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Khamies M, Hagar M, Kassem TSE, Moustafa AHE. Case study of chemical and enzymatic degumming processes in soybean oil production at an industrial plant. Sci Rep 2024; 14:4064. [PMID: 38374296 PMCID: PMC10876682 DOI: 10.1038/s41598-024-53865-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Accepted: 02/06/2024] [Indexed: 02/21/2024] Open
Abstract
The vegetable oil degumming process plays a critical role in refining edible oil. Phospholipids (PL) removal from crude extracted soybean oil (SBO) by the enzymatic degumming process has been investigated in this work. Enzymatic degumming of extracted SBO with microbial phospholipase A1 PLA-1 Quara LowP and Lecitase Ultra enzymes have also been studied comparatively. The main novelty of our work is the use of the enzymatic degumming process on an industrial scale (600 tons a day). Many parameters have been discussed to understand in detail the factors affecting oil losses during the degumming process. The factors such as chemical conditioning (CC) by phosphoric acid 85%, the enzyme dosage mg/kg (feedstock dependent), the enzymatic degumming reaction time, and the characteristics of the plant-processed SBO have been discussed in detail. As a main point, the degummed oil with a phosphorus content of < 10 mg/kg increases yield. Quara LowP and Lecitase Ultra enzymes are not specific for certain phospholipids PL; however, the conversion rate depends on the SBO phospholipid composition. After 4 h, over 99% of Phospholipids were degraded to their lysophospholipid LPL (lysolecithin). The results showed a significant effect of operating parameters and characteristics of different origins of SBO, fatty acids FFA content, Phosphorus content and total divalent metals (Calcium Ca, Magnesium Mg and Iron Fe mg/kg) content on the oil loss. The benefit of using enzymatic degumming of vegetable oils rather than traditional chemical refining is that the enzymatic degumming process reduces total oil loss. This decrease is known as enzymatic yield. The enzymatic degumming also decreases wastewater and used chemicals and running costs; moreover, it enables physical refining by lowering the residue phosphorus to < 10 mg/kg.
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Affiliation(s)
- Maged Khamies
- Chemistry Department, Faculty of Science, Alexandria University, P.O. 426 Ibrahemia, Alexandria, 21321, Egypt
| | - Mohamed Hagar
- Chemistry Department, Faculty of Science, Alexandria University, P.O. 426 Ibrahemia, Alexandria, 21321, Egypt.
- Faculty of Advanced Basic Sciences, Alamein International University, Alamein City, Matrouh Governorate, Egypt.
| | - Taher S E Kassem
- Chemistry Department, Faculty of Science, Alexandria University, P.O. 426 Ibrahemia, Alexandria, 21321, Egypt
| | - Amira Hossam Eldin Moustafa
- Chemistry Department, Faculty of Science, Alexandria University, P.O. 426 Ibrahemia, Alexandria, 21321, Egypt.
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Cravotto C, Claux O, Bartier M, Fabiano-Tixier AS, Tabasso S. Leading Edge Technologies and Perspectives in Industrial Oilseed Extraction. Molecules 2023; 28:5973. [PMID: 37630225 PMCID: PMC10459726 DOI: 10.3390/molecules28165973] [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: 06/21/2023] [Revised: 07/15/2023] [Accepted: 07/25/2023] [Indexed: 08/27/2023] Open
Abstract
With the increase in the world's population and per capita wealth, oil producers must not only increase edible oil production but also meet the demand for a higher quality and variety of products. Recently, the focus has shifted from single processing steps to the entire vegetable oil production process, with an emphasis on introducing innovative technologies to improve quality and production efficiency. In this review, conventional methods of oilseed storage, processing and extraction are presented, as well as innovative processing and extraction techniques. Furthermore, the parameters most affecting the products' yields and quality at the industrial level are critically described. The extensive use of hexane for the extraction of most vegetable oils is undoubtedly the main concern of the whole production process in terms of health, safety and environmental issues. Therefore, special attention is paid to environmentally friendly solvents such as ethanol, supercritical CO2, 2-methyloxolane, water enzymatic extraction, etc. The state of the art in the use of green solvents is described and an objective assessment of their potential for more sustainable industrial processes is proposed.
