Advances in green processing of seed oils using ultrasound‐assisted extraction: A review

Mushtaq, Anam; Roobab, Ume; Denoya, Gabriela Inés; Inam‐Ur‐Raheem, Muhammad; Gullón, Beatriz; Lorenzo, José M.; Barba, Francisco J.; Zeng, Xin‐An; Wali, Asif; Aadil, Rana Muhammad

doi:10.1111/jfpp.14740

Cited by 40 publications

(23 citation statements)

References 66 publications

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“…The major oil crops include ground nuts, olive, linseed, cotton, hemp, castor, cottonseed, safflower, sesame oils, etc. Among them soy, rape, palm, and sunflower are the most significant oil-bearing plants [ 92 ]. Fats and oils are the most consumed items and are of much importance because of triacylglycerols [ 93 ].…”

Section: Applicationsmentioning

confidence: 99%

A Critical Review on Pulsed Electric Field: A Novel Technology for the Extraction of Phytoconstituents

et al. 2021

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Different parts of a plant (seeds, fruits, flower, leaves, stem, and roots) contain numerous biologically active compounds called “phytoconstituents” that consist of phenolics, minerals, amino acids, and vitamins. The conventional techniques applied to extract these phytoconstituents have several drawbacks including poor performance, low yields, more solvent use, long processing time, and thermally degrading by-products. In contrast, modern and advanced extraction nonthermal technologies such as pulsed electric field (PEF) assist in easier and efficient identification, characterization, and analysis of bioactive ingredients. Other advantages of PEF include cost-efficacy, less time, and solvent consumption with improved yields. This review covers the applications of PEF to obtain bioactive components, essential oils, proteins, pectin, and other important materials from various parts of the plant. Numerous studies compiled in the current evaluation concluded PEF as the best solution to extract phytoconstituents used in the food and pharmaceutical industries. PEF-assisted extraction leads to a higher yield, utilizes less solvents and energy, and it saves a lot of time compared to traditional extraction methods. PEF extraction design should be safe and efficient enough to prevent the degradation of phytoconstituents and oils.

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Section: Applicationsmentioning

confidence: 99%

A Critical Review on Pulsed Electric Field: A Novel Technology for the Extraction of Phytoconstituents

et al. 2021

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“…Therefore, the maximum yield of oil is gained when UAE is utilized in comparison with conventional techniques. The UAE oil properties such as the content of free fatty acid, oxidative stability and crystallization are influenced by the ultrasonic temperature, time, solvent type and intensity during extraction [71].…”

Section: Extraction Of Oilsmentioning

confidence: 99%

Sonication, a Potential Technique for Extraction of Phytoconstituents: A Systematic Review

et al. 2021

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Traditional extraction techniques have lost their optimum performance because of rising consumer demand and novel technologies. In this regard, several techniques were developed by humans for the extraction of plant materials from various indigenous sources, which are no longer in use. Many of the techniques are not efficient enough to extract maximum plant material. By this time, evolution in extraction has led to development of various techniques including microfiltration, pulsed electric fields, high pressure, microwave assistance, enzyme assistance, supercritical fluid, subcritical fluid and ultrasonication. These innovations in food processing/extraction are known as “Green Food Processing”. These technologies were basically developed by focusing on three universal parameters: simplicity, energy efficiency and economy. These green technologies are practical in a number of different food sectors, mostly for preservation, inhibition of microorganisms, inactivation of enzymes and extraction of plant material. Like the others, ultrasonication could also be used for the said purposes. The primary objective of this review is to confine the potential use of ultrasonication for extraction of oils, pectin and phytochemicals by reviewing the literature systematically.

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“…In general, US‐assisted extraction results in higher extraction yields and reduces extraction time, allowing the obtention of oils with improved quality. Consumers and oil milers can get benefit from this reliable and greener technique which allows the production of high‐quality products (Mushtaq et al, 2020).…”

Section: Ultrasound In the Food Industrymentioning

confidence: 99%

“…US-assisted protein extraction has a great application potential in plant protein industry (Sun, Zhang, Zhang, Tian, & Chen, 2020) and oil milers can get benefit from this reliable and greener technique which allows the production of high-quality products (Mushtaq et al, 2020).…”

Section: Ultrasound Application In Extraction Processesmentioning

confidence: 99%

What are the prospects for ultrasound technology in food processing? An update on the main effects on different food matrices, drawbacks, and applications

Arruda

Vieira

Silva

et al. 2021

J Food Process Engineering

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Ultrasound is a promising technology that emerges as a sustainable and low‐cost alternative to conventional food processing. Various advantages are related to this technology, including the improvement of food quality, maintenance of food preservation, reduced processing time, and monitoring of food processes. Despite the extensive knowledge about ultrasonic technologies, it is continually updated, and new applications are constantly discovered. Reported results show that ultrasound can be applied, alone or in assisted conditions, to several food matrices, such as meats, fresh products, juices, cereals, and fermented products. However, its use still presents some challenges that include the difficulty of large‐scale applications. Recent studies evidenced current prospects for ultrasound technology, especially by improving novel food processes, such as depolymerization, extraction, emulsion production, and even assisting the removal of pesticides in fresh foods. This review summarizes the main applications and strategies of ultrasound technology in food processing. In addition, the challenges and future perspectives of this technology are also updated. Practical applications Ultrasound is a widespread technology in food processing, and a great number of applications have been attributed to ultrasound in last decades. This low‐cost alternative offers several advantages, such as reduction in time processing (e.g., elimination of process steps), enhanced efficiency, better attributes to different food products, also, its nondestructive nature allows the retention of product characteristics (textural, nutritional, and sensorial aspects). All these properties made ultrasound an interesting tool for improving food shelf life. Recently, new ultrasound utilities had been discovered, especially in association other processing techniques. An update on ultrasound applications is currently required, providing further essential scope for industrial implementation of ultrasound (i.e., processing operations, food matrix, benefits, limitations).

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Advances in green processing of seed oils using ultrasound‐assisted extraction: A review

Cited by 40 publications

References 66 publications

A Critical Review on Pulsed Electric Field: A Novel Technology for the Extraction of Phytoconstituents

A Critical Review on Pulsed Electric Field: A Novel Technology for the Extraction of Phytoconstituents

Sonication, a Potential Technique for Extraction of Phytoconstituents: A Systematic Review

What are the prospects for ultrasound technology in food processing? An update on the main effects on different food matrices, drawbacks, and applications

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