Effect of green extraction techniques on the quality and functional attributes of protein isolates from cereals and pseudo cereals: a review

Abstract

SummaryCereals and pseudo cereals (CPC) constitute the main staple diet of the global population. These are great source of carbohydrate, however, ignored as a potential source of protein. Cereals and Pseudo cereals can provide adequate amount of protein if taken in right quantity. Concerns over foods security, nutritional deficiencies, chronic hunger, and sustainability have brought attention to sustainable and alternative sources of protein derived from food and its byproducts. This review explains the extraction of protein from different cereals and pseudo cereals sources, novel extraction techniques, e.g., microwave assisted, ultrasound, pulsed electric field or high‐pressure processing etc., as well as pre‐treatment efficiencies of the recovery of protein, effects of process parameters on the amount of protein extractions, its isolations and possible utilisation in diversified fields. Commercial attempts have been made to extract and use the protein from CPC, but they remain largely underutilised and generally applicable to a small‐scale level. According to the current investigation, protein extraction from CPC is not only an extensive integration of extraction perspectives, process parameters, yield potential and quality, but also should focus on the nutritional aspects, functionality and bioavailability of the separated protein as a desirable dietary component is in the near future.