Valorization of potato by-products as a source of plant proteins: novel extraction techniques and potential applications.

The potential of potato by-products as a protein source presents an exciting opportunity to explore new methods and technologies to extract, enhance, and incorporate this valuable protein source into a variety of food products. This article reviews the progress in research related to potato and other tuber plant protein extraction technology. It also explores some conventional and novel techniques for plant protein extraction that may be applicable to tuber protein extraction.

Investigation into the use of novel pretreatments in the fermentation of Alaria esculenta by Lactiplantibacillus plantarum and kombucha SCOBY.

High pressure processing (HPP), ultrasound probe (USP) and ultrasound bath (USB) were applied to Alaria esculenta as a fermentation pre-treatment. Seaweed was then fermented by Lactiplantibacillus plantarum (LAB) or symbiotic culture of bacteria and yeast (SCOBY). Physiochemical properties of fermented seaweed were measured.