Canola protein – Extraction process by conventional and unconventional methods, functional properties, bioactivity, and uses in non-food applications

Abstract

Canola protein (CP), which is extracted to canola meal, is a by-product of the canola oil extraction industry. This abundant and economical product has many functional and nutritional properties. CP has the potential to be used in the food industry because it is a protein with a well-balanced amino acid composition and promising functional properties that could be used in various food matrices. However, its utility is hindered by the presence of undesirable compounds such as glucosinolates, phytates, and phenols, which impart antinutritional properties and undesirable flavors and colors to CP. Because of this, it is important to look at different alternatives to take advantage of this by-product. This study addresses these challenges by exploring alternative protein extraction methods and evaluating their yield, functional, and nutritional properties. Subsequently, by nutritional properties, obtaining nutraceutical benefits, and functional properties, research their film-forming properties and how to improve these properties to develop a sustainable food packaging material. For the first step, the canola meal was subjected to different methods for extraction and purification. Alkaline extraction and ultrafiltration improved the yield (16.23%) and protein recovery (34.88%), and using ethanol as a pre-washing enhanced the functional and nutritional properties of canola protein. Subsequently, the impact of using Controlled Pressure Drop technology (DIC) as a pre-treatment for protein and phenolic extraction was evaluated where process time and pressure have a significant effect on phenolic extraction. To evaluate the nutraceutical properties, bioactive peptides derived from canola meal through enzymatic hydrolysis were investigated and evaluated for their antioxidant and antihypertensive properties. Bioactive peptides from canola meal and CP have antioxidant capacity and antihypertensive capacity near to 90%. Finally, CP has the potential to be used as a food packaging material, but it possesses some functional limitations that need improvement. Modified nanomaterials, plasticizers, and crosslinking agents were added to canola protein films. Incorporating graphite oxide resulted in a 665% reduction in oxygen permeability, a 70% decrease in water vapor permeability, a 400% increase in the contact angle compared to the control, and a 300% increase in tensile strength. These properties could make a sustainable alternative to producing food packaging material with appropriate functional properties.