A review on protein extracts from sunflower cake: techno-functional properties and promising modification methods

Subaşı, Büşra Gültekin; Vahapoğlu, Beyza; Capanoglu, Esra; Mohammadifar, Mohammad Amin

doi:10.1080/10408398.2021.1904821

Cited by 22 publications

(11 citation statements)

References 117 publications

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“…The improvement in the nutritional value of the modified products was associated with the significantly higher content of protein, fat, and fiber in the sunflower seed cake than in the rice flour 9 , 27 – 29 . Sunflower seeds are also a valuable source of antioxidants 9 , 15 .…”

Section: Discussionmentioning

confidence: 99%

Sunflower seed cake as a source of nutrients in gluten-free bread

Blicharz-Kania

Pecyna

Zdybel

et al. 2023

Sci Rep

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An increase in the demand for cold-pressed vegetable oils can be observed, e.g. from sunflower. The press cake formed during sunflower oil production can also be an important source of protein, carbohydrates, and phenolic compounds. The aim of the study was to examine the quality of gluten-free breads fortified with sunflower seed cake. The fortified products were characterized by lower moisture content (49.35–48.87%). The bake loss parameter decreased after the use of the highest 15% dose of the sunflower cake. The addition of the sunflower cake caused an increase in the content of nutrients, compared to the control sample: protein (7.44–9.69%d.b.), fat (3.41–10.72%d.b.), crude fiber (1.23–2.34%d.b.), polyphenols (89.3–222.3 mg·100 gd.b.−1), and soluble sugars (2.42–2.73%d.b.). The gluten-free breads with the sunflower seed cake exhibited lower hardness, springiness, and chewiness but higher cohesiveness. The use of the additive contributed to the darkening of the gluten-free bread crumb. The appearance, consistency, aroma, and palatability of the sunflower cake-fortified gluten-free bread were found to be much more attractive than the parameters of the unmodified bread. The conducted research has shown that, thanks to sunflower cake addition, it is possible to obtain a highly nutritious product with desirable sensory quality.

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Section: Discussionmentioning

confidence: 99%

Sunflower seed cake as a source of nutrients in gluten-free bread

Blicharz-Kania

Pecyna

Zdybel

et al. 2023

Sci Rep

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“…A possible valorization of sunflower seeds involves the realization of new food products such as tablets that can be used as supplements [70] Other products obtained with sunflower oilcakes were biscuits (higher protein, phenols and antioxidants compounds) [85], cookies (addition of 10% results in better proteins digestibility and water absorption) and muffins (products with low carbohydrate content) [14].…”

Section: Sunflower Oilcakes Characterizationmentioning

confidence: 99%

“…Globally, sunflower seeds are ranked as one of the most produced oilseeds crops alongside rapeseed, soybean and cottonseed [13]. Their composition and nutritive values depend on numerous factors, namely genotype, soil type, agricultural practices, climatic and processing conditions [14]. Two types of sunflower seeds are known, namely the oilproducing seed and the ones used for confectionary purposes.…”

Section: Introductionmentioning

confidence: 99%

Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient

Petraru

Ursachi

Amariei

2021

Plants

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Ample amounts of by-products are generated from the oil industry. Among them, sunflower oilcakes have the potential to be used for human consumption, thus achieving the concept of sustainability and circular economy. The study assessed the nutritional composition of sunflower seeds, cold-pressed oil and the remaining press-cakes with the aim of its valorization as a food ingredient. Sunflower oil contains principally oleic (19.81%) and linoleic (64.35%) acids, which cannot be synthetized by humans and need to be assimilated through a diet. Sunflower seeds are very nutritive (33.85% proteins and 65.42% lipids and 18 mineral elements). Due to the rich content of lipids, they are principally used as a source of vegetable oil. Compared to seeds, sunflower oilcakes are richer in fibers (31.88% and 12.64% for samples in form of pellets and cake, respectively) and proteins (20.15% and 21.60%), with a balanced amino acids profile. The remaining oil (15.77% and 14.16%) is abundant in unsaturated fatty acids (95.59% and 92.12%). The comparison between the three products showed the presence of valuable components that makes them suitable for healthy diets with an adequate intake of nutrients and other bioactive compounds with benefic effects.

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“…In turn, the Wh7/SSCW3 was characterised by the highest available amino group content. Given the presumed composition of the sunflower seed cake washout matrix, which is likely to contain not only phenolic acids but also other constituents, including the water-soluble proteins extracted from the sunflower seed cake during the aqueous washing process used, this could probably be attributed to this explanation [54]. Moreover, it is worth noting that the powders did not follow the same The available amino group content (N α -acetyl-L-lysine) in liquid feeds calculated per wet basis (A) and in liquid feeds and powders calculated per dry matter (B); Wh-whey; SSCWsunflower seed cake washout; a-g -different letters within group (liquid feeds) representing different samples indicate significant differences (ANOVA, HSD Tukey, p < 0.05); A-C -different letters within group (powders) representing different samples indicate significant differences (ANOVA, HSD Tukey, p < 0.05).…”

Section: Available Amino Groups By O-phthaldialdehyde Methodsmentioning

confidence: 99%

Exploiting the Potential of Powdered Blends of Recovered Sunflower Seed Cake Phenolics and Whey—Development of Sustainable Food Additives

Michalska-Ciechanowska,

Brzezowska,

Lech

et al. 2024

Foods

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The management of side streams from the food industry, especially oil and dairy by-products, has become an important issue linked to the European Commission’s recommendations for a circular economy. This study aimed to obtain sustainable food additives in the form of soluble-type powders composed of whey and recovered phenolics originating from sunflower seed cake. In order to valorise these di-blend products, the powders were characterised in terms of their physical, chemical, and sensory attributes. Based on the study findings, the addition of sunflower seed cake washouts (SSCWs) to whey (Wh) decreased the dry matter in the feed that affected the viscosity and drying yield. The addition of SSCWs did not have a significant effect on the physical properties of powders, except for colour. By-product management proposed in the study resulted in the production of nutritious and ready-to-use products in powder form with improved functional properties in terms of phenolic compounds and antioxidant capacity. The powders were sensorially appealing with a tangy sourness entwined with a delicate interplay of sweet and salty flavours, which can be easily incorporated into different types of foodstuffs.

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A review on protein extracts from sunflower cake: techno-functional properties and promising modification methods

Cited by 22 publications

References 117 publications

Sunflower seed cake as a source of nutrients in gluten-free bread

Sunflower seed cake as a source of nutrients in gluten-free bread

Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient

Exploiting the Potential of Powdered Blends of Recovered Sunflower Seed Cake Phenolics and Whey—Development of Sustainable Food Additives

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