Functional characterization of high-yield plant protein powder valorized from de-oiled sour cherry seed using microwave-assisted enzymatic extraction followed by spray- and freeze-drying

Başyi̇ği̇t, Bülent; Görgüç, Ahmet; Gençdağ, Esra; Cansu, Ümran; Yılmaz, Fatih; Karaaslan, Mehmet

doi:10.1007/s13399-022-03225-2

Cited by 13 publications

(12 citation statements)

References 65 publications

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“…In contrast, Pectinex UF, Viscozyme L, and Alcalase could not increase protein yield with determined extraction parameters. In contrast to our findings, protease enzymes like Alcalase and Protex enzymes especially, were effective in increasing the protein yield 46,47 . However, the efficiency of these enzymes may vary according to the extraction parameters and the plant.…”

Section: Resultscontrasting

confidence: 99%

“…In contrast to our findings, protease enzymes like Alcalase and Protex enzymes especially, were effective in increasing the protein yield. 46,47 However, the efficiency of these enzymes may vary according to the extraction parameters and the plant. For this reason, Pectinex UF, Viscozyme L, and Alcalase may not be effective in improving the extractability of proteins from sugar beet leaves.…”

Section: Determination Of Effectivity Of Ultrasound Processmentioning

confidence: 99%

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Determination of process parameters and precipitation methods for potential large‐scale production of sugar beet leaf protein concentrate

Akyüz,

Tekin,

Aksoy

et al. 2023

J Sci Food Agric

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BACKGROUNDSugar beet is one of the most produced industrial plants in the world, and during manufacturing it produces a large quantity of leaf waste. Because this waste is rich in protein, this study aimed to identify an efficient method for producing large‐scale protein concentrate from sugar beet leaves.RESULTSResults showed that protein extraction from fresh leaves was more effective than from dried leaves. Maximum protein extraction was achieved at pH 9, compared with pH 7 or 8. Blanching as a pretreatment reduced protein yield during isoelectric precipitation, with a yield of 2.31% compared to 20.20% without blanching. Consequently, blanching was excluded from the extraction process. After extraction, isoelectric precipitation, heat coagulation, and isoelectric–ammonium sulfate precipitation were compared. Although the latter resulted in the highest protein yield, Fourier transform infrared analysis revealed that excessive salt was not removed during dialysis, making it unsuitable for scale‐up due to its additional cost and complexity. Therefore, isoelectric precipitation was selected as the appropriate method for protein precipitation from sugar beet leaves. To increase yield, extractions were assisted by ultrasound or enzyme addition. Ultrasound‐assisted extraction resulted in an increased protein yield from 20.20% to 28.60%, while Pectinex Ultra SP‐L‐assisted extraction was the most effective, increasing protein yield from 20.20% to 38.09%.CONCLUSIONProteins were extracted from fresh sugar beet leaves using optimum conditions (50 °C, 30 min, pH 9) and precipitated at isoelectric point, with enzymatic‐assisted extraction yielding the maximum protein recovery. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Resultscontrasting

confidence: 99%

Section: Determination Of Effectivity Of Ultrasound Processmentioning

confidence: 99%

Determination of process parameters and precipitation methods for potential large‐scale production of sugar beet leaf protein concentrate

Akyüz,

Tekin,

Aksoy

et al. 2023

J Sci Food Agric

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“…The major advantages of FD are its ability to preserve vitamins, nutrients, color, aroma, and flavor, retaining most of its original characteristics, superior taste, and thermosensitive ingredients with biological activity, higher rehydration rate, and lower bulk density (higher porosity) of the obtained products, which are of special emphasis in the case of fruit and vegetable products [3][4][5][6][7][8][9]. Also, the lower temperature of the procedure results in higher retention of phytochemicals (total antioxidants, total phenolic compounds, and total anthocyanins) and bioactive compounds [10][11][12][13][14][15][16].…”

Section: Introductionmentioning

confidence: 99%

Recent Progress and Application of Freeze Dryers for Agricultural Product Drying

Salehi

2023

ChemBioEng Reviews

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The impact of various freeze‐drying (FD) methods on the drying efficiency and quality of dried fruits and vegetables is reviewed. Additionally, a brief overview of recent advances in FD methods is provided. The FD technique is characterized by the following key properties: ability to maintain original texture and color, the highest nutritional value, and appropriate rehydration rate due to the porous tissue of the product. Recently, various combination methods have been tested to improve the drying speed and save energy when FD fruits and vegetables. This includes combining FD systems with other techniques such as ultrasound, microwave, vacuum, infrared radiation, pulsed electric field (PEF), and CO2 laser perforation. Combined benefits of these technologies include increased mass transfer rates, shorter dehydration time, energy savings, improved product quality, lower shrinkage, higher rehydration capacity, and flexibility to dry and manufacture the many types of dried fruits and vegetables pieces.

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“…Currently, freeze-drying is mainly used for laboratory research purposes and is used in the industrial production of some heat-sensitive and expensive products. 59 Additionally, high-tech methods like ultra-microcrushing and microwave drying are being increasingly applied to plant protein powder production. Ultra-micropulverization is a technique that breaks down solid materials larger than 3 mm into particles ranging from 10 to 25 μm using mechanical or hydrodynamic methods.…”

Section: Processing Technology Of Plant Protein-basedmentioning

confidence: 99%

“…While freeze-drying maintains the integrity of the dried material, it is associated with high equipment costs and energy consumption, limiting its widespread use in industrial-scale production. Currently, freeze-drying is mainly used for laboratory research purposes and is used in the industrial production of some heat-sensitive and expensive products …”

Section: Processing Technology Of Plant Protein-based Productsmentioning

confidence: 99%

Research Advances in Plant Protein-Based Products: Protein Sources, Processing Technology, and Food Applications

Fu,

Zhao,

Rong

et al. 2023

J. Agric. Food Chem.

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Plant proteins are high-quality dietary components of food products. With the growing interest in sustainable and healthy food alternatives, plant proteins have gained significant attention as viable substitutes for animal-based proteins. Understanding the diversity of protein sources derived from plants, novel processing technology, and multiple applications is crucial for developing nutritious and sustainable plant protein-based products. This Review summarizes the natural sources of traditional and emerging plant proteins. The classifications, processing technologies, and applications of plant protein-based products in the food industry are explicitly elucidated. Moreover, the advantages and disadvantages of plant protein-based food products are revealed. Strategies such as protein fortification and complementation to overcome these shortcomings are critically discussed. We also demonstrate several issues that need to be addressed in future development.

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Functional characterization of high-yield plant protein powder valorized from de-oiled sour cherry seed using microwave-assisted enzymatic extraction followed by spray- and freeze-drying

Cited by 13 publications

References 65 publications

Determination of process parameters and precipitation methods for potential large‐scale production of sugar beet leaf protein concentrate

Determination of process parameters and precipitation methods for potential large‐scale production of sugar beet leaf protein concentrate

Recent Progress and Application of Freeze Dryers for Agricultural Product Drying

Research Advances in Plant Protein-Based Products: Protein Sources, Processing Technology, and Food Applications

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