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Khan S, Abdo AAA, Shu Y, Zhang Z, Liang T. The Extraction and Impact of Essential Oils on Bioactive Films and Food Preservation, with Emphasis on Antioxidant and Antibacterial Activities-A Review. Foods 2023; 12:4169. [PMID: 38002226 PMCID: PMC10670266 DOI: 10.3390/foods12224169] [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: 10/06/2023] [Revised: 11/02/2023] [Accepted: 11/11/2023] [Indexed: 11/26/2023] Open
Abstract
Essential oils, consisting of volatile compounds, are derived from various plant parts and possess antibacterial and antioxidant properties. Certain essential oils are utilized for medicinal purposes and can serve as natural preservatives in food products, replacing synthetic ones. This review describes how essential oils can promote the performance of bioactive films and preserve food through their antioxidant and antibacterial properties. Further, this article emphasizes the antibacterial efficacy of essential oil composite films for food preservation and analyzes their manufacturing processes. These films could be an attractive delivery strategy for improving phenolic stability in foods and the shelf-life of consumable food items. Moreover, this article presents an overview of current knowledge of the extraction of essential oils, their effects on bioactive films and food preservation, as well as the benefits and drawbacks of using them to preserve food products.
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Affiliation(s)
- Sohail Khan
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
| | - Abdullah A. A. Abdo
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
- Department of Food Science and Technology, Faculty of Agriculture and Food Science, Ibb University, Ibb 70270, Yemen
| | - Ying Shu
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
- Hebei Layer Industry Technology Research Institute, Economic Development Zone, Handan 545000, China
| | - Zhisheng Zhang
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
| | - Tieqiang Liang
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
- Hebei Layer Industry Technology Research Institute, Economic Development Zone, Handan 545000, China
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Moreira RC, de Melo RPF, Martínez J, Marostica Junior MR, Pastore GM, Zorn H, Bicas JL. Supercritical CO 2 as a Valuable Tool for Aroma Technology. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37289784 DOI: 10.1021/acs.jafc.3c01023] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
This review addresses the possibilities of using supercritical carbon dioxide (SC-CO2) in the flavor industry in extraction and fractionation processes and its use as a reaction medium to generate aroma esters. The advantages and disadvantages are presented, comparing SC-CO2 processing with traditional methods. The most distinguishable features of SC-CO2 include mild reaction conditions, time savings, fewer toxicity concerns, higher sustainability, and the possibility of modulating solvent selectivity according to the process conditions (such as pressure and temperature). Thus, this review indicates the potential of using SC-CO2 to obtain a high selectivity of compounds that can be applied in aroma technology and related fields.
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Affiliation(s)
- Rafael Chelala Moreira
- University of Campinas, School of Food Engineering, Department of Food Science and Nutrition. Monteiro Lobato Street, 80, 13083-862 Campinas, SP, Brazil
| | - Rayanne Priscilla França de Melo
- University of Campinas, School of Food Engineering, Department of Food Engineering and Technology. Monteiro Lobato Street, 80, 13083-862 Campinas, SP, Brazil
| | - Julian Martínez
- University of Campinas, School of Food Engineering, Department of Food Engineering and Technology. Monteiro Lobato Street, 80, 13083-862 Campinas, SP, Brazil
| | - Mario Roberto Marostica Junior
- University of Campinas, School of Food Engineering, Department of Food Science and Nutrition. Monteiro Lobato Street, 80, 13083-862 Campinas, SP, Brazil
| | - Glaucia Maria Pastore
- University of Campinas, School of Food Engineering, Department of Food Science and Nutrition. Monteiro Lobato Street, 80, 13083-862 Campinas, SP, Brazil
| | - Holger Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring, 17, 35392 Giessen, Germany
| | - Juliano Lemos Bicas
- University of Campinas, School of Food Engineering, Department of Food Science and Nutrition. Monteiro Lobato Street, 80, 13083-862 Campinas, SP, Brazil
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Díaz-Cervantes MD, Ramos-Ramírez EG, Gimeno-Seco M, Salazar-Montoya JA. Supercritical CO2 Extraction of oil from Chan (Hyptis suaveolens (L.) Poit) Seeds and its Physicochemical Characterization, Spectroscopy and Nutritional Analysis. FOOD ANAL METHOD 2023. [DOI: 10.1007/s12161-023-02457-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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Albakry Z, Karrar E, Mohamed Ahmed IA, Ali AA, Al-Maqtari QA, Zhang H, Wu G, Wang X. A comparative study of black cumin seed (Nigella sativa L.) oils extracted with supercritical fluids and conventional extraction methods. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01802-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Zheng Y, Gao P, Wang S, Ruan Y, Zhong W, Hu C, He D. Comparison of Different Extraction Processes on the Physicochemical Properties, Nutritional Components and Antioxidant Ability of Xanthoceras sorbifolia Bunge Kernel Oil. Molecules 2022; 27:molecules27134185. [PMID: 35807441 PMCID: PMC9268096 DOI: 10.3390/molecules27134185] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 06/26/2022] [Accepted: 06/27/2022] [Indexed: 01/27/2023] Open
