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Protein Isolate from Orange (Citrus sinensis L.) Seeds: Effect of High-Intensity Ultrasound on Its Physicochemical and Functional Properties

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Abstract

The seeds from fruit processing are by-products that contain proteins which can be recovered for use as food ingredient. The seeds from fruit processing are protein-containing by-products that can be recovered for use as a food ingredient. Although orange seeds are an interesting source due to high protein content, they have not been used to elaborate protein products for food use. In the present study, a protein isolate from orange seeds (OSPI) was obtained by alkaline extraction and isoelectric precipitation methods. Then, OSPI was treated in an ultrasonic bath (42 kHz, 130 W) for 15 or 30 min and the effect on its physicochemical and functional properties was evaluated. The protein content of OSPI was 86.40–90.06%. Ultrasound treatment had a beneficial effect on protein solubility (in the pH range 6–12), as well as on emulsifying and gelling properties. In addition, ultrasound treatment increased the size of protein aggregates and modified the fractional composition of proteins, increasing albumins and globulins, and reducing prolamines and glutelins. OSPI treated with ultrasound could be used as ingredients in the food industry or in the development of new food products.

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Funding

Funding for this study was made possible by the Patronage to Administer the Special Tax Destined to the Autonomous University of Nayarit (PAIEUAN-PGVC-05/2021).

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Authors and Affiliations

  1. Centro de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Ciudad de la Cultura Amado Nervo, Tepic, 63155, Nayarit, Mexico

    Petra Rosas Ulloa & José Armando Ulloa

  2. Posgrado en Ciencias Biológico Agropecuarias, Universidad Autónoma de Nayarit, Carretera Tepic-Compostela Km 9, Xalisco, 63780, Nayarit, Mexico

    José Armando Ulloa & Kevin Ulíses López Mártir

  3. Unidad Académica de Ciencias Químico Biológicas y Farmacéuticas, Universidad Autónoma de Nayarit, Ciudad de la Cultura Amado Nervo, Tepic, 63155, Nayarit, Mexico

    Blanca Estela Ulloa Rangel

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  1. Petra Rosas Ulloa
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  2. José Armando Ulloa
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  3. Blanca Estela Ulloa Rangel
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  4. Kevin Ulíses López Mártir
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Contributions

Petra Rosas Ulloa: conceptualization, investigation, methodology, funding acquisition, writing—review and editing. José Armando Ulloa: conceptualization, supervision, writing original draft. Blanca Estela Ulloa Rangel: formal analysis, investigation, writing—review and editing, validation. Kevin Ulises López Mártir: investigation, data curation, writing—review and editing.

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Correspondence to José Armando Ulloa.

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Rosas Ulloa, P., Ulloa, J.A., Ulloa Rangel, B.E. et al. Protein Isolate from Orange (Citrus sinensis L.) Seeds: Effect of High-Intensity Ultrasound on Its Physicochemical and Functional Properties. Food Bioprocess Technol 16, 589–602 (2023). https://doi.org/10.1007/s11947-022-02956-4

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  • DOI: https://doi.org/10.1007/s11947-022-02956-4

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