The Effect of Superheated Water Extraction Conditions on Properties of Quinoa-Barley Malt Extract

  • Samireh Sabah Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
  • Anoshe Sharifan Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
  • Afshin Akhonzadeh Basti Department of Food Hygiene, School of Veterinary Medicine, University of Tehran, Tehran, Iran.
  • Behrooz Jannat Halal Research Center Islamic Republic of Iran, Tehran, Iran
  • Maryam TajAbadi Ebrahimi Department of Biology, Central Tehran Branch, Islamic Azad University, Tehran, Iran.
Keywords: Quinoa; Barley malt; Extraction; Superheated water extraction

Abstract

Background: Superheated water extraction (SWE), is a novel method, used to extract proteins or other bioactive component from agriculture products. Methods: In this study, the extract from quinoa-barley malt (in a proportion of 30:70) was treated by SWE method. The effect of extraction time (15, 30, and 45 min) on physicochemical and functional properties of the extract was determined at 120 ºC. Results: The result showed that by increasing the extraction time the amount of protein increased. The maximum protein (%) was obtained in 45 min of SWE. The results revealed that increasing the extraction time had a significant effect on the turbidity and pH. In addition, increasing the extraction time had a positive effect on the functional properties. The highest protein isolate (PI) solubility was at 120 °C. Conclusions: Although SWE method appears to be a useful extraction method for producing valuable materials from cereal and pseudocereal, this method has only been used at pre-commercial scale and more investigation is required to study the quantity, quality, and stability of the extracted valuable materials to scale it up for industrial means.

Published
2022-02-01
Section
Articles