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Epimedium is used in traditional Chinese medicine. Epimedium polysaccharides have a variety of physiological properties. This study compared three different processes for the extraction of polysaccharides from Epimedium spp., including ultrasonic, aqueous enzymatic, and microwave extraction, to optimize the extraction conditions and determine the optimal extraction method. The optimal parameters for each method were analyzed. The results showed that the optimal process for ultrasonic extraction was an ultrasonic power of 250 W, an extraction time of 60 min, a temperature of 50 °C, and a solid–liquid ratio of 1:35. The optimal conditions for the aqueous enzymatic method were a papain concentration of 70 U/mL, extraction time of 70 min, a temperature of 50 °C, and a material-to-liquid ratio of 1:30, while those for microwave extraction were a microwave power of 650 W, an extraction time of 50 min, a temperature of 40 °C, and a material-to-liquid ratio of 1:25. The polysaccharide yields were 4.85%, 4.72%, and 3.98% for the three methods, respectively, indicating that ultrasonic extraction resulted in the highest yield of polysaccharides from Epimedium brevicornum. After purification with DEAE-cellulose, the polysaccharide yields were 4.13%, 3.67%, and 3.12%, respectively. A comprehensive comparison demonstrated the superiority of the ultrasonic extraction method in terms of both extraction yield and purification efficiency. Characterization of the extracted Epimedium polysaccharides showed the presence of five monosaccharides, i.e., glucose, galactose, mannose, galacturonic acid, and rhamnose, and a number average molecular weight Mn of 1.65 × 105 Da and weight average molecular weight Mw of 6.61 × 105 Da. These results provide a scientific basis for the in-depth study and application of Epimedium polysaccharides. [ABSTRACT FROM AUTHOR]

The objective of this research was to evaluate the efficiency of aqueous enzymatic extraction (AEE) to obtain oil from hemp seeds (Cannabis sativa L.) grown in northern Morocco. Optimisation of AEE extraction parameters, including pH, enzyme concentration (hemicellulase, protease and pectinase), temperature and incubation time, to maximize oil yield was achieved using response surface methodology with a central composite design. For comparison, the solvent extraction (Soxhlet) (SE) method was also used. Optimized hydrolysis conditions involved incubation for 4 hours at 60°C with a pH of 6.5, using a multi-enzyme preparation comprising protease, hemicellulase and pectinase at concentrations of 55, 202.5 and 234 U/mg, respectively. Referring to the conventional Soxhlet extraction (SE), Aqueous Enzymatic Extraction (AEE) achieved a 30.65% oil recovery rate under the optimized parameters mentioned above. The use of enzymes produced an oil that was more stable against oxidation than the solvent-extracted oil, with a peroxide value (PV) of 19.54 and 47.87 meq O2/kg, respectively. Furthermore, HPLC-DAD analysis of tocopherol content indicated a higher total tocopherol content (547.2 mg/kg) in Aqueous Enzymatic Extraction (AEE) compared to Soxhlet Extraction (SE) (513.51 mg/kg), with γ-tocopherol being the predominant form. No significant differences in fatty acid composition were observed between the two extraction methods with linoleic acid and alpha-linolenic acid being the predominant constituents. [ABSTRACT FROM AUTHOR]

Extraction of coconut paring oil (CPO) from processing by-products adds value to the product and reduces resource wastage. This study aims to assess the impact of 20 kHz, 20/80 kHz and 20/40/80 kHz of multi-frequency ultrasonic-assisted enzymatic extraction (MFUAEE) on the yield, physicochemical properties, fatty acid composition, total phenolic content, antioxidant activity, and emulsion stability of CPO derived from wet coconut parings (WCP). Results revealed that the CPO extraction yield with MFUAEE was 32.58 % − 43.31 % higher compared to AEE. The tri-frequency 20/40/80 kHz mode of multi-frequency ultrasound pretreatment exhibited the highest CPO extraction yield (70.08 %). The oil extracted through MFUAEE displayed similar fatty acid profiles to AEE, but had lower peroxide value, K232 and K270 values. Particularly, MFUAEE oil contained higher total phenolic content and exhibited potent DPPH free radical scavenging capacity. Results observed by SEM indicated that the pretreatment with multi-frequency ultrasound more efficiently disrupts the cellular structure of the WCP. Additionally, MFUAEE enhanced emulsion stability through the cavitation effect of ultrasound. These findings suggest that MFUAEE is a valuable approach for method for obtaining CPO with elevated extraction yield and superior quality, thereby enhancing the utilization of coconut by-products.

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. [ABSTRACT FROM AUTHOR]

Epimedium is used in traditional Chinese medicine. Epimedium polysaccharides have a variety of physiological properties. This study compared three different processes for the extraction of polysaccharides from Epimedium spp., including ultrasonic, aqueous enzymatic, and microwave extraction, to optimize the extraction conditions and determine the optimal extraction method. The optimal parameters for each method were analyzed. The results showed that the optimal process for ultrasonic extraction was an ultrasonic power of 250 W, an extraction time of 60 min, a temperature of 50 °C, and a solid–liquid ratio of 1:35. The optimal conditions for the aqueous enzymatic method were a papain concentration of 70 U/mL, extraction time of 70 min, a temperature of 50 °C, and a material-to-liquid ratio of 1:30, while those for microwave extraction were a microwave power of 650 W, an extraction time of 50 min, a temperature of 40 °C, and a material-to-liquid ratio of 1:25. The polysaccharide yields were 4.85%, 4.72%, and 3.98% for the three methods, respectively, indicating that ultrasonic extraction resulted in the highest yield of polysaccharides from Epimedium brevicornum. After purification with DEAE-cellulose, the polysaccharide yields were 4.13%, 3.67%, and 3.12%, respectively. A comprehensive comparison demonstrated the superiority of the ultrasonic extraction method in terms of both extraction yield and purification efficiency. Characterization of the extracted Epimedium polysaccharides showed the presence of five monosaccharides, i.e., glucose, galactose, mannose, galacturonic acid, and rhamnose, and a number average molecular weight Mn of 1.65 × 105 Da and weight average molecular weight Mw of 6.61 × 105 Da. These results provide a scientific basis for the in-depth study and application of Epimedium polysaccharides.

