Conventional techniques of extracting oil using organic solvents pose health, safety, and environmental concerns. In modern extraction methods, green solvents such as water, ethanol, ethyl acetate, ...carbon dioxide, ionic liquids, and terpenes are currently gaining prominence. These green solvents present no signs of pollution and remain in liquid form over a temperature range of 0 to 140 °C. Other techniques covered in this review include microwave‐assisted enzymatic extraction, ultrasound‐assisted extraction, supercritical fluid technology, high pressure–assisted extraction, and pulse electric field–assisted extraction. These techniques are considered environmentally friendly because they exhibit less hazardous chemical synthesis, use renewable feedstock, and reduce the chemical load and emissions generated by organic solvents. Aqueous enzymatic extraction is a novel technique that uses enzymes as the medium for extraction of oil. Selection of the enzymes solely depends on the structure of the oilseed and the composition of the cell wall. Studies reveal an enzyme to substrate ratio of 1% to 8%, the temperature of 40 to 55 °C, and a pH of 4 to 8 to be typical for enzymatic extraction of oil from different oilseeds. Microwave‐assisted extraction has proven to impart significant effects on mass transfer and offers high throughput and extraction efficiency. A microwave power of 275 to 1,000 W and a temperature range of 30 to 60 °C are noticed in the different studies. The review presents a comprehensive account of the modern extraction techniques, the parameters responsible for yield and quality, and their industrial applications. Besides, the review highlights the optimized parameters for oil extraction from different oil‐bearing materials.
Mango (Mangifera indica L.) is a fruit plant of family Anacardiaceae, widely grown all over the world, and is a very popular fruit in the world market. Mango fruit is the second most traded tropical ...fruit and fifth in terms of production globally. Large quantities of mango processing coproducts are generated (peels and seeds), which usually are discarded as waste, yet are a potential source of fat, protein, carbohydrate, and certain bioactive compounds. Mango kernel is a remarkably rich source of macronutrients and micronutrients including calcium, potassium, magnesium, phosphorus, and vitamins A, E, K, and C. Phytochemicals with a notable therapeutic potential such as tocopherols, phytosterols, carotenoids, polyphenols (gallotannins, flavonols, benzophenone derivatives, mangiferin, homomangiferin, isomangiferin, anthocyanins, kaempferol, and quercetin), and phenolic acids (4‐caffeoylquinic acids, caffeic, coumaric, ellagic, gallic, and ferulic acid) are reported. The phytochemicals have high antioxidant, antimicrobial, anticancer, and, antiproliferation activities and could be used for food, cosmetic, and pharmaceutical applications. The nutritional composition of mango kernel constitutes 32.34% to 76.81% carbohydrate, 6% to 15.2% fat, 6.36% to 10.02% protein, 0.26% to 4.69% crude fiber, and 1.46% to 3.71% ash on a dry weight basis. The nutritional profile of the kernel suggests its usability as a food ingredient in the development of value‐added products such as mango kernel oil, mango kernel butter, mango kernel flour, and biofilms among other diverse products. This comprehensive systematic review explores mango kernel as a potential and novel food ingredient to meet the needs of a health‐conscious population. The review also provides a remedy to waste management and environmental pollution.
The consumers' demands have changed from energy providing diet to a diet with a balanced nutrient profile along with metabolic, physiological and functional health benefits. They are seeking ...colorants derived from natural sources to enhance the nutritional and antioxidant value of foods. Colored wheat (Triticum aestivum) contains many phytochemicals, responsible for numerous health benefits. Colored wheat (blue, black, purple and red) contains a good amount of anthocyanins and carotenoids that are primarily located in the outer aleurone layer. Food regulatory and safety authorities and food processing industries are trying to minimize the usage of synthetic food colorants and dyes. Colored wheat is imperative for food processing industries as high-value pigments present in the bran layer (milling industry co-product) can easily be extracted and utilized as functional foods and natural colorants. The extracted pigments such as anthocyanin can replace synthetic dyes currently used in food, drug and cosmetics. Additionally, natural additives improve the nutritional value, appearance, texture, flavor, and storage properties of food products. This review presents a brief knowledge of the nutritional composition of colored wheat including phytochemicals and bioactive compounds like flavonoids, phenolic compounds, their health benefits, methods and technologies used for processing and extraction as well as the effects of processing on these compounds.
The present study was conducted to evaluate and compare the efficacy of microwave‐assisted extraction (MAE) and a combination of ultrasound and MAE (UMAE) in extracting mango kernel oil (MKO), as ...well as studying the physicochemical properties and fatty acid composition of the extracted oil. Oil recovery by MAE and UMAE was 88.42 ± 1.36% and 96.67 ± 1.30%, respectively. The physicochemical properties of MKO included free fatty acids (1.99%–2.18%), acid value (3.97–4.43 mg KOH/g), peroxide value (2.33–2.50 mEq/kg), saponification value (187.93–202.89 mg KOH/g), unsaponifiable matter (3.48%–3.62%), pH (5.83–6.07), melting point (29.5–32.4°C), and specific gravity (0.911–0.926). The fatty acid profile indicated that stearic acid was the most dominant, constituting 37.87%–39.59% of the total fatty acid content. Other major fatty acids included 31.51%–32.38% oleic acid and 15.74–18.88% docosahexaenoic acid. Palmitic, γ‐linolenic, α‐linolenic, arachidic, behenic, linoleic, and eicosadienoic are the minor fatty acids present in MKO.
Novelty impact statement
Mango seeds could be utilized as an inexpensive raw material for the production of commercial mango kernel oil. Ultrasound and microwave‐assisted solvent extraction of mango kernel oil were optimized for oil yield and quality of extracted oil. The physicochemical properties and fatty acid profile of the extracted oil were evaluated for its industrial potential.
To assess the efficient storage and processing yields, simultaneously reducing the qualitative and quantitative losses from wheat grains, it is necessary to consider and study their engineering ...properties. The present study was conducted to determine the moisture‐induced changes in the engineering properties and debranning characteristics of colored wheat varieties. Wheat was tempered to three moisture levels (12%, 14%, and 16%), and parameters were recorded using standard techniques and methods. Engineering properties such as bulk density, true density, porosity, and grain hardness decreased; the angle of repose, coefficient of external friction, arithmetic mean diameter, geometric mean diameter increased, while the coloring properties (chroma and hue angle) varied erratically with the increase in moisture content. Debranning characteristics also showed a positive correlation with moisture content.
Practical applications
The engineering properties and debranning characteristics of cereal grains are essential to design new equipment or to upgrade an existing one for their cleaning, grading, sorting, separation, material handling, storage, and milling. The present research provides a database needed for the design and development of purple wheat storage and processing equipment. It thoroughly discusses the impact of moisture levels on the engineering properties and debranning characteristics; the machinery that can be used by the farmers and processors to extract bran which can further be used to extract color rich in anthocyanins.
