Supercritical CO₂ Treatment to Modify Techno-Functional Properties of Proteins Extracted from Tomato Seeds.

ABSTRACT: Tomato seeds are a rich source of protein that can be utilized for various industrial food purposes. This study delves into the effects of using supercritical CO₂ (scCO₂) on the structure and techno-functional properties of proteins extracted from defatted tomato seeds. The defatted meal was obtained using hexane (TSMH) and scCO₂ (TSMC), and proteins were extracted using water (PEWH and PEWC) and saline solution (PESH and PESC). The results showed that scCO₂ treatment significantly improved the techno-functional properties of protein extracts, such as oil-holding capacity and foaming capacity (especially for PEWC). Moreover, emulsifying capacity and stability were enhanced for PEWC and PESC, ranging between 4.8 and 46.7% and 11.3 and 96.3%, respe

SUBMITTER: Mateo-Roque P 

PROVIDER: S-EPMC11011313 | biostudies-literature | 2024 Mar

REPOSITORIES: biostudies-literature