1
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Liu C, Chen FS. Effects of Pretreatment on Stability of Peanut Oil Bodies and Functional Characteristics of Proteins Extracted by Aqueous Enzymatic Method. J Oleo Sci 2024; 73:201-213. [PMID: 38311410 DOI: 10.5650/jos.ess23128] [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: 02/10/2024] Open
Abstract
Effects of dry and wet grind on peanut oil and protein yield, oil bodies (OBs) stability, fatty acid composition, protein composition and functional characteristics were systematically analyzed. Results showed that peanut oil and protein yields reached highest at dry grind 90 s (92.56% and 83.05%, respectively), while peanut oil and protein yields were 94.58% and 85.36%, respectively, at wet grind 120 s. Peanut oil and protein yields by wet grind was 2.18% and 2.78% higher than that of dry grind, respectively. Surface protein concentration (Г) and absolute value of zeta potential of OBs extracted by wet grind (WOBs) were 11.53 mg/m 2 and 18.51 mV, respectively, which were higher than OBs extracted by dry grind (DOBs), indicating stability of WOBs was higher than DOBs. Relative contents of oleic acid and linoleic acid in peanut oil, essential and hydrophobic amino acids in protein extracted by wet grind were higher than dry grind. There was little difference in protein composition between wet and dry grind, but thermal denaturation degree of protein obtained by wet grind was lower than dry grind. Solubility, oil retention, emulsion stability, foaming and foam stability of protein obtained by wet grind were better than dry grind. Results from this study provided theoretical basis for grind pretreatment selection of aqueous enzymatic method.
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Affiliation(s)
- Chen Liu
- College of Biology and Food, Shangqiu Normal University
- College of Food Science and Engineering, Henan University of Technology
| | - Fu-Sheng Chen
- College of Food Science and Engineering, Henan University of Technology
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2
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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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3
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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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4
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Bello I, Adeniyi A, Mukaila T, Hammed A. Optimization of Soybean Protein Extraction with Ammonium Hydroxide (NH 4OH) Using Response Surface Methodology. Foods 2023; 12:foods12071515. [PMID: 37048336 PMCID: PMC10094313 DOI: 10.3390/foods12071515] [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: 02/21/2023] [Revised: 03/13/2023] [Accepted: 03/30/2023] [Indexed: 04/14/2023] Open
Abstract
Plants have been recognized as renewable and sustainable sources of proteins. However, plant protein extraction is challenged by the plant's recalcitrant cell wall. The conventional extraction methods make use of non-reusable strong alkali chemicals in protein-denaturing extraction conditions. In this study, soy protein was extracted using NH4OH, a weak, recoverable, and reusable alkali. The extraction conditions were optimized using response surface methodology (RSM). A central composite design (CCD) with four independent variables: temperature (25, 40, 55, 70, and 85 °C); NH4OH concentration (0.5, 1, and 1.5%); extraction time (6, 12, 18, and 24 h) and solvent ratio (1:5, 1:10, 1:15 and 1:20 w/v) were used to study the response variables (protein yield and amine concentration). Amine concentration indicates the extent of protein hydrolysis. The RSM model equation for the independent and response variables was computed and used to create the contour plots. A predicted yield of 64.89% protein and 0.19 mM amine revealed a multiple R-squared value of 0.83 and 0.78, respectively. The optimum conditions to obtain the maximum protein yield (65.66%) with the least amine concentration (0.14 Mm) were obtained with 0.5% NH4OH concentration, 12 h extraction time, and a 1:10 (w/v) solvent ratio at 52.5 °C. The findings suggest that NH4OH is suitable to extract soybean protein with little or no impact on protein denaturation.
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Affiliation(s)
- Ibrahim Bello
- Agriculture and Biosystems Engineering, North Dakota State University, Fargo, ND 58102, USA
| | - Adewale Adeniyi
- Environmental and Conservation Science, North Dakota State University, Fargo, ND 58102, USA
| | - Taofeek Mukaila
- Environmental and Conservation Science, North Dakota State University, Fargo, ND 58102, USA
| | - Ademola Hammed
- Agriculture and Biosystems Engineering, North Dakota State University, Fargo, ND 58102, USA
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5
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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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6
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Hariharan S, Patti A, Arora A. Functional Proteins from Biovalorization of Peanut Meal: Advances in Process Technology and Applications. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:13-24. [PMID: 36650319 DOI: 10.1007/s11130-022-01040-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 12/27/2022] [Indexed: 06/17/2023]
Abstract
Environmental costs associated with meat production have necessitated researchers and food manufacturers to explore alternative sources of high-quality protein, especially from plant origin. Proteins from peanuts and peanut-by products are high-quality, matching industrial standards and nutritional requirements. This review contributes to recent developments in the production of proteins from peanut and peanut meal. Conventional processing techniques such as hot-pressing kernels, use of solvents in oil removal, and employing harsh acids and alkalis denature the protein and damage its functional properties, limiting its use in food formulations. Controlled hydrolysis (degree of hydrolysis between 1 and 10%) using neutral and alkaline proteases can extract proteins and improve peanut proteins' functional properties, including solubility, emulsification, and foaming activity. Peanut proteins can potentially be incorporated into meat analogues, bread, soups, confectionery, frozen desserts, and cakes. Recently, pretreatment techniques (microwave, ultrasound, high pressure, and atmospheric cold plasma) have been explored to enhance protein extraction and improve protein functionalities. However, most of the literature on physicochemical pretreatment techniques has been limited to the lab scale and has not been analysed at the pilot scale. Peanut-derived peptides also exhibit antioxidant, anti-hypertensive, and anti-thrombotic properties. There exists a potential to incorporate these peptides into high-fat foods to retard oxidation. These peptides can also be consumed as dietary supplements for regulating blood pressure. Further research is required to analyse the sensory attributes and shelf lives of these novel products. In addition, animal models or clinical trials need to be conducted to validate these results on a larger scale.
