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Sánchez-Elvira A, Hernández-Corroto E, García MC, Castro-Puyana M, Marina ML. Sustainable extraction of proteins from lime peels using ultrasound, deep eutectic solvents, and pressurized liquids, as a source of bioactive peptides. Food Chem 2024; 458:140139. [PMID: 38943952 DOI: 10.1016/j.foodchem.2024.140139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Revised: 05/19/2024] [Accepted: 06/14/2024] [Indexed: 07/01/2024]
Abstract
The aim of this work was to develop, for the first time, sustainable strategies, based on the use of Ultrasound-Assisted Extraction, Natural Deep Eutectic Solvents, and Pressurized Liquid Extraction, to extract proteins from lime (Citrus x latifolia) peels and to evaluate their potential to release bioactive peptides. PLE showed the largest extraction of proteins (66-69%), which were hydrolysed using three different enzymes (Alcalase 2.4 L FG, Alcalase®PURE 2.4 L, and Thermolysin). The in vitro antioxidant and antihypertensive activities of released peptides were evaluated. Although all hydrolysates showed antioxidant and antihypertensive activity, the hydrolysate obtained with Thermolysin showed the most significant values. Since the Total Phenolic Content in all hydrolysates was low, peptides were likely the main contributors to these bioactivities. Hydrolysates were analyzed by UHPLC-QTOF-MS and a total of 98 different peptides were identified. Most of these peptides were rich in amino acids associated with antioxidant activity.
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Affiliation(s)
- A Sánchez-Elvira
- Universidad de Alcalá, Departamento de Química Analítica, Química Física e Ingeniería Química, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares (Madrid), Spain
| | - E Hernández-Corroto
- Universidad de Alcalá, Departamento de Química Analítica, Química Física e Ingeniería Química, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares (Madrid), Spain
| | - M C García
- Universidad de Alcalá, Departamento de Química Analítica, Química Física e Ingeniería Química, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares (Madrid), Spain; Universidad de Alcalá, Instituto de Investigación Química "Andrés M. del Río" (IQAR), Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares (Madrid), Spain
| | - M Castro-Puyana
- Universidad de Alcalá, Departamento de Química Analítica, Química Física e Ingeniería Química, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares (Madrid), Spain; Universidad de Alcalá, Instituto de Investigación Química "Andrés M. del Río" (IQAR), Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares (Madrid), Spain
| | - M L Marina
- Universidad de Alcalá, Departamento de Química Analítica, Química Física e Ingeniería Química, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares (Madrid), Spain; Universidad de Alcalá, Instituto de Investigación Química "Andrés M. del Río" (IQAR), Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares (Madrid), Spain.
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Rownaghi M, Niakousari M. Sour orange ( Citrus aurantium) seed, a rich source of protein isolate and hydrolysate - A thorough investigation. Heliyon 2024; 10:e32503. [PMID: 38952368 PMCID: PMC11215272 DOI: 10.1016/j.heliyon.2024.e32503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2024] [Revised: 06/04/2024] [Accepted: 06/05/2024] [Indexed: 07/03/2024] Open
Abstract
Sour orange (Citrus aurantium) seeds are typically discarded by juice processors as waste. This study aimed to extract protein isolates, produce hydrolysates from de-oiled sour orange seeds (SOS), and characterize their physicochemical properties. Previous studies have described methods to obtain protein isolates and hydrolysates from agricultural residues. However, there is limited data on the SOS. This research characterized protein isolates and hydrolysates from SOS, emphasizing yield, purity, and amino acid composition. Protein isolates were extracted using borate saline buffer, saline, and distilled water. Enzymatically hydrolysis was conducted using Protamex® (a commercial protease) at concentrations ranging from 0.2 to 5 g enzyme/100g protein isolate. Differential scanning calorimetry, electrophoresis, and FT-IR spectroscopy were utilized to characterize the isolates and hydrolysates. Data showed that using 5 % saline resulted in protein extraction with a yield and purity of 30 and 86 %, respectively. DSC analysis revealed that the denaturation temperature of the protein isolate was 68 °C, while the hydrolysates exhibited structural instability, as indicated by a decrease in enthalpy change compared to the isolate. The protein isolate had a 76° contact angle. The amino acid profile showed a significant presence of glutamic acid (130.530 mg/g) and arginine (70.210 mg/g). Electrophoresis analysis exhibited four major bands of the protein. The bands' intensity decreased, and new bands appeared after hydrolysis. The enzyme hydrolysis was confirmed using the O-phthaldialdehyde method and FTIR. Findings revealed that based on the free amine group quantity, the hydrolysate obtained using 5 g enzyme/100g protein isolate was 14.220 ± 0.299 μmol/mg protein. The study concluded that sour orange seeds are a good source of protein, with protein isolates and hydrolysates exhibiting desirable characteristics. More research needs to be conducted to acquire further information about their functional properties and potential applications.
