Advances in green processing of seed oils using ultrasound‐assisted extraction: A review

Autores
Mushtaq, Anam; Roobab, Ume; Denoya, Gabriela Inés; Inam‐Ur‐Raheem, Muhammad; Gullón, Beatriz; Lorenzo, Jose Manuel; Barba, Francisco J.; Zeng, Xin‐An; Wali, Asif; Aadil, Rana Muhammad
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
A growing interest in green bio‐refining technology using ultrasound to extract high‐added value compounds has been observed in the last decades. Therefore, it is of critical importance to consider the impact of the ultrasound technology on the efficiency of oil extraction from seeds as well as on the properties of extracted oils. The cavitation phenomena induced by ultrasound enhance the oil yield as it shatters the primary cell wall of the seeds and makes an easy release of oil. Thus, the higher oil yield is obtained when ultrasound‐assisted extraction (UAE) is used as compared to conventional methods. The properties of UAE oil such as crystallization, free fatty acid content, and oxidative stability are influenced by the ultrasonic time, temperature, intensity, and type of solvent employed during extraction. It can be concluded that UAE is a more efficient technique, which allows the use of alternative green solvents and the production of high‐quality products.
Fil: Mushtaq, Anam. Universidad de Agricultura. Instituto Nacional de Ciencia y Tecnología de Alimentos. Faisalabad; Pakistán.
Fil: Roobab, Ume. Universidad Tecnológica del Sur de China. Escuela de Ciencia e Ingeniería de Alimentos. Guangzhou; China.
Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.
Fil: Inam‐Ur‐Raheem, Muhammad. Universidad de Agricultura. Instituto Nacional de Ciencia y Tecnología de Alimentos. Faisalabad; Pakistán.
Fil: Gullón, Beatriz. Universidad de Vigo. Campus Ourense. Facultad de Ciencias. Departamento de Ingeniería Química; España.
Fil: Lorenzo, Jose Manuel. Parque Tecnológico de Galicia. Centro Tecnológico de la Carne de Galicia; España.
Fil: Barba, Francisco J. Universidad de Valencia. Facultad de Farmacia, Medicina Preventiva y Salud Pública. Departamento de Ciencia de Alimentos. Toxicología y Medicina Forense. Nutrición y Ciencia de Alimentos; España.
Fil: Zeng, Xin‐An. Universidad Tecnológica del Sur de China. Escuela de Ciencia e Ingeniería de Alimentos. Guangzhou; China.
Fil: Wali, Asif. Universidad Internacional de Karakoram. Departamento de Agricultura y Tecnología de Alimentos; Pakistán.
Fil: Aadil, Rana Muhammad. Universidad de Agricultura. Instituto Nacional de Ciencia y Tecnología de Alimentos. Faisalabad; Pakistán.
Fuente
Journal of Food Processing Preservation 00 : e14740 (2020)
Materia
Ultrasound
Seed Oils
Value Added
Ultrasonidos
Aceites de Semillas
Valor Agregado
Green Processing
Ultrasound-assisted Extraction
Procesamiento Ecológico
Extracción Asistida por Ultrasonido
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/7639
Acceder
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oai_identifier_str oai:localhost:20.500.12123/7639
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spelling Advances in green processing of seed oils using ultrasound‐assisted extraction: A reviewMushtaq, AnamRoobab, UmeDenoya, Gabriela InésInam‐Ur‐Raheem, MuhammadGullón, BeatrizLorenzo, Jose ManuelBarba, Francisco J.Zeng, Xin‐AnWali, AsifAadil, Rana MuhammadUltrasoundSeed OilsValue AddedUltrasonidosAceites de SemillasValor AgregadoGreen ProcessingUltrasound-assisted ExtractionProcesamiento EcológicoExtracción Asistida por UltrasonidoA growing interest in green bio‐refining technology using ultrasound to extract high‐added value compounds has been observed in the last decades. Therefore, it is of critical importance to consider the impact of the ultrasound technology on the efficiency of oil extraction from seeds as well as on the properties of extracted oils. The cavitation phenomena induced by ultrasound enhance