Comparative analysis of extraction methods, proximate composition, and physicochemical and functional properties of fruit seed proteins: A comprehensive review

Abstract

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.

Ultrasound-assisted innovations in protein processing: review

“…Furthermore, the use of ultrasound promotes environmental sustainability by minimizing solvent usage. This strategy correlates with a more environmentally friendly extraction procedure, making it a better option than traditional approaches, which frequently use more solvents [42]. Another advantage of ultrasound-assisted extraction is that it has fewer maintenance expenses.…”

“…Fourier Transform Infrared (FT-IR) analysis allows real-time process monitoring during ultrasound-assisted extraction. This in situ monitoring enables researchers to investigate proteins' structural features during extraction, providing insights into the relationship between protein structure and extraction levels [42]. In addition to protein extraction, ultrasound is helpful for enzymatic protein hydrolysis.…”

Feasibility Study on the Development of Functional Food Products from Local Crops in Malaysia

“…By knowing the respondents' functional food knowledge, respondents were asked questions about their opinions about the advantages of functional food products. Even as functional food does not have a specific meaning, it can be summed up as any raw or minimally processed food that is said to have health beneficial or beyond the fundamental dietary purpose of supplying nutrients, a disease-preventing quality [20], [21]Respondents acknowledged that functional food is a food supplement that offers the body adequate nutrition. They also thought that functional food has various advantages, including boosting immunity, providing vitality, and enhancing general health.…”