Effects of roasting temperatures and grinding type on the yields of oil and protein obtained by aqueous extraction processing

Li, Pengfei; Gasmalla, Mohammed Abdalbasit A.; Zhang, Wenbin; Liu, Junjun; Bing, Rui; Yang, Ruijin

doi:10.1016/j.jfoodeng.2015.10.031

Cited by 51 publications

(42 citation statements)

References 38 publications

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“…With the increasing of alcohol concentration, the IFT of the water phase could be changed to enhance oil accessibility and solubilization. This effect is similar to that reported by Li et al . The IFT reduction of the oil/water interface could be observed during demulsification processing with enzymatic treatment.…”

Section: Resultssupporting

confidence: 91%

“…The exposure of hydrophobic group leaded to the interception of oil drops. The optimal heating temperature is lower than Li et al . who found that oil yield increased until the roasting temperature exceeded 150 °C.…”

Section: Resultsmentioning

confidence: 68%

“…When the mean particle size decreased from 135.9 µm to 21.23 µm, the oil recovery increased from 78.09% to 92.47%. This remarkable difference might due to the degree of cell disruption which plays an important role in AEP as reported by previous researchers . There was few integrated cells resulting in the high release rate of oil droplets from the matrix in the extraction process.…”

Section: Resultsmentioning

confidence: 79%

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Combination of thermal pretreatment and alcohol‐assisted aqueous processing for rapeseed oil extraction

et al. 2019

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BACKGROUND The alcohol‐assisted aqueous extraction processing (AAEP) of oil has many advantages such as no need for demulsification and relative low cost compared with enzymatic aqueous extraction processing (EAEP). Three kinds of thermal pretreatments including dry‐heating, wet‐heating and soak‐heating followed by the AAEP of rapeseed oil were investigated. RESULTS Both soak‐heating and wet‐heating had a higher contribution rate to oil yield than dry‐heating due to the enhancement of heat transfer rate owing to the high moisture content in the rapeseed cells. However, oil from soak‐heated rapeseeds showed a much lower level on peroxide value (0.41 mmol kg−1) than that of wet‐heated rapeseeds (5.23 mmol kg−1). In addition, transmission electron microscopy images illustrated that promoting effects of soak‐heating and wet‐heating on oil release were attributed to the coalescence of oil bodies. A relative low concentration of alcohol solution as an extraction medium, the highest oil recovery of 92.77% was achieved when ground rapeseeds (mean particle size: 21.23 µm) were treated with 45% (v/v) alcohol for 2 h at 70 °C and pH 9.0. Both the acid value and the peroxide value are lower than the commercial oil produced by extrusion and hexane extraction. Furthermore, the oil produced from AAEP also had higher content of tocopherols and lower content of trans‐fatty acids than the commercial oil. CONCLUSION AAEP of oil from soak‐heated rapeseeds is a promising alternative to conventional oil extraction methods. © 2019 Society of Chemical Industry

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 68%

Section: Resultsmentioning

confidence: 79%

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Combination of thermal pretreatment and alcohol‐assisted aqueous processing for rapeseed oil extraction

et al. 2019

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“…Microstructures were visualized by confocal microscopy using a Zeiss LSM 710 microscope (Carl Zeiss Jena, Germany). The roasted sesame seeds and raw seeds were soaked overnight in deionized water, and butter and seeds were fixed into a gel‐like medium following the method described by Li et al and were then placed on a metal tissue disc secured in a chuck and frozen rapidly to about −20 to −30 °C in a CM1900 cryostat (Leica Microsystems, Vienna, Austria). Cryosections (10‐µm‐thick) were collected and air‐dried overnight at room temperature.…”

Section: Methodsmentioning

confidence: 99%

Effect of Roasting and Grinding on the Processing Characteristics and Organoleptic Properties of Sesame Butter