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During the aqueous enzymatic extraction of vegetable oils, a stable emulsion is often formed, which greatly limits the extraction of oil. The structure and properties of the interfacial membrane formed by interfacial proteins, phospholipids and carbohydrates affect the stability of the emulsion. Interfacial proteins are one of the most important components of the interfacial membrane, and their quantity, structure and properties have a significant impact on the properties and stability of the emulsion, and demulsification of the emulsion is the key to increasing the oil content. This article briefly introduces the major components, properties and influential factors of the emulsion, reviews the effects of interfacial protein concentration, structure and properties on the stability of the emulsion, and summarizes the demulsification mechanism of the emulsion from the perspective of changes in interfacial proteins, in order to provide a theoretical reference for future research on the demulsification of the emulsion during the aqueous enzymatic extraction of plant oils.

In this study, ultrasonic-ethanol pretreatment combined with AEE was developed for oil extraction from hemp seeds. The oil yield reached a maximum of 23.32 % at 200 W ultrasonic power and 30 min ultrasonic time, at this point, the degradation rate of Δ9-THC was 83.11 %. By determining the composition of hemp seed before and after pretreatment, it was shown that ultrasonic-ethanol pretreatment reduced the protein content of the raw material. An enzyme mixture consisting of pectinase and hemicellulase (1/1/1, w/w/w) was experimentally determined to be used, and the AEE extraction conditions were optimized using the Plackett-Burman design and the Box-Behnken. The optimal conditions were determined to be pH 5, total enzyme activity of 37,800 U/g, liquid–solid ratio of 10.4 mL/g, enzyme digestion temperature of 32 °C, enzymatic time of 189 min, and oil recovery of 88.38 %. The results of confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) showed that the emulsion formed during ultrasonic ethanol pretreatment was not uniformly distributed, and the droplets appeared to be aggregated; and the irregular pores of hemp seed increased after pretreatment. The contents of Δ9-THC and CBN in the extracted oil samples were 9.58 mg/kg and 52.45 mg/kg, respectively. Compared with the oil extracted by Soxhlet extraction (SE), the oil extracted by this experimental method was of better quality and similar in fatty acid composition.

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. [ABSTRACT FROM AUTHOR]

Oil body emulsions (OBEs) affect the final oil yield as an intermediate in the concurrent peanut oil and protein extraction process using an aqueous enzyme extraction (AEE) method. Roasting temperature promotes peanut cell structure breakdown, affecting OBE composition and stability and improving peanut oil and protein extraction rates. Therefore, this study aimed to investigate the effects of pretreatment at different roasting temperatures on peanut oil and protein yield extracted through AEE. The results showed that peanut oil and protein extraction rates peaked at 90 °C, 92.21%, and 77.02%, respectively. The roasting temperature did not change OBE composition but affected its stability. The OBE average particle size increased significantly with increasing temperature, while at 90 °C, the zeta potential peaked, and the interfacial protein concentration hit its lowest, indicating OBE stability was the lowest. Optical microscopy and confocal laser scanning microscopy confirmed the average particle size findings. The oil quality obtained after roasting treatment at 90 °C did not differ significantly from that at 50 °C. The protein composition remained unaffected by the roasting temperature. Conclusively, the 90 °C roasting treatment effectively improved the yield of peanut oil extracted using AEE, providing a theoretical basis for choosing a suitable pretreatment roasting temperature. [ABSTRACT FROM AUTHOR]

This study aimed to assess the nutritional properties of dietary lipids obtained through the modification of aqueous enzymatically extracted pumpkin seed (Cucurbita pepo. L) oil. The optimal growth conditions for producing pectinase using strain Aspergillus sp. 391 were determined, and partial characterization of pectinase and commercial cellulase was conducted. The enzymatic extraction was performed at pH 4.0, 50 °C, for 24 h, using a combination of pectinase and cellulase for optimum effectiveness. The crude oil obtained was analyzed for acid, peroxide, and fatty acid composition. The study found a high amount of unsaturated fatty acids, mainly linoleic acid (C18:2), and a 59% oil recovery rate. Subsequently, this oil was subjected to enzymatic acidolysis with capric acid in solvent-free media, catalyzed by lipase Lipozyme RM IM®, resulting in a product with a higher incorporation degree (48.39 ± 0.5 mol%), observed after 24 h at 60 °C using molar ratio oil:acid capric of 1:9 (run 4). The nutritional properties of this oil were improved. [ABSTRACT FROM AUTHOR]

Peanut oil body emulsion occurs during the process of aqueous enzymatic extraction (AEE). The free oil is difficult to release and extract because its structure is stable and not easily destroyed. Demulsification can release free oil in an oil body emulsion, so various fatty acids were selected for the demulsification. Changes in the amount of heptanoic acid added, solid–liquid ratio, reaction temperature, and reaction time were adopted to investigate demulsification, and the technological conditions of demulsification were optimized. While the optimal conditions were the addition of 1.26% of heptanoic acid, solid–liquid ratio of 1:3.25, reaction temperature of 72.7 °C, and reaction time of 55 min, the maximum free oil yield was (95.84 ± 0.19)%. The analysis of the fatty acid composition and physicochemical characterization of peanut oils extracted using four methods were studied during the AEE process. Compared with the amount of oil extracted via other methods, the unsaturated fatty acids of oils extracted from demulsification with heptanoic acid contained 78.81%, which was significantly higher than the other three methods. The results of physicochemical characterization indicated that the oil obtained by demulsification with heptanoic acid had a higher quality. According to the analysis of the amino acid composition, the protein obtained using AEE was similar to that of commercial peanut protein powder (CPPP). However, the essential amino acid content of proteins extracted via AEE was significantly higher than that of CPPP. The capacity of water (oil) holding, emulsifying activity, and foaming properties of protein obtained via AEE were better than those for CPPP. Overall, heptanoic acid demulsification is a potential demulsification method, thus, this work provides a new idea for the industrial application of simultaneous separation of oil and proteins via AEE. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Aqueous enzymatic extraction (AEE) of oil from Acer truncatum Bunge seed kernel was investigated. The effects of enzyme type on the extraction yield of oil were studied, and the results showed that the oil yield obtained with pentosanase was higher than that obtained with the other enzymes. The combination of pentosanase and cellulase showed better extraction performance than a single enzyme, and the operation parameters of the AEE method were optimized. A maximum oil yield of 37.94% was obtained. The analysis results of chemical compositions of the extracted oils showed that the content of unsaturated fatty acids in the oil extracted by the AEE method was 90.28%, and the content of nervonic acid was about 5.59%. In addition, the main physical and chemical properties of A. truncatum Bunge seed oil were measured. The oil obtained by the AEE method met the China National Standard of A. truncatum Bunge oil. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this paper, the changes in oil body emulsion (OBE) during heptanoic acid demulsification (HD) were investigated from the macro and microscopic points of view. Specifically, the OBE particle size increased from 3.04 to 8.41 µm, while the zeta potential absolute decreased to 2.89 mV. The interfacial tension and apparent viscosity of OBE were reduced significantly. Heptanoic acid could contribute to oil droplets aggregation. The findings indicated that high-molecular proteins, including lipoxygenase (97.58 kDa) and arachin (70.28 kDa), detached from the OBs' interface. HD caused alterations in the secondary structure of protein and the environment around proteins changed. The HD mechanism was speculated that the addition of heptanoic acid resulted in the reduction in pH and changes of environment surrounding OBE, which triggered polymerization and the phase transformation of the oil droplets. Overall, this study is vital for solving the problem of demulsification during aqueous enzymatic extraction (AEE). [Display omitted] • During HD, the particle size of OBE increased and the zeta potential decreased. • The exogenous protein detached and internal protein adsorbed on the interface. • The interfacial tension of OBE enhanced and the system shifted to viscosity. • The microstructure results showed some water-in-oil emulsion appeared after HD. • The mechanism of HD was presumed according to the characteric changes of OBE. [ABSTRACT FROM AUTHOR]

[Display omitted] • MFUAEE improved coconut paring oil (CPO) extraction yield by 32.58%-43.31% compared to AEE. • CPO extracted by MFUAEE showed higher level of total phenolic content and antioxidant activity. • MFUAEE is shown to be a more efficient method for disrupting the cellular structure of WCP. • Emulsion stability was enhanced by multi-frequency ultrasound pretreatment. Extraction of coconut paring oil (CPO) from processing by-products adds value to the product and reduces resource wastage. This study aims to assess the impact of 20 kHz, 20/80 kHz and 20/40/80 kHz of multi-frequency ultrasonic-assisted enzymatic extraction (MFUAEE) on the yield, physicochemical properties, fatty acid composition, total phenolic content, antioxidant activity, and emulsion stability of CPO derived from wet coconut parings (WCP). Results revealed that the CPO extraction yield with MFUAEE was 32.58 % − 43.31 % higher compared to AEE. The tri-frequency 20/40/80 kHz mode of multi-frequency ultrasound pretreatment exhibited the highest CPO extraction yield (70.08 %). The oil extracted through MFUAEE displayed similar fatty acid profiles to AEE, but had lower peroxide value, K 232 and K 270 values. Particularly, MFUAEE oil contained higher total phenolic content and exhibited potent DPPH free radical scavenging capacity. Results observed by SEM indicated that the pretreatment with multi-frequency ultrasound more efficiently disrupts the cellular structure of the WCP. Additionally, MFUAEE enhanced emulsion stability through the cavitation effect of ultrasound. These findings suggest that MFUAEE is a valuable approach for method for obtaining CPO with elevated extraction yield and superior quality, thereby enhancing the utilization of coconut by-products. [ABSTRACT FROM AUTHOR]

Safflower seed oil was extracted by aqueous enzymatic extraction (AEE) with a combination of three enzymes: hemicellulase, pectinase, and protease. A Response Surface Methodology (RSM) was performed to optimize the operating conditions: Temperature, pH, and incubation time. Analysis of variance allowed studying the variables' linear, quadratic, and interaction effects. The optimized extraction conditions resulted in 85% oil recovery referring to the conventional Soxhlet extraction (SE). Subsequently, a comparative analysis was conducted to evaluate the quality and composition of oils obtained by SE and AEE. The results revealed that the two oils had similar values of peroxide index, conjugated dienes and trienes, and fatty acid composition. AEE-oil had a lighter yellow color (L* = 31.8 Vs. 24.7) and was richer in polyphenols (147 Vs. 101 mg GAE/Kg of oil), but it was more acidic (2.75% Vs. 1.56% linoleic acid) and less stable (2.86h Vs. 5.66h induction time) with less tocopherol (302 Vs. 409 mg/kg oil) and carotenoid content (0.42 Vs. 0.57 mg/kg oil) than SE-oil. Our findings demonstrated that RSM-based optimization is an efficient and time-saving approach, which significantly improved oil extraction. Finally, we suggested several solutions to further improve the quality and quantity of the obtained AEE-safflower seed oil, paving the path for other future research possibilities. [Display omitted] • Safflower seed oil was extracted by AEE using hemicellulase, pectinase, and protease. • Optimizing the operating conditions by RSM achieved 85% oil recovery. • AEE and SE-oil had relatively the same fatty acid composition, and peroxide value. • AEE-oil has a lighter color with high content of polyphenols. • AEE-oil was more acidic and less rich in α-tocopherol and carotenoids. [ABSTRACT FROM AUTHOR]

