Evidence map›Paper›PMID 40077451›Full record

ArticleFoods (Basel, Switzerland)2025

The Optimization of Demulsification Using Composite Fatty Acids in Aqueous Enzymatic Extraction and the Changes of the Emulsion Stability During Demulsification.

Zhihua Shao, Xiangrui Kong, Hanxiang Yang, Yiyang Zhang, Chenxian Yang, Fusheng Chen, Zikun Wang, Jiaxun Chen, Tingwei Zhu, Ying Xin and 1 more

Abstract read
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In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed
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1 · What the graph read from it

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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

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3 · Its place in the literature

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0 citing papers in PubMed.

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4 · The record

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5 · Who and what money

Authors and funding

11 authors.

Zhihua ShaoCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
Xiangrui KongCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
Hanxiang YangCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
Yiyang ZhangCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
Chenxian YangCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
Fusheng ChenCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
Zikun WangCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
Jiaxun ChenCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
Tingwei ZhuCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.ORCID 0000-0001-6807-0900
Ying XinCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.ORCID 0000-0001-7413-0711
Yu ChenCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

Funding

A-Level Major Construction Special Project of Henan Province HN-HautFood-103Cultivation Programme for Young Backbone Teachers in Henan University of Technology 21421237"Double First-Class" Undergraduate Science and Technology Innovation Capability Enhancement Special Project of Henan University of Technology HN-HautFood IAEM-016Henan Province Key R&D Special Project 231111111800National Natural Science Foundation of China 32172258National Natural Science Foundation of China 32202079National Natural Science Foundation of China U21A20270Science and Technology Project of Henan Province 242102110096the China Postdoctoral Science Foundation 2023M741033the Innovative Funds Plan of Henan University of Technology 2021ZKCJ03the Postdoctoral Science and Technology Project of Henan HN2022046the Science and Technology Project of Henan Province 232103810064
6 · The paper itself

Abstract

Aqueous enzymatic extraction (AEE) can simultaneously separate oil and protein. However, a stable O/W emulsion is present in the AEE process, which is not favorable for extracting oils. This study optimized the use of heptanoic and octanoic acids for demulsification in aqueous enzymatic extraction. The optimal condition for demulsification, including a fatty acid ratio of 1:3 (heptanoic acid to octanoic acid) with 1.00% addition, a reaction time of 40 min, a temperature of 70 °C, and a solid-to-liquid ratio of 1:5, resulted in a demulsification rate of 97.95% ± 0.03%. After demulsification, the particle size of the peanut emulsion increased, while the absolute potential value and conductivity decreased. The type and content of proteins decreased, and the tertiary structure also changed, with tryptophan residues buried within the proteins, shifting the system from a polar to nonpolar environment. The microstructure of the emulsion changed and the emulsion transformed into W/O. To summarize, composite fatty acid had a significant effect on the demulsification of emulsion.

Indexed as

aqueous enzymatic extractioncomposite heptanoic and octanoic aciddemulsificationemulsion stability

Identifiers

PMID40077451
PMCPMC11899067

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.