Ultrasound: a suitable technology to improve the extraction and techno-functional properties of vegetable food proteins
Vegetable-based proteins may be extracted from different sources using different extraction methods, among them, ultrasound-assisted extraction stands out. This review presents the current knowledge on ultrasound-assisted extraction (UAE) and the functional properties of extracted vegetable proteins...
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| Veröffentlicht in: | Plant foods for human nutrition (Dordrecht) 2021-03, Vol.76 (1), p.1-11 |
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| container_title | Plant foods for human nutrition (Dordrecht) |
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| creator | Bernardi, Silvia Lupatini-Menegotto, Anne Luize Kalschne, Daneysa Lahis Moraes Flores, Éder Lisandro Bittencourt, Paulo Rodrigo Stival Colla, Eliane Canan, Cristiane |
| description | Vegetable-based proteins may be extracted from different sources using different extraction methods, among them, ultrasound-assisted extraction stands out. This review presents the current knowledge on ultrasound-assisted extraction (UAE) and the functional properties of extracted vegetable proteins. Ultrasound generates cavitation in a liquid medium, defined as gas and vapor microbubbles collapse under pressure changes large enough to separate them in the medium. Cavitation facilitates the solvent and solid interaction, increasing yield and reducing extraction periods and temperature used. Moreover, ultrasound treatment changed extracted protein properties such as solubility, hydrophobicity, emulsifying and foam, water and oil absorption capacity, viscosity, and gelatinization. Ultrasound-assisted extraction is a promising technique for the food technology sector, presenting low environmental impact, lower energy and solvent consumption, and it is in accordance with green chemistry technology and sustainable concepts. |
| doi_str_mv | 10.1007/s11130-021-00884-w |
| format | Article |
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This review presents the current knowledge on ultrasound-assisted extraction (UAE) and the functional properties of extracted vegetable proteins. Ultrasound generates cavitation in a liquid medium, defined as gas and vapor microbubbles collapse under pressure changes large enough to separate them in the medium. Cavitation facilitates the solvent and solid interaction, increasing yield and reducing extraction periods and temperature used. Moreover, ultrasound treatment changed extracted protein properties such as solubility, hydrophobicity, emulsifying and foam, water and oil absorption capacity, viscosity, and gelatinization. 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| subjects | Cavitation Chemical Fractionation Chemistry Chemistry and Materials Science Chemistry/Food Science Ecology Environmental impact Food Food Science Food technology Green chemistry Hydrophobicity Nutrition Plant Physiology Plant Proteins, Dietary Properties (attributes) Proteins Review Article Solvents Technology Ultrasonic imaging Ultrasonic processing Ultrasonic testing Ultrasound Vegetables |
| title | Ultrasound: a suitable technology to improve the extraction and techno-functional properties of vegetable food proteins |
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