Mary Nkongho Tanyitiku

University of Greenwich, United Kingdom

Abstract Title: Enzymatic hydrolysis enhances the functional and bioactive properties of stinging nettle (Urtica dioica L.) protein hydrolysates

Biography:

Dr Tanyitiku is a research fellow in food and safety at the Natural Resources Institute, University of Greenwich and a visiting food scientist at the Women’s Network for Biodiversity and Food Science, Cameroon. Prior to this, she worked as a postdoctoral researcher at the same institution and studied the effect of processing on the techno-functional, nutritional and sensory characteristics of African cereal-based complementary foods as well as with the Netherlands Development Organisation, Cameroon, to improve the performance of women cooperatives/CIG in the dairy value chain. Her current research interests are in the nutrition and safety of locally produced foods.

Research Interest:

Stinging nettle (Urtica dioica L.) is an underutilised but protein-rich plant with potential applications in functional foods. This study investigated the effect of enzymatic hydrolysis on the structural, functional and bioactive properties of nettle protein. Protein isolates were hydrolysed using two food-grade proteases, Alcalase® and Flavourzyme®, applied individually for 4 h, as well as sequentially (Alcalase® 2 h followed by Flavourzyme® 2 h). Hydrolysates were characterised by degree of hydrolysis, structural modifications, techno-functional performance and in vitro digestibility. Enzymatic treatment significantly altered the protein structure, as evidenced by changes in peptide size distribution and FTIR profiles. Alcalase® treatments produced the highest degree of hydrolysis, generating low-molecular-weight peptides with enhanced solubility across a wide pH range. Flavourzyme® and sequential hydrolysis improved emulsifying and foaming properties, indicating favourable modifications in surface activity. All hydrolysates exhibited increased antioxidant potential compared with the unhydrolysed protein, with sequential treatment producing the strongest DPPH and ABTS radical-scavenging activities. Overall, enzymatic hydrolysis markedly improved both the functional and bioactive attributes of nettle protein, demonstrating its promise as a sustainable ingredient for functional foods and nutraceutical formulations. The study highlights stinging nettle as an emerging plant protein source with enhanced value through targeted bioprocessing.