High-intensity ultrasound-assisted extraction for functionalized pistachio meal protein concentrate

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science Pub Date : 2025-02-04 DOI:10.1111/1750-3841.70031

Semanur Yildiz, Gulsah Karabulut, Hatice Sıçramaz

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Abstract

The residues left over from cold-pressing oilseeds and fruits offer a promising source of plant proteins, serving as an alternative resource within the circular economy framework. This research aims to develop protein concentrates (PCs) from pistachio meal with enhanced functional properties using ultrasound -assisted extraction (UAE). A response surface methodology was employed to optimize UAE considering power (200–600 W), time (5–25 min), and pH (8–11). Through a Box–Behnken experimental design, the optimal extraction conditions were determined as 595 W, pH 11, and 19 min, targeting maximal protein extraction yield (R²: 0.9359, desirability of 0.993). Under these ideal conditions, UAE achieved higher protein extraction yield (51%), compared to the conventional alkaline extraction (AE) (39%). Protein recovery rate increased from 33.1% to 44% by UAE. PCs obtained through the AE (PC-AE) and optimal UAE (PC-UAE) were evaluated for their functional, structural, and morphological properties. UAE significantly improved the emulsion activity index of the PC-UAE by 34.9% (p < 0.05), whereas solubility and foaming activity showed slight increases compared to PC-AE (p > 0.05). US-induced size reduction as observed by smaller and irregular particles in morphological analysis. The Fourier-transform infrared spectroscopy spectra, analyzed using a curve-fitting approach on the second derivative, revealed hidden peaks that highlighted changes in the secondary structure of the PCs, including slight shifts in characteristic wavenumbers and variations in the proportional amounts of β-sheet, α-helix, and random coil structures. This study demonstrated that UAE achieved similar protein purity as AE while producing larger quantities through higher recovery of proteins with improved functional properties.

Practical Application

Ultrasound-assisted alkaline extraction significantly boosts protein extraction yield and recovery from pistachio meal and enhances functional properties (especially emulsion activity) of the extracted proteins. These improvements make the UAE protein concentrates suitable for applications in food formulations, such as plant-based beverages and emulsified products. UAE offers a sustainable approach to valorize oilseed residues in the context of circular economy.

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高强度超声辅助提取功能化开心果粕浓缩蛋白

冷压油籽和水果的残留物提供了一个有前途的植物蛋白质来源，作为循环经济框架内的替代资源。本研究旨在利用超声辅助提取技术从开心果粕中提取具有增强功能特性的浓缩蛋白。采用响应面法优化UAE，考虑功率（200-600 W）、时间（5-25 min）和pH（8-11）。通过Box-Behnken实验设计，确定最佳提取条件为595 W， pH 11, 19 min，蛋白提取率最高（R2: 0.9359，理想度0.993）。在这些理想条件下，与传统的碱性提取（AE）（39%）相比，UAE获得了更高的蛋白质提取率（51%）。蛋白质回收率由33.1%提高到44%。通过AE获得的pc （PC-AE）和最优UAE （PC-UAE）对其功能、结构和形态特性进行了评价。UAE显著提高了PC-UAE的乳化活性指数34.9% (p <；0.05)，而溶解度和发泡活性较PC-AE略有提高(p >；0.05)。在形态分析中观察到更小和不规则的颗粒引起的尺寸减小。利用二阶导数的曲线拟合方法分析了傅里叶变换红外光谱，发现了突出pc二级结构变化的隐藏峰，包括特征波数的轻微变化以及β-薄片、α-螺旋和随机线圈结构的比例变化。本研究表明，UAE获得了与AE相似的蛋白质纯度，同时通过更高的蛋白质回收率和改进的功能特性产生了更大的数量。超声辅助碱性提取可显著提高开心果粕蛋白质的提取率和回收率，提高提取蛋白质的功能特性（尤其是乳化活性）。这些改进使阿联酋浓缩蛋白适合应用于食品配方，如植物性饮料和乳化产品。阿联酋在循环经济背景下提供了一种可持续的油籽残留物定价方法。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.

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