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Affiliation(s)
- Subramoni Hariharan
- IITB-Monash Research Academy, Indian Institute of Technology Bombay, Powai, Mumbai, 400076, India
- Bioprocessing Laboratory, Centre for Technology Alternatives for Rural Areas, Indian Institute of Technology Bombay, Powai, Mumbai, 400076, India
- School of Chemistry, Monash University, Wellington Road, Clayton, Victoria, 3800, Australia
| | - Antonio Patti
- IITB-Monash Research Academy, Indian Institute of Technology Bombay, Powai, Mumbai, 400076, India
- School of Chemistry, Monash University, Wellington Road, Clayton, Victoria, 3800, Australia
| | - Amit Arora
- IITB-Monash Research Academy, Indian Institute of Technology Bombay, Powai, Mumbai, 400076, India.
- Bioprocessing Laboratory, Centre for Technology Alternatives for Rural Areas, Indian Institute of Technology Bombay, Powai, Mumbai, 400076, India.
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7
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From a Single-Stage to a Two-Stage Countercurrent Extraction of Lipids and Proteins from Full-Fat Chickpea Flour: Maximizing Process Extractability and Economic Feasibility. Processes (Basel) 2022. [DOI: 10.3390/pr10112349] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The mainstream adoption of chickpea proteins and lipids requires a thorough understanding of the impact of critical extraction parameters (enzyme use, reaction time, and solids-to-liquid ratio—SLR) and modes of extraction (single-stage extraction—SSE and countercurrent extraction—CCE) on the simultaneous extraction of lipids and proteins from full-fat chickpea flour and economic process feasibility. A kinetics study revealed that 68.5% oil and 87% protein extraction yields can be achieved using 0.5% protease at pH 9.0, 50 °C, 60 min, and 1:10 SLR, highlighting the role of proteolysis and an adequate incubation time on overall extractability. An increased gradient concentration between the matrix and aqueous media solutes at a lower SLR (1:15), and reduced slurry viscosity increased oil and protein extractability to 80 and 91%, respectively. The high-water usage in the SSE was addressed by the development of a two-stage CCE that reduced water usage by 47% while increasing oil and protein extractability to ~96%. Higher extractability and reduced water usage in the two-stage CCE resulted in a higher net gross profit, thus outweighing its higher operating costs. The results presented herein further widen the scope of bioprocessing standards for full-fat chickpea flour and add to the elucidation of the impact of key processing conditions on the extractability and economic feasibility of the production of chickpea ingredients for subsequent food/nutraceutical applications.
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8
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Ke L, Tan Y, Xu Y, Gao G, Wang H, Luo S, Zhou J, Wang Q. Effects of peroxidase and superoxide dismutase on physicochemical stability of fish oil-in-water emulsion. NPJ Sci Food 2022; 6:31. [PMID: 35739194 PMCID: PMC9226006 DOI: 10.1038/s41538-022-00146-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Accepted: 05/05/2022] [Indexed: 11/24/2022] Open
Abstract
How to maintain the physicochemical stability of oil emulsion has been one of the major challenges in food industry. Previously we reported the demulsification effects of catalase in the fish oil emulsion. In comparison, the influences of other two metal ion-containing oxidoreductases, horseradish peroxidase (HRP) and copper/zinc superoxide dismutase (SOD), on the emulsion’s stability were investigated. Submicron fish oil-in-water emulsion stabilized by polysorbate 80 was prepared by high-speed homogenization. Its physical stability was evaluated by visual and microscopic observation, turbidity and light scattering measurements, while chemical stability by the hydroperoxide content and lipid peroxidation. HRP demulsified the emulsion in a concentration-responsive manner after 3–7 days’ incubation, resulting in a decreased turbidity and significant delamination. The enlargement of oil-polysorbate droplets and protein precipitates were confirmed by size distribution and TEM observation. HRP initially elevated the emulsion’s hydroperoxide then decreased it while raising TBARS levels during 7-Day incubation. In contrary, SOD stabilized the emulsion physically and chemically. The demulsification was correspondingly attributed to the oxidation catalyzing activity of the peroxidase and the electrostatic and hydrophobic interaction between lipids and proteins. This study adds new insight to the influences of the two oxidoreductases on the stability, lipids and peroxides of food emulsions, proposes an exciting subject of elucidating the underlying mechanism.
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Affiliation(s)
- Lijing Ke
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Ying Tan
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Yang Xu
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Guanzhen Gao
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Huiqin Wang
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Sihao Luo
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Jianwu Zhou
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China.