the oil yield as it shatters the primary cell wall of the seeds and makes an easy release of oil. Thus, the higher oil yield is obtained when ultrasound‐assisted extraction (UAE) is used as compared to conventional methods. The properties of UAE oil such as crystallization, free fatty acid content, and oxidative stability are influenced by the ultrasonic time, temperature, intensity, and type of solvent employed during extraction. It can be concluded that UAE is a more efficient technique, which allows the use of alternative green solvents and the production of high‐quality products.Fil: Mushtaq, Anam. Universidad de Agricultura. Instituto Nacional de Ciencia y Tecnología de Alimentos. Faisalabad; Pakistán.Fil: Roobab, Ume. Universidad Tecnológica del Sur de China. Escuela de Ciencia e Ingeniería de Alimentos. Guangzhou; China.Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.Fil: Inam‐Ur‐Raheem, Muhammad. Universidad de Agricultura. Instituto Nacional de Ciencia y Tecnología de Alimentos. Faisalabad; Pakistán.Fil: Gullón, Beatriz. Universidad de Vigo. Campus Ourense. Facultad de Ciencias. Departamento de Ingeniería Química; España.Fil: Lorenzo, Jose Manuel. Parque Tecnológico de Galicia. Centro Tecnológico de la Carne de Galicia; España.Fil: Barba, Francisco J. Universidad de Valencia. Facultad de Farmacia, Medicina Preventiva y Salud Pública. Departamento de Ciencia de Alimentos. Toxicología y Medicina Forense. Nutrición y Ciencia de Alimentos; España.Fil: Zeng, Xin‐An. Universidad Tecnológica del Sur de China. Escuela de Ciencia e Ingeniería de Alimentos. Guangzhou; China.Fil: Wali, Asif. Universidad Internacional de Karakoram. Departamento de Agricultura y Tecnología de Alimentos; Pakistán.Fil: Aadil, Rana Muhammad. Universidad de Agricultura. Instituto Nacional de Ciencia y Tecnología de Alimentos. Faisalabad; Pakistán.Wiley2020-07-30T11:09:14Z2020-07-30T11:09:14Z2020-07-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/7639https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.147401745-4549https://doi.org/10.1111/jfpp.14740Journal of Food Processing Preservation 00 : e14740 (2020)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:48:34Zoai:localhost:20.500.12123/7639instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:48:35.152INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Advances in green processing of seed oils using ultrasound‐assisted extraction: A review
title Advances in green processing of seed oils using ultrasound‐assisted extraction: A review
spellingShingle Advances in green processing of seed oils using ultrasound‐assisted extraction: A review
Mushtaq, Anam
Ultrasound
Seed Oils
Value Added
Ultrasonidos
Aceites de Semillas
Valor Agregado
Green Processing
Ultrasound-assisted Extraction
Procesamiento Ecológico
Extracción Asistida por Ultrasonido
title_short Advances in green processing of seed oils using ultrasound‐assisted extraction: A review
title_full Advances in green processing of seed oils using ultrasound‐assisted extraction: A review
title_fullStr Advances in green processing of seed oils using ultrasound‐assisted extraction: A review
title_full_unstemmed Advances in green processing of seed oils using ultrasound‐assisted extraction: A review
title_sort Advances in green processing of seed oils using ultrasound‐assisted extraction: A review
dc.creator.none.fl_str_mv Mushtaq, Anam
Roobab, Ume
Denoya, Gabriela Inés
Inam‐Ur‐Raheem, Muhammad
Gullón, Beatriz
Lorenzo, Jose Manuel
Barba, Francisco J.
Zeng, Xin‐An
Wali, Asif
Aadil, Rana Muhammad
author Mushtaq, Anam
author_facet Mushtaq, Anam
Roobab, Ume
Denoya, Gabriela Inés
Inam‐Ur‐Raheem, Muhammad
Gullón, Beatriz
Lorenzo, Jose Manuel
Barba, Francisco J.
Zeng, Xin‐An
Wali, Asif
Aadil, Rana Muhammad
author_role author
author2 Roobab, Ume
Denoya, Gabriela Inés
Inam‐Ur‐Raheem, Muhammad
Gullón, Beatriz
Lorenzo, Jose Manuel
Barba, Francisco J.
