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BACKGROUND RESULTS CONCLUSION In the present study, the optimization of ultrasound‐assisted alkaline extraction (UAAE) and isoelectric precipitation (IEP) was applied to white button (WBM) and oyster (OYM) mushroom flours to produce functional spray dried mushroom protein concentrates. Solid‐to‐liquid ratio (5–15% w/v), ultrasound power (0–900 W) and type of acid [HCl or acetic acid (AcOH)] were evaluated for their effect on the extraction and protein yields from mushroom flours submitted to UAAE‐IEP protein extraction.Prioritized conditions with maximized protein yield (5% w/v, 900 W, AcOH, for WBM; 5% w/v, 900 W, HCl for OYM) were used to produce spray dried protein concentrates from white button (WBM‐PC) and oyster (OYM‐PC) mushrooms with high solids recovery (62.3–65.8%). WBM‐PC and OYM‐PC had high protein content (5.19–5.81 g kg−1), in addition to remarkable foaming capacity (82.5–235.0%) and foam stability (7.0–162.5%), as well as antioxidant phenolics. Highly pH‐dependent behavior was observed for solubility (> 90%, at pH 10) and emulsifying properties (emulsification activity index: > 50 m2 g−1, emulsion stability index: > 65%, at pH 10). UAAE‐IEP followed by spray drying increased surface hydrophobicity and free sulfhydryl groups by up to 196.5% and 117.5%, respectively, which improved oil holding capacity (359.9–421.0%) and least gelation concentration (6.0–8.0%) of spray dried mushroom protein concentrates.Overall, the present study showed that optimized UAAE‐IEP coupled with spray drying is an efficient strategy to produce novel mushroom protein concentrates with enhanced functional attributes for multiple food applications. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Spray-dried yellow cashew juice ingredients produced under different inlet temperatures (140 and 150 °C) and gum arabic (GA) addition ratios (15% and 25% w/v) were evaluated for their physicochemical and phytochemical attributes and storage stability for 56 days. All spray-dried cashew juice particles showed high solids recovery (>70%) and solubility (>90%), low water activity (<0.3), and low hygroscopicity (<10%). Spray-dried particles prepared with 15% w/v GA showed spherical shapes with a semi-crystalline structure and higher ascorbic acid concentration (>650 mg 100 g−1) and total phenolic content (>330 mg GAE 100 g−1). During storage, spray-dried cashew juice particles maintained their water activity levels within the microbiologically safe range and retained high solubility, in addition to high ascorbic (>68%) and phenolic (>55%) acid retention. Overall, we showed that spray-drying cashew juice is a feasible strategy to upcycle abundant and undervalued cashew juice into stable, phytochemical-rich ingredients for multiple applications. [ABSTRACT FROM AUTHOR]

Low-carbon methane (CH4) obtained from CO2 hydrogenation is a promising option for reducing greenhouse gases (GHG) emissions from carbon-intensive fossil fuel-based energy production, but catalytic performance, especially in low temperatures, still needs to be improved before large-scale implementation. In this work, it is proposed the use of hydroxyapatite (HAP) as an alternative catalyst support to validate its performance for CO2 hydrogenation to CH4. In addition, for the first time in literature, the influence of process conditions (temperature, gas hourly space velocity and Ni metal load) on the performance of HAP-supported catalysts is investigated on semi-pilot scale. CO2 conversion is favored up to 400 °C, despite the thermodynamic limitations of the hydrogenation reaction. Ni-based catalysts present the best performance for CO2 hydrogenation with a maximum CO2 conversion around 88% under optimized conditions (20 wt.% Ni, T = 350 °C, GHSV = 320 h−1) with 100% CH4 selectivity and no CO production up to 450 °C. Finally, long-term operation of 20Ni/HAP for 50 h on semi-pilot scale shows a robust performance with 83% CO2 conversion, 100% CH4 selectivity and no signs of catalyst deactivation. The performance HAP-based catalyst presented here demonstrates the feasibility of HAP as alternative catalyst support for CO2 hydrogenation and the potential for process upscaling with HAP-supported catalysts. [ABSTRACT FROM AUTHOR]

Background: In the present study, the optimization of ultrasound-assisted alkaline extraction (UAAE) and isoelectric precipitation (IEP) was applied to white button (WBM) and oyster (OYM) mushroom flours to produce functional spray dried mushroom protein concentrates. Solid-to-liquid ratio (5-15% w/v), ultrasound power (0-900 W) and type of acid [HCl or acetic acid (AcOH)] were evaluated for their effect on the extraction and protein yields from mushroom flours submitted to UAAE-IEP protein extraction., Results: Prioritized conditions with maximized protein yield (5% w/v, 900 W, AcOH, for WBM; 5% w/v, 900 W, HCl for OYM) were used to produce spray dried protein concentrates from white button (WBM-PC) and oyster (OYM-PC) mushrooms with high solids recovery (62.3-65.8%). WBM-PC and OYM-PC had high protein content (5.19-5.81 g kg -1 ), in addition to remarkable foaming capacity (82.5-235.0%) and foam stability (7.0-162.5%), as well as antioxidant phenolics. Highly pH-dependent behavior was observed for solubility (> 90%, at pH 10) and emulsifying properties (emulsification activity index: > 50 m 2  g -1 , emulsion stability index: > 65%, at pH 10). UAAE-IEP followed by spray drying increased surface hydrophobicity and free sulfhydryl groups by up to 196.5% and 117.5%, respectively, which improved oil holding capacity (359.9-421.0%) and least gelation concentration (6.0-8.0%) of spray dried mushroom protein concentrates., Conclusion: Overall, the present study showed that optimized UAAE-IEP coupled with spray drying is an efficient strategy to produce novel mushroom protein concentrates with enhanced functional attributes for multiple food applications. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry., (© 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.)