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
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9
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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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10
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Dias FFG, Taha AY, Bell JMLNDM. Effects of enzymatic extraction on the simultaneous extraction of oil and protein from full-fat almond flour, insoluble microstructure, emulsion stability and functionality. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100151] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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11
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Manan SFA, Li J, Hsieh CF, Faubion J, Shi YC. Extraction of non-starch lipid from protease-treated wheat flour. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2172-2178. [PMID: 34498279 PMCID: PMC8908900 DOI: 10.1002/jsfa.11523] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/28/2020] [Revised: 07/29/2021] [Accepted: 09/08/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Lipids account for 2.0-2.5% of wheat flour by dry weight and affect properties and quality of cereal foods. A new method was developed to extract non-starch lipids from wheat flour. Wheat flour was first hydrolyzed with a protease and followed by extraction of non-starch lipids by water-saturated butanol (WSB). RESULT Protein hydrolysis by protease followed by extraction of non-starch lipids with WSB increased yield to 1.9 ± 0.3% from 1.0 ± 0.1% with no protease treatment. The lipid profile showed a significant increase in phospholipid compounds extracted with protease hydrolysis (5.9 ± 0.8 nmol·g-1 ) versus without enzymatic treatment (2.4 ± 1.3 nmol g-1 ). CONCLUSION Improved lipid extraction yield and phospholipid compounds following protease-assisted extraction method provided additional insight towards the understanding of protein-lipid interaction in wheat flour. The new protease-assisted extraction method may be applied to analyzing non-starch lipids in other types of wheat flours and other cereal flours. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Siti Farhiah Abdul Manan
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Malaysia
| | - Jihong Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Chao-Feng Hsieh
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Jon Faubion
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Yong-Cheng Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
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12
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Physicochemical and rheological properties of peanut oil body following alkaline pH treatment. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112590] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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13
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Niu R, Zhou L, Chen F, Zhu T, Duan X. Effect of enzyme on the demulsification of emulsion during aqueous enzymatic extraction and the corresponding mechanism. Cereal Chem 2021. [DOI: 10.1002/cche.10401] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Ruihao Niu
- College of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Longzheng Zhou
- College of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Fusheng Chen
- College of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Tingwei Zhu
- College of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Xiaojie Duan
- College of Food Science and Technology Henan University of Technology Zhengzhou China
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14
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Zhao Q, Li P, Wang M, Zhang W, Zhao W, Yang R. Fate of phospholipids during aqueous extraction processing of peanut and effect of demulsification treatments on oil-phosphorus-content. Food Chem 2020; 331:127367. [PMID: 32574946 DOI: 10.1016/j.foodchem.2020.127367] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2019] [Revised: 05/30/2020] [Accepted: 06/14/2020] [Indexed: 11/16/2022]
Abstract
PC (phosphatidylcholine), PE (phosphatidylethanolamine), PI (phosphatidylinositol), and PA (phosphatidic acid) in 9 peanut matrices obtained during the AEP (aqueous extraction processing) of peanut were quantified employing HPLC-ELSD analysis in this study. Phosphorus contents of crude oils obtained from different demulsification treatments were also investigated. Decantation had a larger effect than grinding in terms of phospholipids loss due to alkaline-hydrolysis, indicating this processing step was vital for the manipulation of phospholipids levels remained in oil. Over 80% of initial phospholipids were lost during AEP and only 19.8% of initial phospholipids ended up in cream, skim and sediment phase. 52.55% of the remained phospholipids trapped in cream phase. Just 22.16-32.61 mg/kg phosphorus content could be detected in crude oils, which indicated the separation of phospholipids from the cream phase into aqueous medium. Degumming was not essential in AEP of peanut and the waste generated after demulsification could be a source of phospholipids.
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Affiliation(s)
- Qiyan Zhao
- State Key Laboratory of Food Science & Technology and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Pengfei Li
- State Key Laboratory of Food Science & Technology and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Mingming Wang
- State Key Laboratory of Food Science & Technology and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wenbin Zhang
- State Key Laboratory of Food Science & Technology and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wei Zhao
- State Key Laboratory of Food Science & Technology and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Ruijin Yang
- State Key Laboratory of Food Science & Technology and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
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15
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Liu C, Chen FS, Niu RH, Gao YH. Effects of Pretreatment on the Yield of Peanut Oil and Protein Extracted by Aqueous Enzymatic Extraction and the Characteristics of the Emulsion. J Oleo Sci 2020; 69:1445-1453. [PMID: 33055450 DOI: 10.5650/jos.ess20172] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Effects of comminution on peanut particle size and yield of peanut oil and protein were analyzed. Additionally, the emulsion properties (surface protein concentration, particle size, and ξ-potential) were compared. Moreover, different demulsification methods were used to investigate the emulsion stability. Results showed that the yield of peanut oil and protein was highest (87.23% and 82.05%, respectively) after dry comminution for 72 s. Upon wet comminution for 120 s, the yields of peanut oil and protein were 89.91% and 84.70%, respectively, which were both significantly higher than that obtained after dry comminution (p < 0.05). The surface protein concentration and ξ-potential of emulsion made by dry comminution (DCE) were 7.02 mg/m2 and 12.08 mV, respectively, and those of emulsion made by wet comminution (WCE) were 10.71 mg/m2 and 15.25 mV, respectively, which were significantly higher than that of DCE (p < 0.05). The volume average particle size of DCE was 3.41 µm, which was significantly higher than that of WCE (3.18 µm, p < 0.05). Collectively, these results indicated that WCE was more stable than DCE. Further, the demulsification rate of DCE was significantly higher than that of WCE when treated by freeze-thawing, pH, papain, and phospholipase A2 (p < 0.05). Demulsification effect of Alcalase 2.4L was the best among these five demulsification methods treated, and the demulsification rate of DCE reached 92.77%, which was slightly higher than that of WCE (92.67%), further illustrating the higher stability of WCE.