Oil body emulsions (OBEs) affect the final oil yield as an intermediate in the concurrent peanut oil and protein extraction process using an aqueous enzyme extraction (AEE) method. Roasting temperature promotes peanut cell structure breakdown, affecting OBE composition and stability and improving peanut oil and protein extraction rates. Therefore, this study aimed to investigate the effects of pretreatment at different roasting temperatures on peanut oil and protein yield extracted through AEE. The results showed that peanut oil and protein extraction rates peaked at 90 °C, 92.21%, and 77.02%, respectively. The roasting temperature did not change OBE composition but affected its stability. The OBE average particle size increased significantly with increasing temperature, while at 90 °C, the zeta potential peaked, and the interfacial protein concentration hit its lowest, indicating OBE stability was the lowest. Optical microscopy and confocal laser scanning microscopy confirmed the average particle size findings. The oil quality obtained after roasting treatment at 90 °C did not differ significantly from that at 50 °C. The protein composition remained unaffected by the roasting temperature. Conclusively, the 90 °C roasting treatment effectively improved the yield of peanut oil extracted using AEE, providing a theoretical basis for choosing a suitable pretreatment roasting temperature.

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• Aqueous enzymatic extraction (AEE) is performed for oil extraction from Schizochytrium sp. • AEE process is optimized by response surface methodology. • Microalgal oil extracted by AEE has high contents of PUFA, tocopherols and phenolics. • AEEO exhibits considerable antioxidant activity as compared with SEO. Schizochytrium sp., a marine microalga, is a potential source of edible oil due to its short growth cycle and rapid lipid accumulation, especially of docosahexaenoic acid. An approach to isolate edible microalgal oil from Schizochytrium sp. using aqueous enzymatic extraction (AEE) was developed. Parameters were optimized by single-factor experiments followed by Box-Behnken design. Proteases were effective in extracting oil. The maximum free oil recovery (49.7%±0.58%) and total oil recovery (68.1%±0.94%) were obtained under optimum conditions of liquid-to-solid ratio of 4.8:1, a 2.5% enzyme concentration of papain and an extraction time of 2.2 h. There was a significant difference (P

Peanut oil body emulsion occurs during the process of aqueous enzymatic extraction (AEE). The free oil is difficult to release and extract because its structure is stable and not easily destroyed. Demulsification can release free oil in an oil body emulsion, so various fatty acids were selected for the demulsification. Changes in the amount of heptanoic acid added, solid–liquid ratio, reaction temperature, and reaction time were adopted to investigate demulsification, and the technological conditions of demulsification were optimized. While the optimal conditions were the addition of 1.26% of heptanoic acid, solid–liquid ratio of 1:3.25, reaction temperature of 72.7 °C, and reaction time of 55 min, the maximum free oil yield was (95.84 ± 0.19)%. The analysis of the fatty acid composition and physicochemical characterization of peanut oils extracted using four methods were studied during the AEE process. Compared with the amount of oil extracted via other methods, the unsaturated fatty acids of oils extracted from demulsification with heptanoic acid contained 78.81%, which was significantly higher than the other three methods. The results of physicochemical characterization indicated that the oil obtained by demulsification with heptanoic acid had a higher quality. According to the analysis of the amino acid composition, the protein obtained using AEE was similar to that of commercial peanut protein powder (CPPP). However, the essential amino acid content of proteins extracted via AEE was significantly higher than that of CPPP. The capacity of water (oil) holding, emulsifying activity, and foaming properties of protein obtained via AEE were better than those for CPPP. Overall, heptanoic acid demulsification is a potential demulsification method, thus, this work provides a new idea for the industrial application of simultaneous separation of oil and proteins via AEE.

In this research, we aimed to compare the biological activities related to cosmeceutical applications of glutinous rice husk extracted by aqueous enzymatic extraction (AEE) and conventional solvent extraction. Cellulase enzymes were used to assist the extraction process. The vanillic and ferulic acid contents of each extract were investigated by high-performance liquid chromatography, and their antioxidant and anti-aging activities were investigated by spectrophotometric methods. The irritation effects of each extract were investigated by the hen's egg test on chorioallantoic membrane. The rice husk extract from AEE using 0.5% w/w of cellulase (CE0.5) contained the significantly highest content of vanillic and ferulic acid (p < 0.05), which were responsible for its biological activities. CE0.5 was the most potent antioxidant via radical scavenging activities, and possessed the most potent anti-skin wrinkle effect via collagenase inhibition. Aside from the superior biological activities, the rice husk extracts from AEE were safer than those from solvent extraction, even when 95% v/v ethanol was used. Therefore, AEE is suggested as a green extraction method that can be used instead of the traditional solvent extraction technique given its higher yield and high quality of bioactive compounds. Additionally, CE0.5 is proposed as a potential source of natural antioxidants and anti-aging properties for further development of anti-wrinkle products. [ABSTRACT FROM AUTHOR]

