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Abstract
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 [ver mas...]
dc.contributor.authorMushtaq, Anam
dc.contributor.authorRoobab, Ume
dc.contributor.authorDenoya, Gabriela Inés
dc.contributor.authorInam‐Ur‐Raheem, Muhammad
dc.contributor.authorGullón, Beatriz
dc.contributor.authorLorenzo, Jose Manuel
dc.contributor.authorBarba, Francisco J.
dc.contributor.authorZeng, Xin‐An
dc.contributor.authorWali, Asif
dc.contributor.authorAadil, Rana Muhammad
dc.date.accessioned2020-07-30T11:09:14Z
dc.date.available2020-07-30T11:09:14Z
dc.date.issued2020-07-16
dc.identifier.issn1745-4549
dc.identifier.otherhttps://doi.org/10.1111/jfpp.14740
dc.identifier.urihttp://hdl.handle.net/20.500.12123/7639
dc.identifier.urihttps://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.14740
dc.description.abstractA 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.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherWiley
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceJournal of Food Processing Preservation 00 : e14740 (2020)es_AR
dc.subjectUltrasoundeng
dc.subjectUltrasonidoses_AR
dc.subjectSeed Oilseng
dc.subjectAceites de Semillases_AR
dc.subjectValue Addedeng
dc.subjectValor Agregadoes_AR
dc.subject.otherGreen Processingeng
dc.subject.otherProcesamiento Ecológicoes_AR
dc.subject.otherUltrasound-assisted Extractioneng
dc.subject.otherExtracción Asistida por Ultrasonidoes_AR
dc.titleAdvances in green processing of seed oils using ultrasound‐assisted extraction: A reviewes_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.filFil: Mushtaq, Anam. Universidad de Agricultura. Instituto Nacional de Ciencia y Tecnología de Alimentos. Faisalabad; Pakistán.es_AR
dc.description.filFil: Roobab, Ume. Universidad Tecnológica del Sur de China. Escuela de Ciencia e Ingeniería de Alimentos. Guangzhou; China.es_AR
dc.description.filFil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.es_AR
dc.description.filFil: Inam‐Ur‐Raheem, Muhammad. Universidad de Agricultura. Instituto Nacional de Ciencia y Tecnología de Alimentos. Faisalabad; Pakistán.es_AR
dc.description.filFil: Gullón, Beatriz. Universidad de Vigo. Campus Ourense. Facultad de Ciencias. Departamento de Ingeniería Química; España.es_AR
dc.description.filFil: Lorenzo, Jose Manuel. Parque Tecnológico de Galicia. Centro Tecnológico de la Carne de Galicia; España.es_AR
dc.description.filFil: 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.es_AR
dc.description.filFil: Zeng, Xin‐An. Universidad Tecnológica del Sur de China. Escuela de Ciencia e Ingeniería de Alimentos. Guangzhou; China.es_AR
dc.description.filFil: Wali, Asif. Universidad Internacional de Karakoram. Departamento de Agricultura y Tecnología de Alimentos; Pakistán.es_AR
dc.description.filFil: Aadil, Rana Muhammad. Universidad de Agricultura. Instituto Nacional de Ciencia y Tecnología de Alimentos. Faisalabad; Pakistán.es_AR
dc.subtypecientifico


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