Dados do Trabalho

Título

USE OF ULTRASOUND TO ENHANCE THE TECHNICAL-FUNCTIONAL PROPERTIES OF Moringa oleífera SEED FLOUR

Introdução

The seeds of Moringa oleifera have a high protein content (~52% on a dry basis), which makes it attractive for incorporation into human food formulations. However, these proteins have low solubility in aqueous media, which reduces their industrial application. In this context, ultrasound (US) technology can be an interesting strategy to enhance the technical-functional properties of these proteins.

Material e Métodos

this study evaluated the effect of sonication time and temperature on the technical-functional properties of Moringa oleifera seed flour. For this, Moringa oleifera seeds were crushed and suspended at 20% (w/v) in sodium phosphate buffer solution (0.1M, pH 6.0) to undergo sonication (20 kHz, 38 W/L), varying the time (5 to 30 min) and temperature (25 to 60 °C). After processing, the samples were subjected to analyses of soluble proteins, foam capacity and foam stability, and water (WHC) and oil (OHC) holding capacity.

Resultados e Discussão

Based on the obtained results, it was observed that sonication, under specific conditions, was able to promote improvements in all evaluated technical-functional properties. Specifically, an increase of up to 45% (US: 30 min / 42.5 °C) in soluble protein concentration was observed, contributing to an increase in WHC (up to 12.3% - US: 9 min / 55 °C) and OHC (up to 23.9% - US: 17.5 min / 25 °C), as well as an enhancement in foam capacity (up to 93.2% - US: 26 min / 55 °C) and foam stability (up to 5.6x - US: 9 min / 30 °C).

Conclusão

Therefore, it is concluded that ultrasound technology under specific conditions can enhance the technical-functional properties of Moringa oleifera seed flour, which can be extremely interesting to expand the utilization of this byproduct in the food industry as a clean label quality ingredient.