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High pressure pre-treatment of Moringa oleifera seed kernels prior to aqueous enzymatic oil extraction

Mat Yusoff, M. B., Gordon, M. H., Ezeh, O. and Niranjan, K. (2017) High pressure pre-treatment of Moringa oleifera seed kernels prior to aqueous enzymatic oil extraction. Innovative Food Science and Emerging Technologies, 39. pp. 129-136. ISSN 1466-8564

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To link to this item DOI: 10.1016/j.ifset.2016.11.014

Abstract/Summary

High pressure processing (HPP) was applied as a pre-treatment on Moringa oleifera (MO) kernels, for the first time, prior to aqueous enzymatic extraction (AEE) of the MO oil, and the effect of this pre-treatment is reported in terms of the free oil recovery and the nature of the cream emulsions formed. The HPP pre-treatments (50-250 MPa, 20-60 ⁰C, 10-60 min) generally resulted in higher free oil recoveries and thinner emulsion layers from ground-sieved kernels than the whole kernels. Optimization of the HPP parameters indicated linear increment in free oil recovery with increase in temperature and time, but not the pressure level. Without the pre-boiling step in the AEE process, the use of HPP pre-treatment at 50 MPa and 60 ⁰C for 35 min resulted in approximately 73% (w/w) free oil recovery with thinner emulsion layer than the use of AEE alone. These findings highlighted the ability of HPP in altering the MO protein structure into a form of less emulsifying functional properties, thus further de-emulsification method may not be necessary.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:68173
Publisher:Elsevier

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