Concentration and desalination of zampa (Atriplex lampa) extract by membrane technology

Fernández, S; Menéndez, Carlos; Mucciarelli, S.; Padilla, Antonio Pérez

doi:10.1016/s0011-9164(03)90067-1

Cited by 8 publications

(3 citation statements)

References 11 publications

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“…A few previous studies [7,10,12,13] used UF to separate and concentrate crude protein from waste leaf extraction juice. However, during the concentration process, serious flux decline caused by membrane fouling and concentration polarization occurred, increasing the operation cost and restricting its sustainable operation and industrial application.…”

Section: Introductionmentioning

confidence: 99%

Leaf protein concentration of alfalfa juice by membrane technology

Zhang

Grimi

Jaffrin

et al. 2015

Journal of Membrane Science

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Section: Introductionmentioning

confidence: 99%

Leaf protein concentration of alfalfa juice by membrane technology

Zhang

Grimi

Jaffrin

et al. 2015

Journal of Membrane Science

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“…Abbreviations: DM, dry matter; GP, green pellet, Sup, supernatant, TDF, total dietary fiber concentrates. Saltbush LPC having 66.44% protein content subjected to discontinuous diafiltration resulted in an increase of its protein content to 85% (Fernández et al, 2007). In the case of ryegrass, 59% of crude protein was obtained through the ultrafiltration technique which is much higher than the heat coagulation technique with a yield of 45% (Koschuh et al, 2004).…”

Section: Membrane Filtrationmentioning

confidence: 98%

Plant leaf proteins for food applications: Opportunities and challenges

Anoop

Pillai²,

Nickerson³

et al. 2022

Comp Rev Food Sci Food Safe

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Plant-based proteins are gaining a lot of attention for their health benefits and are considered as an alternative to animal proteins for developing sustainable food systems. Against the backdrop, ensuring a healthy diet supplemented with good quality protein will be a massive responsibility of governments across the globe. Increasing the yield of food crops has its limitations, including low acceptance of genetically modified crops, land availability for cultivation, and the need for large quantities of agrochemicals. It necessitates the sensible use of existing resources and farm output to derive the proteins. On average, the protein content of plant leaves is similar to that of milk, which can be efficiently tapped for food applications across the globe. There has been limited research on utilizing plant leaf proteins for food product development over the years, which has not been fruitful. However, the current global food production scenario has pushed some leading economies to reconsider the scope of plant leaf proteins with dedicated efforts. It is evident from installing pilot-scale demonstration plants for protein extraction from agro-food residues to cater to the protein demand with product formulation. The present study thoroughly reviews the opportunities and challenges linked to the production of plant leaf proteins, including its nutritional aspects, extraction and purification strategies, anti-nutritional factors, functional and sensory properties in food product development, and finally, its impact on the environment.

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“…Ultrafiltration can be used to concentrate protein from leaf juice, producing the same protein yields as heat precipitation. − Ultrafiltration has been performed on Alamo switch-grass in combination with alkaline extraction and diafiltration has been used to concentrate protein and lower the salt content in the leaf juice from Atriplex lampa . , Different microfiltration and ultrafiltration systems were tested by Zhang, Grimi et al (2015) for concentration of protein in alfalfa juice, and microfiltration was suggested to be the most efficient method to concentrate the protein. These results correlate with our own preliminary data, which suggests that fouling of the microfiltration membrane results in protein concentration.…”

Section: Precipitation/concentration Of Proteinmentioning

confidence: 99%

Biorefinery of Green Biomass─How to Extract and Evaluate High Quality Leaf Protein for Food?

Møller

Hammershøj

Passos

et al. 2021

J. Agric. Food Chem.

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There is a growing need for protein for both feed and food in order to meet future demands. It is imperative to explore and utilize novel protein sources such as protein from leafy plant material, which contains high amounts of the enzyme ribulose-1,5-biphosphate carboxylase/oxygenase (RuBisCo). Leafy crops such as grasses and legumes can in humid climate produce high protein yields in a sustainable way when compared with many traditional seed protein crops. Despite this, very little RuBisCo is utilized for foods because proteins in the leaf material has a low accessibility to monogastrics. In order to utilize the leaf protein for food purposes, the protein needs to be extracted from the fiber rich leaf matrix. This conversion of green biomass to valuable products has been labeled green biorefinery. The green biorefinery may be tailored to produce different products, but in this Review, the focus is on production of food-grade protein. The existing knowledge on the extraction, purification, and concentration of protein from green biomass is reviewed. Additionally, the quality and potential application of the leaf protein in food products and side streams from the green biorefinery will be discussed along with possible uses of side streams from the protein production.

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Concentration and desalination of zampa (Atriplex lampa) extract by membrane technology

Cited by 8 publications

References 11 publications

Leaf protein concentration of alfalfa juice by membrane technology

Leaf protein concentration of alfalfa juice by membrane technology

Plant leaf proteins for food applications: Opportunities and challenges

Biorefinery of Green Biomass─How to Extract and Evaluate High Quality Leaf Protein for Food?

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