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

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

SUBMITTER: Hai N 

PROVIDER: S-EPMC12818229 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature