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Techno-functional properties and in vitro digestibility of ora-pro-nóbis flour and protein concentrate for assessing food application potential

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Abstract

With the increasing world population and vegan diet, there has been increasing consumer demand for alternative protein sources. A substitute for animal proteins is the plant protein, for instance, leaves. The Pereskia aculeata, known as ora-pro-nóbis, is undoubtedly a leafy vegetable with great potential due to its relatively high protein content (17 to 28%). This study aimed to produce ora-pro-nóbis protein concentrate (OPNPC) from ora-pro-nóbis leaves flour (OPNF) by isoelectric precipitation at three different pH’s (3.5, 4.0, and 4.5). The protein extraction by precipitation in different pHs produced OPNPC with protein content and extraction yield ranging from 52 to 55% and 1–4%, respectively. Given the highest yield, the concentrate obtained at pH 3.5 (OPNPC3.5) was selected for further investigation and comparison to OPNF. The differences in color, techno-functional properties, in vitro protein digestibility (IVPD), and structural properties were evaluated. Most techno-functional properties were statistically higher in OPNPC3.5 than in OPNF. These included its water solubility, oil holding capacity, foam capacity and stability, and emulsifying activity and stability. OPNPC3.5 had a higher IVPD (80%) than flour (77%). Scanning electron microscopy and Fourier transform infrared spectroscopy confirmed distinct compositions of materials, which can explain the difference in techno-functional properties. The findings indicate controlling protein extraction conditions as a useful technique to maximize the yield of protein concentrate obtained from ora-pro-nóbis, which was more nutritious and had better techno-functional properties than flour. This demonstrates its potential as an alternative plant-based protein to design healthy and sustainable food products.

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Data availability

The authors declare that the data supporting the findings of this study are available within the paper. Should any raw data files be needed in another format they are available from the corresponding author upon reasonable request.

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Funding

The authors acknowledge the financial support of Coordination for the Improvement of Higher Education Personnel (CAPES)-Finance Code 001, CAPES-PRINT (88887.694979/2022-00) and São Paulo Research Foundation (FAPESP) (2019/05578-7).

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Authors and Affiliations

  1. Department of Food Engineering and Technology, School of Food Engineering, State University of Campinas, Rua Monteiro Lobato 80, Caixa Postal, Campinas, SP, 6121, CEP: 13083-862, Brazil

    Fabiana Helen Santos, Ludmilla de Carvalho Oliveira & Marcelo Cristianini

  2. Department of Food Science, University of Copenhagen, Copenhagen, Denmark

    Serafim Bakalis

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  1. Fabiana Helen Santos
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  2. Ludmilla de Carvalho Oliveira
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  4. Marcelo Cristianini
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Contributions

Fabiana Helen Santos: Conceptualization and design of study, analysis, data acquisition and interpretation, investigation, writing-original draft. Ludmilla de Carvalho Oliveira: Conceptualization of study, supervision, data interpretation, writing review, and editing. Serafim Bakalis: Supervision, writing review, and editing. Marcelo Cristianini: Conceptualization and design, supervision, writing review, and editing.

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Correspondence to Fabiana Helen Santos.

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Santos, F.H., de Carvalho Oliveira, L., Bakalis, S. et al. Techno-functional properties and in vitro digestibility of ora-pro-nóbis flour and protein concentrate for assessing food application potential. Food Measure 18, 6793–6802 (2024). https://doi.org/10.1007/s11694-024-02692-7

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