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Pulsed electric field assisted extraction of soluble proteins from nettle leaves (Urtica dioica L.) : kinetics and optimization using temperature and specific energy

  • Plant-based proteins are rapidly emerging, while novel technologies are explored to offer more efficient extraction processes. The current study aimed to evaluate the effects of pulsed electric fields (PEFs) and temperature on the extraction of soluble proteins from nettle leaves (Urtica dioica L.) and identify an optimal operational range for the highest yield of soluble proteins. Extractions and kinetic modeling were conducted with whole and ground dried leaves at different temperatures (30–70 °C) and specific energy of PEF (0–30 kJ kg−1) with extraction times of up to 60 min. The influence of temperature and specific energy on the soluble protein extraction yields was investigated and modeled using composite central design and response surface methodology. The experimental results were fitted to Peleg's kinetic model, which satisfactorily described the extraction process (R2 > 0.902), and PEF treated samples resulted in a higher soluble protein yield and shortened processing time. Response surface methodology showed that the linear effect of temperature and quadratic effect of PEF (p < 0.01) were highly significant for protein yield. In the optimized PEF-extraction region (specific energy between 10 and 24 kJ kg−1, and 70–78 °C), soluble protein yield was higher than 60% after 5 minutes of extraction. The achieved results are relevant for developing processes for PEF assisted extraction of soluble proteins from leaves. Understanding the effects of PEFs and process parameters is crucial to obtain high protein yields, while requiring low energy and short processing time.

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Metadaten
Author:Morgana Kronbauer, Ivan A. ShorstkiiORCiD, Suse Botelho da SilvaORCiD, Stefan TöpflORCiD, Alica LammerskittenORCiD, Claudia SiemerORCiD
Title (English):Pulsed electric field assisted extraction of soluble proteins from nettle leaves (Urtica dioica L.) : kinetics and optimization using temperature and specific energy
URN:urn:nbn:de:bsz:959-opus-58177
DOI:https://doi.org/10.1039/D3FB00053B
ISSN:2753-8095
Parent Title (English):Sustainable Food Technology
Document Type:Article
Language:English
Year of Completion:2023
Release Date:2024/04/12
Volume:1
Issue:1
First Page:886
Last Page:895
Faculties:Fakultät AuL
DDC classes:600 Technik, Medizin, angewandte Wissenschaften / 610 Medizin, Gesundheit
Review Status:Veröffentlichte Fassung/Verlagsversion
Licence (German):License LogoCreative Commons - CC BY-NC - Namensnennung - Nicht kommerziell 4.0 International