Tanyitiku, Mary Nkongho ORCID: https://orcid.org/0000-0003-3809-4340, Antony, Aparna Philipose, Pandit, Rakshya, Komalpreet, Komalpreet, Dasari, Jyothi and Chaturvedi, Shiksha (2026) Structural, techno-functional, and in vitro digestibility properties of nettle leaf protein concentrates produced by alkaline extraction, ultrasound-assisted extraction, and ultrafiltration. Journal of Food Measurement and Characterization. ISSN 2193-4126 (Print), 2193-4134 (Online) (doi:10.1007/s11694-026-04471-y)

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Abstract

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.

Item Type:	Article
Uncontrolled Keywords:	stinging nettle, plant protein, ultrasound-assisted extraction, ultrafiltration, leaf protein concentrate, in vitro digestion, functional properties
Subjects:	Q Science > Q Science (General) Q Science > QK Botany 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:	14 May 2026 08:52
URI:	https://gala.gre.ac.uk/id/eprint/53411

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