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In this study, deer suet fat was used as a raw material to study the effects of aqueous enzymatic extraction of deer oil on its components, followed by studies into the potential protective activity, and related molecular mechanisms of deer oil on ethanol-induced acute gastric mucosal injury in rats. The results show that aqueous enzymatic extraction of deer oil not only has a high extraction yield and has a small effect on the content of active ingredients. Deer oil can reduce total stomach injury. Without affecting the blood lipid level, it can reduce the oxidative stress, which is manifested by reducing the content of myeloperoxidase (MPO) and enhancing the activity level of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px). It also enhances the expression of defense factors prostaglandin (E2), epidermal growth factor (EGF), and somatostatin (SS), it inhibits apoptosis evidenced by the enhanced of Bcl-2 and decreased expression of cleavage of caspase-3 and Bax. At the same time, it reduces inflammation, which is manifested by reducing the expression of IL-1β, interleukin 6 (IL-6), and tumor necrosis factor alpha (TNF-α) gastric tissue pro-inflammatory cytokines, and enhancing the expression of anti-inflammatory factors IL-4 and IL-10, and inhibiting the mitogen-activated protein kinase/nuclear factor kappa B (MAPK/NF-κB) signaling pathway in gastric tissue.

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Backgrounds and objectives: Emulsion is formed during the aqueous enzymatic extraction (AEE) of peanut oil and protein. Protein and phospholipid, the main emulsifiers, play an important role in the stability of this emulsion. In this study, phospholipase A1, phospholipase A2, phospholipase D, papain, or Alcalase 2.4 L was used as demulsification agents. The phospholipid composition, interfacial protein concentration and composition, viscosity, particle diameter distribution, and microstructure of the emulsion during demulsification were evaluated. Findings: Nuclear magnetic resonance analysis showed that the content of phosphatidylcholine decreased by 12.3% after treatment with the three phospholipases, whereas the content of phosphatidic acid increased 9 times. Treatment with protease caused the molecular weight of interfacial proteins and the viscosity of the emulsion significantly decreased, and the average particle diameter increased 8 times. Conclusions: The free oil yields obtained using PLA1, PLA1/PLA2, PLD, Alcalase 2.4 L, and papain were 45.6%, 85.3%, 30.7%, 84.3%, and 93.8%, respectively. Papain destroyed the interfacial membrane of the emulsion and had the best demulsification effect. Significance and novelty: The findings solve the problem of difficult demulsification during the extraction of peanut oil by AEE and provide a theoretical basis for the large‐scale industrial application of the demonstrated demulsification method. [ABSTRACT FROM AUTHOR]

In this research, we aimed to compare the biological activities related to cosmeceutical applications of glutinous rice husk extracted by aqueous enzymatic extraction (AEE) and conventional solvent extraction. Cellulase enzymes were used to assist the extraction process. The vanillic and ferulic acid contents of each extract were investigated by high-performance liquid chromatography, and their antioxidant and anti-aging activities were investigated by spectrophotometric methods. The irritation effects of each extract were investigated by the hen’s egg test on chorioallantoic membrane. The rice husk extract from AEE using 0.5% w/w of cellulase (CE0.5) contained the significantly highest content of vanillic and ferulic acid (p < 0.05), which were responsible for its biological activities. CE0.5 was the most potent antioxidant via radical scavenging activities, and possessed the most potent anti-skin wrinkle effect via collagenase inhibition. Aside from the superior biological activities, the rice husk extracts from AEE were safer than those from solvent extraction, even when 95% v/v ethanol was used. Therefore, AEE is suggested as a green extraction method that can be used instead of the traditional solvent extraction technique given its higher yield and high quality of bioactive compounds. Additionally, CE0.5 is proposed as a potential source of natural antioxidants and anti-aging properties for further development of anti-wrinkle products.

The development of a sustainable product using natural resources will gain much attention nowadays. This work aimed to study the effect of aqueous enzymatic extraction (AEE) using a different ratio of enzyme cocktails HEL1 and X7 towards the production of Momordica charantia L. (M. charantia) seed oil and to identify the composition of the seeds' lignocellulosic biomass (extracted-free materials, EFM). The M. charantia seed oil contained omega-3 fatty acids, such as stearidonic acid, that possess hypotriglyceridemic properties. The oil obtained was derivatized to fatty acid methyl esters (FAMEs) before biochemical quantification using gas chromatography (GC). The EFM was subjected to Soxhlet extraction and further analyzed to identify lignin, acid-soluble sugars, and hemicellulose composition. The results showed that the highest seed oil percentage, (6.26±0.53 %) was extracted from M2 sample using a combination of 5 % HEL1 to 1.25 % X7 enzyme cocktails, as compared to the extraction without enzyme (3.32±0.38 %). The percentage of stearidonic acid in the seed oil increased from 13.55 % (without enzyme) to 19.43 % (M2), proving that there were some change in terms of fatty acid composition in the seed oil. [ABSTRACT FROM AUTHOR]

In this study, the relationship between protein hydrolysis and oil release was studied by fluorescence microscopy and Fourier Transform Infrared (FTIR) spectroscopy, respectively. Five commercial proteases (Flavourzyme 1000L, Neutrase 1.5MG, Protamex, Alcalase 2.4L, and Thermolysin) were evaluated for oil extraction from rapeseed, and Alcalase 2.4L was found to be the best enzyme for highest free oil yield (81.81%). When use this enzyme, the results showed that parts of proteins restricted the release of oil, and the oil released almost completely was achieved after hydrolysis for 3.0 h. To further reveal the relationship between oil release and protein hydrolysis, the effects of hydrolysis time on the degree of hydrolysis of protein, and free oil yield were studied. The results showed that the release of oil was only related to the hydrolysis of parts of proteins, and when the degree of hydrolysis of protein was more than 17.05%, the effect of protein hydrolysis on oil release was greatly reduced. The intrinsic relationship between the structural changes of proteins and the release of oil in the hydrolysis process was analyzed by comparing protein secondary structure of different hydrolysis time, and the results showed that the transition of protein structure from order to disorder was an important factor for oil release.

