Optimization of Extraction Parameters of Protein Isolate from Tomato Seed Using Response Surface Methodology

Mechmeche, Manel; Kachouri, Faten; Chouabi, Moncef; Ksontini, Hamida; Setti, Khaoula; Hamdi, Moktar

doi:10.1007/s12161-016-0644-x

Cited by 70 publications

(55 citation statements)

References 29 publications

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“…The tomato seed flour presented the following chemical characteristics (dry basis): 6.94/100g moisture content, 29.50/100g protein content, 19.50/100g fat content and 3.92/100g ash content. According to the data obtained, the tomato seed flour was rich in fat and proteins, these values being in agreement with those reported by Mechmeche et al [25] and Del Valle et al [9] for tomato seeds.…”

Section: Flour Characteristicssupporting

confidence: 92%

“…According to Kramer and Kwee [23] the nutritive value of tomato seed protein is lower than of casein but equivalent or higher than of other plant proteins. The net protein retention (NPR) of whole tomato seed meal, defatted tomato seed meal and tomato seed protein concentrate was reported as 2.65%, 2.52% and 2.51%, respectively which were lower but comparable with those obtained for casein, 2.91% (dry basis) [24].High levels of essential amino-acids present in tomato seeds showed that this by-product presents high quality proteins, with a high amount of lysine (3.4-5.9%) [25][26][27]. The amount of lysine in tomato seed is approximately 13% higher than the amount found in the soy protein [28].…”

supporting

confidence: 57%

“…High levels of essential amino-acids present in tomato seeds showed that this by-product presents high quality proteins, with a high amount of lysine (3.4-5.9%) [25][26][27]. The amount of lysine in tomato seed is approximately 13% higher than the amount found in the soy protein [28].…”

mentioning

confidence: 97%

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Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours

Mironeasa

Codină

2019

Foods

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The rheological and microstructural aspects of the dough samples prepared from wheat flour and different levels of tomato seed flour (TSF) were investigated by rheology methods through the Mixolab device, dynamic rheology and epifluorescence light microscopy (EFLM). The Mixolab results indicated that replacing wheat flour with TSF increased dough development time, stability, and viscosity during the initial heating-cooling cycle and decreased alpha amylase activity. The dynamic rheological data showed that the storage modulus G' and loss modulus G" increased with the level of TSF addition. Creep-recovery tests of the samples indicated that dough elastic recovery was in a high percentage after stress removal for all the samples in which TSF was incorporated in wheat flour. Using EFLM all the samples seemed homogeneous showing a compact dough matrix structure. The parameters measured with Mixolab during mixing were in agreement with the dynamic rheological data and in accordance with the EFLM structure images. These results are useful for bakery producers in order to develop new products in which tomato seed flour may be incorporated especially for wheat flours of a good quality for bread making and high wet gluten content. The addition of TSF may have a strength effect on the dough system and will increase the nutritional value of the bakery products.2 of 15 are used in animal feed or as soil fertilizers [11]. However, today there is an increasing trend of using this by-product as a source of functional components in different products knowing that the tomato pomace is a rich source of valuable compounds which can be recovered and used in food, pharmaceutical and cosmetic industries as natural ingredients [12,13]. In the chemical composition of tomato pomace high level of total dietary fibers, proteins, fats and medium amounts of ash are found [14].The peel and seed by-products of tomato pomace represents approximately 20-50 g·kg −1 of the initial weight of tomatoes and can be used individually or combined [14]. Regarding the combined utilization, the literature reports that, due to the significant amounts of bioactive phytochemicals from tomato pomace, it can be used as natural antioxidants for the formulation of functional foods, or as additives in food systems to extend their shelf-life [15][16][17]. Other studies showed that tomato pomace can be considered a good source of some macroelements, such as potassium, manganese and calcium and microelements, i.e., copper and zinc, which are cofactors of the antioxidant enzymes [15]. As individual part of by products, many studies [16][17][18][19] highlighted the possibility of using the tomato peels as a source of carotenoids and antioxidants to enrich various foods products or to produce new functional ones. The other part of tomato by-product, tomato seeds, account for approximately 10% of the fruit and 60% of the total by-product and contain a high amount for protein, fat and mineral elements such as potassium, calcium, iron, manganese, zinc and copper [14,20]. To...

