Pulsed electric field and ultrasound applied to the valorization of vegetable beverage processing residues

• Grant number: 24/21673-8
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: February 01, 2025
• End date: November 30, 2025
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Eric Keven Silva
• Grantee: Julio César de Lisboa
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated research grant: 20/11255-3 - Pulsed electric field: design of non-thermal processes, functional foods and biomaterials, AP.JP

Abstract

The residues generated during the processing of vegetable beverages represent a promising source of proteins that are often underutilized, despite their nutritional and functional potential. The valorization of these residues through efficient protein extraction can significantly contribute to the circular economy and sustainability within the food sector. However, conventional methods face challenges such as low extraction efficiency and negative impacts on the quality of the recovered proteins. In this context, the use of non-thermal technologies, such as pulsed electric field (PEF) and high-intensity ultrasound (HIUS), emerges as an innovative and sustainable strategy to maximize protein recovery from these residues. This project proposes to evaluate the potential of PEF and HIUS in the extraction of proteins from vegetable beverage processing residues, focusing on process efficiency and the preservation of the functional and nutritional properties of the recovered proteins. The mechanism of action of these technologies involves the controlled disruption of cell membranes, facilitating the release of proteins and other bioactive compounds. The research aims to optimize processing parameters to maximize extraction efficiency and minimize environmental impacts, promoting technological alternatives aligned with market demands for sustainable and innovative solutions. The expected outcomes include the development of new high-value protein ingredients from vegetable residues, contributing to the advancement of more responsible processes and the full utilization of raw materials in the vegetable beverage industry.