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Affiliation(s)
- Christian Cravotto
- GREEN Extraction Team, INRAE, UMR 408, Avignon Université, F-84000 Avignon, France;
| | - Ombéline Claux
- Pennakem Europa (EcoXtract®), 224 Avenue de la Dordogne, F-59944 Dunkerque, France; (O.C.); (M.B.)
| | - Mickaël Bartier
- Pennakem Europa (EcoXtract®), 224 Avenue de la Dordogne, F-59944 Dunkerque, France; (O.C.); (M.B.)
| | | | - Silvia Tabasso
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy;
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Dhara O, Azmeera T, Eanti A, Chakrabarti PP. Garden cress oil as a vegan source of PUFA: Achieving through optimized supercritical carbon dioxide extraction. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Phospholipid and n-alkane composition, anti-α-glucosidase and anti-cyclooxygenase activities of milk thistle oil. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03732-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Lecithins from Vegetable, Land, and Marine Animal Sources and Their Potential Applications for Cosmetic, Food, and Pharmaceutical Sectors. COSMETICS 2020. [DOI: 10.3390/cosmetics7040087] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
The aim of this work was to review the reported information about the phospholipid composition of lecithins derived from several natural sources (lipids of plant, animal, and marine origin) and describe their main applications for the cosmetic, food, and pharmaceutical sectors. This study was carried out using specialized search engines and according to the following inclusion criteria: (i) documents published between 2005 and 2020, (ii) sources of lecithins, (iii) phospholipidic composition of lecithins, and (iv) uses and applications of lecithins. Nevertheless, this work is presented as a narrative review. Results of the review indicated that the most studied source of lecithin is soybean, followed by sunflower and egg yolk. Contrarily, only a few numbers of reports focused on lecithins derived from marine animals despite the relevance of this source in association with an even higher composition of phospholipids than in case of those derived from plant sources. Finally, the main applications of lecithins were found to be related to their nutritional aspects and ability as emulsion stabilizers and lipid component of liposomes.
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Joseph C, Savoire R, Harscoat-Schiavo C, Pintori D, Monteil J, Faure C, Leal-Calderon F. Pickering emulsions stabilized by various plant materials: Cocoa, rapeseed press cake and lupin hulls. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109621] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Nekouei N, Rezaei K. Optimization of the Degumming Process for Aqueous‐Extracted Wild Almond Oil. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Niloufar Nekouei
- Department of Food Science, Engineering, and TechnologyUniversity of Tehran Karaj 31587‐77871 Iran
| | - Karamatollah Rezaei
- Department of Food Science, Engineering, and TechnologyUniversity of Tehran Karaj 31587‐77871 Iran
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Calvo MV, Villanueva-Bermejo D, Castro-Gómez P, Fornari T, Fontecha J. Appraisal of the suitability of two-stage extraction process by combining compressed fluid technologies of polar lipid fractions from chia seed. Food Res Int 2020; 131:109007. [PMID: 32247499 DOI: 10.1016/j.foodres.2020.109007] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2019] [Revised: 12/20/2019] [Accepted: 01/14/2020] [Indexed: 01/09/2023]
Abstract
Although triacylglycerols (TAG) are the major constituents of chia oil, it also contains minor lipid fractions that include phospholipids (PL) among other desirable components. Its amphiphilic character and excellent biocompatibility make PL appropriate for numerous applications with technological and nutritional significanceand potential health benefits. Given the difficulties entailed by the PL isolation, the efficiency for extracting such compounds using two environmental friendly techniques, pressurized liquid extraction (PLE) and supercritical fluid extraction (SFE) was evaluated. By using PLE with food-grade ethanol (EtOH), an oil recovery close to 100% was achieved in just 10 min. This oil extract was particularly rich in α-linolenic acid (ALA; 70%) as compared to the oil extracted by SFE (56%). In the case of SFE, the oil recovery was only 87% but increased to 99% when ethanol was added to CO2. However the use of co-solvent did not affect the fatty acid profile of the supercritical extracts or their TAG composition, where the high molecular weight TAG species were the predominant in all cases. With the exception of SFE without co-solvent, all methods applied were capable of extracting the PL fraction, although the content and distribution of the individual components present in this fraction differed markedly depending on the extraction conditions used. In this context, the use of a sequential extraction process, combining SFE and PLE was particularly interesting. The re-extraction by PLE of the chia cake, previously defatted by SFE, allowed to obtain an oil extract highly enriched in PLs, whose content exceeded 16% and with a higher PL species than the rest of the oil extracts.
