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

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dc.abstract.enPlant-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.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorOrellana-Palacios, Jose C.
dc.contributor.authorHadidi, Milad
dc.contributor.authorBoudechiche, Marwa Yassamine
dc.contributor.authorOrtega, Maria Lopez S.
dc.contributor.authorGonzalez-Serrano, Diego J.
dc.contributor.authorMoreno, Andres
dc.contributor.authorKowalczewski, Przemysław Łukasz
dc.contributor.authorBordiga, Matteo
dc.contributor.authorMousavi Khanegah, Amin
dc.date.access2026-01-09
dc.date.accessioned2026-01-12T08:55:23Z
dc.date.available2026-01-12T08:55:23Z
dc.date.copyright2022-11-18
dc.date.issued2022
dc.description.abstract<jats:p>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.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if5,2
dc.description.number22
dc.description.points100
dc.description.versionfinal_published
dc.description.volume11
dc.identifier.doi10.3390/foods11223694
dc.identifier.issn2304-8158
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/6703
dc.identifier.weblinkhttps://www.mdpi.com/2304-8158/11/22/3694
dc.languageen
dc.relation.ispartofFoods
dc.relation.pagesart. 3694
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.enthermal stability
dc.subject.enplant proteins
dc.subject.enfunctionality
dc.subject.enextraction
dc.subject.enby-product
dc.titleExtraction Optimization, Functional and Thermal Properties of Protein from Cherimoya Seed as an Unexploited By-Product
dc.title.volumeSpecial Issue New Insights into Sources of Nutrients and Bioactive Compounds in Foods
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue22
oaire.citation.volume11