Implication of Microwaves on the Extraction Process of Rice Bran Protein

Bedin, Sidmara; Zanella, Karine; Bragagnolo, Neura; Taranto, Osvaldir Pereira

doi:10.1590/0104-6632.20190364s20180599

Cited by 17 publications

(7 citation statements)

References 49 publications

(56 reference statements)

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“…https://doi.org/10.1051/e3sconf/202235502018 such as essential oil [9][10][11], flavonoid [12][13][14], phenolic compounds [15], alkaloids [16][17], saponins [18][19][20], polysaccharide [21][22] and protein, etc. Many studies have also reported the applications of MAE technique for protein extraction from plant feedstocks, such as rice bran [23][24], sesame bran [25], coffee silverskin [26] and watermelon seeds [27]. Some of the main factors affecting the efficiency of MAE are sample characteristics, temperatures, microwave powers, extraction times, solid-liquid ratios, and solvents [23,28].…”

Section: Ri C 2022mentioning

confidence: 99%

Optimization of Microwave-Assisted Extraction of Palm Kernel Cake Protein

2022

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Palm kernel cake (PKC) is an abundant by-product of the palm oil industry. It is used as an ingredient in feed due to the high amount of protein and fiber content. In order to increase the value of PKC, the PKC protein can be extracted and may be able to be used as an alternative protein for plant-based food. This study aims to optimize the PKC protein extraction using the microwave-assisted extraction (MAE) method with a response surface methodology (RSM). MAE is a green extraction method due to less chemicals needed, less time and less energy consumption when compared to the traditional thermal extraction method. The experiment was designed by the Box-Behnken method with 3 factors; microwave power (A), extraction time (B) and solid-liquid ratio (C). The optimum condition was at the microwave power of 700.16 W, extraction time of 543.08 s and the solid-liquid ratio of 1:7.73 g PKC/ ml water resulting in a theoretical yield of protein extraction of 32.46%.

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Section: Ri C 2022mentioning

confidence: 99%

Optimization of Microwave-Assisted Extraction of Palm Kernel Cake Protein

2022

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“…According to these studies, the use of MAE results in higher plant protein yields compared to the standard alkaline procedure [26,40]. Electromagnetic microwaves also provide other potential advantages over conventional hydro-thermal treatments, such as uniform heating, an enhanced extraction rate, lower solvent consumption, and a higher extraction speed [3,41]. Moreover, the improvements of functional properties and the digestibility of extracted proteins when using MAE have been reported [26,42].…”

Section: Novel Assisting Cell Disruption Techniques 231 Microwave-assisted Extraction (Mae)mentioning

confidence: 99%

A Review on the Extraction and Processing of Natural Source-Derived Proteins through Eco-Innovative Approaches

2021

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In addition to their nutritional and physiological role, proteins are recognized as the major compounds responsible for the rheological properties of food products and their stability during manufacture and storage. Furthermore, proteins have been shown to be source of bioactive peptides able to exert beneficial effects on human health. In recent years, scholarly interest has focused on the incorporation of high-quality proteins into the diet. This fact, together with the new trends of consumers directed to avoid the intake of animal proteins, has boosted the search for novel and sustainable protein sources and the development of suitable, cost-affordable, and environmentally friendly technologies to extract high concentrations of valuable proteins incorporated into food products and supplements. In this review, current data on emergent and promising methodologies applied for the extraction of proteins from natural sources are summarized. Moreover, the advantages and disadvantages of these novel methods, compared with conventional methods, are detailed. Additionally, this work describes the combination of these technologies with the enzymatic hydrolysis of extracted proteins as a powerful strategy for releasing bioactive peptides.

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“…Alkaline hydrolysis (NaOH) is replaced by acid hydrolysis (HCL) for the determination of Trp in the samples to prevent Trp destruction [ 155 ]. In some cases, a microwave is used in conjunction with the acid and alkaline hydrolysis methods to improve efficiency [ 156 , 157 ]. Possibly the best method of hydrolysis involves the use of enzymes because it does not affect most of the amino acids.…”

Section: Amino Acidsmentioning

confidence: 99%

Recent Techniques in Nutrient Analysis for Food Composition Database

et al. 2020

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Food composition database (FCD) provides the nutritional composition of foods. Reliable and up-to date FCD is important in many aspects of nutrition, dietetics, health, food science, biodiversity, plant breeding, food industry, trade and food regulation. FCD has been used extensively in nutrition labelling, nutritional analysis, research, regulation, national food and nutrition policy. The choice of method for the analysis of samples for FCD often depends on detection capability, along with ease of use, speed of analysis and low cost. Sample preparation is the most critical stage in analytical method development. Samples can be prepared using numerous techniques; however it should be applicable for a wide range of analytes and sample matrices. There are quite a number of significant improvements on sample preparation techniques in various food matrices for specific analytes highlighted in the literatures. Improvements on the technology used for the analysis of samples by specific instrumentation could provide an alternative to the analyst to choose for their laboratory requirement. This review provides the reader with an overview of recent techniques that can be used for sample preparation and instrumentation for food analysis which can provide wide options to the analysts in providing data to their FCD.

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Implication of Microwaves on the Extraction Process of Rice Bran Protein

Cited by 17 publications

References 49 publications

Optimization of Microwave-Assisted Extraction of Palm Kernel Cake Protein

Optimization of Microwave-Assisted Extraction of Palm Kernel Cake Protein

A Review on the Extraction and Processing of Natural Source-Derived Proteins through Eco-Innovative Approaches

Recent Techniques in Nutrient Analysis for Food Composition Database

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