Abstract
In this study, we investigated and compared the oil yield, physicochemical properties, fatty acid composition, nutrient content, and antioxidant ability of Xanthoceras sorbifolia Bunge (X. sorbifolia) kernel oils obtained by cold-pressing (CP), hexane extraction (HE), aqueous enzymatic extraction (AEE), and supercritical fluid extraction (SFE). The results indicated that X. sorbifolia oil contained a high percentage of monounsaturated fatty acids (49.31–50.38%), especially oleic acid (30.73–30.98%) and nervonic acid (2.73–3.09%) and that the extraction methods had little effect on the composition and content of fatty acids. X. sorbifolia oil is an excellent source of nervonic acid. Additionally, the HE method resulted in the highest oil yield (98.04%), oxidation stability index (9.20 h), tocopherol content (530.15 mg/kg) and sterol content (2104.07 mg/kg). The DPPH scavenging activity rates of the oil produced by SFE was the highest. Considering the health and nutritional value of oils, HE is a promising method for X. sorbifolia oil processing. According to multiple linear regression analysis, the antioxidant capacity of the oil was negatively correlated with sterol and stearic acid content and positively correlated with linoleic acid, arachidic acid and polyunsaturated fatty acid content. This information is important for improving the nutritional value and industrial production of X. sorbifolia.
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Affiliation(s)
- Yuling Zheng
- Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu Road, Wuhan 430023, China; (Y.Z.); (Y.R.); (W.Z.); (C.H.); (D.H.)
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu Road, Wuhan 430023, China
| | - Pan Gao
- Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu Road, Wuhan 430023, China; (Y.Z.); (Y.R.); (W.Z.); (C.H.); (D.H.)
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu Road, Wuhan 430023, China
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan Institute for Food and Cosmetic Control, 1137 Jinshan Avenue, Wuhan 430012, China;
- Correspondence: ; Tel./Fax: +86-027-83910015
| | - Shu Wang
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan Institute for Food and Cosmetic Control, 1137 Jinshan Avenue, Wuhan 430012, China;
| | - Yuling Ruan
- Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu Road, Wuhan 430023, China; (Y.Z.); (Y.R.); (W.Z.); (C.H.); (D.H.)
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu Road, Wuhan 430023, China
| | - Wu Zhong
- Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu Road, Wuhan 430023, China; (Y.Z.); (Y.R.); (W.Z.); (C.H.); (D.H.)
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu Road, Wuhan 430023, China
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan Institute for Food and Cosmetic Control, 1137 Jinshan Avenue, Wuhan 430012, China;
| | - Chuanrong Hu
- Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu Road, Wuhan 430023, China; (Y.Z.); (Y.R.); (W.Z.); (C.H.); (D.H.)
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu Road, Wuhan 430023, China
| | - Dongping He
- Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu Road, Wuhan 430023, China; (Y.Z.); (Y.R.); (W.Z.); (C.H.); (D.H.)
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu Road, Wuhan 430023, China
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan Institute for Food and Cosmetic Control, 1137 Jinshan Avenue, Wuhan 430012, China;
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Characterization of Volatile Flavor Compounds in Supercritical Fluid Separated and Identified in Gurum ( Citrulluslanatus Var. colocynthoide) Seed Oil Using HSME and GC-MS. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27123905. [PMID: 35745026 PMCID: PMC9230783 DOI: 10.3390/molecules27123905] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 06/14/2022] [Accepted: 06/14/2022] [Indexed: 11/16/2022]
Abstract
In this study, the volatile compound profiles of gurum seed oil were determined using two methods: supercritical CO2 extraction (SFE) and the screw press process (SPP). For volatile compounds extraction and identification, headspace solid-phase micro-extraction (HS-SPME) and GC-MS were used, respectively. A total number of 56 volatile compounds were revealed and identified in oil extracted by SFE, while only 40 compounds were detected in extracted oil by SPP. Acids, aldehydes, esters, ketones, furans, and other components were present in the highest ratio in oil extracted by SFE. In contrast, alcohols and alkenes were found in the highest proportion in oil extracted by SPP. In this study, it was observed that SFE showed an increase in the amounts of volatile compounds and favorably impacted the aroma of gurum seed oil. The results reveal that different extraction methods significantly impact the volatile components of gurum seed oil, and this study can help evaluate the quality of the oil extracted from gurum seeds.
