Processing concepts for the use of green leaves as raw materials for the food industry

Tenorio, Angélica Tamayo; Schreuders, Floor K.G.; Zisopoulos, Filippos K.; Boom, R.M.; Goot, Atze Jan van der

doi:10.1016/j.jclepro.2017.06.248

Cited by 36 publications

(29 citation statements)

References 42 publications

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“…This study identified important steps to consider for industrial protein fractionation of each of the biomass types, although individual biomass-based settings in an industrial production plant may result in higher production costs. A year-round availability of green biomass, of similar growth stage, would also require large storage facilities for e.g., frozen [44] or silage green biomass. Such a storage will also highly affect the costs (storage of frozen biomass) or destroy the proteins (silage).…”

Section: Use Of Green Biomass In Industrial Protein Fractionation For Food Ingredients Additives and Productsmentioning

confidence: 99%

Protein Fractionation of Green Leaves as an Underutilized Food Source—Protein Yield and the Effect of Process Parameters

Nynäs

Newson

Johansson

2021

Foods

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Green biomass has potential as a sustainable protein source for human consumption, due to its abundance and favorable properties of its main protein, RuBisCO. Here, protein fractionation outcomes of green leafy biomass from nine crops were evaluated using a standard protocol with three major steps: juicing, thermal precipitation, and acid precipitation. Successful protein fractionation, with a freeze-dried, resolubilized white protein isolate containing RuBisCO as the final fraction, was achieved for seven of the crops, although the amount and quality of the resulting fractions differed considerably between crops. Biomass structure was negatively correlated with successful fractionation of proteins from biomass to green juice. The proteins in carrot and cabbage leaves were strongly associated with particles in the green juice, resulting in unsuccessful fractionation. Differences in thermal stability were correlated with relatedness of the biomass types, e.g., Beta vulgaris varieties showed similar performance in thermal precipitation. The optimal pH values identified for acid precipitation of soluble leaf proteins were lower than the theoretical value for RuBisCO for all biomass types, but with clear differences between biomass types. These findings reveal the challenges in using one standard fractionation protocol for production of food proteins from all types of green biomass and indicate that a general fractionation procedure where parameters are easily adjusted based on biomass type should instead be developed.

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Section: Use Of Green Biomass In Industrial Protein Fractionation For Food Ingredients Additives and Productsmentioning

confidence: 99%

Protein Fractionation of Green Leaves as an Underutilized Food Source—Protein Yield and the Effect of Process Parameters

Nynäs

Newson

Johansson

2021

Foods

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“…For AP proteins, the SD drying showed the best solubility, followed by FD and VOD with maximum values of around 90 %, 70 %, and 60 % respectively. There were no found solubility reports for amaranth leaf proteins, but it is worth noting that similar solubility values (~90 %) for white fraction protein obtained from alfalfa and sugar beet leaves were achieved (Lamsal, Koegel & Gunasekaran, 2007;Tenorio et al, 2017). Solubility plays an important role to define the use of the protein as a food ingredient.…”

Section: Solubilitymentioning

confidence: 99%

“…These proteins are studied because of their functional properties in food products development and its biological value (Barbeu & Kinsella, 1998). Different methodologies for obtaining proteins from tobacco leaves, spinach (De Jong, Geerdink, Bussmann & Hylkema, 2015), sugar beet (Tenorio, Schreuders, Zisopoulos, Boom & Van der Goot, 2017) and green tea (Shen,Wang, Wang, Wu & Chen, 2008) are already reported. However, most of them use specialized and expensive protein purification techniques that could increase the cost of the final product, being no longer affordable for most population (low-income groups).…”

Section: Introductionmentioning

confidence: 99%

Processing of Amaranthus hypochondriacus Biomass for Functional Protein Concentrates Development

Metri-Ojeda¹,

Nikiforidis²,

Sandoval-Peraza³

et al. 2019

JFR

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Most proteins for human consumption are animal-derivated sources; however, due to its environmental impact (soil erosion, gas emissions, water footprint) and increasing demand, different plant-based sources are necessary. The purpose of this work is to use amaranth crop biomass for protein concentrates production. The effect of processing (extraction and drying) on the structure and some functional properties of biomass protein concentrates are evaluated for food applications. Thermal and acid precipitation was used for extraction of soluble proteins and lyophilization, vacuum convection, and spray-drying methods for protein concentrates production. Protein structure analyses were gel electrophoresis (SDS-PAGE), isoelectric point (zeta potential), spectrometry (FTIR), calorimetry (DSC), and amino acids profile. The functionality was evaluated by solubility (UV-VIS), rheological and emulsifying properties at different pH values. The most preserved protein structure was the precipitated by acidification and dried by spraying, which showed the highest solubility values (> 90 %), and desired rheological properties. Lyophilization enhanced the emulsifying activity (~95 %) and stability to gravity (~63 %) and heat (~79 %). The essential amino acids content (49 %) was higher than FAO recommendations for children (36 %), and protein composition was in agreement with the Codex Alimentarius for plant protein consumption. This research approaches the use of highly available biomass from amaranth crop as a sustainable source of proteins. Mostly protein isolation uses expensive technologies, which increases the final product cost. Herein, a simple method was adequate to obtain high nutritional quality, and food functionality protein concentrates for food-related applications.

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“…have also recently received interest because of their relatively high protein content and high biomass yield . Other leafy biomass that can be used as protein sources include sugar beet leaves, a byproduct of sugar production − as well as aquatic plants such as duckweed ( Lemna gibba ) . The main protein in the leaves is the enzyme ribulose-1,5-biphosphate carboxylase/oxygenase (RuBisCo), which is involved in the photosynthesis and likely the most abundant protein in the world. , The current approach to leaf protein extraction is mainly linked to green biorefinery where different products such as protein, lysine, lactate, acetic acid, biogas, and biomaterials (e.g., insolation or fiber-PET composites) are produced from green biomass .…”

Section: Introductionmentioning

confidence: 99%

Biorefinery of Green Biomass─How to Extract and Evaluate High Quality Leaf Protein for Food?

Møller

Hammershøj

Passos

et al. 2021

J. Agric. Food Chem.

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There is a growing need for protein for both feed and food in order to meet future demands. It is imperative to explore and utilize novel protein sources such as protein from leafy plant material, which contains high amounts of the enzyme ribulose-1,5-biphosphate carboxylase/oxygenase (RuBisCo). Leafy crops such as grasses and legumes can in humid climate produce high protein yields in a sustainable way when compared with many traditional seed protein crops. Despite this, very little RuBisCo is utilized for foods because proteins in the leaf material has a low accessibility to monogastrics. In order to utilize the leaf protein for food purposes, the protein needs to be extracted from the fiber rich leaf matrix. This conversion of green biomass to valuable products has been labeled green biorefinery. The green biorefinery may be tailored to produce different products, but in this Review, the focus is on production of food-grade protein. The existing knowledge on the extraction, purification, and concentration of protein from green biomass is reviewed. Additionally, the quality and potential application of the leaf protein in food products and side streams from the green biorefinery will be discussed along with possible uses of side streams from the protein production.

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Processing concepts for the use of green leaves as raw materials for the food industry

Cited by 36 publications

References 42 publications

Protein Fractionation of Green Leaves as an Underutilized Food Source—Protein Yield and the Effect of Process Parameters

Protein Fractionation of Green Leaves as an Underutilized Food Source—Protein Yield and the Effect of Process Parameters

Processing of Amaranthus hypochondriacus Biomass for Functional Protein Concentrates Development

Biorefinery of Green Biomass─How to Extract and Evaluate High Quality Leaf Protein for Food?

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