Extraction of Shea Butter - Didia, Beauty
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Enzymes can be simultaneously used to selectively release targeted fats from pre-treated Shea nut kernels and improve extraction yield at optimized conditions. Three different pre-treated Shea nut substrates: raw kernels, roasted kernels and Shea nut paste from roasted kernels were subjected to treatment with three different industrial enzymes: lipase, pectinase and cellulase, separately and in combination, for Shea butter extraction. Enzyme mixtures was optimized at pH of 6; 3 % Enzyme-Substrate concentration, 2 hour hydrolysis time at a temperature of 60 ºC. Extraction yields of substrates…mehr

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Produktbeschreibung
Enzymes can be simultaneously used to selectively release targeted fats from pre-treated Shea nut kernels and improve extraction yield at optimized conditions. Three different pre-treated Shea nut substrates: raw kernels, roasted kernels and Shea nut paste from roasted kernels were subjected to treatment with three different industrial enzymes: lipase, pectinase and cellulase, separately and in combination, for Shea butter extraction. Enzyme mixtures was optimized at pH of 6; 3 % Enzyme-Substrate concentration, 2 hour hydrolysis time at a temperature of 60 ºC. Extraction yields of substrates were compared against each other and against extraction methods. Enzyme assisted aqueous hydrolysis of Shea nut biomass for Shea butter production is a promising technology with a great potential (extraction efficiency and safety) to substitute traditional extraction methods.
Autorenporträt
Beauty Didia has obtained her Bachelor of Science degree in Microbiology in 2011, and Masters degree in Biotechnology in 2017. She has worked in different projects in the field of microbiology and biotechnology. She has co-authored several articles published in journals and is a member of different working groups.