Extraction Optimization, Functional and Thermal Properties of Protein from Cherimoya Seed as an Unexploited By-Product
Plant-based proteins are gaining in attraction compared with animal-based proteins due to their superior ethical profiles, growing concerns on the part of various organizations about animal health and welfare, and increased global greenhouse-gas emissions in meat production. In this study, the respo...
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| Format: | Article |
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MDPI AG
2022-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/22/3694 |
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| author | Jose C. Orellana-Palacios Milad Hadidi Marwa Yassamine Boudechiche Maria Lopez S. Ortega Diego J. Gonzalez-Serrano Andres Moreno Przemysław Łukasz Kowalczewski Matteo Bordiga Amin Mousavi Khanegah |
| author_facet | Jose C. Orellana-Palacios Milad Hadidi Marwa Yassamine Boudechiche Maria Lopez S. Ortega Diego J. Gonzalez-Serrano Andres Moreno Przemysław Łukasz Kowalczewski Matteo Bordiga Amin Mousavi Khanegah |
| author_sort | Jose C. Orellana-Palacios |
| collection | DOAJ |
| description | Plant-based proteins are gaining in attraction compared with animal-based proteins due to their superior ethical profiles, growing concerns on the part of various organizations about animal health and welfare, and increased global greenhouse-gas emissions in meat production. In this study, the response surface methodology (RSM) using a Box–Behnken design (BBD) was applied to optimize the ultrasound-assisted alkaline extraction of cherimoya-seed proteins as valuable by-products. The effects of three pH, temperature, and time factors on the protein-extraction yield and protein content were investigated. The pH at 10.5 and temperature of 41.8 °C for 26.1 min were considered the optimal ultrasound-assisted alkaline-extraction conditions since they provided the maximum extraction yield (17.3%) and protein content (65.6%). An established extraction technique was employed to enhance the cherimoya-seed protein yield, purity, and functional properties. A thermogravimetric analysis (TGA) of the samples showed that the ultrasound-assisted alkaline extraction improved the thermal stability of the protein concentrate. |
| first_indexed | 2024-03-09T18:19:43Z |
| format | Article |
| id | doaj.art-7e86101b028745b09ea4e1efa61557c1 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T18:19:43Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-7e86101b028745b09ea4e1efa61557c12023-11-24T08:22:49ZengMDPI AGFoods2304-81582022-11-011122369410.3390/foods11223694Extraction Optimization, Functional and Thermal Properties of Protein from Cherimoya Seed as an Unexploited By-ProductJose C. Orellana-Palacios0Milad Hadidi1Marwa Yassamine Boudechiche2Maria Lopez S. Ortega3Diego J. Gonzalez-Serrano4Andres Moreno5Przemysław Łukasz Kowalczewski6Matteo Bordiga7Amin Mousavi Khanegah8Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, SpainDepartment of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, SpainDepartment of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, SpainDepartment of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, SpainDepartment of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, SpainDepartment of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, SpainDepartment of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, PolandDepartment of Pharmaceutical Sciences, Università Degli Studi del Piemonte Orientale “A. Avogadro”, Largo Donegani 2, 28100 Novara, ItalyDepartment of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02-532 Warsaw, PolandPlant-based proteins are gaining in attraction compared with animal-based proteins due to their superior ethical profiles, growing concerns on the part of various organizations about animal health and welfare, and increased global greenhouse-gas emissions in meat production. In this study, the response surface methodology (RSM) using a Box–Behnken design (BBD) was applied to optimize the ultrasound-assisted alkaline extraction of cherimoya-seed proteins as valuable by-products. The effects of three pH, temperature, and time factors on the protein-extraction yield and protein content were investigated. The pH at 10.5 and temperature of 41.8 °C for 26.1 min were considered the optimal ultrasound-assisted alkaline-extraction conditions since they provided the maximum extraction yield (17.3%) and protein content (65.6%). An established extraction technique was employed to enhance the cherimoya-seed protein yield, purity, and functional properties. A thermogravimetric analysis (TGA) of the samples showed that the ultrasound-assisted alkaline extraction improved the thermal stability of the protein concentrate.https://www.mdpi.com/2304-8158/11/22/3694thermal stabilityplant proteinsfunctionalityextractionby-product |
| spellingShingle | Jose C. Orellana-Palacios Milad Hadidi Marwa Yassamine Boudechiche Maria Lopez S. Ortega Diego J. Gonzalez-Serrano Andres Moreno Przemysław Łukasz Kowalczewski Matteo Bordiga Amin Mousavi Khanegah Extraction Optimization, Functional and Thermal Properties of Protein from Cherimoya Seed as an Unexploited By-Product Foods thermal stability plant proteins functionality extraction by-product |
| title | Extraction Optimization, Functional and Thermal Properties of Protein from Cherimoya Seed as an Unexploited By-Product |
| title_full | Extraction Optimization, Functional and Thermal Properties of Protein from Cherimoya Seed as an Unexploited By-Product |
| title_fullStr | Extraction Optimization, Functional and Thermal Properties of Protein from Cherimoya Seed as an Unexploited By-Product |
| title_full_unstemmed | Extraction Optimization, Functional and Thermal Properties of Protein from Cherimoya Seed as an Unexploited By-Product |
| title_short | Extraction Optimization, Functional and Thermal Properties of Protein from Cherimoya Seed as an Unexploited By-Product |
| title_sort | extraction optimization functional and thermal properties of protein from cherimoya seed as an unexploited by product |
| topic | thermal stability plant proteins functionality extraction by-product |
| url | https://www.mdpi.com/2304-8158/11/22/3694 |
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