The manufacture of vegetal beverages has the drawback of producing large amounts of press cakes that are generally used as feed components. This work had the objective of valorizing the press cakes deriving from almond and coconut drinks production by using ultrasound-assisted extraction (UAE) to obtain protein ingredients for human use. Starting from coconut and almond press cakes, whose initial protein contents were 19.7% and 18.6%, respectively, the UAE treatment allowed liquid fractions to be obtained that were then freeze-dried: the extraction yields were 24.4 g dry extract/100 g press cake in case of coconut and 49.3 g dry extract/100 g press cake in case of almond. The protein contents of these dried materials were 30.10% and 22.88%, respectively. The quality of the extracted protein ingredients was assessed in term of phytic acid content, protein profile, techno-functional features, and antioxidant properties. The sonication had also a favorable effect on digestibility.

Quality Assessment of the Protein Ingredients Recovered by Ultrasound-Assisted Extraction from the Press Cakes of Coconut and Almond Beverage Preparation / G. Aiello, R. Xu, R. Pugliese, M. Bartolomei, J. Li, C. Bollati, L. Rueller, J. Robert, A. Arnoldi, C. Lammi. - In: FOODS. - ISSN 2304-8158. - 11:22(2022), pp. 3693.1-3693.17. [10.3390/foods11223693]

Quality Assessment of the Protein Ingredients Recovered by Ultrasound-Assisted Extraction from the Press Cakes of Coconut and Almond Beverage Preparation

R. Xu
Secondo
;
M. Bartolomei;J. Li;C. Bollati;A. Arnoldi
Penultimo
;
C. Lammi
Ultimo
2022

Abstract

The manufacture of vegetal beverages has the drawback of producing large amounts of press cakes that are generally used as feed components. This work had the objective of valorizing the press cakes deriving from almond and coconut drinks production by using ultrasound-assisted extraction (UAE) to obtain protein ingredients for human use. Starting from coconut and almond press cakes, whose initial protein contents were 19.7% and 18.6%, respectively, the UAE treatment allowed liquid fractions to be obtained that were then freeze-dried: the extraction yields were 24.4 g dry extract/100 g press cake in case of coconut and 49.3 g dry extract/100 g press cake in case of almond. The protein contents of these dried materials were 30.10% and 22.88%, respectively. The quality of the extracted protein ingredients was assessed in term of phytic acid content, protein profile, techno-functional features, and antioxidant properties. The sonication had also a favorable effect on digestibility.
food by-products; food waste; plant protein; press cakes; ultrasound-assistant extraction; vegetal drinks;
Settore CHIM/10 - Chimica degli Alimenti
JPI_MIUR19AARNO_01 - Disaggregation of conventional vegetable press cakes by novel techniques to receive new products and to increase the yield (DISCOVERY) - ARNOLDI, ANNA - JPI_MIUR - Joint Programming Initiatives_MIUR - 2019
18-nov-2022
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/947088
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