Ultrasound-Assisted Extraction of Protein from Moringa oleifera Seeds and Its Impact on Techno-Functional Properties

Khushar Fatima; Muhammad Imran; Muhammad Haseeb Ahmad; Muhammad Kamran Khan; Waseem Khalid; Ammar Al-Farga; Wafa S Alansari; Ghalia Shamlan; Areej A Eskandrani

doi:10.3390/molecules28062554

Ultrasound-Assisted Extraction of Protein from Moringa oleifera Seeds and Its Impact on Techno-Functional Properties

Molecules. 2023 Mar 11;28(6):2554. doi: 10.3390/molecules28062554.

Authors

Khushar Fatima¹, Muhammad Imran¹, Muhammad Haseeb Ahmad¹, Muhammad Kamran Khan¹, Waseem Khalid^{1

2}, Ammar Al-Farga³, Wafa S Alansari³, Ghalia Shamlan⁴, Areej A Eskandrani⁵

Affiliations

¹ Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan.
² University Institute of Food Science and Technology, The University of Lahore, Lahore 54000, Pakistan.
³ Biochemistry Department, Faculty of Science, University of Jeddah, Jeddah 21577, Saudi Arabia.
⁴ Department of Food Science and Nutrition, College of Food and agriculture Sciences, King Saud University, Riyadh 11362, Saudi Arabia.
⁵ Chemistry Department, Faculty of Science, Taibah University, Medina 30002, Saudi Arabia.

Abstract

Plant proteins can be an important alternative to animal proteins subject to minor modification to address sustainability issues. The impact of ultrasound application on the yield, techno-functional properties, and molecular characteristics of protein extracted from Moringa oleifera seeds was studied. For this purpose, a central composite design (CCD) was applied to optimize ultrasound-assisted extraction (UAE) parameters such as amplitude (25-75%), solute-to-solvent ratio (1:10-1:30), and pH (9-13) for obtaining the maximum protein yield. At the optimized conditions of 75% amplitude, 1:20 solute-to-solvent ratio, and 11 pH, a protein yield of 39.12% was obtained in the UAE process. Moreover, the best sonication time at optimized conditions was 20 min, which resulted in about 150% more extraction yield in comparison to conventional extraction (CE). The techno-functional properties, for instance, solubility, water (WHC)- and oil-holding capacity (OHC), and emulsifying and foaming properties of the protein obtained from UAE and CE were also compared. The functional properties revealed high solubility, good WHC and OHC, and improved emulsifying properties for protein obtained from UAE. Although protein from UAE provided higher foam formation, foaming stability was significantly lower.

Keywords: Moringa oleifera; functional properties; protein; seed; ultrasound.

MeSH terms

Animals
Moringa oleifera* / chemistry
Plant Extracts / chemistry
Plant Proteins / analysis
Seeds / chemistry
Solvents / analysis

Substances

Plant Extracts
Plant Proteins
Solvents

Grants and funding

The authors received no financial support for the research, authorship, and/or publication of this article. The research was performed as part of the employment of the authors.