Protein extraction from cold‐pressed hempseed press cake: From laboratory to pilot scale

Hull-less pumpkin seed press-cake, a by-product of the pumpkin oil pressing process, was used to formulate a fat-based spread which resembled commercial peanut butter; both in the appearance and in texture. In this study, response surface methodology was used to investigate the effects of a commercial stabilizer and cold-pressed hemp oil added to the pumpkin seed press-cake, on the texture of the formulations using instrumental texture profile analysis. The responses were significantly affected by both variables tested in a central composite, two factorial experimental design on five levels. Strong and firm spreads, without visible oil separation were formed and had an appearance and texture comparable to commercial peanut butter. In terms of the primary food texture attributes such as hardness, cohesiveness and adhesiveness, determined by the instrumental texture analysis, the optimum combination of variables with 1-1.2% of added stabilizer and 20- 40% of added hemp oil (in the oil phase) produced desirable spreads.

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Emulsifying and Anti-Oxidative Properties of Proteins Extracted from Industrially Cold-Pressed Rapeseed Press-Cake

Foods ◽

10.3390/foods9050678 ◽

2020 ◽

Vol 9 (5) ◽

pp. 678

Author(s):

Karolina Östbring ◽

Kajsa Nilsson ◽

Cecilia Ahlström ◽

Anna Fridolfsson ◽

Marilyn Rayner

Keyword(s):

Corn Oil ◽

Press Cake ◽

Oxidative Capacity ◽

Extraction Process ◽

Flaxseed Oil ◽

Tween 20 ◽

Oxidation Rates ◽

Emulsion Droplets ◽

Oil Emulsions ◽

Cold Pressed

One of the functional proteins in rapeseed—the amphiphilic protein oleosin—could be used to stabilize emulsions. The objectives of this study were to extract oleosins from cold-pressed rapeseed press-cake, optimize the extraction process, and investigate their emulsifying and anti-oxidative capacity. The proteins were recovered from industrially cold-pressed rapeseed press-cake at different alkali pHs. Emulsifying properties and oxidation rates were assessed. Oleosin extracted at pH 9 stabilized smaller emulsion droplets than oleosin extracted at pH 12, although the protein yield was higher at pH 12. Emulsions were formulated from flaxseed oil and corn oil and were stabilized by oleosin, bovine serum albumin, de-oiled lecithin and Tween 20 h and the emulsions were stored in accelerated conditions (30 °C) for 12 days. Oleosin stabilized emulsions to the same extent as commercial food-grade emulsifiers. Flaxseed oil emulsions stabilized by oleosin had a significantly lower concentration of malondialdehyde (MDA) which indicates a lower oxidation rate compared to BSA, de-oiled lecithin and Tween 20. For corn oil emulsions, oleosin and BSA had a similar capacity to delay oxidation and were significantly more efficient compared to de-oiled lecithin and Tween 20. Rapeseed oleosin recovered from cold-pressed rapeseed press-cake could be a suitable natural emulsifier with anti-oxidation properties.

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Proteomic characterization of pilot scale hot-water extracts from the industrial carrageenan red seaweed Eucheuma denticulatum

10.1101/2020.12.14.422673 ◽

2020 ◽

Author(s):

Simon Gregersen ◽

Margarita Pertseva ◽

Paolo Marcatili ◽

Susan Løvstad Holdt ◽

Charlotte Jacobsen ◽

...

Keyword(s):

