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    Ultrasound-driven advancements in food waste protein extraction: Assessing yield, nutritional impacts, techno-functionality, and structural modifications
    (Elsevier, 2024) Negi, Priya; Kalsi, Rhythm; Bhasin, Jasleen Kaur; Kashyap, Piyush; Thakur, Abhishek; Goksen, Gulden
    In today's era problem of food wastage has been increasing over all worldwide resulting in large amount of wastage. Utilization of food waste is a matter of significant interest for the food processing industry and regulatory bodies overseeing waste management and disposal systems. Proteins, which are made up of amino acids, form the fundamental structural elements of muscles and various bodily tissues. Food waste sources like defatted residuals are valuable protein sources due to their abundant availability and cost-effectiveness. Hence, there exists an increasing demand for plant-based proteins, valued for their nutritional benefits and positive impact on the environment. The process of extracting proteins from plants typically involves various physicochemical and thermal methods, impacting on both nutritional quality and functional attributes. As green technology is gaining prominence, researchers are increasingly exploring non-thermal and environment friendly methods to enhance extraction efficiency, while minimizing the protein degradation process. Ultrasound-assisted extraction (UAE) has recently gained substantial research interest as a green technology for extracting plant-based protein to enhance the efficiency of protein retrieval from botanical sources. In plant protein extraction, ultrasound treatment facilitates the cell wall disruption through cavitations enhancing the extractability at greater extent. UAE not only accelerates the protein extraction but also has the great potential to modify the yield, structural, techno-functional, and nutritional properties of the resulting protein product. Consequently, the present review enlightens ultrasound process parameters and extraction conditions for food waste proteins, highlighting their influence on protein structural alterations and consequent effects on nutritional, physicochemical and functional characteristics.