Articles
Evaluating US technology and solid-state fermentation for the extraction of proteins and the obtention of antioxidant fractions from tomato seeds
Article number
1353_22
Pages
175 – 182
Language
English
Abstract
This study investigated the US technology and solid-state fermentation as potential techniques to extract proteins and obtain antioxidant fractions from tomato seeds.
Overall, alkaline extraction with further ultrasound processing (40 kHz, 250 W for 15 min) resulted in higher yields of solubilized material and improve extraction yield of protein recovered in defatted tomato seeds.
The obtained protein fractions showed potential technofunctional properties as high values of WHC and OHC were obtained.
In addition, the study demonstrated the potential use of solid-state fermentation by using L. rhamnosus and S. cerevisiae for obtaining fractions rich in soluble protein and antioxidant properties.
Overall, alkaline extraction with further ultrasound processing (40 kHz, 250 W for 15 min) resulted in higher yields of solubilized material and improve extraction yield of protein recovered in defatted tomato seeds.
The obtained protein fractions showed potential technofunctional properties as high values of WHC and OHC were obtained.
In addition, the study demonstrated the potential use of solid-state fermentation by using L. rhamnosus and S. cerevisiae for obtaining fractions rich in soluble protein and antioxidant properties.
Authors
I. Aguiló-Aguayo, A. Chic, M. Anguera, V. Prieto-Santiago, J. Ortiz, M. Abadias
Keywords
protein, fermentation, ultrasound, tomato seed
Groups involved
- Division Temperate Tree Fruits
- Division Temperate Tree Nuts
- Division Vegetables, Roots and Tubers
- Division Plant-Environment Interactions in Field Systems
- Division Horticulture for Human Health
- Division Postharvest and Quality Assurance
- Division Sustaining Horticulture in a Changing World
- Division Tropical and Subtropical Fruit and Nuts
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