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Bhat IM, Wani SM, Mir SA, Masoodi FA, Bhat S. Utilization of low-grade walnut kernels for oil extraction using eco-friendly methods: a comparative analysis of oil composition, antioxidant and antimicrobial activity. Prep Biochem Biotechnol 2024:1-10. [PMID: 39012298 DOI: 10.1080/10826068.2024.2345244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/17/2024]
Abstract
Walnut oil was extracted using three different eco-friendly extraction methods, solvent extraction (using ethyl acetate [EA] and ethanol [ET]), aqueous enzymatic extraction (AEE), and ultrasound-assisted enzymatic extraction (UAEE), and their lipid yield, lipid composition, physicochemical analysis, mineral composition, total phenols, antioxidant capacity, and antimicrobial activity were analyzed and compared. The AEE technique offered a greater yield (50.6%) than the other extraction methods and gave comparatively higher linoleic acid (66.12%) content. Palmitic, oleic, linoleic, linolenic, and stearic acids were the principal components that GC/MS detected in all the oil samples. UAEE produced the most polyphenols (0.49 mgGAE/g), followed by AEE (0.46 mgGAE/g), EA (0.45 mgGAE/g), and ET (0.35 mgGAE/g). The DPPH assay results were in the order of UAEE (191 μmolTE/kg) > AEE (186 μmolTE/kg) > EA (153 μmolTE/kg) > ET (130 μmolTE/kg). The FRAP assay findings showed a similar pattern: UAEE (112 molTE/kg) > AEE (102 molTE/kg) > EA (96 molTE/kg) > ET (82 molTE/kg). Results suggested that for a higher extraction yield, AEE is the better technique and UAEE is the recommended method for enhancing walnut oil antioxidant capacity. Additionally, it was found that polyphenols considerably increased the antioxidant capacity of walnut oil and are thought to be health-promoting. The results demonstrated the antibacterial effectiveness of the extracted oil against Bacillus subtilis, Bacillus licheniformis, and Staphylococcus aureus. This study provides information about low-cost and ecofriendly technologies of walnut oil extraction for food, cosmetic, and medical uses.
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Affiliation(s)
- Iqra Mohiuddin Bhat
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Shoib Mohmad Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Sajad Ahmad Mir
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Farooq A Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Saiqa Bhat
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
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2
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Mostashari P, Mousavi Khaneghah A. Sesame Seeds: A Nutrient-Rich Superfood. Foods 2024; 13:1153. [PMID: 38672826 PMCID: PMC11049391 DOI: 10.3390/foods13081153] [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: 12/24/2023] [Revised: 03/23/2024] [Accepted: 04/08/2024] [Indexed: 04/28/2024] Open
Abstract
Sesame seeds (Sesamum indicum L.) have been cultivated for thousands of years and have long been celebrated for their culinary versatility. Beyond their delightful nutty flavor and crunchy texture, sesame seeds have also gained recognition for their remarkable health benefits. This article provides an in-depth exploration of the numerous ways in which sesame seeds contribute to overall well-being. Sesame seeds are a powerhouse of phytochemicals, including lignans derivatives, tocopherol isomers, phytosterols, and phytates, which have been associated with various health benefits, including the preservation of cardiovascular health and the prevention of cancer, neurodegenerative disorders, and brain dysfunction. These compounds have also been substantiated for their efficacy in cholesterol management. Their potential as a natural source of beneficial plant compounds is presented in detail. The article further explores the positive impact of sesame seeds on reducing the risk of chronic diseases thanks to their rich polyunsaturated fatty acids content. Nevertheless, it is crucial to remember the significance of maintaining a well-rounded diet to achieve the proper balance of n-3 and n-6 polyunsaturated fatty acids, a balance lacking in sesame seed oil. The significance of bioactive polypeptides derived from sesame seeds is also discussed, shedding light on their applications as nutritional supplements, nutraceuticals, and functional ingredients. Recognizing the pivotal role of processing methods on sesame seeds, this review discusses how these methods can influence bioactive compounds. While roasting the seeds enhances the antioxidant properties of the oil extract, certain processing techniques may reduce phenolic compounds.
