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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
PubMed
Summary
This summary is machine-generated.

Ultrasonic-assisted extraction enhances olive leaf protein yield and purity. This method improves protein functionality, offering potential for innovative food applications.

Keywords:
By-productFunctionalityOlive leafPlant-based proteinValorization

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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.