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Affiliation(s)
- María V Calvo
- Department of Bioactivity and Food Analysis, Food Lipid Biomarkers and Health Group, Institute of Food Science Research (CIAL UAM-CSIC), C/ Nicolás Cabrera, 9, P.O. Box. 28049, Madrid, Spain.
| | - David Villanueva-Bermejo
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL UAM-CSIC), C/ Nicolás Cabrera, 9, P.O. Box. 28049, Madrid, Spain.
| | - Pilar Castro-Gómez
- Department of Bioactivity and Food Analysis, Food Lipid Biomarkers and Health Group, Institute of Food Science Research (CIAL UAM-CSIC), C/ Nicolás Cabrera, 9, P.O. Box. 28049, Madrid, Spain.
| | - Tiziana Fornari
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL UAM-CSIC), C/ Nicolás Cabrera, 9, P.O. Box. 28049, Madrid, Spain.
| | - Javier Fontecha
- Department of Bioactivity and Food Analysis, Food Lipid Biomarkers and Health Group, Institute of Food Science Research (CIAL UAM-CSIC), C/ Nicolás Cabrera, 9, P.O. Box. 28049, Madrid, Spain.
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Joseph C, Savoire R, Harscoat-Schiavo C, Pintori D, Monteil J, Faure C, Leal-Calderon F. Redispersible dry emulsions stabilized by plant material: Rapeseed press-cake or cocoa powder. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108311] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Profiling and quantification of lipids in cold-pressed rapeseed oils based on direct infusion electrospray ionization tandem mass spectrometry. Food Chem 2019; 285:194-203. [DOI: 10.1016/j.foodchem.2019.01.146] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2018] [Revised: 01/22/2019] [Accepted: 01/23/2019] [Indexed: 11/23/2022]
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Ma Y, Wu X, Zhao L, Wang Y, Liao X. Comparison of the compounds and characteristics of pepper seed oil by pressure-assisted, ultrasound-assisted and conventional solvent extraction. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.03.011] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Ali AH, Zou X, Abed SM, Korma SA, Jin Q, Wang X. Natural phospholipids: Occurrence, biosynthesis, separation, identification, and beneficial health aspects. Crit Rev Food Sci Nutr 2017; 59:253-275. [PMID: 28820277 DOI: 10.1080/10408398.2017.1363714] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
During the last years, phospholipids (PLs) have attracted great attention because of their crucial roles in providing nutritional values, technological and medical applications. There are considerable proofs that PLs have unique nutritional benefits on human health, such as reducing cholesterol absorption, improving liver functions, and decreasing the risk of cardiovascular diseases. PLs are the main structural lipid components of cell and organelle membranes in all living organisms, and therefore, they occur in all organisms and the derived food products. PLs are distinguished by the presence of a hydrophilic head and a hydrophobic tail, consequently they possess amphiphilic features. Due to their unique characteristics, the extraction, separation, and identification of PLs are critical issues to be concerned. This review is focused on the content of PLs classes in several sources (including milk, vegetable oils, egg yolk, and mitochondria). As well, it highlights PLs biosynthesis, and the methodologies applied for PLs extraction and separation, such as solvent extraction and solid-phase extraction. In addition, the determination and quantification of PLs classes by using thin layer chromatography, high-performance liquid chromatography coupled with different detectors, and nuclear magnetic resonance spectroscopy techniques.
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Affiliation(s)
- Abdelmoneim H Ali
- a State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road, Wuxi , Jiangsu , PR China.,b Department of Food Science, Faculty of Agriculture , Zagazig University , Zagazig , Egypt
| | - Xiaoqiang Zou
- a State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road, Wuxi , Jiangsu , PR China
| | - Sherif M Abed
- a State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road, Wuxi , Jiangsu , PR China.,c Food and Dairy Science and Technology Department, Faculty of Environmental Agricultural Science , El Arish University , El Arish , Egypt
| | - Sameh A Korma
- a State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road, Wuxi , Jiangsu , PR China.,b Department of Food Science, Faculty of Agriculture , Zagazig University , Zagazig , Egypt
| | - Qingzhe Jin
- a State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road, Wuxi , Jiangsu , PR China
| | - Xingguo Wang
- a State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road, Wuxi , Jiangsu , PR China
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