Tanyitiku, Mary Nkongho ORCID: https://orcid.org/0000-0003-3809-4340, Chaturvedi, Shiksha, Pandit, Rakshya, Komalpreet, N/A, Dasari, Jyothi and Philipose, Antony Aparna (2026) Physicochemical, structural, and techno-functional characterization of Solanum scabrum leaf protein concentrates obtained by alkaline extraction, ultrasound-assisted extraction, and ultrafiltration. Food and Bioprocess Technology, 19:191. ISSN 1935-5130 (Print), 1935-5149 (Online) (doi:10.1007/s11947-026-04284-3)

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Abstract

Global demand for plant-based proteins is rapidly increasing, driven by sustainability concerns and health-conscious consumer preferences. In this context, African nightshade (Solanum scabrum), an underutilized leafy biomass rich in protein, represents a promising alternative protein source. This study investigated the influence of alkaline extraction followed by isoelectric precipitation (AE-IP), ultrasound-assisted extraction (UAE), and ultrafiltration (UF), on the yield, composition, structural and functional characteristics of Solanum scabrum protein concentrates (AE‑IP_SPC, UAE_SPC, UF_SPC). UAE significantly enhanced protein yield (48.71%) compared to AE-IP (34.02%), while UF produced concentrates with lowest yield (26.45%) but highest protein content (71.43%). UF_SPC exhibited a lighter color (L*=71.53±0.22) and lower browning index (20.76±0.11%) than AE-IP_SPC (L*=57.89±0.17; browning index=42.90±0.54%), indicating reduced pigment co-extraction. Scanning electron microscopy revealed dense, fibrous structures with irregular cracks in AE-IP_SPC, smooth, layered structures with interconnected channels and cavities in UAE_SPC, and irregular wavy patterns and shallow depressions in UF_SPC. UF_SPC displayed the highest absolute zeta potential values at both acidic (36 mV at pH 2) and alkaline pH (-39 mV at pH 10), indicating enhanced electrostatic repulsion and improved colloidal stability. Functionally, UF_SPC and UAE_SPC exhibited superior solubility at alkaline pH, along with enhanced emulsifying and foaming properties. Spectroscopic analysis suggested extraction-dependent alterations in protein conformation associated with improved hydration behavior. Overall, ultrasound-assisted and ultrafiltration approaches effectively improved the functional and nutritional performance of Solanum scabrum protein concentrates, supporting their potential application as sustainable plant-based protein ingredients and establishing clear process-structure–function relationships.

Item Type:	Article
Uncontrolled Keywords:	Solanum scabrum, plant-based proteins, ultrasound-assisted extraction, ultrafiltration, techno-functional properties, sustainable food ingredients
Subjects:	Q Science > Q Science (General) S Agriculture > S Agriculture (General) T Technology > T Technology (General)
Faculty / School / Research Centre / Research Group:	Faculty of Engineering & Science Faculty of Engineering & Science > Natural Resources Institute Faculty of Engineering & Science > Natural Resources Institute > Centre for Food Systems Research Faculty of Engineering & Science > Natural Resources Institute > Centre for Food Systems Research > Food Processing & Innovation
Last Modified:	25 Feb 2026 15:50
URI:	https://gala.gre.ac.uk/id/eprint/52551

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