ArticleFood science & nutrition2023
Extraction of protein from apricot kernel oil press cake (AKOPC) through innovative techniques and the formulation of supplemented yogurt.
Article in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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5 citing papers in PubMed.
- Baru Proteins: Extraction Methods and Techno-Functional Properties for Sustainable Nutrition and Food Innovation.Foods (Basel, Switzerland) · 2025Review
- Defatted chia (Current research in food science · 2025Review
- Enhancing Gluten-Free Muffins with Milk Thistle Seed Proteins: Evaluation of Physicochemical, Rheological, Textural, and Sensory Characteristics.Foods (Basel, Switzerland) · 2024Article
- Optimization of extraction parameters of protein isolate from milk thistle seed: Physicochemical and functional characteristics.Food science & nutrition · 2024Article
- Extraction of protein from apricot kernel oil press cake (AKOPC) through innovative techniques and the formulation of supplemented yogurt.Food science & nutrition · 2023Article
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10 authors.
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Abstract
The apricot kernel oil press cake (AKOPC) is a high protein natural by-product of oil mechanical expression with potential uses in cosmetics, medicines, and food. The purpose of this research was to improve the protein extraction process from apricot kernel oil press cake by using enzymatic extraction (EEP), aqueous extraction (AEP), and ultrasound extraction (UEP) process. Protein extraction by AEP was facilitated by a low solid-liquid ratio (SLR) (1:15.97) and prolonged reaction durations (3.30 h), resulting in extraction yields of 68%. When compared to the AEP by similar reaction time, increased enzyme utilization (0.90%) in the EEP resulted in greater protein extraction yields (70%) in a shorter reaction time. In addition to AEP and EEP, ultrasound extraction was also used to improve protein extractability. Temperature (50°C), power density (225 W/L), and extraction duration (20 min) were shown to be the best extraction points. Protein yield was found to be 56.47% at ideal UEP conditions. The experimental values for these reactions were found to be equivalent to the predicted values formed by the mathematical models. When supplementary skimmed milk powder (SMP) was substituted with apricot kernel protein (AKP) in the yogurt manufacturing process, the total solids, average titratable acidity, total protein, and fat contents of the yogurt were increased. In contrast, pH and syneresis values decreased as AKP increased in the resulting yogurt, whether fresh or after 7 days of cold storage. Substitution of additional SMP with AKP in yogurt production might be recommended up to 35%.
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