Document Type

Article

Publication Date

12-2025

Keywords

Red lentil proteins, Supercritical carbon dioxide, Drying, Moisture content, Optimization, Functionality

Abstract

Red lentils are protein-rich sources that are highly regarded in the plant-based food industry for their color. Appropriate drying methods are essential for maintaining the physicochemical and nutritional properties of the proteins. This study investigates the impact of three drying methods, namely oven drying, freeze-drying, and supercritical carbon dioxide (SC-CO₂) drying, on the physicochemical and functional properties of red lentil proteins (RLP). SC-CO₂ drying was optimized at varying temperatures (35–55 °C), pressures (10–20 MPa), and CO₂ flow rates (2–3 L/min), with optimal drying observed at 55 °C, 20 MPa, and 3 L/min, resulting in significantly reduced moisture content (5.7 %). Among the drying techniques, the SC-CO₂-dried samples exhibited superior foaming (215 %) and emulsifying properties, which were attributed to smaller particle size, improved solubility, and moderate surface hydrophobicity. Freeze-dried samples displayed a porous, sponge-like structure with loosely aggregated particles, correlating with higher water and oil absorption indices and increased creaming capacity. Oven-dried samples, by contrast, exhibited denser and rougher surface morphology, resulting in reduced solubility and functional properties. Color analysis revealed that SC-CO₂ drying best preserved the natural pinkish-red color of RLP, while oven-dried samples appeared more faded with lower chroma and hue values. These findings demonstrate that SC-CO₂ drying is a promising, efficient, and eco-friendly alternative for preserving protein quality and enhancing functionality for food applications.

Comments

Web of Science

Elsevier

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Food Science Commons

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