Characterization and utilization of protein isolate from detoxified meal of plum kernel

Abstract

Plums (Prunus domestica L.), rank amongst the most prominent fruit in terms of consumer preference, delicious flavour, and nutritional content. During plum processing, a significant quantity of plum pits is produced, which are typically thrown away, charred or disposed of in landfills and leads to an array of environmental issues. The plum pits/stones left behind after processing account for 9-11% of the total weight of the fruit, whereas the kernels contained inside the pit account for 17-20% of the weight of the pit. Plum kernels are also rich in lipids, proteins and bioactive compounds that are mostly underused and undervalued. Plum kernels constitute the least expensive sources of proteins (35.0 to 40.0 g/100 g), but these have not been effectively exploited due to the presence of anti-nutritional factors such as amygdalin (range 0.1 - 17.5 mg g-1), a cyanogenic diglucoside compound responsible for the bitterness as well toxicity. To prevent cyanide toxicity, detoxification is an indispensable step in the processing of plum kernels. Following the detoxification, protein extraction from plum kernels seemed to be an economically viable, sustainable, and cost-effective solution owing to their higher nutritional profile, digestibility, cheap cost, nutritional benefits, rising demand, and religious considerations as people shift away from meat-based diets. The recovery of these underexploited proteins could be eminently vital for human nutrition. Considering the dietary importance of these underutilized plum kernels, the primary objective of this research was to isolate, characterize, and utilize proteins from a detoxified plum kernel meal for the development of edible films. The thesis has been organized with nine chapters addressing all the study goals.