Multicomponent emulsifiers from sunflower seeds

Karefyllakis, Dimitris; Goot, Atze Jan van der; Nikiforidis, Constantinos V.

doi:10.1016/j.cofs.2019.07.005

Cited by 22 publications

(15 citation statements)

References 53 publications

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“…The type of fat (fat with a high or low melting point) seems to be less important for finely ground sausages applications like frankfurters, whereas fats with higher melting points are used when manufacturing cooked coarse cutting sausages or emulsion-type products with fat inclusions like mortadella [ 15 ]. Stabilisation of the fat in such plant-based foods can be achieved with the selection of the plant proteins with good emulsification capacities or even the use of native oleosomes [ 19 ] (see Section 3.1 ). Next to that, the use of protein-rich ingredient where oil is still in its native oleosome structure can also form fat containing gels when heated, which can be suitable for this type of products [ 20 ].…”

Section: Meat Analogue Products Formulationmentioning

confidence: 99%

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Kyriakopoulou

Keppler

Goot

2021

Foods

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357

197

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Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects. Minced products, like burger patties and nuggets, muscle-type products, like chicken or steak-like cuts, and emulsion products, like Frankfurter and Mortadella type sausages, are the major categories of meat analogues. In this review, we discuss key ingredients for the production of these novel products, with special focus on protein sources, and underline the importance of ingredient functionality. Our observation is that structuring processes are optimized based on ingredients that were not originally designed for meat analogues applications. Therefore, mixing and blending different plant materials to obtain superior functionality is for now the common practice. We observed though that an alternative approach towards the use of ingredients such as flours, is gaining more interest. The emphasis, in this case, is on functionality towards use in meat analogues, rather than classical functionality such as purity and solubility. Another trend is the exploration of novel protein sources such as seaweed, algae and proteins produced via fermentation (cellular agriculture).

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Section: Meat Analogue Products Formulationmentioning

confidence: 99%

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Kyriakopoulou

Keppler

Goot

2021

Foods

Self Cite

357

197

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“…For the food sector, where functionality (emulsification, gelling formation, thickening, viscosity) is given by combining several ingredients, high degree of purity might not be needed. Limited studies are available (Geerts et al, 2017;Karefyllakis et al, 2019;Kornet et al, 2020), exploring this new way of thinking, and they have shown that the properties of the final products are not significantly changed.…”

Section: Future Prospectsmentioning

confidence: 99%

A Structured Approach to Recover Valuable Compounds from Agri-food Side Streams

Moreno-González

Ottens

2021

Food Bioprocess Technol

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Food side streams contain useful compounds such as proteins, sugars, polyphenols, and amino acids that might get discarded during processing. The concentration of these components may be low (e.g., fruit side streams are mainly composed by water, around 90%, while polyphenol content in rapeseed meal is less than 3% dry weight) and therefore effective separation techniques should be evaluated. The aim of this review is to identify the different process steps (like pretreatment, volume reduction, phase change, solid removal, purification, and formulation) required to recover high-value products from agri-food residues. It reviews different plant-based byproducts as sources (cereal bran, fruit pomace, oilseed meals, fruit wastewater) of valuable compounds and discusses the relevant technologies required for processing (such as extraction, adsorption, crystallization, drying, among others). A structured approach to design recovery processes presented focused on high purity products. This work demonstrates that multiple high-value products can be recovered from a single agri-food side stream depending on the processing steps and the origin source (strong and soft structures and wastewater).

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“…In comparison with literature [38], indicated that heating sunflower kernels before hexane and aqueous extraction process improved oil recovery efficiency. [39] also reported the highest oil yield of 47.06% of jatropha kernels at a drying temperature of 80 • C. The linear regression equations expressing oil expression efficiency, OEE (%), and energy per volume oil (kJ/L), dependent on the combined temperature effects (heating and freezing), TP ( • C), are given in Equations (5) and 6 [38], indicated that heating sunflower kernels before hexane and aqueous extraction process improved oil recovery efficiency. [39] The coefficients described in the equations were statistically significant (P-value < 0.05) with coefficients of determination (R 2 ) values of 0.908 and 0.373 respectively.…”

Section: Evaluation Of Heating and Freezing Temperatures Tp ( • C)mentioning

confidence: 99%

“…Among these crops, sunflower seeds are advantageous since they contain low amounts of allergen factors, anti-nutritional, and toxic compounds, such as toxic cyanogens and saponins [3,4]. The sunflower seed is a rich source for oil whiles the seedcake or meal, rich in protein and fibres, is a by-product used as animal feed [5][6][7][8][9].…”

Section: Introductionmentioning

confidence: 99%

Investigation of Heating and Freezing Pretreatments on Mechanical, Chemical and Spectral Properties of Bulk Sunflower Seeds and Oil

et al. 2020

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The present study examined the effects of heating and freezing pretreatments on the mechanical, chemical, and spectral characteristics of sunflower seeds and oil under a linear compression process involving a universal compression-testing machine and a pressing vessel of diameter 60 mm with a plunger. The heating temperatures ranged from 40 to 80 °C and freezing temperatures from −2 to −36 °C at constant heating time of 30 min. The pretreated samples of initial height of 80 mm (22.6 × 10−5 m3) were compressed under a preset load of 100 kN and a speed of 5 mm/min. The results showed that oil expression efficiency significantly increased (p < 0.05) with increased heating temperatures but decreased with freezing temperatures. The lowest energy per volume oil of 22.55 ± 0.919 kJ/L was recorded at 80 °C compared to 26.40 ± 0.307 kJ/L noticed at −2 °C and control (25 °C) of 33.93 ± 3.866 kJ/L. The linear regression equations expressing oil expression efficiency, energy per volume oil, peroxide value, and free fatty acid, dependent on heating and freezing temperatures, were described with coefficients of determination between 0.373 and 0.908. Increased heating temperatures increased the UV absorption rate of the oil samples at a wavelength of 350 nm. The study is part of the continuing research on linear compression modeling of all processing factors, whereby the results are intended to be applied to the non-linear process dealing with a mechanical screw press to improve the oil extraction process.

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Multicomponent emulsifiers from sunflower seeds

Cited by 22 publications

References 53 publications

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

A Structured Approach to Recover Valuable Compounds from Agri-food Side Streams

Investigation of Heating and Freezing Pretreatments on Mechanical, Chemical and Spectral Properties of Bulk Sunflower Seeds and Oil

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