ReviewJournal of food science and technology2024
Extraction and improvement of protein functionality using steam explosion pretreatment: advances, challenges, and perspectives.
Review in Journal of food science and technology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Effects of steam explosion and heat curing on the physicochemical properties ofFood chemistry: X · 2026Article
- Physicochemical Properties and Hypolipidemic Activity of Soluble Dietary Fiber Extracted from Ginger Peel Residue.Foods (Basel, Switzerland) · 2026Article
- Green Fabrication of Keratin Nanoparticles from Yak Horn by Steam Flash Explosion: Structure-Property Evolution.Biomolecules · 2026Article
- Unlocking the potential of rice bran protein: modification strategies and functional enhancements.Current research in food science · 2026Review
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Authors and funding
8 authors.
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Abstract
Protein has become an increasingly valuable food component with high global demand. Consequently, unconventional sources, such as industrial and agroindustrial wastes and by-products, emerge as interesting alternatives to meet this demand, considering the UN Sustainable Development Goals and the transition to a circular economy. In this context, this work presents a review of the use of Steam Explosion (SE), a green technique that can be employed as a pretreatment for various waste materials, including bones, hide/leather, feathers, and wool, aimming the extraction of protein compounds, such as low molecular weight biopeptides, gelatin, and keratin, as well as to enhance the protein functionality of grains and meals. The SE technique and the main factors affecting the process's efficiency were detailed. Promising experimental studies are discussed, along with the mechanisms responsible for protein extraction and functionality improvement, as well as the main reported and suggested applications. In general, steam explosion favored yields in subsequent extraction processes, ranging from 27 to 95%, in addition to enhancing solubility and functional protein properties. Nonetheless, it is crucial to maintain the continuity of research on this topic to drive advancements in ensuring the safety of the extracted compounds for use in consumable products and oral ingestion.
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Registered trials
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