An Innovative Strategy of Comprehensive Utilization of Tiger Nuts (Cyperus esculentus L.): Simultaneous Extraction of Oil and Glucose Syrup by Amylolysis-Assisted Aqueous Extraction Process

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2024-07-24 DOI:10.1007/s11947-024-03519-5

Shiqi Zhang, Yiming Jiang, Yanjun Tong, Juncai Leng, Tingyi Zhou, Zihan Gao, Han Liu, Chenlu Zhu, Wenbin Zhang, Ruijin Yang

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Abstract

The tiger nut (Cyperus esculentus L.) possesses a substantial nutrition yet its industrialization process is characterized by sluggishness. Herein, we introduced a green approach to achieve simultaneous extraction of oil and glucose syrup from tiger nuts via an amylolysis-assisted aqueous extraction process (AAEP). Briefly, tiger nut flour was rinsed with fivefold distilled water for 1 h to eliminate non-starch polysaccharides and separate the majority of the oil (64.02%). Subsequently, liquefaction was conducted using α-amylase (AMY), followed by saccharification employing amyloglucosidase (AMG) and pullulanase. The operating conditions of amylolysis were optimized which include enzyme dosage and time of liquefaction and saccharification. Eventually, the final yield of oil and glucose syrup reached 89.84% and 89.41%, respectively. Confocal laser scanning microscopy (CLSM) results demonstrated that starch hydrolysis promoted the release of encapsulated oil, which enhanced the extraction efficiency of oil. Overall, our findings highlight that AAEP is an effective industrial approach facilitating comprehensive utilization of tiger nuts.

Graphical Abstract

Abstract Image

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虎掌果（Cyperus esculentus L.）综合利用的创新战略：通过淀粉溶解辅助水萃取工艺同时提取油脂和葡萄糖浆

虎掌果（Cyperus esculentus L.）营养丰富，但其工业化进程缓慢。在此，我们介绍了一种通过淀粉溶解辅助水提取工艺（AAEP）同时提取虎坚果油和葡萄糖浆的绿色方法。简而言之，用五倍蒸馏水冲洗虎坚果粉 1 小时，以去除非淀粉多糖并分离出大部分油脂（64.02%）。随后，使用α-淀粉酶（AMY）进行液化，再使用淀粉葡萄糖苷酶（AMG）和纤维素酶进行糖化。对淀粉分解的操作条件进行了优化，包括酶用量、液化和糖化时间。最终，油和葡萄糖浆的最终产量分别达到 89.84% 和 89.41%。共焦激光扫描显微镜（CLSM）结果表明，淀粉水解促进了包裹油的释放，从而提高了油的提取效率。总之，我们的研究结果表明 AAEP 是一种有效的工业方法，可促进虎皮果的综合利用。图文摘要

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.