Economic viability of protein concentrate production from green biomass of intermediate crops: A pre-feasibility study

Muneer, Faraz; Hovmalm, Helena Persson; Svensson, Sven-Erik; Newson, William R.; Johansson, Eva; Prade, Thomas

doi:10.1016/j.jclepro.2021.126304

Cited by 17 publications

(18 citation statements)

References 52 publications

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“…However, the green protein fraction (P1 combined with P2) and other fractions obtained from the protein fractionation might also be relevant co-products, not least for further fractionation of interesting compounds. Phenolic compounds were present to various degrees in all fractions (data not shown), and these might be of interest as antioxidant-enriched products or for further fractionation before use in food and biomedical applications [45,46]. Fractionation of additional high-value compounds from the green biomass may contribute positively to the economy for the whole process [46].…”

Section: Use Of Green Biomass In Industrial Protein Fractionation For Food Ingredients Additives and Productsmentioning

confidence: 99%

Protein Fractionation of Green Leaves as an Underutilized Food Source—Protein Yield and the Effect of Process Parameters

Nynäs

Newson

Johansson

2021

Foods

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Green biomass has potential as a sustainable protein source for human consumption, due to its abundance and favorable properties of its main protein, RuBisCO. Here, protein fractionation outcomes of green leafy biomass from nine crops were evaluated using a standard protocol with three major steps: juicing, thermal precipitation, and acid precipitation. Successful protein fractionation, with a freeze-dried, resolubilized white protein isolate containing RuBisCO as the final fraction, was achieved for seven of the crops, although the amount and quality of the resulting fractions differed considerably between crops. Biomass structure was negatively correlated with successful fractionation of proteins from biomass to green juice. The proteins in carrot and cabbage leaves were strongly associated with particles in the green juice, resulting in unsuccessful fractionation. Differences in thermal stability were correlated with relatedness of the biomass types, e.g., Beta vulgaris varieties showed similar performance in thermal precipitation. The optimal pH values identified for acid precipitation of soluble leaf proteins were lower than the theoretical value for RuBisCO for all biomass types, but with clear differences between biomass types. These findings reveal the challenges in using one standard fractionation protocol for production of food proteins from all types of green biomass and indicate that a general fractionation procedure where parameters are easily adjusted based on biomass type should instead be developed.

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Section: Use Of Green Biomass In Industrial Protein Fractionation For Food Ingredients Additives and Productsmentioning

confidence: 99%

Protein Fractionation of Green Leaves as an Underutilized Food Source—Protein Yield and the Effect of Process Parameters

Nynäs

Newson

Johansson

2021

Foods

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“…The economics of extracting green leaf biomass for protein production was reviewed several times in the 1980s, 2010s, and as recently as 2021 [ 42 , 59 , 84 , 85 ]. As many green leaf protein extraction techniques were validated only at the lab scale, they lack the cost analysis required to implement them commercially.…”

Section: Plant-based Alternatives and Undervaluation Of Green Leaf Bi...mentioning

confidence: 99%

“…Wet fractionation (alkaline extraction followed by isoelectric precipitation) was estimated to recover 85% of proteins with a purity of 52% and to cost EUR 0.102 per kg of green protein in 2014 [ 60 ]. The economic feasibility of green protein or combined (green and white) protein was based on the breakeven price of EUR 2 per kg of bulk ingredients in 2021 when accounting for agricultural production and fertilization [ 84 ]. More expensive fractions may be justified based on the functionality profile and market application, as seen in whey protein and its application in sport nutrition [ 83 ].…”

Section: Plant-based Alternatives and Undervaluation Of Green Leaf Bi...mentioning

confidence: 99%

Current Status and Nutritional Value of Green Leaf Protein

et al. 2023

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Green leaf biomass is one of the largest underutilized sources of nutrients worldwide. Whether it is purposely cultivated (forage crops, duckweed) or upcycled as a waste stream from the mass-produced agricultural crops (discarded leaves, offcuts, tops, peels, or pulp), the green biomass can be established as a viable alternative source of plant proteins in food and feed processing formulations. Rubisco is a major component of all green leaves, comprising up to 50% of soluble leaf protein, and offers many advantageous functional features in terms of essential amino acid profile, reduced allergenicity, enhanced gelation, foaming, emulsification, and textural properties. Nutrient profiles of green leaf biomass differ considerably from those of plant seeds in protein quality, vitamin and mineral concentration, and omega 6/3 fatty acid profiles. Emerging technological improvements in processing fractions, protein quality, and organoleptic profiles will enhance the nutritional quality of green leaf proteins as well as address scaling and sustainability challenges associated with the growing global demand for high quality nutrition.

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“…A complementary and sustainable approach is shown by Muneer et al, (2021) with their study on the production of protein concentrate in catch crops [49]. Here, the advantages of catch crops can be used to generate additional income.…”

Section: Effect Of Intercropping On the Main Crop Soybeanmentioning

confidence: 99%

Does a Soybean Intercrop Increase Nodule Number, N Uptake and Grain Yield of the Followed Main Crop Soybean?

et al. 2022

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It is not known whether seed inoculated soybean intercropping can increase the number of nodules, nitrogen uptake and yield of the subsequent main crop, soybean. For this reason, the soybean intercropping approach, sole or mixed cropping with buckwheat, was adopted to examine the influence of inoculation and intercropping of soybean and buckwheat on the subsequent main crop, soybean. Field trials were conducted from 2016 to 2019 in Germany and Poland. For this purpose, soils on which soybeans had not been grown in the past were selected as experimental plots and laid out in a split-plot design. It was surprising that even without inoculation a nodule growth could be documented. However, intercrop inoculation resulted in an average of 12 times more nodules per plant at four out of five sites. In addition, a 43% higher number of nodules was found on the lateral roots of the main soybean crop when intercropping with inoculated soybean occurred. The influence of the intercrop on the main crop soybean also depended on their growth in late summer and autumn. Further, there was a medium relationship (R = 0.7) between the number of nodules in the intercrop soybean and the nitrogen content of the soybean grain in the main crop. In terms of soybean grain yield, a single inoculation of the intermediate soybean crop contributed an average of 5% higher yield and inoculation of both the intercrops, and the main crop improved yield by 15%.

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Economic viability of protein concentrate production from green biomass of intermediate crops: A pre-feasibility study

Cited by 17 publications

References 52 publications

Protein Fractionation of Green Leaves as an Underutilized Food Source—Protein Yield and the Effect of Process Parameters

Protein Fractionation of Green Leaves as an Underutilized Food Source—Protein Yield and the Effect of Process Parameters

Current Status and Nutritional Value of Green Leaf Protein

Does a Soybean Intercrop Increase Nodule Number, N Uptake and Grain Yield of the Followed Main Crop Soybean?

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