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Affiliation(s)
- Chen Liu
- College of Food Science and Technology, Henan University of Technology
| | - Fu-Sheng Chen
- College of Food Science and Technology, Henan University of Technology
| | - Rui-Hao Niu
- College of Food Science and Technology, Henan University of Technology
| | - Yu-Hang Gao
- College of Food Science and Technology, Henan University of Technology
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16
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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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17
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de Souza TS, Dias FF, Koblitz MGB, de Moura Bell JM. Effects of enzymatic extraction of oil and protein from almond cake on the physicochemical and functional properties of protein extracts. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.06.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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18
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Niu RH, Chen FS, Zhao ZT, Xin Y, Duan XJ, Wang BY. Effect of Papain on the Demulsification of Peanut Oil Body Emulsion and the Corresponding Mechanism. J Oleo Sci 2020; 69:617-625. [PMID: 32404547 DOI: 10.5650/jos.ess19297] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
This study investigated the effect of papain on the demulsification of peanut oil body emulsion extracted using an aqueous enzymatic method and the associated mechanism. The highest free oil yield using papain (92.39%) was obtained under the following conditions: an enzymatic hydrolysis temperature of 55°C, sample-to-water ratio of 1:3, enzyme concentration of 1400 U/g, and an enzymatic hydrolysis time of 3 h. Papain degraded the peanut oil body protein to small-molecular-weight peptides (≤ 14.4 kDa). Compared to the emulsion before enzymatic hydrolysis, the amino acid content in the aqueous phase was higher after enzymatic hydrolysis, the viscosity of the oil body emulsion was lower, and the particle diameter of the emulsion was significantly larger. The following demulsification mechanism was derived. Papain degrades the protein on the peanut oil body and dissolves it in water. The outer side of the oil body loses the protection of electrostatic repulsion and steric hindrance provided by the membrane protein. This causes the viscosity of the emulsion system and the molecular steric hindrance to decrease. As a result, the oil droplets gather and eventually demulsify. The results of this study provide the theoretical basis for the instability in oil body emulsions and are expected to promote the application of enzymatic demulsification in industry.
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Affiliation(s)
- Rui-Hao Niu
- College of Food Science and Technology, Henan University of Technology
| | - Fu-Sheng Chen
- College of Food Science and Technology, Henan University of Technology
| | - Zi-Tong Zhao
- College of Food Science and Technology, Henan University of Technology
| | - Ying Xin
- College of Food Science and Technology, Henan University of Technology
| | - Xiao-Jie Duan
- College of Food Science and Technology, Henan University of Technology
| | - Bing-Yi Wang
- College of Food Science and Technology, Henan University of Technology
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19
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Zhou L, Chen F, Liu K, Zhu T, Jiang L. Combination of Alcalase 2.4 L and CaCl 2 for aqueous extraction of peanut oil. J Food Sci 2020; 85:1772-1780. [PMID: 32484970 DOI: 10.1111/1750-3841.15158] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2020] [Revised: 04/04/2020] [Accepted: 04/08/2020] [Indexed: 11/28/2022]
Abstract
The combined application of CaCl2 and Alcalase 2.4 L to the aqueous extraction process of peanuts was evaluated as a method to destabilize the oil body (OB) emulsion and improve the oil yield. After adding 5 mM CaCl2 , the oil yield was reached to 92.0% which was similar with that obtained using Alcalase 2.4 L alone, and the required enzyme loading was decreased by approximately 60 times. In addition, the demulsification mechanism during aqueous extraction process was also investigated. Particle size and zeta-potential measurements indicated that the stability of the peanut OB emulsion dramatically decreased when CaCl2 was added. Under these conditions, the demulsification of Alcalase 2.4 L performed was more efficiently. SDS-PAGE results showed that adding CaCl2 changed the subunit structure of the peanut OB interface proteins and promoted the cross-linking among the arachin Ara h3 isoforms, resulting in unstable emulsions.
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Affiliation(s)
- Longzheng Zhou
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China
| | - Fusheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China
| | - Kunlun Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China
| | - Tingwei Zhu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
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20
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Ke L, Xu Y, Gao G, Wang H, Yu Z, Zhou J, Rao P, Wang Q, Yu J. Catalase to demulsify oil-in-water fish oil-polysorbate emulsion and affect lipid oxidation. Food Res Int 2020; 133:109169. [PMID: 32466946 DOI: 10.1016/j.foodres.2020.109169] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 03/06/2020] [Accepted: 03/15/2020] [Indexed: 11/19/2022]
Abstract
The physicochemical and oxidative stability of oil emulsion has been one of the major challenges in food industry. Factors influencing the emulsion stability have seemingly been exhaustedly elucidated, such as temperature, pH, salts, proteins, polysaccharides and digestive enzymes. Here we report the previously unrecognized influence of catalase on emulsion stability. Submicron oil-in-water fish oil emulsion was prepared by high speed homogenization in the presence of polysorbate 80. Influence of catalase on the emulsion's stability was investigated in comparison with its deactivated version and bovine serum albumin (BSA) by visual examination, turbidity and DLS measurement and TEM observation. Catalase demulsified the emulsion instantly in a concentration-responsive manner at concentrations higher than 0.8 μmol/L, resulting a decreased turbidity, oil flocculation and precipitation of the enzyme itself. Neither BSA nor the thermally inactivated CAT caused demulsification at the same speed, indicating that CAT's demulsification effect was attributed to its enzymatic activity rather than its general protein properties. The enlargement of oil-polysorbate droplets and precipitation of CAT were confirmed by both TEM and DLS. Furthermore, CAT's demulsification effect was found irrelevant of the lipid oxidation. This insight into catalase's influences on emulsion not only sheds lights on food processing and shelf-life, nutritional value and potential biological effects, but also presents an exciting challenge to elucidate the mechanism behind.
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Affiliation(s)
- Lijing Ke
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Yang Xu
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Guanzhen Gao
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Huiqin Wang
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Zhaoshuo Yu
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Jianwu Zhou
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China.
| | - Pingfan Rao
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Ji Yu
- Jishou University, Institute of Food Science, Jishou, China
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21
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Advances in conversion of natural biopolymers: A reactive extrusion (REX)–enzyme-combined strategy for starch/protein-based food processing. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.018] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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22
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Mwaurah PW, Kumar S, Kumar N, Attkan AK, Panghal A, Singh VK, Garg MK. Novel oil extraction technologies: Process conditions, quality parameters, and optimization. Compr Rev Food Sci Food Saf 2019; 19:3-20. [DOI: 10.1111/1541-4337.12507] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Revised: 10/07/2019] [Accepted: 10/15/2019] [Indexed: 12/29/2022]
Affiliation(s)
- Peter Waboi Mwaurah
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Sunil Kumar
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Nitin Kumar
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Arun Kumar Attkan
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Anil Panghal
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Vijay Kumar Singh
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Mukesh Kumar Garg
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
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23
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Zhang SB, Wang XH, Li X, Yan DQ. Effects of Tween 20 and Transglutaminase Modifications on the Functional Properties of Peanut Proteins. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12309] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Shao Bing Zhang
- Department of Food ScienceSchool of Food Science and Technology, Henan University of Technology, Lianhua Road Zhengzhou Henan Province 450001 People's Republic of China
| | - Xiao Hua Wang
- Department of Food ScienceSchool of Food Science and Technology, Henan University of Technology, Lianhua Road Zhengzhou Henan Province 450001 People's Republic of China
| | - Xia Li
- Department of Food ScienceSchool of Food Science and Technology, Henan University of Technology, Lianhua Road Zhengzhou Henan Province 450001 People's Republic of China
| | - Dong Qiong Yan
- Department of Food ScienceSchool of Food Science and Technology, Henan University of Technology, Lianhua Road Zhengzhou Henan Province 450001 People's Republic of China
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24
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Aqueous and Enzymatic Extraction of Oil and Protein from Almond Cake: A Comparative Study. Processes (Basel) 2019. [DOI: 10.3390/pr7070472] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The almond cake is a protein- and oil-rich by-product of the mechanical expression of almond oil that has the potential to be used as a source of valuable proteins and lipids for food applications. The objectives of this study were to evaluate the individual and combined effects of solids-to-liquid ratio (SLR), reaction time, and enzyme use on oil and protein extraction yields from almond cake. A central composite rotatable design was employed to maximize the overall extractability and distribution of extracted components among the fractions generated by the aqueous (AEP) and enzyme-assisted aqueous extraction process (EAEP). Simultaneous extraction of oil and protein by the AEP was favored by the use of low SLR (1:12.82) and longer reaction times (2 h), where extraction yields of 48.2% and 70% were achieved, respectively. Increased use of enzyme (0.85%) in the EAEP resulted in higher oil (50%) and protein (75%) extraction yields in a shorter reaction time (1 h), compared with the AEP at the same reaction time (41.6% oil and 70% protein extraction). Overall, extraction conditions that favored oil and protein extraction also favored oil yield in the cream and protein yield in the skim. However, increased oil yield in the skim was observed at conditions where higher oil extraction was achieved. In addition to improving oil and protein extractability, the use of enzyme during the extraction resulted in the production of skim fractions with smaller and more soluble peptides at low pH (5.0), highlighting possible uses of the EAEP skim in food applications involving acidic pH. The implications of the use of enzyme during the extraction regarding the de-emulsification of the EAEP cream warrant further investigation.
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25
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Aquino DS, Fanhani A, Stevanato N, Silva C. Sunflower oil from enzymatic aqueous extraction process: Maximization of free oil yield and oil characterization. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13169] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Denise Silva Aquino
- Departamento de TecnologiaUniversidade Estadual de Maringá Umuarama Paraná Brazil
| | - Anastassia Fanhani
- Departamento de TecnologiaUniversidade Estadual de Maringá Umuarama Paraná Brazil
| | - Natália Stevanato
- Departamento de Engenharia QuímicaUniversidade Estadual de Maringá Maringá Paraná Brazil
| | - Camila Silva
- Departamento de TecnologiaUniversidade Estadual de Maringá Umuarama Paraná Brazil
- Departamento de Engenharia QuímicaUniversidade Estadual de Maringá Maringá Paraná Brazil
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26
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Silva JP, Rodrigues AM, Silva LH. Aqueous Enzymatic Extraction of Buriti (Mauritia Flexuosa) Oil: Yield and Antioxidant Compounds. ACTA ACUST UNITED AC 2019. [DOI: 10.2174/1874256401911010009] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Introduction:
Enzyme-assisted aqueous extraction is considered an emerging green technique that has been applied to different oilseeds.
Objective:
This study aimed to study the enzymatic aqueous extraction process of buriti oil using a central composite rotatable design (CCRD) combined with the response surface methodology aiming to obtain higher yield and antioxidant compounds in the oil.
Methods:
The study was carried out in two steps. The first assessed the efficiency of different enzymes (cellulase, pectinase, and protease) and the variables of greater influence in the extraction process, being conducted for each enzyme a CCRD design. The second step was carried out with the enzyme that showed the best performance on the extraction yield, changing the experimental bands of the variables that had greater significance in the first step, with the goal of broadening the spectrum of study. Were also evaluated in this step, total carotenoids, total phenolic compounds, and the antioxidant capacity of the oils extracted.
Results:
In the first experiment, cellulase gave the highest yield, while the most significant variables were temperature and time. For the second design, performed with cellulase, were defined as optimal operating conditions at 55 °C temperature, 2% enzyme concentration and 6 hours extraction. For these conditions, the yield obtained was 76.5%, with total carotenoid concentration of 3,119.5 µg β-carotene.g-1. Analysis of variance was performed and showed the significance of the regression and non-significance of the lack-of-fit (p<0.05). The coefficients of determination of the yield and carotenoid content were 95.6% and 94.5%, respectively. The highest value of total phenolic compounds determined for buriti oil in this study was 254 ± 5 µg GAE.g-1 oil, while for the antioxidant capacity was 218.0 ± 0.3 µmol Trolox.g-1 oil.
