Functional, thermal and structural properties of fractionated protein from waste banana peel

Deb, Saptashish; Kumar, Yogesh; Saxena, D.C.

doi:10.1016/j.fochx.2022.100205

Cited by 17 publications

(9 citation statements)

References 49 publications

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“…X-ray diffraction (XRD) is currently the main method for analyzing crystal structure and size changes between various protein isolates and components [37] . Crystals of smaller size have a higher diffraction angle and a lower diffraction intensity [37] . Fig.…”

Section: Resultsmentioning

confidence: 99%

Effects of ultrasound pretreatment on functional property, antioxidant activity, and digestibility of soy protein isolate nanofibrils

2022

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 99%

Effects of ultrasound pretreatment on functional property, antioxidant activity, and digestibility of soy protein isolate nanofibrils

2022

Ultrasonics Sonochemistry

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“…waste and by-products is to obtain its protein fraction. Deb et al 30 have recently extracted, classified, and characterized the protein fraction from banana peel. Samples were dried at 60°C and then ground, defatted, and fractionated for protein, albumin, globulin, prolamin and glutelin for physicochemical and functional characterization.…”

Section: Yearmentioning

confidence: 99%

“…Protein values as high as 89.76% were obtained, with albumin reaching the highest proportion (62.4%), water holding (1.86 ± 0.12 g/g), oil (1.97 ± 0.12 g/g) and emulsifying capacities (59.27 ± 1.25%). 30 Additionally, the peel is a source of polysaccharides: pectin, hemicellulose and cellulose (Table 1). Pereira et al 31 reviewed the possibility of transforming these carbohydrate fractions into oligomers with application in the development of prebiotics.…”

Section: Yearmentioning

confidence: 99%

“…waste and by‐products is to obtain its protein fraction. Deb et al 30 . have recently extracted, classified, and characterized the protein fraction from banana peel.…”

Section: Uses Of Musa Spp Waste In the Food Industrymentioning

confidence: 99%

“…Samples were dried at 60°C and then ground, defatted, and fractionated for protein, albumin, globulin, prolamin and glutelin for physicochemical and functional characterization. Protein values as high as 89.76% were obtained, with albumin reaching the highest proportion (62.4%), water holding (1.86 ± 0.12 g/g), oil (1.97 ± 0.12 g/g) and emulsifying capacities (59.27 ± 1.25%) 30 . Additionally, the peel is a source of polysaccharides: pectin, hemicellulose and cellulose (Table 1).…”

Section: Uses Of Musa Spp Waste In the Food Industrymentioning

confidence: 99%

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Exploiting waste derived from Musa spp. processing: Banana and plantain

Jiménez

López

Santos

et al. 2023

Biofuels Bioprod Bioref

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Banana and plantain (Musa spp.) are among the most popular crops especially in tropical and sub-tropical zones. Musa spp. is a unique, perennial, single-harvest plant that after fruit harvesting is decapitated and generates large amounts of waste and by-products: leaves and pseudostem. Fruit processing also generates waste peels and discarded pieces. Recent research has demonstrated that this type of organic substrate represents a potentially valuable resource that can be developed into high-value products. These developments are critically reviewed in this article, which includes a summary of the composition and biocompounds contained in pseudostem and peel, the use of Musa spp. waste in animal and human feed and the obtention of fiber to make paper, rope, handcrafts and combustion materials. On the other hand, the potential for polysaccharides to be fermented and transformed into ethanol, methane or hydrogen, the obtention of single-cell protein (microbial protein) and the use of solid residues for composting or as a substrate for mushrooms cultivation have also been evaluated. The applications described represent great opportunities for economic benefits from this agro-industrial waste. A scheme for the integrated utilization of Musa spp. waste in a biorefinery approach is presented as well.

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Fractionation and characterization of heat‐stable basil seed protein isolates and their utilization in high protein gluten‐free bread

Rashid,

Gülseren

2024

Sustainable Food Proteins

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Basil (Ocimum basilicum L.) is an annual plant known for its essential oil and phenolic content. The aim of this study was to isolate and characterize proteins from basil seeds and evaluate their potential in food fortification. The mucilage was removed from the seed by aqueous extraction and thermal hydration, whereas oil was removed via cold pressing. Basil seed protein isolate (BSPI) was obtained by an alkali extraction‐isoelectric precipitation method and contained approximately 95% protein. Once BSPI was fractionated, the samples were characterized by albumin (13.5%), globulin (16.7%), glutelin (39.5%), and prolamin (30.2%) fractions. The denaturation temperature of BSPI and its fractions ranged between 93 and 142°C. Through the analysis of Fourier transform infrared spectra, β‐sheet and β‐turn elements were found to be dominant secondary structures accounting for 89.4% in BSPI, which in turn lead to enhanced thermal stability. Since aqueous dispersibility and water holding capacity (WHC) values were acceptable, BSPI was further utilized in the manufacture of gluten‐free bread. The textural parameters of bread supplemented with 2%, or 10% basil seed protein were mostly comparable to the controls rendering basil protein fortification possible in a staple food, especially for countries where basil is produced in high quantities and is reasonably affordable.

show abstract

Functional, thermal and structural properties of fractionated protein from waste banana peel

Cited by 17 publications

References 49 publications

Effects of ultrasound pretreatment on functional property, antioxidant activity, and digestibility of soy protein isolate nanofibrils

Effects of ultrasound pretreatment on functional property, antioxidant activity, and digestibility of soy protein isolate nanofibrils

Exploiting waste derived from Musa spp. processing: Banana and plantain

Fractionation and characterization of heat‐stable basil seed protein isolates and their utilization in high protein gluten‐free bread

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