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Ultrasound: a suitable technology to improve the extraction and techno-functional properties of vegetable food proteins

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Abstract

Vegetable-based proteins may be extracted from different sources using different extraction methods, among them, ultrasound-assisted extraction stands out. This review presents the current knowledge on ultrasound-assisted extraction (UAE) and the functional properties of extracted vegetable proteins. Ultrasound generates cavitation in a liquid medium, defined as gas and vapor microbubbles collapse under pressure changes large enough to separate them in the medium. Cavitation facilitates the solvent and solid interaction, increasing yield and reducing extraction periods and temperature used. Moreover, ultrasound treatment changed extracted protein properties such as solubility, hydrophobicity, emulsifying and foam, water and oil absorption capacity, viscosity, and gelatinization. Ultrasound-assisted extraction is a promising technique for the food technology sector, presenting low environmental impact, lower energy and solvent consumption, and it is in accordance with green chemistry technology and sustainable concepts.

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  1. Departamento de Alimentos, Universidade Tecnológica Federal do Paraná (UTFPR), P.O. Box: 271, Medianeira, Paraná, 85.884-000, Brazil

    Silvia Bernardi, Anne Luize Lupatini-Menegotto, Daneysa Lahis Kalschne, Eliane Colla & Cristiane Canan

  2. Departamento de Química, Universidade Tecnológica Federal do Paraná (UTFPR), P.O. Box: 271, Medianeira, Paraná, 85.884-000, Brazil

    Éder Lisandro Moraes Flores & Paulo Rodrigo Stival Bittencourt

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Bernardi, S., Lupatini-Menegotto, A.L., Kalschne, D.L. et al. Ultrasound: a suitable technology to improve the extraction and techno-functional properties of vegetable food proteins. Plant Foods Hum Nutr 76, 1–11 (2021). https://doi.org/10.1007/s11130-021-00884-w

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