Desenvolvimento e caracterização de suplemento alimentar proteico a partir de Pereskia aculeata Miller

Abstract

According to The Good Food Institute Brazil (GFI), the plant-based food market is growing by more than 7% annually. In this scenario, Pereskia aculeata Miller (PAM) stands out for its high protein content in its leaves, making it an excellent alternative to animal protein consumption. Thus, this study aimed to develop and characterize a protein food supplement from PAM leaves. The proximate composition was evaluated, extractive techniques were performed to increase the protein content, and the characterization of fresh PAM leaves was conducted after mucilage removal and acidbase extraction to assess changes in isoelectric point, morphology, chemical elements, and molecular weights following the applied extractive techniques. Additionally, a protein food supplement in gel form was developed and subjected to accelerated stability testing from day 0 to 90. From the results obtained, it is inferred that PAM is rich in protein (17.62%), and it was found that defatting was not effective in increasing the protein content of the sample. However, mucilage removal from PAM followed by acid-base extraction positively influenced the increase in protein content, especially for EXP RM 40 ºC, which showed a protein content of 56.53%. Regarding sample characterization, the isoelectric point remained at 1.7 after mucilage removal. However, there were morphological and elemental changes after the acid-base extractive process. The molecular weights found for the samples were characteristic of the enzyme rubisco. With a 220,83% increase in protein content for PAM, a protein food supplement in gel form was developed, with refrigeration conditions showing satisfactory results in terms of organoleptic characteristics, color, and pH throughout the stability study. It is concluded that removing mucilage from PAM leaves allowed for the development of a nutritionally rich protein food product that remained stable over the 90-day study period, positively impacting its consumer acceptance and commercial viability.