Valorization of by-products from the production of pressed edible oils to produce biopolymer films

Popović, Senka; Hromiš, Nevena; Šuput, Danijela; Булут, Сандра; Romanić, Ranko; Lazić, Vera

doi:10.1016/b978-0-12-818188-1.00003-7

Cited by 18 publications

(25 citation statements)

References 95 publications

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“…The nutritive composition of the sunflower oilcakes can differ considerably depending on the quality of seeds, extraction technique and storage parameters. All the findings fell in the range reported by other authors [69][70][71]. No significant difference (p < 0.05) in the moisture and protein content was found between the two samples.…”

Section: Sunflower Oilcakes Characterizationsupporting

confidence: 78%

Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient

Petraru

Ursachi

Amariei

2021

Plants

100

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Ample amounts of by-products are generated from the oil industry. Among them, sunflower oilcakes have the potential to be used for human consumption, thus achieving the concept of sustainability and circular economy. The study assessed the nutritional composition of sunflower seeds, cold-pressed oil and the remaining press-cakes with the aim of its valorization as a food ingredient. Sunflower oil contains principally oleic (19.81%) and linoleic (64.35%) acids, which cannot be synthetized by humans and need to be assimilated through a diet. Sunflower seeds are very nutritive (33.85% proteins and 65.42% lipids and 18 mineral elements). Due to the rich content of lipids, they are principally used as a source of vegetable oil. Compared to seeds, sunflower oilcakes are richer in fibers (31.88% and 12.64% for samples in form of pellets and cake, respectively) and proteins (20.15% and 21.60%), with a balanced amino acids profile. The remaining oil (15.77% and 14.16%) is abundant in unsaturated fatty acids (95.59% and 92.12%). The comparison between the three products showed the presence of valuable components that makes them suitable for healthy diets with an adequate intake of nutrients and other bioactive compounds with benefic effects.

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Section: Sunflower Oilcakes Characterizationsupporting

confidence: 78%

Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient

Petraru

Ursachi

Amariei

2021

Plants

100

View full text Add to dashboard Cite

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“…Their applicability in packaging is influenced by the following properties: optical, thermal, mechanical (must preserve the integrity of packaged products, films must have high tensile strength and elasticity), structural, microbiological, sensory (should be tasteless, clean, transparent, odorless) and barrier (against aroma compounds, water, gas, and light permeability). The films have numerous advantages such biodegradability, biocompatibility, protection against oxidation, and microbiological failures [98,192].…”

Section: Biopolymer Packagingmentioning

confidence: 99%

“…Films prepared with protein isolates and concentrates from SuOC have good barrier properties, high adhesive characteristics, high water solubility oil, and organic solvents resistance [192]. Comparing them films prepared with soy protein isolates and different amounts of phenolic compounds, they have low elongation, deformation, and elasticity, but higher antioxidant capacity [194,195].…”

Section: Biopolymer Packagingmentioning

confidence: 99%

“…Improvement of their properties can be done by: application of cellulose and starch, enzyme-mediated and chemical crosslinking (with rutin, epicatechin, genipin, metal methacrylate, and dialdehyde carboxymethyl cellulose). Moreover, the film's submission to high temperature and/or pressure can increase their tensile strength and decrease their permeability and water sensitivity [192].…”

Section: Soybean Oil Cakementioning

confidence: 99%

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Oil Press-Cakes and Meals Valorization through Circular Economy Approaches: A Review

2020

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The food industry generates a large amount of waste every year, which opens up a research field aimed at minimizing and efficiently managing this issue to support the concept of zero waste. From the extraction process of oilseeds results oil cakes. These residues are a source of bioactive compounds (protein, dietary fiber, antioxidants) with beneficial properties for health, that can be used in foods, cosmetics, textile, and pharmaceutical industries. They can also serve as substrates for the production of enzymes, antibiotics, biosurfactants, and mushrooms. Other applications are in animal feedstuff and for composites, bio-fuel, and films production. This review discusses the importance of oilseed and possible valorization methods for the residues obtained in the oil industry.

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“…[18][19][20][21][22] In the production of cold-pressed oils, cake is obtained as a by-product. 23,24 Characteristics of the cake, the obtained oil and other products (refined or unrefined oil, kernels and kernel products, meal, etc.) are greatly influenced by the hull content in the raw material.…”

Section: Introductionmentioning

confidence: 99%

Prediction of mechanical extraction oil yield of new sunflower hybrids: artificial neural network model

et al. 2021

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BACKGROUND: Sunflower seeds are in the top five most abundant oilseeds in the world, as well as sunflower oil in the edible oils group. Recently, increasing attention has been paid to cold-pressed sunflower oil because less processing is involved and no solvent is used. The present study was carried out to investigate dimensions (length, width, thickness), firmness, general (moisture content and hull content, mass of 1000 seeds), gravimetric (true and bulk density, porosity) and geometric characteristics (equivalent diameter, surface area, seed volume, sphericity) of 20 new sunflower hybrid seeds. Steps to determine most of these parameters are quite simple and easy since the process does not require long time or special equipment.RESULTS: Principal component analysis and cluster analysis confirmed differences in the mentioned characteristics between oily and confectionary sunflower hybrid seeds. One of the major differences between two groups of samples was in extraction oil yield. Mechanical extraction oil yield of the oily hybrid seeds was significantly (P < 0.05) higher (from 68.72 ± 4.21% to 75.61 ± 1.99%) compared to confectionary hybrids (from 20.10 ± 2.82% to 39.91 ± 6.23%). Extraction oil yield values are known only after oil extraction. CONCLUSION: Knowledge of the extraction oil yield value before the mechanical extraction enables better management of the process. By application of the artificial neural network approach, an optimal neural network model was developed. The developed model showed a good generalization capability to predict the mechanical extraction oil yield of new sunflower hybrids based on the experimental data, which was a main goal of this paper.

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Valorization of by-products from the production of pressed edible oils to produce biopolymer films

Cited by 18 publications

References 95 publications

Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient

Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient

Oil Press-Cakes and Meals Valorization through Circular Economy Approaches: A Review

Prediction of mechanical extraction oil yield of new sunflower hybrids: artificial neural network model

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