Zeng, Xin‐An
Wali, Asif
Aadil, Rana Muhammad
author2_role author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Ultrasound
Seed Oils
Value Added
Ultrasonidos
Aceites de Semillas
Valor Agregado
Green Processing
Ultrasound-assisted Extraction
Procesamiento Ecológico
Extracción Asistida por Ultrasonido
topic Ultrasound
Seed Oils
Value Added
Ultrasonidos
Aceites de Semillas
Valor Agregado
Green Processing
Ultrasound-assisted Extraction
Procesamiento Ecológico
Extracción Asistida por Ultrasonido
dc.description.none.fl_txt_mv A growing interest in green bio‐refining technology using ultrasound to extract high‐added value compounds has been observed in the last decades. Therefore, it is of critical importance to consider the impact of the ultrasound technology on the efficiency of oil extraction from seeds as well as on the properties of extracted oils. The cavitation phenomena induced by ultrasound enhance the oil yield as it shatters the primary cell wall of the seeds and makes an easy release of oil. Thus, the higher oil yield is obtained when ultrasound‐assisted extraction (UAE) is used as compared to conventional methods. The properties of UAE oil such as crystallization, free fatty acid content, and oxidative stability are influenced by the ultrasonic time, temperature, intensity, and type of solvent employed during extraction. It can be concluded that UAE is a more efficient technique, which allows the use of alternative green solvents and the production of high‐quality products.
Fil: Mushtaq, Anam. Universidad de Agricultura. Instituto Nacional de Ciencia y Tecnología de Alimentos. Faisalabad; Pakistán.
Fil: Roobab, Ume. Universidad Tecnológica del Sur de China. Escuela de Ciencia e Ingeniería de Alimentos. Guangzhou; China.
Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.
Fil: Inam‐Ur‐Raheem, Muhammad. Universidad de Agricultura. Instituto Nacional de Ciencia y Tecnología de Alimentos. Faisalabad; Pakistán.
Fil: Gullón, Beatriz. Universidad de Vigo. Campus Ourense. Facultad de Ciencias. Departamento de Ingeniería Química; España.
Fil: Lorenzo, Jose Manuel. Parque Tecnológico de Galicia. Centro Tecnológico de la Carne de Galicia; España.
Fil: Barba, Francisco J. Universidad de Valencia. Facultad de Farmacia, Medicina Preventiva y Salud Pública. Departamento de Ciencia de Alimentos. Toxicología y Medicina Forense. Nutrición y Ciencia de Alimentos; España.
Fil: Zeng, Xin‐An. Universidad Tecnológica del Sur de China. Escuela de Ciencia e Ingeniería de Alimentos. Guangzhou; China.
Fil: Wali, Asif. Universidad Internacional de Karakoram. Departamento de Agricultura y Tecnología de Alimentos; Pakistán.
Fil: Aadil, Rana Muhammad. Universidad de Agricultura. Instituto Nacional de Ciencia y Tecnología de Alimentos. Faisalabad; Pakistán.
description A growing interest in green bio‐refining technology using ultrasound to extract high‐added value compounds has been observed in the last decades. Therefore, it is of critical importance to consider the impact of the ultrasound technology on the efficiency of oil extraction from seeds as well as on the properties of extracted oils. The cavitation phenomena induced by ultrasound enhance the oil yield as it shatters the primary cell wall of the seeds and makes an easy release of oil. Thus, the higher oil yield is obtained when ultrasound‐assisted extraction (UAE) is used as compared to conventional methods. The properties of UAE oil such as crystallization, free fatty acid content, and oxidative stability are influenced by the ultrasonic time, temperature, intensity, and type of solvent employed during extraction. It can be concluded that UAE is a more efficient technique, which allows the use of alternative green solvents and the production of high‐quality products.
publishDate 2020
dc.date.none.fl_str_mv 2020-07-30T11:09:14Z
2020-07-30T11:09:14Z
2020-07-16
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/7639
https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.14740
1745-4549
https://doi.org/10.1111/jfpp.14740
url http://hdl.handle.net/20.500.12123/7639
https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.14740
https://doi.org/10.1111/jfpp.14740
identifier_str_mv 1745-4549
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv Journal of Food Processing Preservation 00 : e14740 (2020)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.623145

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