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Open AccessArticle
Impact of Various Extraction Technologies on Protein and Chlorophyll Yield from Stinging Nettle
by
Simon Dirr
Simon Dirr 1,2,* and
Özlem Özmutlu Karslioglu
Özlem Özmutlu Karslioglu 1,2
1
Faculty of Food Technology and Horticulture, University of Applied Sciences Weihenstephan-Triesdorf, Am Hofgarten 4, 85354 Freising, Germany
2
Institute of Food Technology, University of Applied Sciences Weihenstephan-Triesdorf, Am Staudengarten 11, 85354 Freising, Germany
*
Author to whom correspondence should be addressed.
Foods 2024, 13(20), 3318; https://doi.org/10.3390/foods13203318 (registering DOI)
Submission received: 30 September 2024
/
Revised: 15 October 2024
/
Accepted: 15 October 2024
/
Published: 18 October 2024
Abstract
Stinging nettle (Urtica dioica L.) has gained attention as a sustainable protein source due to its rich bioactive compound profile and medicinal properties, but research on optimizing its protein extraction remains limited. This research explores various cell disruption methods, including pulsed electric fields and high-pressure homogenization, combined with extraction techniques like isoelectric precipitation, ultrafiltration, and salting-out, to enhance protein yield and assess its impact on chlorophyll content. The findings indicate that high-pressure homogenization combined with isoelectric precipitation achieved the highest protein yield of 11.60%, while pulsed electric fields with ultrafiltration significantly reduced chlorophyll content from 4781.41 µg/g in raw leaves to 15.07 µg/g in the processed sample. Additionally, the findings suggest that innovative extraction technologies can improve the efficiency and sustainability of protein isolation from stinging nettle, offering a valuable addition to the repertoire of alternative protein sources. These advancements could pave the way for broader applications of stinging nettle in food fortification and functional ingredient development.
Share and Cite
MDPI and ACS Style
Dirr, S.; Karslioglu, Ö.Ö.
Impact of Various Extraction Technologies on Protein and Chlorophyll Yield from Stinging Nettle. Foods 2024, 13, 3318.
https://doi.org/10.3390/foods13203318
AMA Style
Dirr S, Karslioglu ÖÖ.
Impact of Various Extraction Technologies on Protein and Chlorophyll Yield from Stinging Nettle. Foods. 2024; 13(20):3318.
https://doi.org/10.3390/foods13203318
Chicago/Turabian Style
Dirr, Simon, and Özlem Özmutlu Karslioglu.
2024. "Impact of Various Extraction Technologies on Protein and Chlorophyll Yield from Stinging Nettle" Foods 13, no. 20: 3318.
https://doi.org/10.3390/foods13203318
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