scholarly journals Extraction Methods of Oils and Phytochemicals from Seeds and Their Environmental and Economic Impacts

Processes ◽  
2021 ◽  
Vol 9 (10) ◽  
pp. 1839
Author(s):  
Valerie M. Lavenburg ◽  
Kurt A. Rosentrater ◽  
Stephanie Jung
Keyword(s):  
Food Industry ◽  
Edible Oils ◽  
Economic Impacts ◽  
Extraction Methods ◽  
Oil Extraction ◽  
Economic Feasibility ◽  
Soybean Plant ◽  
Hemp Seed ◽  
Advantages And Disadvantages ◽  
Practical Standpoint

Over recent years, the food industry has striven to reduce waste, mostly because of rising awareness of the detrimental environmental impacts of food waste. While the edible oils market (mostly represented by soybean oil) is forecasted to reach 632 million tons by 2022, there is increasing interest to produce non-soybean, plant-based oils including, but not limited to, coconut, flaxseed and hemp seed. Expeller pressing and organic solvent extractions are common methods for oil extraction in the food industry. However, these two methods come with some concerns, such as lower yields for expeller pressing and environmental concerns for organic solvents. Meanwhile, supercritical CO2 and enzyme-assisted extractions are recognized as green alternatives, but their practicality and economic feasibility are questioned. Finding the right balance between oil extraction and phytochemical yields and environmental and economic impacts is challenging. This review explores the advantages and disadvantages of various extraction methods from an economic, environmental and practical standpoint. The novelty of this work is how it emphasizes the valorization of seed by-products, as well as the discussion on life cycle, environmental and techno-economic analyses of oil extraction methods.

Extraction Methods for Obtaining Natural Blue Colorants

2020 ◽  
Vol 16 (5) ◽  
pp. 504-532
Author(s):  
Juliana M. Prado ◽  
Priscilla C. Veggi ◽  
Grazielle Náthia-Neves ◽  
M. Angela A. Meireles
Keyword(s):  
Food Industry ◽  
Food Additives ◽  
Extraction Methods ◽  
Literature Survey ◽  
Economic Feasibility ◽  
Natural Food ◽  
Gardenia Jasminoides ◽  
Environmentally Safe ◽  
Pressure Extraction ◽  
Industrial Level

Background: Blue is a color not often present in food. Even so, it is especially attractive to children. Today, most blue coloring agents used by the food industry are synthetic. With increasing health issues concern by the scientific community and the general population, there is a trend to look for natural alternatives to most synthetic products. There only exist few natural blue colorants, which are presented in a literature survey, along with the methods currently used for their recovery from natural sources. The best extraction methods and process parameters for the extraction of blue anthocyanins, iridoids and phycocyanin are discussed. Methods: A literature survey was conducted to detect the main sources of blue colorants found in nature. The focus was on the extraction methods used to recover such molecules, with the objective of finding efficient and environmentally safe techniques for application at industrial level, and, thus, allowing the production of natural blue colorants at scale high enough for food industry consumption. Results: The main natural blue colorants found in literature are anthocyanins, phycocyanin, and genipin. While anthocyanins can be recovered from a variety of plants, the source of phycocyanin are algae, and genipin can be obtained specifically from Gardenia jasminoides Ellis and Genipa americana L. Several extraction techniques have been applied to recover blue colorants from such sources, from classical methods using organic solvents, to more sophisticated technologies as ultrasoundassisted extraction, supercritical fluid extraction, pressurized liquid extraction, high-pressure extraction, and enzyme-assisted extraction. Conclusion: There is great potential for anthocyanins, phycocyanin and genipin use as natural food additives with health benefits, besides imparting color. However, the technologies for the colorants recovery and application are not mature enough. Therefore, this area is still developing, and it is necessary to evaluate the economic feasibility of the proposed extraction processes, along with the safety and acceptance of colored food using these additives.

Effects of Minor Compounds of Edible Oils on Human Health

2020 ◽  
Vol 16 (8) ◽  
pp. 1196-1208
Author(s):  
Ramin Ghodsi ◽  
Rahmat Nosrati
Keyword(s):  
Human Health ◽  
Food Industry ◽  
Edible Oils ◽  
Food Groups ◽  
Bioactive Constituents ◽  
Beneficial Effects ◽  
Anti Cancer ◽  
Prevention And Treatment ◽  
Minor Compounds ◽  
Anti Inflammation

Background: Oils and fats are the densest sources of food energy among food groups. Vegetable oils are constituted predominantly of triglycerides. Due to the importance of edible oils in nutrition, food industry and human health, great attention has been paid to them in recent years. Some minor bioactive constituents in oils include phospholipids, tocols, sterols, carotenoid, chlorophyll, phenols, phylokynon and terpenes. Objective: The aim of the present study was to examine beneficial effects of minor compounds in edible oils on human health. Results: Minor compounds of edible oils that we use daily can produce remarkable results in the prevention and treatment of various diseases like diabetes, inflammation, hypertension, cancer, allergy and central nervous system disorders due to their antimicrobial, anti-cancer, anti-viral, anti-oxidative, anti-inflammation, anti-mutagenic, hypolipidemic, and hypoglycemic properties, among others. Conclusion: The results of this study showed that the presence of beneficial minor compounds in oils could have significant impact on the prevention and treatment of various diseases. Therefore, the type of consumed oil can play an important role in human health.

