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Li T, Kong X, Shao Z, Zhang Y, Yang C, Liu K, Xin Y, Chen F, Dong Y. Characteristic and stability changes of peanut oil body emulsion during the process of demulsification using heptanoic acid. Food Chem 2024; 460:140301. [PMID: 39067429 DOI: 10.1016/j.foodchem.2024.140301] [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: 02/18/2024] [Revised: 06/19/2024] [Accepted: 06/29/2024] [Indexed: 07/30/2024]
Abstract
In this paper, the changes in oil body emulsion (OBE) during heptanoic acid demulsification (HD) were investigated from the macro and microscopic points of view. Specifically, the OBE particle size increased from 3.04 to 8.41 µm, while the zeta potential absolute decreased to 2.89 mV. The interfacial tension and apparent viscosity of OBE were reduced significantly. Heptanoic acid could contribute to oil droplets aggregation. The findings indicated that high-molecular proteins, including lipoxygenase (97.58 kDa) and arachin (70.28 kDa), detached from the OBs' interface. HD caused alterations in the secondary structure of protein and the environment around proteins changed. The HD mechanism was speculated that the addition of heptanoic acid resulted in the reduction in pH and changes of environment surrounding OBE, which triggered polymerization and the phase transformation of the oil droplets. Overall, this study is vital for solving the problem of demulsification during aqueous enzymatic extraction (AEE).
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Affiliation(s)
- Tianci Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; School of Food and Reserves Storage, Henan University of Technology, Zhengzhou 450001, China
| | - Xiangrui Kong
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Zhihua Shao
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yiyang Zhang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Chenxian Yang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Kunlun Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; School of Food and Reserves Storage, Henan University of Technology, Zhengzhou 450001, China
| | - Ying Xin
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Fusheng Chen
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yifan Dong
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
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2
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Peng Q, Feng X, Chen J, Meng K, Zheng H, Zhang L, Chen X, Xie G. Rapid identification of peanut oil adulteration by near infrared spectroscopy and chemometrics. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 321:124690. [PMID: 38909556 DOI: 10.1016/j.saa.2024.124690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2024] [Revised: 05/12/2024] [Accepted: 06/18/2024] [Indexed: 06/25/2024]
Abstract
Peanut oil, prized for its unique taste and nutritional value, grapples with the pressing issue of adulteration by cost-cutting vendors seeking higher profits. In response, we introduce a novel approach using near-infrared spectroscopy to non-invasively and cost-effectively identify adulteration in peanut oil. Our study, analyzing spectral data of both authentic and intentionally adulterated peanut oil, successfully distinguished high-quality pure peanut oil (PPEO) from adulterated oil (AO) through rigorous analysis. By combining near-infrared spectroscopy with factor analysis (FA) and partial least squares regression (PLS), we achieved discriminant accuracies exceeding 92 % (S > 2) and 89 % (S > 1) for FA models 1 and 2, respectively. The PLS model demonstrated strong predictive capabilities, with a prediction coefficient (R2) surpassing 93.11 and a root mean square error (RMSECV) below 4.43. These results highlight the effectiveness of NIR spectroscopy in confirming the authenticity of peanut oil and detecting adulteration in its composition.
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Affiliation(s)
- Qi Peng
- National Engineering Research Center for Chinese CRW (branch center), School of Life and Environmental Sciences, Shaoxing University, Shaoxing 312000, Zhejiang, China
| | - Xinxin Feng
- National Engineering Research Center for Chinese CRW (branch center), School of Life and Environmental Sciences, Shaoxing University, Shaoxing 312000, Zhejiang, China
| | - Jialing Chen
- National Engineering Research Center for Chinese CRW (branch center), School of Life and Environmental Sciences, Shaoxing University, Shaoxing 312000, Zhejiang, China
| | - Kai Meng
- National Engineering Research Center for Chinese CRW (branch center), School of Life and Environmental Sciences, Shaoxing University, Shaoxing 312000, Zhejiang, China
| | - Huajun Zheng
- National Engineering Research Center for Chinese CRW (branch center), School of Life and Environmental Sciences, Shaoxing University, Shaoxing 312000, Zhejiang, China
| | - Lili Zhang
- National Engineering Research Center for Chinese CRW (branch center), School of Life and Environmental Sciences, Shaoxing University, Shaoxing 312000, Zhejiang, China
| | - Xueping Chen
- National Engineering Research Center for Chinese CRW (branch center), School of Life and Environmental Sciences, Shaoxing University, Shaoxing 312000, Zhejiang, China
| | - Guangfa Xie
- Key Laboratory of Pollution Exposure and Health Intervention of Zhejiang Province, College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015, Zhejiang,China.
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3
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Zhang Y, Chen Y, Liu C, Chen F, Yin L. Effects of Roasting Temperatures on Peanut Oil and Protein Yield Extracted via Aqueous Enzymatic Extraction and Stability of the Oil Body Emulsion. Foods 2023; 12:4183. [PMID: 38002240 PMCID: PMC10670177 DOI: 10.3390/foods12224183] [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: 10/25/2023] [Revised: 11/09/2023] [Accepted: 11/14/2023] [Indexed: 11/26/2023] Open
Abstract
Oil body emulsions (OBEs) affect the final oil yield as an intermediate in the concurrent peanut oil and protein extraction process using an aqueous enzyme extraction (AEE) method. Roasting temperature promotes peanut cell structure breakdown, affecting OBE composition and stability and improving peanut oil and protein extraction rates. Therefore, this study aimed to investigate the effects of pretreatment at different roasting temperatures on peanut oil and protein yield extracted through AEE. The results showed that peanut oil and protein extraction rates peaked at 90 °C, 92.21%, and 77.02%, respectively. The roasting temperature did not change OBE composition but affected its stability. The OBE average particle size increased significantly with increasing temperature, while at 90 °C, the zeta potential peaked, and the interfacial protein concentration hit its lowest, indicating OBE stability was the lowest. Optical microscopy and confocal laser scanning microscopy confirmed the average particle size findings. The oil quality obtained after roasting treatment at 90 °C did not differ significantly from that at 50 °C. The protein composition remained unaffected by the roasting temperature. Conclusively, the 90 °C roasting treatment effectively improved the yield of peanut oil extracted using AEE, providing a theoretical basis for choosing a suitable pretreatment roasting temperature.
