# An Exploratory Study on the Impact of MIPEF-Assisted Extraction on Recovery of Proteins, Pigments, and Polyphenols from Sub-Standard Pea Waste

## TL;DR

This study explores using electric pulses to extract proteins from low-quality peas, finding that timing and pH affect recovery efficiency.

## Contribution

The study introduces MIPEF as a novel method for co-extracting proteins, pigments, and polyphenols from pea waste.

## Key findings

- MIPEF after alkalinization at pH 9.0 maximized protein recovery due to enhanced electroporation.
- Higher pH levels did not significantly improve protein extraction despite increased energy delivery.
- MIPEF reduced polyphenol and pigment concentrations, likely due to aggregation.

## Abstract

The growing demand for sustainable protein sources has intensified the need for efficient valorisation of legume by-products. This study investigated the application of moderate intensity pulsed electric fields (MIPEF; 5 kV/cm, 4 μs, 500 pulses) as a green technology for assisting the co-extraction of proteins, pigments, and polyphenols from industrial substandard peas (Pisum sativum L.). Aqueous pea dispersions (20 g/100 g) were subjected to alkalinization (pH 9–12), and MIPEF applied either before or after the pH adjustment. The highest protein recovery was achieved when MIPEF was applied after alkalinization at pH 9.0, due to the increased conductivity and energy input enhancing electroporation-driven protein release. Although higher pH levels increased energy delivery, they did not significantly improve protein extraction. Conversely, MIPEF application decreased total polyphenol and pigment concentrations in the extract, likely due to aggregation phenomena. Overall, these preliminary results indicate that combining mild alkalinization with MIPEF might represent a promising and energy-efficient approach for protein recovery from legume side-streams. Further optimization is required to improve protein recovery while preserving the stability of co-extracted bioactive compounds.