Ultrasound‐assisted extraction and modification of pulse starches: A review DOI Creative Commons
Prudhvi Pasumarthi,

Sindhu Sindhu,

Annamalai Manickavasagan

и другие.

Cereal Chemistry, Год журнала: 2024, Номер unknown

Опубликована: Дек. 31, 2024

Abstract Background and Objectives Conventional pulse starch extraction methods face challenges in terms of yield, purity, recovery. The native starches after often undergo modification for broader applications. Ultrasound is considered a promising approach due to its unique principle reduced processing times. This work addresses the effects ultrasound‐assisted on characteristic starches. Findings cavitation effect ultrasound effectively disrupts starch–protein interactions, improves diffusion, significantly increases pure yield. When applied modification, it impacts surface morphology, amylose, amylopectin chains resulting notable changes behavior. Dual by combining with other could allow customized characteristics through structural reorganization, cross‐linking, depolymerization. Conclusions increased yields modified properties enable their utilization wide range food nonfood Significance Novelty review provides new insights into methods. It benefits researchers, industries, selecting appropriate based yield specific required intended

Язык: Английский

Comprehensive review of extraction, purification, structural characteristics, pharmacological activities, structure-activity relationship and application of seabuckthorn protein and peptides DOI

Guo Chun-qiu,

Ling Na,

Haiyan Tian

и другие.

International Journal of Biological Macromolecules, Год журнала: 2025, Номер 294, С. 139447 - 139447

Опубликована: Янв. 5, 2025

Язык: Английский

Процитировано

1

Separation of the active components from the residue of Schisandra chinensis via an ultrasound-assisted method DOI Creative Commons
Jingwei Hao,

Yingying Pei,

Nan Dong

и другие.

Ultrasonics Sonochemistry, Год журнала: 2025, Номер unknown, С. 107241 - 107241

Опубликована: Янв. 1, 2025

Язык: Английский

Процитировано

1

Optimization of Protein Extraction from Duckweed Using Different Extraction Processes DOI Creative Commons

Patricia Maag,

Sara Cutroneo, Tullia Tedeschi

и другие.

Food and Bioprocess Technology, Год журнала: 2025, Номер unknown

Опубликована: Фев. 24, 2025

Язык: Английский

Процитировано

0

Modulating the Structural, Thermal and Techno‐Functional Properties of Sesame Protein Isolate Using Nonthermal Techniques DOI Creative Commons
Osman Gül,

Melike Şahin,

Abdullah Akgün

и другие.

Food Science & Nutrition, Год журнала: 2025, Номер 13(4)

Опубликована: Апрель 1, 2025

ABSTRACT Sesame protein isolate is a promising sustainable plant‐based due to its high nutritional value and unique flavor. However, several challenges related functional characteristics, sesame can only be used sparingly in food applications. Therefore, the main objective of this study was investigate effects nonthermal techniques including high‐pressure homogenization (HPH, 100 MPa), high‐intensity ultrasound (US, at frequency 20 kHz for 6 min), hydrostatic pressure (HHP, 400 MPa 5 min) on structure properties from cake as by‐product. The results indicated that all treatments encouraged insoluble suspension change into consistent dispersion, increasing stability while reducing particle size (from 65.73 1.48 μm), zeta potential −24.57 −42.8 mV), unfolding molecular structure. All led an increase β‐sheets reduced α‐helix, most remarkable secondary occurred HPH treated sample exhibited highest UV absorbance. Minimal impact protein's thermal monitored. Compared with untreated sample, techno‐functional were significantly enhanced after modification, solubility (88.18%), EAI (62.09 m 2 /g), ESI (65.43 OHC (1.89 g oil/g protein) obtained HPH. work suggests could more technique than US HHP enhance isolate.

Язык: Английский

Процитировано

0

Ultrasonic extraction of protein from whole navy bean flour: a comparative study on structure, functionality and amino acid profile DOI Creative Commons
Md. Junaeid Khan,

Sandeep P Chaudhary,

Amanat Ali

и другие.

Food Bioscience, Год журнала: 2025, Номер unknown, С. 106531 - 106531

Опубликована: Апрель 1, 2025

Язык: Английский

Процитировано

0

Peas (Pisum sativum subsp. arvense Asch) and Beans (Vicia faba var. minor) as Source of Quality Plant Proteins DOI Creative Commons
Abebaw Teshome Tiruneh, Paweł Ptaszek, Daniel Żmudziński

и другие.

