Unraveling the potential of non-thermal ultrasonic contact drying for enhanced functional and structural attributes of pea protein isolates: A comparative study with spray and freeze-drying methods

• Published in: Food chemistry Vol. 439; p. 138137
• Main Authors: Kapoor, Ragya, Karabulut, Gulsah, Mundada, Vedant, Feng, Hao
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.05.2024
• Subjects: color; comparative study; Drying; food chemistry; freeze drying; Functional properties; gel strength; Non-thermal; pea protein; Plant protein; polymers; porosity; protein isolates; solubility; Sustainable process; ultrasonics; Ultrasound; Plant protein; Functional properties; Non-thermal; Ultrasound; Drying; Sustainable process
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2023.138137

[Display omitted] •USD uses acoustic energy to dry proteins without heat, retaining functionalities.•USD-PPI has a higher random coil percentage and improved mechanical properties.•USD-PPI has higher surface hydrophobicity owing to more exposed free SH-groups.•USD-PPI with high bulk and tapped density reduces packaging and transportation costs.•USD-PPI has a porous and lumpy structure, contributing to enhanced protein solubility. The challenge of preserving the quality of thermal-sensitive polymeric materials specifically proteins during a thermal drying process has been a subject of ongoing concern. To address this issue, we investigated the use of ultrasound contact drying (USD) under non-thermal conditions to produce functionalized pea protein powders. The study extensively examined functional and physicochemical properties of pea protein isolate (PPI) in powder forms obtained through three drying methods: USD (30 °C), spray drying (SD), and freeze drying (FD). Additionally, physical attributes such as powder flowability and color, along with morphological properties, were thoroughly studied. The results indicated that the innovative USD method produced powders of comparable quality to FD and significantly outperformed SD. Notably, the USD-PPI exhibited higher solubility across all pH levels compared to both FD-PPI and SD-PPI. Moreover, the USD-PPI samples demonstrated improved emulsifying and foaming properties, a higher percentage of random coil form (56.2 %), increased gel strength, and the highest bulk and tapped densities. Furthermore, the USD-PPI displayed a unique surface morphology with visible porosity and lumpiness. Overall, this study confirms the effectiveness of non-thermal ultrasound contact drying technology in producing superior functionalized plant protein powders, showing its potential in the fields of chemistry and sustainable materials processing.