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Olive leaf protein: Extraction optimization, in vitro digestibility, structural and techno-functional properties
Maria Lopez S Ortega1, Jose C Orellana-Palacios1, Samuel Rodriguez Garcia1
1Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain.
International Journal of Biological Macromolecules
|November 24, 2023
Summary
Ultrasonic-assisted extraction enhances olive leaf protein yield and purity. This method improves protein functionality, offering potential for innovative food applications.
Area of Science:
- Food Science
- Biotechnology
- Agricultural By-products
Background:
- Olive leaf is a significant agricultural by-product, representing over 10% of olive weight.
- Valorizing olive leaf proteins can lead to sustainable food ingredients.
Purpose of the Study:
- To evaluate olive leaf protein composition, functionality, and in vitro digestibility.
- To compare ultrasonic-assisted extraction with conventional methods.
- To optimize ultrasonic-assisted extraction for protein yield and purity.
Main Methods:
- Response surface methodology (RSM) with Box-Behnken design (BBD) for optimization.
- Ultrasonic-assisted extraction (UAE) and conventional extraction techniques.
- Analysis of protein yield, purity, functional properties, and in vitro digestibility.
Main Results:
- Optimal UAE conditions: pH 10.99, 40.48°C, 47.25 min, 24.08 mL/g solvent/solid ratio.
- UAE achieved significantly higher protein yield (11.67%) and content (51.2%) than conventional methods.
- UAE improved protein solubility, foaming, thermal properties, and in vitro digestibility, while reducing emulsifying stability and fluid binding capacity.
Conclusions:
- Ultrasonic-assisted alkaline extraction is a promising method for producing edible olive leaf protein.
- Modified functional properties of extracted proteins offer potential for diverse food applications.
- Valorization of olive leaf by-products contributes to sustainable food systems.