Molecules, Год журнала: 2025, Номер 30(9), С. 2009 - 2009

Опубликована: Апрель 30, 2025

The demand for plant-based proteins has grown significantly due to their sustainability and lower environmental impact compared animal proteins. Shifting from animal-based diets, particularly those incorporating protein-rich legumes like beans peas, can substantially reduce the climate footprint of food production. Underutilized legumes, which are often critical in resource-poor regions, hold immense potential enhancing security, nutrition, agricultural development. Despite importance, information about these remains limited region-specific. shift towards plant is further driven by growing popularity vegetarian vegan alongside mounting concerns over impacts livestock farming. Consequently, increasingly favored counterparts industry. Scientists now exploring novel protein sources developing superior-quality with enhanced functional nutritional characteristics using cutting-edge technologies. While traditional wheat soy present challenges such as allergenicity, pulses beans, chickpeas, lentils gaining prominence agronomic advantages. It anticipated that ongoing research will address existing knowledge gaps regarding health benefits fodder seeds field bean pea seeds, broadening application across diverse industries. In this context, review focuses on valuable ingredients. benefits, current crops specific geographic areas where they cultural or local significance.

Язык: Английский

Процитировано

0

Comparative structural and functional characterization of Chlamydomonas reinhardtii proteins extracted by alkaline and ultrasound-assisted enzymatic methods DOI
Man Zhou, Wenxin Liu,

Ruixian Chen

и другие.

Food Hydrocolloids, Год журнала: 2025, Номер unknown, С. 111493 - 111493

Опубликована: Апрель 1, 2025

Язык: Английский

Процитировано

0

Legume Proteins in Food Products: Extraction Techniques, Functional Properties, and Current Challenges DOI Creative Commons
Grazielle Náthia-Neves, Adane Tilahun Getachew, Ádina L. Santana

и другие.

Foods, Год журнала: 2025, Номер 14(9), С. 1626 - 1626

Опубликована: Май 4, 2025

The aim of this review is to provide a comprehensive overview protein extraction from legume sources, with focus on both conventional and emerging techniques. Particular attention given the impact innovative methods functionality, key factor for food applications. Due their nutritional profile techno-functional properties, legumes are increasingly regarded as promising alternatives animal-based sources in industry. Traditional methods, such alkaline acidic extraction, discussed compared novel approaches including enzymatic ultrasound-assisted (UAE), microwave-assisted (MAE), ohmic heating (OH), subcritical water (SWE), deep eutectic solvents (DES), dry fractionation. potential these technologies improve yield functionality critically assessed, alongside challenges scalability, cost-effectiveness, allergenicity. This also identifies current research gaps highlights opportunities innovation sustainable extraction. Therefore, contributes development more efficient, functional, ingredients production, highlighting role shaping future plant-based foods.

Язык: Английский

Процитировано

0

Gelation and Rheological Properties of Ultrasound-Extracted Faba Bean Protein: A Comparative Study with Commercial Plant Proteins DOI Creative Commons
Abraham Badjona,

Beatrice Cherono,

Robert Bradshaw

и другие.

Food Hydrocolloids, Год журнала: 2024, Номер unknown, С. 110997 - 110997

Опубликована: Дек. 1, 2024

Язык: Английский

Процитировано

3

Response surface methodology guided approach for optimization of protein isolate from Faba bean. Part 1/2 DOI Creative Commons
Abraham Badjona, Robert Bradshaw, Caroline Millman

и другие.

Ultrasonics Sonochemistry, Год журнала: 2024, Номер 109, С. 107012 - 107012

Опубликована: Авг. 2, 2024

Ultrasound-assisted extraction (UAE) was evaluated as a green procedure to produce faba beans protein isolates from beans. Magnetic stirring performed conventional extraction. A three-level five-factor Box-Behnken Design (BBD) applied obtain the optimal UAE conditions concurrently maximize yield and content. The response surface methodology (RSM) showed quadratic curvature for protein. were determined as: Power of 123 W, solute/solvent ratio 0.06 (1:15 g/mL), sonication time 41 min, total volume 623 mL with desirability value 0.82. Under these conditions, 19. 75 ± 0.87 % (Protein 67.84 %) content 92.87 0.53 obtained optimum ultrasound Control samples using magnetic under similar without treatment an 16.41 0.02 54.65 89. 88 0.40 %. This shows that BBD can effectively be used optimize proteins resulting in higher purity.

Язык: Английский

Процитировано

2