期刊
FOOD AND BIOPROCESS TECHNOLOGY
卷 15, 期 12, 页码 2712-2722出版社
SPRINGER
DOI: 10.1007/s11947-022-02907-z
关键词
Ultrasound; Microwave; Racemization; Temperature; Proteins
资金
- Bio Based Industries Joint Undertaking under the European Union's Horizon 2020 research and innovation programme [790157]
- H2020 Societal Challenges Programme [790157] Funding Source: H2020 Societal Challenges Programme
The demand for proteins is increasing, calling for green extraction technologies for environmental sustainability. Recovering protein from agri-food by-products, including coffee by-products, is important for circular economy. This study applied innovative extraction technologies to extract protein from non-compliant coffee green beans, and found that ultrasound-assisted extraction had minor impact on protein quality due to refrigeration, while microwave-assisted extraction caused degradation due to high temperatures. Strict temperature control is required during alkaline extraction to preserve protein quality.
The demand for proteins is constantly increasing and green extraction methodologies are needed to achieve environmental sustainability goals. The recovery of the by-products of the agri-food chain has also become a priority from a circular economy perspective. Some by-products are still little exploited for the extraction of proteins, such as coffee by-products. In this work, various innovative extraction technologies were applied to recover the protein fraction from the non-compliant coffee green beans (CGB), using a methodological approach that allowed to correlate the process parameters with the final quality of the extracted proteins. The ultrasound-assisted extraction (UAE) technique has been shown to have a minor impact on the quality of the proteins, thanks to the possibility of refrigerating the system, while the microwave-assisted extraction (MAE) shows a certain degree of degradation due to the high temperatures reached. The results indicate that strict temperature control is required during alkaline extraction to preserve the quality of the protein fraction.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据