Felipe Pires Ribeiro, Rafael Silva Naito, Beatriz Dos Santos Galvão, Walter Fabri Júnior, Kayu Kazuo Toyonaga, Ivanise Guilherme Branco, Sungil Ferreira, Cassia Roberta Malacrida
{"title":"创新优化的pequi杏仁蛋糕蛋白提取：超声辅助和碱性提取方法的比较。","authors":"Felipe Pires Ribeiro, Rafael Silva Naito, Beatriz Dos Santos Galvão, Walter Fabri Júnior, Kayu Kazuo Toyonaga, Ivanise Guilherme Branco, Sungil Ferreira, Cassia Roberta Malacrida","doi":"10.1016/j.fochx.2025.102746","DOIUrl":null,"url":null,"abstract":"<p><p>Pequi (<i>Caryocar brasiliense</i> Camb.) is a fruit native to the Brazilian Cerrado with significant economic value. Its processing generates by-products often underused, such as its protein-rich almond. This study aimed to optimize and compare protein isolates obtained from defatted pequi almond cake using ultrasound-assisted extraction (UAE) and alkaline extraction (AE). The alkaline pH for protein solubilization was set at 9.5, and the isoelectric precipitation point at pH 4.8. UAE was optimized using a central composite design, with 56 W acoustic power, a solid-to-solvent ratio of 1/15.13 (g/mL), and extraction time of 15 min. UAE resulted in a yield of 47.25 % and protein recovery of 84.28 %, while AE achieved 41.35 % and 70.18 %, respectively. The protein isolate from UAE showed better functional properties, including higher foaming capacity and water absorption. In conclusion, UAE is a promising method for producing protein isolates, offering higher yield, shorter extraction time, and improved functional characteristics.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102746"},"PeriodicalIF":6.5000,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12275943/pdf/","citationCount":"0","resultStr":"{\"title\":\"Innovative optimized protein extraction from pequi almond cake: A comparison of ultrasound-assisted and alkaline extraction methods.\",\"authors\":\"Felipe Pires Ribeiro, Rafael Silva Naito, Beatriz Dos Santos Galvão, Walter Fabri Júnior, Kayu Kazuo Toyonaga, Ivanise Guilherme Branco, Sungil Ferreira, Cassia Roberta Malacrida\",\"doi\":\"10.1016/j.fochx.2025.102746\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Pequi (<i>Caryocar brasiliense</i> Camb.) is a fruit native to the Brazilian Cerrado with significant economic value. Its processing generates by-products often underused, such as its protein-rich almond. This study aimed to optimize and compare protein isolates obtained from defatted pequi almond cake using ultrasound-assisted extraction (UAE) and alkaline extraction (AE). The alkaline pH for protein solubilization was set at 9.5, and the isoelectric precipitation point at pH 4.8. UAE was optimized using a central composite design, with 56 W acoustic power, a solid-to-solvent ratio of 1/15.13 (g/mL), and extraction time of 15 min. UAE resulted in a yield of 47.25 % and protein recovery of 84.28 %, while AE achieved 41.35 % and 70.18 %, respectively. The protein isolate from UAE showed better functional properties, including higher foaming capacity and water absorption. In conclusion, UAE is a promising method for producing protein isolates, offering higher yield, shorter extraction time, and improved functional characteristics.</p>\",\"PeriodicalId\":12334,\"journal\":{\"name\":\"Food Chemistry: X\",\"volume\":\"29 \",\"pages\":\"102746\"},\"PeriodicalIF\":6.5000,\"publicationDate\":\"2025-07-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12275943/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry: X\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1016/j.fochx.2025.102746\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2025/7/1 0:00:00\",\"PubModel\":\"eCollection\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.fochx.2025.102746","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/7/1 0:00:00","PubModel":"eCollection","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Innovative optimized protein extraction from pequi almond cake: A comparison of ultrasound-assisted and alkaline extraction methods.
Pequi (Caryocar brasiliense Camb.) is a fruit native to the Brazilian Cerrado with significant economic value. Its processing generates by-products often underused, such as its protein-rich almond. This study aimed to optimize and compare protein isolates obtained from defatted pequi almond cake using ultrasound-assisted extraction (UAE) and alkaline extraction (AE). The alkaline pH for protein solubilization was set at 9.5, and the isoelectric precipitation point at pH 4.8. UAE was optimized using a central composite design, with 56 W acoustic power, a solid-to-solvent ratio of 1/15.13 (g/mL), and extraction time of 15 min. UAE resulted in a yield of 47.25 % and protein recovery of 84.28 %, while AE achieved 41.35 % and 70.18 %, respectively. The protein isolate from UAE showed better functional properties, including higher foaming capacity and water absorption. In conclusion, UAE is a promising method for producing protein isolates, offering higher yield, shorter extraction time, and improved functional characteristics.
期刊介绍：
Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.
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