Structural modification of plum (Prunus domestica L) kernel protein isolate by supercritical carbon-dioxide treatment: Functional properties and in-vitro protein digestibility

Sheikh, Mohd Aaqib; Saini, Charanjiv Singh; Sharma, Harish Kumar

doi:10.1016/j.ijbiomac.2022.123128

Cited by 12 publications

(2 citation statements)

References 36 publications

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“…The key point that makes CO 2 an attractive solvent for food intents is the fact that it is a substance that is not chemically reactive [111]. Indeed, many studies reported the chemical stability of macronutrients after supercritical CO 2 processing such as sugars [99,102], dietary fibers [100], proteins [112,113], and others.…”

Section: Non-thermal Supercritical Co 2 Processing Of Cannabis Biomassmentioning

confidence: 99%

Supercritical Carbon Dioxide Technology for Recovering Valuable Phytochemicals from Cannabis sativa L. and Valorization of Its Biomass for Food Applications

et al. 2023

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Supercritical carbon dioxide (CO2) extraction techniques meet all-new consumer market demands for health-promoting phytochemical compound-rich extracts produced from green and sustainable technology. In this regard, this review is dedicated to discussing is the promise of integrating high-pressure CO2 technologies into the Cannabis sativa L. processing chain to valorize its valuable pharmaceutical properties and food biomass. To do this, the cannabis plant, cannabinoids, and endocannabinoid system were reviewed to understand their therapeutic and side effects. The supercritical fluid extraction (SFE) technique was presented as a smart alternative to producing cannabis bioproducts. The impact of SFE operating conditions on cannabis compound extraction was examined for aerial parts (inflorescences, stems, and leaves), seeds, and byproducts. Furthermore, the opportunities of using non-thermal supercritical CO2 processing on cannabis biomass were addressed for industrial hemp valorization, focusing on its biorefinery to simultaneously produce cannabidiol and new ingredients for food applications as plant-based products.

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Section: Non-thermal Supercritical Co 2 Processing Of Cannabis Biomassmentioning

confidence: 99%

Supercritical Carbon Dioxide Technology for Recovering Valuable Phytochemicals from Cannabis sativa L. and Valorization of Its Biomass for Food Applications

et al. 2023

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“…Some studies [4,[6][7][8][9][10] report the use of CO2 at high pressures to preserve fruit and vegetable juices, conducted at temperatures ranging from 25 to 100 °C with pressures between 1 and 500 bar and holding times from 3 to 60 min. Also, the instability of the enzymes and their rapid degradation when exposed to the SC-CO2 result, in some cases, in the total denaturation of proteins [20,21].…”

Section: Introductionmentioning

confidence: 99%

Enzymic Deactivation in Tender Coconut Water by Supercritical Carbon Dioxide

Poça D’Água,

Silva,

Oliveira

et al. 2024

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Polyphenol oxidase (PPO) and peroxidase (POD) are target enzymes in the processing of tender coconut water (TCW). This study primarily evaluated the combined effect of supercritical carbon dioxide (SC-CO2) and mild temperatures on the PPO and POD deactivation of TCW. A factorial design was performed to investigate the effect of temperature (in the range of 35 to 85 °C), pressure (75 to 370 bar), and holding time (13 to 47 min) on the enzymic deactivation, physicochemical parameters, and color of the TCW. The percentages of reduction in PPO activity ranged from 3.7 to 100%, and POD ranged from 43.4 to 100%. The pH values of the freshly extracted and processed TCW were 5.09 and 4.90, and the soluble solids content were 5.5 and 5.4 °Brix, respectively. The holding time (t) had a significant effect (p ≤ 0.1) on the total color variation. As for the reduction of PPO activity, the temperature (T) and the interaction between pressure (P) and t had a significant effect. None of variables (P, T, or t) affected (p > 0.1) the POD reduction, pH, and soluble solids variation. The combination of SC-CO2 and mild temperatures is a promising intervention in the enzymic stabilization of TCW.

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A review on pulsed electric field modification of proteins: Effect on the functional and structural properties

Malik,

Sheikh,

Mir

2024

Food Bioscience

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Structural modification of plum (Prunus domestica L) kernel protein isolate by supercritical carbon-dioxide treatment: Functional properties and in-vitro protein digestibility

Cited by 12 publications

References 36 publications

Supercritical Carbon Dioxide Technology for Recovering Valuable Phytochemicals from Cannabis sativa L. and Valorization of Its Biomass for Food Applications

Supercritical Carbon Dioxide Technology for Recovering Valuable Phytochemicals from Cannabis sativa L. and Valorization of Its Biomass for Food Applications

Enzymic Deactivation in Tender Coconut Water by Supercritical Carbon Dioxide

A review on pulsed electric field modification of proteins: Effect on the functional and structural properties

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