Nutraceutical and Functional Properties of Lupin Protein Extracts Obtained via a Combined Ultrasonication and Microwave-Assisted Process

Abstract

Lupin is an agriculturally economical plant seed. It is considered a rich source of protein for both humans and animals in several regions of the world. Lupin proteins also could act as an encapsulation agent for vitamins and other nutritional factors after extraction. This research evaluated the effects of microwave and ultrasound extraction methods on sweet and bitter lupin proteins intended to act as encapsulation agents. Two distinct sizes of nanoparticles were detected using different types of treatments. Bitter lupin was optimal for generating large nanoparticles, while sweet lupin was optimum for generating small nanoparticles. Ultrasound treatment of bitter lupin after microwave treatment hydrolyzed some of the β-conglutin, which suggested a method to reduce the potential allergic reactions caused by lupin products. The total phenolic content and alpha-amylase inhibitory effect of sweet and bitter lupin proteins was high. Furthermore, the microwave extraction method showed the benefits of reduced solvent consumption and less time. The current results showed a positive effect of the combined application of ultrasound-assisted and microwave-assisted processes on the nutraceutical and functional properties of lupin protein extracts.