Effect of Defatting Method on Japanese Quince (<i>Chaenomeles japonica</i>) Fruit Seed Protein Isolate Technological Properties.

ABSTRACT: Fruit seeds are often an underutilized side-stream of fruit processing. The most common approach to seed valorization is oil extraction due to the relative simplicity of the process. The partially or fully defatted seed meal is rarely further processed, even though seeds generally contain more protein and fiber than oil. The present study used single-screw extrusion (oil press), supercritical CO₂ extraction, and a combination of the two, to defat Japanese quince (Chaenomeles japonica) seeds, and evaluated the defatted meals as sources of functional protein. Defatting with oil press and CO₂ extraction proved similarly effective (reduced seed flour fat content from 11.75% to 6.40% and 5.32%, respectively); combining the two methods reduced fat content to 0.90%. T

SUBMITTER: Lazdina D 

PROVIDER: S-EPMC11765201 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature