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Lajoie L, Fabiano-Tixier AS, Chemat F. Water as Green Solvent: Methods of Solubilisation and Extraction of Natural Products-Past, Present and Future Solutions. Pharmaceuticals (Basel) 2022; 15:ph15121507. [PMID: 36558959 PMCID: PMC9788067 DOI: 10.3390/ph15121507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 11/24/2022] [Accepted: 11/28/2022] [Indexed: 12/11/2022] Open
Abstract
Water is considered the greenest solvent. Nonetheless, the water solubility of natural products is still an incredibly challenging issue. Indeed, it is nearly impossible to solubilize or to extract many natural products properly using solely water due to their low solubility in this solvent. To address this issue, researchers have tried for decades to tune water properties to enhance its solvent potential in order to be able to solubilise or extract low-water solubility compounds. A few methods involving the use of solubilisers were described in the early 2000s. Since then, and particularly in recent years, additional methods have been described as useful to ensure the effective green extraction but also solubilisation of natural products using water as a solvent. Notably, combinations of these green methods unlock even higher extraction performances. This review aims to present, compare and analyse all promising methods and their relevant combinations to extract natural products from bioresources with water as solvent enhanced by green solubilisers and/or processes.
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Abbasi S, Scanlon MG. Microemulsion: a novel alternative technique for edible oil extraction_a mechanistic viewpoint. Crit Rev Food Sci Nutr 2022; 63:10461-10482. [PMID: 35608028 DOI: 10.1080/10408398.2022.2078786] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Microemulsions, as isotropic, transparent, nano size (<100 nm), and thermodynamically stable dispersions, are potentially capable of being used in food formulations, functional foods, pharmaceuticals, and in many other fields for various purposes, particularly for nano-encapsulation, extraction of bioactive compounds and oils, and as nano-reactors. However, their functionalities, and more importantly their oil extraction capability, strongly depend on, and are determined by, their formulation, molecular structures and the type, ratio and functionality of surfactants and co-surfactants. This review extensively describes microemulsions (definition, fabrication, thermodynamic aspects, and applications), and their various mechanisms of oil extraction (roll-up, snap-off, and solubilization including those by Winsor Types I, II, III, and IV systems). Applications of various food grade (natural or synthetic) and extended surfactants for edible oil extraction are then covered based on these concepts.
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Affiliation(s)
- Soleiman Abbasi
- Food Colloids and Rheology Lab., Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Martin G Scanlon
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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Zhang L, Akhymetkan S, Chen J, Dong Y, Gao Y, Yu X. Convenient method for the simultaneous production of high-quality fragrant rapeseed oil and recovery of phospholipids via electrolyte degumming. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Gao Y, Liu C, Yao F, Chen F. Aqueous enzymatic extraction of peanut oil body and protein and evaluation of its physicochemical and functional properties. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0226] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Abstract
Aqueous enzymatic extraction (AEE) is a new technology for extracting vegetable oil body which has the advantages of low energy consumption, product safety, mild reaction conditions, and simultaneous separation of oil and protein. Among the enzymes tested in the present work, Viscozyme L (compound plant hydrolase) exhibited the highest extraction activity during peanut oil extraction. Extraction was optimized using response surface methodology, and optimal conditions were enzymatic temperature 51.5 °C, material-to-liquid ratio 1:3.5, enzymatic concentration 1.5%, and enzymatic time 90 min, yielding total oil body and protein of 93.67 ± 0.59% and 76.84 ± 0.68%, respectively. The fatty acid composition and content, and various quality indicators were not significantly different from those of cold-pressed oil, hence peanut oil produced by AEE met the same standards as cold-pressed first-grade peanut oil. Additionally, the functional properties of peanut protein produced by AEE were superior to those of commercially available peanut protein.
