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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Gaber MAFM, Logan A, Tamborrino A, Leone A, Romaniello R, Juliano P. Innovative technologies to enhance oil recovery. Adv Food Nutr Res 2023; 105:221-254. [PMID: 37516464 DOI: 10.1016/bs.afnr.2023.01.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/31/2023]
Abstract
The processes for extracting and refining edible oils are well-established in industry at different scales. However, these processing lines encounter inefficiencies and oil losses when recovering crude or refined oil. Palm oil and olive oil extraction methods are used mainly as a combination of physical, thermal, and centrifugal methods to recover crude oil, which results in oil losses in the olive pomace or in palm oil effluents. Seed oils generally require a seed steam conditioning, and cooking stage, followed by physical oil recovery through an inefficient expeller. Most of the crude oil remaining in the expeller cake is then recovered by hexane. Crude seed oil is further refined in stages that also undergo oil losses. This chapter provides an overview of innovative technologies using microwave, ultrasound, megasonic and pulsed electric field energies, which can be used in the above-mentioned crude and refined oil processes to improve oil recovery. This chapter describes traditional palm oil, olive oil, and seed oil processes, as well as the specific process interventions that have been tested with these technologies. The impact of such technology interventions on oil quality is also summarized.
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Affiliation(s)
| | - Amy Logan
- CSIRO Agriculture and Food, Werribee, VIC, Australia
| | - Antonia Tamborrino
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Alessandro Leone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Roberto Romaniello
- Department of Agriculture, Food, Natural Resource and Engineering, University of Foggia, Foggia, Italy
| | - Pablo Juliano
- CSIRO Agriculture and Food, Werribee, VIC, Australia.
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Junaid PM, Dar AH, Dash KK, Ghosh T, Shams R, Khan SA, Singh A, Pandey VK, Nayik GA, Bhagya Raj GVS. Advances in seed oil extraction using ultrasound assisted technology: A comprehensive review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Pir Mohmmad Junaid
- Department of Post‐Harvest Engineering and Technology Faculty of Agricultural Sciences, A.M.U Aligarh Uttar Pradesh India
| | - Aamir Hussain Dar
- Department of Food Technology Islamic University of Science and Technology Pulwama Jammu & Kashmir India
| | - Kshirod Kumar Dash
- Department of Food Processing Technology Ghani Khan Choudhury Institute of Engineering and Technology Narayanpur, Malda West Bengal India
| | - Tabli Ghosh
- Department of Food Engineering and Technology Tezpur University Tezpur Assam India
| | - Rafeeya Shams
- Department of Food Technology and Nutrition Lovely Professional University Phagwara Punjab India
| | - Shafat Ahmad Khan
- Department of Food Technology Islamic University of Science and Technology Pulwama Jammu & Kashmir India
| | - Anurag Singh
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonipat Haryana India
| | - Vinay Kumar Pandey
- Department of Bioengineering Integral University Lucknow Uttar Pradesh India
| | - Gulzar Ahmad Nayik
- Department of Food Science and Technology Government Degree College Shopian Jammu & Kashmir India
| | - Gurajala Venkata Siva Bhagya Raj
- Department of Food Processing Technology Ghani Khan Choudhury Institute of Engineering and Technology Narayanpur, Malda West Bengal India
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Mazroei Seydani L, Gharachorloo M, Asadi G. Use of pulsed electric field to extract rapeseed oil and investigation of the qualitative properties of oils. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Lida Mazroei Seydani
- Department of Food Science and Technology Science and Research Branch, Islamic Azad University Tehran Iran
| | - Maryam Gharachorloo
- Department of Food Science and Technology Science and Research Branch, Islamic Azad University Tehran Iran
| | - Gholamhassan Asadi
- Department of Food Science and Technology Science and Research Branch, Islamic Azad University Tehran Iran
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Ranjha MMAN, Kanwal R, Shafique B, Arshad RN, Irfan S, Kieliszek M, Kowalczewski PŁ, Irfan M, Khalid MZ, Roobab U, Aadil RM. A Critical Review on Pulsed Electric Field: A Novel Technology for the Extraction of Phytoconstituents. Molecules 2021; 26:4893. [PMID: 34443475 DOI: 10.3390/molecules26164893] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 08/07/2021] [Accepted: 08/11/2021] [Indexed: 02/07/2023] Open
Abstract
Different parts of a plant (seeds, fruits, flower, leaves, stem, and roots) contain numerous biologically active compounds called “phytoconstituents” that consist of phenolics, minerals, amino acids, and vitamins. The conventional techniques applied to extract these phytoconstituents have several drawbacks including poor performance, low yields, more solvent use, long processing time, and thermally degrading by-products. In contrast, modern and advanced extraction nonthermal technologies such as pulsed electric field (PEF) assist in easier and efficient identification, characterization, and analysis of bioactive ingredients. Other advantages of PEF include cost-efficacy, less time, and solvent consumption with improved yields. This review covers the applications of PEF to obtain bioactive components, essential oils, proteins, pectin, and other important materials from various parts of the plant. Numerous studies compiled in the current evaluation concluded PEF as the best solution to extract phytoconstituents used in the food and pharmaceutical industries. PEF-assisted extraction leads to a higher yield, utilizes less solvents and energy, and it saves a lot of time compared to traditional extraction methods. PEF extraction design should be safe and efficient enough to prevent the degradation of phytoconstituents and oils.
