EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
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2024
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IF 1.8
Junqing Qian,Qian Li,Luyan Mo,Xiaohua Zhao,Jun Tong,Changyan Zhao,Hui Guo
Rich in unsaturated fatty acids, walnut oil provides a number of physiological benefits, including a reduction in the risk of cardiovascular disease and a delay in the aging process. In this work, walnut oil was prepared using the aqueous enzyme process and cold pressing method, and it was then analyzed using HPLC and FTIR. The characterization results show that the walnut oil extracted by the aqueous enzyme method outperformed the pressing oil in content of LLL by 11.64%, LLLn by 9.16% and OLL by 4.08%. But this oil had significantly less OLnLn (-) than the pressing oil (7.90%). The Morris water maze and shuttle box tests of ICR mice revealed a notable improvement in the memory of the animals administered walnut oil. Among them, mice fed the walnut oil extracted by aqueous enzyme method showed a much shorter escape latency and a significantly higher rate of active avoidance reaction ( p < 0.05, p < 0.01) than mice fed cold pressing method. With the prolongation of time, the mice even performed better than the positive control PIR group in all aspects. In summary, the quality of walnut oil extracted by aqueous enzyme method is better than that by cold pressing method. Practical Applications : Walnut oil prepared by aqueous enzymatic extraction can improve learning ability, is healthy and pollution-free, and can be utilized as a dietary supplement in ordinary life.
研究领域:
营养学
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生物化学
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产品关联
DOI
高影响因子
FOOD SCIENCE AND BIOTECHNOLOGY
·
2023
·
IF 2.9
Jin Chengyu,Wang Lingyun,Liu Xiaoying,Lu Yuanchao,Yu Ningxiang,Nie Xiaohua,Ye Qin,Meng Xianghe
Gardenia jasminoides Ellis, a representative for “homology of medicine and food”, can be used to produce pigment and edible oil. Here, aqueous enzymatic extraction (AEE) combined with puffing pre-treatment was explored to prepare oil from gardenia seeds. Both wet-heating puffing (WP) at 90 °C and dry-heating puffing (DP) at 1.0 MPa facilitated the release of free oil by AEE, resulting in the highest free oil yields (FOY) of 21.8% and 23.2% within 3 h, much higher than that of un-puffed group. Additionally, active crocin and geniposide were also completely released. The FOY obtained was much higher than mechanical pressing method (10.44%), and close to solvent extraction (25.45%). Microstructure analysis indicated that gardenia seeds expanded by dry-heating puffing (1.0 MPa) had a larger, rougher surface and porous structure than other groups. Overall, AEE coupled with puffing pre-treatment developed is an eco-friendly extraction technology with high efficiency that can be employed to oil preparation. Graphical abstract
研究领域:
食品科学
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生物技术
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化学工程
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Yuanchao Lu,Rongrong Hou,Shengxin Shao,Jialing Li,Ningxiang Yu,Xiaohua Nie,Xianghe Meng
Emulsification is the practical limitation of aqueous enzymatic extractions of Camellia oils. This study aimed to investigate the influence and demulsification mechanisms of isopropanol ultrasonic pretreatments and Ca 2+ additions on aqueous enzymatic extractions of Camellia oils. Combining isopropanol ultrasonic pretreatments with Ca 2+ flow additions obtained the highest free oil recovery (78.03 %) and lowest emulsion content (1.5 %). Results indicated that the superior demulsification performance originated from the decrease in emulsion stabilities and formations. First, demulsification pretreatments reduced the oil (14.69 %) and solid (13.21 %) fractions in emulsions to decrease the stability of as-formed emulsions. Meanwhile, isopropanol ultrasonic pretreatments extracted tea saponins (0.38 mg/mL) and polysaccharides (0.23 mg/mL), while Ca 2+ combined with protein isolates (5.82 mg/mL), tea saponins (7.48 mg/mL) and polysaccharides (0.78 mg/mL) to form precipitates and reduce emulsion formation. This work could promote the practical application of aqueous enzymatic extractions of Camellia oils and enlighten the rise of advanced demulsification pretreatments.
