Rapeseed: Constituents and protein products. Part 3. Nutritional value of protein‐enriched products

Brückner, J.; Mieth, G.

doi:10.1002/food.19840280117

Cited by 3 publications

(1 citation statement)

References 133 publications

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“…Chlorogenic acid quinone/CGA‐Q reacts with proteins in sunflower seeds to form a green color in the sunflower seed cake by‐product of oil extraction. The food industry prefers neutral ingredients in terms of sensory attributes, as they can be used in a wider range of food applications without having a detrimental effect on quality (Brückner and Mieth ). Green pigmentation, outside of chlorophyll and its derivatives, is rare in legumes, grains, and oilseeds, which makes this specific interaction between CGA and proteins unique to sunflower (Yabuta and others ).…”

Section: Introductionmentioning

confidence: 99%

Chlorogenic Acid Oxidation and Its Reaction with Sunflower Proteins to Form Green‐Colored Complexes

Wildermuth¹,

Young²,

Were³

2016

Comp Rev Food Sci Food Safe

102

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Sunflower seeds are used to produce oil for human consumption, but its protein meal by-product has long been used as animal feed. Formation of green-colored complexes through oxidized chlorogenic acid(CGA)-protein interactions is a primary reason why defatted sunflower protein has not been widely utilized by the food industry. Sunflower protein possesses many properties that make it an appealing alternative protein source from both a marketing and formulation perspective, including its low cost, absence of major allergens, low antitrypsin inhibitors, and its status as both vegan and "clean" label friendly. With the global demand for sunflower oil and novel protein sources expected to increase and waste recovery a concern for many, providing uses for the sunflower meal and its fiber and polyphenol components would provide added value to by-products from sunflower oil processing. This review addresses the unique green pigmentation associated with the interaction of sunflower protein and oxidized CGA by outlining the sunflower oil and protein meal market, CGA reactions contributing to greening, methods for CGA extraction, and the effect of processing on sunflower protein quality and the greening reaction. This review also addresses potential food applications of sunflower protein-based ingredients, such as addition of texturized protein to food products; a microencapsulation matrix for antioxidants; edible, flexible biodegradable films; and even use of sunflower butter as an alternative to peanut butter where the green color is not considered undesirable. Continued studies are needed to make sunflower-based products and CGA-extraction processes available across the global marketplace.

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Section: Introductionmentioning

confidence: 99%