Effect of Integrated Extraction Techniques on the Technofunctional and Bioactive Properties of Swartz Proteins.

This study addresses the need for effective protein extraction and characterization to unlock the potential of underutilized plant resources like Swartz nuts, aiming to enhance their value as functional ingredients in food applications. Extraction methods, including pH modulation, ultrasound-assisted extraction, and enzymatic hydrolysis, are employed to enhance technofunctional and bioactive properties. The protein extracts are evaluated for solubility, emulsifying capacity, foaming properties, and water/oil-holding capacities to assess their technofunctional potential.