Functional properties of sunflower protein concentrates extracted using different anti-greening agents- low-fat whipping cream preparation

This research investigated the effects of acetylcysteine (NAC) and ascorbic acid (ASC) on the solubility, hydrophobicity, antioxidant capacity, and color parameters of sunflower protein concentrates (SPCs). The study aimed to address challenges such as greening, low solubility, and undesirable sensory characteristics of SPCs. The results demonstrated significant variations across the parameters. The solubility of SPCs exceeded 70%, with the highest values recorded for H0, P0, H60Cys, and H60Asc, reaching over 90%. In contrast, W0 and W60Asc showed lower solubility values of 72.41% and 77.09%, respectively. Hydrophobicity measurements indicated the highest surface hydrophobicity for H60Asc (6382.27 So) and P600Asc (3981.13 So), while P60Cys and W60Cys exhibited negative hydrophobicity values, suggesting a highly hydrophilic surface. The antioxidant capacity was significantly enhanced with NAC and ASC, particularly in W60Cys and H60Cys, which recorded the highest antioxidant activities of 738.46 and 742.98 μM TE/g protein, respectively. Color analysis revealed that SPCs treated with ASC and NAC had higher lightness ( L∗ ) and yellowness ( +b ∗) values compared to untreated proteins, with H60Cys showing the highest lightness ( L∗ = 54.16) and yellowness ( b∗ = 44.43). These findings indicate that NAC and ASC treatments enhance the functional characteristics of SPCs, making them adaptable to various food applications, such as low-fat whipping creams. The study provides an innovative approach by using NAC and ASC to improve both the nutritional and sensory qualities of SPCs, offering a new solution for overcoming the challenges of greening and solubility. The optimal treatments were found to be H60Cys and W60Cys, which showed the most significant improvements in solubility, antioxidant activity, and color properties. • The effects of acetylcysteine (NAC) and ascorbic acid (ASC) on the physicochemical properties of sunflower protein concentrates (SPCs). • NAC and ASC improved SPC solubility, exceeding 90% in optimal treatments. • Antioxidant capacity peaked at 742.98 μM TE/g protein in H60Cys treatment. • Color parameters improved with ASC and NAC, enhancing lightness and yellowness. • Study offers solutions to greening and solubility issues in sunflower proteins.