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Affiliation(s)
- Marzieh Rownaghi
- Department of Food Science & Technology, College of Agriculture, Shiraz University, Shiraz, Iran
| | - Mehrdad Niakousari
- Department of Food Science & Technology, College of Agriculture, Shiraz University, Shiraz, Iran
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Konstantinou GN, Baker MG, Yu J, Ford LS, Bencharitiwong R, Grishina G, Sampson HA, Sicherer S, Nowak-Wegrzyn A. Citrin: a novel food allergen in citrus seeds and citrus-derived pectin that shows cross-reactivity with cashew and pistachio. Ann Allergy Asthma Immunol 2023; 131:759-765.e3. [PMID: 37659472 DOI: 10.1016/j.anai.2023.08.603] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 08/21/2023] [Accepted: 08/23/2023] [Indexed: 09/04/2023]
Abstract
BACKGROUND Patients exquisitely sensitive to cashew/pistachio are at risk for allergic reactions to citrus seeds and pectin. OBJECTIVE In this study, we sought to evaluate whether pectin is contaminated with citrus seeds, to identify a culprit antigen in citrus seeds, and to assess for cross-reactivity among allergens in citrus seeds, citrus pectin, and cashew or pistachio. METHODS Proteins from orange seed coats, orange seed endosperms, lemon seeds, grapefruit seeds, citrus pectin, apple pectin, and grapefruit pectin were extracted. Protein concentrations in all extracts were determined and visualized using sodium dodecyl sulfate-polyacrylamide gel electrophoresis technique. Immunoglobulin E-binding capacity was determined with Western blot analyses and tandem mass spectrometry for the identification of the culprit allergen in citrus seeds and pectin. RESULTS In subjects with citrus seed, pectin, and cashew allergies, there was strong immunoglobulin E-reactivity to bands between 17 to 28 kDa and 28 to 38 kDa. The tandem mass spectrometry analysis of these bands indicated the presence of citrin as the culprit allergen. Citrin and Ana o 2 are both 11S globulins belonging to the cupin superfamily, and significant homology was found between these proteins. CONCLUSION Citrus pectin may be contaminated with citrus seeds. Citrin, a newly identified allergen in citrus seeds, seems to be the culprit antigen in citrus seeds and contaminated citrus pectin. Citrin is highly homologous with Ana o 2 in cashew and Pis v 2 in pistachio, suggesting potential for cross-reactivity and providing an explanation for co-allergenicity of cashew or pistachio, citrus seeds, and citrus pectin.
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Affiliation(s)
- George N Konstantinou
- Department of Allergy and Clinical Immunology, 424 General Military Training Hospital, Thessaloniki, Greece; Elliot and Roslyn Jaffe Food Allergy Institute, Division of Pediatric Allergy & Immunology, Kravis Children's Hospital, Department of Pediatrics, Icahn School of Medicine at Mount Sinai, New York, New York.
