Chemical, Bioactive, and Functional Characterization of a Protein Preparation from Prunus padus L. Flour

This study analyzed the chemical, functional, and bioactive properties of a protein preparation obtained from bird cherry (<i>Prunus padus</i> L.) flour. The extraction process significantly increased the protein content from 15.44 g/100 g to 39.72 g/100 g and altered the lipid composition, with an increase in saturated and polyunsaturated fatty acids. The protein preparation exhibited high solubility (76%) and water-binding capacity, demonstrating technological potential for use in the production of plant-based beverages and emulsions. Changes in color and emulsifying properties indicated its suitability for incorporation into colored food products. The analysis of total phenolic content, antioxidant activity, and amygdalin showed that the extraction process largely retained these bioactive properties, although individual phenolic compounds were not profiled. This study is the first to provide a comprehensive characterization of the protein fraction from <i>Prunus padus</i> L. flour, encompassing chemical, functional, and bioactive properties, thereby filling a significant gap in the literature. In summary, bird cherry flour is an attractive source of natural proteins and bioactive compounds, with potential applications in the food industry, while maintaining a favorable nutritional and functional profile. To date, no comprehensive chemical, functional, and bioactive characterization of the protein fraction from <i>Prunus padus</i> L. flour has been reported.