The Effect of Superheated Water Extraction Conditions on Properties of Quinoa-Barley Malt Extract
Superheated water extraction (SWE), is a novel method, used to extract proteins or other bioactive component from agriculture products. Methods: In this study, the extract from quinoa-barley malt (in a proportion of 30:70) was treated by SWE method. The effect of extraction time (15, 30, and 45 min)...
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| Format: | Article |
| Language: | English |
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Shahid Sadoughi University of Medical Sciences and Health Services
2022-01-01
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| Series: | Journal of Nutrition and Food Security |
| Subjects: | |
| Online Access: | http://jnfs.ssu.ac.ir/article-1-383-en.html |
| _version_ | 1818905578130374656 |
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| author | Samireh Sabah Sabah Anoshe Sharifan Afshin Akhonzadeh Basti Behrooz Jannat Maryam TajAbadi Ebrahimi |
| author_facet | Samireh Sabah Sabah Anoshe Sharifan Afshin Akhonzadeh Basti Behrooz Jannat Maryam TajAbadi Ebrahimi |
| author_sort | Samireh Sabah Sabah |
| collection | DOAJ |
| description | Superheated water extraction (SWE), is a novel method, used to extract proteins or other bioactive component from agriculture products. Methods: In this study, the extract from quinoa-barley malt (in a proportion of 30:70) was treated by SWE method. The effect of extraction time (15, 30, and 45 min) on physicochemical and functional properties of the extract was determined at 120 ºC. Results: The result showed that by increasing the extraction time the amount of protein increased. The maximum protein (%) was obtained in 45 min of SWE. The results revealed that increasing the extraction time had a significant effect on the turbidity and pH. In addition, increasing the extraction time had a positive effect on the functional properties. The highest protein isolate (PI) solubility was at 120 °C. Conclusions: Although SWE method appears to be a useful extraction method for producing valuable materials from cereal and pseudocereal, this method has only been used at pre-commercial scale and more investigation is required to study the quantity, quality, and stability of the extracted valuable materials to scale it up for industrial means. |
| first_indexed | 2024-12-19T21:25:33Z |
| format | Article |
| id | doaj.art-62fcd69a14ff4eb093e519dcc518fd57 |
| institution | Directory Open Access Journal |
| issn | 2476-7417 2476-7425 |
| language | English |
| last_indexed | 2024-12-19T21:25:33Z |
| publishDate | 2022-01-01 |
| publisher | Shahid Sadoughi University of Medical Sciences and Health Services |
| record_format | Article |
| series | Journal of Nutrition and Food Security |
| spelling | doaj.art-62fcd69a14ff4eb093e519dcc518fd572022-12-21T20:05:09ZengShahid Sadoughi University of Medical Sciences and Health ServicesJournal of Nutrition and Food Security2476-74172476-74252022-01-01715159The Effect of Superheated Water Extraction Conditions on Properties of Quinoa-Barley Malt ExtractSamireh Sabah Sabah0Anoshe Sharifan1Afshin Akhonzadeh Basti2Behrooz Jannat3Maryam TajAbadi Ebrahimi4 Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran. Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran. Department of Food Hygiene, School of Veterinary Medicine, University of Tehran, Tehran, Iran Halal Research Center Islamic Republic of Iran, Tehran, Iran Department of Biology, Central Tehran Branch, Islamic Azad University, Tehran, Iran Superheated water extraction (SWE), is a novel method, used to extract proteins or other bioactive component from agriculture products. Methods: In this study, the extract from quinoa-barley malt (in a proportion of 30:70) was treated by SWE method. The effect of extraction time (15, 30, and 45 min) on physicochemical and functional properties of the extract was determined at 120 ºC. Results: The result showed that by increasing the extraction time the amount of protein increased. The maximum protein (%) was obtained in 45 min of SWE. The results revealed that increasing the extraction time had a significant effect on the turbidity and pH. In addition, increasing the extraction time had a positive effect on the functional properties. The highest protein isolate (PI) solubility was at 120 °C. Conclusions: Although SWE method appears to be a useful extraction method for producing valuable materials from cereal and pseudocereal, this method has only been used at pre-commercial scale and more investigation is required to study the quantity, quality, and stability of the extracted valuable materials to scale it up for industrial means.http://jnfs.ssu.ac.ir/article-1-383-en.htmlquinoabarley maltextractionsuperheated water extraction |
| spellingShingle | Samireh Sabah Sabah Anoshe Sharifan Afshin Akhonzadeh Basti Behrooz Jannat Maryam TajAbadi Ebrahimi The Effect of Superheated Water Extraction Conditions on Properties of Quinoa-Barley Malt Extract Journal of Nutrition and Food Security quinoa barley malt extraction superheated water extraction |
| title | The Effect of Superheated Water Extraction Conditions on Properties of Quinoa-Barley Malt Extract |
| title_full | The Effect of Superheated Water Extraction Conditions on Properties of Quinoa-Barley Malt Extract |
| title_fullStr | The Effect of Superheated Water Extraction Conditions on Properties of Quinoa-Barley Malt Extract |
| title_full_unstemmed | The Effect of Superheated Water Extraction Conditions on Properties of Quinoa-Barley Malt Extract |
| title_short | The Effect of Superheated Water Extraction Conditions on Properties of Quinoa-Barley Malt Extract |
| title_sort | effect of superheated water extraction conditions on properties of quinoa barley malt extract |
| topic | quinoa barley malt extraction superheated water extraction |
| url | http://jnfs.ssu.ac.ir/article-1-383-en.html |
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