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Rábago-Panduro LM, Morales-de la Peña M, Romero-Fabregat MP, Martín-Belloso O, Welti-Chanes J. Effect of Pulsed Electric Fields (PEF) on Extraction Yield and Stability of Oil Obtained from Dry Pecan Nuts ( Carya illinoinensis (Wangenh. K. Koch)). Foods 2021; 10:1541. [PMID: 34359410 PMCID: PMC8303311 DOI: 10.3390/foods10071541] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 06/28/2021] [Accepted: 06/30/2021] [Indexed: 12/11/2022] Open
Abstract
Pulsed electric fields (PEF) have been reported to increase the total oil extraction yield (OEYTOTAL) of fresh pecan nuts maintaining oil characteristics and increasing phenolic compounds in the remaining by-product. However, there is no information regarding the PEF effect on dry pecan nuts. Dry kernels were pretreated at three specific energy inputs (0.8, 7.8 and 15.0 kJ/kg) and compared against untreated kernels and kernels soaked at 3, 20 and 35 min. OEYTOTAL, kernels microstructure, oil stability (acidity, antioxidant capacity (AC), oil stability index, phytosterols and lipoxygenase activity), along with by-products phenolic compounds (total phenolics (TP), condensed tannins (CT)) and AC were evaluated. Untreated kernels yielded 88.7 ± 3.0%, whereas OEYTOTAL of soaked and PEF-treated kernels were 76.5-83.0 and 79.8-85.0%, respectively. Kernels microstructural analysis evidenced that the 0.8 kJ/kg pretreatment induced oleosomes fusion, while no differences were observed in the stability of extracted oils. PEF applied at 0.8 kJ/kg also increased by-products CT by 27.0-43.5% and AC by 21.8-24.3% compared to soaked and untreated kernels. These results showed that PEF does not improve OEYTOTAL when it is applied to dry pecan nuts, demonstrating that kernels' moisture, oil content and microstructure play an important role in the effectiveness of PEF.
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Affiliation(s)
- Lourdes Melisa Rábago-Panduro
- FEMSA Biotechnology Center, Tecnológico de Monterrey, School of Engineering and Sciences, Eugenio Garza Sada Ave. 2501, 64849 Monterrey, Mexico; (L.M.R.-P.); (O.M.-B.)
- AGROTECNIO CERCA Center, Department of Food Technology, University of Lleida, Rovira Roure Ave. 191, 25198 Lleida, Spain;
| | - Mariana Morales-de la Peña
- Bioengineering Center, Tecnológico de Monterrey, School of Engineering and Sciences, Epigmenio González Ave. 500, 76130 Queretaro, Mexico;
| | - María Paz Romero-Fabregat
- AGROTECNIO CERCA Center, Department of Food Technology, University of Lleida, Rovira Roure Ave. 191, 25198 Lleida, Spain;
| | - Olga Martín-Belloso
- FEMSA Biotechnology Center, Tecnológico de Monterrey, School of Engineering and Sciences, Eugenio Garza Sada Ave. 2501, 64849 Monterrey, Mexico; (L.M.R.-P.); (O.M.-B.)
- AGROTECNIO CERCA Center, Department of Food Technology, University of Lleida, Rovira Roure Ave. 191, 25198 Lleida, Spain;
| | - Jorge Welti-Chanes
- FEMSA Biotechnology Center, Tecnológico de Monterrey, School of Engineering and Sciences, Eugenio Garza Sada Ave. 2501, 64849 Monterrey, Mexico; (L.M.R.-P.); (O.M.-B.)
