Ultrasound-assisted protein extraction process and characterization of the protein concentrate obtained from tucumã-do-Amazonas (Astrocaryum aculeatum) peel

• Grant number: 25/15979-0
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: November 01, 2025
• End date: October 31, 2026
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Ana Carolina de Aguiar
• Grantee: Giovani Ribeiro de Paula
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

With the growing global population and increasing demand for protein-rich foods, it is essential to seek sustainable food sources that reduce the environmental impacts of livestock production. In this context, the Amazonian tucumã (Astrocaryum aculeatum), a native fruit from Northern Brazil, emerges as a promising alternative due to its high nutritional value and the potential utilization of its byproducts - particularly its peel, which is rich in bioactive compounds but is primarily discarded. This project aims to investigate the potential of tucumã peel as a plant-based protein alternative through the extraction, quantification, and characterization of its protein concentrate. Two methodologies will be compared: conventional alkaline extraction and high-power ultrasound-assisted alkaline extraction, an emerging technique that uses sound waves to disrupt cellular structures, enhancing extraction yield, purity, and functionality of the extracted proteins. Samples will be analyzed for proximate composition, extraction yield, solubility, turbidity, gelation capacity, in vitro digestibility, amino acid composition, and nutritional value, along with electrophoretic profiling of the obtained proteins. Ultrasound application will be tested at different intensities and sonication times to optimize the process. The results are expected to contribute to the development of new functional and sustainable ingredients, promoting the utilization of Amazonian agroindustrial waste and reducing the environmental impact of conventional protein production.