Improvement of the techno-functional properties of Brazil nut protein concentrate using supercritical technology

• Grant number: 24/23581-3
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: March 01, 2025
• End date: February 28, 2026
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Eduardo Augusto Caldas Batista
• Grantee: Felipe Silvestre Botter
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated research grant: 22/10368-4 - Strengthening the Brazil nut value chain: an approach focused on the Vale do Amanhecer Farmers Cooperative (Juruena/MT), AP.R

Abstract

The defatted Brazil nut (Bertholletia excelsa) cake, a byproduct of oil extraction via pressing, is a protein-rich source, with a content exceeding 50%, making it essentially a protein concentrate. However, despite its potential, the food industry has underutilized this byproduct, partly due to challenges in incorporating plant proteins, which are often considered inferior to animal proteins in their properties. In this context, this study proposes the evaluation of Brazil nut protein concentrate treated with supercritical CO2 (SC-CO2), a "green" and emerging technology. The aim is to assess the techno-functional properties of this plant protein subjected to SC-CO2 treatment. The study will investigate optimal temperature and pressure conditions for the SC-CO2 treatment of the protein concentrate, within temperature ranges of 40-60 °C and pressures of 100-300 bar. Parameters to be evaluated include zeta potential, glass transition temperature, water and oil holding capacity, solubility, hydrophobicity, and emulsifying, foaming, and gelling properties. Additionally, FTIR spectra of the protein concentrate will be obtained before and after treatment to compare and explain the results. It is expected that the findings will provide insights into the best applications of this protein concentrate in the food industry. The study aims not only to enhance the properties of the protein concentrate using SC-CO2 but also to promote alternatives to animal protein, contributing to the development of healthier, more appealing, and environmentally sustainable foods.