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Almeida-Couto JMFD, Abrantes KKB, Stevanato N, Ramos da Silva W, Wisniewski A, da Silva C, Cabral VF, Cardozo-Filho L. Oil recovery from defective coffee beans using pressurized fluid extraction followed by pyrolysis of the residual biomass: Sustainable process with zero waste. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2021.105432] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Karrar E, Mohamed Ahmed IA, Manzoor MF, AL-Farga A, Wei W, Albakry Z, Sarpong F, Wang X. Effect of roasting pretreatment on fatty acids, oxidative stability, tocopherols, and antioxidant activity of gurum seeds oil. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102022] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Al-Maqtari QA, Al-Ansi W, Mahdi AA, Al-Gheethi AAS, Mushtaq BS, Al-Adeeb A, Wei M, Yao W. Supercritical fluid extraction of four aromatic herbs and assessment of the volatile compositions, bioactive compounds, antibacterial, and anti-biofilm activity. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:25479-25492. [PMID: 33462691 DOI: 10.1007/s11356-021-12346-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Accepted: 01/02/2021] [Indexed: 06/12/2023]
Abstract
Artemisia arborescens, Artemisia abyssinica, Pulicaria jaubertii, and Pulicaria petiolaris are fragrant herbs traditionally used in medication and as a food seasoning. To date, there are no studies on the use of supercritical fluids extraction with carbon dioxide (SFE-CO2) on these plants. This study evaluates and compares total phenolic content (TPC), antioxidant activity by DPPH• and ABTS•+, antibacterial, and anti-biofilm activities of SFE-CO2 extracts. Extraction was done by SFE-CO2 with 10% ethanol as a co-solvent. A. abyssinica extract had the highest extraction yield (8.9% ± 0.41). The GC/MS analysis of volatile compounds identified 307, 265, 213, and 201compounds in A. abyssinica, A. arborescens, P. jaubertii, and P. petiolaris, respectively. The P. jaubertii extract had the highest TPC (662.46 ± 50.93 mg gallic acid equivalent/g dry extract), antioxidant activity (58.98% ± 0.20), and antioxidant capacity (71.78 ± 1.84 mg Trolox equivalent/g dry extract). The A. abyssinica and P. jaubertii extracts had significantly higher antimicrobial activity and were more effective against Gram-positive bacteria. B. subtilis was the most sensitive bacterium. P. aeruginosa was the most resistant bacterium. P. jaubertii extract had the optimum MIC and MBC (0.4 mg/ml) against B. subtilis. All SFE-CO2 extracts were effective as an anti-biofilm formation for all tested bacteria at 1/2 MIC. Meanwhile, P. jaubertii and P. petiolaris extracts were effective anti-biofilm for most tested bacteria at 1/16 MIC. Overall, the results indicated that the SFE-CO2 extracts of these plants are good sources of TPC, antioxidants, and antibacterial, and they have promising applications in the industrial fields.
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Affiliation(s)
- Qais Ali Al-Maqtari
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
- Department of Biology, Faculty of Science, Sana'a University, Sana'a, Yemen
- Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen
| | - Waleed Al-Ansi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
- Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen
- National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Amer Ali Mahdi
- Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Adel Ali Saeed Al-Gheethi
- Micro-Pollutant Research Centre (MPRC), Department of Water and Environmental Engineering, Faculty of Civil and Environmental Engineering, UTHM, 86400 Parit Raja, Batu Pahat, Johor, Malaysia
| | - Bilal Sajid Mushtaq
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Abdulqader Al-Adeeb
- Laboratory of industrial microbiology, School of Biotechnology, Jiangnan university, 1800 Lihu Road, Wuxi, 214122, China
| | - Minping Wei
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.
- International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.
