Health oil preparation from gardenia seeds by aqueous enzymatic extraction combined with puffing pre-treatment and its properties analysis

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2023-05-24 DOI:10.1007/s10068-023-01319-9

Chengyu Jin, Lingyun Wang, Xiaoying Liu, Yuanchao Lu, Ningxiang Yu, Xiaohua Nie, Qin Ye, Xianghe Meng

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引用次数: 2

Abstract

Gardenia jasminoides Ellis, a representative for “homology of medicine and food”, can be used to produce pigment and edible oil. Here, aqueous enzymatic extraction (AEE) combined with puffing pre-treatment was explored to prepare oil from gardenia seeds. Both wet-heating puffing (WP) at 90 °C and dry-heating puffing (DP) at 1.0 MPa facilitated the release of free oil by AEE, resulting in the highest free oil yields (FOY) of 21.8% and 23.2% within 3 h, much higher than that of un-puffed group. Additionally, active crocin and geniposide were also completely released. The FOY obtained was much higher than mechanical pressing method (10.44%), and close to solvent extraction (25.45%). Microstructure analysis indicated that gardenia seeds expanded by dry-heating puffing (1.0 MPa) had a larger, rougher surface and porous structure than other groups. Overall, AEE coupled with puffing pre-treatment developed is an eco-friendly extraction technology with high efficiency that can be employed to oil preparation.

Graphical abstract

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栀子籽水酶提取膨化预处理保健油的制备及其性质分析

栀子是“药食同源”的代表，可用于生产色素和食用油。以栀子种子为原料，采用水酶提取法结合膨化预处理制备栀子油。90°C下的湿热膨化（WP）和1.0MPa下的干热膨化（DP）都促进了AEE释放游离油，导致3小时内游离油产率（FOY）最高，分别为21.8%和23.2%，远高于未膨化组。此外，活性番红花苷和京尼泊苷也被完全释放。显微结构分析表明，采用干热膨化（1.0MPa）膨化的栀子种子比其他组分具有更大、更粗糙的表面和多孔结构。总体而言，AEE与膨化预处理相结合是一种环保高效的提取技术，可用于油脂制备。图形摘要

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.