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Affiliation(s)
- Parisa Mostashari
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran 1981619573, Iran;
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran 1941933111, Iran
| | - Amin Mousavi Khaneghah
- Faculty of Biotechnologies (BioTech), ITMO University, 9 Lomonosova Street, Saint Petersburg 191002, Russia
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3
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Yang W, Gong Y, Wang Y, Wu C, Zhang X, Li J, Wu D. Design of gum Arabic/gelatin composite microcapsules and their cosmetic applications in encapsulating tea tree essential oil. RSC Adv 2024; 14:4880-4889. [PMID: 38323015 PMCID: PMC10845123 DOI: 10.1039/d3ra08526k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Accepted: 01/18/2024] [Indexed: 02/08/2024] Open
Abstract
Microencapsulation has been widely used to protect essential oils, facilitating their application in cosmetics. In this study, gelatin, gum arabic and n-butyl cyanoacrylate were used as wall materials, and composite microcapsules of tea tree essential oil (TTO) were prepared using a combination of composite coagulation and in situ polymerization methods. When the ratio of gelatin to gum arabic is 1 : 1, the ratio of TTO to n-butyl cyanoacrylate is 4 : 1, the curing time is 10 h, and the encapsulation efficiency (EE) under these conditions is 73.61%. Morphological observation showed that the composite capsule was a micron-sized spherical particle with an average particle size of 10.51 μm, and Fourier transform infrared spectroscopy (FT-IR) confirmed a complex coagulation reaction between gelatin and gum arabic, and the disappearance of the n-butyl cyanoacrylate peak indicated that the film was formed in a condensation layer. The thermogravimetric analysis (TGA) results showed that the composite capsule greatly improved the thermal stability of TTO. Rheological testing showed that the viscosity and viscoelasticity of the surface composite capsules have been improved. In addition, the composite capsule showed good stability in the osmotic environment and has good sustained-release performance and antioxidant capacity in the average human skin environment.
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Affiliation(s)
- Wei Yang
- College of Pharmacy, Jiamusi University Jiamusi Heilongjiang 154007 P. R. China
- Heilongjiang Provincial Key Laboratory of New Drug Development and Pharmacotoxicological Evaluation, Jiamusi University Jiamusi 154007 P. R. China
| | - Yuxi Gong
- College of Pharmacy, Jiamusi University Jiamusi Heilongjiang 154007 P. R. China
| | - Yansong Wang
- College of Pharmacy, Jiamusi University Jiamusi Heilongjiang 154007 P. R. China
| | - Chao Wu
- College of Pharmacy, Jiamusi University Jiamusi Heilongjiang 154007 P. R. China
| | - Xiangyu Zhang
- College of Pharmacy, Jiamusi University Jiamusi Heilongjiang 154007 P. R. China
- Heilongjiang Provincial Key Laboratory of New Drug Development and Pharmacotoxicological Evaluation, Jiamusi University Jiamusi 154007 P. R. China
| | - Jinlian Li
- College of Pharmacy, Jiamusi University Jiamusi Heilongjiang 154007 P. R. China
- Heilongjiang Provincial Key Laboratory of New Drug Development and Pharmacotoxicological Evaluation, Jiamusi University Jiamusi 154007 P. R. China
| | - Dongmei Wu
- College of Pharmacy, Jiamusi University Jiamusi Heilongjiang 154007 P. R. China
- Heilongjiang Provincial Key Laboratory of New Drug Development and Pharmacotoxicological Evaluation, Jiamusi University Jiamusi 154007 P. R. China
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4
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Allay A, Benkirane C, Rbah Y, Moumen AB, Taaifi Y, Belhaj K, Melhaoui R, Elamrani A, Serghini-Caid H, Mansouri F. Combined Effect of Protease, Hemicellulase and Pectinase on the Quality of Hemp Seed Oil (Cannabis sativa L.) Obtained by Aqueous Enzymatic Extraction as an Eco-friendly Method. J Oleo Sci 2024; 73:963-976. [PMID: 38945925 DOI: 10.5650/jos.ess24031] [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] [Indexed: 07/02/2024] Open
Abstract
The objective of this research was to evaluate the efficiency of aqueous enzymatic extraction (AEE) to obtain oil from hemp seeds (Cannabis sativa L.) grown in northern Morocco. Optimisation of AEE extraction parameters, including pH, enzyme concentration (hemicellulase, protease and pectinase), temperature and incubation time, to maximize oil yield was achieved using response surface methodology with a central composite design. For comparison, the solvent extraction (Soxhlet) (SE) method was also used. Optimized hydrolysis conditions involved incubation for 4 hours at 60°C with a pH of 6.5, using a multi-enzyme preparation comprising protease, hemicellulase and pectinase at concentrations of 55, 202.5 and 234 U/mg, respectively. Referring to the conventional Soxhlet extraction (SE), Aqueous Enzymatic Extraction (AEE) achieved a 30.65% oil recovery rate under the optimized parameters mentioned above. The use of enzymes produced an oil that was more stable against oxidation than the solvent-extracted oil, with a peroxide value (PV) of 19.54 and 47.87 meq O 2 /kg, respectively. Furthermore, HPLC-DAD analysis of tocopherol content indicated a higher total tocopherol content (547.2 mg/kg) in Aqueous Enzymatic Extraction (AEE) compared to Soxhlet Extraction (SE) (513.51 mg/kg), with γ-tocopherol being the predominant form. No significant differences in fatty acid composition were observed between the two extraction methods with linoleic acid and alpha-linolenic acid being the predominant constituents.
