Chayote ( Sechium edule (Jacq.) Swartz) Seed as an Unexploited Protein Source: Bio-Functional and Nutritional Quality of Protein Isolates

• Published in: Foods Vol. 12; no. 15; p. 2949
• Main Authors: Vieira, Elsa F, Fontoura, Ana Q, Delerue-Matos, Cristina
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 04-08-2023; MDPI
• Subjects: Amino acids; Antioxidants; chayote seed; Chromatography; Digestibility; Efficiency; Environmental impact; Foaming; Food; Food science; Fruits; Functional foods & nutraceuticals; functional properties; in vitro digestibility; nutraceutical; Nutritive value; Phenolic compounds; Phenols; protein isolate; Proteins; Sechium edule; Seeds; Sonication; Turbidity; Ultrasonic imaging; ultrasound-assisted extraction; Water baths; α-Amylase; United States > US; Germany; Spain; functional properties; chayote seed; in vitro digestibility; ultrasound-assisted extraction; protein isolate; nutraceutical
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12152949

Chayote seeds have good protein quality and recognized bioactive properties, being still unexplored as a nutraceutical. In this work, chayote seed protein isolates (CSPIs) were prepared by alkaline extraction (AE) and ultrasonic-assisted extraction (UAE) using a probe (20 kHz) or a water bath (40 kHz), and their physicochemical, functional properties and nutraceutical potential were investigated. For all treatments, protein solutions (10%
/
) were treated for 20 min. The UAE significantly (
< 0.05) improved the protein extraction yield and functional properties (protein solubility, turbidity, and emulsifying and foaming properties) of CSPIs. This effect was more pronounced using a probe sonication device. The CSPI obtained by UAE-20 kHz contained 8.2 ± 0.9% dw of proteins with a balanced amino acid profile, higher content of essential amino acids (315.63 mg/g of protein) and higher protein digestibility (80.3 ± 4.5%). Furthermore, CSPI.UAE-20 kHz exhibited the highest phenolic content (7.22 mg GAE/g dw), antioxidant capacity and α-amylase inhibition (74%, at 100 μg/mL concentration). Overall, these results suggest that ultrasound technology contributed greatly to the corresponding functional and nutritional properties of chayote seed proteins. It would be, therefore, useful to apply this Cucurbitaceae species in food systems, promoting its nutritional and commercial value.