Quantitative Proteomics ◽

De Novo ◽

Protein Extraction ◽

Transcriptome Assembly ◽

Protein Composition ◽

Pilot Scale ◽

Extracellular Proteins ◽

Hot Water ◽

Label Free

AbstractSeaweeds have a long history as a resource for polysaccharides/hydrocolloids extraction for use in the food industry due to their functionality as stabilizing agents. In addition to the carbohydrate content, seaweeds also contains a significant amount of protein, which may find application in food and feed. Here, we present a novel combination of transcriptomics, proteomics, and bioinformatics to determine the protein composition in two pilot-scale extracts from Eucheuma denticilatum (Spinosum) obtained via hot-water extraction. The extracts were characterized by qualitative and quantitative proteomics using LC-MS/MS and a de-novo transcriptome assembly for construction of a novel proteome. Using label-free, relative quantification, we were able to identify the most abundant proteins in the extracts and determined that the majority of quantified protein in the extracts (>75%) is constituted by merely three previously uncharacterized proteins. Putative subcellular localization for the quantified proteins was determined by bioinformatic prediction, and by correlating with the expected copy number from the transcriptome analysis, we determined that the extracts were highly enriched in extracellular proteins. This implies that the method predominantly extracts extracellular proteins, and thus appear ineffective for cellular disruption and subsequent release of intracellular proteins. Ultimately, this study highlight the power of quantitative proteomics as a novel tool for characterization of alternative protein sources intended for use in foods. Additionally, the study showcases the potential of proteomics for evaluation of protein extraction methods and as powerful tool in the development of an efficient extraction process.

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Retrieval of High Added Value Natural Bioactive Coumarins from Mandarin Juice-Making Industrial Byproduct

Molecules ◽

10.3390/molecules26247527 ◽

2021 ◽

Vol 26 (24) ◽

pp. 7527

Author(s):

Eleni D. Myrtsi ◽

Apostolis Angelis ◽

Sofia D. Koulocheri ◽

Sofia Mitakou ◽

Serkos A. Haroutounian

Keyword(s):

High Performance ◽

Industrial Process ◽

Pilot Scale ◽

Added Value ◽

Volatile Fraction ◽

Citrus Reticulata ◽

Reduced Pressure ◽

Mild Conditions ◽

Current Value ◽

Cold Pressed

Cold pressed essential oil (CPEO) of mandarin (Citrus reticulata Blanco), a by-product of the juice-making industrial process known to contain large amounts of polymethoxyflavones, was exploited for its content in high added value natural coumarins. The study herein afforded a method referring to the evaporation of CPEO volatile fraction under mild conditions (reduced pressure and temperature below 35 °C) as azeotrope with isopropanol. This allowed the isolation of high added value coumarins from the non-volatile fragment using preparative High Performance Liquid Chromatography (HPLC). Pilot-scale application of this procedure afforded for each kg of CPEO processed the following natural bioactive coumarins in chemically pure forms: heraclenol (38–55 mg), 8-gerayloxypsoralen (35–51 mg), auraptene (22–33 mg), and bergamottin (14–19 mg). The structures of coumarins were verified by Nuclear Magnetic Resonance (NMR) spectroscopy and HPLC co-injection with authentic standards. Thus, the low market value mandarin CPEO with current value of 17 to 22 EUR/kg can be valorized through the production of four highly bioactive natural compounds worth 3479 to 5057 EUR/kg, indicating the great potentials of this methodology in the terms of the circular economy.

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The Effects of Oil Extraction Methods on Recovery Yield and Emulsifying Properties of Proteins from Rapeseed Meal and Press Cake

Foods ◽

10.3390/foods9010019 ◽

2019 ◽

Vol 9 (1) ◽

pp. 19 ◽

Cited By ~ 6

Author(s):

Karolina Östbring ◽

Emma Malmqvist ◽

Kajsa Nilsson ◽

Ia Rosenlind ◽

Marilyn Rayner

Keyword(s):

Heat Treatment ◽

Agricultural Sector ◽

Press Cake ◽

Recovery Process ◽

Rapeseed Meal ◽

Extraction Methods ◽

Protein Recovery ◽

Emulsifying Properties ◽

Recovery Yield ◽

Cold Pressed

The agricultural sector is thought to be responsible for around 30% of the anthropogenic climate change and it is well established that high meat consumption has a tremendous impact on the environment. Rapeseed is mainly used for production of vegetable oil, but press cake has high protein content with the potential for incorporation into new plant protein-based foods. Protein was recovered from press cakes generated from different oil pressing processes. Industrially cold-pressed, hot-pressed, and solvent-extracted rapeseed press cake and the effect of heat treatment in the recovery process was assessed. Protein recovery yield, protein concentration and emulsifying properties were analyzed. Cold-pressed rapeseed press cake (RPC) recovered in the absence of heat, yielded the highest protein recovery (45%) followed by hot-pressed rapeseed meal (RM) (26%) and solvent-extracted RM (5%). Exposure to heat during recovery significantly reduced the yield for cold-pressed RPC but no difference was found for hot-pressed RM. The protein recovery yield was improved for solvent-extracted RM when heat was applied in the recovery process. The ability to stabilize emulsions was highest for protein recovered from cold-pressed RPC, followed by hot-pressed RM and solvent-extracted RM, and was in the same range as commercial emulsifying agents. Heat treatment during recovery significantly reduced the emulsifying properties for all pressing methods examined. This study suggests that cold-pressed rapeseed press cake without heat in the recovery process could be a successful strategy for an efficient recovery of rapeseed protein with good emulsifying properties.

