Date Seed Protein Concentrate (DSPC) is an emerging functional food ingredient rich in proteins, fibers and antioxidants, derived from date seeds, a by-product of date fruit processing. This study investigates the potential of high-intensity ultrasonic treatment to enhance the functionality of DSPC. The research focuses on optimizing ultrasonic treatment parameters to improve DSPC solubility, emulsifying properties and foaming capacity. Results demonstrate that ultrasonic treatment significantly enhances DSPC functionality by disrupting protein aggregates and promoting protein unfolding. The optimized parameters offer valuable insights for the food industry to harness the full potential of DSPC as a sustainable and nutritious ingredient in various food formulations. This research contributes to advancing processing techniques for plant-based protein concentrates, addressing the demand for functional food ingredients with enhanced nutritional and functional attributes.
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Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report
