scholarly journals Emulsifying and Anti-Oxidative Properties of Proteins Extracted from Industrially Cold-Pressed Rapeseed Press-Cake

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 678
Author(s):  
Karolina Östbring ◽  
Kajsa Nilsson ◽  
Cecilia Ahlström ◽  
Anna Fridolfsson ◽  
Marilyn Rayner
Keyword(s):  
Corn Oil ◽  
Press Cake ◽  
Oxidative Capacity ◽  
Extraction Process ◽  
Flaxseed Oil ◽  
Tween 20 ◽  
Oxidation Rates ◽  
Emulsion Droplets ◽  
Oil Emulsions ◽  
Cold Pressed

One of the functional proteins in rapeseed—the amphiphilic protein oleosin—could be used to stabilize emulsions. The objectives of this study were to extract oleosins from cold-pressed rapeseed press-cake, optimize the extraction process, and investigate their emulsifying and anti-oxidative capacity. The proteins were recovered from industrially cold-pressed rapeseed press-cake at different alkali pHs. Emulsifying properties and oxidation rates were assessed. Oleosin extracted at pH 9 stabilized smaller emulsion droplets than oleosin extracted at pH 12, although the protein yield was higher at pH 12. Emulsions were formulated from flaxseed oil and corn oil and were stabilized by oleosin, bovine serum albumin, de-oiled lecithin and Tween 20 h and the emulsions were stored in accelerated conditions (30 °C) for 12 days. Oleosin stabilized emulsions to the same extent as commercial food-grade emulsifiers. Flaxseed oil emulsions stabilized by oleosin had a significantly lower concentration of malondialdehyde (MDA) which indicates a lower oxidation rate compared to BSA, de-oiled lecithin and Tween 20. For corn oil emulsions, oleosin and BSA had a similar capacity to delay oxidation and were significantly more efficient compared to de-oiled lecithin and Tween 20. Rapeseed oleosin recovered from cold-pressed rapeseed press-cake could be a suitable natural emulsifier with anti-oxidation properties.

scholarly journals Protein Recovery from Rapeseed Press Cake: Varietal and Processing Condition Effects on Yield, Emulsifying Capacity and Antioxidant Activity of the Protein Rich Extract

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 627 ◽  
Author(s):  
Karolina Östbring ◽  
Cecilia Tullberg ◽  
Stina Burri ◽  
Emma Malmqvist ◽  
Marilyn Rayner
Keyword(s):  
Press Cake ◽  
Processing Condition ◽  
Thiobarbituric Acid ◽  
Protein Recovery ◽  
Rapeseed Protein ◽  
Emulsion Droplets ◽  
Rapeseed Proteins ◽  
Emulsifying Capacity ◽  
Cold Pressed ◽  
Protein Rich

Protein was recovered from five varieties and a mixed blend of cold-pressed rapeseed press cake by leaching and precipitation in a water-based process, and the protein recovery yield varied from 26–41% depending on variety. Exposure for heat during protein recovery severely reduced the rapeseed proteins’ ability to stabilize the oil–water interface of emulsion droplets. Protein extract from Lyside had the best emulsifying properties of the varieties investigated. Oxidation rate was assessed by the Thiobarbituric Acid Reactive Substances (TBARS) method and rapeseed protein extracts from Epure and Festivo had higher capacity to delay oxidation compared with soy lecithin. There are possibilities to broaden the use of rapeseed whereby recovered rapeseed protein can be used as a plant-based multifunctional ingredient with emulsifying capacity and which has a delaying effect on oxidation.

