Mechanism of the NaCl soaking-microwave synergistic pretreatment in suppressing emulsification formation during the aqueous enzymatic extraction of peanut oil.

Nan Hai, Dingyang Lv, Fusheng Chen

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

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1citing papers in PubMed

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1 · What the graph read from it

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3 · Its place in the literature

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1 citing paper in PubMed.

Microwave Pretreatment of Peanuts Modulates Oil Body Emulsion Stability: Mechanism and Application as a Source Modification Strategy for Efficient Demulsification.Foods (Basel, Switzerland) · 2026
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3 authors.

Nan HaiCollege of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China.

Dingyang LvCollege of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China.

Fusheng ChenCollege of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigated the effect of NaCl soaking-microwave synergistic pretreatment (S-MW) on inhibiting the formation of oil bodies emulsion (OBE) during the aqueous enzyme extraction (AEE) of peanut oil and the corresponding mechanism. Firstly, S-MW pretreatment reduced the moisture content, hardness, fracturability, and springiness of peanut kernels, while severely damaging the cell structure and disrupting the integrity of oil bodies membrane, thereby promoting oil release. During enzymatic hydrolysis, the oil aggregated into larger oil droplets, which weakened interactions with interfacial materials and enhanced phase separation. Ultimately, OBE formation capacity and stability were significantly reduced, resulting in a 73.31 % reduction in formation and a free oil recovery rate of 63.16 %. Therefore, the effect of S-MW pretreatment inhibited severe emulsification by influencing the aggregation behaviors of oil. This innovative pretreatment transitions the extraction process from passive demulsification to active emulsion inhibition, thereby optimizing the process of AEE.

Indexed as

Aqueous enzymatic extractionEmulsion formationFree oil recoveryNaCl soaking-microwave synergistic pretreatmentPeanut oil

Identifiers

PMID41567563

DOI10.1016/j.fochx.2026.103499

PMCPMC12818229

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