Isolation of Protein from Sweet-Lime seed using Sustainable High-Intensity Ultrasound Technique-Physicochemical and Functional characteristics
Kimeera Ambati1*, A.M. Beulah2 , G. Sireesha3 and K. Kumaraguru4
1,2,3Department of Home Science, Sri Padmavati Mahila Visvavidyalayam, Tirupati - 517502 4Department of Food Processing Technology, PSG College of Arts and Science, Coimbatore - 641014 *sireeshaguttapalam@gmail.com
ABSTRACT
The study explores the isolation of protein from sweet-lime seed using a sustainable high-intensity ultrasound technique and examines its physicochemical and functional characteristics. The ultrasound-assisted extraction process was optimized for maximum yield and efficiency, while minimizing environmental impact compared to conventional methods. The extracted protein isolate was characterized for its physicochemical properties, including Bulk density, pH and water activity. Functional properties like water holding capacity, foaming ability, and emulsifying were analysed. Results showed that ultrasound-assisted extraction significantly enhanced protein yield and quality, with improvements in functional attributes that are critical for applications in food formulations. The study highlights the potential of sweet-lime seed protein as a sustainable and functional ingredient, contributing to the broader goal of utilizing agro-industrial byproducts for food innovation.