Effects of ethanol modified supercritical carbon dioxide extraction and particle size on the physical, chemical, and functional properties of yellow pea flour

Abstract

Background and objectives Supercritical carbon dioxide + ethanol (SC‐CO2 + EtOH) extraction was previously found to improve organoleptic attributes of yellow pea (Pisum sativum L.) flour. However, the impact of this extraction, in combination with different flour particle sizes, on physical, chemical, and functional properties of yellow pea flour was not established and is thus the focus of this study. Findings The interaction effect between SC‐CO2 + EtOH extraction and yellow pea flour particle size lead to differences in physical, chemical, and functional properties. Extraction caused reductions in most chemical constituents and a lowering of functionality test values such as pasting viscosities. Variable impacts of particle size on flour composition and functionality were observed. Conclusion The impacts of particle size on functionality were anticipated. The degree of differences in functionality between extracted and nonextracted yellow pea flour was not anticipated. Scanning electron micrographs supported protein‐rich particle adherence to the surface of starch granules of extracted pea flour. This observed modification may be responsible for differences in functionality between extracted and nonextracted flours. Significance and novelty The SC‐CO2 + EtOH extraction method combined with particle size can be an effective method to modify the functionality of yellow pea flour and ultimately diversifying its application in food systems.

A novel approach: Supercritical carbon dioxide + ethanol extraction to improve techno‐functionalities of pea protein isolate

“…Supercritical fluid extraction as a green technology that has been widely used for separation of targeted chemical compounds, such as essential oils, flavor compounds, color pigments, and lipids from plant sources (Hatami et al., 2019; Oezkal, 2009; Vatansever, Xu, et al., 2021). The use of SC‐CO 2 extraction as a physical modification method to modify starch (Ivanovic et al., 2016; Vatansever et al., 2020, 2021) and proteins (Amaral et al., 2017; Sprick et al., 2019) has been demonstrated. Therefore, investigating the effects of SC‐CO 2 +EtOH extraction on the compositional, structural, and functional characteristics of pea protein is essential for future food applications.…”

Influence of premilling thermal treatments of yellow peas, navy beans, and fava beans on the flavor and end‐product quality of tortillas and pitas

“…Approaches to improve the flavor of pulses have been summarized by Roland et al., (2017) and include soaking, blanching, steam heating, dry heating, germination, debittering, solvent extraction, fermentation, enzymatic treatment, ultrafiltration, and masking. Recent research conducted by Xu et al., (2019); Chang et al., (2019); Bourré, Frohlich, et al., (2019), Bourré, Young, et al., (2019) and Vatansever et al., (2020) has continued to explore flavor improvement through germination, solvent treatments, dry and heat steaming and deflavoring techniques, respectively. While these methods have been successful at modifying the flavor of the pulse flour, they may also affect flour functionality.…”

“…While these methods have been successful at modifying the flavor of the pulse flour, they may also affect flour functionality. Vatansever et al., (2020) observed changes in pasting properties and water absorption and solubility indexes when utilizing solvents to reduce off flavors while Bourré, Frohlich, et al., (2019), Bourré, Young, et al., (2019) reported changes to pulse flour pasting properties, water absorption, and starch damage with dry and steam heating treatments. Other thermal heat treatments, such as roasting and micronization, have both been shown to successfully alter the sensory profile and flour functionality of different pulses.…”

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

“…Also, SC-CO 2 + ethanol extraction of yellow pea was found to enhance organoleptic attributes of the edible seed, reducing most chemical constituents, and lowering certain functionality qualities, such as pasting viscosities. Scanning electron micrographs indicated that protein-rich particles were adhered to the surface of starch granules of pea flour extracted with SC-CO 2 , and this change may be responsible for the different functionality observed [157].…”

“…The protein migrates from a pure aqueous phase to the CO 2 /water interface, releasing the hydrophobic cores to the CO 2 phase and the hydrophilic residues to the aqueous phase and then the protein is denatured to a flat and extended conformation. Several other works have been recently reported, aiming to explain the molecular mechanisms of protein denaturalization in SC-CO 2 [156,157], or describing novel food applications of SC-CO 2 enzyme inactivation. For example, Podrepšek et al applied an SC-CO 2 treatment to inactivate the polyphenol oxidase enzyme in order to extend shelf life of a coarse-ground flour from whole wheat (graham flour) while preserving, at the same time, its high quality [158].…”