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Morales-de la Peña M, Rábago-panduro LM, Soliva-fortuny R, Martín-belloso O, Welti-chanes J. Pulsed Electric Fields Technology for Healthy Food Products. Food Eng Rev 2021; 13:509-23. [DOI: 10.1007/s12393-020-09277-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Rábago-panduro LM, Morales-de la Peña M, Martín-belloso O, Welti-chanes J. Application of Pulsed Electric Fields PEF on Pecan Nuts Carya illinoinensis Wangenh. K. Koch: Oil Extraction Yield and Compositional Characteristics of the Oil and Its By-product. Food Eng Rev 2021; 13:676-85. [DOI: 10.1007/s12393-020-09267-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Kaseke T, Opara UL, Fawole OA. Effect of Blanching Pomegranate Seeds on Physicochemical Attributes, Bioactive Compounds and Antioxidant Activity of Extracted Oil. Molecules 2020; 25:E2554. [PMID: 32486338 PMCID: PMC7321380 DOI: 10.3390/molecules25112554] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 05/23/2020] [Accepted: 05/27/2020] [Indexed: 11/20/2022] Open
Abstract
This study investigated the effect of blanching pomegranate seeds (PS) on oil yield, refractive index (RI), yellowness index (YI), conjugated dienes (K232), conjugated trienes (K270), total carotenoid content (TCC), total phenolic compounds (TPC) and DPPH radical scavenging of the extracted oil. Furthermore, phytosterol and fatty acid compositions of the oil extracted under optimum blanching conditions were compared with those from the oil extracted from unblanched PS. Three different blanching temperature levels (80, 90, and 100 °C) were studied at a constant blanching time of 3 min. The blanching time was then increased to 5 min at the established optimum blanching temperature (90 °C). Blanching PS increased oil yield, K232, K270, stigmasterol, punicic acid, TPC and DPPH radical scavenging, whereas YI, β-sitosterol, palmitic acid and linoleic acid were decreased. The RI, TCC, brassicasterol, stearic acid, oleic acid and arachidic acid of the extracted oil were not significantly (p > 0.05) affected by blanching. Blanching PS at 90 °C for 3 to 5 min was associated with oil yield, TPC and DPPH. Blanching PS at 90 °C for 3 to 5 min will not only increase oil yield but could also improve functional properties such as antioxidant activity, which are desirable in the cosmetic, pharmaceutical, nutraceutical and food industries.
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Affiliation(s)
- Tafadzwa Kaseke
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;
| | - Umezuruike Linus Opara
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
| | - Olaniyi Amos Fawole
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
- Department of Botany and Plant Biotechnology, Faculty of Science, University of Johannesburg, P.O. Box 524, Johannesburg 2006, South Africa
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Xi J, Li Z, Fan Y. Recent advances in continuous extraction of bioactive ingredients from food-processing wastes by pulsed electric fields. Crit Rev Food Sci Nutr 2020; 61:1738-1750. [PMID: 32406247 DOI: 10.1080/10408398.2020.1765308] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The food processing produces a great amount of wastes that are rich in nutrients. Extraction is the first and most important step in recovery and purification of active ingredients from these wastes. The traditional extraction technologies are known to be laborious and time-consuming, require large volumes of organic solvent, have high temperature and energy costs, and obtain relatively low extraction efficiency. In recent 10 years, a novel, efficient and green extraction method, pulsed electric fields (PEFs) continuous extraction, which is emerging non-thermal food-processing technology, has shown great promise in extracting these food wastes. This work gives an overview of development in the use of PEF continuous extraction for obtaining bioactive ingredients from food-processing wastes. The technology is described in detail with respect to the mechanism, equipment, critical parameters. The protocols and applications of the technology in the extraction of food-processing wastes are comprehensively summarized. Finally, the degradation of bioactive ingredients, industrial applications, problem of novel food, consumer acceptance, and future trends of the technology are discussed. The PEF continuous extraction is considered as the ideal technology of high efficiency and low temperature for natural ingredients extraction. The technology possesses many remarkable potential applications in the food-processing industries compared to the conventional extraction methods.
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Affiliation(s)
- Jun Xi
- School of Chemical Engineering, Sichuan University, Chengdu, China
| | - Zongming Li
- School of Chemical Engineering, Sichuan University, Chengdu, China
| | - Yang Fan
- School of Chemical Engineering, Sichuan University, Chengdu, China
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Shorstkii I, Khudyakov D, Mirshekarloo MS. Pulsed electric field assisted sunflower oil pilot production: Impact on oil yield, extraction kinetics and chemical parameters. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102309] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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