Nutraceutical and Functional Properties of Lupin Protein Extracts Obtained via a Combined Ultrasonication and Microwave-Assisted Process-Reference-Cited by-同舟云学术

Nutraceutical and Functional Properties of Lupin Protein Extracts Obtained via a Combined Ultrasonication and Microwave-Assisted Process

Published:2023-09-28 Issue:10 Volume:11 Page:2858
ISSN:2227-9717
Container-title:Processes
language:en
Short-container-title:Processes

Author:

Rababah Taha¹^ORCID,Al Udatt Muhammad¹,Angor Malak²^ORCID,Gammoh Sana¹,Almahasneh Majdi³,Magableh Ghazi⁴^ORCID,Abu Kayed Aseel¹,Almajwal Ali⁵,AL-Rayyan Numan⁶⁷

Affiliation:

1. Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordan

2. Nutrition and Food Processing Department, Al-Huson College, Al-Balqa Applied University, As-Salt 19110, Jordan

3. Department of Chemical Engineering, Faculty of Engineering, Jordan University of Science and Technology, Irbid 22110, Jordan

4. Industrial Engineering Department, Yarmouk University, P.O. Box 566, Irbid 21163, Jordan

5. Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh 11451, Saudi Arabia

6. School of Medicine and Public Health, University of Wisconsin-Madison, Madison, WI 53726, USA

7. National Agricultural Research Center, Baq’a 19381, Jordan

Abstract

Lupin is an agriculturally economical plant seed. It is considered a rich source of protein for both humans and animals in several regions of the world. Lupin proteins also could act as an encapsulation agent for vitamins and other nutritional factors after extraction. This research evaluated the effects of microwave and ultrasound extraction methods on sweet and bitter lupin proteins intended to act as encapsulation agents. Two distinct sizes of nanoparticles were detected using different types of treatments. Bitter lupin was optimal for generating large nanoparticles, while sweet lupin was optimum for generating small nanoparticles. Ultrasound treatment of bitter lupin after microwave treatment hydrolyzed some of the β-conglutin, which suggested a method to reduce the potential allergic reactions caused by lupin products. The total phenolic content and alpha-amylase inhibitory effect of sweet and bitter lupin proteins was high. Furthermore, the microwave extraction method showed the benefits of reduced solvent consumption and less time. The current results showed a positive effect of the combined application of ultrasound-assisted and microwave-assisted processes on the nutraceutical and functional properties of lupin protein extracts.

Funder

King Saud University, Riyadh, Saudi Arabia

Publisher

MDPI AG

Subject

Process Chemistry and Technology,Chemical Engineering (miscellaneous),Bioengineering

Link

https://www.mdpi.com/2227-9717/11/10/2858/pdf

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