Here are the Effect of emerging pretreatment methods on extraction and quality of edible oils: A review journals presenting the latest research across various disciplines. From social sciences to technology, each article is expected to provide valuable insights to our readers.
Abstract
Pretreatment of oilseeds is an important unit operation with many benefits, such as increased oil yield and quality. Conventional methods of oil extraction include mechanical pressing and solvent extraction. For better results, novel pretreatment techniques are being employed, such as thermal (Microwave (MW) and Ohmic Heating (OH)) and non-thermal methods (Pulsed Electric Field (PEF), Enzymatic Treatment (ET), Ultrasound (US)). Each treatment has a different effect on the seed, creating a pathway for easier movement of the oil. Bioactive compounds and other components quickly get into the oil phase, thus improving the quality of extracted oil. Enzymatic pretreatment and Aqueous enzyme extraction break down the cell wall by digestion, enriching the oil with bioactive compounds. Ultrasound-assisted extraction (UAE) produces higher oil yield with superior quality in less extraction time. Similarly, Microwave pretreatment increases oil yield with improved flavor (extracted oil has a roasted flavor). Ohmic heating has the advantage of increased oil yield with lesser oil degradation. However, in the case of pretreatment with pulsed electric field, it does not extensively change the structure of the seed, and its efficiency is low compared to other treatments. Combined, the pretreatment methods are highly effective on oil yield and quality compared to individual pretreatment.
journal：Food and Humanity
Authors：J. Midhun; D. Stephi; K. Muthamil Selvi; Y. Kameshwari; S.K. Swatika; C.K. Sunil
Published date：2023-12-
DOI：10.1016/j.foohum.2023.10.018
PDF link：https://www.sciencedirect.com/science/article/pii/S2949824423001702/pdf
Article link：http://dx.doi.org/10.1016/j.foohum.2023.10.018
Article Source：Elsevier BV。
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