{"title":"水果种子蛋白的提取方法、基本成分、理化性质和功能特性的比较分析","authors":"Adharsh Ashok N., Manmath Sontakke","doi":"10.1002/efd2.117","DOIUrl":null,"url":null,"abstract":"<p>This comprehensive review delves into the realm of fruit seed proteins, examining their extraction methods, physicochemical properties, and functional characteristics. These proteins exhibit tremendous potential for diverse applications within the food industry. By gaining insights into efficient extraction techniques and understanding the physicochemical and functional properties of fruit seed proteins, researchers and industry professionals can harness their advantages to develop innovative food products. Various extraction methods, such as acid alkali, microwave-assisted, ultrasound-assisted, reverse micelle extraction, and the Box–Behnken experimental design, have been used for extracting proteins from a range of fruit seeds, including jackfruit, kiwi, watermelon, date palm, and grape seeds. The selection of these methods was based on their efficiency, protein yield, and compatibility with fruit seed proteins, with any associated limitations duly acknowledged by the researchers. The review also explores physicochemical characterization techniques such as Fourier transform infrared, thermogravimetric analysis, differential scanning calorimetry, and scanning electron microscopy, used specifically for jackfruit seed protein, while delving into essential functional properties including solubility, water-binding capacity, oil-binding capacity, emulsifying capacity, foaming capacity, and bulk density. These properties play a crucial role in determining the suitability of fruit seed proteins for various food applications, significantly impacting factors like texture, crispiness, and color. Waste fruit seeds, often overlooked, can serve as a valuable source of proteins, possessing multifunctional properties encompassing nutrition, structure, enzymes, emulsification, foaming, gelation, and thickening. However, compared to other protein sources, fruit seed proteins have received limited scientific attention, rendering this review a distinctive and valuable contribution to the existing literature by offering comprehensive insights into extraction methods and properties.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"4 6","pages":""},"PeriodicalIF":4.0000,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.117","citationCount":"0","resultStr":"{\"title\":\"Comparative analysis of extraction methods, proximate composition, and physicochemical and functional properties of fruit seed proteins: A comprehensive review\",\"authors\":\"Adharsh Ashok N., Manmath Sontakke\",\"doi\":\"10.1002/efd2.117\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>This comprehensive review delves into the realm of fruit seed proteins, examining their extraction methods, physicochemical properties, and functional characteristics. These proteins exhibit tremendous potential for diverse applications within the food industry. By gaining insights into efficient extraction techniques and understanding the physicochemical and functional properties of fruit seed proteins, researchers and industry professionals can harness their advantages to develop innovative food products. Various extraction methods, such as acid alkali, microwave-assisted, ultrasound-assisted, reverse micelle extraction, and the Box–Behnken experimental design, have been used for extracting proteins from a range of fruit seeds, including jackfruit, kiwi, watermelon, date palm, and grape seeds. The selection of these methods was based on their efficiency, protein yield, and compatibility with fruit seed proteins, with any associated limitations duly acknowledged by the researchers. The review also explores physicochemical characterization techniques such as Fourier transform infrared, thermogravimetric analysis, differential scanning calorimetry, and scanning electron microscopy, used specifically for jackfruit seed protein, while delving into essential functional properties including solubility, water-binding capacity, oil-binding capacity, emulsifying capacity, foaming capacity, and bulk density. These properties play a crucial role in determining the suitability of fruit seed proteins for various food applications, significantly impacting factors like texture, crispiness, and color. Waste fruit seeds, often overlooked, can serve as a valuable source of proteins, possessing multifunctional properties encompassing nutrition, structure, enzymes, emulsification, foaming, gelation, and thickening. However, compared to other protein sources, fruit seed proteins have received limited scientific attention, rendering this review a distinctive and valuable contribution to the existing literature by offering comprehensive insights into extraction methods and properties.</p>\",\"PeriodicalId\":11436,\"journal\":{\"name\":\"eFood\",\"volume\":\"4 6\",\"pages\":\"\"},\"PeriodicalIF\":4.0000,\"publicationDate\":\"2023-10-24\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.117\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"eFood\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/efd2.117\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"eFood","FirstCategoryId":"1085","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/efd2.117","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Comparative analysis of extraction methods, proximate composition, and physicochemical and functional properties of fruit seed proteins: A comprehensive review
This comprehensive review delves into the realm of fruit seed proteins, examining their extraction methods, physicochemical properties, and functional characteristics. These proteins exhibit tremendous potential for diverse applications within the food industry. By gaining insights into efficient extraction techniques and understanding the physicochemical and functional properties of fruit seed proteins, researchers and industry professionals can harness their advantages to develop innovative food products. Various extraction methods, such as acid alkali, microwave-assisted, ultrasound-assisted, reverse micelle extraction, and the Box–Behnken experimental design, have been used for extracting proteins from a range of fruit seeds, including jackfruit, kiwi, watermelon, date palm, and grape seeds. The selection of these methods was based on their efficiency, protein yield, and compatibility with fruit seed proteins, with any associated limitations duly acknowledged by the researchers. The review also explores physicochemical characterization techniques such as Fourier transform infrared, thermogravimetric analysis, differential scanning calorimetry, and scanning electron microscopy, used specifically for jackfruit seed protein, while delving into essential functional properties including solubility, water-binding capacity, oil-binding capacity, emulsifying capacity, foaming capacity, and bulk density. These properties play a crucial role in determining the suitability of fruit seed proteins for various food applications, significantly impacting factors like texture, crispiness, and color. Waste fruit seeds, often overlooked, can serve as a valuable source of proteins, possessing multifunctional properties encompassing nutrition, structure, enzymes, emulsification, foaming, gelation, and thickening. However, compared to other protein sources, fruit seed proteins have received limited scientific attention, rendering this review a distinctive and valuable contribution to the existing literature by offering comprehensive insights into extraction methods and properties.
期刊介绍:
eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health.
The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following:
● Food chemistry
● Nutrition
● Food safety
● Food and health
● Food technology and sustainability
● Food processing
● Sensory and consumer science
● Food microbiology
● Food toxicology
● Food packaging
● Food security
● Healthy foods
● Super foods
● Food science (general)