Impacts of salt and enzymatic hydrolysis on thermal stability, physicochemical, and functional properties of plant extracts

Plant-based foods, including beverages, cheese, and yogurts, have gained great attention from consumers due to their sustainability and health benefits. Earth’s Own devotes significant efforts to producing healthy plant-based beverages from sources like oats and almonds. In their next quest to expand their range of plant-based offerings, hempseed and legumes are selected for its richness in protein. Despite their nutritional quality, its physical instability after thermal treatment hinders its widespread use in food applications. To address this issue, the proposed project will investigate the use of salt and protein hydrolysis in plant extract. Furthermore, the physicochemical and functional properties of the treated extracts will also be examined. The knowledge generated from this project will enable the industry to develop plant extract processes with improved physical stability and explore their applications in food.

Faculty Supervisor:

Lingyun Chen

Student:

Partner:

Earth's Own Foods

Discipline:

Life Sciences

Sector:

Manufacturing

University:

University of Alberta

Program: