Optimization of ultrasound assisted extraction of protein from sunflower meal and its physicochemical and functional properties

2018 ◽  
Vol 41 (5) ◽  
pp. e12799 ◽  
Author(s):  
Mokhtar Dabbour ◽  
Ronghai He ◽  
Haile Ma ◽  
Abubakr Musa
Keyword(s):  
Functional Properties ◽  
Sunflower Meal ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Ultrasound Assisted ◽  
Physicochemical And Functional Properties

Ultrasound‐Assisted Extraction of Lychee ( Litchi chinensis Sonn.) Seed Starch: Physicochemical and Functional Properties

2021 ◽  
pp. 2100092
Author(s):  
Fredy Morales‐Trejo ◽  
Daniel Trujillo‐Ramírez ◽  
Eleazar Aguirre‐Mandujano ◽  
Consuelo Lobato‐Calleros ◽  
E. Jaime Vernon‐Carter ◽  
...  
Keyword(s):  
Functional Properties ◽  
Ultrasound Assisted Extraction ◽  
Litchi Chinensis ◽  
Assisted Extraction ◽  
Ultrasound Assisted ◽  
Physicochemical And Functional Properties

scholarly journals Ultrasound-assisted extraction and characterization of the functional properties of starch from soursop fruits (Annona muricata L.)

2021 ◽  
Vol 43 ◽  
pp. e49052
Author(s):  
Gabriel Ramírez-Balboa ◽  
Rosendo Balois-Morales ◽  
Juan Esteban Bello-Lara ◽  
Pedro Ulises Bautista-Rosales ◽  
Andrés Eloy León-Fernández ◽  
...  
Keyword(s):  
Water Absorption ◽  
Functional Properties ◽  
Food Industry ◽  
Total Yield ◽  
Raw Material ◽  
Wide Field ◽  
Gelatinization Temperature ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Ultrasound Assisted

Starch is one of the most used polysaccharides in the food industry because is an excellent raw material to modify the texture and consistency of food. Also, is the main source for energy storage in horticultural products. The starch from soursop fruits can be used as an alternative source with functional properties and a wide field of application in the food industry. The use of emerging technologies such as ultrasound-assisted extraction has improved sensory attributes and functional properties. To the best of our knowledge, extraction of starch by ultrasound from soursop fruits has not to date been documented. Therefore, the objective of this study was to characterize the functional properties of soursop fruit starches by ultrasound-assisted method and determine the presence of acetogenins. Three times (10, 15 and 20 minutes) and three ultrasonic amplitudes (UA) of 20, 30 and 40% for the ultrasound-assisted extraction were used. Total yield, gelatinization temperature, water absorption and solubility index, swelling index, amylose and amylopectin content, presence of acetogenins and starch granule morphology were recorded. The highest extraction yield (ultrasound) was reached using 10 min and 40% UA (6.34%). For the gelatinization temperature, 10 min and 30% UA (82.33°C) were the best conditions. Water Solubility Index (WSI) values of 6.13 ± 0.00% using 10 min and 20% UA were recorded. Water Absorption Index (WAI) as well as Swelling index (SI) values of 3.34 ± 0.12% and 3.26 ± 0.00% were obtained by conventional extraction, respectively. Starch granules morphology showed different size with circular shapes and truncated geometries. Finally, positive qualitative results for the presence of acetogenins by all the extraction methods were obtained.  

scholarly journals Citrus pectin obtained by ultrasound-assisted extraction: Physicochemical, structural, rheological and functional properties

2019 ◽  
Vol 17 (1) ◽  
pp. 463-471 ◽  
Author(s):  
Erik Polanco-Lugo ◽  
José Isabel Martínez-Castillo ◽  
Juan Carlos Cuevas-Bernardino ◽  
Tania González-Flores ◽  
Ruby Valdez-Ojeda ◽  
...  
Keyword(s):  
Functional Properties ◽  
Citrus Pectin ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Ultrasound Assisted

scholarly journals Optimal Ultrasound-Assisted Process Extraction, Characterization, and Functional Product Development from Flaxseed Meal Derived Polysaccharide Gum

Processes ◽  
2019 ◽  
Vol 7 (4) ◽  
pp. 189 ◽  
Author(s):  
Muhammad Akhtar ◽  
Zarina Mushtaq ◽  
Nazir Ahmad ◽  
Muhammad Khan ◽  
Muhammad Ahmad ◽  
...  
Keyword(s):  
Functional Properties ◽  
Extraction Temperature ◽  
Ultrasound Assisted Extraction ◽  
Food Ingredient ◽  
Nutritional Components ◽  
Flaxseed Meal ◽  
Assisted Extraction ◽  
Functional Product ◽  
Ultrasound Assisted ◽  
Amplitude Level

Flaxseed (Linum usitatissimum L.) has several health-promoting applications as dietary food ingredient supplementation, owing to presence of high quality of oil, polyunsaturated fatty acids, high dietary fiber and protein contents. The presence of different anti-nutritional components, for example cyanogens (HCN) and tannins in meal, limits its application for food purposes. The study was conducted to observe the effect of ultrasound-assisted extraction on polysaccharide gums (PSG) yield using response surface methodology. The selected variables were sonication temperature (°C), water to meal ratio, sonication amplitude level (%), sonication pH, and sonication time (min). Ultrasound-assisted extraction significantly reduced the anti-nutritional components like HCN and tannins. The extracted PSG yield from partially defatted flaxseed meal (PDFM) samples varied to a minimum of 7.24% to a maximum of 11.04% when extraction temperature (°C) and amplitude level (%) varied from −1 to +1 and keeping all other variables constant at mean value. Physiochemical and functional properties of extracted PSG were studied. Yoghurt with different treatment combinations were prepared by supplementing flaxseed-derived PSG as stabilizer ranging from 0.25% to 1.5%, keeping baseline samples without PSG as control. Functional properties of PSG-supplemented yoghurt such as pH, syneresis, and viscosity were determined to assess the influence of PSG supplementation on yoghurt quality. In the organoleptic behavior of PSG-supplemented yoghurt, no adverse effect on the flavor have been observed, but the textural properties vary significantly among different treatments. Overall, the acceptability of 1% PSG-supplemented yoghurt was significantly higher than other treatments.

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