Improving plant proteins functionality and bioactivityThis project introduced an innovative ultrasonic-assisted method to produce Maillard conjugates using non-traditional plant proteins, specifically amaranth, combined with polysaccharides extracted from locally sourced seaweed. Unlike conventional methods, this technique relies on ultrasonic energy to drive the conjugation reaction, eliminating the need for chemical solvents and drastically reducing the processing time. To streamline and optimise the process, an artificial neural network was developed and trained using existing experimental data. This model predicted the optimal parameters for conjugation, which were subsequently validated through laboratory trials. Once confirmed, the optimised process was used to produce Maillard conjugates that were then spray-dried, employing a scalable unit operation already widely used in the food and dairy industries. This not only ensured the feasibility of commercial production but also resulted in a clean, functional ingredient ready for use in nutraceutical and functional food formulations.
