Effects of enzymatic extraction on the simultaneous extraction of oil and protein from full-fat almond flour, insoluble microstructure, emulsion stability and functionality

Fernanda Furlan Goncalves Dias; Ameer Y. Taha; Leite Nobrega de Moura Bell

doi:10.1016/j.fufo.2022.100151

Effects of enzymatic extraction on the simultaneous extraction of oil and protein from full-fat almond flour, insoluble microstructure, emulsion stability and functionality

Fernanda Furlan Goncalves Dias, Ameer Y. Taha, Leite Nobrega de Moura Bell

Research output: Contribution to journal › Article › peer-review

6 Scopus citations

Abstract

Lipid and protein extractability from food matrices has been challenged by the use of several sequential unit operations and flammable solvents to produce defatted flours. The effects of enzymatic extraction on the simultaneous extraction of lipids and proteins from full-fat almond flour, insoluble microstructure, and oil recovery from two different emulsion destabilization strategies (enzymatic and pH-shift) were evaluated. The physicochemical and functional properties of emulsion proteins were evaluated to elucidate the impact of both demulsification strategies on oil recovery and composition. Enzymatic extraction achieved 67% of oil and 77% of protein extractability while generating smaller protein fragments and a more porous insoluble structure. Enzymatic destabilization increased the degree of hydrolysis of the emulsion proteins from 8 to 22% while reducing their hydrophobicity from 1205 to 688. Moreover, it increased emulsion protein solubility from 33 to 50% (pH 5) while reducing its emulsification capacity from 731 to 324 g oil/ g. The changes observed in the physicochemical and functional properties of the emulsion proteins led to a 93% recovery of the extracted oil, highlighting the potential mechanisms involved during the emulsion breakdown. The almond oil fatty acid composition was not affected by the destabilization strategies evaluated, evidencing that enzymatic extraction followed by enzymatic destabilization of the emulsion is an effective and green strategy to maximize the extractability and recovery of oil and proteins from full-fat almond flour.

Original language	English (US)
Article number	100151
Journal	Future Foods
Volume	5
DOIs	https://doi.org/10.1016/j.fufo.2022.100151
State	Published - Jun 2022
Externally published	Yes

Bibliographical note

Funding Information:
We would like to thank the Advanced Materials Characterization and Testing (AMCaT) facility at UC Davis - NSF award DMR-1725618 and Dr. Bradley Shibata from Biological Electron Microscopy (BioEM) facility - UC Davis for helping with sample preparation and imaging services. We also would like to acknowledge the U.S. Department of Agriculture's (USDA) Agricultural Marketing Service through grant AM170100XXXX G011 and USDA National Institute of Food and Agriculture, Hatch/Multi State project [1023517]. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA. Graphical abstract and Figure 1A were generated using BioRender.com (#9DCDF04A-0002).

Funding Information:
We would like to thank the Advanced Materials Characterization and Testing (AMCaT) facility at UC Davis - NSF award DMR-1725618 and Dr. Bradley Shibata from Biological Electron Microscopy (BioEM) facility - UC Davis for helping with sample preparation and imaging services. We also would like to acknowledge the U.S. Department of Agriculture's (USDA) Agricultural Marketing Service through grant AM170100XXXX G011 and USDA National Institute of Food and Agriculture, Hatch/Multi State project [1023517]. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA. Graphical abstract and Figure 1 A were generated using BioRender.com (#9DCDF04A-0002).

Publisher Copyright:
© 2022

Keywords

emulsion
full-fat almond flour
oil recovery
protein
proteolysis

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10.1016/j.fufo.2022.100151

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title = "Effects of enzymatic extraction on the simultaneous extraction of oil and protein from full-fat almond flour, insoluble microstructure, emulsion stability and functionality",

abstract = "Lipid and protein extractability from food matrices has been challenged by the use of several sequential unit operations and flammable solvents to produce defatted flours. The effects of enzymatic extraction on the simultaneous extraction of lipids and proteins from full-fat almond flour, insoluble microstructure, and oil recovery from two different emulsion destabilization strategies (enzymatic and pH-shift) were evaluated. The physicochemical and functional properties of emulsion proteins were evaluated to elucidate the impact of both demulsification strategies on oil recovery and composition. Enzymatic extraction achieved 67% of oil and 77% of protein extractability while generating smaller protein fragments and a more porous insoluble structure. Enzymatic destabilization increased the degree of hydrolysis of the emulsion proteins from 8 to 22% while reducing their hydrophobicity from 1205 to 688. Moreover, it increased emulsion protein solubility from 33 to 50% (pH 5) while reducing its emulsification capacity from 731 to 324 g oil/ g. The changes observed in the physicochemical and functional properties of the emulsion proteins led to a 93% recovery of the extracted oil, highlighting the potential mechanisms involved during the emulsion breakdown. The almond oil fatty acid composition was not affected by the destabilization strategies evaluated, evidencing that enzymatic extraction followed by enzymatic destabilization of the emulsion is an effective and green strategy to maximize the extractability and recovery of oil and proteins from full-fat almond flour.",

keywords = "emulsion, full-fat almond flour, oil recovery, protein, proteolysis",

author = "Dias, {Fernanda Furlan Goncalves} and Taha, {Ameer Y.} and Bell, {Leite Nobrega de Moura}",

