Foods and raw materials, Год журнала: 2024, Номер unknown, С. 117 - 122
Опубликована: Дек. 25, 2024
Oilseed press-cakes, a by-product of the oil industry, are currently utilized primarily as animal feed. However, their high protein content and nutritional value make them promising sustainable alternative source for human nutrition. Their utilization aligns with principles circular economy resource upcycling, promoting more efficient use agroindustrial by-products in food sector. This research featured industrial dehulled sunflower press-cake 44.4% total phenolic 33.8 mg GAE/g solids. The functional properties micronized its extract were investigated, focus on impact ultrasound treatment. Sonication notably enhanced water-holding capacity by 25% oil-holding 48% presscake improving suitability applications that require moisture lipid retention, such baked goods snacks. In extracted fraction (72.6% protein), treatment improved emulsifying 8.5% stability 17%, reinforcing potential protein-fortified beverages, sauces, other emulsified foods. this research, sonication emerged processing step worthy further optimization, given ability to enhance key materials. Targeted micronization, extraction, made it possible upcycle nutritionally valuable ingredient either form or concentrated extract.
Язык: Английский