Three-liquid-phase salting-out extraction of effective components from waste liquor of processing sea cucumber

Chen, Deling; Yang, Xiangchun; Cao, Wenzhe; Guo, Yuxi; Sun, Yaqin; Xiu, Zhilong

doi:10.1016/j.fbp.2015.07.002

Cited by 22 publications

(16 citation statements)

References 23 publications

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“…As shown in Figure while processing the sea cucumber (Chen et al, 2015). There was no difference (p > 0.05) in the TRVs of polysaccharides between RTE-VS and RTE-T.…”

Section: Nutrient Retention In the Rte Sea Cucumbersmentioning

confidence: 79%

“…The reason could be explained by previous studies, which reported that proteins (Lang, 1970), fats (Lang, 1970), ash (Kumar & Aalbersberg, 2006), and carbohydrates (Chen et al, 2015) in food were lost into the drip or wastewater during processing. The results showed that processing greatly influenced the proximate composition of sea cucumber.…”

Section: Nutrient Retention In the Rte Sea Cucumbersmentioning

confidence: 99%

“…The results showed that processing greatly influenced the proximate composition of sea cucumber. The reason could be explained by previous studies, which reported that proteins (Lang, 1970), fats (Lang, 1970), ash (Kumar & Aalbersberg, 2006), and carbohydrates (Chen et al, 2015) in food were lost into the drip or wastewater during processing. TRVs of protein, fat, carbohydrate, and ash in RTE sea cucumbers in descending order were protein > fat > carbohydrate > ash.…”

Section: Nutrient Retention In the Rte Sea Cucumbersmentioning

confidence: 99%

“…F I G U R E 2 True retention values of proximate composition and polysaccharide of RTE sea cucumber products. ▨, ready-to-eat products prepared by vacuum cooking (RTE-V); ▧, ready-to-eat products prepared by vacuum cooking and soaking (RTE-VS); ▩, ready-to-eat products prepared by traditional processing ( polysaccharides were detected largely in the waste fluids generated while processing the sea cucumber (Chen et al, 2015). There was no difference (p > 0.05) in the TRVs of polysaccharides between RTE-VS and RTE-T.…”

Section: Nutrient Retention In the Rte Sea Cucumbersmentioning

confidence: 99%

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Effects of processing method on chemical compositions and nutritional quality of ready‐to‐eat sea cucumber (Apostichopus japonicus)

Mei

et al. 2019

Food Science & Nutrition

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The effect of commercial processing methods on the nutritional value of ready‐to‐eat (RTE) sea cucumber Apostichopus japonicas was examined in this study. RTE sea cucumber products named RTE‐T and RTE‐V were prepared by two commercial methods, traditional processing, and vacuum cooking, respectively. Proximate, polysaccharide and mineral element composition, amino acid profiles, and true retention values of RTE sea cucumber products were evaluated and compared. Both commercial processing methods significantly changed the nutrient composition in RTE products, except that of Zn and Cu. Comparison of true retention values among RTE products showed that novel commercial method of vacuum cooking resulted in lower nutrient loss and had a shorter processing time than traditional processing. However, soaking after vacuum cooking significantly increased the nutrient loss of RTE sea cucumber. Therefore, vacuum cooking without soaking may be a promising alternative for producing RTE sea cucumber products with high nutritional quality.

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“…As shown in Figure while processing the sea cucumber (Chen et al, 2015). There was no difference (p > 0.05) in the TRVs of polysaccharides between RTE-VS and RTE-T.…”

Section: Nutrient Retention In the Rte Sea Cucumbersmentioning

confidence: 79%

Section: Nutrient Retention In the Rte Sea Cucumbersmentioning

confidence: 99%

Section: Nutrient Retention In the Rte Sea Cucumbersmentioning

confidence: 99%

Section: Nutrient Retention In the Rte Sea Cucumbersmentioning

confidence: 99%

See 2 more Smart Citations

Effects of processing method on chemical compositions and nutritional quality of ready‐to‐eat sea cucumber (Apostichopus japonicus)

Mei

et al. 2019

Food Science & Nutrition

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“…This process allows the recovery or separation of several compounds simultaneously, being proved as useful for metal recovery, extraction of natural products and waste water treatment [5,6]. There is also the possibility of using these systems as reaction medium, for instance in enzymatic reactions [7].…”

Section: Introductionmentioning

confidence: 99%

Correlation of three-liquid-phase equilibria involving ionic liquids

Rodríguez-Escontrela

Arce

Soto

et al. 2016

Phys. Chem. Chem. Phys.

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The difficulty of achieving a good thermodynamic description of phase equilibria is finding a model that can be extended to a large variety of chemical families and conditions. This problem gets worse in the case of systems containing more than two phases or involving complex compounds such as ionic liquids. However, there are interesting applications that involve multiphasic systems, and the promising features of ionic liquids suggest that they will play an important role in many future processes. In this work, for the first time, the simultaneous correlation of liquid-liquid and liquidliquid-liquid equilibrium data for ternary systems involving ionic liquids has been carried out. To that end, the phase diagram for the system water + [P 6 6 6 14 ][DCA] + hexane has been determined at 298.15 K and 323.15 K and atmospheric pressure. The importance of this system lies in the possibility of using the surface active ionic liquid to improve surfactant enhanced oil recovery methods. With those and previous measurements, thirteen sets of equilibrium data of ternary systems water + ionic liquid + oil have been correlated. The isoactivity equilibrium condition, using the NRTL model, and some pivotal strategies are proposed to correlate these complex systems.Good agreement has been found between experimental and calculated data in all the regions (one triphasic and two biphasic) of the diagrams. The geometric aspects related to the Gibbs energy of mixing function obtained with the model, together with the minor common tangent plane equilibrium condition, are valuable tools to check the consistency of the obtained correlation results.

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Three‐liquid‐phase salting‐out extraction of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)‐rich oils from Euphausia superba

Zeb

Teng

Shafiq

et al. 2021

Engineering in Life Sciences

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The TLPSOES parameters were optimized by response surface methodology using Box–Behnken design, which were 16.5% w/w of ammonium citrate, 17.5% w/w of ethanol, and 46% w/w of n‐hexane at 70 min of stirring time. Under optimized conditions the extraction efficiency attained was 90.91 ± 0.97% of EPA, 90.02 ± 1.04% of DHA, and 91.85 ± 1.11% of KO in the top n‐hexane phase. The highest extraction efficiency of proteins and flavonoids, i.e. 88.34 ± 1.35% and 79.67 ± 1.13%, was recorded in the solid interface and ethanol phase, respectively. The KO extracted by TLPSOES system consisted of lowest fluoride level compared to the conventional method and whole wet krill biomass. The TLPSOES is a potential candidate for nutraceutical industry of KO extraction from wet krill biomass.

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Three-liquid-phase salting-out extraction of effective components from waste liquor of processing sea cucumber

Cited by 22 publications

References 23 publications

Effects of processing method on chemical compositions and nutritional quality of ready‐to‐eat sea cucumber (Apostichopus japonicus)

Effects of processing method on chemical compositions and nutritional quality of ready‐to‐eat sea cucumber (Apostichopus japonicus)

Correlation of three-liquid-phase equilibria involving ionic liquids

Three‐liquid‐phase salting‐out extraction of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)‐rich oils from Euphausia superba

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