| | - Mary Grace Baker
- Elliot and Roslyn Jaffe Food Allergy Institute, Division of Pediatric Allergy & Immunology, Kravis Children's Hospital, Department of Pediatrics, Icahn School of Medicine at Mount Sinai, New York, New York
| | - Joyce Yu
- Division of Allergy, Immunology & Rheumatology, Department of Pediatrics, Columbia University Irving Medical Center, New York, New York
| | - Lara S Ford
- Department of Allergy and Immunology, The Children's Hospital at Westmead, Westmead, Australia; Discipline of Child and Adolescent Health, University of Sydney School of Medicine, Sydney, Australia
| | - Ramon Bencharitiwong
- Elliot and Roslyn Jaffe Food Allergy Institute, Division of Pediatric Allergy & Immunology, Kravis Children's Hospital, Department of Pediatrics, Icahn School of Medicine at Mount Sinai, New York, New York
| | - Galina Grishina
- Elliot and Roslyn Jaffe Food Allergy Institute, Division of Pediatric Allergy & Immunology, Kravis Children's Hospital, Department of Pediatrics, Icahn School of Medicine at Mount Sinai, New York, New York
| | - Hugh A Sampson
- Elliot and Roslyn Jaffe Food Allergy Institute, Division of Pediatric Allergy & Immunology, Kravis Children's Hospital, Department of Pediatrics, Icahn School of Medicine at Mount Sinai, New York, New York
| | - Scott Sicherer
- Elliot and Roslyn Jaffe Food Allergy Institute, Division of Pediatric Allergy & Immunology, Kravis Children's Hospital, Department of Pediatrics, Icahn School of Medicine at Mount Sinai, New York, New York
| | - Anna Nowak-Wegrzyn
- NYU Grossman School of Medicine, Allergy and Immunology, Hassenfeld Children's Hospital, New York, New York; Department of Pediatrics, Gastroenterology and Nutrition, Collegium Medicum, University of Warmia and Mazury, Olsztyn, Poland
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Lolli V, Viscusi P, Bonzanini F, Conte A, Fuso A, Larocca S, Leni G, Caligiani A. Oil and protein extraction from fruit seed and kernel by-products using a one pot enzymatic-assisted mild extraction. Food Chem X 2023; 19:100819. [PMID: 37780249 PMCID: PMC10534168 DOI: 10.1016/j.fochx.2023.100819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 06/16/2023] [Accepted: 07/29/2023] [Indexed: 10/03/2023] Open
Abstract
This research evaluated the application of a one-pot enzymatic extraction by using a protease for the concomitant and sustainable extraction of oils and proteins from fruit seeds/kernels of different species of stone, citrus and exotic fruits. The proteolysis improved the oil solvent-extractability of seeds/kernels of some fruit species compared to the use of acid and/or organic solvents and led to directly recover fat (10-33%) from mango, lemon and pumpkin seeds. Good protein extraction yields were obtained compared to conventional solvent extractions and with a good hydrolysis degree (almost 10%) in the case of lemon and pumpkin seed protein hydrolysates. The nutritional quality of all the protein hydrolysates was quite low, because of their limiting amino acids (histidine, methionine and lysine). On the contrary, the fruit seed/kernel oils resulted with high nutritional value, as they were mostly rich in unsaturated fatty acids, primarily oleic acid (>25%) and linoleic acid (till 40%).
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Affiliation(s)
- Veronica Lolli
- Food and Drug Department, University of Parma, Parma, Italy
| | - Pio Viscusi
- Food and Drug Department, University of Parma, Parma, Italy
| | | | | | - Andrea Fuso
- Food and Drug Department, University of Parma, Parma, Italy
| | | | - Giulia Leni
- Food and Drug Department, University of Parma, Parma, Italy
- Department for Sustainable Food Process, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Piacenza, Italy
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Sharma V, Tsai ML, Sun PP, Chen CW, Nargotra P, Dong CD. Sequential ultrasound assisted deep eutectic solvent-based protein extraction from Sacha inchi meal biomass: towards circular bioeconomy. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1425-1434. [PMID: 36936123 PMCID: PMC10020387 DOI: 10.1007/s13197-023-05689-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/15/2023] [Accepted: 01/30/2023] [Indexed: 02/19/2023]
Abstract
The need for high-quality dietary proteins has risen over the years with improvements in the quality of life. Deep eutectic solvents (DESs) have been regarded as potential green alternatives to conventional organic solvents for protein extraction from press cake biomass, meeting the needs of sustainable development goals. Sacha inchi seed meal (SIM) is generated as a by-product of the seed oil extraction industries containing high protein content. The current study presents a novel ultrasound assisted DES method for the extraction of SIM protein in a sequential manner. Four different DESs were screened, out of which choline chloride (ChCl)/glycerol (1:2) gave promising results in protein recovery and was further selected. The sequential ultrasound-ChCl/glycerol could effectively extract high total crude protein content (77.43%) from SIM biomass compared to alone ultrasound (29.21%) or ChCl/glycerol (58.32%) treatment strategies. The SIM protein extracted from ultrasound-ChCl/glycerol exhibited high solubility (94.39%) at alkaline pH and highest in vitro digestibility (71.16%) by digestive enzymes (pepsin and trypsin). The protein characterization by SDS-PAGE and FTIR elucidated the structural properties and presence of different functional groups of SIM protein. Overall, the sequential ultrasound-ChCl/glycerol revealed its significant potential for one-step biorefining of the waste Sacha inchi meal biomass for circular bioeconomy.
