Food and Fermentation Industries >

2022 , Vol. 48 >Issue 18: 177 - 182

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030511

Effect of ultrasonic-assisted enzymatic extraction on the release of high-quality pecan nuts oil

  • WANG Jin ,
  • YING Ruifeng ,
  • WANG Yaosong ,
  • HUANG Meigui
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  • (College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China)

Received date: 2021-12-26

  Revised date: 2022-01-19

  Online published: 2022-10-17

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Abstract

Ultrasonic-assisted enzymatic extraction (UAEE) is a green, economical and efficient approach to extract oil. In this study, UAEE was used to extract pecan nuts (Carya illinoinensis) oil. The optimal extraction conditions were as follows: 1% pectinase (on weight basis), enzymatic treatment time of 4 h, water-to-nuts ratio of 1∶8 (g∶mL), ultrasonic power of 300 W. When the ultrasonication time was 20 min, the oil yield reached (73.9±0.78)%. Results of transmission and scanning electron microscope confirmed that the size of pecan oil body was large. The cavitation effect produced by ultrasonic treatment could promote the contact area between the enzyme and cell wall, which accelerated the collapse of the cell wall and the release of oil. In addition, compared with the traditional extraction methods, such as mechanical pressing (MP) and supercritical fluid extraction (SFE), the content of unsaturated fatty acid of pecan nuts oil extracted by UAEE reached above 90%, including (68.62±0.791)% of oleic acid, which was significantly higher than that of the MP and SFE groups. Moreover, the oil from UAEE method had the highest thermal cracking temperature stability, indicating the best thermal stability. This study can provide a basic data for the extraction of high-quality pecan nuts oil.

Key words： pecan nuts oil; ultrasonic-assisted enzymatic extraction; fatty acid composition; thermal stability

Cite this article

WANG Jin , YING Ruifeng , WANG Yaosong , HUANG Meigui . Effect of ultrasonic-assisted enzymatic extraction on the release of high-quality pecan nuts oil[J]. Food and Fermentation Industries, 2022 , 48(18) : 177 -182 . DOI: 10.13995/j.cnki.11-1802/ts.030511

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