Studied of Defatted Flour and Protein Concentrate of Prunus serotine and Applications

Abstract

Prunus serotine seed, was processed to produce a defatted flour (71.07 ± 2.10% yield) without hydrocyanic acid. The total protein was 50.94 ± 0.64%. According to sensory evaluation of cookies with P. serotine flour, the highest score in overall impression (6.31) was at 50% flour substitution. Its nutritional composition stood out for its protein and fiber contents 12.50% and 0.93%, respectively. Protein concentrate (PsPC) was elaborated (81.44 ± 7.74% protein) from defatted flour. Emulsifying properties of PsPC were studied in emulsions at different mass fractions; ϕ = 0.002, 0.02, 0.1, 0.2, and 0.4 through physicochemical analysis and compared with whey protein concentrate (WPC). Particle size in emulsions increased, as did oil content, and results were reflected in microscope photographs. PsPC at ϕ 0.02 showed positive results along the study, reflected in the microphotograph and emulsifying stability index (ESI) test (117.50 min). At ϕ 0.4, the lowest ESI (29.34 min), but the maximum emulsifying activity index (EAI) value (0.029 m2/g) was reached. WPC had an EAI value higher than PsPC at ϕ ≥ 0.2, but its ESI were always lower in all mass fraction values. PsPC can compete with emulsifiers as WPC and help stabilize emulsions.

Valorization of Almond (Prunus serotina) by Obtaining Bioactive Compounds

“…The Capulin almond is comprised of three parts: the edible part of the almond (kernel), which has a thin shell (skin) that wraps around the kernel, the skin, and an external part called the shell. Various studies have shown that almond by-products (of the kernel, skin, and shell) contain bioactive compounds such as phenolic compounds (flavonoids and phenolic acids) and terpenoids (sterols and triterpenoids), whose composition and quantity depend on factors such as the geographical distribution, origin, environmental conditions, exposure to pests, UV radiation, harvest maturity and obtaining and extraction process (10)(11)(12)(13)(14). These by-products are a source of potent antioxidants for the control of oxidative processes, natural antimicrobials, prebiotic and antiviral compounds (15)(16)(17)(18).…”

Climate–Nutrient–Crop Model: Novel Insights into Grain-Based Food Quality

“…The protein composition and subfractions, with distinct molecular weights, are extensively listed for a wide range of crop species, including nine monocots (wheat, maize, rice, barley, rye, oat, sorghum, millet, and triticale) and six dicots (lupin, soybean, pea, lentil, fava bean, and cowpea) (Table S1 of the Supporting Information). Generally, prolamins and glutelins are the main fractions in monocots (cereal crops), while albumins and globulins make up the largest proportion of storage proteins in dicots (pulse crops) …”

“…Generally, prolamins and glutelins are the main fractions in monocots (cereal crops), while albumins and globulins make up the largest proportion of storage proteins in dicots (pulse crops). 15 A monocot-based schematic model (Figure 2) illustrates the biosynthesis pathway of storage proteins. In root tissues, nitrate is metabolized to amino acids through the intermediate substance ammonium, facilitated by nitrate reductase or nitrite reductase and glutamine synthetase or glutamine oxoglutarate aminotransferase.…”

Nutraceuticals in Human Health

“…Concerning the study of functional ingredients and applications, Lu Martínez et al [8] have studied and proposed the use of Prunus serotine defatted flour without hydrogen cyanide risk in cookies and protein concentrate in emulsion stability. Ullah et al [9] well reviewed and summarized the biomedical properties of polysaccharides as therapeutical agents.…”