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Affiliation(s)
- Yuhang Gao
- College of Food Science and Technology, Henan University of Technology , No. 100 Lian Hua Rd. , Zhengzhou 450001 , Henan , China
| | - Chen Liu
- College of Food Science and Technology, Henan University of Technology , No. 100 Lian Hua Rd. , Zhengzhou 450001 , Henan , China
| | - Fei Yao
- College of Food Science and Technology, Henan University of Technology , No. 100 Lian Hua Rd. , Zhengzhou 450001 , Henan , China
| | - Fusheng Chen
- College of Food Science and Technology, Henan University of Technology , No. 100 Lian Hua Rd. , Zhengzhou 450001 , Henan , China
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Yu C, Li X, Han B, Zhao Y, Geng S, Ning D, Ma T, Yu X. Simultaneous improvement of astaxanthin and lipid production of Haematococcus pluvialis by using walnut shell extracts. ALGAL RES 2021. [DOI: 10.1016/j.algal.2020.102171] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Nguyen HC, Vuong DP, Nguyen NTT, Nguyen NP, Su CH, Wang FM, Juan HY. Aqueous enzymatic extraction of polyunsaturated fatty acid–rich sacha inchi (Plukenetia volubilis L.) seed oil: An eco-friendly approach. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109992] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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7
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Niu RH, Chen FS, Zhao ZT, Xin Y, Duan XJ, Wang BY. Effect of Papain on the Demulsification of Peanut Oil Body Emulsion and the Corresponding Mechanism. J Oleo Sci 2020; 69:617-625. [PMID: 32404547 DOI: 10.5650/jos.ess19297] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
This study investigated the effect of papain on the demulsification of peanut oil body emulsion extracted using an aqueous enzymatic method and the associated mechanism. The highest free oil yield using papain (92.39%) was obtained under the following conditions: an enzymatic hydrolysis temperature of 55°C, sample-to-water ratio of 1:3, enzyme concentration of 1400 U/g, and an enzymatic hydrolysis time of 3 h. Papain degraded the peanut oil body protein to small-molecular-weight peptides (≤ 14.4 kDa). Compared to the emulsion before enzymatic hydrolysis, the amino acid content in the aqueous phase was higher after enzymatic hydrolysis, the viscosity of the oil body emulsion was lower, and the particle diameter of the emulsion was significantly larger. The following demulsification mechanism was derived. Papain degrades the protein on the peanut oil body and dissolves it in water. The outer side of the oil body loses the protection of electrostatic repulsion and steric hindrance provided by the membrane protein. This causes the viscosity of the emulsion system and the molecular steric hindrance to decrease. As a result, the oil droplets gather and eventually demulsify. The results of this study provide the theoretical basis for the instability in oil body emulsions and are expected to promote the application of enzymatic demulsification in industry.
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Affiliation(s)
- Rui-Hao Niu
- College of Food Science and Technology, Henan University of Technology
| | - Fu-Sheng Chen
- College of Food Science and Technology, Henan University of Technology
| | - Zi-Tong Zhao
- College of Food Science and Technology, Henan University of Technology
| | - Ying Xin
- College of Food Science and Technology, Henan University of Technology
| | - Xiao-Jie Duan
- College of Food Science and Technology, Henan University of Technology
| | - Bing-Yi Wang
- College of Food Science and Technology, Henan University of Technology
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Zhou L, Chen F, Liu K, Zhu T, Jiang L. Combination of Alcalase 2.4 L and CaCl 2 for aqueous extraction of peanut oil. J Food Sci 2020; 85:1772-1780. [PMID: 32484970 DOI: 10.1111/1750-3841.15158] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2020] [Revised: 04/04/2020] [Accepted: 04/08/2020] [Indexed: 11/28/2022]
Abstract
The combined application of CaCl2 and Alcalase 2.4 L to the aqueous extraction process of peanuts was evaluated as a method to destabilize the oil body (OB) emulsion and improve the oil yield. After adding 5 mM CaCl2 , the oil yield was reached to 92.0% which was similar with that obtained using Alcalase 2.4 L alone, and the required enzyme loading was decreased by approximately 60 times. In addition, the demulsification mechanism during aqueous extraction process was also investigated. Particle size and zeta-potential measurements indicated that the stability of the peanut OB emulsion dramatically decreased when CaCl2 was added. Under these conditions, the demulsification of Alcalase 2.4 L performed was more efficiently. SDS-PAGE results showed that adding CaCl2 changed the subunit structure of the peanut OB interface proteins and promoted the cross-linking among the arachin Ara h3 isoforms, resulting in unstable emulsions.
