The ultrasonic-assisted enzymatic extraction, components and activities of vegetable oils

Abstract

As a green extraction technology of vegetable oil, aqueous enzymatic extraction has the characteristics of simple operation, mild extraction conditions and excellent oil quality. However, there are some problems in the aqueous enzymatic extraction process of oil, such as long enzymolysis time and large amount of enzyme preparation, which restrict its industrial application, and the application of ultrasonic-assisted technology can effectively improve the efficiency of aqueous enzymatic extraction of oil. Herein, the mechanism of ultrasonic-assisted aqueous enzymatic extraction of vegetable oils was elaborated in detail, and the application of ultrasonic-assisted technology in destroying plant cell structure, improving enzyme effect and promoting emulsion breaking by aqueous enzymatic method was emphatically summarized. The bioactive components in vegetable oil and their health benefits were summarized and analyzed to provide reference for human health.