note = "Funding Information: We would like to thank the Advanced Materials Characterization and Testing (AMCaT) facility at UC Davis - NSF award DMR-1725618 and Dr. Bradley Shibata from Biological Electron Microscopy (BioEM) facility - UC Davis for helping with sample preparation and imaging services. We also would like to acknowledge the U.S. Department of Agriculture's (USDA) Agricultural Marketing Service through grant AM170100XXXX G011 and USDA National Institute of Food and Agriculture, Hatch/Multi State project [1023517]. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA. Graphical abstract and Figure 1A were generated using BioRender.com (#9DCDF04A-0002). Funding Information: We would like to thank the Advanced Materials Characterization and Testing (AMCaT) facility at UC Davis - NSF award DMR-1725618 and Dr. Bradley Shibata from Biological Electron Microscopy (BioEM) facility - UC Davis for helping with sample preparation and imaging services. We also would like to acknowledge the U.S. Department of Agriculture's (USDA) Agricultural Marketing Service through grant AM170100XXXX G011 and USDA National Institute of Food and Agriculture, Hatch/Multi State project [1023517]. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA. Graphical abstract and Figure 1 A were generated using BioRender.com (#9DCDF04A-0002). Publisher Copyright: {\textcopyright} 2022",

year = "2022",

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language = "English (US)",

volume = "5",

journal = "Future Foods",

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T1 - Effects of enzymatic extraction on the simultaneous extraction of oil and protein from full-fat almond flour, insoluble microstructure, emulsion stability and functionality

AU - Dias, Fernanda Furlan Goncalves

AU - Taha, Ameer Y.

AU - Bell, Leite Nobrega de Moura

N1 - Funding Information: We would like to thank the Advanced Materials Characterization and Testing (AMCaT) facility at UC Davis - NSF award DMR-1725618 and Dr. Bradley Shibata from Biological Electron Microscopy (BioEM) facility - UC Davis for helping with sample preparation and imaging services. We also would like to acknowledge the U.S. Department of Agriculture's (USDA) Agricultural Marketing Service through grant AM170100XXXX G011 and USDA National Institute of Food and Agriculture, Hatch/Multi State project [1023517]. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA. Graphical abstract and Figure 1A were generated using BioRender.com (#9DCDF04A-0002). Funding Information: We would like to thank the Advanced Materials Characterization and Testing (AMCaT) facility at UC Davis - NSF award DMR-1725618 and Dr. Bradley Shibata from Biological Electron Microscopy (BioEM) facility - UC Davis for helping with sample preparation and imaging services. We also would like to acknowledge the U.S. Department of Agriculture's (USDA) Agricultural Marketing Service through grant AM170100XXXX G011 and USDA National Institute of Food and Agriculture, Hatch/Multi State project [1023517]. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA. Graphical abstract and Figure 1 A were generated using BioRender.com (#9DCDF04A-0002). Publisher Copyright: © 2022

PY - 2022/6

Y1 - 2022/6

N2 - Lipid and protein extractability from food matrices has been challenged by the use of several sequential unit operations and flammable solvents to produce defatted flours. The effects of enzymatic extraction on the simultaneous extraction of lipids and proteins from full-fat almond flour, insoluble microstructure, and oil recovery from two different emulsion destabilization strategies (enzymatic and pH-shift) were evaluated. The physicochemical and functional properties of emulsion proteins were evaluated to elucidate the impact of both demulsification strategies on oil recovery and composition. Enzymatic extraction achieved 67% of oil and 77% of protein extractability while generating smaller protein fragments and a more porous insoluble structure. Enzymatic destabilization increased the degree of hydrolysis of the emulsion proteins from 8 to 22% while reducing their hydrophobicity from 1205 to 688. Moreover, it increased emulsion protein solubility from 33 to 50% (pH 5) while reducing its emulsification capacity from 731 to 324 g oil/ g. The changes observed in the physicochemical and functional properties of the emulsion proteins led to a 93% recovery of the extracted oil, highlighting the potential mechanisms involved during the emulsion breakdown. The almond oil fatty acid composition was not affected by the destabilization strategies evaluated, evidencing that enzymatic extraction followed by enzymatic destabilization of the emulsion is an effective and green strategy to maximize the extractability and recovery of oil and proteins from full-fat almond flour.

AB - Lipid and protein extractability from food matrices has been challenged by the use of several sequential unit operations and flammable solvents to produce defatted flours. The effects of enzymatic extraction on the simultaneous extraction of lipids and proteins from full-fat almond flour, insoluble microstructure, and oil recovery from two different emulsion destabilization strategies (enzymatic and pH-shift) were evaluated. The physicochemical and functional properties of emulsion proteins were evaluated to elucidate the impact of both demulsification strategies on oil recovery and composition. Enzymatic extraction achieved 67% of oil and 77% of protein extractability while generating smaller protein fragments and a more porous insoluble structure. Enzymatic destabilization increased the degree of hydrolysis of the emulsion proteins from 8 to 22% while reducing their hydrophobicity from 1205 to 688. Moreover, it increased emulsion protein solubility from 33 to 50% (pH 5) while reducing its emulsification capacity from 731 to 324 g oil/ g. The changes observed in the physicochemical and functional properties of the emulsion proteins led to a 93% recovery of the extracted oil, highlighting the potential mechanisms involved during the emulsion breakdown. The almond oil fatty acid composition was not affected by the destabilization strategies evaluated, evidencing that enzymatic extraction followed by enzymatic destabilization of the emulsion is an effective and green strategy to maximize the extractability and recovery of oil and proteins from full-fat almond flour.

KW - emulsion

KW - full-fat almond flour

KW - oil recovery

KW - protein

KW - proteolysis

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Effects of enzymatic extraction on the simultaneous extraction of oil and protein from full-fat almond flour, insoluble microstructure, emulsion stability and functionality

Abstract

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