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. 2022 Nov 18;11(22):3694.
doi: 10.3390/foods11223694.

Extraction Optimization, Functional and Thermal Properties of Protein from Cherimoya Seed as an Unexploited By-Product

Jose C Orellana-Palacios  1 , Milad Hadidi  1 , Marwa Yassamine Boudechiche  1 , Maria Lopez S Ortega  1 , Diego J Gonzalez-Serrano  1 , Andres Moreno  1 , Przemysław Łukasz Kowalczewski  2 , Matteo Bordiga  3 , Amin Mousavi Khanegah  4
Affiliations

Extraction Optimization, Functional and Thermal Properties of Protein from Cherimoya Seed as an Unexploited By-Product

Jose C Orellana-Palacios et al. Foods. .

Abstract

Plant-based proteins are gaining in attraction compared with animal-based proteins due to their superior ethical profiles, growing concerns on the part of various organizations about animal health and welfare, and increased global greenhouse-gas emissions in meat production. In this study, the response surface methodology (RSM) using a Box-Behnken design (BBD) was applied to optimize the ultrasound-assisted alkaline extraction of cherimoya-seed proteins as valuable by-products. The effects of three pH, temperature, and time factors on the protein-extraction yield and protein content were investigated. The pH at 10.5 and temperature of 41.8 °C for 26.1 min were considered the optimal ultrasound-assisted alkaline-extraction conditions since they provided the maximum extraction yield (17.3%) and protein content (65.6%). An established extraction technique was employed to enhance the cherimoya-seed protein yield, purity, and functional properties. A thermogravimetric analysis (TGA) of the samples showed that the ultrasound-assisted alkaline extraction improved the thermal stability of the protein concentrate.

Keywords: by-product; extraction; functionality; plant proteins; thermal stability.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Perturbation plots representing the effect of extraction factors (A: pH; B: temperature; C: extraction time) on extraction yield (a) and protein content (b) of cherimoya-seed protein concentrate.
Figure 2
Figure 2
Response surface plots representing the effect of ultrasound-assisted alkaline-extraction conditions on the (A) extraction yield and (B) protein content of cherimoya-seed protein concentrate.
Figure 3
Figure 3
Optimized conditions of ultrasound-assisted alkaline extraction of protein from cherimoya seed.
Figure 4
Figure 4
TGA and DTG thermograms of cherimoya-seed-protein concentrates obtained by ultrasound and conventional extraction techniques.
See this image and copyright information in PMC

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