Effects of comminution on peanut particle size and yield of peanut oil and protein were analyzed. Additionally, the emulsion properties (surface protein concentration, particle size, and ξ-potential) were compared. Moreover, different demulsification methods were used to investigate the emulsion stability. Results showed that the yield of peanut oil and protein was highest (87.23% and 82.05%, respectively) after dry comminution for 72 s. Upon wet comminution for 120 s, the yields of peanut oil and protein were 89.91% and 84.70%, respectively, which were both significantly higher than that obtained after dry comminution (p < 0.05). The surface protein concentration and ξ-potential of emulsion made by dry comminution (DCE) were 7.02 mg/m² and 12.08 mV, respectively, and those of emulsion made by wet comminution (WCE) were 10.71 mg/m² and 15.25 mV, respectively, which were significantly higher than that of DCE (p < 0.05). The volume average particle size of DCE was 3.41 μm, which was significantly higher than that of WCE (3.18 μm, p < 0.05). Collectively, these results indicated that WCE was more stable than DCE. Further, the demulsification rate of DCE was significantly higher than that of WCE when treated by freeze-thawing, pH, papain, and phospholipase A2 (p < 0.05). Demulsification effect of Alcalase 2.4L was the best among these five demulsification methods treated, and the demulsification rate of DCE reached 92.77%, which was slightly higher than that of WCE (92.67%), further illustrating the higher stability of WCE. [ABSTRACT FROM AUTHOR]

Degradation of the peanut cell wall is a critical step in the aqueous enzymatic extraction process to extract proteins and oil bodies. Viscozyme® L, a compound cell wall degrading enzyme, has been applied as an alternative to protease in the process of aqueous enzymatic extraction, but the mechanism of cell wall enzymolysis remains unclear. The present study aims to investigate the changes in cellulose, hemicellulose, and pectin content of the peanut cell wall hydrolyzed by Viscozyme® L. The degree to which the main components of the peanut cell wall, such as trans-1, 2-cyclohexanediamine-N,N,N',N'-acetic acid-soluble pectin (CDTA-soluble pectin), Na2CO3-soluble pectin, cellulose, and hemicellulose, are degraded is closely related to the extraction of oil bodies and peanut protein at different solid-liquid ratio of powered peanut seed in distilled water, enzyme concentration, enzyme hydrolysis temperature, and enzyme hydrolysis time. The key sites of Viscozyme® L activity on cell wall polysaccharides were explored by comparing the changes in chemical bonds under different extraction conditions using Fourier-transform infrared spectroscopy (FTIR) absorption bands and principal component analysis (PCA). Viscozyme® L acted on the C-O stretching, C-C stretching, and CH2 symmetrical bending of cellulose, the C-O stretching and O-C-O asymmetrical bending of hemicellulose, and the C-O stretching and C-C stretching of pectin. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Aqueous enzymatic extraction (AEE) is a green and sustainable extraction method. However, the intact cell wall hinders the accessibility of enzymes, severely limiting the efficiency and application of the AEE method. In this study, microwave-assisted aqueous enzymatic extraction (MAAEE) was used to degrade the peanut cell wall and improve the yield of oil and protein. Transmission electron microscopy, scanning electron microscopy, BET-specific surface area, Fourier transform infrared spectroscopy, X-ray diffraction, and chemical composition analysis were used to characterize the structure and chemical changes of the peanut cell wall. The results showed that microwave treatment could break the structure of the peanut cell wall, increase the porosity of raw materials, accelerate the efficiency of enzymatic hydrolysis, and promote the extraction of oil and protein. Compared with raw peanut powder (MC-0), microwaved peanut powder (MC-4) had a higher oil body yield (>44%) and protein release rate (>76%). At the microscopic level, cell wall rupture, oil accumulation, and cell contents scattered outside the cell were observed. The mean pore size, pore volume, and specific surface area increased by 54.1%, 149.4%, and 63.5%, respectively, while the crystallinity decreased by 4.4%. The content of hemicellulose and CDTA-soluble pectin (CSP) decreased by 18.6% and 32.9%, respectively. The degradation rates of cellulase and pectinase on cell wall components were significantly increased by 8.5%–43.2% (p < 0.05). In summary, microwave-induced porous cell walls could significantly improve enzyme accessibility, accelerate enzymatic hydrolysis efficiency, and promote oil and protein extraction. [Display omitted] • Microwave-induced porous cell walls improved enzyme accessibility. • The pore size, pore volume, and specific surface area all increased by over 50%. • Enzymatic degradation rates of cell wall components increased by 8.5%–43.2%. • The yields of peanut oil bodies and protein increased by over 5%. [ABSTRACT FROM AUTHOR]

