Effect of Defatting Method on Japanese Quince (<i>Chaenomeles japonica</i>) Fruit Seed Protein Isolate Technological Properties
Fruit seeds are often an underutilized side-stream of fruit processing. The most common approach to seed valorization is oil extraction due to the relative simplicity of the process. The partially or fully defatted seed meal is rarely further processed, even though seeds generally contain more prote...
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MDPI AG
2025-01-01
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| author | Danija Lazdiņa Dalija Segliņa Zaiga Anna Zvaigzne Aldis Butlers Inga Ciproviča |
| author_facet | Danija Lazdiņa Dalija Segliņa Zaiga Anna Zvaigzne Aldis Butlers Inga Ciproviča |
| author_sort | Danija Lazdiņa |
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| description | Fruit seeds are often an underutilized side-stream of fruit processing. The most common approach to seed valorization is oil extraction due to the relative simplicity of the process. The partially or fully defatted seed meal is rarely further processed, even though seeds generally contain more protein and fiber than oil. The present study used single-screw extrusion (oil press), supercritical CO<sub>2</sub> extraction, and a combination of the two, to defat Japanese quince (<i>Chaenomeles japonica</i>) seeds, and evaluated the defatted meals as sources of functional protein. Defatting with oil press and CO<sub>2</sub> extraction proved similarly effective (reduced seed flour fat content from 11.75% to 6.40% and 5.32%, respectively); combining the two methods reduced fat content to 0.90%. The yield was minimally affected, but protein extract purity was defined by defatting efficiency (65.05% protein from non-defatted versus 82.29% protein from a combination-defatted meal). Defatting did not significantly affect amino acid composition but had a significant effect on every tested functional property (solubility, water, and oil binding capacity, apparent viscosity, foaming capacity, and emulsifying activity index). Of the tested defatting methods, supercritical CO<sub>2</sub> extraction and the combination provided the best results from most aspects. |
| format | Article |
| id | doaj-art-d9e5a6a6924c4d13896908376b9bee42 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| spelling | doaj-art-d9e5a6a6924c4d13896908376b9bee422025-01-24T13:32:58ZengMDPI AGFoods2304-81582025-01-0114223410.3390/foods14020234Effect of Defatting Method on Japanese Quince (<i>Chaenomeles japonica</i>) Fruit Seed Protein Isolate Technological PropertiesDanija Lazdiņa0Dalija Segliņa1Zaiga Anna Zvaigzne2Aldis Butlers3Inga Ciproviča4Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, Rīgas 22, LV-3001 Jelgava, LatviaInstitute of Horticulture, Graudu 1, Ceriņi, LV-3701 Dobele, LatviaLatvian State Forest Research Institute “Silava”, Rīgas 111, LV-2169 Salaspils, LatviaLatvian State Forest Research Institute “Silava”, Rīgas 111, LV-2169 Salaspils, LatviaFaculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, Rīgas 22, LV-3001 Jelgava, LatviaFruit seeds are often an underutilized side-stream of fruit processing. The most common approach to seed valorization is oil extraction due to the relative simplicity of the process. The partially or fully defatted seed meal is rarely further processed, even though seeds generally contain more protein and fiber than oil. The present study used single-screw extrusion (oil press), supercritical CO<sub>2</sub> extraction, and a combination of the two, to defat Japanese quince (<i>Chaenomeles japonica</i>) seeds, and evaluated the defatted meals as sources of functional protein. Defatting with oil press and CO<sub>2</sub> extraction proved similarly effective (reduced seed flour fat content from 11.75% to 6.40% and 5.32%, respectively); combining the two methods reduced fat content to 0.90%. The yield was minimally affected, but protein extract purity was defined by defatting efficiency (65.05% protein from non-defatted versus 82.29% protein from a combination-defatted meal). Defatting did not significantly affect amino acid composition but had a significant effect on every tested functional property (solubility, water, and oil binding capacity, apparent viscosity, foaming capacity, and emulsifying activity index). Of the tested defatting methods, supercritical CO<sub>2</sub> extraction and the combination provided the best results from most aspects.https://www.mdpi.com/2304-8158/14/2/234de-oilingpome fruitvalorization |
| spellingShingle | Danija Lazdiņa Dalija Segliņa Zaiga Anna Zvaigzne Aldis Butlers Inga Ciproviča Effect of Defatting Method on Japanese Quince (<i>Chaenomeles japonica</i>) Fruit Seed Protein Isolate Technological Properties Foods de-oiling pome fruit valorization |
| title | Effect of Defatting Method on Japanese Quince (<i>Chaenomeles japonica</i>) Fruit Seed Protein Isolate Technological Properties |
| title_full | Effect of Defatting Method on Japanese Quince (<i>Chaenomeles japonica</i>) Fruit Seed Protein Isolate Technological Properties |
| title_fullStr | Effect of Defatting Method on Japanese Quince (<i>Chaenomeles japonica</i>) Fruit Seed Protein Isolate Technological Properties |
| title_full_unstemmed | Effect of Defatting Method on Japanese Quince (<i>Chaenomeles japonica</i>) Fruit Seed Protein Isolate Technological Properties |
| title_short | Effect of Defatting Method on Japanese Quince (<i>Chaenomeles japonica</i>) Fruit Seed Protein Isolate Technological Properties |
| title_sort | effect of defatting method on japanese quince i chaenomeles japonica i fruit seed protein isolate technological properties |
| topic | de-oiling pome fruit valorization |
| url | https://www.mdpi.com/2304-8158/14/2/234 |
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