A review of ultrasound-assisted extraction for plant bioactive compounds: Phenolics, flavonoids, thymols, saponins and proteins.

Different interactions driving the binding of soy proteins (7S/11S) and flavonoids (quercetin/rutin): Alterations in the conformational and functional properties of soy proteins.

Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications

The global demand for plant-based proteins is rising due to environmental, sustainability, animal welfare, and human health concerns associated with animal proteins produced by the livestock industry. The most common method for isolating proteins from plant materials is alkaline extraction, however, this method is often not efficient and may damage some proteins. Several innovative processing technologies have been explored to enhance the efficiency of protein extraction, including sonication, microwaving, enzymes, and high-pressure homogenization. These methods typically promote cell wall disruption due to the generation of intense mechanical forces or through physicochemical mechanisms, which enhances extraction. In this review, the potential utilization of enhanced alkaline extraction methods for isolating plant-based proteins and their impact on functional modification of protein alone or in combination with other innovative technologies are evaluated. The research findings clearly indicate that a combination of novel methods is more effective for the recovery and functional modification of plant proteins. The use of this cell disruption approach is more efficient for protein extraction due to its less time and energy consumption Therefore, exploring the combination of alkaline treatments with other innovative technologies could be a promising area of investigation to address the major challenges faced by the food processing industry in terms of maximizing the value of their protein resources. 

Enhanced alkaline extraction techniques for isolating and modifying plant-based proteins

Nanostructured lipid carriers for the encapsulation of phloretin: preparation and in vitro characterization studies

Soybean lipophilic protein (LP) is a promising emulsifier for nanoemulsion delivery systems. Herein, the influence of pH on the stability, rheological properties, and encapsulation efficiency of a nanoemulsion formed by ultrasonically modified LP was determined, and its influence mechanism was explored. The delivery system exhibited a high absolute zeta potential value (18–30 mV) in neutral and alkaline environments (pH 7.0 or 9.0) and uniform particle size distribution (100–350 nm). Cryo-scanning electron microscopy showed that LPs in neutral and alkaline environments covered the oil–water interface more evenly than those in acidic environments. Moreover, the LP nanoemulsion has excellent rheological properties and exhibit high emulsification performance, vitamin E encapsulation efficiency, and oxidation stability. These improvements occurred because the nanoemulsion prepared using ultrasonicated LP had a high absolute zeta potential value (maximum 30 mV), small droplet size (minimum 190 nm), uniform protein film, high viscosity, and good viscoelasticity in different pH environments. In summary, the nanoemulsion delivery system prepared by LP ultrasonication can resist the influence of different pH environments and maximize the delivery efficiency in neutral and alkaline environments. The research results identified a suitable pH environment for LP nanoemulsions and provide a theoretical reference for their further application.

Effects of pH on ultrasonic-modified soybean lipophilic protein nanoemulsions with encapsulated vitamin E

Dynamic gastric stability and in vitro lipid digestion of soybean protein isolate and three storage protein-stabilized emulsions: Effects of ultrasonic treatment.

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Effects of pH on ultrasonic-modified soybean lipophilic protein nanoemulsions with encapsulated vitamin E

Dynamic gastric stability and in vitro lipid digestion of soybean protein isolate and three storage protein-stabilized emulsions: Effects of ultrasonic treatment.