Ultrasound-enhanced extraction and structural dynamics of protein-polysaccharide complexes from cashew apple bagasse: structure-function relationship

Cashew apple bagasse Emulsifying stability Protein-polysaccharide complexes Sustainable bioproducts Structural-interfacial properties Structure-function relationship Ultrasound-assisted extraction

Abstract :

[en] Cashew apple bagasse (CAB) is increasingly recognized for its role in promoting a circular bioeconomy. Emerging research on this agro-industrial byproduct highlights its nutritional benefits and its versatility as a biomass platform for developing bioproducts through innovative technologies. This study investigates the impact of ultrasound on natural protein-polysaccharide complexes (PPC) of CAB and aims to understand the underlying mechanisms behind their modified functional properties. Ultrasound induced two major transformations: a modification of the composition through the extraction of new proteins, leading to a protein content increase from 18.04 % to 20.64 %, and a structural reorganization of the constituents, characterized by an increase in β-sheet level from 26.75 % to 65.65 %. The reduction in polysaccharide content from 32.52 % to 25.24 % and the enrichment in proteins reduced protein-polysaccharide interactions, while protein-protein interactions were strengthened through increased surface hydrophobicity (rising from 131 to 304) and enhanced interfacial elasticity (from ~11 mN/m to ~30 mN/m). These rearrangements led to an improvement in interfacial properties, including a reduction of interfacial tension measured by tracker from 16 mN/m to 6 mN/m, despite an overall decrease in solubility (from 27.8 % to 23.6 %). Ultrasound enabled the formation of a more robust complex, enhancing the long-term emulsifying stability index (ESI) from 237 min to 262 min, although the initial emulsifying activity index (EAI) was moderately reduced (from 26.1 to 24.6 m 2 /g). Correlation analyses, including heatmap visualization, revealed strong interrelations between PPC secondary structure, surface hydrophobicity, interfacial properties, and solubility, key factors influencing emulsion functionality. These findings highlight ultrasound-assisted extraction as an effective approach to tailor PPC composition and structure, enabling their use in innovative, sustainable plant-based food formulations that can overcome limitations of traditional protein emulsifiers.

Disciplines :

Food science

Author, co-author :

Zie, Madinatou ; Université de Liège - ULiège > TERRA Research Centre

Karoui, Romdhane ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem)

Alabi, Taofic ; Université de Liège - ULiège > Département GxABT > Gestion durable des bio-agresseurs ; Department of Biochemistry-Genetics, University of Pelefero Gon Coulibaly

Jacquet, Nicolas ; Université de Liège - ULiège > TERRA Research Centre > Technologie Alimentaire (TA)

Richel, Aurore ; Université de Liège - ULiège > Département GxABT > Chemistry for Sustainable Food and Environmental Systems (CSFES)

Blecker, Christophe ; Université de Liège - ULiège > TERRA Research Centre > Technologie Alimentaire (TA)

Language :

English

Title :

Ultrasound-enhanced extraction and structural dynamics of protein-polysaccharide complexes from cashew apple bagasse: structure-function relationship

Publication date :

10 August 2025

Journal title :

Food Hydrocolloids

ISSN :

0268-005X

eISSN :

1873-7137

Publisher :

Elsevier

Volume :

171

Pages :

111843

Peer reviewed :

Peer Reviewed verified by ORBi

Additional URL :

https://api.elsevier.com/content/article/PII:S0268005X25008033?httpAccept=text/xml

Available on ORBi :

since 10 January 2026

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