Antioxidative and functional properties of plum oil cake protein isolate prepared by different drying methods
The global demand for proteins is constantly increasing, resulting in the need for science and industry to explore novel raw materials for protein extraction. Plum oil cake, obtained after plum oil cold pressing, has great potential as a nutritious, low-cost material. The high protein content (up to...
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Institute for Food Technology, Novi Sad
2024-01-01
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| Series: | Food and Feed Research |
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| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2024/2217-53692402261P.pdf |
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| author | Pantić Jovana R. Šuput Danijela Z. Hromiš Nevena M. Đermanović Branislava B. Popović Ljiljana M. Popović Senka Z. |
| author_facet | Pantić Jovana R. Šuput Danijela Z. Hromiš Nevena M. Đermanović Branislava B. Popović Ljiljana M. Popović Senka Z. |
| author_sort | Pantić Jovana R. |
| collection | DOAJ |
| description | The global demand for proteins is constantly increasing, resulting in the need for science and industry to explore novel raw materials for protein extraction. Plum oil cake, obtained after plum oil cold pressing, has great potential as a nutritious, low-cost material. The high protein content (up to 50%) of this by-product is ideal for valuable protein-rich ingredients extraction. Protein isolates from plum oil cake (PPI) were prepared using different drying methodsthermal drying (PPIT) and freeze-drying (PPIF). Obtained isolates were compared in terms of their antioxidative properties and techno-functional properties. Protein content and process yield were also examined, resulting in high protein content (over 96%) with no influence of the drying method. The light colour of PPIF would be more appealing to consumers and more suitable for incorporation into food systems. The functional properties of the protein isolates were not significantly affected by different drying methods except for protein solubility. Both PIs exhibited minimum protein solubility at pH 5.0 and maximum solubility at pH 10.0, while PPIF was much more soluble than PPIT. The freeze-drying method led to a much higher antioxidant activity of PPIF. Overall, protein isolates from plum cake obtained from different processing methods differed in appearance, solubility and antioxidant capacity, but yield, protein content and other functional properties were similar. This information will be useful in optimising the production of this protein isolate and benefitting its applications. |
| format | Article |
| id | doaj-art-b2c11e6f3be941d6a3768f58e681fa7c |
| institution | Kabale University |
| issn | 2217-5369 2217-5660 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Institute for Food Technology, Novi Sad |
| record_format | Article |
| series | Food and Feed Research |
| spelling | doaj-art-b2c11e6f3be941d6a3768f58e681fa7c2025-01-08T15:23:19ZengInstitute for Food Technology, Novi SadFood and Feed Research2217-53692217-56602024-01-0151226127110.5937/ffr0-529262217-53692402261PAntioxidative and functional properties of plum oil cake protein isolate prepared by different drying methodsPantić Jovana R.0https://orcid.org/0000-0002-0576-0928Šuput Danijela Z.1https://orcid.org/0000-0002-2751-7013Hromiš Nevena M.2https://orcid.org/0000-0001-9382-3409Đermanović Branislava B.3https://orcid.org/0000-0003-1648-8496Popović Ljiljana M.4https://orcid.org/0000-0001-9264-285XPopović Senka Z.5https://orcid.org/0000-0001-5140-5882University of Novi Sad, Faculty of Technology, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology, Novi Sad, SerbiaUniversity of Novi Sad, Institute of Food Technology, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology, Novi Sad, SerbiaThe global demand for proteins is constantly increasing, resulting in the need for science and industry to explore novel raw materials for protein extraction. Plum oil cake, obtained after plum oil cold pressing, has great potential as a nutritious, low-cost material. The high protein content (up to 50%) of this by-product is ideal for valuable protein-rich ingredients extraction. Protein isolates from plum oil cake (PPI) were prepared using different drying methodsthermal drying (PPIT) and freeze-drying (PPIF). Obtained isolates were compared in terms of their antioxidative properties and techno-functional properties. Protein content and process yield were also examined, resulting in high protein content (over 96%) with no influence of the drying method. The light colour of PPIF would be more appealing to consumers and more suitable for incorporation into food systems. The functional properties of the protein isolates were not significantly affected by different drying methods except for protein solubility. Both PIs exhibited minimum protein solubility at pH 5.0 and maximum solubility at pH 10.0, while PPIF was much more soluble than PPIT. The freeze-drying method led to a much higher antioxidant activity of PPIF. Overall, protein isolates from plum cake obtained from different processing methods differed in appearance, solubility and antioxidant capacity, but yield, protein content and other functional properties were similar. This information will be useful in optimising the production of this protein isolate and benefitting its applications.https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2024/2217-53692402261P.pdfplant proteinthermal dryingfreeze dryingprotein solubilitycolour |
| spellingShingle | Pantić Jovana R. Šuput Danijela Z. Hromiš Nevena M. Đermanović Branislava B. Popović Ljiljana M. Popović Senka Z. Antioxidative and functional properties of plum oil cake protein isolate prepared by different drying methods Food and Feed Research plant protein thermal drying freeze drying protein solubility colour |
| title | Antioxidative and functional properties of plum oil cake protein isolate prepared by different drying methods |
| title_full | Antioxidative and functional properties of plum oil cake protein isolate prepared by different drying methods |
| title_fullStr | Antioxidative and functional properties of plum oil cake protein isolate prepared by different drying methods |
| title_full_unstemmed | Antioxidative and functional properties of plum oil cake protein isolate prepared by different drying methods |
| title_short | Antioxidative and functional properties of plum oil cake protein isolate prepared by different drying methods |
| title_sort | antioxidative and functional properties of plum oil cake protein isolate prepared by different drying methods |
| topic | plant protein thermal drying freeze drying protein solubility colour |
| url | https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2024/2217-53692402261P.pdf |
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