Effects of various oil extraction methods on the gelatinization and retrogradation properties of starches isolated from tigernut (Cyperus esculentus) tuber meals

2020 ◽  
Vol 156 ◽  
pp. 144-152
Author(s):  
Hua-Min Liu ◽  
Yuan-Yuan Yan ◽  
Xue-Xia Liu ◽  
Yu-Xiang Ma ◽  
Xue-De Wang
Keyword(s):  
Extraction Methods ◽  
Oil Extraction ◽  
Cyperus Esculentus

scholarly journals Extraction and Analysis of Tetrahydrocannabinol, A Cannabis Compound in Oral Fluid

2016 ◽  
Vol 9 (1) ◽  
pp. 30
Author(s):  
Wei Zhang ◽  
Jun Wang ◽  
Zhiyuan Mi ◽  
Jiangtao Su ◽  
Xiangyu You ◽  
...  
Keyword(s):  
Drug Testing ◽  
Oral Fluid ◽  
Solid Phase ◽  
Extraction Methods ◽  
Liquid Extraction ◽  
Phase Extraction ◽  
Advantages And Disadvantages ◽  
Liquid Liquid Extraction ◽  
The Common ◽  
Common Target

Although misuse and abuse of Cannabis is well known, the health benefits have been proved by various biomedical studies. Tetrahydrocannabinol (THC) is the major active substance in leaves of Cannabis, which is the common target for drug testing. In field drug testing, oral fluid (OF) has its unique advantages over other specimens such as blood, urine, and hair. Thus the study of THC in OF is gaining popularity in Cannabis research. In this review, extraction methods are introduced in three categories, which are Liquid-Liquid Extraction (LLE), Solid Phase Extraction (SPE), and Supercritical Fluid Extraction (SFE). Examples of application with each method will be covered. Advantages and disadvantages of these methods will be compared. In addition, methods in analysis following extraction will be briefly discussed.

A qualitative and quantitative comparison between Web scraping and API methods for Twitter credibility analysis

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Irvin Dongo ◽  
Yudith Cardinale ◽  
Ana Aguilera ◽  
Fabiola Martinez ◽  
Yuni Quintero ◽  
...  
Keyword(s):  
San Francisco ◽  
Data Extraction ◽  
Qualitative Evaluation ◽  
Application Programming Interface ◽  
Extraction Methods ◽  
Content Type ◽  
Qualitative And Quantitative ◽  
Advantages And Disadvantages ◽  
Web Scraping ◽  
Shared Information

Purpose This paper aims to perform an exhaustive revision of relevant and recent related studies, which reveals that both extraction methods are currently used to analyze credibility on Twitter. Thus, there is clear evidence of the need of having different options to extract different data for this purpose. Nevertheless, none of these studies perform a comparative evaluation of both extraction techniques. Moreover, the authors extend a previous comparison, which uses a recent developed framework that offers both alternates of data extraction and implements a previously proposed credibility model, by adding a qualitative evaluation and a Twitter-Application Programming Interface (API) performance analysis from different locations. Design/methodology/approach As one of the most popular social platforms, Twitter has been the focus of recent research aimed at analyzing the credibility of the shared information. To do so, several proposals use either Twitter API or Web scraping to extract the data to perform the analysis. Qualitative and quantitative evaluations are performed to discover the advantages and disadvantages of both extraction methods. Findings The study demonstrates the differences in terms of accuracy and efficiency of both extraction methods and gives relevance to much more problems related to this area to pursue true transparency and legitimacy of information on the Web. Originality/value Results report that some Twitter attributes cannot be retrieved by Web scraping. Both methods produce identical credibility values when a robust normalization process is applied to the text (i.e. tweet). Moreover, concerning the time performance, Web scraping is faster than Twitter API and it is more flexible in terms of obtaining data; however, Web scraping is very sensitive to website changes. Additionally, the response time of the Twitter API is proportional to the distance from the central server at San Francisco.

scholarly journals Analysis of functional properties of peanut protein isolates as affected by oil extraction methods

2016 ◽  
Vol 7 (2) ◽  
pp. 148-155
Author(s):  
TAMBA S. SONDA ◽  
SANPHA KALLON
Keyword(s):  
Functional Properties ◽  
Extraction Methods ◽  
Oil Extraction ◽  
Peanut Protein ◽  
Protein Isolates

scholarly journals IRRIGAÇÃO DE PASTAGENS VIA PIVÔ CENTRAL, NA BOVINOCULTURA DE CORTE.

