Aqueous Enzymatic Process Research Articles

Optimization of Aqueous Enzymatic Microwave Assisted Extraction of Macadamia Oil And Evaluation of Its Chemical Composition, Physicochemical Properties, and Antioxidant Activities

AbstractThis study presents the green and effective aqueous enzymatic process assisted microwave extraction (AEME) to preparate macadamia nut oil (MNO). The conditions of the extraction process are optimized (extraction temperature 50 °C, extraction time 64 min, enzyme concentration 1.60% (w/w), and irradiation power 450 W). An oil yield of 58.09 ± 0.63% is achieved under these optimal conditions. The scanning electron micrograph (SEM) analysis of nuts before and after extraction illustrates that AEME promotes the emancipation of oil stored within the organelles. Gas chromatography‐flame ionization detector (GC‐FID) analysis reveals the fatty acid compositions of MNOs obtained by AEME and the Soxhlet extraction (SE) are similar and mainly dominated by monounsaturated fatty acids beneficial to human health which is higher in MNO than in any other known food. Moreover, gas chromatography‐mass spectrometry (GC‐MS) analysis reveals higher amounts of more odoriferous oxygenated terpenes is present in the MNO extracted by AEME in comparison with SE. The physicochemical properties of AEME oil are more excellent than those of SE oil. Moreover, AEME oil exhibits superior antioxidant capacities. In conclusion, green AEME gives relatively satisfactory yield and better retains the fragrance and functionality of MNO.Practical Applications: The present study provides a green extraction method and valuable data for the process design as well as industrial scale‐up applications. In addition, compared to the nonsustainable and environmentally nonfriendly traditional method, AEME preserves the initial composition of the flavor substances and enhances the extraction of healthy beneficial compounds in MNO. Therefore, AEME oil can be used to develop functional edible oils or even in medicinal, cosmetic, and pharmaceutical preparations.

A method for extracting oil from cherry seed by ultrasonic-microwave assisted aqueous enzymatic process and evaluation of its quality

In order to increase the utilization of cherry seeds, ultrasonic-microwave assisted aqueous enzymatic extraction (UMAAEE) was used to extract cherry seed oil. Parameters of UMAAEE were optimized by Plackett-Burman design followed by Box-Behnken design. The oil recovery of 83.85 ± 0.78% was obtained under optimum extraction conditions of a 2.7% concentration of enzyme cocktail comprising cellulase, hemicellulase and pectinase (1/1/1, w/w/w), ultrasonic power of 560 W, microwave power of 323 W, extraction time of 38 min, extraction temperature of 40 °C, enzymolysis temperature of 40 °C, pH of 3.5, liquid to solid ratio of 12 mL/g, enzymolysis time of 240 min and particle size less than 0.425 mm. There were no significant differences in the fatty acid compositions of cheery seed oil by UMAAEE and Soxhlet extraction, and oil by UMAAEE possessed superior physicochemical properties and higher content of bioactive constituents. Scanning electron microscopy illustrated that enzyme hydrolysis and ultrasonic-microwave treatment causing the structural degradation of cherry seed was the main driving force for extraction. In this study, all results suggest that UMAAEE is an effective method to extract cherry seed oil.

Aqueous enzymatic process for cell wall degradation and lipid extraction from Nannochloropsis sp.

An effective cell disruption method, including alkaline pretreatment and subsequent enzymatic treatment, was established to break cell walls and extract lipid from Nannochloropsis sp. A synergistic effect was found between alkaline pretreatment and enzymatic treatment. The combination of commercialize enzymes (cellulase, protease, lysozyme, and pectinase) achieved higher lipid yield compared with a single enzyme application. With the compromise between economic feasibility and lipid yield, the optimum reaction conditions were obtained with alkaline pretreatment at pH 10.5 at 110°C for 4h, and subsequent enzymatic treatment at pH 4 at 50°C for 30min with the dosage of each enzyme at 200IU/g. As high as 90.0% of lipid was extracted under optimal conditions from Nannochloropsis sp.

An approach for extraction of kernel oil from Pinus pumila using homogenate-circulating ultrasound in combination with an aqueous enzymatic process and evaluation of its antioxidant activity

In this study, a novel approach involving homogenate-circulating ultrasound in combination with aqueous enzymatic extraction (H-CUAEE) was developed for extraction of kernel oil from Pinus pumila. Following comparison of enzyme types and concentrations, an enzyme mixture consisting of cellulase, pectinase and hemicellulase (1:1:1, w/w/w) at a concentration of 2.5% was selected and applied for effective oil extraction and release. Several variables potentially influencing extraction yields, namely, homogenization time, incubation temperature, incubation time, mark-space ratio of ultrasound irradiation, ultrasound irradiation power, liquid-solid ratio, pH and stirring rate, were optimized by Plackett-Burman design. Among the eight variables, incubation temperature, incubation time and liquid-solid ratio were statistically significant and were further optimized by Box-Behnken design to predict optimum extraction conditions and ascertain operability ranges for maximum extraction yield. Under optimum operating conditions, extraction yields of P. pumila kernel oil were 31.89±1.12% with a Δ5-unsaturated polymethylene interrupted fatty acid content of 20.07% and an unsaturated fatty acid content of 93.47%. Our study results indicate that the proposed H-CUAEE process has enormous potential for efficient and environmentally friendly extraction of edible oils.

