Partición trifásica asistida por enzimas: una alternativa eficiente para la extracción de aceite de sésamo (Sesamum indicum L.).

Three-phase partitioning (TPP) was explored for oil extraction from Sesamum indicum L. seeds. The process parameters, namely the salt concentration, slurry/t-butanol ratio and system pH were standardized. The optimum conditions for maximum oil recovery using TPP were an ammonium sulphate concentration of 40% (w/v), slurry/t-butanol ratio of 1:1 (v/v) and system pH of 5.0. The powdered seeds were subjected to enzyme-assisted three-phase partitioning (EATPP) which was pre-treated with pectinase, protease and a mixture of ɑ-amylase and amylo-glucosidase (1:1 ratio) followed by TPP (as standardized conditions) and its efficacy in recovering oil was compared with TPP and solvent extraction (SE). Out of all the enzymes studied, EATPP with pectinase resulted in the highest oil recovery (86.12%), which was higher than that of TPP (78.24%). The free fatty acids, saponification value and peroxide values were observed to be lower in the case of TPP and EATPP when compared to SE, indicating better oil quality.Se investigó la partición trifásica (TPP) para la extracción de aceite de semillas de Sesamum indicum L. Los parámetros del proceso, como la concentración de sal, la proporción de suspensión/t-butanol y el pH del sistema, fueron estandarizados. Las condiciones óptimas para la recuperación máxima de aceite utilizando TPP fueron una concentración de sulfato de amonio del 40% (p/v), una relación de suspensión/t-butanol de 1: 1 (v/v) y un pH del sistema de 5.0. Las semillas en polvo se sometieron a una partición trifásica asistida por enzimas (EATPP) que se trata previamente con pectinasa, proteasa y mezcla de ?-amilasa y amilo-glucosidasa (relación 1:1) seguida de TPP (como condiciones estandarizadas) y su eficacia como recuperación de aceite se compara con TPP y extracción con solventes (SE). De todas las enzimas estudiadas, la EATPP con pectinasa produjo la mayor recuperación de aceite (86.12%), que es mayor que la de TPP (78.24%). Los ácidos grasos libres, el índice de saponificación y de peróxidos fueron más bajos en el caso de TPP y EATPP en comparación con SE lo que indica mejor calidad del aceite

Functional hard-boiled candy formulation employing Plackett Burman design

230-236Plackett-Burman experimental design was employed as a screening experiment with five variables for preparation of hard boiled candy. The effect of varying the levels of hard-boiled candy ingredients such as ratio of liquid glucose (30-40%): sugar (60-70%) addition of nutraceuticals namely green tea extract (0.5-1%) and Amla powder (0.5-1%) along with salt (0.1 to 0.2%) on the physicochemical responses such as hardness, colour, total polyphenol, antioxidant radical scavenging, vitamin C and overall quality were studied. Results indicated that a formulation of: sugar 70%, liquid glucose 30%, amla powder and green tea extract 1% and salt 0.1% was considered as the optimum for obtaining a hard-boiled candy (HBC) with highest overall quality. The present study showed that the hard-boiled candy with added green tea extract and Amla powder were natural sources of polyphenols, vitamin C and antioxidants