Irriga ◽  
2009 ◽  
Vol 14 (4) ◽  
pp. 492-503 ◽  
Author(s):  
Leonardo Pretto de Azevedo ◽  
João Carlos Cury Saad
Keyword(s):  
Solar Radiation ◽  
Dry Matter ◽  
Irrigation System ◽  
Economic Feasibility ◽  
Forage Production ◽  
Advantages And Disadvantages ◽  
Forage Plants ◽  
Matter Production ◽  
Tropical Forage ◽  
Center Pivot

Irrigação de pastagens via pivô central, na bovinocultura de corte.  Leonardo Pretto de Azevedo1; João Carlos Cury Saad21 Instituto Federal de São Roque, São Roque, SP, [email protected] de Engenharia Rural, Faculdade de Ciências Agronômicas, Universidade Estadual Paulista, Botucatu, SP,   1 RESUMO          O presente trabalho teve como objetivo apresentar o sistema de irrigação de pastagens via pivô central na bovinocultura de corte brasileira, bem como discutir a viabilidade econômica desta prática em diferentes regiões do país. Foram apresentados fatores importantes na produção de massa seca de forrageiras tropicais, como temperatura, radiação solar, adubação e água. Também foram apresentadas as vantagens e desvantagens do sistema, bem como uma breve discussão de sua viabilidade econômica. Concluiu-se que a irrigação de pastagens pode ser uma técnica economicamente viável para regiões específicas do Brasil, considerando-se os fatores envolvidos e esclarecendo que apenas o fornecimento de água às culturas não resolve o problema da estacionalidade durante o inverno. UNITERMOS: pivô central, forrageiras, viabilidade econômica  AZEVEDO, L. P.; SAAD, J. C. C. Pasture irrigation under center pivot for beef cattle.  2 ABSTRACT          The aims of this work were to show the pasture irrigation system by center pivot with Brazilian cattle and to discuss the economic feasibility of this technique in different regions of the country. Important parameters to dry matter production of tropical forage plants, as temperature, solar radiation, fertilization, and water requirement were shown Also, the system advantages and disadvantages and a discussion about economic feasibility of this technique were presented. It was concluded that pasture irrigation is a feasible and economical technique to some specific Brazilian regions, depending on appropriated parameters. This work also concludes that just water supply is not enough to assure forage production avoiding reduction in dry production in the winter. KEYWORDS: center pivot, pasture, economic feasibility

An overview of papaya seed oil extraction methods

2020 ◽  
Vol 55 (4) ◽  
pp. 1506-1514 ◽  
Author(s):  
Chin Xuan Tan ◽  
Seok Tyug Tan ◽  
Seok Shin Tan
Keyword(s):  
Seed Oil ◽  
Extraction Methods ◽  
Oil Extraction ◽  
Papaya Seed

scholarly journals How to Formulate for Structure and Texture via Medium of Additive Manufacturing-A Review

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 497 ◽  
Author(s):  
Azarmidokht Gholamipour-Shirazi ◽  
Michael-Alex Kamlow ◽  
Ian T. Norton ◽  
Tom Mills
Keyword(s):  
Additive Manufacturing ◽  
Food Industry ◽  
Food Product ◽  
Great Promise ◽  
Advantages And Disadvantages ◽  
Nutritional Needs ◽  
Full Discussion ◽  
Printed Materials ◽  
Food Printing ◽  
3D Food Printing

Additive manufacturing, which is also known as 3D printing, is an emerging and growing technology. It is providing significant innovations and improvements in many areas such as engineering, production, medicine, and more. 3D food printing is an area of great promise to provide an indulgence or entertaining experience, personalized food product, or specific nutritional needs. This paper reviews the additive manufacturing methods and materials in detail as well as their advantages and disadvantages. After a full discussion of 3D food printing, the reports on edible printed materials are briefly presented and discussed. In the end, the current and future outlook of additive manufacturing in the food industry is shown.

scholarly journals Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications

Molecules ◽  
2019 ◽  
Vol 24 (22) ◽  
pp. 4132 ◽  
Author(s):  
Sofia C. Lourenço ◽  
Margarida Moldão-Martins ◽  
Vítor D. Alves
Keyword(s):  
Food Industry ◽  
Fruits And Vegetables ◽  
Current Knowledge ◽  
Natural Antioxidants ◽  
Food Products ◽  
Extraction Methods ◽  
Synthetic Antioxidants ◽  
Plant Materials ◽  
Industry Applications ◽  
By Products

In recent years, great interest has been focused on using natural antioxidants in food products, due to studies indicating possible adverse effects that may be related to the consumption of synthetic antioxidants. A variety of plant materials are known to be natural sources of antioxidants, such as herbs, spices, seeds, fruits and vegetables. The interest in these natural components is not only due to their biological value, but also to their economic impact, as most of them may be extracted from food by-products and under-exploited plant species. This article provides an overview of current knowledge on natural antioxidants: their sources, extraction methods and stabilization processes. In addition, recent studies on their applications in the food industry are also addressed; namely, as preservatives in different food products and in active films for packaging purposes and edible coatings.

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