Demulsification of a Water-in-crude Oil Emulsion with a Corn Oil BasedDemulsifier using the Response Surface Methodology: Modelling and Optimization

2021 ◽  
Vol 14 ◽  
Author(s):  
Abed Saad ◽  
Nour Abdurahman ◽  
Rosli Mohd Yunus
Keyword(s):  
Response Surface Methodology ◽  
Crude Oil ◽  
Water Content ◽  
Response Surface ◽  
Separation Efficiency ◽  
Corn Oil ◽  
Oil Emulsion ◽  
Optimal Values ◽  
Input Variables ◽  
Oil Emulsions

: In this study, the Sany-glass test was used to evaluate the performance of a new surfactant prepared from corn oil as a demulsifier for crude oil emulsions. Central composite design (CCD), based on the response surface methodology (RSM), was used to investigate the effect of four variables, including demulsifier dosage, water content, temperature, and pH, on the efficiency of water removal from the emulsion. As well, analysis of variance was applied to examine the precision of the CCD mathematical model. The results indicate that demulsifier dose and emulsion pH are two significant parameters determining demulsification. The maximum separation efficiency of 96% was attained at an alkaline pH and with 3500 ppm demulsifier. According to the RSM analysis, the optimal values for the input variables are 40% water content, 3500 ppm demulsifier, 60 °C, and pH 8.

scholarly journals An Oligoimide Particle as a Pickering Emulsion Stabilizer

Polymers ◽  
2018 ◽  
Vol 10 (10) ◽  
pp. 1071 ◽  
Author(s):  
Yu-Jin Cho ◽  
Dong-Min Kim ◽  
In-Ho Song ◽  
Ju-Young Choi ◽  
Seung-Won Jin ◽  
...  
Keyword(s):  
Particle Concentration ◽  
Pickering Emulsion ◽  
Pickering Emulsions ◽  
Step Method ◽  
Wetting Properties ◽  
Emulsion Droplets ◽  
Step Procedure ◽  
Oil In Water ◽  
One Step ◽  
Oil Emulsions

A pyromellitic dianhydride (PMDA) and 4,4′-oxydianiline (ODA)-based oligoimide (PMDA-ODA) was synthesized by a one-step procedure using water as a solvent. The PMDA-ODA particles showed excellent partial wetting properties and were stably dispersed in both water and oil phases. A stable dispersion was not obtained with comparison PMDA-ODA particles that were synthesized by a conventional two-step method using an organic solvent. Both oil-in-water and water-in-oil Pickering emulsions were prepared using the oligoimide particles synthesized in water, and the size of the emulsion droplet was controlled based on the oligoimide particle concentration. The oligoimide particles were tested to prepare Pickering emulsions using various kinds of oils. The oil-in-water Pickering emulsions were successfully applied to prepare microcapsules of the emulsion droplets. Our new Pickering emulsion stabilizer has the advantages of easy synthesis, no need for surface modification, and the capability of stabilizing both oil-in-water and water-in-oil emulsions.

scholarly journals Optimization of the texture of fat-based spread containing hull-less pumpkin (Cucurbita pepo L.) seed press-cake

2011 ◽  
pp. 131-143 ◽  
Author(s):  
Olga Radocaj ◽  
Etelka Dimic ◽  
Vesna Vujasinovic
Keyword(s):  
Press Cake ◽  
Profile Analysis ◽  
Peanut Butter ◽  
Pumpkin Seed ◽  
Texture Profile ◽  
Food Texture ◽  
Hemp Oil ◽  
Cold Pressed ◽  
Texture Attributes ◽  
Instrumental Texture

Hull-less pumpkin seed press-cake, a by-product of the pumpkin oil pressing process, was used to formulate a fat-based spread which resembled commercial peanut butter; both in the appearance and in texture. In this study, response surface methodology was used to investigate the effects of a commercial stabilizer and cold-pressed hemp oil added to the pumpkin seed press-cake, on the texture of the formulations using instrumental texture profile analysis. The responses were significantly affected by both variables tested in a central composite, two factorial experimental design on five levels. Strong and firm spreads, without visible oil separation were formed and had an appearance and texture comparable to commercial peanut butter. In terms of the primary food texture attributes such as hardness, cohesiveness and adhesiveness, determined by the instrumental texture analysis, the optimum combination of variables with 1-1.2% of added stabilizer and 20- 40% of added hemp oil (in the oil phase) produced desirable spreads.

