Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins

Abstract

a b s t r a c tThis study aimed characterization of bioactive, functional and edible film making properties of isolated proteins from untreated (HPI), hot extracted (HPI-H), acetone washed (HPI-AW), and acetone washed and hot extracted (HPC-AW-H) hazelnut meals. The most bioactive protein extract was HPC-AW-H, followed by HPI-AW, HPI-H and HPI, based on antioxidant activity (TEAC and ORAC: 158 e461 mmol Trolox/kg), iron chelation (60.7e126.7 mmol EDTA/kg), angiotensin-converting enzyme inhibition (IC 50 : 0.57e1.0 mg/mL) and antiproliferative activity on colon cancer cells (IC 50 : 3.0e4.6 mg/ ml). Protein contents of HPI, HPI-H and HPI-AW (93.3e94.5%) were higher than that of HPC-AW-H (86.0%), but HPC-AW-H showed the best pH-solubility profile. The extracts showed good oil absorption (7.4e9.4 g/g) and foaming, but limited water holding and gelling capacities, and emulsion stability. The protein extracts gave transparent, yellowish to brownish and reddish colored and water soluble edible films. The HPI gave the lightest colored films with acceptable mechanical properties (elongation up to 144% and tensile strength up to 4.9 MPa). 1-D and 2-D electrophoresis clearly showed the molecular and isoelectric profiles of hazelnut proteins. The overall results of this study showed that the bioactive, solubility and gelation properties of hazelnut proteins could be improved by simple processes like acetone washing and/or heat treatment. The hazelnut proteins are valuable as multipurpose food ingredients.

Effect of maleylation on physicochemical and functional properties of rapeseed protein isolate

“…Factually, improves the reaction selectivity of acyl group towards ϵ-amino groups (most reactive due to its low pK a and low steric in a number of polyphenol-protein models, phenolics or their oxidized forms have been shown to actuate protein precipitation (Baxter et al 1997;Charlton et al 2002). So, in accordance with the notion that the presence of residual phenolic compounds in the control sample may trigger clumping of cells by interacting with available proteins on cell surfaces, as is also seen in hazelnut meal protein (Aydemir et al 2014); dramatic morphological changes became obvious at ≥2 mg/ml, with prominent cell clustering (Supplementary Figs. S3 and S4).…”

Food Wastes as Valuable Sources of Bioactive Molecules

“…The isolated hazelnut meal protein was found to exert good antioxidant activity (158-461 mmol Trolox/kg), iron chelation (60.7-126.7 mmol EDTA/kg), antiproliferative activity on colon cancer cells (IC 50 : 3.0-4.6 mg/ml) and good oil absorption (7.4-9.4 g/g) [22].…”

“…References Proteins Cereals Brewers' spent grain Ultrasonic-assisted extraction [17] Sequential extraction of proteins and arabinoxylans [18] Enzymatic-assisted extraction [19] Oil crops Rapeseed meal Ultrasound-assisted aqueous extraction [20] Sunflower meals Alkaline solubilization and acid precipitation [21] Hazelnuts meal Solvent extraction (water, acetone) [22] Canola meals Alkaline solubilization and acid precipitation (Isoelectric precipitation) [23,24] Electro-activated solutions (non-invasive extraction method) [25] Salt precipitation [24] Palm kernel cake Enzymatic hydrolysis [26] Fruits and vegetable Apricot kernel cake Alkaline solubilization and acid precipitation [27] Polysaccharides Cereals Brewers' spent grain Enzymatic hydrolysis [28] Sequential extraction of proteins and arabinoxylans [18] Acid hydrolysis [29] Fruits and vegetables Citrus peel and apple pomace Subcritical water extraction [30] Orange peel Microwave extraction [31] Lipids Cereals Brewers' spent grain Soxhlet extraction [32] Fruit and vegetables Grape seeds Pressurized carbon dioxide extraction with compressed carbon dioxide as solvent and ethanol as co-solvent [33] Supercritical fluid extraction [34] Polyphenols Cereals Brewers' spent grain Alkaline hydrolysis [35] Oil crops Rapeseed Ultrasound-assisted aqueous extraction [20] Olive by-products Continuous counter-current liquid-liquid extraction [36] Chemical (acid) hydrolysis [37] …”

“…The recovered proteins are successfully used for food fortification, especially in meat and milk products, infant formulae, bakery products and pasta products [20,22,27,59]. …”

Desarrollo de Películas Comestibles a partir de Proteínas Extraídas de la Torta de Sacha Inchi (Plukenetia volubilis L.)

“…Las pruebas fueron realizadas por triplicado. Los resultados fueron expresados como la cantidad de materia soluble total por 100 g de película (Aydemir et al, 2014;Handa et al, 1999).…”