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<p>This study explored the use of ethanol-modified supercritical fluid extrusion (SCFX) as a single-step method to simultaneously remove off-flavor compounds and modify the functional characteristics of fava bean protein concentrate (FBPC) for improved food applications. Using headspace solid-phase microextraction-gas chromatography mass-spectroscopy (HS–SPME–GC–MS), off-flavor compounds such as 1-pentanol, 1-hexanol, nonanal, 1-octen-3-ol, 2-secbutyl-3-methoxypyrazine, and 1-nonanol were identified and quantified in unextruded FBPC. SCFX processing completely removed 1-pentanol, nonanal, 1-octen-3-ol, and 2-secbutyl-3-methoxypyrazine and substantially reduced 1-hexanol. However, 1-nonanol was not completely removed, potentially due to its stronger binding within the starch-protein matrix. SCFX processing significantly improved the functional properties of FBPC, increasing its water holding capacity to 67% and enhancing its emulsifying activity index by 50%, key attributes for developing meat analogs and other plant-based food products. The enhanced surface hydrophobicity and increased exposure of total sulfhydryl (-SH) groups indicated favorable structural modification induced by SCFX treatment. SDS-PAGE analysis further confirmed that SCFX treatment did not cause subunit dissociation, suggesting preservation of protein’s quaternary and primary structures. Overall, SCFX processing improved the structural integrity, sensory and functional properties of pulse-based proteins.</p>

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Supercritical Fluid Extrusion to Improve the Flavor Profile and Functional Properties of Fava Bean Protein Concentrate

  • 期刊论文

  • 发表日期：

    2025年7月21日

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  • Abdul Fateh Hosseini,
  • Aamir Iqbal,
  • Syed S. H. Rizvi

摘要

This study explored the use of ethanol-modified supercritical fluid extrusion (SCFX) as a single-step method to simultaneously remove off-flavor compounds and modify the functional characteristics of fava bean protein concentrate (FBPC) for improved food applications. Using headspace solid-phase microextraction-gas chromatography mass-spectroscopy (HS–SPME–GC–MS), off-flavor compounds such as 1-pentanol, 1-hexanol, nonanal, 1-octen-3-ol, 2-secbutyl-3-methoxypyrazine, and 1-nonanol were identified and quantified in unextruded FBPC. SCFX processing completely removed 1-pentanol, nonanal, 1-octen-3-ol, and 2-secbutyl-3-methoxypyrazine and substantially reduced 1-hexanol. However, 1-nonanol was not completely removed, potentially due to its stronger binding within the starch-protein matrix. SCFX processing significantly improved the functional properties of FBPC, increasing its water holding capacity to 67% and enhancing its emulsifying activity index by 50%, key attributes for developing meat analogs and other plant-based food products. The enhanced surface hydrophobicity and increased exposure of total sulfhydryl (-SH) groups indicated favorable structural modification induced by SCFX treatment. SDS-PAGE analysis further confirmed that SCFX treatment did not cause subunit dissociation, suggesting preservation of protein’s quaternary and primary structures. Overall, SCFX processing improved the structural integrity, sensory and functional properties of pulse-based proteins.