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Affiliation(s)
- Aymane Allay
- Laboratory of Agricultural Production Improvement, Biotechnology, and Environment, Faculty of Sciences, University Mohammed First
| | - Chaymae Benkirane
- Laboratory of Agricultural Production Improvement, Biotechnology, and Environment, Faculty of Sciences, University Mohammed First
| | - Youssef Rbah
- Laboratory of Agricultural Production Improvement, Biotechnology, and Environment, Faculty of Sciences, University Mohammed First
| | - Abdessamad Ben Moumen
- Laboratory of Agricultural Production Improvement, Biotechnology, and Environment, Faculty of Sciences, University Mohammed First
| | - Yassine Taaifi
- Laboratory of Agricultural Production Improvement, Biotechnology, and Environment, Faculty of Sciences, University Mohammed First
| | - Kamal Belhaj
- Laboratory of Sustainable Agriculture Management, Higher School of Technology Sidi Bennour, University Chouaib Doukkali
| | - Reda Melhaoui
- Laboratory of Agricultural Production Improvement, Biotechnology, and Environment, Faculty of Sciences, University Mohammed First
| | - Ahmed Elamrani
- Laboratory of Agricultural Production Improvement, Biotechnology, and Environment, Faculty of Sciences, University Mohammed First
| | - Hana Serghini-Caid
- Laboratory of Agricultural Production Improvement, Biotechnology, and Environment, Faculty of Sciences, University Mohammed First
| | - Farid Mansouri
- Laboratory of Agricultural Production Improvement, Biotechnology, and Environment, Faculty of Sciences, University Mohammed First
- Laboratory LSAIP Higher School of Education and Training, Mohammed I University
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Li T, Yang C, Liu K, Zhu T, Duan X, Xu Y. Demulsification of Emulsion Using Heptanoic Acid during Aqueous Enzymatic Extraction and the Characterization of Peanut Oil and Proteins Extracted. Foods 2023; 12:3523. [PMID: 37835176 PMCID: PMC10572140 DOI: 10.3390/foods12193523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 09/14/2023] [Accepted: 09/19/2023] [Indexed: 10/15/2023] Open
Abstract
Peanut oil body emulsion occurs during the process of aqueous enzymatic extraction (AEE). The free oil is difficult to release and extract because its structure is stable and not easily destroyed. Demulsification can release free oil in an oil body emulsion, so various fatty acids were selected for the demulsification. Changes in the amount of heptanoic acid added, solid-liquid ratio, reaction temperature, and reaction time were adopted to investigate demulsification, and the technological conditions of demulsification were optimized. While the optimal conditions were the addition of 1.26% of heptanoic acid, solid-liquid ratio of 1:3.25, reaction temperature of 72.7 °C, and reaction time of 55 min, the maximum free oil yield was (95.84 ± 0.19)%. The analysis of the fatty acid composition and physicochemical characterization of peanut oils extracted using four methods were studied during the AEE process. Compared with the amount of oil extracted via other methods, the unsaturated fatty acids of oils extracted from demulsification with heptanoic acid contained 78.81%, which was significantly higher than the other three methods. The results of physicochemical characterization indicated that the oil obtained by demulsification with heptanoic acid had a higher quality. According to the analysis of the amino acid composition, the protein obtained using AEE was similar to that of commercial peanut protein powder (CPPP). However, the essential amino acid content of proteins extracted via AEE was significantly higher than that of CPPP. The capacity of water (oil) holding, emulsifying activity, and foaming properties of protein obtained via AEE were better than those for CPPP. Overall, heptanoic acid demulsification is a potential demulsification method, thus, this work provides a new idea for the industrial application of simultaneous separation of oil and proteins via AEE.