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Affiliation(s)
- Yajing Zhang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (Y.Z.); (Y.C.); (C.L.); (L.Y.)
| | - Yu Chen
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (Y.Z.); (Y.C.); (C.L.); (L.Y.)
| | - Chen Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (Y.Z.); (Y.C.); (C.L.); (L.Y.)
| | - Fusheng Chen
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (Y.Z.); (Y.C.); (C.L.); (L.Y.)
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Lijun Yin
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (Y.Z.); (Y.C.); (C.L.); (L.Y.)
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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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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Zhao Y, Chen F, Wang Y. Demulsification of peanut emulsion by aqueous enzymatic extraction using a combination of oleic and citric acids. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
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Hao J, Wang Q, Li X, Xu D. Extraction of structurally intact and well-stabilized rice bran oil bodies as natural pre-emulsified O/W emulsions and investigation of their rheological properties and components interaction. Food Res Int 2023; 164:112457. [PMID: 36738012 DOI: 10.1016/j.foodres.2023.112457] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Revised: 01/02/2023] [Accepted: 01/02/2023] [Indexed: 01/06/2023]
Abstract
The isolated plant oil bodies (OBs) have shown promising applications as natural pre-emulsified O/W emulsions. Rice bran OBs can be used as a new type plant-based resource with superior fatty acids composition and abundant γ-oryzanol. This paper investigated the method of extracting structurally intact and stable rice bran OBs. Due to the adequate steric hindrance and electrostatic repulsion effects, rice bran OBs extracted by NaHCO3 medium had smaller particle size, better physical stability, and natural structure. The protein profile of NaHCO3-extracted rice bran OBs showed oleosin-L and oleosin-H, while exogenous proteins in PBS and enzyme-assisted- extracted rice bran OBs could interact with interfacial proteins through hydrophobic forces to aggregate adjacent OBs, further remodeling the OBs interface. It was also found that the small-sized rice bran OBs could adsorb on the interface of the larger-sized rice bran OBs like Pickering stabilizers. Rice bran OBs exhibited pseudoplastic fluids characteristic, but underwent a transition from solid-like to liquid-like behavior depending on the extraction method. The disorder of NaHCO3-extracted rice bran OBs protein molecules increased their surface hydrophobicity. The random coil structure favored more proteins adsorption at the interface of rice bran OBs extracted by PBS. Enzyme-assisted extraction of rice bran OBs had the highest content of β-sheet structure, which facilitated the stretching and aggregation of protein spatial structure. It was also confirmed the hydrogen bonding and hydrophobic interaction between the triacylglycerol or phospholipid and proteins molecules, and the membrane compositions of rice bran OBs differed between extraction methods.
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Affiliation(s)
- Jia Hao
- School of Food and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, 100048 Beijing, China
| | - Qiuyu Wang
- School of Food and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, 100048 Beijing, China
| | - Xiaoyu Li
- School of Food and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, 100048 Beijing, China
| | - Duoxia Xu
- School of Food and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, 100048 Beijing, China.
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Gao Y, Zheng Y, Yao F, Chen F. Effects of pH and temperature on the stability of peanut oil bodies: New insights for embedding active ingredients. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.130110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Hao J, Li X, Wang Q, Lv W, Zhang W, Xu D. Recent developments and prospects in the extraction, composition, stability, food applications, and
in vitro
digestion of plant oil bodies. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Jia Hao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Xiaoyu Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Qiuyu Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Wenwen Lv
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Wenguan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Duoxia Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
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Mixed pretreatment based on pectinase and cellulase accelerates the oil droplet coalescence and oil yield from olive paste. Food Chem 2022; 369:130915. [PMID: 34496318 DOI: 10.1016/j.foodchem.2021.130915] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 07/29/2021] [Accepted: 08/17/2021] [Indexed: 11/22/2022]
Abstract
Commercial enzymatic pretreatment is being classically used for enhancing the oil extraction yield in the olive oil industry in China. Nevertheless, the mechanism is not yet clearly defined. The aim was to study the action of pectinase and cellulase for improving the oil yield from the aspects of oil droplets coalescence and rheological properties changes of olive paste during malaxation process. From confocal laser scanning microscopy imaging, the bound oil droplets were released and gradually coalesced into larger droplets, eventually formed a continuous oil phase with enzymatic pretreatment. Furthermore, the mixed enzymatic pretreatment effectively decreased viscosity of the olive pastes and promoted the depolymerization and solubilization of pectic polymers involved in the cell-cell adhesion, thus further enhanced the oil extraction yield from 7.15 % to 11.68 % (w/w). Finally, the mixed enzymatic pretreatment improved the droplet release and coalescence, reduced the viscosity of olive paste, and increased the oil yield.
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