Microwave-Assisted Extraction of Plant Proteins

Peñas, Elena; Hernández-Ledesma, Blanca; Martínez‐Villaluenga, Cristina

doi:10.1007/978-3-031-16968-7_9

Cited by 4 publications

(1 citation statement)

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“…Microorganisms like bacteria or fungi produce peptides when plant proteins undergo fermentation. Microbial fermentation can provide a high possibility for producing specific peptides, but the processing duration and contamination risk could increase. − Physical approaches, including supercritical fluid extraction, − high-pressure processing, , and ultrasound, ,− microwave-assisted extraction ,− are examples of other top-down methods. By degrading down protein structures, these techniques allow peptides to be released from plant proteins.…”

Section: The Overview and Production Of Pbpsmentioning

confidence: 99%

Techno-Functions and Safety Concerns of Plant-Based Peptides in Food Matrices

Lee,

Suttikhana,

Ashaolu

2024

J. Agric. Food Chem.

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Plant-based peptides (PBPs) benefit functional food development and environmental sustainability. Proteolysis remains the primary method of peptide production because it is a mild and nontoxic technique. However, potential safety concerns still emanate from toxic or allergenic sequences, amino acid racemization, iso-peptide bond formation, Maillard reaction, dose usage, and frequency. The main aim of this review is to investigate the techno-functions of PBPs in food matrices, as well as their safety concerns. The distinctive characteristics of PBPs exhibit their techno-functions for improving food quality and functionality by contributing to several crucial food formulations and processing. The techno-functions of PBPs include solubility, hydrophobicity, bitterness, foaming, oil-binding, and water-holding capacities, which subsequently affect food matrices. The safety and quality of foodstuff containing PBPs depend on the proper source of plant proteins, the selection of processing approaches, and compliance with legal regulations for allergen labeling and safety evaluations. The safety concerns in allergenicity and toxicity were discussed. The conclusion is that food technologists must apply safe limits and consider potential allergenic components generated during the development of food products with PBPs. Therefore, functional food products containing PBPs can be a promising strategy to provide consumers with wholesome health benefits.

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Section: The Overview and Production Of Pbpsmentioning

confidence: 99%

Techno-Functions and Safety Concerns of Plant-Based Peptides in Food Matrices

Lee,

Suttikhana,

Ashaolu

2024

J. Agric. Food Chem.

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Pomegranate seed as a novel source of plant protein: Optimization of protein extraction and evaluation of in vitro digestibility, functional, and thermal properties

Oroumei,

Rezaei,

Chodar Moghadas

2024

Food Science & Nutrition

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This research was carried out to optimize the extraction process of proteins from pomegranate seeds and characterize their in vitro digestibility as well as their thermal and functional properties. For this purpose, the study screened five parameters (liquid/solid ratio, pH, temperature, NaCl concentration, and time) that could potentially influence the extraction process. This screening was conducted using a two‐level Placket–Burman design (PBD). The significant parameters (pH and NaCl concentration) were subsequently optimized using a three‐level face‐centered central composite design (FCCD) to determine the optimum extraction conditions. A maximum protein recovery of 83.8% was obtained at pH 11.0 and NaCl concentration of 0.0 M. Pomegranate seed protein isolate (PSPI) with a protein content of 92.4% (w/w) was obtained through the isoelectric precipitation of pomegranate seed protein extracted under the optimized conditions. An emulsifying activity index of 14.1 m2 g−1 was observed at the isoelectric pH, where the emulsion stability index was at 8.2%. PSPI also showed high water‐ and oil‐holding capacities (3.7 and 4.3 g g−1, respectively). The essential amino acid levels in PSPI (except for valine and isoleucine) exceeded the recommended amounts set by WHO/FAO/UNU for adults, highlighting its high nutritional value. Based on thermal analysis data, denaturation of PSPI could occur at 89.5°C. The in vitro digestibility of PSPI was found to be 74.3%. PSPI shows a potential as a novel ingredient for substituting animal‐based proteins in various food applications.

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