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Affiliation(s)
| | - Chenxian Yang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (T.L.); (K.L.); (T.Z.); (X.D.); (Y.X.)
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6
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Friolli MPDS, Silva EK, Napoli DCDS, Sanches VL, Rostagno MA, Pacheco MTB. High-intensity ultrasound-based process strategies for obtaining edible sunflower (Helianthus annuus L.) flour with low-phenolic and high-protein content. ULTRASONICS SONOCHEMISTRY 2023; 97:106449. [PMID: 37267822 DOI: 10.1016/j.ultsonch.2023.106449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 05/06/2023] [Accepted: 05/18/2023] [Indexed: 06/04/2023]
Abstract
The sunflower Helianthus annuus L. represents the 4th largest oilseed cultivated area worldwide. Its balanced amino acid content and low content of antinutrient factors give sunflower protein a good nutritional value. However, it is underexploited as a supplement to human nutrition due to the high content of phenolic compounds that reduce the sensory quality of the product. Thus, this study aimed at obtaining a high protein and low phenolic compound sunflower flour for use in the food industry by designing separation processes with high intensity ultrasound technology. First, sunflower meal, a residue of cold-press oil extraction processing, was defatted using supercritical CO2 technology. Subsequently, sunflower meal was subjected to different conditions for ultrasound-assisted extraction of phenolic compounds. The effects of solvent composition (water: ethanol) and pH (4 to 12) were investigated using different acoustic energies and continuous and pulsed process approaches. The employed process strategies reduced the oil content of sunflower meal by up to 90% and reduced 83% of the phenolic content. Furthermore, the protein content of sunflower flour was increased up to approximately 72% with respect to sunflower meal. The acoustic cavitation-based processes using the optimized solvent composition were efficient in breaking down the cellular structure of the plant matrix and facilitated the separation of proteins and phenolic compounds, while preserving the functional groups of the product. Therefore, a new ingredient with high protein content and potential application for human food was obtained from the residue of sunflower oil processing using green technologies.
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Affiliation(s)
| | - Eric Keven Silva
- School of Food Engineering, University of Campinas, Campinas, SP, Brazil
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7
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Wen S, Lu Y, Yu N, Nie X, Meng X. Microwave pre‐treatment aqueous enzymatic extraction (
MPAEE
): A case study on the
Torreya grandis
seed kernels oil. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17115] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sisi Wen
- College of Food Science and Technology Zhejiang University of Technology Hangzhou Zhejiang China
| | - Yuanchao Lu
- College of Food Science and Technology Zhejiang University of Technology Hangzhou Zhejiang China
| | - Ningxiang Yu
- College of Food Science and Technology Zhejiang University of Technology Hangzhou Zhejiang China
| | - Xiaohua Nie
- College of Food Science and Technology Zhejiang University of Technology Hangzhou Zhejiang China
| | - Xianghe Meng
- College of Food Science and Technology Zhejiang University of Technology Hangzhou Zhejiang China
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8
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Scaling up the Two-Stage Countercurrent Extraction of Oil and Protein from Green Coffee Beans: Impact of Proteolysis on Extractability, Protein Functionality, and Oil Recovery. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02831-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
AbstractGreen coffee processing has been hindered by low oil extraction yields from mechanical pressing and the need of using flammable and hazardous solvents for defatting the protein-rich cake before subsequent protein extraction. To replace the use of flammable solvents and enable the simultaneous extraction of lipids and proteins from green coffee beans at reduced water usage, a multistage countercurrent extraction process was scaled up from 0.05 to 1.14 kg and evaluated regarding protein and oil extractability, physicochemical and functional properties of the extracted protein, and oil recovery. Enzymatic extraction increased protein extractability by ~13% while achieving similar oil extractability when not using enzymes (55%). Proteolysis resulted in the release of smaller proteins with reduced surface hydrophobicity and higher solubility at acidic pH (3.0–5.0). The physicochemical changes observed due to proteolysis resulted in the formation of emulsions with reduced resistance against enzymatic and chemical demulsification strategies, enhancing the recovery of the extracted oil (48.6–51.0%). Proteolysis did not alter the high in vitro digestibility of green coffee proteins (up to 99%) or their emulsifying properties at most pH values evaluated. However, proteolysis did reduce the foaming properties of the hydrolysates compared with larger molecular weight proteins. These findings revealed the impact of extraction conditions on the extractability and structural modifications altering the functionality of green coffee proteins and the synergistic impact of extraction and demulsification strategies on the recovery of the extracted oil, paving the way for the development of structure–function processes to effectively produce green coffee proteins with desired functionality.
