Sunflower meal/cake as a sustainable protein source for global food demand: Towards a zero-hunger world

Hadidi, Milad; Aghababaei, Fatemeh; McClements, David Julian

doi:10.1016/j.foodhyd.2023.109329

Cited by 24 publications

(6 citation statements)

References 74 publications

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“…On the other hand, SBPC and SFPC exhibit minimal residual oil (1.25 ± 0.35 and 1.05 g/100 g, respectively), and are not signi cantly different from each other. These outcomes align with those reported by other authors for Soybean oil press cake and sun ower oil press cake, respectively [52,53].…”

Section: Residual Oil Contentsupporting

confidence: 92%

Proximate Composition, Antioxidant Activity, Lipids and Elemental Profiling of Argan, Almond, Sesame, Nigella, Soybean and Sunflower Oil Press Cakes Reveal a Great Potential of Valorization

Hallouch,

Ibourki,

Devkota

et al. 2024

Preprint

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Purpose : The oil industry generates substantial quantities of oilcake. These residues are traditionally used in many domains for multiple purposes. In order to explore other potential uses of these by-products, a comprehensive physicochemical characterisation was conducted. Methods : The analysis encompassed various parameters, including mineral profiling, protein content, fiber content, fatty acid composition, sterol content, total polyphenol, total flavonoid content, and antioxidant activity in argan, almond, sesame, nigella, sunflower, and soybean press cake. Results : Results indicated that potassium (K), phosphorus (P), magnesium (Mg), calcium (Ca), and sodium (Na) constituted the primary mineral elements in the studied oilcake. Regarding protein content, argan and soybean press cakes contained the highest level of 45.90±0.10 and 44.85±1.10 g/100g, respectively, while nigella and sunflower press cakes had the lowest protein content of 25.62±1.99 and 26.43±2.06 g/100g, respectively. The fatty acid composition revealed that the residual oils extracted could present beneficial properties, as they are rich in unsaturated fatty acids. Nigella press cake oil has a high oleic acid content (67.65%), while Sunflower press cake oil is richest in linoleic acid (54.17%). Sunflower press cake outperformed in total phenolic and flavonoid content, with registered values of 9.82 mg GAE/g and 15.44 mg QE/g, respectively. Additionally, sunflower press cake demonstrated the highest DPPH and FRAP antioxidant activity, and the values were 34.05 and 8.90 mg AAE/g, respectively. Conclusion : The findings suggest that oilcake could be considered as a rich nutrient source and their extracts exhibit substantial potential for added value, warranting focused attention in future research and development.

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Section: Residual Oil Contentsupporting

confidence: 92%

Proximate Composition, Antioxidant Activity, Lipids and Elemental Profiling of Argan, Almond, Sesame, Nigella, Soybean and Sunflower Oil Press Cakes Reveal a Great Potential of Valorization

Hallouch,

Ibourki,

Devkota

et al. 2024

Preprint

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“…The product is usually considered beneficial because of its neutral taste and lack of allergenicity compared to soy, with a good amino acid profile, but has the downside of containing phenolics such as caffeic and chlorogenic acids, which negatively affect technological and textural properties of sunflower seed proteins [99]. According to Hadidi et al [104], sunflower seeds contain around 20-25% protein, and sunflower meal/cake contains around 40% protein, which can increase up to 50% after oil removal. From a structural point of view, sunflower proteins are made up of two groups: 11S globulin (helianthinin) and 2S albumin in a 2:1 ratio, but their extraction and isolation is hindered by phenolic compounds, which negatively affect appearance and taste of the extract [105].…”

Section: Oil Seed Proteinsmentioning

confidence: 99%

An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product

Benković,

Jurinjak Tušek,

Sokač Cvetnić

et al. 2023

Gels

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Plant-based meat analogues are food products made from vegetarian or vegan ingredients that are intended to mimic taste, texture and appearance of meat. They are becoming increasingly popular as people look for more sustainable and healthy protein sources. Furthermore, plant-based foods are marketed as foods with a low carbon footprint and represent a contribution of the consumers and the food industry to a cleaner and a climate-change-free Earth. Production processes of plant-based meat analogues often include technologies such as 3D printing, extrusion or shear cell where the ingredients have to be carefully picked because of their influence on structural and textural properties of the final product, and, in consequence, consumer perception and acceptance of the plant-based product. This review paper gives an extensive overview of meat analogue components, which affect the texture and the structure of the final product, discusses the complex interaction of those ingredients and reflects on numerous studies that have been performed in that area, but also emphasizes the need for future research and optimization of the mixture used in plant-based meat analogue production, as well as for optimization of the production process.

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“…The SSC has been recognised as a valuable feed component for a variety of livestock. However, more recently, due to the global need for sustainable protein sources, the recognition of SSC as a plant food source for humans has increased [2]. Proteins are the main constituents extracted from sunflower seed cake accounting for up to 20-25% of its composition.…”

Section: Introductionmentioning

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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Sunflower meal/cake as a sustainable protein source for global food demand: Towards a zero-hunger world

Cited by 24 publications

References 74 publications

Proximate Composition, Antioxidant Activity, Lipids and Elemental Profiling of Argan, Almond, Sesame, Nigella, Soybean and Sunflower Oil Press Cakes Reveal a Great Potential of Valorization

Proximate Composition, Antioxidant Activity, Lipids and Elemental Profiling of Argan, Almond, Sesame, Nigella, Soybean and Sunflower Oil Press Cakes Reveal a Great Potential of Valorization

An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product

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

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