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Ahangari H, King JW, Ehsani A, Yousefi M. Supercritical fluid extraction of seed oils – A short review of current trends. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.066] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Rosas‐Quina YE, Mejía‐Nova FC. Supercritical fluid extraction with cosolvent of alkaloids from
Lupinus mutabilis
Sweet and comparison with conventional method. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13657] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Karrar E, Ahmed IAM, Manzoor MF, Sarpong F, Wei W, Wang X. Gurum Seeds: A Potential Source of Edible Oil. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000104] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Emad Karrar
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Department of Food Engineering, Faculty of Engineering University of Gezira Wad Medani P.O.Box20 Sudan
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh 11451 Saudi Arabia
| | - Muhammad Faisal Manzoor
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- School of Food and Biological Engineering Jiangsu University 301 Xuefu Road Zhenjiang Jiangsu 212013 People's Republic of China
| | - Frederick Sarpong
- School of Food and Biological Engineering Jiangsu University 301 Xuefu Road Zhenjiang Jiangsu 212013 People's Republic of China
- Value Addition Division Oil Palm Research Institute‐Council for Scientific and Industrial Research Kade BOX 74 Ghana
| | - Wei Wei
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi 214122 China
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A comparative and economic study of the extraction of oil from Baru ( Dipteryx alata) seeds by supercritical CO 2 with and without mechanical pressing. Heliyon 2021; 7:e05971. [PMID: 33537470 PMCID: PMC7841323 DOI: 10.1016/j.heliyon.2021.e05971] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 11/22/2020] [Accepted: 01/08/2021] [Indexed: 11/25/2022] Open
Abstract
The present study evaluated the effect of supercritical fluid extraction (SFE) assisted by cold pressing (SFEAP) on the overall yield, extraction kinetics, composition of baru seed oil and manufacturing cost (COM). The best extraction conditions were determined in extraction assays combining different pressures (150–350 bar) and temperatures (35 and 45 °C). The extraction yield by SFEAP (28.6 g oil/100 g baru seed) was approximately 31% higher than that obtained by SFE (21.9 g oil/100 g baru seed), according to the kinetic study with the best extraction conditions (350 bar and 45 °C). The extraction yield observed under this condition allowed us to obtain a lower COM for both techniques (SFE was US$ 118.32/kg baru oil and SFEAP was US$ 87.03/kg baru oil) compared to lower pressures and temperatures. The oil obtained under all extraction conditions was rich in unsaturated fatty acids and other bioactive compounds. The extraction of baru seed oil by SFEAP resulted in a higher yield and lower manufacturing cost than SFE.
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Karrar E, Mahdi AA, Sheth S, Mohamed Ahmed IA, Manzoor MF, Wei W, Wang X. Effect of maltodextrin combination with gum arabic and whey protein isolate on the microencapsulation of gurum seed oil using a spray-drying method. Int J Biol Macromol 2020; 171:208-216. [PMID: 33310099 DOI: 10.1016/j.ijbiomac.2020.12.045] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 11/24/2020] [Accepted: 12/06/2020] [Indexed: 02/08/2023]
Abstract
This study aimed to evaluate the potential of maltodextrin (MD) combination with gum arabic (GA), and whey protein isolate (WPI) on the microencapsulation of gurum seeds oil by a spray-drying method. Three formulations of protein-based (PB) (WPI: MD, 2:1), carbohydrate-based (CHOB) (GA: MD, 2:1), and mixed (MIX) (WPI: GA: MD, 1:1:1) wall materials were designed. The moisture content and water activity were in the range of 1.65-3.67% and 0.17-0.31, respectively, which is suitable for long-term storage. The best results were achieved when gurum seed oil was microencapsulated with carbohydrate-based, where it had the highest microencapsulation yield (92.80%) and microencapsulation efficiency (97.38%). Carbohydrate-based showed the highest relative crystallinity (32.25%) and the temperature of the glass transition (58.20 °C). FT-IR revealed that the oil was well encapsulated in the microcapsules. SEM of microcapsules showed spherical shapes without any apparent cracking on the surfaces. During the oxidative stability study, carbohydrate-based microencapsulation was the wall material that best protected the active materials against lipid oxidation.
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Affiliation(s)
- Emad Karrar
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China; Department of Food Engineering, Faculty of Engineering, University of Gezira, Wad Medani, Sudan
| | - Amer Ali Mahdi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen
| | - Sujitraj Sheth
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi, China
| | - Isam A Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Muhammad Faisal Manzoor
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Wei Wei
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.
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15
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The potential improvements of naked barley pretreatments on GABA, β-glucan, and antioxidant properties. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109698] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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16
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Karrar E, Sheth S, Wei W, Wang X. Determination of Phenolic Compounds in Gurum (Citrulluslanatus var. Colocynthoide) Seed Oil Obtained by Different Methods Using HPLC. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01757-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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17
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Karrar E, Sheth S, Wei W, Wang X. Effect of microwave heating on lipid composition, oxidative stability, color value, chemical properties, and antioxidant activity of gurum (Citrulluslanatus var. Colocynthoide) seed oil. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101504] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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