Naslov
Impact of extraction technology on valorisation of plum seed as new protein source: supercritical fluid extraction vs cold pressing

Autori
Popović, Ljiljana ; Čakarević, Jelena ; Vidović, Senka ; Vladić, Jelena ; Cvejin, Aleksandra ; Jokić, Stela ; Pavlović, Nika

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstract of 16th European Meeting on Supercritical Fluids-EMSF 2017 / - , 2017, 157-157

Skup
Book of abstract of 16th European Meeting on Supercritical Fluids-EMSF 2017

Mjesto i datum
Lisabon, Portugal, 25.04.2017. - 28.04.2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
extraction, plum seed, protein

Sažetak
Fruit processing produces a great amount of wastes. Stone of fruits such as plum are part of these residues. Plum stones contain a seed with a high content in proteins and lipids that are mostly underused and undervalued. Extraction of oil by supercritical fluid extraction (SFE) from these sources could be attractive way for valorization of these wastes. In supercritical fluid extraction, supercritical fluid is used as extraction solvent. In comparison to the liquid solvents the supercritical fluid has a higher diffusion coefficient, and lower viscosity and surface tension than a liquid solvent, which leads toward more favorable mass transfer. Today most widely used supercritical fluid is carbon dioxide. Compared to the others fluids used in supercritical extraction, carbon dioxide has many advantages. It is cheap and easily accessible. The supercritical extraction by carbon dioxide fits into the “green technologies” because it is non-toxic and therefore safe and environmentally friendly. In this work impact of oil extraction process on the physicochemical and functional properties of plum oil cake protein isolate was studied. Protein isolate was extracted from defatted plum seed flours remained after SFE and cold pressing by alkali solution along with isoelectric precipitation. The protein isolates were evaluated for their physicochemical and functional properties (protein solubility, water/oil binding capacity, emulsifying capacity, foaming capacity). Among physicochemical parameters, the proximate composition, SDS-PAGE and in vitro digestibility were studied. Both isolates contained about 90% protein. The method of oil extraction had no significant effect (p > 0.05) on the all studied physicochemical characteristics. The results indicated that plum cake remained after SFE could be a good source of protein fortification for a variety of food products for protein deficient consumers as well as a potential food ingredient.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA