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<p>Global interest in plant-derived proteins continues to expand, largely due to increasing demand for sustainable and alternative nutritional sources. Within this framework, stinging nettle (<i>Urtica dioica</i> L.), a relatively underexploited leafy material with notable protein content, offers considerable potential as a novel protein source. This study evaluated the effects of three extraction approaches, alkaline extraction coupled with isoelectric precipitation (AE-IP), ultrasound-assisted extraction (UAE), and ultrafiltration (UF), on the structural, physicochemical, and techno-functional properties of nettle protein concentrates (NPCs). UAE resulted in the greatest protein recovery (41.62%), followed by AE-IP (33.90%) and UF (23.45%), corresponding to approximate yields of 41.62&#xa0;g, 33.90&#xa0;g, and 23.45&#xa0;g of protein concentrate per 100&#xa0;g of nettle leaf powder, respectively. From a functional perspective, both UF and UAE samples demonstrated higher solubility at alkaline pH (9.0), with values of 90.43% and 82.01%, respectively, compared to 69.24% for AE-IP. These samples also showed improved emulsifying and foaming properties. Microstructural analysis revealed that UF-NPC possessed a more open and less compact morphology with increased interstitial spacing, consistent with its smaller particle size and enhanced water holding capacity. Furthermore, in vitro digestion results indicated that UF-NPC achieved the highest degree of hydrolysis (42.68%) and protein solubility (97.86%), followed by UAE (38.79% and 89.76%) and AE-IP (31.03% and 76.35%). Overall, the results highlight ultrasound-assisted extraction and ultrafiltration as promising techniques for generating nettle protein concentrates with improved functional performance, reinforcing the potential of nettle as a sustainable ingredient for future food applications.</p>

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Structural, techno-functional, and in vitro digestibility properties of nettle leaf protein concentrates produced by alkaline extraction, ultrasound-assisted extraction, and ultrafiltration

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年5月13日

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  • Mary Nkongho Tanyitiku,
  • Aparna Philipose Antony,
  • Rakshya Pandit,
  • Komalpreet,
  • Jyothi Dasari,
  • Shiksha Chaturvedi

摘要

Global interest in plant-derived proteins continues to expand, largely due to increasing demand for sustainable and alternative nutritional sources. Within this framework, stinging nettle (Urtica dioica L.), a relatively underexploited leafy material with notable protein content, offers considerable potential as a novel protein source. This study evaluated the effects of three extraction approaches, alkaline extraction coupled with isoelectric precipitation (AE-IP), ultrasound-assisted extraction (UAE), and ultrafiltration (UF), on the structural, physicochemical, and techno-functional properties of nettle protein concentrates (NPCs). UAE resulted in the greatest protein recovery (41.62%), followed by AE-IP (33.90%) and UF (23.45%), corresponding to approximate yields of 41.62 g, 33.90 g, and 23.45 g of protein concentrate per 100 g of nettle leaf powder, respectively. From a functional perspective, both UF and UAE samples demonstrated higher solubility at alkaline pH (9.0), with values of 90.43% and 82.01%, respectively, compared to 69.24% for AE-IP. These samples also showed improved emulsifying and foaming properties. Microstructural analysis revealed that UF-NPC possessed a more open and less compact morphology with increased interstitial spacing, consistent with its smaller particle size and enhanced water holding capacity. Furthermore, in vitro digestion results indicated that UF-NPC achieved the highest degree of hydrolysis (42.68%) and protein solubility (97.86%), followed by UAE (38.79% and 89.76%) and AE-IP (31.03% and 76.35%). Overall, the results highlight ultrasound-assisted extraction and ultrafiltration as promising techniques for generating nettle protein concentrates with improved functional performance, reinforcing the potential of nettle as a sustainable ingredient for future food applications.