Effect of Pulsed Electric Fields (PEF) on Extraction Yield and Stability of Oil Obtained from Dry Pecan Nuts (Carya illinoinensis (Wangenh. K. Koch))
| Autor: | M. Morales-de la Peña, María Paz Romero-Fabregat, Olga Martín-Belloso, Lourdes Melisa Rábago-Panduro, Jorge Welti-Chanes |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Health (social science)
030309 nutrition & dietetics TP1-1185 Plant Science Health Professions (miscellaneous) Microbiology 03 medical and health sciences 0404 agricultural biotechnology food Oil content Oil extraction yield Enzyme activity Food science Pulsed electric fields 0303 health sciences Moisture Stability index Microstructural analysis Chemistry Chemical technology oil extraction yield Extraction (chemistry) Carya illinoinensis 04 agricultural and veterinary sciences 040401 food science food.food enzyme activity pecan nut oil Pecan nut oil Proanthocyanidin pulsed electric fields Yield (chemistry) microstructural analysis Oil stability oil stability Food Science Pecan nuts |
| Zdroj: | Foods Volume 10 Issue 7 Repositorio Abierto de la UdL Universitad de Lleida Foods, Vol 10, Iss 1541, p 1541 (2021) |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods10071541 |
| Popis: | Pulsed electric fields (PEF) have been reported to increase the total oil extraction yield (OEYTOTAL) of fresh pecan nuts maintaining oil characteristics and increasing phenolic compounds in the remaining by-product. However, there is no information regarding the PEF effect on dry pecan nuts. Dry kernels were pretreated at three specific energy inputs (0.8, 7.8 and 15.0 kJ/kg) and compared against untreated kernels and kernels soaked at 3, 20 and 35 min. OEYTOTAL, kernels microstructure, oil stability (acidity, antioxidant capacity (AC), oil stability index, phytosterols and lipoxygenase activity), along with by-products phenolic compounds (total phenolics (TP), condensed tannins (CT)) and AC were evaluated. Untreated kernels yielded 88.7 ± 3.0%, whereas OEYTOTAL of soaked and PEF-treated kernels were 76.5–83.0 and 79.8–85.0%, respectively. Kernels microstructural analysis evidenced that the 0.8 kJ/kg pretreatment induced oleosomes fusion, while no differences were observed in the stability of extracted oils. PEF applied at 0.8 kJ/kg also increased by-products CT by 27.0–43.5% and AC by 21.8–24.3% compared to soaked and untreated kernels. These results showed that PEF does not improve OEYTOTAL when it is applied to dry pecan nuts, demonstrating that kernelsʹ moisture, oil content and microstructure play an important role in the effectiveness of PEF. This research was funded by Tecnológico de Monterrey and Consejo Nacional de Ciencia y Tecnología (CONACyT) scholarship programs (CVU 418204). |
| Databáze: | OpenAIRE |
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