Mixed pretreatment based on pectinase and cellulase accelerates the oil droplet coalescence and oil yield from olive paste

Meigui Huang; Shuai Huang; Qiang Wang; Khizar Hayat; Mehraj Ahmad; Ruifeng Ying; Shahzad Hussain

doi:10.1016/j.foodchem.2021.130915

Mixed pretreatment based on pectinase and cellulase accelerates the oil droplet coalescence and oil yield from olive paste

Food Chem. 2022 Feb 1:369:130915. doi: 10.1016/j.foodchem.2021.130915. Epub 2021 Aug 25.

Authors

Meigui Huang¹, Shuai Huang², Qiang Wang³, Khizar Hayat⁴, Mehraj Ahmad¹, Ruifeng Ying⁵, Shahzad Hussain⁴

Affiliations

¹ Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China.
² Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China; Innovation Center for Lipid Resource and Children's Daily Chemicals, College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China.
³ Innovation Center for Lipid Resource and Children's Daily Chemicals, College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China.
⁴ Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia.
⁵ Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China. Electronic address: yingruifeng@njfu.edu.cn.

PMID: 34496318
DOI: 10.1016/j.foodchem.2021.130915

Abstract

Commercial enzymatic pretreatment is being classically used for enhancing the oil extraction yield in the olive oil industry in China. Nevertheless, the mechanism is not yet clearly defined. The aim was to study the action of pectinase and cellulase for improving the oil yield from the aspects of oil droplets coalescence and rheological properties changes of olive paste during malaxation process. From confocal laser scanning microscopy imaging, the bound oil droplets were released and gradually coalesced into larger droplets, eventually formed a continuous oil phase with enzymatic pretreatment. Furthermore, the mixed enzymatic pretreatment effectively decreased viscosity of the olive pastes and promoted the depolymerization and solubilization of pectic polymers involved in the cell-cell adhesion, thus further enhanced the oil extraction yield from 7.15 % to 11.68 % (w/w). Finally, the mixed enzymatic pretreatment improved the droplet release and coalescence, reduced the viscosity of olive paste, and increased the oil yield.

Keywords: Coalescence; Enzymatic pretreatment; Extraction; Malaxation; Oil; Oil droplet release; Viscosity.

MeSH terms

Cellulase*
Olive Oil
Polygalacturonase*
Rheology
Viscosity

Substances

Olive Oil
Polygalacturonase
Cellulase