Innovative applications and therapeutic potential of oilseeds and their by‐products: An eco‐friendly and sustainable approach

Abstract

The risk of inadequate management of agro‐waste is an emerging challenge. However, the economic relevance of agro‐waste valorization is one of the key strategies to ensure sustainable development. Among the agro‐waste, oilseed waste and its by‐products are usually seen as mass waste after the extraction of oils. Oilseed by‐products especially oilseed cakes are a potential source of protein, fiber, minerals, and antioxidants. Oilseed cakes contain high value‐added bioactive compounds which have great significance among researchers to develop novel foods having therapeutic applications. Moreover, these oilseed cakes might be employed in the pharmaceutical and cosmetic industries. Thus, as a result of having desirable characteristics, oilseed by‐products can be more valuable in wide application in the food business along with the preparation of supplements. The current review highlights that plentiful wastes or by‐products from oilseeds are wasted if these underutilized materials are not properly valorized or effectively utilized. Hence, promising utilization of oilseeds and their wastes not only assists to overcome environmental concerns and protein insecurity but also helps to achieve the goals of zero waste and sustainability. Furthermore, the article also covers the production and industrial applications of oilseeds and by‐products along with the potential role of oilseed cakes and phytochemicals in the treatment of chronic diseases.

Optimization of extraction parameters of protein isolate from milk thistle seed: Physicochemical and functional characteristics

“…However, the growing human population creates a need for a more logical use of by‐products from the food processing industry (Jozinović et al., 2017 ). Therefore, oilseeds and oils are increasingly common constituents in food products, and as a result, oil plant production is steadily increasing on a global scale (Usman et al., 2023 ).…”

Extrusion Processing of Biomass By-Products for Sustainable Food Production

“…drying, grinding) are also required to remove water and minimise microbial activity, which can reduce subsequent transport costs, minimise food spoilage, and enhance the manufacturing viability of downstream products. Effective drying methods for different by-product types are required to be investigated to ensure to viability of energy and cost consumption [69]. Due to the distributed nature of by-product production, it is not feasible to perform these additional processing steps at the by-product generation site.…”

“…Suitable processing techniques are required to obtain novel products that are safe and allergenfree. Toxicity studies implemented within the development of novel food will be essential to ensure product safety and consumer acceptance [69].…”

Spray-Drying Impact the Physicochemical Properties and Formation of Maillard Reaction Products Contributing to Antioxidant Activity of Camelina Press Cake Extract

“…It is reported that camelina exhibits a lower percentage of essential amino acids in comparison with canola protein [ 9 ], but its composition is well-balanced [ 10 ]. The increasing use of the cold-pressing procedure to obtain the oil is responsible for generating huge amounts of press cakes, which are currently considered a by-product [ 11 ]. The annual production of press cakes and oil industry residues in 2018/2019 was estimated at 600.47 million metric tons [ 12 ].…”

“…To reduce food waste, by-products represent a source of valuable extracts that serve as food additives, including for gluten-free diets. Their high water content and composition, however, makes fresh plant extracts prone to spoilage by microorganisms; in addition, individual phytochemicals tend to have low stability and show vulnerability to oxidation, degradation and hydrolytic cleavage [ 11 , 14 ]. Hence, they should be adequately stabilized before being stored and incorporated into the end product.…”