Conclusion:
The enzymatic aqueous extraction process is viable for buriti oil and produced oils with high concentrations of antioxidant compounds.
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27
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Cheng MH, Rosentrater KA, Sekhon J, Wang T, Jung S, Johnson LA. Economic Feasibility of Soybean Oil Production by Enzyme-Assisted Aqueous Extraction Processing. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-018-2228-9] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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28
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Liu J, Li P, Jiang Z, Yang R, Zhang W. Characterisation of peanut protein concentrates from industrial aqueous extraction processing prepared by spray and freeze drying methods. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14028] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Junjun Liu
- State Key Laboratory of Food Science & Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Pengfei Li
- Jiangsu JUNQI Grain and Oil Limited Co., LTD Nantong 226000 China
| | - Zhumao Jiang
- School of Life Sciences Yantai University Yantai Shandong 264000 China
| | - Ruijin Yang
- State Key Laboratory of Food Science & Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Wenbin Zhang
- State Key Laboratory of Food Science & Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
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29
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Ma W, Xie F, Zhang S, Wang H, Hu M, Sun Y, Zhong M, Zhu J, Qi B, Li Y. Characterizing the Structural and Functional Properties of Soybean Protein Extracted from Full-Fat Soybean Flakes after Low-Temperature Dry Extrusion. Molecules 2018; 23:E3265. [PMID: 30544764 PMCID: PMC6321076 DOI: 10.3390/molecules23123265] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2018] [Revised: 11/30/2018] [Accepted: 12/08/2018] [Indexed: 11/21/2022] Open
Abstract
The soy protein isolates (SPI) extracted from different extruded full-fat soybean flakes (FFSF), and their conformational and functional properties were characterized. Overall, the free thiol (SH) content of SPI increased when the extrusion temperature was below 80 °C and decreased at higher temperatures. Soy glycinin (11S) showed higher stability than β-conglycinin (7S) during extrusion. Results also indicated that the increase in some hydrophobic groups was due to the movement of hydrophobic groups from the interior to the surface of the SPI molecules at extrusion temperatures from 60 to 80 °C. However, the aggregation of SPI molecules occurred at extrusion temperatures of 90 and 100 °C, with decreasing levels of hydrophobic groups. The extrusion temperature negatively affected the emulsifying activity index (EAI); on the other side, it positively affected the emulsifying stability index (ESI), compared to unextruded SPI.
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Affiliation(s)
- Wenjun Ma
- College of Food Science & Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
| | - Fengying Xie
- College of Food Science & Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
| | - Shuang Zhang
- College of Food Science & Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
| | - Huan Wang
- College of Food Science & Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
| | - Miao Hu
- College of Food Science & Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
| | - Yufan Sun
- College of Food Science & Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
| | - Mingming Zhong
- College of Food Science & Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
| | - Jianyu Zhu
- College of Food Science & Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
| | - Baokun Qi
- College of Food Science & Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
- National Research Center of Soybean Engineering and Technology, Harbin 150030, China.
| | - Yang Li
- College of Food Science & Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
- Harbin Institute of Food Industry, Harbin 150030, China.
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30
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Jiang J, Wu H, Lu Y, Ma T, Li Z, Xu D, Kang W, Bai B. Application of α-amylase as a novel biodemulsifier for destabilizing amphiphilic polymer-flooding produced liquid treatment. BIORESOURCE TECHNOLOGY 2018; 259:349-356. [PMID: 29574315 DOI: 10.1016/j.biortech.2018.03.069] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/12/2018] [Revised: 03/12/2018] [Accepted: 03/13/2018] [Indexed: 06/08/2023]
Abstract
The performance and de-emulsification mechanism of α-amylase, a novel environmental friendly biodemulsifier in petroleum industry, was investigated at room temperature. The effects of α-amylase on the viscosity of amphiphilic polymer solution and de-emulsification rate were studied by changing the concentration of α-amylase, temperature and salinity. Polymer molecular weight, Zeta potential, interfacial film strength and interfacial tension were measured to investigate the de-emulsification mechanism of α-amylase. The results show that α-amylase is an efficient biodemulsifier to increase the de-emulsification rate of amphiphilic polymer emulsions. Hydrolysis of α-amylase to amphiphilic polymers destroys the structure of the amphiphilic polymer, thereby reduces the viscosity and the interfacial film strength of the system. Once de-emulsification is completed, the lower layer, i.e. the emulsified layer, will be clear. Thus, α-amylase can be applied as an effective de-emulsifier for amphiphilic polymer-stabilized O/W emulsion.
