| Title |
Ultrasound and Microwave-assisted Extraction of Proteins from Coffee Green Beans: Effects of Process Variables on the Protein Integrity |
| ID_Doc |
7741 |
| Authors |
Prandi, B; Di Massimo, M; Tedeschi, T; Rodríguez-Turienzo, L; Rodríguez, O |
| Title |
Ultrasound and Microwave-assisted Extraction of Proteins from Coffee Green Beans: Effects of Process Variables on the Protein Integrity |
| Year |
2022 |
| Published |
Food And Bioprocess Technology, 15, 12 |
| DOI |
10.1007/s11947-022-02907-z |
| Abstract |
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. |
| Author Keywords |
Ultrasound; Microwave; Racemization; Temperature; Proteins |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED) |
| EID |
WOS:000859608700001 |
| WoS Category |
Food Science & Technology |
| Research Area |
Food Science & Technology |
| PDF |
https://link.springer.com/content/pdf/10.1007/s11947-022-02907-z.pdf
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