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9
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Fu S, Wu W. Optimization and Evaluation of Hydration Method for Cold Recovery of Oils and Defatted Meal from Pinus armandi Seed Kernels. J Oleo Sci 2022; 71:935-946. [PMID: 35691837 DOI: 10.5650/jos.ess21409] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Large quantities of oils and proteins are demanded per year while their production needs environmentally friendly (green), safe, low cost, efficient and sustainable methods. Hydration method for producing Pinus armandi seed kernel oil and defatted meal rich in proteins was therefore developed, which had the following optimal conditions: baking kernels at 130 ℃ for 10 min, grinding them to pass through a 80-mesh sieve, mixing the ground kernel (10.00 g) with 1.00 mL of 8% brine or water and agitating at room temperature for 30 min. This method recovered 96.71% edible oil with vitamin E and K, phytosterols, carotenoids and squalene concentrated and de-oiled meal containing 57.98% proteins and 4.17% oils with ascorbic acid, thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, folate, total phenolic and flavonoids concentrated. It had higher recovery rate and other physicochemical indices of edible oil and was found to be more sustainable as compared with cold pressing, enzyme-assisted aqueous extraction and solvent extraction.
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Affiliation(s)
- Shuting Fu
- College of Food Science, Southwest University.,Chongqing Academy of Metrology and Quality Inspection
| | - Wenbiao Wu
- College of Food Science, Southwest University
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10
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Characteristics and Antioxidant Activity of Walnut Oil Using Various Pretreatment and Processing Technologies. Foods 2022; 11:foods11121698. [PMID: 35741896 PMCID: PMC9222277 DOI: 10.3390/foods11121698] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 06/06/2022] [Accepted: 06/07/2022] [Indexed: 12/04/2022] Open
Abstract
This study was the first time the effects of pretreatment technology (microwave roasting, MR; oven roasting, OR; steaming roasting, SR) and processing technology (screw pressing, SP; aqueous enzymatic extraction, AEE; subcritical butane extraction, SBE) on the quality (physicochemical properties, phytochemical content, and antioxidant ability) of walnut oil were systematically compared. The results showed that the roasting pretreatment would reduce the lipid yield of walnut oil and SBE (59.53−61.19%) was the processing method with the highest yield. SR-AEE oil provided higher acid value (2.49 mg/g) and peroxide value (4.16 mmol/kg), while MR-SP oil had the highest content of polyunsaturated fatty acid (73.69%), total tocopherol (419.85 mg/kg) and total phenolic compounds (TPC, 13.12 mg/kg). The DPPH-polar and ABTS free radicals’ scavenging abilities were accorded with SBE > AEE > SP. SBE is the recommended process for improving the extraction yield and antioxidant ability of walnut oil. Hierarchical cluster analysis showed that processing technology had a greater impact on walnut oil than pretreatment technology. In addition, multiple linear regression revealed C18:0, δ-tocopherol and TPC had positive effects on the antioxidant ability of walnut oil, while C18:1n-9, C18:3n-3 and γ-tocopherol were negatively correlated with antioxidant activity. Thus, this a promising implication for walnut oil production.
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11
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De Aquino D, Roders C, Vessoni A, Stevanato N, Da Silva C. Assessment of obtaining sunflower oil from enzymatic aqueous extraction using protease enzymes. GRASAS Y ACEITES 2022. [DOI: 10.3989/gya.0323211] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The aim of this work was to maximize the enzymatic aqueous extraction (EAE) of sunflower seed oil using protease enzymes from the evaluation of various temperatures, pH and enzyme concentrations, using a Box-Behnken experimental design. The effect of a thermal pre-treatment of sunflower seeds on free oil yield (FOY) and oil quality was also determined. In the experimental range adopted, a lower temperature (40 °C) provided higher FOY values, as well as the intermediate pH (8.00) and maximum enzyme concentration (9% v/v). Thermal pre-treatment provided an increase in FOY in the initial extraction times (60 to 180 min) and decreased of the extraction time of 4 to 3 h to obtain the highest FOY value (~16%). The fatty acid composition of the oils obtained showed a predominance of oleic (~47.5%) and linoleic acids (~39.5%). The total phytosterol content in the samples was hardly affected by the heat pre-treatment of the seeds, while the fatty acid profile, tocopherol content and oxidative stability were not altered.
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12
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Cassen A, Fabre JF, Lacroux E, Cerny M, Vaca-Medina G, Mouloungui Z, Merah O, Valentin R. Aqueous Integrated Process for the Recovery of Oil Bodies or Fatty Acid Emulsions from Sunflower Seeds. Biomolecules 2022; 12:biom12020149. [PMID: 35204650 PMCID: PMC8961559 DOI: 10.3390/biom12020149] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 01/13/2022] [Accepted: 01/14/2022] [Indexed: 12/10/2022] Open
Abstract
An aqueous integrated process was developed to obtain several valuable products from sunflower seeds. With a high-shear rate crusher, high-pressure homogenization and centrifugation, it is possible to process 600× g of seeds in 1400× g of water to obtain a concentrated cream phase with a dry matter (dm) content of 46%, consisting of 74 (w/w dm) lipids in the form of an oil-body dispersion (droplet size d(0.5): 2.0 µm) rich in proteins (13% w/w dm, with membranous and extraneous proteins). The inclusion of an enzymatic step mediated by a lipase made possible the total hydrolysis of trigylcerides into fatty acids. The resulting cream had a slightly higher lipid concentration, a ratio lipid/water closer to 1, with a dry matter content of 57% consisting of 69% (w/w) lipids, a more complex structure, as observed on Cryo-SEM, with a droplet size slightly greater (d(0.5): 2.5 µm) than that of native oil bodies and a conserved protein concentration (12% w/w dm) but an almost vanished phospholipid content (17.1 ± 4.4 mg/g lipids compared to 144.6 ± 6 mg/g lipids in the oil-body dispersion and 1811.2 ± 122.2 mg/g lipids in the seed). The aqueous phases and pellets were also characterized, and their mineral, lipid and protein contents provide new possibilities for valorization in food or technical applications.
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13
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Ma F, Wei Z, Zhang M, Shuai X, Du L. Optimization of Aqueous Enzymatic Microwave Assisted Extraction of Macadamia Oil And Evaluation of Its Chemical Composition, Physicochemical Properties, and Antioxidant Activities. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Fei‐Yue Ma
- Key Laboratory of Tropical Fruit Biology Ministry of Agriculture and Rural Affairs Zhanjiang 524091 China
- South Subtropical Crop Research Institute Chinese Academy of Tropical Agricultural Science (CATAS) Zhanjiang 524091 China
| | - Zuo‐Fu Wei
- College of Life Sciences Shanxi Normal University Linfen 041000 China
| | - Ming Zhang
- Key Laboratory of Tropical Fruit Biology Ministry of Agriculture and Rural Affairs Zhanjiang 524091 China
- South Subtropical Crop Research Institute Chinese Academy of Tropical Agricultural Science (CATAS) Zhanjiang 524091 China
| | - Xi‐Xiang Shuai
- Key Laboratory of Tropical Fruit Biology Ministry of Agriculture and Rural Affairs Zhanjiang 524091 China
- South Subtropical Crop Research Institute Chinese Academy of Tropical Agricultural Science (CATAS) Zhanjiang 524091 China
| | - Li‐Qing Du
- Key Laboratory of Tropical Fruit Biology Ministry of Agriculture and Rural Affairs Zhanjiang 524091 China
- South Subtropical Crop Research Institute Chinese Academy of Tropical Agricultural Science (CATAS) Zhanjiang 524091 China
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14
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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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Gu L, Jiao H, McClements DJ, Ji M, Li J, Chang C, Dong S, Su Y, Yang Y. Improvement of egg yolk powder properties through enzymatic hydrolysis and subcritical fluid extraction. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112075] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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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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