Combination of Span 20 and pH-assisted walnut oil extraction during aqueous extraction process

Chen, Jia; Yu, Xiuzhu; Geng, Qiaona; Li, Mengjun

doi:10.1016/j.lwt.2018.01.091

Cited by 18 publications

(13 citation statements)

References 32 publications

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“…Besides the type of solvent, temperature, solid-liquid ratio, particle size, and agitation are important parameters for the extraction of solids from food or plant matrices. There are several studies on the extraction behavior of different plant materials, such as coffee bean , soy bean (Dagostin et al, 2015;Cheng et al, 2018), neem seed (Adewoye and Ogunleye, 2012), aniseed (Scopel et al, 2016), avocado (Krumreich et al, 2018), pongam seeds (Kumar et al, 2018), pequi and murici seeds (Araújo et al, 2018), and walnuts (Chen et al, 2018). These studies were conducted with aqueous or organic solvent extraction including the parameters afore mentioned.…”

Section: Introductionmentioning

confidence: 99%

Effect of Ecofriendly Bio-Based Solvents on Oil Extraction From Green Coffee Bean and Its Industrial Press Cake

Oliveira

Carvalho

Cirillo

et al. 2019

Braz. J. Chem. Eng.

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Oil recovery, retention index, and thermodynamic parameters of green coffee beans (GCB) and its press cake (PC) extraction using bio-based solvents were investigated. The extraction parameters investigated were temperature (35 to 55 °C), type of material (coffee beans and press cake), and type of solvent (ethanol, acetone, and ethyl acetate), at a fixed solvent to solid mass ratio (5:1) (w/w). The fatty acid profile of the ethanolic extract was assessed for both GCB and PC, and compared to the oil obtained from the mechanical pressing. It was observed that higher temperatures affected positively the extraction yields, especially when acetone and ethanol were employed, allowing a recovery up to 90% and 56.7% for GCB and PC, respectively. The solution retained in the raffinate phase from the GCB extraction was greater than that for the PC. For all operational levels, the ∆H and ∆S were positive. ∆G decreased with increasing temperature. Palmitic and linoleic acids were predominant in all types of oil. The oil obtained by pressing showed higher content of linoleic acid (45.32%), while the solventextracted oil from GCB had more palmitic acid (34.79%), and the PC oil presented intermediate levels of all the methyl esters.

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Section: Introductionmentioning

confidence: 99%

Effect of Ecofriendly Bio-Based Solvents on Oil Extraction From Green Coffee Bean and Its Industrial Press Cake

Oliveira

Carvalho

Cirillo

et al. 2019

Braz. J. Chem. Eng.

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“…In addition, the obtained by‐products, such as proteins, have good functional properties and do not contain toxic substances . In the past decades, AEE has been widely studied for soybeans, peanuts, sunflower seeds, rapeseed, walnut, moringa oleifera seed, and other edible oil crops.…”

Section: Introductionmentioning

confidence: 99%

Rapid Salt‐Assisted Microwave Demulsification of Oil‐Rich Emulsion Obtained by Aqueous Enzymatic Extraction of Peanut Seeds

Liu

Xiao

Yang

et al. 2019

Euro J Lipid Sci & Tech

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Aqueous enzymatic extraction (AEE) is an environmentally friendly edible-oil-extraction process that can also provide edible protein. However, the AEE process may form a stable emulsion in most cases, which seriously limits the large-scale industry applications for producing vegetable oils. In this study, the salt-assisted microwave radiation demulsification of the oil-rich emulsion prepared with AEE from peanuts is investigated. The microwave demulsification method is compared with other conventional demulsification methods, including heating, and freezing-thawing. The salt-assisted microwave demulsification of the emulsions shows a greater free oil yield than conventional heating demulsification. Moreover, the microwave demulsification shows a similar free oil yield in less time than freezing-thawing method. Under the optimal operating conditions of demulsification, the free oil yield can reach 92.3% with CaCl 2 -assisted microwave demulsification for only 2 min. In addition, the oxidative properties and the fatty acid compositions of the demulsified peanut oil are investigated. No significant difference in the fatty acid composition is observed among salt-assisted microwave, freezing-thawing, and heating demulsified oil. The oxidative properties of the salt-assisted microwave demulsified peanut oil is better than the conventional heating demulsified oil. Thus, salt-assisted microwave demulsification provides a quick and effective demulsification method to obtain vegetable oils with high quality. Practical Applications: Aqueous enzymatic extraction (AEE) is an environmentally friendly edible-oil-extraction process. To solve the problem of stable emulsion formed during AEE process, the salt-assisted microwave demulsification of the oil-rich emulsion prepared with AEE is developed with high efficiency (demulsification for 2 min). In addition, the oxidative properties of the microwave demulsified oil is better than the conventional heating demulsified oil.

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“…After different treatments, the suspensions were collected for droplet size analysis as described by Chen, Yu, Geng, & Li (2018). The emulsions were analyzed by a laser diffraction particle size analyzer (Mastersizer 2000, Malvern Instruments Ltd., Worcestershire, UK) with refractive index of 1.33.…”

Section: Methodsmentioning

confidence: 99%

Combination of Alcalase 2.4 L and CaCl₂ for aqueous extraction of peanut oil

Zhou

Chen

Liu

et al. 2020

Journal of Food Science

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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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Combination of Span 20 and pH-assisted walnut oil extraction during aqueous extraction process

Cited by 18 publications

References 32 publications

Effect of Ecofriendly Bio-Based Solvents on Oil Extraction From Green Coffee Bean and Its Industrial Press Cake

Effect of Ecofriendly Bio-Based Solvents on Oil Extraction From Green Coffee Bean and Its Industrial Press Cake

Rapid Salt‐Assisted Microwave Demulsification of Oil‐Rich Emulsion Obtained by Aqueous Enzymatic Extraction of Peanut Seeds

Combination of Alcalase 2.4 L and CaCl₂ for aqueous extraction of peanut oil

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Combination of Span 20 and pH-assisted walnut oil extraction during aqueous extraction process

Cited by 18 publications

References 32 publications

Effect of Ecofriendly Bio-Based Solvents on Oil Extraction From Green Coffee Bean and Its Industrial Press Cake

Effect of Ecofriendly Bio-Based Solvents on Oil Extraction From Green Coffee Bean and Its Industrial Press Cake

Rapid Salt‐Assisted Microwave Demulsification of Oil‐Rich Emulsion Obtained by Aqueous Enzymatic Extraction of Peanut Seeds

Combination of Alcalase 2.4 L and CaCl2 for aqueous extraction of peanut oil

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Combination of Alcalase 2.4 L and CaCl₂ for aqueous extraction of peanut oil