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Article

Effect of Pulsed Electric Fields (PEF) on Extraction Yield and Stability of Oil Obtained from Dry Pecan Nuts (Carya illinoinensis (Wangenh. K. Koch))

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FEMSA Biotechnology Center, Tecnológico de Monterrey, School of Engineering and Sciences, Eugenio Garza Sada Ave. 2501, 64849 Monterrey, Mexico
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AGROTECNIO CERCA Center, Department of Food Technology, University of Lleida, Rovira Roure Ave. 191, 25198 Lleida, Spain
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Bioengineering Center, Tecnológico de Monterrey, School of Engineering and Sciences, Epigmenio González Ave. 500, 76130 Queretaro, Mexico
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Author to whom correspondence should be addressed.
Academic Editors: Adrián Rabadán and Rodolfo Bernabéu
Foods 2021, 10(7), 1541; https://doi.org/10.3390/foods10071541
Received: 30 May 2021 / Revised: 28 June 2021 / Accepted: 30 June 2021 / Published: 3 July 2021
Pulsed electric fields (PEF) have been reported to increase the total oil extraction yield (OEYTOTAL) of fresh pecan nuts maintaining oil characteristics and increasing phenolic compounds in the remaining by-product. However, there is no information regarding the PEF effect on dry pecan nuts. Dry kernels were pretreated at three specific energy inputs (0.8, 7.8 and 15.0 kJ/kg) and compared against untreated kernels and kernels soaked at 3, 20 and 35 min. OEYTOTAL, kernels microstructure, oil stability (acidity, antioxidant capacity (AC), oil stability index, phytosterols and lipoxygenase activity), along with by-products phenolic compounds (total phenolics (TP), condensed tannins (CT)) and AC were evaluated. Untreated kernels yielded 88.7 ± 3.0%, whereas OEYTOTAL of soaked and PEF-treated kernels were 76.5–83.0 and 79.8–85.0%, respectively. Kernels microstructural analysis evidenced that the 0.8 kJ/kg pretreatment induced oleosomes fusion, while no differences were observed in the stability of extracted oils. PEF applied at 0.8 kJ/kg also increased by-products CT by 27.0–43.5% and AC by 21.8–24.3% compared to soaked and untreated kernels. These results showed that PEF does not improve OEYTOTAL when it is applied to dry pecan nuts, demonstrating that kernelsʹ moisture, oil content and microstructure play an important role in the effectiveness of PEF. View Full-Text
Keywords: pulsed electric fields; pecan nut oil; oil extraction yield; microstructural analysis; oil stability; enzyme activity pulsed electric fields; pecan nut oil; oil extraction yield; microstructural analysis; oil stability; enzyme activity
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MDPI and ACS Style

Rábago-Panduro, L.M.; Morales-de la Peña, M.; Romero-Fabregat, M.P.; Martín-Belloso, O.; Welti-Chanes, J. Effect of Pulsed Electric Fields (PEF) on Extraction Yield and Stability of Oil Obtained from Dry Pecan Nuts (Carya illinoinensis (Wangenh. K. Koch)). Foods 2021, 10, 1541. https://doi.org/10.3390/foods10071541

AMA Style

Rábago-Panduro LM, Morales-de la Peña M, Romero-Fabregat MP, Martín-Belloso O, Welti-Chanes J. Effect of Pulsed Electric Fields (PEF) on Extraction Yield and Stability of Oil Obtained from Dry Pecan Nuts (Carya illinoinensis (Wangenh. K. Koch)). Foods. 2021; 10(7):1541. https://doi.org/10.3390/foods10071541

Chicago/Turabian Style

Rábago-Panduro, Lourdes M., Mariana Morales-de la Peña, María P. Romero-Fabregat, Olga Martín-Belloso, and Jorge Welti-Chanes. 2021. "Effect of Pulsed Electric Fields (PEF) on Extraction Yield and Stability of Oil Obtained from Dry Pecan Nuts (Carya illinoinensis (Wangenh. K. Koch))" Foods 10, no. 7: 1541. https://doi.org/10.3390/foods10071541

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