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The aim of this study is to evaluate the performance of ethanol and isopropanol in the extraction of macadamia oil and the production of protein concentrates from the defatted meal. Partially defatted macadamia cake is submitted to batch extractions in one stage of contact at 60, 75, and 90 °C, while the sequential extraction trials considering four stages are performed at 75 °C. Oil extraction yield is influenced by the solvent type, temperature, and pre‐treatment of the material. Absolute isopropanol at 90 °C enables to extract 66% of the oil while in the sequential configuration, oil yield up to 96% is attained after four stages. The retention of the solution adhered to the fiber (liquid holdup, LH) is affected by the type of solvent and characteristics of the raw material, being obtained LH values higher than 2. The oil extraction conditions affect negatively on the nitrogen solubility index of the defatted meal. The solvents in absolute degree impact less on the solubility of the proteins, enabling the production of macadamia protein concentrates (protein content of 70%) with functional properties suitable for using in the food industry. Practical Applications: This study is useful to oilseed processors and researchers because it addresses the issue of using macadamia cake as raw material to oil extraction with alcoholic solvents, ethanol, and isopropanol, which are less flammable and toxic than hexane. In addition, it is evaluated the effect of process variables on the oil yield, liquid holdup, and characteristics of the extraction products (oil and defatted meal). The results of this work could help to develop macadamia oil extraction process safe for the workers of oil industry and consumers and, simultaneously, to enable the use of by‐products (defatted meal) in the protein concentrates production. Macadamia oil extraction, from partially defatted macadamia cake, is carried out using ethanol and isopropanol (absolute and hydrated) as solvents. The products of macadamia oil extraction are characterized, thus the extracted oils show typical fatty acid composition and the defatted meal presented higher protein content than raw material. Therefore, from these defatted meals are produced macadamia protein concentrates, which show good functional properties to be used as food ingredients.

El nancite (Byrsonima crassifolia) es una fruta tropical perecedera, cuyo periodo de cosecha se da al inicio del invierno (mes de mayo) en los países de América Central. Los frutos se suelen consumir crudos, en refrescos, jaleas, jarabes o mermeladas, como saborizante para helados y como materia prima para productos de elaboración artesanal. No obstante, es necesario continuar promoviendo más alternativas de valor agregado para dicho producto. En ese sentido, estudios previos sugieren que la pulpa de nancite fresca aporta 66 kcal por cada 100 gramos y presenta un contenido de materia seca entre 20 y 25 %, lo que puede ser aprovechado en su agroindustrialización como producto deshidratado. Por lo tanto, en esta investigación se estudió el proceso de secado de la pulpa de nancite en términos del impacto de la temperatura en las tasas de secado y en el color del producto final. A través del análisis proximal de la parte comestible del nancite (pulpa) se determinó un contenido de humedad de 78.80 ± 0.32 % (b.h) y en base seca se determinó un contenido de carbohidratos de 78.67 ± 0.53 y extracto etéreo de 16.60 ± 0.27 %. Los experimentos de secado de este material se realizaron en secador de túnel usando aire seco con una velocidad de 2 m/s a temperaturas de 60°C, 70°C y 80°C. Los resultados sugieren que el contenido de humedad y el tiempo de secado disminuyen conforme se incrementa la temperatura de operación, sin embargo, a 60°C el producto seco presenta el menor pardeamiento, por lo que esta temperatura de secado podría recomendarse en procesos en los que se requiera una pulpa seca de color amarillo pálido.