 27% and 53% higher antioxidant capacity for the lipophilic and hydrophilic fractions.
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Affiliation(s)
- Camilo B Teixeira
- Faculty of Food Engineering, Technology Institute, Federal University of Para, UFPA, Augusto Corrêa Street, Guamá, CEP 66075-900 Belém, PA, Brazil.
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Latoui M, Aliakbarian B, Casazza AA, Seffen M, Converti A, Perego P. Extraction of phenolic compounds from Vitex agnus-castus L. FOOD AND BIOPRODUCTS PROCESSING 2012. [DOI: 10.1016/j.fbp.2012.01.003] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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33
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Aliakbarian B, Fathi A, Perego P, Dehghani F. Extraction of antioxidants from winery wastes using subcritical water. J Supercrit Fluids 2012. [DOI: 10.1016/j.supflu.2012.02.022] [Citation(s) in RCA: 93] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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34
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Chih HJ, James AP, Jayasena V, Dhaliwal SS. Addition of enzymes complex during olive oil extraction improves oil recovery and bioactivity of Western Australian Frantoio olive oil. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.02962.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Aliakbarian B, Palmieri D, Casazza AA, Palombo D, Perego P. Antioxidant activity and biological evaluation of olive pomace extract. Nat Prod Res 2012; 26:2280-90. [PMID: 22332814 DOI: 10.1080/14786419.2012.660692] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
The antiradical power of the methanol extracts of olive pomace (Taggiasca cultivar) achieved by high-pressure-high-temperature reactor were investigated using ABTS•(+) and DPPH• assays. The highest antioxidant activity was quantified at 90 min of contact time and 180°C of extraction temperature (64.19 ± 0.16 µg(TE) L(-1) and 15.80 ± 0.62 µg(DPPH) µL(extract) (-1)). The extract with high-antioxidant power resulted to be effective to counteract key aspects of cellular oxidation sensitive mechanisms and inflammation associated to vascular diseases. A linear correlation (p < 0.05) between total polyphenol contents and antioxidant capacity was given by the ABTS•(+) method (R (2) = 0.9184) and DPPH assay (R (2 )= 0.7062).
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Affiliation(s)
- Bahar Aliakbarian
- Department of Chemical and Process Engineering G.B. Bonino, University of Genoa, Via Opera Pia 15, 16145 Genoa, Italy.
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36
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Ben Hamissa AM, Seffen M, Aliakbarian B, Casazza AA, Perego P, Converti A. Phenolics extraction from Agave americana (L.) leaves using high-temperature, high-pressure reactor. FOOD AND BIOPRODUCTS PROCESSING 2012. [DOI: 10.1016/j.fbp.2010.11.008] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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37
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Casazza AA, Aliakbarian B, Sannita E, Perego P. High-pressure high-temperature extraction of phenolic compounds from grape skins. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02853.x] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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38
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CASAZZA ALESSANDROA, ALIAKBARIAN BAHAR, DE FAVERI DANILO, FIORI LUCA, PEREGO PATRIZIA. ANTIOXIDANTS FROM WINEMAKING WASTES: A STUDY ON EXTRACTION PARAMETERS USING RESPONSE SURFACE METHODOLOGY. J Food Biochem 2011. [DOI: 10.1111/j.1745-4514.2010.00511.x] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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39
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Puri M, Sharma D, Tiwari AK. Downstream processing of stevioside and its potential applications. Biotechnol Adv 2011; 29:781-91. [DOI: 10.1016/j.biotechadv.2011.06.006] [Citation(s) in RCA: 68] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2010] [Revised: 06/09/2011] [Accepted: 06/11/2011] [Indexed: 12/21/2022]
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40
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Espínola F, Moya M, Fernández DG, Castro E. Modelling of virgin olive oil extraction using response surface methodology. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02786.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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41
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Aliakbarian B, Casazza AA, Perego P. Valorization of olive oil solid waste using high pressure–high temperature reactor. Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.03.092] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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42
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Effect of enzymatic and hydrothermal treatments of rapeseeds on quality of the pressed rapeseed oils: part II. Oil yield and oxidative stability. Process Biochem 2010. [DOI: 10.1016/j.procbio.2009.09.014] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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43
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Szydłowska-Czerniak A, Karlovits G, Hellner G, Dianoczki C, Szłyk E. Effect of enzymatic and hydrothermal treatments of rapeseeds on quality of the pressed rapeseed oils. Process Biochem 2010. [DOI: 10.1016/j.procbio.2009.07.016] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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44
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Aliakbarian B, Dehghani F, Perego P. The effect of citric acid on the phenolic contents of olive oil. Food Chem 2009. [DOI: 10.1016/j.foodchem.2009.02.077] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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45
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Saraf S. Process optimization for the production of nanoparticles for drug delivery applications. Expert Opin Drug Deliv 2009; 6:187-96. [DOI: 10.1517/17425240902735806] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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