Protein fractionation of broccoli (Brassica oleracea, var. Italica) and kale (Brassica oleracea, var. Sabellica) residual leaves — A pre-feasibility assessment and evaluation of fraction phenol and fibre content

Prade, Thomas; Muneer, Faraz; Berndtsson, Emilia; Nynäs, Anna-Lovisa; Svensson, Sven-Erik; Newson, William R.; Johansson, Eva

doi:10.1016/j.fbp.2021.10.004

Cited by 29 publications

(28 citation statements)

References 61 publications

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Section: Discussionmentioning

confidence: 99%

“…Plant-based protein currently earns a revenue of ~US$8–14 kg –1 ( Prade et al , 2021 ). An analysis of broccoli and kale leaves concluded that full fractionation of the biomass is currently not economically feasible due to the low yields of white protein concentrate, but that increased yields or development of added value co-products would contribute to economic viability ( Prade et al , 2021 ). A study of the potential for New Zealand to produce leaf-based plant proteins found the break-even point would be ~1000 ha of pasture crop, which would produce ~4200 t of protein ( Sowersby et al , 2021 ).…”

Section: Discussionmentioning

confidence: 99%

“…Several studies have focused on current crops, such as alfalfa, which could be grown purely to produce leaf protein, or Moringa ( Benhammouche et al , 2021 ), a fast growing and drought-tolerant tree species. Others have investigated the extraction of protein out of the byproducts from other crops ( Sedlar et al , 2021 ), including sugar beet, cauliflower ( Xu et al , 2017 ), kale, broccoli ( Prade et al , 2021 ), radish ( Kaur and Bhatia, 2022 ), chicory ( Ducrocq et al , 2022 ), mulberry ( Sun et al , 2015 ), Jerusalem artichokes ( Kaszás et al , 2022 ), or even invasive plant species such as gorse or broom ( Iyer et al , 2021 ). Aquatic plants, such as duckweed ( Lemna ), are also being studied ( Nieuwland et al , 2021 ).…”

Section: Source Of Biomassmentioning

confidence: 99%

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Is now the time for a Rubiscuit or Ruburger? Increased interest in Rubisco as a food protein

Pearce

Brunke

2022

Journal of Experimental Botany

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Much of the research on Rubisco (Ribulose-1,5-bisphosphate carboxylase/oxygenase) aims at increasing crop yields, with the aim of increasing plant production to feed an increasing global population. However, since the identification of Rubisco as the most abundant protein in leaf material, it has also been touted as a direct source of dietary protein. The nutritional and functional properties of Rubisco are on par with many animal proteins, and are superior to many other plant proteins. Purified Rubisco isolates are easily digestable, nutritionally complete, and have excellent foaming, gelling and emulsifying properties. Despite this potential, challenges in efficiently extracting and separating Rubisco have limited its use as a global foodstuff. Leaves are lower in protein than seeds, requiring large amounts of biomass to be processed. This material normally needs to be processed quickly to avoid degradation of the final product. Extraction of Rubisco from the plant material requires breaking down the cell walls and rupturing the chloroplast. In order to obtain high quality protein, Rubisco needs to be separated from chlorophyll, and then concentrated for final use. However, with increased consumer demand for plant protein, there is increased interest in the potential of leaf protein, and many commercial plants are now being established aimed at producing Rubisco as a food protein, with over $US60 million of funding invested in the past 5 years. Is now the time for increased use of Rubisco in food production as a nitrogen source, rather than just providing a carbon source?

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Source Of Biomassmentioning

confidence: 99%

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Is now the time for a Rubiscuit or Ruburger? Increased interest in Rubisco as a food protein

Pearce

Brunke

2022

Journal of Experimental Botany

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“…At the same time, the leaf also contains valuable phytonutrients. Prade [ 9 ] reported that between 34–42 kg of total protein could be extracted per one ton of dry matter of broccoli leaves. Liu et al [ 5 ] cited the significantly higher accumulation of carotenoids (carotene, violaxanthin, neoxanthin, and lutein) chlorophylls, vitamins E and K in leaves than in florets.…”

Section: Introductionmentioning

confidence: 99%

“…The proteins are then concentrated in simple step or combination of steps by using thermal coagulation or by the use of acidic/alkaline precipitation or flocculants [ 13 ]. By-products originated from broccoli’s leaves for food and feed purposes are available with information about their protein and phenolic compounds contents [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Comparison of Wet Fractionation Methods for Processing Broccoli Agricultural Wastes and Evaluation of the Nutri-Chemical Values of Obtained Products

Domokos-Szabolcsy

Elhawat

Domingos

et al. 2022

Foods

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The main objective of this study was to increase the economic value of broccoli green agro-waste using three wet fractionation methods in the shadow of green biorefinery and the circular economy. Product candidates were obtained directly by using a mechanical press, and indirectly by using microwave coagulation or via lactic acid fermentation of green juice. The leaf protein concentrates (LPC) fractions displayed significantly higher dry matter content and crude protein content (34–39 m/m% on average) than the green juice fraction (27.4 m/m% on average), without considerable changes in the amino acids composition ratio. UHPLC-ESI-ORBITRAP-MS/MS analysis showed that kaemferol and quercetin are the most abundant flavonols, forming complexes with glycosides and hydroxycinnamic acids in green juice. Lacto-ermentation induced a considerable increase in the quantity of quercetin (48.75 μg·g−1 dry weight) and kaempferol aglycons (895.26 μg·g−1 dry weight) of LPC. In contrast, chlorogenic acid isomers and sulforaphane disappeared from LPC after lactic acid fermentation, while microwave treatment did not cause significant differences. These results confirm that both microwave treatment and lacto-fermentation coagulate and concentrate most of the soluble proteins. Also, these two processes affect the amount of valuable phytochemicals differently, so it should be considered when setting the goals.

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Investigations of the structure and antioxidant activity of broccoli pigment protein isolates with ultrasonic treatment

Cao,

Fu,

Zhang

et al. 2024

Food Measure

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Protein fractionation of broccoli (Brassica oleracea, var. Italica) and kale (Brassica oleracea, var. Sabellica) residual leaves — A pre-feasibility assessment and evaluation of fraction phenol and fibre content

Cited by 29 publications

References 61 publications

Is now the time for a Rubiscuit or Ruburger? Increased interest in Rubisco as a food protein

Is now the time for a Rubiscuit or Ruburger? Increased interest in Rubisco as a food protein

Comparison of Wet Fractionation Methods for Processing Broccoli Agricultural Wastes and Evaluation of the Nutri-Chemical Values of Obtained Products

Investigations of the structure and antioxidant activity of broccoli pigment protein isolates with ultrasonic treatment

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