Table of Contents
Processes, Volume 8, Issue 10 (October 2020) – 128 articles
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Cover Story (view full-size image) The aqueous extraction process (AEP) enables the concurrent extraction of oil and protein from [...] Read more. The aqueous extraction process (AEP) enables the concurrent extraction of oil and protein from almond flour without the use of flammable solvents. However, the majority of the extracted oil is entrapped in an emulsion that needs to be demulsified to free the extracted oil. The effects of scaling up the AEP of almond flour and the efficiency of enzymatic and chemical cream demulsification strategies were evaluated. Oil and protein extraction yields of 61.9% and 66.6% were achieved, respectively. At optimum conditions, enzymatic and chemical demulsification strategies increased the recovery of the extracted oil from 8% to 66%, compared with the control. However, enzymatic demulsification resulted in significant changes in the physicochemical properties of the cream protein and faster demulsification compared with the chemical approach. View this paper