Efecto de los parámetros del proceso de extracción por prensado sobre el rendimiento y la calidad de aceite de Pistacho

Pistachio nuts have high economical and nutritional value, mostly due to their elevated oil con­tent (50%), which is composed mainly of oleic and linoleic fatty acids. Box-Behnken experimental designs were performed to optimize the oil extraction by response surface analysis. The independent variables measured were seed moisture content (SMC), restriction die (RD), screw press speed (PS) and pressing temperature (PT), while the response variables considered were oil recovery (OR), fine solid contents in the oil (FSC), oil remain­ing in the cake (OC) and parameters related to oil quality (free fatty acid composition (FFAC, mg KOH/g oil), peroxide value (PV, meq O2/kg oil), K232, K270 and pigment contents, mg/kg oil). Given that the chemical quality of pistachio nut oil pressed under different conditions was not affected, the process response was optimized in order to maximize OR under two pressing temperatures. Therefore, at 75 °C, pistachio oil extraction showed a maximum OR (79.61 g/100 g oil) at 8% SMC, 4 mm RD and 20 rpm SP; while, under cold-pressed conditions, the maximum OR (65.97 g/100 g oil) was achieved at 10% SMC, 4mm RD and 20 rpm SP. It is important to highlight that OR values were higher than the results reported previously and the chemical quality parameters from both oils were in the range of Codex standards for virgin (non-refined) oils (FFAC < 0.31 and PV < 0.33).Los frutos de pistacho son altamente nutritivos, principalmente debido a su contenido de aceite (50%), compuesto principalmente por ácidos grasos mono y di-insaturados. Con la finalidad de conocer las condiciones de proceso adecuadas que permitan maximizar la cantidad de aceite extraído preservando la calidad química del mismo se utilizaron dos diseños experimentales de Box-Behnken. Las variables independientes analizadas fueron la humedad de la semilla (HS), el diámetro de reducción (DR), la velocidad y temperatura de prensado (VP y TP, respectivamente), mientras que las variables de respuesta fueron el rendimiento en aceite (RA), el contenido de sólidos finos en el aceite (CFA), el aceite remanente en torta (AT) y parámetros relacionados con la calidad (composición en ácidos grasos libres (CAGL, mg KOH/g aceite), índice de peróxido (IP, meqO2/kg aceite), K232, K270 y pigmentos (mg/kg aceite)). La calidad química de los aceites obtenidos no mostró daño oxidativo y/o hidrolítico significativo bajo las diferentes condiciones del proceso (IP< 0.33 y CAGL< 0.31, respectivamente), por lo tanto, la respuesta se optimizó para maximizar RA a dos TP, 75 y 40 °C. El rendimiento en aceite se maximizó ajustando HS (8% ó 10% b.h.), DR (4 mm), VP (20 rpm) a ambas temperaturas, alcanzando extracciones de aceite de 79.61% y 65.97%, respectivament

Walnut and almond oil screw-press extraction at industrial scale: Effects of process parameters on oil yield and quality

Walnut and almond kernels are highly nutritious mainly due to their high oil contents. In this study, 32 factorial experimental designs were used to optimize processes for oil extraction by screw-pressing at industrial scale. Experimental designs included seed moisture content (SMC), and restriction die (RD) as the main processing parameters. Theoretical models were scanned against experimental data in order to optimize oil extraction conditions. The response variables analyzed were oil yield (OY), fine solid content (FC) in oil, and oil quality parameters. Fitted models for OY indicated maximum predicted values similar to the highest experimental values. Walnut oil extractions showed a maximum OY (84.5 ± 2.3 %) at 7.21% SMC, and 10 mm RD. For almond kernels, maximum OY (71.9 ± 3.5%) was obtained at 9.42% SMC, and 12 mm RD. Chemical quality parameters from both oils were in the ranges stated in Codex (FAO/WHO) standards for virgin (non-refined) oils

Co-encapsulated of potential probiotic yeast Kluyveromyces marxianus and peanut skin polyphenolic extract as a functional ingredient

Fil: Centomo, Antonella M. Universidad Nacional de Villa María. Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica; Argentina.Fil: Diaz Vergara, Ladislao I. Universidad Nacional de Villa María. Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica; Argentina.Fil: Rossi, Yanina E. Universidad Nacional de Villa María. Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica; Argentina.Fil: Vanden Braber, Noelia L. Universidad Nacional de Villa María. Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica; Argentina.Fil: Bodoira, Romina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Instituto de Ciencia y Tecnología de los Alimentos; Argentina.Fil: Bodoira, Romina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos; Argentina.Fil: Maestri, Damián. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina.Fil: Maestri, Damián. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto Multidisciplinario de Biología Vegetal. Área Química Agrícola; Argentina.Fil: Cavaglieri, Lilia R. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Físico-Químicas y Naturales. Departamento de Microbiología e Inmunología; Argentina.Fil: Montenegro, Mariana A. Universidad Nacional de Villa María. Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica; Argentina.The aim of this study was to develop and evaluate the bioactive properties and storage stability of microcapsules (MCs) obtained by co-encapsulation of the potential probiotic yeast Kluyveromyces marxianus VM004 and peanut skin polyphenolic extract (PSE) by spray drying, using whey protein concentrate (WPC) and water-soluble chitosan (WSCh) as wall materials. The results showed that the selected wall materials provided protection to yeast during spray drying, storage, and simulated gastrointestinal conditions, obtaining better results for WPC and higher concentrations of PSE. Moreover, all formulations demonstrated cytoprotective effects against menadione-induced oxidative stress in normal rat ileum epithelial cells (IEC-18) at all concentrations and storage temperatures evaluated. These results suggest that the obtained MCs could be potential functional food ingredients, considering their antioxidant, cytoprotective, and potential probiotic properties.info:eu-repo/semantics/publishedVersionFil: Centomo, Antonella M. Universidad Nacional de Villa María. Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica; Argentina.Fil: Diaz Vergara, Ladislao I. Universidad Nacional de Villa María. Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica; Argentina.Fil: Rossi, Yanina E. Universidad Nacional de Villa María. Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica; Argentina.Fil: Vanden Braber, Noelia L. Universidad Nacional de Villa María. Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica; Argentina.Fil: Bodoira, Romina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Instituto de Ciencia y Tecnología de los Alimentos; Argentina.Fil: Bodoira, Romina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos; Argentina.Fil: Maestri, Damián. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina.Fil: Maestri, Damián. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto Multidisciplinario de Biología Vegetal. Área Química Agrícola; Argentina.Fil: Cavaglieri, Lilia R. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Físico-Químicas y Naturales. Departamento de Microbiología e Inmunología; Argentina.Fil: Montenegro, Mariana A. Universidad Nacional de Villa María. Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica; Argentina

Assessment of sesame (Sesamum indicum L.) cake as a source of high-added value substances: from waste to health

The risk of exhaustion of natural resources and raw materials have given rise to emerging trends such as recycling of food waste. From the economical and ecological points of view, conversion of biowaste to high added value compounds has been getting great attention among the science and commercial entities. Due to their high-added value phytochemicals, agricultural and food residues have been a great significant to the researchers around the world. This study focuses on the valorisation of cake derived from sesame oil processing. If the very valuable non-nutrient phytochemicals in sesame cake are not evaluated properly, they would be consumed as just animal feed or fertilizers. They might be employed as antiaging (in pharmaceutical products), or free radical scavenger (in dietary supplements), or preservative additive against lipid oxidation (in fat containing food products). This review article aims to present pharmacological and therapeutic effects of sesame cake extract by pointing out its application in pharmaceutical, cosmetic and food industries