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Section: Flour Characteristicssupporting

confidence: 92%

supporting

confidence: 57%

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Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours

Mironeasa

Codină

2019

Foods

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“…Fixing other two variables at zero level, the three-dimensional response surface showed that temperature and microwave power had quadratic e ects on the yield of hordein (Figure 2). In addition, circular contour plot indicates that the interactions between corresponding variables are negligible [18]. e yield of hordein was elevated with increasing ceiling temperature and microwave power.…”

Section: Response Surface and Contour Plots Umat Is A Typicalmentioning

confidence: 96%

Effects of Ultrasonic-Microwave-Assisted Technology on Hordein Extraction from Barley and Optimization of Process Parameters Using Response Surface Methodology

Guan

Liu

et al. 2018

Journal of Food Quality

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We investigated the process intensification of ultrasonic-microwave-assisted technology for hordein extraction from barley. Response surface methodology was utilized to optimize the extraction conditions and to analyze the interaction between four selected variables: temperature, microwave power, ultrasonic power, and extraction time. The validated extraction yield of hordein reached 8.84% at 78°C, microwave power 298 W, and ultrasonic power 690 W after 20 min as optimum conditions. Compared with traditional water-bath extraction (4.7%), the ultrasonic-microwave-assisted technology effectively increased the hordein extraction yield and shortened the extraction time. According to the obtained quadratic model (R2 = 0.9457), ultrasonic power and extraction time were the first two significant factors. However, temperature limited the effects of other factors during extraction. SDS-PAGE and scanning electron microscopy were used to identify the hordein extract and to clarify the difference between the two hordein fractions extracted with new and traditional methods, respectively. Ultrasonic-microwave-assisted technology provided a new way to improve hordein extraction yield from barley and could be a good candidate for industrial application of process intensification.

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“…The response surface methodology (RSM) is an experimental design method for process optimization and has been widely used in the optimization of experimental schemes. It can effectively reduce the number of experiments, yield better process parameters through optimization, and analyze the interaction of various factors (Derrien, Badr, Gosselin, Desjardins, & Angers, ; Ma et al, ; Mechmeche et al, ). Song et al () used RSM to optimize the extraction of collagen from Thamnaconus modestus skin using pepsin, and the results indicated that when the amount of pepsin added was 16,800 U/g, the pH of the buffer was 3.0, the solid‐to‐solvent ratio was 1:30 (g/ml), and the extraction time was 21.5 hr, the extraction rate of collagen was 27.6%, and the triple helix structure of collagen was well preserved.…”

Section: Introductionmentioning

confidence: 99%

Extraction and characterization of collagens from yak rumen smooth muscle

2019

Animal Science Journal

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This study reports an effective method using enzymatic methods to extract collagen from yak rumen smooth muscle. The enzymatic extraction methods were optimized by response surface methodology. Additionally, the properties of the extracted collagen were analyzed by Fourier transform infrared (FT‐IR) spectroscopy and mass spectrometry (MS). The results showed that the optimal conditions were as follows: the pepsin addition was 0.95%, the enzymatic hydrolysis time was 21 hr, and the solid‐to‐solvent ratio was 1:11. Under these conditions, the collagen extraction rate could reach 3.62/100 g. The results of FT‐IR revealed that the amide A, amide B, amide I, amide II, and amide III bands of the collagen appeared at 3,293.18, 3,068.18, 1654.94, 1,540.58, and 1,236.58 cm−1, respectively. The MS identified seven types of collagen, which were type I, type III, type IV, type V, type VI, type VIII, and type XII. The results demonstrated that the enzymatic method can extract collagen from yak rumen smooth muscle with a considerably high yield and can preserve the intact structure of the collagen.

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Optimization of Extraction Parameters of Protein Isolate from Tomato Seed Using Response Surface Methodology

Cited by 70 publications

References 29 publications

Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours

Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours

Effects of Ultrasonic-Microwave-Assisted Technology on Hordein Extraction from Barley and Optimization of Process Parameters Using Response Surface Methodology

Extraction and characterization of collagens from yak rumen smooth muscle

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