研究领域:
食品科学
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化学工程
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生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Journal of Oleo Science
·
2022
·
IF 1.628
Anning Liu,Huijuan Jing,Xiaojing Du,Chaoyang Ma,Hongxin Wang
In this study, the recovery of pecan nut kernel oil (PNKO) obtained by mechanical pressing (MP) was compared with that obtained by ultrasonic-assisted aqueous enzymatic extraction (UAAEE). At the same time, contents of substances with proven bioactivity, fatty acid compositions, physicochemical properties and antioxidant activities of PNKO were also assessed. Obviously, the oil yield obtained by UAAEE (71.32%) was higher than that obtained by MP (56.81%). Therefore, Plackett-Burman design (PBD), as well as Box-Behnken design (BBD), further optimized the UAAEE process, and the highest oil yield of 78.83% was acquired under the following conditions: incubation time of 2 h, the mixed enzyme (cell ulase+hemicellulase+pectinase+neutrase, w/w/w/w=1/1/1/1) concentration of 2.9%, liquid-solid ratio of 4 mL/g, pH of 4, particle size of 300 μm, ultrasonic time of 20 min, ultrasonic power of 432 W and reaction temperature of 53°C. The PNKO obtained by the two methods possessed similar fatty acid composition, but that obtained by UAAEE had comparatively low acid value and peroxide value. Moreover, rich content of total phenolics, squalene and phytosterols, as well as strong scavenging activities against DPPH and ABTS+ free radicals, were also contained in the PNKO obtained by UAAEE. These results demonstrated that UAAEE was an efficient method to acquire pecan nut kernel oil with excellent quality and high recovery.
研究领域:
食品科学
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生物技术
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化学工程
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农业工程
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产品关联
DOI
PubMed
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2018
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IF 3.849
Kexin Hou,Xuebing Yang,Meili Bao,Fengli Chen,Hao Tian,Lei Yang
An efficient approach to isolate fruit oil from Idesia polycarpa using homogenate-circulating ultrasound-assisted aqueous enzymatic extraction (H-CUAEE) was developed. An enzyme cocktail comprising cellulase, hemicellulase, and pectinase proved to be the most effective in extracting oils. Nine potential variables that possibly affected the extraction yields – the liquid-solid ratio, incubation temperature, incubation time, amount of enzyme, homogenate time, ultrasound irradiation power, mark-space ratio of ultrasound irradiation, rate of agitation, and pH – were investigated using a Plackett–Burman design in order to screen out the significant variables. The liquid-solid ratio, incubation temperature, and incubation time were significant on a statistical basis and these three parameters were studied through a Box–Behnken design for the prediction of the best experimental conditions that maximize extraction yield of the fruit oil. A maximum fruit oil recovery of 79.36% with an error of 0.17% was achieved under the optimal extracting conditions: liquid-solid ratio of 7.13, the incubation time of 2.94 h, and the incubation temperature of 48.74 °C. The H-CUAEE process has expansive prospects for the preparation of oils from oil plants.
研究领域:
植物科学
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食品科学
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生物技术
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化学工程
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产品关联
DOI
高影响因子
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2023
·Vol. 249
·期 7
·1875-1885
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IF 3.3
Lu Yuanchao,Hou Rongrong,Li Mengren,Yu Ningxiang,Huan Weiwei,Nie Xiaohua,Meng Xianghe
Camellia oleifera Abel is a traditional and high-quality oil source in China, characterized as polyphenols. This study evaluated how extraction methods impacted the phenolic profiles and antioxidant activities of Camellia oils. The contribution rates of phenolic profiles to antioxidant activities were investigated. HPLC and UPLC-Triple-TOF/MS demonstrated that phenolic content significantly varied with extraction methods while phenolic profiles were not. Herein, 15, 15, 17, 14, and 14 compounds were identified in mechanical pressing (MP), solvent extraction-hexane (SE-H), solvent extraction-ethanol (SE-E), aqueous enzymatic extraction (AEE), aqueous extraction (AE) oils, respectively. Results presented that SE-E oils were rich in phenolic acids (caffeic acid and p-hydroxybenzaldehyde), while AE oils were abundant in flavonoids (rutin and quercetin). Besides, the antioxidant activities of AEE and AE oils were significantly higher than other oils, originating from flavonoids (rutin and quercetin) and non-phenolics (rhododendron acid). Furthermore, Camellia oils from five extraction methods were remarkably classified by principal component analysis based on phenolic categories and antioxidant activities. It was assumed that low-polar and high-polar phenolic profiles were simultaneously transferred into SE-E oils, while only low-polar phenolic profiles (mainly flavonoids) were extracted into AE or AEE oils. The antioxidative origin of Camellia oils was ascribed to rutin, quercetin, and rhododendron acid. Our results provided an in-depth understanding of Camellia oils on phenolic profiles and the relationship between extraction methods and antioxidant activities.
研究领域:
食品科学
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分析化学
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植物化学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）