ArticleMolecules (Basel, Switzerland)2024
Ultrasound as Green Technology for the Valorization of Pumpkin Leaves: Intensification of Protein Recovery.
Article in Molecules (Basel, Switzerland), 2024. 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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Who cites it
5 citing papers in PubMed.
- Ethanolic Extract ofPlants (Basel, Switzerland) · 2025Article
- Exploring Bioactive Compounds from Fruit and Vegetable By-Products with Potential for Food and Nutraceutical Applications.Foods (Basel, Switzerland) · 2025Review
- Exploring green proteins from pumpkin leaf biomass: assessing their potential as a novel alternative protein source and functional alterations via pH-Shift treatment.Bioresources and bioprocessing · 2025Article
- Novel Strategies for Yuba Quality Improvement: Protein Modification Based on Physical Fields.Foods (Basel, Switzerland) · 2025Article
- Application of pumpkin-leaf protein concentrate as a matrix component for the encapsulation of folic acid.Food chemistry: X · 2025Article
Corrections and comments
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Authors and funding
11 authors.
Funding
Abstract
The recovery of valuable nutritional compounds, like proteins, from waste streams and by-products is a key strategy for enhancing production sustainability and opening up new market potential. This research aimed to use high-intensity ultrasound as an innovative technique to extract the soluble proteins from the pumpkin leaves. The impact of various sonication amplitudes and duration periods on protein yield, functional properties, antioxidant qualities, and structural characteristics, were studied. Utilization of ultrasound technology significantly increased the yield of pumpkin leaf protein by up to 40%-six times higher than maceration. The ultrasound extraction provided a RuBisCO-rich protein fraction with high radical scavenging and chelating activities, especially at 40% amplitude. Cavitation modified the tertiary and secondary structures of leaf proteins: the amount of
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Registered trials
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