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Affiliation(s)
- Jiatong Jiang
- Research Institute of Enhanced Oil Recovery, China University of Petroleum (Beijing), Beijing 102249, China
| | - Hairong Wu
- Research Institute of Enhanced Oil Recovery, China University of Petroleum (Beijing), Beijing 102249, China
| | - Yao Lu
- Research Institute of Enhanced Oil Recovery, China University of Petroleum (Beijing), Beijing 102249, China
| | - Tao Ma
- Research Institute of Enhanced Oil Recovery, China University of Petroleum (Beijing), Beijing 102249, China
| | - Zhe Li
- Research Institute of Enhanced Oil Recovery, China University of Petroleum (Beijing), Beijing 102249, China
| | - Derong Xu
- Research Institute of Enhanced Oil Recovery, China University of Petroleum (Beijing), Beijing 102249, China
| | - Wanli Kang
- Research Institute of Enhanced Oil Recovery, China University of Petroleum (Beijing), Beijing 102249, China; School of Petroleum Engineering, China University of Petroleum (East China), Qingdao, Shandong 266580, China.
| | - Baojun Bai
- China University of Petroleum (Beijing), Karamay, Xinjiang 834000, China; Department of Geosciences and Geological and Petroleum Engineering, Missouri University of Science and Technology, Rolla, MO 65401, United States
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31
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Radi M, Abbasi S. Optimization of Novel Oil Extraction Technique From Canola Seeds: Lecithin-Based Microemulsion. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700267] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Mohsen Radi
- Food Colloids and Rheology Laboratory; Department of Food Science and Technology; Faculty of Agriculture; Tarbiat Modares University; P O Box 14155-336 Tehran Iran
| | - Soleiman Abbasi
- Food Colloids and Rheology Laboratory; Department of Food Science and Technology; Faculty of Agriculture; Tarbiat Modares University; P O Box 14155-336 Tehran Iran
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32
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Ghorbanzadeh R, Rezaei K. Optimization of an Aqueous Extraction Process for Pomegranate Seed Oil. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-3045-4] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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33
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Li P, Zhang W, Han X, Liu J, Liu Y, Gasmalla MAA, Yang R. Demulsification of oil-rich emulsion and characterization of protein hydrolysates from peanut cream emulsion of aqueous extraction processing. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.02.009] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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34
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Fasuan TO, Omobuwajo TO, Gbadamosi SO. Optimization of simultaneous recovery of oil and protein from sesame (Sesamum indicum
) seed. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13341] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Temitope O. Fasuan
- Department of Food Science and Technology; Obafemi Awolowo University; Osun State Nigeria
| | - Taiwo O. Omobuwajo
- Department of Food Science and Technology; Obafemi Awolowo University; Osun State Nigeria
| | - Saka O. Gbadamosi
- Department of Food Science and Technology; Obafemi Awolowo University; Osun State Nigeria
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35
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Kumar SPJ, Prasad SR, Banerjee R, Agarwal DK, Kulkarni KS, Ramesh KV. Green solvents and technologies for oil extraction from oilseeds. Chem Cent J 2017; 11:9. [PMID: 28123451 PMCID: PMC5258651 DOI: 10.1186/s13065-017-0238-8] [Citation(s) in RCA: 111] [Impact Index Per Article: 15.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2016] [Accepted: 01/04/2017] [Indexed: 11/25/2022] Open
Abstract
Oilseeds are crucial for the nutritional security of the global population. The conventional technology used for oil extraction from oilseeds is by solvent extraction. In solvent extraction, n-hexane is used as a solvent for its attributes such as simple recovery, non-polar nature, low latent heat of vaporization (330 kJ/kg) and high selectivity to solvents. However, usage of hexane as a solvent has lead to several repercussions such as air pollution, toxicity and harmfulness that prompted to look for alternative options. To circumvent the problem, green solvents could be a promising approach to replace solvent extraction. In this review, green solvents and technology like aqueous assisted enzyme extraction are better solution for oil extraction from oilseeds. Enzyme mediated extraction is eco-friendly, can obtain higher yields, cost-effective and aids in obtaining co-products without any damage. Enzyme technology has great potential for oil extraction in oilseed industry. Similarly, green solvents such as terpenes and ionic liquids have tremendous solvent properties that enable to extract the oil in eco-friendly manner. These green solvents and technologies are considered green owing to the attributes of energy reduction, eco-friendliness, non-toxicity and non-harmfulness. Hence, the review is mainly focussed on the prospects and challenges of green solvents and technology as the best option to replace the conventional methods without compromising the quality of the extracted products.
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Affiliation(s)
- S P Jeevan Kumar
- ICAR-Indian Institute of Seed Science, Maunath Bhanjan, Uttar Pradesh 721302 India
| | - S Rajendra Prasad
- ICAR-Indian Institute of Seed Science, Maunath Bhanjan, Uttar Pradesh 721302 India
| | - Rintu Banerjee
- Microbial Biotechnology and Downstream Processing Laboratory, Indian Institute of Technology, Kharagpur, West Bengal 721302 India
| | - Dinesh K Agarwal
- ICAR-Indian Institute of Seed Science, Maunath Bhanjan, Uttar Pradesh 721302 India
| | - Kalyani S Kulkarni
- ICAR-Indian Institute of Rice Research, Rajendra Nagar, Hyderabad, 500030 India
| | - K V Ramesh
- ICAR-Indian Institute of Seed Science, Maunath Bhanjan, Uttar Pradesh 721302 India
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36
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Li XJ, Li ZG, Wang X, Han JY, Zhang B, Fu YJ, Zhao CJ. Application of cavitation system to accelerate aqueous enzymatic extraction of seed oil from Cucurbita pepo L. and evaluation of hypoglycemic effect. Food Chem 2016; 212:403-10. [DOI: 10.1016/j.foodchem.2016.05.185] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2015] [Revised: 04/29/2016] [Accepted: 05/31/2016] [Indexed: 01/30/2023]
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37
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Aqueous enzymatic extraction of Moringa oleifera oil. Food Chem 2016; 211:400-8. [DOI: 10.1016/j.foodchem.2016.05.050] [Citation(s) in RCA: 61] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2015] [Revised: 05/08/2016] [Accepted: 05/09/2016] [Indexed: 11/23/2022]
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38
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Destabilization of Emulsion Formed During Aqueous Extraction of Peanut Oil: Synergistic Effect of Tween 20 and pH. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2899-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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39
