Optimization of ultrasound assisted aqueous enzymatic extraction of oil from Cinnamomum camphora seeds

Ultrasound-assisted intensification of Pickering interfacial biocatalysis preparation of vitamin A aliphatic esters

A novel approach to ultrasound-assisted Pickering interfacial biocatalysis (PIB) has been proposed and implemented for the efficient enzymatic transesterification production of vitamin A fatty acid esters. This is the first instance of exploiting the synergistic effect of ultrasound and the bifunctional modification of enzyme supports to accelerate biocatalytic performance in PIB systems. The optimal conditions were determined to be ultrasound power of 70 W, on/off time of 5 s/5 s, substrate molar ratio of 1:1, enzyme addition of 2 %, and a volume ratio of n-hexane to PBS of 3:1, a temperature of 40 °C, and a time of 30 min. The application of ultrasound technology not only improved lipase activity but also allowed for a reduction in emulsion droplet size to enhance interfacial mass transfer.Bifunctional modification of silica-based supports enhanced stability of immobilized enzymes by increasing hydrogen bonding while maintaining the active interface microenvironment. Compared with a non-ultrasound-assisted PIB system stabilized by mono-modified immobilized enzyme particles, the catalytic efficacy (CE) of the novel system reached 8.18 mmol g-1 min-1, which was enhanced by 3.33-fold, while the interfacial area was found to have increased by 17.5-fold. The results facilitated the conversion of vitamin A palmitate (VAP), vitamin A oleate (VAO), vitamin A linoleate (VAL), and vitamin A linolenate (VALn), with conversion rates of approximately 98.2 %, 97.4 %, 96.1 %, and 94.7 %, respectively. This represents the most efficient example that has been reported to our knowledge. Furthermore, the system demonstrated improved reusability, with a conversion rate of 62.1 % maintained even after 10 cycles. The findings presented in this paper provide valuable insights into an efficient and conveniently promising protocol for the development of PIB systems.

Aqueous enzymatic extraction of macauba (Acrocomia aculeata) pulp oil: A green and sustainable approach for high-quality oil production

Aqueous enzymatic extraction (AEE) of macauba pulp oil (MPO) was performed in this study with five commercial enzymatic pools. The chemical, nutritional, and thermal properties of the oils with high oil efficiency by AEE were evaluated and compared with mechanical pressing (MP) and organic solvent extraction (SE). Among the AEE processes, the pectinase pool (at pH 5.5 and 50 °C) exhibited the highest process efficiency (88.6 %). The oils presented low acidity values (0.4-3.1 %) and low molar absorptivities, indicating minimal oil degradation. Bioactive compounds, such as carotenoids, were found in MPO. The iodine index and the fatty acid profile of the oils revealed a high content of unsaturated fatty acids, particularly oleic and linoleic acids, with excellent nutritional scores, as evidenced by anti-atherogenicity and anti-thrombogenicity indices. These findings emphasized that AEE is an eco-friendly approach for extracting high-quality MPO with beneficial health compounds for food products.

Ultrasonic-ethanol pretreatment assisted aqueous enzymatic extraction of hemp seed oil with low Δ9-THC

In this study, ultrasonic-ethanol pretreatment combined with AEE was developed for oil extraction from hemp seeds. The oil yield reached a maximum of 23.32 % at 200 W ultrasonic power and 30 min ultrasonic time, at this point, the degradation rate of Δ9-THC was 83.11 %. By determining the composition of hemp seed before and after pretreatment, it was shown that ultrasonic-ethanol pretreatment reduced the protein content of the raw material. An enzyme mixture consisting of pectinase and hemicellulase (1/1/1, w/w/w) was experimentally determined to be used, and the AEE extraction conditions were optimized using the Plackett-Burman design and the Box-Behnken. The optimal conditions were determined to be pH 5, total enzyme activity of 37,800 U/g, liquid-solid ratio of 10.4 mL/g, enzyme digestion temperature of 32 °C, enzymatic time of 189 min, and oil recovery of 88.38 %. The results of confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) showed that the emulsion formed during ultrasonic ethanol pretreatment was not uniformly distributed, and the droplets appeared to be aggregated; and the irregular pores of hemp seed increased after pretreatment. The contents of Δ9-THC and CBN in the extracted oil samples were 9.58 mg/kg and 52.45 mg/kg, respectively. Compared with the oil extracted by Soxhlet extraction (SE), the oil extracted by this experimental method was of better quality and similar in fatty acid composition.