Aqueous enzymatic process assisted by microwave extraction of oil from yellow horn (Xanthoceras sorbifolia Bunge.) seed kernels and its quality evaluation

In this study, aqueous enzymatic process (AEP) assisted by microwave extraction (ME) of oil from yellow horn (Xanthoceras sorbifolia Bunge.) seed kernel was investigated. Central composite design (CCD) and response surface methodology (RSM) were used to optimise an enzyme cocktail (cellulase, hemicellulase, pectinase) for AEP. The main factors of ME were also studied. A maximal oil extraction yield of 55.8% was achieved under optimal conditions. Moreover, scanning electron microscope (SEM) was applied to characterise the extraction process. Analysing chemical composition of the extracted oil by GC–MS showed that the content of unsaturated fatty acids by this emerging method (91.18%) was similar to that by conventional organic solvent extraction (88.76%). In addition, the main physicochemical properties and antioxidant activities of yellow horn oil were measured to evaluate its quality. The present research supported necessary data for the green extraction method of edible oil in food industry.

Simultaneous extraction of oil and antioxidant compounds from oil palm fruit (Elaeis guineensis) by an aqueous enzymatic process

Oil palm (Elaeis guineensis) fruit was treated with enzymes to facilitate simultaneous recovery of oil and bioactive compounds. Tannase from Paecilomyces variotii, cellulase and pectinase were evaluated for their influence on oil recovery and antioxidant capacity (DPPH), oxidative stability (Rancimat), fatty acid profile, total phenols, total carotenoids and tocols of the oil. Maximum oil recovery (90–93% total oil) was obtained with central composite design using 4% of enzyme preparation (w/w) as 80U of tannase, 240U of cellulase and 178U of pectinase, pH 4, ratio of solution to pulp of 2:1 and 30min of incubation at 50°C. Tannase improved the phenolic compounds extraction by 51% and pectinase plus cellulase improved carotene extraction by 153%. Samples treated with tannase showed a 27% and 53% higher antioxidant capacity for the lipophilic and hydrophilic fractions.

Amino acid composition, antinutrients and allergens in the peanut protein fraction obtained by an aqueous enzymatic process

Enzyme-assisted aqueous extraction (EAE) of peanut kernel was used to extract oil and protein. The aqueous fraction (AF) obtained by EAE had a better essential amino acid profile than the residues obtained by solvent extraction (Rs) and cold pressing (Rc). No major difference in the trypsin inhibitor activity among AF, Rs and Rc was observed; however, the trypsin inhibitor activity was drastically reduced in the residue obtained after EAE. AF was subjected to MALDI-TOF/MS, revealing it to be rich in peptides (107) with molecular masses from m/z 700 to 2369Da. AF had an extremely low phytate content and was rich in peptides, which could be used as a food supplement. ESI-MS/MS data were used for the identification of major peanut allergens, viz., Ara h1, h3, h6–8. Their allergenic potential needs to be established.

Aqueous Enzymatic Extraction of Rapeseed Oil and Protein from Dehulled Cold-pressed Double-low Rapeseed Cake

Abstract The oil and protein of dehulled cold-pressed double-low rapeseed cake was extracted by an aqueous enzymatic process. The rapeseed cake was treated by the chosen combined enzymes of Viscozyme L and Alcalase 2.4L (VLA,1:1,w/w). Preliminary experiments and Response Surface Methodology (RSM) were used to study the effects of enzyme concentration, incubation time and water-to-cake ratio on the extraction yield of oil and protein. This is how the desirable conditions were obtained. Transmissive electron microscope photo showed that after cold-pressing the cell structure of rapeseed was partly damaged while dehulling had little effect on the cell structure of rapeseed. In RSM experiments water-to-cake ratio showed significant effects on the extraction of oil and protein (P<0.05),while incubation time only showed significant effects on protein yield (P<0.05).The desirable conditions were as follows: 1.0% concentration (w/w) of VLA; water-to-cake ratio(w/w),6:1; 80 min incubation time. Under this condition, the extraction yield of protein and oil were 82.10% and 71.89%, respectively. Through combining both the cold-press and the aqueous enzymatic processes together, the total oil yield reached 91.6%, which is higher than the normal cold-press process or the aqueous enzymatic extraction process alone.

