Recovery of phenolic compounds from the by-products of yellow mustard protein isolation

Sinichi, Sayeh; Siañez, Ana Victoria Legorreta; Diósady, Levente L.

doi:10.1016/j.foodres.2018.10.047

Cited by 13 publications

(14 citation statements)

References 17 publications

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“…PC have long been considered as undesirable compounds that have a negative impact on the functional properties and digestibility of PP. For this reason, most previous research efforts have focused on reducing the PC content of PP (Malik & Saini, 2017; Sinichi et al., 2019). However, the presence of PC in PP is not necessarily undesirable.…”

Section: Opportunities and Challenges To Using Ppmentioning

confidence: 99%

A review of the structure, function, and application of plant‐based protein–phenolic conjugates and complexes

Yan

Zeng

McClements

et al. 2023

Comp Rev Food Sci Food Safe

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Interactions between plant‐based proteins (PP) and phenolic compounds (PC) occur naturally in many food products. Recently, special attention has been paid to the fabrication of PP–PC conjugates or complexes in model systems with a focus on their effects on their structure, functionality, and health benefits. Conjugates are held together by covalent bonds, whereas complexes are held together by noncovalent ones. This review highlights the nature of protein–phenolic interactions involving PP. The interactions of these PC with the PP in model systems are discussed, as well as their impact on the structural, functional, and health‐promoting properties of PP. The PP in conjugates and complexes tend to be more unfolded than in their native state, which often improves their functional attributes. PP–PC conjugates and complexes often exhibit improved in vitro digestibility, antioxidant activity, and potential allergy‐reducing activities. Consequently, they may be used as antioxidant emulsifiers, edible film additives, nanoparticles, and hydrogels in the food industry. However, studies focusing on the application of PP–PC conjugates and complexes in real foods are still scarce. Further research is therefore required to determine the structure–function relationships of PP–PC conjugates and complexes that may influence their application as functional ingredients in the food industry.

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Section: Opportunities and Challenges To Using Ppmentioning

confidence: 99%

A review of the structure, function, and application of plant‐based protein–phenolic conjugates and complexes

Yan

Zeng

McClements

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…Membrane processes are also employed to isolate desired phenolic compounds from Brassica biomass (Xu and Diosady, 2002;Sinichi et al, 2019). Biomass was extracted under usual alkaline conditions and the extracts were then filtered multiple times through selected membranes until reaching the optimized purity.…”

Section: Purification Of Recovered Sinapic Acid and Derivativesmentioning

confidence: 99%

“…Biomass was extracted under usual alkaline conditions and the extracts were then filtered multiple times through selected membranes until reaching the optimized purity. Adjusting pH to acid between filtration steps was often required to separate desired SinA from proteins and other undesired compounds (Xu and Diosady, 2002;Sinichi et al, 2019). The efficiency of these process was reported between 70 and 90%.…”

Section: Purification Of Recovered Sinapic Acid and Derivativesmentioning

confidence: 99%

Sinapic Acid and Sinapate Esters in Brassica: Innate Accumulation, Biosynthesis, Accessibility via Chemical Synthesis or Recovery From Biomass, and Biological Activities

et al. 2021

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Sinapic acid (SinA) and corresponding esters are secondary metabolites abundantly found in plants of Brassica family. Belonging to the family of p-hydroxycinnamic acids, SinA and its esters analogues are present in different plant parts and involved in multiple biological processes in planta. Moreover, these metabolites are also found in relatively large quantities in agro-industrial wastes. Nowadays, these metabolites are increasingly drawing attention due to their bioactivities which include antioxidant, anti-microbial, anti-cancer and UV filtering activities. As a result, these metabolites find applications in pharmaceutical, cosmetic and food industries. In this context, this article reviews innate occurrence, biosynthesis, accessibility via chemical synthesis or direct extraction from agro-industrial wastes. Biological activities of SinA and its main corresponding esters will also be discussed.

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“…[62,63] Final purities were reported as high as 95 %. In the case of sinapic acid, literature reported different methodologies such as zeolite absorption (96.3 % recovery with 80 % purity), [64] ion exchange chromatography (60 % recovery, 20 cycles), [65] membrane filtration, [66] or precipitation. [67] p-Coumaric and ferulic acids, which are quite abundant in crops such as maize, wheat, and rice, are bound in the plant cell wall.…”

Section: State Of the Artmentioning

confidence: 99%

Accessing p‐Hydroxycinnamic Acids: Chemical Synthesis, Biomass Recovery, or Engineered Microbial Production?

et al. 2020

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p-Hydroxycinnamic acids (i. e., p-coumaric, ferulic, sinapic, and caffeic acids) are phenolic compounds involved in the biosynthesis pathway of lignin. These naturally occurring molecules not only exhibit numerous attractive properties, such as antioxidant, anti-UV, and anticancer activities, but they also have been used as building blocks for the synthesis of tailored monomers and functional additives for the food/feed, cosmetic, and plastics sectors. Despite their numerous high value-added applications, the sourcing of p-hydroxycinnamic acids is not ensured at the industrial scale except for ferulic acid, and their production cost remains too high for commodity applications. These compounds can be either chemically synthesized or extracted from lignocellulosic biomass, and recently their production through bioconversion emerged. Herein the different strategies described in the literature to produce these valuable molecules are discussed.

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Recovery of phenolic compounds from the by-products of yellow mustard protein isolation

Cited by 13 publications

References 17 publications

A review of the structure, function, and application of plant‐based protein–phenolic conjugates and complexes

A review of the structure, function, and application of plant‐based protein–phenolic conjugates and complexes

Sinapic Acid and Sinapate Esters in Brassica: Innate Accumulation, Biosynthesis, Accessibility via Chemical Synthesis or Recovery From Biomass, and Biological Activities

Accessing p‐Hydroxycinnamic Acids: Chemical Synthesis, Biomass Recovery, or Engineered Microbial Production?

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