Valorization of pea pod food processing waste for recovery of protein using alkali-and salt-assisted extraction

Title : Valorization of pea pod food processing waste for recovery of protein using alkali-and salt-assisted extraction

Abstract:

The efficient management of waste in food processing is increasingly gaining importance as the food industry looks for eco-friendly and resource-saving technologies. Agro-industrial biomass generated during food processing can be a valuable and cost-effective resource for functional biomolecules, such as food-grade proteins. Pea pod, a large by-product around 60% of pea processing, contains about 16% protein but is largely unexplored and considered food waste. Thus, it has immense potential as a low-cost feedstock material for the extraction of protein biopolymers using eco-friendly extraction methods, thus making it feasible to generate value-added food materials using a circular bioeconomy approach. The current research work was focused on the optimization of alkali-assisted and salt-assisted protein extraction from pea pod biomass using efficient and sustainable extraction methods. For the case of alkali-assisted protein extraction, the process variables optimized were alkali pH (8-12), precipitation pH (3-4), and extraction time (1-3 h). Similarly, for salt-assisted protein extraction, the variables optimized were salt concentration (4-10%) and extraction time (12-48 h). The response variables were extraction efficiency, yield, recovery, and protein content. Maximum extraction efficiency (41.24%), yield (8.87%), recovery (58.75%), and protein content (42.93%). In salt-assisted extraction, maximum extraction efficiency was achieved at 8% salt concentration and 36 h extraction time, with no significant difference between 36 h and 48 h. These results clearly show the great potential for sustainable conversion of low-value agro-industrial food waste into valuable protein biopolymers. The results of this research support food waste valorisation, sustainable resource utilization, and circular bioeconomy strategies for developing protein-enriched functional food products.

Keywords: Circular Economy, Waste Valorisation, Pea Pod, Protein.

Biography:

Seema Singh is a Ph.D. scholar in Food Technology at G.B. Pant University of Agriculture and Technology, Pantnagar. Her research focuses on sustainable protein extraction from pea pod powder. Her work aligns with current research on waste valorisation, plant-based proteins, and sustainable food processing, as reflected in her research abstract. She holds an M.Sc. degree in Food Technology from the University of Allahabad and has international research exposure at INRAE, France. She is a UGC-JRF-NET and GATE qualified researcher and a recipient of national research awards.