The adverse environmental impacts of conventional oil processing technologies have forced the development of new green technologies. The aqueous enzymatic extraction (AEE) destroys the oilseed through enzymatic hydrolysis and separates the oil and hydrophilic components with water, to achieve simultaneous separation of oil and protein etc. With no solvent residue, environmental pollution and safety issues, and mild processing conditions, AEE is recognized as an ideal green technology for oil extraction. This review discusses the entire process and research progress of AEE in oil extraction, from the oilseed pretreatment to the final crude oil. The two barriers to oil release (cell wall, oil body), the selection basis of enzyme, the influencing factors of AEE, and the combination of demulsification technologies to achieve efficient oil extraction were analyzed. The selection of enzymes depends on the cell wall, oil body composition and structure of the oilseed, and extraction of oil can be achieved through the use of single or mixed enzymes. In combination with ultrasound, microwave and pulsed electric field assisted techniques, the extraction efficiency can be improved. To the emulsion formed by the extraction, high oil yield was achieved by analyzing the emulsification composition and corresponding demulsification treatments. Moreover, the quality, micronutrients and oxidative stability of oil extracted by AEE are effectively improved compared with traditional technologies. The immobilization of enzymes increases the possibility of industrialization of AEE. [Display omitted] • Aqueous enzymatic extraction (AEE) of oil was reviewed and discussed. • Two barriers (oilseed cell wall and oil body interfacial membrane) need to be overcome to extract oil by AEE. • The selection, application, and influencing factors of enzymes in AEE were discussed. • UAEE, MAEE, UMAEE, and PAEE can increase the oil yield and shorten the extraction time. • Immobilized enzymes can increase the reusability of enzymes. [ABSTRACT FROM AUTHOR]

• Hemp seeds were pretreated with a combination of ultrasound and ethanol. • The degradation rate of Δ9-THC was 92.14 % at ultrasonic power of 200 W for 30 min. • After optimizing the extraction conditions, the oil recovery rate reached 88.38%. • The Δ9-THC in the oil sample was 9.58 mg/kg. In this study, ultrasonic-ethanol pretreatment combined with AEE was developed for oil extraction from hemp seeds. The oil yield reached a maximum of 23.32 % at 200 W ultrasonic power and 30 min ultrasonic time, at this point, the degradation rate of Δ9-THC was 83.11 %. By determining the composition of hemp seed before and after pretreatment, it was shown that ultrasonic-ethanol pretreatment reduced the protein content of the raw material. An enzyme mixture consisting of pectinase and hemicellulase (1/1/1, w/w/w) was experimentally determined to be used, and the AEE extraction conditions were optimized using the Plackett-Burman design and the Box-Behnken. The optimal conditions were determined to be pH 5, total enzyme activity of 37,800 U/g, liquid–solid ratio of 10.4 mL/g, enzyme digestion temperature of 32 °C, enzymatic time of 189 min, and oil recovery of 88.38 %. The results of confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) showed that the emulsion formed during ultrasonic ethanol pretreatment was not uniformly distributed, and the droplets appeared to be aggregated; and the irregular pores of hemp seed increased after pretreatment. The contents of Δ9-THC and CBN in the extracted oil samples were 9.58 mg/kg and 52.45 mg/kg, respectively. Compared with the oil extracted by Soxhlet extraction (SE), the oil extracted by this experimental method was of better quality and similar in fatty acid composition. [ABSTRACT FROM AUTHOR]

Pumpkin seed oil is a by-product, abundant in nutrients and bioactive components that promote several health benefits. This study aimed to compare chemical compositions, antioxidant, and pharmacological activities of pumpkin seed oils extracted from Cucurbita moschata Duch. Ex Poir. (PSO1) and Cucurbita moschata (Japanese pumpkin) (PSO2) by aqueous enzymatic extraction. An enzyme mixture consisting of pectinase, cellulase, and protease (1:1:1) was used in the enzymatic extraction process. Fatty acid composition of the oils was determined using fatty acid methyl ester/gas chromatographic-mass spectrometry. Antioxidant activity assays were measured by using stable free radical diphenylpicrylhydrazyl, radical cation 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonate, ferric reducing/antioxidant power, and ferric thiocyanate assay. Inhibition of enzymes involving skin aging and whitening process was investigated. Linoleic acid was a major component of all pumpkin seed oils. Additionally, there was also a significant amount of oleic acid, palmitic acid, and stearic acid detected. PSO2 possessed the highest antioxidant activities compared to PSO1 and commercial pumpkin seed oils (COM1 and COM2). Both PSO1 and PSO2 exhibited higher inhibitory effects on hyaluronidase, collagenase, and tyrosinase than the commercials. Therefore, aqueous enzymatic extraction could yield pumpkin seed oils with higher antioxidant, anti-aging, and whitening activities. This is beneficial for further pharmacological studies and can be used as a functional food for skin benefits.

Aqueous enzymatic extraction of Camellia sinensis oil was studied. The results suggested that saponin removal pretreatment assisted by ultrasound was effective in decreasing emulsification and in enhancing the free oil recovery. After 70% isopropanol extraction for 30 min under ultrasound, the residue of C. sinensis seeds was further hydrolyzed with free cellulase and Alcalase for 5 h, and calcium ions were concurrently added during enzymatic hydrolysis (n Ca 2+: n saponin = 1:2), and free oil recovery up to 94.14% was obtained. Separate immobilization and co-immobilization of Alcalase and cellulase were performed by alginate entrapment combined with glutaraldehyde crosslinking. Specific activity and recovery of activity for Alcalase and cellulase were acceptable. After immobilization, Alcalase and cellulase exhibited higher activity at a wider pH and temperature range. Reuse experiments of immobilized enzymes were conducted. The deactivation kinetics immobilized enzymes were simulated and half-life of immobilized enzyme was estimated. The results indicated that a magnetic supporter facilitated the recovery of immobilized enzymes from tea seed slurry, and that immobilized Alcalase and cellulase had good reusability. Image 1 • A method of aqueous enzymatic extraction for Camellia sinensis oil was developed. • Ultrasonic assisted saponin-removing avoided emulsification. • Immobilization improved the thermal and pH stability of Alcalase and cellulase. • The reusability of immobilized enzymes was evaluated. [ABSTRACT FROM AUTHOR]

