Sunflower seed byproduct and its fractions for food application: An attempt to improve the sustainability of the oil process

Abstract

The sunflower (Helianthus annus L.) is one of the main oil crops in the world grown for the production of edible and biodiesel oil. Byproducts of the extraction of sunflower oil constitute a raw material with potential for several applications in the food area due to its chemical composition, including the high content of proteins and phenolic compounds. Thoughtful of a consumer increasingly concerned with the environmental impact, we try to clarify in this review the potential of using sunflower seed byproducts and their fractions to enhance the production of potentially functional foods. The applications of sunflower seed byproduct include its transformation into flours/ingredients that are capable of improving the nutritional and functional value of foods. In addition, the protein isolates obtained from sunflower seed byproduct have good technological properties and improve the nutritional value of food products. These protein isolates can be used to obtain protein hydrolysates with technological and bioactive properties and as matrices for the development of edible, biodegradable, and active films for food. The sunflower seed byproduct is also a source of phenolic compounds with bioactive properties, mainly chlorogenic acid, which can be extracted by different methods and applied in the development of functional foods and active and bioactive food packaging. The use of sunflower seed byproduct and its fractions are promising ingredients for the development of healthier and less expensive foods as well as the alternative to decrease the environmental problems caused by the sunflower oil industry.

Improving the quality of rye-wheat bread enriched with flour from extruded kernels of sunflower seeds for food supplies to military personnel

“…But the introduction of sunflower cake/meal/flour more than 4.75 %, namely 5.0-12.5 %, worsened the texture of finished products. In [14] it is shown that partial replacement of wheat flour by 2.5-7.0 % of sunflower flour helps extend the period of freshness preservation and improve the nutritional value of finished products. But the introduction of sunflower flour into the bread recipe of 7.5-15.0 % contributed to the deterioration of the crumb consistency (insufficiently developed porosity).…”

Susceptibility of bacterial species isolated from mares to ozonated sunflower oil

“…Sunflower (Helianthus annus L.) oil, obtained from the seeds (one of the main oil crops in the world), is widely used for culinary and food technology purposes, which include cooking by frying, food packaging, and preservation (Kassab et al, 2019;Filho & Egea, 2021). The byproducts of the oil, often associated to negative environmental impacts and considered unuseful, are now relevant in the current global trend of implementation of greener industrial processes (Rai et al, 2016;Rauf et al, 2017).…”

Effect of minimal neutralization at optimal conditions on minor components and oxidation stability of sunflower oil

“…Sunflower is divided into two groups; the oilseed and non-oilseed. The chemical content of the sunflower oil depends on the genetic, environmental situations and the maturity of the seed (Baydar & Erbas, 2005;Abitogun et al, 2008;De Oliveira Filho & Egea, 2021). The quality and composition of sunflower seed that adapted to high temperature and limited water surrounding is impacted by maturity of the seed, growing conditions and storage parameters.…”