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Ultrasound as a Technique to Extract Plant Proteins: Effects, Yields and Modifications
Review Article | Published: 29 June 2025
Agricultural Science and Food Processing Volume 2, Issue 2, 2025: 89-105
Volume 2, Issue 2, Agricultural Science and Food Processing
Volume 2, Issue 2, 2025
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Agricultural Science and Food Processing, Volume 2, Issue 2, 2025: 89-105

Open Access | Review Article | 29 June 2025
Ultrasound as a Technique to Extract Plant Proteins: Effects, Yields and Modifications
by
Yuelin Zhan Yuelin Zhan 1 *
1 College of Science, Engineering and Food Science, University College Cork, Cork, Ireland
* Corresponding Author: Yuelin Zhan, [email protected]
DOI: 10.62762/ASFP.2025.102130
ARK: ark:/57805/asfp.2025.102130
Received: 16 June 2025, Accepted: 28 June 2025, Published: 29 June 2025  
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Abstract
Plant-based proteins have been promoted in research for various reasons. First, more people choose to live sustainably with environmental concerns. Moreover, adequate proteins are required for the new challenge in an expanding world population. Furthermore, from an industrial perspective, extracting nutrients from cheaper sources with better value in both nutrients and markets is in demand. Proteins from traditional sources such as soy and wheat, seeing potential value in other protein-rich legumes, seeds, or even leaves, have been considered as sources over the past 20 years in approximation. The extractions can be done traditionally by thermal or alkali methods, while other novel techniques, including ultrasonication, fit the need to improve extraction efficiency and better functional properties and less energy-intensive. Ultrasonic-assisted extraction (UAE), mostly applied in alkaline conditions, and aqueous extraction with variations, have improved yield and better functionality in most plants, compared to the traditional alkaline method. In practical use, multiple established methods are applied together to accomplish the best results, apart from limitations. The review aims to examine the data from these results and to provide general evidence of availability, meanwhile mentioning some definite challenges in real manufacturing environments. Regarding its better applications to manufacturers, possible guidelines in practice are presented.
Graphical Abstract
Ultrasound as a Technique to Extract Plant Proteins: Effects, Yields and Modifications
Keywords
UAE
alkaline
extraction
yield
protein
functional properties
antioxidant
Data Availability Statement
Data will be made available on request.
Funding
This work was supported without any funding.
Conflicts of Interest
The authors declare no conflicts of interest.
Ethical Approval and Consent to Participate
Not applicable.
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APA Style
Zhan, Y. (2025). Ultrasound as a Technique to Extract Plant Proteins: Effects, Yields and Modifications. Agricultural Science and Food Processing, 2(2), 89–105. https://doi.org/10.62762/ASFP.2025.102130
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TY  - JOUR
AU  - Zhan, Yuelin
PY  - 2025
DA  - 2025/06/29
TI  - Ultrasound as a Technique to Extract Plant Proteins: Effects, Yields and Modifications
JO  - Agricultural Science and Food Processing
T2  - Agricultural Science and Food Processing
JF  - Agricultural Science and Food Processing
VL  - 2
IS  - 2
SP  - 89
EP  - 105
DO  - 10.62762/ASFP.2025.102130
UR  - https://www.icck.org/article/abs/ASFP.2025.102130
KW  - UAE
KW  - alkaline
KW  - extraction
KW  - yield
KW  - protein
KW  - functional properties
KW  - antioxidant
AB  - Plant-based proteins have been promoted in research for various reasons. First, more people choose to live sustainably with environmental concerns. Moreover, adequate proteins are required for the new challenge in an expanding world population. Furthermore, from an industrial perspective, extracting nutrients from cheaper sources with better value in both nutrients and markets is in demand. Proteins from traditional sources such as soy and wheat, seeing potential value in other protein-rich legumes, seeds, or even leaves, have been considered as sources over the past 20 years in approximation. The extractions can be done traditionally by thermal or alkali methods, while other novel techniques, including ultrasonication, fit the need to improve extraction efficiency and better functional properties and less energy-intensive. Ultrasonic-assisted extraction (UAE), mostly applied in alkaline conditions, and aqueous extraction with variations, have improved yield and better functionality in most plants, compared to the traditional alkaline method. In practical use, multiple established methods are applied together to accomplish the best results, apart from limitations. The review aims to examine the data from these results and to provide general evidence of availability, meanwhile mentioning some definite challenges in real manufacturing environments. Regarding its better applications to manufacturers, possible guidelines in practice are presented.
SN  - 3066-1579
PB  - Institute of Central Computation and Knowledge
LA  - English
ER  -
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@article{Zhan2025Ultrasound,
  author = {Yuelin Zhan},
  title = {Ultrasound as a Technique to Extract Plant Proteins: Effects, Yields and Modifications},
  journal = {Agricultural Science and Food Processing},
  year = {2025},
  volume = {2},
  number = {2},
  pages = {89-105},
  doi = {10.62762/ASFP.2025.102130},
  url = {https://www.icck.org/article/abs/ASFP.2025.102130},
  abstract = {Plant-based proteins have been promoted in research for various reasons. First, more people choose to live sustainably with environmental concerns. Moreover, adequate proteins are required for the new challenge in an expanding world population. Furthermore, from an industrial perspective, extracting nutrients from cheaper sources with better value in both nutrients and markets is in demand. Proteins from traditional sources such as soy and wheat, seeing potential value in other protein-rich legumes, seeds, or even leaves, have been considered as sources over the past 20 years in approximation. The extractions can be done traditionally by thermal or alkali methods, while other novel techniques, including ultrasonication, fit the need to improve extraction efficiency and better functional properties and less energy-intensive. Ultrasonic-assisted extraction (UAE), mostly applied in alkaline conditions, and aqueous extraction with variations, have improved yield and better functionality in most plants, compared to the traditional alkaline method. In practical use, multiple established methods are applied together to accomplish the best results, apart from limitations. The review aims to examine the data from these results and to provide general evidence of availability, meanwhile mentioning some definite challenges in real manufacturing environments. Regarding its better applications to manufacturers, possible guidelines in practice are presented.},
  keywords = {UAE, alkaline, extraction, yield, protein, functional properties, antioxidant},
  issn = {3066-1579},
  publisher = {Institute of Central Computation and Knowledge}
}
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