Poojary, Mahesha M.

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Poojary, Mahesha M.
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Poojary, Mahesha M.

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  • Publication
    Green extraction of proteins, umami and other free amino acids from brown macroalgae Ascophyllum nodosum and Fucus vesiculosus
    (Springer, 2021-12)
    Ummat, Viruja 
    ;
    García-Vaquero, Marco 
    ;
    Poojary, Mahesha M. 
    ;
    O'Donnell, C. P. (Colm P.) 
    ;
    et al. 
    Seaweeds are a valuable potential source of protein, as well as free amino acids (FAAs) with umami flavour which are in high demand by the food industry. The most commonly used flavouring agents in the food industry are chemically synthesised and therefore are subject to concerns regarding their safety and associated consumer resistance. This study focuses on the effects of extraction time (1 and 2 h) and solvents (0.1 M HCl, 1% citric acid and deionised water) on the extraction of protein and FAAs including umami FAAs from Irish brown seaweeds (Ascophyllum nodosum and Fucus vesiculosus). Extraction yields were influenced by both the extraction solvent and time, and also varied according to the seaweed used. Both seaweeds investigated were found to be good sources of protein, FAAs including umami FAAs, demonstrating potential application as flavouring agents in the food industry. Overall, the use of green solvents (deionised water and citric acid) resulted in higher recoveries of compounds compared to HCl. The results of this study will facilitate the use of more sustainable solvents in industry for the extraction of proteins and flavouring agents from seaweed.
      233Scopus© Citations 11
  • Publication
    Ultrasound-assisted processing of Chlorella vulgaris for enhanced protein extraction
    (Springer, 2020-04-12)
    Hildebrand, Gunda 
    ;
    Poojary, Mahesha M. 
    ;
    O'Donnell, C. P. (Colm P.) 
    ;
    Lund, Marianne N. 
    ;
    García-Vaquero, Marco 
    ;
    Tiwari, Brijesh K. 
    The green microalga Chlorella vulgaris is a promising source of proteins of high nutritional value for the food industry. The present study aims to improve the recovery of proteins and umami free amino acids from C. vulgaris by exploring the use of ultrasound following multiple approaches including ultrasound-assisted single solvent extraction, ultrasound-assisted sequential solvent extraction and ultrasound-assisted enzymatic extraction. Ultrasound-assisted single solvent extraction using an alkaline solvent during 10 min provided equivalent protein recoveries to those obtained in control experiments macerating the biomass during 18 and 24 h. Ultrasound-assisted sequential solvent extraction using 0.4 M NaOH followed by 0.4 M HCl achieved a protein recovery of 79.1 ± 5.3%, 1.32-fold higher than the control experiments without ultrasound for 1 h. Ultrasound-assisted enzymatic extraction using lysozyme resulted in protein recoveries ranging from 33 to 42%, and these extracts also contained a high percentage of umami free amino acids. Ultrasound-assisted enzymatic extraction with protease enhanced the recovery of proteins (58–82%), although the extracts had low percentage of umami free amino acids. The scanning electron microscopy imaging revealed that ultrasound-assisted solvent extraction and ultrasound-assisted enzymatic extraction significantly changed the morphology of the cell surface.
    Scopus© Citations 68  786