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dc.contributor.authorRábago Panduro, Lourdes Melisa
dc.contributor.authorMorales-de la Peña, Mariana
dc.contributor.authorRomero Fabregat, Mª Paz
dc.contributor.authorMartín Belloso, Olga
dc.contributor.authorWelti-Chanes, Jorge
dc.date.accessioned2021-10-11T11:08:51Z
dc.date.available2021-10-11T11:08:51Z
dc.date.issued2021
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10459.1/72040
dc.description.abstractPulsed 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.ca_ES
dc.description.sponsorshipThis research was funded by Tecnológico de Monterrey and Consejo Nacional de Ciencia y Tecnología (CONACyT) scholarship programs (CVU 418204).ca_ES
dc.language.isoengca_ES
dc.publisherMDPIca_ES
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.3390/foods10071541ca_ES
dc.relation.ispartofFoods, 2021, vol. 10, núm. 7, 1541ca_ES
dc.rightscc-by (c) Rábago-Panduro et al., 2021ca_ES
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectPulsed electric fieldsca_ES
dc.subjectPecan nut oilca_ES
dc.subjectOil extraction yieldca_ES
dc.subjectMicrostructural analysisca_ES
dc.subjectOil stabilityca_ES
dc.subjectEnzyme activityca_ES
dc.titleEffect of Pulsed Electric Fields (PEF) on Extraction Yield and Stability of Oil Obtained from Dry Pecan Nuts (Carya illinoinensis (Wangenh. K. Koch))ca_ES
dc.typeinfo:eu-repo/semantics/articleca_ES
dc.identifier.idgrec032335
dc.type.versioninfo:eu-repo/semantics/publishedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.3390/foods10071541


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cc-by (c) Rábago-Panduro et al., 2021
Except where otherwise noted, this item's license is described as cc-by (c) Rábago-Panduro et al., 2021