Zhang

Tao

Yang

2019

Euro J Lipid Sci & Tech

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Sesame butter is widely consumed in Asian and Middle Eastern countries and can also be further processed for oil extraction. Roasting and grinding processes affect both the organoleptic properties and the processing characteristics of the butter. The effects of microwave‐heating and roll‐grinding on the sesame‐milling properties and the paste texture of sesame butter are studied. Confocal laser scanning microscopy (CLSM) and particle size analysis (PSA) are combined to analyze the microstructure and particle size distribution of sesame butter. When both oil leakage and the mouthfeel requirement are concerned, the R3 (milling by a roll crusher at 3 circles) sample is found to be the one with the least oil exuded on the surface (33.49%), which has mean particle size of 25.62 µm and particles larger than 50 µm constituted only 36.13% in the butter. Compared with sesame butter from microwave oven heating, oven roasting samples is likely to produce more flavors, and the flavors are marked with a strong nut‐like aroma. Oven‐roasting could effectively increase the quantity and intensity of volatiles of sesame butter. However, the microwave treatment enhances the sesame lignan content. In addition, the study also investigates how color values (L*, a*, and b*) of sesame butter change with the roasting process. Practical Applications: Sesame butter production processes are mainly handled in a traditional method and the technological operations and parameters are carried out by experienced operators. The main quality problem facing the sesame butter industry is the tendency of the oil to release. It leads to negative effects on consumer acceptability and rancidity. Thus, in order to obtain the product with consumer acceptability on the market, it is necessary to analyze the effect of roasting and grinding on processing characteristics and organoleptic properties of sesame butter. The effects of microwave‐heating and roll‐grinding on the sesame‐milling properties and the paste texture of sesame butter are studied. Confocal laser scanning microscopy (CLSM) and the particle size analysis (PSA) are combined to analyze the microstructure and particle size distribution of sesame butter.

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“…oil extraction from oilseed crops, such as soybean, [17] peanut, [18] olive, [15] pumpkin seeds, [19] and mustard. [20] However, low oil yield is an obvious drawback because of the inevitable emulsification formed during this processing.…”

mentioning

confidence: 99%

A Novel Aqueous Extraction for Camellia Oil by Emulsified Oil: A Frozen/Thawed Method

Yang

Wang³

et al. 2019

Euro J Lipid Sci & Tech

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Emulsion is inevitable during the aqueous extraction of oil from oilseeds. In this study, a new aqueous extraction method for camellia oil is investigated. During the extraction, the emulsified oil is collected, frozen, and thawed, and the free oil is obtained (AEEF). The optimal processing conditions are as follows: three times as much water as camellia seed powder (w/w), grinding at 70 °C for 6 min, repeating 2 cycles to collect the emulsified oil; then the emulsified oil is frozen (−20 °C) /thawed (50 °C) for 2 cycles. The yield of camellia oil is 89.37 ± 0.51%, which is significantly higher (p < 0.05) than that of microwave‐assisted aqueous enzymatic extraction (MAAEE, 83.05 ± 1.14%), and is similar to that of cold press extraction (CPE, 90.85 ± 2.05%), as well as solvent extraction (SE) coupled with refining. Additionally, the total oxidation value (TOTOX) of the free oil extracted by using AEEF (AEEF‐Oil, 6.82 ± 0.12%) is significantly lower (p < 0.05) than those of MAAEE, CEP, or SE. In comparison to SE‐Oil and CEP‐Oil, AEEF‐Oil has higher (p < 0.05) contents of α‐tocopherol and squalene, and lower (p < 0.05) benzo(a)pyrene contents, and contains more favorable natural volatile compounds. The results indicate that the novel AEEF may be a promising aqueous extraction method. Practical Application: The novel aqueous extraction method for camellia oil by emulsified oil – frozen/thawed has acceptable oil yields. The obtained camellia oil has high levels of bioactive components, low contents of hazardous substances, and more characteristic volatile flavor compounds. AEEF is an improved aqueous extraction technology for edible oil without refining and using n‐hexane, which could be potentially applied in industrial production of camellia oil due to its safety, nutrition, and environment‐friendly treatments. Aqueous extraction is a promising technique for edible oil extraction from oilseeds. The novel technology of aqueous extraction for camellia oil through emulsified oil – frozen/thawed (AEEF) is investigated. In comparison to solvent extraction, cold press extraction, and microwave‐assisted aqueous enzymatic extraction of camellia oil, the obtained camellia oil by AEEF has an acceptable oil yield, high quality, and nutritional value. AEEF is a safe, simple and environmental‐friendly aqueous extraction technology.

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Effects of roasting temperatures and grinding type on the yields of oil and protein obtained by aqueous extraction processing

Cited by 51 publications

References 38 publications

Combination of thermal pretreatment and alcohol‐assisted aqueous processing for rapeseed oil extraction

Combination of thermal pretreatment and alcohol‐assisted aqueous processing for rapeseed oil extraction

Effect of Roasting and Grinding on the Processing Characteristics and Organoleptic Properties of Sesame Butter

A Novel Aqueous Extraction for Camellia Oil by Emulsified Oil: A Frozen/Thawed Method

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