Ultrasound-assisted extraction of flaxseed oil using immobilized enzymes

An aqueous enzymatic process assisted by ultrasound extraction (AEP-UE) was applied to the extraction of oil from flaxseed (Linum usitatissimum L.). The highest oil recovery of 68.1% was obtained when ground flaxseed was incubated with 130U/g of cellulase, pectinase, and hemicellulase for 12h, at 45°C and pH 5.0. The IC50 values of oil obtained by AEP-UE and organic solvent extraction (OSE), as measured by DPPH scavenging activity essay, were 2.27mg/mL and 3.31mg/mL. The AEP-UE-derived oil had a 1.5% higher content of unsaturated fatty acids than the OSE-derived oil. AEP-UE is therefore a promising environmentally friendly method for large-scale preparation of flaxseed oil.

Aqueous enzymatic process for oil and protein extraction from Moringa oleifera seed

AbstractFive commercial enzyme mixtures were evaluated for simultaneous oil and protein extraction from Moringa seed through enzyme‐assisted aqueous extraction (EAE). Protex 7L was found to be the best enzyme for highest oil (69.4%) extraction and protein (75.4%) recovery in the aqueous phase. The quality parameters of enzyme‐assisted aqueous extracted oil (EAEO), aqueous extracted oil (AEO), and hexane extracted oil (HEO) were compared. Among oils produced by these methods, fatty acids (FAs) profiles, density, refractive index, iodine value, saponification value, and unsaponifiable matter were found to be analogous, whereas significantly (p < 0.05) lower color and free FA contents in the EAEO and AEO than that of HEO were observed. The specific extinctions at 232 and 270 nm, p‐anisidine, and peroxide values of the EAEO and AEO were improved in comparison to HEO. An increase in tocopherol content and antioxidant activity measured by total phenolic content, DPPH radical scavenging capacity, and inhibition of linoleic acid oxidation in the EEO was observed as compared to the AEO and HEO. In general, the quality of the EAEO was improved and a significant amount of protein was simultaneously extracted which can be employed in food/feed applications.

Study on Aqueous Enzymatic Extraction of Red Bean Protein

The aqueous enzymatic process of red bean protein from red beans was introduced in this paper. The optimum parameters are as follows: pH 8.8, enzyme additive amount 3.5%, hydrolysis temperature 56°C, hydrolysis time 3.5h, materials to water rate 1:6.8 and total oil extraction rate 73.34%. Factor contribution rate obtained from the F-test are as follows: x4>x2>x1>x5>x3.

Aqueous enzymatic sesame oil and protein extraction

In the present work we evaluated five enzyme-mixtures (Protex 7L, Alcalase 2.4L, Viscozyme L, Natuzyme, and Kemzyme) for their effectiveness in extracting the oil and protein recovery from sesame seeds during an enzyme-assisted aqueous extraction (EAAE) process. Alcalase 2.4L was found to be the best for attaining a high oil yield (57.4% of the total oil content in the seed), whereas, the maximum amount of protein (87.1% of the total seed protein), was recovered in the aqueous phase with Protex 7L. The quality attributes such as fatty acids profile, density, refractive index, free fatty acid contents, iodine value, colour, saponification number and unsaponifiable matter of the sesame oil, extracted by aqueous enzymatic process, were comparable with that of the control (oil extracted without enzyme treatment) and hexane-extracted oil (HEO), revealing no significant ( p > 0.05) variations among oils, produced by either of the methods. The oxidative stability state of the enzyme-extracted oil (EEO) was noted to be considerably improved relative to the control and HEO. The amount of tocopherols for the oils, produced by the enzyme–adjuvant was found to be higher than the control and HEO. An appreciable increase in the antioxidant activity as assessed by determinations of total phenolic contents, DPPH radical scavenging capacity, and inhibition of linoleic acid oxidation of EEO was also established. Overall, the present results revealed improvement in the quality of the EEO while a major portion of the food grade protein was also extracted in the aqueous phase.

Aqueous enzymatic extraction of peanut oil and protein hydrolysates

The aqueous enzymatic process of simultaneously preparing oil and protein hydrolysates from peanut was investigated. The optimum parameters for hydrolysis using Alcalase 2.4L were established by the single-factor and orthogonal test. The optimal processing conditions were as follows: hydrolysis temperature 60 °C, pH 9.5, ratio of material to water 1:5 (w/w), alkaline extraction time 90 min, enzyme amount 1.5% (w/w) and hydrolysis time 5 h. Under these conditions, the free oil and protein hydrolysates yields were 79.32% and 71.38% respectively. In order to improve these yields, As1398 was chosen to hydrolyze the residue and emulsion. The total free oil and protein hydrolysates yields were increased to 91.98% and 88.21% respectively.

Modern processing of rapeseed

The various processing steps for rapeseed into finished oil and meal products have been reviewed. Particular attention has been given to recent developments, such as the inclusion of an extruder step in oil extraction, an aqueous enzymatic process to separate flakes into oil, flour and molasses, the TOP total degumming process, and the new Centri‐Ad process to eliminate small quantities of impurities (dissolved or emulsified) from large volumes of liquid by a continuous adsorption‐centrifugation technique.