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Affiliation(s)
- Longzheng Zhou
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China
| | - Fusheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China
| | - Kunlun Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China
| | - Tingwei Zhu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
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9
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Salt-assisted aqueous extraction combined with Span 20 allow the obtaining of a high-quality and yield walnut oil. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108956] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Oliveira ÉR, Carvalho GR, Cirillo MÂ, Queiroz F. EFFECT OF ECOFRIENDLY BIO-BASED SOLVENTS ON OIL EXTRACTION FROM GREEN COFFEE BEAN AND ITS INDUSTRIAL PRESS CAKE. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2019. [DOI: 10.1590/0104-6632.20190364s20190102] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Liu W, Xiao B, Yang G, Bi Y, Chen F. Rapid Salt‐Assisted Microwave Demulsification of Oil‐Rich Emulsion Obtained by Aqueous Enzymatic Extraction of Peanut Seeds. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201900120] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Wei Liu
- College of Food Science and Technology Henan University of Technology Lianhua Street 100 Zhengzhou 450001 Henan Province P. R. China
| | - Bing Xiao
- College of Food Science and Technology Henan University of Technology Lianhua Street 100 Zhengzhou 450001 Henan Province P. R. China
| | - Guolong Yang
- College of Food Science and Technology Henan University of Technology Lianhua Street 100 Zhengzhou 450001 Henan Province P. R. China
| | - Yanlan Bi
- College of Food Science and Technology Henan University of Technology Lianhua Street 100 Zhengzhou 450001 Henan Province P. R. China
| | - Fusheng Chen
- College of Food Science and Technology Henan University of Technology Lianhua Street 100 Zhengzhou 450001 Henan Province P. R. China
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Dong X, Han B, Zhao Y, Ding W, Yu X. Enhancing biomass, lipid production, and nutrient utilization of the microalga Monoraphidium sp. QLZ-3 in walnut shell extracts supplemented with carbon dioxide. BIORESOURCE TECHNOLOGY 2019; 287:121419. [PMID: 31078811 DOI: 10.1016/j.biortech.2019.121419] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 05/01/2019] [Accepted: 05/02/2019] [Indexed: 06/09/2023]
Abstract
Microalgae are a promising biofuel resource, but their high cost and low productivity hinder their commercial applications. In the present study, Monoraphidium sp. QLZ-3 was cultivated in walnut shell extracts (WSE) supplemented with carbon dioxide (CO2). Biomass was enhanced from 0.40 g L-1 to 1.18 g L-1, and lipid content reached 49.54% in WSE-12% CO2 media. Biomass and lipid productivity reached 196.88 and 97.52 mg L-1 d-1, which were 1.33- and 1.57-fold higher than those of the control, respectively. The amount of carbohydrates increased, but the protein contents decreased. Furthermore, the application of CO2 promoted nutrient and polyphenol absorption and upregulated the expression levels of lipid biosynthetic genes of this WSE-cultivated alga. These results indicated that coupling WSE and CO2 could be an efficient strategy to enhance biofuel production by microalgae.
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Affiliation(s)
- Xunzan Dong
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, China
| | - Benyong Han
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, China
| | - Yongteng Zhao
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, China
| | - Wei Ding
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, China
| | - Xuya Yu
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, China.
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Gao P, Liu R, Jin Q, Wang X. Comparison of solvents for extraction of walnut oils: Lipid yield, lipid compositions, minor-component content, and antioxidant capacity. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.100] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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14
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Zhang S, Zhang W, Liu J, Zhao W, Yang R. Surfactant‐Assisted Aqueous Extraction Processing of Camellia Seed Oil by Cyclic Utilization of Aqueous Phase. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800504] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Shiqi Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan UniversityNo. 1800 Lihu RoadWuxi 214122China
| | - Wenbin Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan UniversityNo. 1800 Lihu RoadWuxi 214122China
| | - Junjun Liu
- State Key Laboratory of Food Science and Technology, Jiangnan UniversityNo. 1800 Lihu RoadWuxi 214122China
| | - Wei Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan UniversityNo. 1800 Lihu RoadWuxi 214122China
| | - Ruijin Yang
- State Key Laboratory of Food Science and Technology, Jiangnan UniversityNo. 1800 Lihu RoadWuxi 214122China
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