Study on the enrichment of palmitoleic acid in Sn-2 monoester from sea-buckthorn fruit oil

LI, Ying; LEE, Xiangjun; Guo, Jian-feng; FENG, Jingjing; XU, Chenshuai; BAI, Yujie; GUO, Shiwei; WANG, Fang

doi:10.1590/fst.107722

Food Sci. Technol

2023

DOI: 10.1590/fst.107722

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Study on the enrichment of palmitoleic acid in Sn-2 monoester from sea-buckthorn fruit oil

Ying LI

Xiangjun LEE

Jian-feng Guo

et al.

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2024

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Changes in the Main Physicochemical Properties and Electrochemical Fingerprints in the Production of Sea Buckthorn Juice by Pectinase Treatment

Guo

2024

Molecules

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Enzymatic hydrolysis using pectinase is critical for producing high-yield and quality sea buckthorn juice. This study determined the optimal temperature, time, and enzyme dosage combinations to guide manufacturers. A temperature of 60 °C, hydrolysis time of 3 h, and 0.3% enzyme dosage gave 64.1% juice yield—25% higher than without enzymes. Furthermore, monitoring physicochemical properties reveals enzyme impacts on composition. Higher dosages increase soluble solids up to 15% and soluble fiber content by 35% through cell wall breakdown. However, excessive amounts over 0.3% decrease yields. Pectin concentration also declines dose-dependently, falling by 91% at 0.4%, improving juice stability but needing modulation to retain viscosity. Electrochemical fingerprinting successfully differentiates process conditions, offering a rapid quality control tool. Its potential for commercial inline use during enzymatic treatment requires exploration. Overall, connecting optimized parameters to measured effects provides actionable insights for manufacturers to boost yields, determine enzyme impacts on nutrition/functionality, and introduce novel process analytical technology. Further investigations of health properties using these conditions could expand sea buckthorn juice functionality.

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Changes in the Main Physicochemical Properties and Electrochemical Fingerprints in the Production of Sea Buckthorn Juice by Pectinase Treatment

Guo

2024

Molecules

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Study on the enrichment of palmitoleic acid in Sn-2 monoester from sea-buckthorn fruit oil

Cited by 1 publication

References 15 publications

Changes in the Main Physicochemical Properties and Electrochemical Fingerprints in the Production of Sea Buckthorn Juice by Pectinase Treatment

Changes in the Main Physicochemical Properties and Electrochemical Fingerprints in the Production of Sea Buckthorn Juice by Pectinase Treatment

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