Large-scale protein extraction from oat hulls using two hydrodynamic cavitation techniques: A comparison of extraction efficiency and protein nutritional properties

Jiafei Tang; Gulden Goksen; Md Saiful Islam; Vivek Ranade; Shay Hannon; Da-Wen Sun; Brijesh K Tiwari

doi:10.1016/j.foodchem.2024.142724

Large-scale protein extraction from oat hulls using two hydrodynamic cavitation techniques: A comparison of extraction efficiency and protein nutritional properties

Food Chem. 2024 Dec 30:471:142724. doi: 10.1016/j.foodchem.2024.142724. Online ahead of print.

Authors

Jiafei Tang¹, Gulden Goksen², Md Saiful Islam³, Vivek Ranade³, Shay Hannon⁴, Da-Wen Sun⁵, Brijesh K Tiwari⁴

Affiliations

¹ Teagasc Food Research Centre, Ashtown, Dublin, Ireland; Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
² Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey.
³ Dairy Processing Technology Centre, Bernal Institute, Department of Chemical Sciences, University of Limerick, Limerick V94 T9PX, Ireland.
⁴ Teagasc Food Research Centre, Ashtown, Dublin, Ireland.
⁵ Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland. Electronic address: dawen.sun@ucd.ie.

PMID: 39854853
DOI: 10.1016/j.foodchem.2024.142724

Abstract

This study explored large-scale protein extraction from oat hulls using two hydrodynamic cavitation (HDC) devices, assessing extraction efficiency and protein nutritional qualities. The extraction methods HDC 50 (NaOH) and HDC 20 (NaOH) were shown to be 10.8 and 3.6 times more efficient in extracting protein compared to the conventional extraction (CE) method using NaOH. Similarly, HDC 50 (H₂O) and HDC 20 (H₂O) yielded 5.8 and 7.5 times more protein than CE (H₂O). HDC 50 exhibited a 2.3-fold increase in energy efficiency for extraction using NaOH and a 1.2-fold increase when using H₂O, in comparison to CE. Proteins extracted with HDC exhibited higher digestibility and amino acid content compared to CE (P < 0.05). Additionally, HDC processing, especially HDC 50, enhanced phenolic content and antioxidant activities post-digestion. The results highlight the potential of HDC to enhance the efficiency of extraction and increase the nutritional quality of oat protein isolates in terms of time and energy.

Keywords: Hydrodynamic cavitation; Oat hull protein extraction; Protein nutritional properties; Protein recovery efficiency.