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Affiliation(s)
- Vishal Sharma
- Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung, 81157 Taiwan
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Mei-Ling Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Pei-Pei Sun
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Chiu-Wen Chen
- Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung, 81157 Taiwan
- Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Parushi Nargotra
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Cheng-Di Dong
- Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung, 81157 Taiwan
- Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
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Protein Isolate from Orange (Citrus sinensis L.) Seeds: Effect of High-Intensity Ultrasound on Its Physicochemical and Functional Properties. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02956-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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Fathollahy I, Farmani J, Kasaai MR, Hamishehkar H. Characteristics and functional properties of Persian lime (Citrus latifolia) seed protein isolate and enzymatic hydrolysates. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110765] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Zayed A, Badawy MT, Farag MA. Valorization and extraction optimization of Citrus seeds for food and functional food applications. Food Chem 2021; 355:129609. [PMID: 33799261 DOI: 10.1016/j.foodchem.2021.129609] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 02/07/2021] [Accepted: 03/10/2021] [Indexed: 12/13/2022]
Abstract
Valorization of food byproducts has attracted recently considerable attention. Citrus fruits provide considerable non-edible residues reach 80% in juice production. They are considered agri-wastes to comprise peel, pulp and seeds. Previous investigations have focused on peel and pulp to recover value-added products. The review presents for the first-time phytochemical composition of Citrus seeds' products, i.e., oil and extracts. Fatty acids, phytosterols and tocopherols amounted as the major bioactives in Citrus seeds, in addition to limonoids, dietary fibers and flavonoids. Besides their nutritional values, these chemicals have promising applications including production of biodiesel, food enhancers and antioxidants, especially from mandarin and grapefruit seeds. Optimum conditions of the different Citrus seeds' valorization are discussed to improve extraction yield and lessen environmental hazards of solvent extraction. This review presents the best utilization practices for one of the largest cultivated fruit seeds worldwide and its different applications.
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Affiliation(s)
- Ahmed Zayed
- Pharmacognosy Department, College of Pharmacy, Tanta University, El-guish Street, 31527 Tanta, Egypt; Institute of Bioprocess Engineering, Technical University of Kaiserslautern, Gottlieb-Daimler-Str. 49, 67663 Kaiserslautern, Germany
| | - Marwa T Badawy
- Department of Biology, School of Sciences and Engineering, The American University in Cairo, New Cairo 11835, Egypt
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr el Aini St., P.B. 11562 Cairo, Egypt; Chemistry Department, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt.
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Gur Cetinkaya P, Birben E, Kahveci M, Akarsu A, Soyer O, Sahiner UM, Sekerel BE. Co-sensitization to the fruit seeds and raw potato in children with cashew nut allergy. Allergy 2020; 75:2366-2369. [PMID: 32278325 DOI: 10.1111/all.14315] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 03/15/2020] [Accepted: 03/31/2020] [Indexed: 11/30/2022]
Affiliation(s)
- Pınar Gur Cetinkaya
- Division of Pediatric Allergy and Asthma Unit Department of Pediatrics Faculty of Medicine Hacettepe University Ankara Turkey
| | - Esra Birben
- Department of Biology Faculty of Science Hacettepe University Ankara Turkey
| | - Melike Kahveci
- Division of Pediatric Allergy and Asthma Unit Department of Pediatrics Faculty of Medicine Hacettepe University Ankara Turkey
| | - Aysegul Akarsu
- Division of Pediatric Allergy and Asthma Unit Department of Pediatrics Faculty of Medicine Hacettepe University Ankara Turkey
| | - Ozge Soyer
- Division of Pediatric Allergy and Asthma Unit Department of Pediatrics Faculty of Medicine Hacettepe University Ankara Turkey
| | - Umit Murat Sahiner
- Division of Pediatric Allergy and Asthma Unit Department of Pediatrics Faculty of Medicine Hacettepe University Ankara Turkey
| | - Bulent Enis Sekerel
- Division of Pediatric Allergy and Asthma Unit Department of Pediatrics Faculty of Medicine Hacettepe University Ankara Turkey
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Karabiber E, Zorba N, Yılmaz E. Antimicrobial and functional properties of the proteins extracted from lemon, orange and grapefruit seeds press meals. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2018. [DOI: 10.3920/qas2017.1169] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- E.B. Karabiber
- Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering, 17020 Çanakkale, Turkey
| | - N.N. Zorba
- Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering, 17020 Çanakkale, Turkey
| | - E. Yılmaz
- Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering, 17020 Çanakkale, Turkey
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