Health oil preparation from gardenia seeds by aqueous enzymatic extraction combined with puffing pre-treatment and its properties analysis

Gardenia jasminoides Ellis, a representative for "homology of medicine and food", can be used to produce pigment and edible oil. Here, aqueous enzymatic extraction (AEE) combined with puffing pre-treatment was explored to prepare oil from gardenia seeds. Both wet-heating puffing (WP) at 90 °C and dry-heating puffing (DP) at 1.0 MPa facilitated the release of free oil by AEE, resulting in the highest free oil yields (FOY) of 21.8% and 23.2% within 3 h, much higher than that of un-puffed group. Additionally, active crocin and geniposide were also completely released. The FOY obtained was much higher than mechanical pressing method (10.44%), and close to solvent extraction (25.45%). Microstructure analysis indicated that gardenia seeds expanded by dry-heating puffing (1.0 MPa) had a larger, rougher surface and porous structure than other groups. Overall, AEE coupled with puffing pre-treatment developed is an eco-friendly extraction technology with high efficiency that can be employed to oil preparation.

Graphical abstract

Supplementary Information

The online version contains supplementary material available at 10.1007/s10068-023-01319-9.

Application of an aqueous enzymatic-ultrasound cavitation method for the separation of Sapium sebiferum seed kernel oil

An aqueous enzymatic-ultrasound cavitation extraction (AEUCE) method was developed to separate Sapium sebiferum seed kernel oil. In this process, neutral proteinase was screened as the propriate enzyme. The Plackett-Burman and Box-Behnken designs were employed to optimize AEUCE. We determined the optimal extraction conditions, producing an oil yield of 84.22 ± 3.17 %. Gas chromatography-mass spectrometry (GC-MS) analysis indicated that the S. sebiferum seed kernel oil was abundant in unsaturated fatty acids (>92 %) and that the compositions of the fatty acid profiles extracted by AEUCE were similar to those obtained from Soxhlet extraction, but their contents were slightly different. The physicochemical properties analysis showed that the oil extracted by AEUCE was comparable to that obtained from Soxhlet extraction. The results showed that the developed AEUCE is an efficient technique that can separate high-quality plant oils. The S. sebiferum seed kernel oil obtained from this extraction method is a promising substitute for vegetable oils used in biodiesel production.

Ultrasound-Assisted Extraction and the Encapsulation of Bioactive Components for Food Applications

Various potential sources of bioactive components exist in nature which are fairly underutilized due to the lack of a scientific approach that can be sustainable as well as practically feasible. The recovery of bioactive compounds is a big challenge and its use in food industry to develop functional foods is a promising area of research. Various techniques are available for the extraction of these bioactives but due to their thermolabile nature, there is demand for nonthermal or green technologies which can lower the cost of operation and decrease operational time and energy consumption as compared to conventional methods. Ultrasound-assisted extraction (UAE) is gaining popularity due to its relative advantages over solvent extraction. Thereafter, ultrasonication as an encapsulating tool helps in protecting the core components against adverse food environmental conditions during processing and storage. The review mainly aims to discuss ultrasound technology, its applications, the fundamental principles of ultrasonic-assisted extraction and encapsulation, the parameters affecting them, and applications of ultrasound-assisted extraction and encapsulation in food systems. Additionally, future research areas are highlighted with an emphasis on the energy sustainability of the whole process.