Sustainable sunflower processing — I. Development of a process for the adsorptive decolorization of sunflower [Helianthus annuus L.] protein extracts

Weisz, Georg M.; Schneider, Lena; Schweiggert, Ute; Carle, Reinhold

doi:10.1016/j.ifset.2010.05.005

Cited by 63 publications

(46 citation statements)

References 31 publications

(47 reference statements)

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“…In our study, 10 % NaCl solution corresponded to molar concentration of 1.77 mole/L. Similarly, in (Weisz et al 2010) it was reported that sunflower proteins was successfully extracted using 1.3 mole/L NaCl and pH 6.…”

Section: Protein Extractabilitysupporting

confidence: 73%

Production of low chlorogenic and caffeic acid containing sunflower meal protein isolate and its use in functional wheat bread making

Shchekoldina

Aïder

2012

J Food Sci Technol

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Sunflower meal protein isolate (SMPI) is a promising food additive in different matrices. However, the uses of SMPI are limited because of the presence of antinutritional compounds like polyphenolic substances. Chlorogenic and caffeic acids are the dominants polyphenolics in the SMPI. These substances cause significant changes of the colour of the meal, proteins and food matrices during their extraction and use as food additives. Moreover, these substances lower the nutritional value of the end product due to their interaction with some amino acids such as lysine and methionine. Thus, the removal of these substances is important to enable the use of the SMPI and meal in general in a greater extent in food applications and replacing more expensive protein sources such as soy proteins. The aim of this work was to study the production of functional bread by supplementing wheat flour with sunflower meal protein isolate (SMPI). SMPI with low content of chlorogenic and caffeic acid was usefully produced following alkaline extraction and purification with succinic acid. Purified SMPI showed well balanced amino acid profile and was characterized by high water and fat absorption capacities. It was incorporated to dough formula at 8-12 % of the total wheat flour. The results showed that production of bread supplemented with SMPI was technologically feasible.The supplemented bread had high mass volume and nutritional quality compared to the control bread. The optimal SMPI to incorporate into dough formula without significant alteration of the final bread colour was established at 10 %. This study will be helpful to find economic ways to enhance the nutritional quality of wheat bread and to improve the profitability of sunflower meal residue.

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Section: Protein Extractabilitysupporting

confidence: 73%

Production of low chlorogenic and caffeic acid containing sunflower meal protein isolate and its use in functional wheat bread making

Shchekoldina

Aïder

2012

J Food Sci Technol

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“…Wagner, Sorgentini, and Añón (2000) and Añón, Sorgentini, and Wagner (2001) found marked differences in solubility and structural properties between soy protein isolates obtained in the laboratory and commercial isolates, which were attributed to the effects of the industrial process, such as drying at high protein concentrations or in the presence of salts. While some published studies have focused on the operating variables during the preparation of sunflower protein products at pilot plant scale (Castor-Normandin, Ducastaing, Prevot, & Raymond, 1984;Lawhon, Glass, Manak, & Lusas, 1982;Weisz, Schneider, Schweiggert, Kammerer, & Carle, 2010), the impact of different processes on the structural and functional properties of the products was not analyzed in spite of importance of such knowledge for redesigning some of these processes. In addition, proteins may also suffer changes in their properties according to the storage conditions and duration.…”

Section: Introductionmentioning

confidence: 99%

Production and characterization of sunflower (Helianthus annuus L.) protein-enriched products obtained at pilot plant scale

Salgado

Drago

Ortiz

et al. 2012

LWT - Food Science and Technology

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“…To achieve sustainability of sunflower processing and complete utilisation of by-products arising from sunflower oil production, polyphenols co-extracted during sunflower protein recovery from the expeller were recovered by adsorption technology. In addition, an integrated process was optimised in order to enhance the recovery of polyphenolics as by-products of protein production from sunflower press cake [38,75].…”

Section: Phenolicsmentioning

confidence: 99%

Food Wastes as Valuable Sources of Bioactive Molecules

Socaci¹,

Fărcaș²,

Vodnar³

et al. 2017

Superfood and Functional Food - The Development of Superfoods and Their Roles as Medicine

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Food industry produces worldwide millions of tons of plant-derived wastes which can be exploited as sources of high-value components: proteins, fibres, polysaccharides, flavour compounds or different phytochemicals. These bioactive compounds can be valorised as functional ingredients in food, pharmaceutical, health care, cosmetic and other products. Using the recovered bioactive molecules as functional ingredients represents a sustainable alternative of food wastes exploitation as inexpensive source of valuable compounds, while developing innovative food and non-food products with health-promoting benefits and at the same time contributing to an efficient waste reduction management. This chapter gives an overview of the main classes of bioactive compounds recovered from food wastes and their potential applications as functional chemicals, without being exhaustive.

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Sustainable sunflower processing — I. Development of a process for the adsorptive decolorization of sunflower [Helianthus annuus L.] protein extracts

Cited by 63 publications

References 31 publications

Production of low chlorogenic and caffeic acid containing sunflower meal protein isolate and its use in functional wheat bread making

Production of low chlorogenic and caffeic acid containing sunflower meal protein isolate and its use in functional wheat bread making

Production and characterization of sunflower (Helianthus annuus L.) protein-enriched products obtained at pilot plant scale

Food Wastes as Valuable Sources of Bioactive Molecules

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