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Li P, Gasmalla MAA, Liu J, Zhang W, Yang R, Aboagarib EAA. Characterization and demusification of cream emulsion from aqueous extraction of peanut. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.04.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Liu JJ, Gasmalla MAA, Li P, Yang R. Enzyme-assisted extraction processing from oilseeds: Principle, processing and application. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.05.002] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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41
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Zhang WG. Aqueous Extraction and Nutraceuticals Content of Oil Using Industrial Enzymes from Microwave Puffing-pretreated Camellia oleifera Seed Powder. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016. [DOI: 10.3136/fstr.22.31] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Wei-Guo Zhang
- School of Chemistry and Chemical Engineering, Lingnan Normal University
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42
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Characterizing the structural and surface properties of proteins isolated before and after enzymatic demulsification of the aqueous extract emulsion of peanut seeds. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.01.007] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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43
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Aqueous enzyme assisted oil extraction from oilseeds and emulsion de-emulsifying methods: A review. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2014.09.003] [Citation(s) in RCA: 111] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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46
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Tabtabaei S, Diosady LL. Aqueous and enzymatic extraction processes for the production of food-grade proteins and industrial oil from dehulled yellow mustard flour. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.03.005] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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47
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Enzymatic Demulsification of the Oil-Rich Emulsion Obtained by Aqueous Extraction of Peanut Seeds. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2265-5] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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48
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Rovaris ÂA, Balsamo GM, de Oliveira Costa AC, Maisonnave Arisi AC, Micke GA, Piovezan M, Petkowicz CL, Amante ER. Chemical characterization of liquid residues from aqueous enzymatic extraction of soybean oil. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.10.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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49
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Anjum FM, Haider MF, Khan MI, Sohaib M, Arshad MS. Impact of extruded flaxseed meal supplemented diet on growth performance, oxidative stability and quality of broiler meat and meat products. Lipids Health Dis 2013. [PMID: 23391137 DOI: 10.1186/1476‐511x‐12‐13)] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
This study was intended to explore the effect of extruded flaxseed meal supplemented diet on broiler growth performance, oxidative stability and organoleptic characteristics of broiler meat and meat products. 120 (day old) broiler chicks were randomly allotted to 12 experimental groups and fed on diets containing extruded flaxseed meal at 0, 5, 10 and 15%. The supplementation of extruded flaxseed in the diet decreases the body weight gain, feed intake and increased feed conversion ratio (FCR) values of broilers. The antioxidant enzymes were strongly influenced by different levels of extruded flaxseed supplementation among treatments. The TBARS assay revealed that maximum malondialdehyde were produced in T3 containing highest extruded flaxseed level (15%) and minimum malondialdehyde were produced in T0 treatment having no extruded flaxseed. The TBARS values ranged from 0.850-2.106 and 0.460-1.052 in leg and breast met respectively. The Free radical scavenging activity varied significantly and DPPH values of breast meat ranged from 20.70% to 39.09% and in leg meat 23.53% to 43.09% respectively. The sensory acceptability of broiler meat nuggets was decreased with the increase in the level of flaxseeds due to the lipid peroxidation of polyunsaturated fatty acids (PUFA) which generated off flavors and bad odors. Feeding extruded flaxseed to chicken through feed strongly inflated the quality and functional properties, fatty acid contents and reduced the oxidative stability of broiler meat and meat products. The present study concludes that up to 10% of flaxseed meal may be used in broiler diet to enhance the omega 3 fatty acids content in the broiler meat.
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Affiliation(s)
- Faqir Muhammad Anjum
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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50
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Anjum FM, Haider MF, Khan MI, Sohaib M, Arshad MS. Impact of extruded flaxseed meal supplemented diet on growth performance, oxidative stability and quality of broiler meat and meat products. Lipids Health Dis 2013; 12:13. [PMID: 23391137 PMCID: PMC3571933 DOI: 10.1186/1476-511x-12-13] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2012] [Accepted: 01/31/2013] [Indexed: 11/24/2022] Open
Abstract
This study was intended to explore the effect of extruded flaxseed meal supplemented diet on broiler growth performance, oxidative stability and organoleptic characteristics of broiler meat and meat products. 120 (day old) broiler chicks were randomly allotted to 12 experimental groups and fed on diets containing extruded flaxseed meal at 0, 5, 10 and 15%. The supplementation of extruded flaxseed in the diet decreases the body weight gain, feed intake and increased feed conversion ratio (FCR) values of broilers. The antioxidant enzymes were strongly influenced by different levels of extruded flaxseed supplementation among treatments. The TBARS assay revealed that maximum malondialdehyde were produced in T3 containing highest extruded flaxseed level (15%) and minimum malondialdehyde were produced in T0 treatment having no extruded flaxseed. The TBARS values ranged from 0.850-2.106 and 0.460-1.052 in leg and breast met respectively. The Free radical scavenging activity varied significantly and DPPH values of breast meat ranged from 20.70% to 39.09% and in leg meat 23.53% to 43.09% respectively. The sensory acceptability of broiler meat nuggets was decreased with the increase in the level of flaxseeds due to the lipid peroxidation of polyunsaturated fatty acids (PUFA) which generated off flavors and bad odors. Feeding extruded flaxseed to chicken through feed strongly inflated the quality and functional properties, fatty acid contents and reduced the oxidative stability of broiler meat and meat products. The present study concludes that up to 10% of flaxseed meal may be used in broiler diet to enhance the omega 3 fatty acids content in the broiler meat.
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Affiliation(s)
- Faqir Muhammad Anjum
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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