The process of protein extraction assisted by ultrasound and characterization of the protein concentrate obtained from purslane (Portulaca oleracea L.)

• Grant number: 24/22847-0
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: May 01, 2025
• End date: April 30, 2026
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Isabelle Cristina Oliveira Neves
• Grantee: Júlia Shibayama Gomes
• Host Institution: Centro de Ciências da Natureza (CCN). Universidade Federal de São Carlos (UFSCAR). Campus de Lagoa do Sino. Buri , SP, Brazil

Abstract

With the growing demand for fresh products, increased awareness among the population regarding healthy and sustainable eating habits, and the rise in food insecurity cases, the need to produce accessible and nutritious food has become evident. In this context, Portulaca oleracea, an unconventional food plant (UFP), is easily proliferated and cultivated, has a low market value, and contains functional properties with a considerable protein content (18.2% dry matter). Thus, it can be explored as an alternative protein source for the production of food supplements and ingredients in formulations with technological functions. The use of emerging technologies as an alternative to conventional processes for extracting compounds of interest has gained attention due to more conscious consumption of natural resources and increased efficiency. Therefore, this project proposes the study of alkaline extraction, with or without ultrasound assistance, under different processing conditions, followed by acid precipitation of the protein concentrate from Portulaca oleracea. The influence of process parameters, such as time and ultrasound power, on the extraction yield of the protein fraction will be evaluated, as well as its technological characteristics, such as emulsifying capacity, foam formation, emulsion and foam stability, rheological properties, and zeta potential. It is believed that this research will contribute to the development of sustainable and nutritious alternatives in food production, expanding knowledge about the potential of UFPs, while also bringing benefits to public health and the food industry, driving the search for innovative and mindful solutions.