Nowe możliwości wykorzystania oleju lnianego tłoczonego na zimno

2019 ◽  
Vol 20 (3) ◽  
Author(s):  
Ryszard Kaniewski ◽  
Janusz Jankowiak ◽  
Karolina Zajączek
Keyword(s):  
Medicinal Plants ◽  
Dairy Products ◽  
Linseed Oil ◽  
Natural Fibers ◽  
Dietary Supplementation ◽  
Flaxseed Oil ◽  
Omega 3 ◽  
Flax Seeds ◽  
Cold Pressed ◽  
Very High

The necessity of launching new dairy products for modern diets has led to the development of a new application of cold pressed linseed oil. The Institute of Natural Fibers and Medicinal Plants in Poznań developed a linseed butter combining the health benefits of butter and cold pressed high-linolenic linseed oil. This combination enables dietary supplementation with omega-3 acids in the form of a component obtained from flax seeds. In relation to other oils available on the market, flaxseed oil is characterized by the highest content of omega-3 acids and a very high content of unsaturated acids.

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

2012 ◽  
Vol 8 (3) ◽  
Author(s):  
Yan Xing Niu ◽  
Wenlin Li ◽  
Jun Zhu ◽  
Qingde Huang ◽  
Mulan Jiang ◽  
...  
Keyword(s):  
Incubation Time ◽  
Cell Structure ◽  
Extraction Process ◽  
Enzyme Concentration ◽  
Extraction Yield ◽  
Enzymatic Extraction ◽  
Aqueous Enzymatic Extraction ◽  
Rapeseed Cake ◽  
Cold Press ◽  
Cold Pressed

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.

Effect of oral versus gastric delivery on gastric emptying of corn oil emulsions

1997 ◽  
Vol 273 (4) ◽  
pp. R1263-R1270 ◽  
Author(s):  
Joel M. Kaplan ◽  
William Siemers ◽  
Harvey J. Grill
Keyword(s):  
Gastric Emptying ◽  
Energy Density ◽  
Infusion Rate ◽  
Corn Oil ◽  
Stimulus Parameters ◽  
Oil Concentration ◽  
Delivery Route ◽  
Oil Emulsions ◽  
Infusion Duration

Several studies have shown that fluids delivered to the stomach tend to empty more rapidly than when ingested by mouth. To better characterize the “delivery route effect” for corn oil, rats received intragastric or intraoral infusions matched for concentration and for the rate and duration of stimulus delivery. We showed, first, that more than twice as much oil emptied by the end of 12-min intragastric versus intraoral infusions but that the emptying curves remained roughly parallel for 1 h after infusion offset. Remaining experiments therefore focused on stimulus parameters of relevance to emptying control during stomach fill. Emptying during intragastric infusions approximately doubled with doublings of oil concentration (25–50%), infusion duration (6–12 and 12–24 min), and infusion rate (0.5–1.0 ml/min). Emptying during intraoral infusions, by contrast, was entirely unaffected by these manipulations. Unlike oil emptying, glucose emptying did not vary as a function of delivery route. The nutrient specificity of the delivery route effect cannot be explained in terms of energy density, as the effect was obtained for oil but not for glucose when their energy densities were equated (50% glucose, 25% corn oil). In discussion, we suggest that the oral influence on corn oil emptying during stomach fill is a gating factor that enables the expression of inhibition derived from postgastric nutrient stimulation.

scholarly journals Preparation of Corn Oil/Water and Water/Corn Oil Emulsions Using PTFE Membranes.

1998 ◽  
Vol 4 (2) ◽  
pp. 164-167 ◽  
Author(s):  
Kanichi SUZUKI ◽  
Ikuhisa FUJIKI ◽  
Yoshio HAGURA
Keyword(s):  
Corn Oil ◽  
Oil Water ◽  
Oil Emulsions
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