Considering the nutritional properties of the Brazil nut (Bertholletia excelsa), a protein isolate was produced using the pH-shift precipitation technique. Analyses of the proximate composition revealed a protein concentration of 73%, 0.43% total lipids, 1.96% moisture and 6.34% total phenolic compounds. Electrophoresis revealed that this product is composed of low-molecular-weight proteins, indicating a high potential for absorption and digestion. Mineral analysis demonstrated the presence of essential minerals, especially selenium (132.88 μg/g). Amino acid analysis showed the presence of essential amino acids, particularly methionine and cysteine, which act as selenium carriers and are involved in antioxidant defense. The isolate exhibited excellent functional properties and moderate rheological properties due to the difficulty in flow caused by electrostatic forces, and the results of this study may provide support for further investigations and future applications of this product, for example in the development of nutraceuticals or pharmaceuticals based on this novel product.
It was investigated the physicochemical, functional and technological properties and amino acid profile of partially defatted flour and protein concentrate from Brazil nuts. The flour had a protein content of 32.40% and the concentrated protein content was 56.63% and met FAO standards for amino acids, with the exce...
A. V. Carvalho, Lucas de Paiva Gouvêa, Tatiana de Lima Azevedo et al.· Journal of the American Oil...· 0 citations
The growing demand for protein-enriched foods has increased interest in incorporating plant proteins into fermented dairy products. This study investigated the effects of sunflower, pumpkin, and hemp seed protein preparations, added in amounts adjusted according to their protein content to provide an additional 5% or 1...
The object of the study is a functional whey-based milk dessert enriched with pumpkin powder. The problem to be solved is the limited application of whey in value-added food products and the insufficient development of stable dairy desserts based exclusively on whey and plant-derived structuring ingredients.
Results de...
S. Baizhanova, Z. Konarbayeva, Z. Kaldybekova et al.· Eastern-European Journal of...· 0 citations
Global banana production exceeds 139 million tonnes annually, and the peel, which accounts for approximately one-third of the fruit mass, is largely discarded during processing. Covering literature published between 2020 and 2026, this review tests the hypothesis that banana peel of Musa spp. is a compositionally disti...
BACKGROUND
Whey protein concentrate 80 (WPC80) represents a highly promising carrier for bioactive compounds; however, the structural and functional consequences resulting from its noncovalent interactions with folic acid (FA) and l-ascorbic acid 6-palmitate (LAP) remain incompletely understood. Hence, it is of practic...
Xiao-Dong Wang, Fei Qiu, Yi-Ting Gao et al.· The Journal of the Science o...· 0 citations
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