Effects of Steam Distillation and Screw‐Pressing on Extraction, Composition and Functional Properties of Protein in Dehulled Coriander (Coriandrum sativum L.)

Abstract

Coriander (Coriandrum sativum L.) is a summer annual plant commonly used as fresh green herb, spice or for its essential oil. An integrated process combined steam distillation, dehulling, and screw pressing to recover the essential oil and edible oil from coriander fruit. The current work determined the impact of the dual oil extraction approach on coriander protein extractability, composition, and functional properties and compared the results with those of ground whole coriander. Coriander protein extracts were produced by the acid precipitation method. All the dehulled samples (steamed and non‐steamed) produced protein extracts with markedly higher protein content (84–90% dry basis, db) than did ground whole fruit (67% db). Coriander protein extracts showed similar amino acid compositions and had amino acid scores that were greater than those of their starting meals and soybean protein. Steam distillation had detrimental effects on the protein, based on major changes in SDS‐PAGE band patterns and reduced protein recovery [from 42 (control) to 26%]. However, solubilities of protein from steam‐distilled samples were enhanced from pH 7 to 10 (>90 versus 80% in non‐steam‐distilled coriander). Steam‐distillation did not negatively affect foaming, emulsification, and heat coagulability properties of the coriander proteins, as the values were equal to those of the non‐steamed samples.

Determining the influence of fava bean pre-processing on extractability and functional quality of protein isolates

“…Compared to FP-D, FP-WD and FP-WW produced more stable emulsions. In accordance with the present results, other researchers documented the reducing effect of dehulling on emulsion stability of plant-based protein extract and flours ( Deshpande et al, 1982 ; Hojilla‐Evangelista & Evangelista, 2017 ; Ayo-Omogie & Osanbikan, 2019 ). The ability of a protein ingredient to form and stabilize emulsions plays an important role in developing food products.…”

“…This could be ascribed to the higher content of starch in FP-WD, which might synergistically increase EAI along with protein molecules ( Hojilla-Evangelista & Evangelista, 2017 ). Dehulling induced a significant decrease in the emulsifying activity index (EAI) of dry-milled fava bean protein, which was in agreement with previous reports on coriander protein extracts ( Hojilla‐Evangelista & Evangelista, 2017 ) and black bean protein ( Fernando, 2020 ). The EAI recorded in the present study was higher than previous reports ( Karaca et al, 2011 , Eckert et al, 2019 , Nivala et al, 2021 ).…”

Changes in Wheat Nutritional Content at Elevated [CO2] Alter Fusarium graminearum Growth and Mycotoxin Production on Grain

“…The proximate composition of wheat grain was determined in triplicate using the methods reported previously. 29 Analyses for moisture content by oven drying, crude oil content by petroleum ether extraction, nitrogen content by combustion (crude protein = Dumas %N × 5.81), and crude fiber content by acid and alkali digestion were done according to AOCS standard methods Ba 2a-38, Am 5-04, Ba 4e-93, and Ba 6-05, respectively. 30 Ash contents were measured after sample ignition in a furnace oven by following AOAC method 942.05.…”

Protein Solubilization

“…The investigators indicated that using dried leaves as the starting material is not a practically feasible approach, as the protein product purity and yield were less than desired. Coriander fruit, normally used as spice, has been investigated for the preparation of protein extracts (Hojilla‐Evangelista & Evangelista, ; Osimani et al, ). The investigators reported protein concentrates (84–90% protein on a dwb) could be prepared from dehulled seed press cake as well as whole fruit.…”