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Pilot-scale anaerobic digestion of by-product liquid (brown juice) from grass protein extraction using an un-heated anaerobic filter

Process Safety and Environmental Protection ◽

10.1016/j.psep.2020.12.026 ◽

2021 ◽

Vol 146 ◽

pp. 886-892

Author(s):

Lu Feng ◽

Alastair James Ward ◽

Morten Ambye-Jensen ◽

Henrik Bjarne Møller

Keyword(s):

Anaerobic Digestion ◽

Protein Extraction ◽

Pilot Scale ◽

Anaerobic Filter ◽

Brown Juice

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Composition of the Protein Ingredients from Insoluble Oat Byproducts Treated with Food-Grade Enzymes, Such as Amylase, Cellulose/Xylanase, and Protease

Foods ◽

10.3390/foods10112695 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2695

Author(s):

Gilda Aiello ◽

Yuchen Li ◽

Ruoxian Xu ◽

Giovanna Boschin ◽

Grazina Juodeikiene ◽

...

Keyword(s):

Molecular Weight ◽

Nutritional Quality ◽

Protein Extraction ◽

Press Cake ◽

Added Value ◽

Low Molecular Weight ◽

Food Grade ◽

Feed Formulation ◽

Nutritional Profile

The manufacture of plant-based drinks has the drawback of a huge production of underexploited press cakes. In particular, the oat press cake is mainly used in feed formulation, whereas added-value applications in human nutrition are scarce. Considering that enzymatic treatments may be useful to improve the nutritional quality of these insoluble byproducts, this study aimed to evaluate whether the treatment with some food-grade enzymes, such as amylase, cellulase/xylanase, protease, and their combination, may be useful to achieve this goal. Proteomic and peptidomic studies showed that the enzymatic treatments improved the protein extraction yields and induced a release of low molecular weight (LMW) peptides that were demonstrated to provide a useful antioxidant activity. In the treated oat press cake proteins, the concentration of the bound phenolic compounds was decreased, with the exception of caffeic acid, which was increased, and avenanthramides, which remained unchanged. Finally, the enzymatic treatment decreased the concentration of phytic acid. All these results indicate that the enzymatic treatments may be useful to ameliorate the nutritional profile of these protein ingredients, before their inclusion in different food products.

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Protein Recovery from Rapeseed Press Cake: Varietal and Processing Condition Effects on Yield, Emulsifying Capacity and Antioxidant Activity of the Protein Rich Extract

Foods ◽

10.3390/foods8120627 ◽

2019 ◽

Vol 8 (12) ◽

pp. 627 ◽

Cited By ~ 5

Author(s):

Karolina Östbring ◽

Cecilia Tullberg ◽

Stina Burri ◽

Emma Malmqvist ◽

Marilyn Rayner

Keyword(s):

Press Cake ◽

Processing Condition ◽

Thiobarbituric Acid ◽

Protein Recovery ◽

Rapeseed Protein ◽

Emulsion Droplets ◽

Rapeseed Proteins ◽

Emulsifying Capacity ◽

Cold Pressed ◽

Protein Rich

Protein was recovered from five varieties and a mixed blend of cold-pressed rapeseed press cake by leaching and precipitation in a water-based process, and the protein recovery yield varied from 26–41% depending on variety. Exposure for heat during protein recovery severely reduced the rapeseed proteins’ ability to stabilize the oil–water interface of emulsion droplets. Protein extract from Lyside had the best emulsifying properties of the varieties investigated. Oxidation rate was assessed by the Thiobarbituric Acid Reactive Substances (TBARS) method and rapeseed protein extracts from Epure and Festivo had higher capacity to delay oxidation compared with soy lecithin. There are possibilities to broaden the use of rapeseed whereby recovered rapeseed protein can be used as a plant-based multifunctional ingredient with emulsifying capacity and which has a delaying effect on oxidation.

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