TY - JOUR
T1 - Effect of Integrated Extraction Techniques on the Technofunctional and Bioactive Properties of Brosimum alicastrum Swartz Proteins
AU - Suárez-Hernández, María Fernanda
AU - Posada Ramirez, Sara Gabriela
AU - Castillo Cruz, Darling del Carmen
AU - Higuera Ciapara, Inocencio
AU - Pacheco López, Neith Aracely
AU - Herrera Pool, Iván Emanuel
AU - Ruiz-Ruiz, Jorge Carlos
N1 - Publisher Copyright:
© 2024 by the authors.
PY - 2024/9/11
Y1 - 2024/9/11
N2 - This study addresses the need for effective protein extraction and characterization to unlock the potential of underutilized plant resources like Brosimum alicastrum Swartz nuts, aiming to enhance their value as functional ingredients in food applications. Extraction methods, including pH modulation, ultrasound-assisted extraction, and enzymatic hydrolysis, are employed to enhance technofunctional and bioactive properties. The protein extracts are evaluated for solubility, emulsifying capacity, foaming properties, and water/oil-holding capacities to assess their technofunctional potential. Additionally, the bioactive properties, such as antioxidant and anti-inflammatory activities, are analyzed to explore potential health benefits. The results demonstrate that integrated extraction techniques significantly improve the yield and quality of Brosimum alicastrum Swartz nut proteins. Enzymatic hydrolysis, in particular, produces hydrolysates with superior bioactive properties. These findings highlight the potential of Brosimum alicastrum Swartz proteins as valuable ingredients for the food and pharmaceutical industries, promoting the utilization of underexploited plant resources for sustainable and health-promoting applications.
AB - This study addresses the need for effective protein extraction and characterization to unlock the potential of underutilized plant resources like Brosimum alicastrum Swartz nuts, aiming to enhance their value as functional ingredients in food applications. Extraction methods, including pH modulation, ultrasound-assisted extraction, and enzymatic hydrolysis, are employed to enhance technofunctional and bioactive properties. The protein extracts are evaluated for solubility, emulsifying capacity, foaming properties, and water/oil-holding capacities to assess their technofunctional potential. Additionally, the bioactive properties, such as antioxidant and anti-inflammatory activities, are analyzed to explore potential health benefits. The results demonstrate that integrated extraction techniques significantly improve the yield and quality of Brosimum alicastrum Swartz nut proteins. Enzymatic hydrolysis, in particular, produces hydrolysates with superior bioactive properties. These findings highlight the potential of Brosimum alicastrum Swartz proteins as valuable ingredients for the food and pharmaceutical industries, promoting the utilization of underexploited plant resources for sustainable and health-promoting applications.
KW - biological activities
KW - extraction
KW - functional properties
KW - plant-based proteins
KW - synergism
UR - http://www.scopus.com/inward/record.url?scp=85205077409&partnerID=8YFLogxK
U2 - 10.3390/foods13182875
DO - 10.3390/foods13182875
M3 - Artículo
AN - SCOPUS:85205077409
SN - 2304-8158
VL - 13
JO - Foods
JF - Foods
IS - 18
M1 - 2875
ER -