Supercritical carbon dioxide treatment of plum (Prunus domestica L) kernel protein isolate: Impact on structural, thermal, physical, and functional properties

Supercritical Carbon Dioxide Technology for Recovering Valuable Phytochemicals from Cannabis sativa L. and Valorization of Its Biomass for Food Applications

“…Supercritical CO2-treated samples had their solubility increased up to 23% and foam capacity up to 200% compared to the native plant protein. The improvements in the plant protein's technological properties were attributed to the CO2 solubility that promoted significant changes in protein conformation, making them more prone to aggregation forming soluble aggregates [112]. Therefore, supercritical CO2 processing could be a smart strategy for the underutilized novel plant protein sources.…”

“…The key point that makes CO 2 an attractive solvent for food intents is the fact that it is a substance that is not chemically reactive [111]. Indeed, many studies reported the chemical stability of macronutrients after supercritical CO 2 processing such as sugars [99,102], dietary fibers [100], proteins [112,113], and others.…”

“…Regarding proteins, supercritical CO 2 treatment has been used to promote new opportunities for extending the application of plant proteins in food products by enhancing their technological properties. Sheikh, Saini and Sharma [112] reported that plum (Prunus domestica L) kernel protein isolate had its solubility and foam capacity improved after supercritical CO 2 treatment at 20 MPa for 60 min with a temperature ranging from 30 to 70 • C. Supercritical CO 2 -treated samples had their solubility increased up to 23% and foam capacity up to 200% compared to the native plant protein. The improvements in the plant protein's technological properties were attributed to the CO 2 solubility that promoted significant changes in protein conformation, making them more prone to aggregation forming soluble aggregates [112].…”

“…Sheikh, Saini and Sharma [112] reported that plum (Prunus domestica L) kernel protein isolate had its solubility and foam capacity improved after supercritical CO 2 treatment at 20 MPa for 60 min with a temperature ranging from 30 to 70 • C. Supercritical CO 2 -treated samples had their solubility increased up to 23% and foam capacity up to 200% compared to the native plant protein. The improvements in the plant protein's technological properties were attributed to the CO 2 solubility that promoted significant changes in protein conformation, making them more prone to aggregation forming soluble aggregates [112]. Therefore, supercritical CO 2 processing could be a smart strategy for the underutilized novel plant protein sources.…”