High-intensity ultrasound-based process strategies for obtaining edible sunflower (Helianthus annuus L.) flour with low-phenolic and high-protein content

Friolli, Mariana Pacífico dos Santos; Silva, Eric Keven; Napoli, Daniele Cristina da Silva; Sanches, Vítor Lacerda; Rostagno, Maurício Ariel; Pacheco, Maria Teresa Bertoldo

doi:10.1016/j.ultsonch.2023.106449

Cited by 5 publications

(6 citation statements)

References 41 publications

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“…The change in the composition of the samples as a function of processing can be seen in Figure 1 as reported by Friolli et al [14]. Initially, the SM was obtained from its partially defatted form through mechanical pressing (cold extraction) from shelled grains.…”

Section: Chemical Compositionmentioning

confidence: 61%

“…As described by Friolli et al [14], the residual oil was extracted from SM using supercritical CO 2 in a supercritical fluid extraction system (SFE Thar Technologies, model SFE-2 × 5LF-2-FMC, Pittsburgh, PA, USA) at 50 • C and 40 MPa with a flow rate of 200 g/min CO 2 . A solvent to feed mass ratio of 38.4 was applied to extract the lipid content from 3.1 kg of SM.…”

Section: Sunflower Meal Degreasing Followed By Phenolic Content Extra...mentioning

confidence: 99%

“…Cavitation refers to the formation, growth, and implosion of tiny bubbles in the liquid caused by the rapid pressure changes induced by ultrasound. During the implosion of these bubbles, localized high pressures and temperatures are reached, leading to the disruption of cell walls and the release of intracellular components, including proteins [9,11,14]. However, it is necessary to consider the pH of the solution in addition to the sonication time, a variable that may cause the denaturation of proteins and the formation of protein aggregates that reduce solubility [42,50].…”

Section: Solubilitymentioning

confidence: 99%

“…Likewise, HIUS has attracted an interest for a new food process design due to its action mechanism mainly being applied to the extraction processes of phenolic compounds. In this regard, we evaluated how the sequential processing of sunflower meal using SCO 2 and HIUS, investigated by Friolli et al [14], could affect the quality and technological attributes of sunflower protein flour.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, this study explored the application of SCO 2 and HIUS in processing and raising the protein content of sunflower meal. According to Friolli et al [14], SCO 2 was used to reduce the lipid content, and an HIUS-process-based strategy was investigated to reduce the phenolic content, enhancing the sensory attributes of the novel food ingredient. In this context, the aim of this study was to understand the impact of these innovative technologies in obtaining sunflower flour with a high protein content and a reduced phenolic content from a nutritional and technological point of view.…”

Section: Introductionmentioning

confidence: 99%

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Sequential Processing Using Supercritical Carbon Dioxide and High-Intensity Ultrasound in Sunflower Protein Flour Production: Nutritional Value, Microstructure, and Technological Functionality

et al. 2023

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Sunflowers are among the world’s most widely cultivated oilseeds with an interesting nutritional composition. A biomass composed mainly of carbohydrates, fibers, and proteins is generated from sunflower oil production. In this context, the objective of this study was to investigate the application of emerging technologies to sunflower biomass to obtain an edible protein-rich flour with the potential to be exploited in the food industry. The effects of the optimized conditions for the sequential processing of sunflower meal using supercritical carbon dioxide (SCO2) and high-intensity ultrasound (HIUS) were investigated. The protein structure was preserved even after the application of HIUS to the flour as verified through differential scanning calorimetry (DSC) and the electrophoresis curves. The fact that the HIUS treatment did not modify the protein structure demonstrates that this emerging technology could be incorporated into the processing chain of this new food ingredient (sunflower flour) without promoting damage to the nutritional value of the product regarding its protein content. At a pH of 7.0, the flour showed only 30% solubility, and HIUS application improved both the formation and the stability of the emulsion when compared to the other samples. The preliminary evaluation of cell viability (caco2 cells) showed its protective potential against reactive oxygen species. Therefore, the flour resulting from the green processes presented the potential to be employed as an ingredient in the food industry, presenting a technological and nutritional potential when considering its chemical composition. In addition to the novel edible flour, the phenolic compounds obtained a present potential as a functional ingredient to be incorporated into foods.

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Section: Chemical Compositionmentioning

confidence: 61%

Section: Sunflower Meal Degreasing Followed By Phenolic Content Extra...mentioning

confidence: 99%