Thilakarathna R C N, Siow Lee Fong, Tang Teck-Kim, Lee Yee Ying
School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, 47500 Subang Jaya, Selangor Malaysia.
Institute of Bioscience, University Putra Malaysia, 43400 Serdang, Selangor Malaysia.
J Food Sci Technol. 2023 Apr;60(4):1222-1236. doi: 10.1007/s13197-022-05359-7. Epub 2022 Jan 31.
Oil has extensively been extracted from oil-bearing crops and traded globally as a major food commodity. There is always a huge demand from the fats and oils industries to increase oil yield because of profitability benefits. If extraction is conducted under mild operating conditions to preserve and improve the oil quality, then it would be an added value. Ultrasound that works on the cavitational action helps to fulfil the gap. Ultrasound is gaining tremendous interest as an alternative to replace the current conventional extractions approach because of its multiple benefits. Cavitation generated by ultrasound eases the release of oil from cell matrices, thereby allowing the extraction to be carried out under mild processing conditions. The effect enhances the oil yield whilst preserving the quality of the oil. In ultrasound, green solvents can be used to replace toxic organic solvents. Recent up-to-date approaches utilised a combination of ultrasound with enzyme, microwave and supercritical technology to further enhance the oil extraction. This review highlights a comprehensive work of the impact of ultrasound and ultrasound in combination with other technologies on oil extraction, which emphasises the extraction yield and physicochemical properties of the oil, such as fatty acid composition, oxidative stability with the retention of the lipophilic phytochemicals and iodine, saponification values and colour parameters. Understanding of ultrasonication techniques for oil extraction served to be essential and useful information for the fats and oils scientists from academia and industries to explore the possibility of employing a sustainable and mild approaches for extracting oil from various crops.
人们已广泛从油料作物中提取油脂，并将其作为一种主要食品商品在全球进行交易。由于利润丰厚，油脂行业一直有提高油脂产量的巨大需求。如果在温和的操作条件下进行提取以保存和提高油脂质量，那么这将是一项附加价值。基于空化作用的超声有助于填补这一空白。由于其诸多优点，超声作为替代当前传统提取方法的一种手段正引起人们极大的兴趣。超声产生的空化作用可使油脂从细胞基质中更容易释放出来，从而能在温和的加工条件下进行提取。这种作用提高了油脂产量，同时又保留了油脂的质量。在超声提取过程中，可以使用绿色溶剂来替代有毒的有机溶剂。最近的最新方法是将超声与酶、微波和超临界技术结合使用，以进一步提高油脂提取率。本综述重点介绍了超声以及超声与其他技术结合对油脂提取影响的全面研究，其中强调了油脂的提取率和物理化学性质，如脂肪酸组成、氧化稳定性以及亲脂性植物化学物质、碘、皂化值和颜色参数的保留情况。了解超声提取技术对于学术界和工业界的油脂科学家来说至关重要，可为他们探索采用可持续且温和的方法从各种作物中提取油脂提供有用信息。
