Comparative analysis of extraction methods, proximate composition, and physicochemical and functional properties of fruit seed proteins: A comprehensive review
Abstract This comprehensive review delves into the realm of fruit seed proteins, examining their extraction methods, physicochemical properties, and functional characteristics. These proteins exhibit tremendous potential for diverse applications within the food industry. By gaining insights into eff...
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Format: | Article |
Language: | English |
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Wiley
2023-12-01
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Series: | eFood |
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Online Access: | https://doi.org/10.1002/efd2.117 |
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author | Adharsh Ashok N. Manmath Sontakke |
author_facet | Adharsh Ashok N. Manmath Sontakke |
author_sort | Adharsh Ashok N. |
collection | DOAJ |
description | Abstract This comprehensive review delves into the realm of fruit seed proteins, examining their extraction methods, physicochemical properties, and functional characteristics. These proteins exhibit tremendous potential for diverse applications within the food industry. By gaining insights into efficient extraction techniques and understanding the physicochemical and functional properties of fruit seed proteins, researchers and industry professionals can harness their advantages to develop innovative food products. Various extraction methods, such as acid alkali, microwave‐assisted, ultrasound‐assisted, reverse micelle extraction, and the Box–Behnken experimental design, have been used for extracting proteins from a range of fruit seeds, including jackfruit, kiwi, watermelon, date palm, and grape seeds. The selection of these methods was based on their efficiency, protein yield, and compatibility with fruit seed proteins, with any associated limitations duly acknowledged by the researchers. The review also explores physicochemical characterization techniques such as Fourier transform infrared, thermogravimetric analysis, differential scanning calorimetry, and scanning electron microscopy, used specifically for jackfruit seed protein, while delving into essential functional properties including solubility, water‐binding capacity, oil‐binding capacity, emulsifying capacity, foaming capacity, and bulk density. These properties play a crucial role in determining the suitability of fruit seed proteins for various food applications, significantly impacting factors like texture, crispiness, and color. Waste fruit seeds, often overlooked, can serve as a valuable source of proteins, possessing multifunctional properties encompassing nutrition, structure, enzymes, emulsification, foaming, gelation, and thickening. However, compared to other protein sources, fruit seed proteins have received limited scientific attention, rendering this review a distinctive and valuable contribution to the existing literature by offering comprehensive insights into extraction methods and properties. |
first_indexed | 2024-03-09T01:08:14Z |
format | Article |
id | doaj.art-06890056138646d091aaf1f31680d925 |
institution | Directory Open Access Journal |
issn | 2666-3066 |
language | English |
last_indexed | 2024-03-09T01:08:14Z |
publishDate | 2023-12-01 |
publisher | Wiley |
record_format | Article |
series | eFood |
spelling | doaj.art-06890056138646d091aaf1f31680d9252023-12-11T08:56:28ZengWileyeFood2666-30662023-12-0146n/an/a10.1002/efd2.117Comparative analysis of extraction methods, proximate composition, and physicochemical and functional properties of fruit seed proteins: A comprehensive reviewAdharsh Ashok N.0Manmath Sontakke1Department of Food Technology and Nutrition Lovely Professional University Phagwara Punjab IndiaDepartment of Food Process Technology, Institute of Biosciences and Technology MGM University Chatrapati Sambhajinagar Maharashtra IndiaAbstract This comprehensive review delves into the realm of fruit seed proteins, examining their extraction methods, physicochemical properties, and functional characteristics. These proteins exhibit tremendous potential for diverse applications within the food industry. By gaining insights into efficient extraction techniques and understanding the physicochemical and functional properties of fruit seed proteins, researchers and industry professionals can harness their advantages to develop innovative food products. Various extraction methods, such as acid alkali, microwave‐assisted, ultrasound‐assisted, reverse micelle extraction, and the Box–Behnken experimental design, have been used for extracting proteins from a range of fruit seeds, including jackfruit, kiwi, watermelon, date palm, and grape seeds. The selection of these methods was based on their efficiency, protein yield, and compatibility with fruit seed proteins, with any associated limitations duly acknowledged by the researchers. The review also explores physicochemical characterization techniques such as Fourier transform infrared, thermogravimetric analysis, differential scanning calorimetry, and scanning electron microscopy, used specifically for jackfruit seed protein, while delving into essential functional properties including solubility, water‐binding capacity, oil‐binding capacity, emulsifying capacity, foaming capacity, and bulk density. These properties play a crucial role in determining the suitability of fruit seed proteins for various food applications, significantly impacting factors like texture, crispiness, and color. Waste fruit seeds, often overlooked, can serve as a valuable source of proteins, possessing multifunctional properties encompassing nutrition, structure, enzymes, emulsification, foaming, gelation, and thickening. However, compared to other protein sources, fruit seed proteins have received limited scientific attention, rendering this review a distinctive and valuable contribution to the existing literature by offering comprehensive insights into extraction methods and properties.https://doi.org/10.1002/efd2.117acid alkali extractionethanolic extractionreverse micelle extraction and Box−Behnken experimental designultrasound assisted |
spellingShingle | Adharsh Ashok N. Manmath Sontakke Comparative analysis of extraction methods, proximate composition, and physicochemical and functional properties of fruit seed proteins: A comprehensive review eFood acid alkali extraction ethanolic extraction reverse micelle extraction and Box−Behnken experimental design ultrasound assisted |
title | Comparative analysis of extraction methods, proximate composition, and physicochemical and functional properties of fruit seed proteins: A comprehensive review |
title_full | Comparative analysis of extraction methods, proximate composition, and physicochemical and functional properties of fruit seed proteins: A comprehensive review |
title_fullStr | Comparative analysis of extraction methods, proximate composition, and physicochemical and functional properties of fruit seed proteins: A comprehensive review |
title_full_unstemmed | Comparative analysis of extraction methods, proximate composition, and physicochemical and functional properties of fruit seed proteins: A comprehensive review |
title_short | Comparative analysis of extraction methods, proximate composition, and physicochemical and functional properties of fruit seed proteins: A comprehensive review |
title_sort | comparative analysis of extraction methods proximate composition and physicochemical and functional properties of fruit seed proteins a comprehensive review |
topic | acid alkali extraction ethanolic extraction reverse micelle extraction and Box−Behnken experimental design ultrasound assisted |
url | https://doi.org/10.1002/efd2.117 |
work_keys_str_mv | AT adharshashokn comparativeanalysisofextractionmethodsproximatecompositionandphysicochemicalandfunctionalpropertiesoffruitseedproteinsacomprehensivereview AT manmathsontakke comparativeanalysisofextractionmethodsproximatecompositionandphysicochemicalandfunctionalpropertiesoffruitseedproteinsacomprehensivereview |