Copyright of Bulletin of Botanical Research is the property of Bulletin of Botanical Research Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The sesame was used as raw material to extract sesame oil by ultrasonic-assisted aqueous enzymatic method. The effects of ultrasonic treatment conditions (treatment time and treatment temperature) and enzymatic hydrolysis conditions ( material-to-liquid ratio, acid protease mass fraction, enzymatic hydrolysis pH, temperature and time) on sesame oil yield were discussed. The results showed that the optimal extraction conditions for sesame oil were as follows: ultrasonic treatment time was 15 min, ultrasonic treatment temperature was 50 °C ; material-to-liquid ratio was 1 : 10, acid protease mass fraction was 0. 16%, enzymatic hydrolysis pH was 3.0, hydrolysis temperature was 45 °C, hydrolysis time was 5 h. The seasame oil extraction verification test was carried out under these conditions, the yield of sesame oil could reach 43. 28%, and the obtained seasame oil had good oil quality and less pollution, which indicated that it was feasible to extract sesame oil by ultrasonic-assisted aqueous enzymatic extraction and superior to many conventional methods. [ABSTRACT FROM AUTHOR]

In the last decade, search for healthier methods that can minimize the loss of oil quality has increased instead of a solvent extraction method, which is commonly used in the production of edible oils in food industry. Aqueous enzymatic extraction is a potential alternative to solvent extraction. In this study, hazelnut oil was extracted from raw hazelnuts at 50°C by using 2% Pectinex®, 2% Viscozyme® or their equal mixture (2% based on hazelnut weight). The oil yield and the quality characteristics of extracted oils were compared with oils obtained by solvent extraction (chloroform:methanol). For this purpose, free acidity and peroxide values of extracted oils were determined. Results indicated that methods used for crude oil extraction had a significant effect on crude oil yield and the free acidity and peroxide values of extracted oils (p<0.05). The highest yield (70.74±2.68%) was obtained in the extraction containing equal mixtures of Pectinex® and Viscozyme®. The lowest free acidity and peroxide values were determined in oils obtained by Viscozyme® enzyme alone. [ABSTRACT FROM AUTHOR]

In this study, the relationship between protein hydrolysis and oil release was studied by fluorescence microscopy and Fourier Transform Infrared (FTIR) spectroscopy, respectively. Five commercial proteases (Flavourzyme 1000L, Neutrase 1.5MG, Protamex, Alcalase 2.4L, and Thermolysin) were evaluated for oil extraction from rapeseed, and Alcalase 2.4L was found to be the best enzyme for highest free oil yield (81.81%). When use this enzyme, the results showed that parts of proteins restricted the release of oil, and the oil released almost completely was achieved after hydrolysis for 3.0 h. To further reveal the relationship between oil release and protein hydrolysis, the effects of hydrolysis time on the degree of hydrolysis of protein, and free oil yield were studied. The results showed that the release of oil was only related to the hydrolysis of parts of proteins, and when the degree of hydrolysis of protein was more than 17.05%, the effect of protein hydrolysis on oil release was greatly reduced. The intrinsic relationship between the structural changes of proteins and the release of oil in the hydrolysis process was analyzed by comparing protein secondary structure of different hydrolysis time, and the results showed that the transition of protein structure from order to disorder was an important factor for oil release. [ABSTRACT FROM AUTHOR]

Pomegranate seed oil presents nutraceutical properties. Industrial processes for extraction of edible oils from seeds generally involve a solvent extraction step. Safety considerations on the use of organic solvents prompted attempts to develop aqueous extraction. However, aqueous extraction processes are usually characterized by low oil yields. The objective of this work was to overcome these low yields by using enzymes. The pomegranate seeds were treated with two enzymes-cellulase and Peclyve V. The extraction temperature, the time, the enzyme concentration, and the water/seeds ratio were varied between 35 and 55 °C, 2 and 8 h, 2 and 4 % w/w, and 2/1 and 6/1 mL/g, respectively. The optimum yield accomplished (15.33 g oil/100 g dry seeds at 2 h or 81 % oil recovery) was comparable to the yields obtained by other extraction methods, such as normal stirring, cold pressing, superheated fluid extraction, indirect ultrasound-assisted extraction and supercritical extraction, (4.29-25.11 g oil/100 g seeds) at similar or longer extraction times (10 min-72 h). In addition, this work studies the enhancement of aqueous enzymatic extraction of pomegranate seed oil by ultrasound probe. It was found that only 10 min in water are needed to recover oil with a yield of 18.15 g oil/100 g dry seeds, a value similar to or higher than those of the conventional procedures. Thus, the use of ultrasounds increased the yield of enzymatic extraction by 18.4 % and reduced the extraction time by 91.7 %. [ABSTRACT FROM AUTHOR]

Abstract: This paper reports an efficient aqueous enzymatic extraction (AEE) method for Camellia oleifera seed oil with the aid of response surface analysis. A maximum oil recovery of ~93.5% was obtained when a 2‐step AEE process was performed using 0.80% cellulase (v/w) solution at pH 6.0 maintained at 50 °C for 1 h followed by a solution of 0.70% Alcalase® with pH 9.2 at 57 °C for 4.1 h. It was found that the addition of Ca2+ during the proteolysis stage improved the free oil yield from ~62.1 to ~86.6%. This was attributed to the removal of tea saponins, cross‐linkage of anionic polysaccharides, and destabilization of cream emulsion by Ca2+. This was verified by decreased tea saponin and polysaccharide levels in the cream emulsion and bulk solution as well as lowering of the emulsion fraction. It was determined that addition of CaCl2 solution in continuous flow to the proteolysate is superior to one‐time or batch addition in inhibiting emulsion formation. The addition of CaCl2 may provide a means of replacing the more laborious, time‐consuming demulsification process otherwise required. [ABSTRACT FROM AUTHOR]