This study aimed to understand the impact of ultrasonication (24 kHz) at a fixed power (100 W) and duration (5–60 min) on physicochemical, structural, thermal properties faba bean protein isolates. Ultrasound-relevant parameters such as acoustic density, intensity, yield conversion were estimated. The average purity (∼85% protein) (up 22 %) ultrasound-assisted isolate higher than those control isolate. Compared original flour, had significantly lower levels vicine convicine. Electrophoresis...

Environmental concerns linked to animal-based protein production have intensified interest in sustainable alternatives, with a focus on underutilized plant proteins. Faba beans, primarily used for animal feed, offer high-quality source promising bioactive compounds food applications. This study explores the efficacy of ultrasound-assisted extraction under optimal conditions (123 W power, 1:15 g/mL solute/solvent ratio, 41 min sonication, 623 mL total volume) isolate faba bean (U-FBPI). The...

The nutrition and food industries are investigating unconventional protein sources because of the expanding demand for plant proteins increased knowledge health nutritional benefits alternative proteins. Proteins from faba beans high outperform other pulse in terms functionalities. Raw contain numerous allergenic compounds hindering potential utilization various foods. Processing by extracting valuable such as enhances applicability different systems ensuring safety during consumption. Major...

Demand for alternative sources of protein ingredients due to increasing population growth, environmental sustainability, and consumer demand is on the rise. However, processes used generate these new food must be maximized ensure a circular economy sustainable production system. In this study, structural functional properties faba bean isolate recovered fractions were investigated. Three different with varying purities (35–89 %) using pH conditions fractions. Electrophoresis revealed major...

Fast growing food processing industries generate large quantities of by-products including pomaces which have less use and create considerable environmental pollution. These can be directly or indirectly used in the development new products. In this study, rock buns formulated at 95:5:0; 90:5:5; 85:10:5 80:15:5% for wheat flour: carrot pomace: pineapple pomace 100:0:0% control respectively were investigated their nutrient composition sensory quality. Nutrient showed high crude fibre content...

Ultrasound-assisted extraction (UAE) was evaluated as a green procedure to produce faba beans protein isolates from beans. Magnetic stirring performed conventional extraction. A three-level five-factor Box-Behnken Design (BBD) applied obtain the optimal UAE conditions concurrently maximize yield and content. The response surface methodology (RSM) showed quadratic curvature for protein. were determined as: Power of 123 W, solute/solvent ratio 0.06 (1:15 g/mL), sonication time 41 min, total...

Abstract The growing demand for plant-based proteins and consumer awareness of the medicinal health advantages alternative have prompted nutrition food industries to explore novel sources protein. Faba beans represent a nutrient dense source protein with low fat content concomitant benefit having cost, accessibility, environmentally sustainable confer several benefits. presence many antinutritional compounds in raw faba limits their applicability variety culinary applications. Another...

Ultrasound-assisted extraction (UAE) was evaluated as a green procedure to produce faba beans protein isolates from beans. Magnetic stirring performed conventional extraction. A three-level five-factor Box-Behnken Design (BBD) applied obtain the optimal UAE conditions concurrently maximize yield and content. The response surface methodology (RSM) showed quadratic curvature for protein. were determined as: Power of 123 W, solute/solvent ratio 0.06 (1:15 g/mL), sonication time 41 min, total...

Faba bean seeds have been traditionally used as a source of animal feed and minimally in food systems. However, it is an excellent high-quality proteins other bioactive compounds. Extraction using conventional extraction requires long processing time with lower yield protein purity. Here, optimized ultrasound-assisted parameters were adopted compared the process. Under optimum conditions Power (123 W), solute/solvent ratio (0.06) (1:15 g/mL), sonication (41 min), total volume (623 mL)),...

One of the most crucial attributes emulsions is their particle size, which has implication on stability, rheology as well sensory properties in different food applications. Homogenization speed an important parameter that disrupts fat globules into desirable sizes. The effect emulsification composition and homogenization parameters size distribution palm stearin oil-in-water emulsion was investigated. A homogenized at (10k-25k rpm) When increased above >10k rpm, decreased. Increasing...