Sunflower seed byproduct and its fractions for food application: An attempt to improve the sustainability of the oil process
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1111/1750-3841.15719 http://hdl.handle.net/11449/206236 |
Resumo: | Abstract: The sunflower (Helianthus annus L.) is one of the main oil crops in the world grown for the production of edible and biodiesel oil. Byproducts of the extraction of sunflower oil constitute a raw material with potential for several applications in the food area due to its chemical composition, including the high content of proteins and phenolic compounds. Thoughtful of a consumer increasingly concerned with the environmental impact, we try to clarify in this review the potential of using sunflower seed byproducts and their fractions to enhance the production of potentially functional foods. The applications of sunflower seed byproduct include its transformation into flours/ingredients that are capable of improving the nutritional and functional value of foods. In addition, the protein isolates obtained from sunflower seed byproduct have good technological properties and improve the nutritional value of food products. These protein isolates can be used to obtain protein hydrolysates with technological and bioactive properties and as matrices for the development of edible, biodegradable, and active films for food. The sunflower seed byproduct is also a source of phenolic compounds with bioactive properties, mainly chlorogenic acid, which can be extracted by different methods and applied in the development of functional foods and active and bioactive food packaging. The use of sunflower seed byproduct and its fractions are promising ingredients for the development of healthier and less expensive foods as well as the alternative to decrease the environmental problems caused by the sunflower oil industry. |
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Sunflower seed byproduct and its fractions for food application: An attempt to improve the sustainability of the oil processbioactive peptidesfunctional foodsphenolic compoundssunflower mealAbstract: The sunflower (Helianthus annus L.) is one of the main oil crops in the world grown for the production of edible and biodiesel oil. Byproducts of the extraction of sunflower oil constitute a raw material with potential for several applications in the food area due to its chemical composition, including the high content of proteins and phenolic compounds. Thoughtful of a consumer increasingly concerned with the environmental impact, we try to clarify in this review the potential of using sunflower seed byproducts and their fractions to enhance the production of potentially functional foods. The applications of sunflower seed byproduct include its transformation into flours/ingredients that are capable of improving the nutritional and functional value of foods. In addition, the protein isolates obtained from sunflower seed byproduct have good technological properties and improve the nutritional value of food products. These protein isolates can be used to obtain protein hydrolysates with technological and bioactive properties and as matrices for the development of edible, biodegradable, and active films for food. The sunflower seed byproduct is also a source of phenolic compounds with bioactive properties, mainly chlorogenic acid, which can be extracted by different methods and applied in the development of functional foods and active and bioactive food packaging. The use of sunflower seed byproduct and its fractions are promising ingredients for the development of healthier and less expensive foods as well as the alternative to decrease the environmental problems caused by the sunflower oil industry.Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de GoiásCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)School of Pharmaceutical Sciences São Paulo State University (UNESP)Goiano Federal InstituteSchool of Pharmaceutical Sciences São Paulo State University (UNESP)CAPES: 001Universidade Estadual Paulista (Unesp)Goiano Federal Institutede Oliveira Filho, Josemar Gonçalves [UNESP]Egea, Mariana Buranelo2021-06-25T10:28:48Z2021-06-25T10:28:48Z2021-05-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article1497-1510http://dx.doi.org/10.1111/1750-3841.15719Journal of Food Science, v. 86, n. 5, p. 1497-1510, 2021.1750-38410022-1147http://hdl.handle.net/11449/20623610.1111/1750-3841.157192-s2.0-85104740739Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengJournal of Food Scienceinfo:eu-repo/semantics/openAccess2021-10-23T00:57:22Zoai:repositorio.unesp.br:11449/206236Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462021-10-23T00:57:22Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Sunflower seed byproduct and its fractions for food application: An attempt to improve the sustainability of the oil process |
title |
Sunflower seed byproduct and its fractions for food application: An attempt to improve the sustainability of the oil process |
spellingShingle |
Sunflower seed byproduct and its fractions for food application: An attempt to improve the sustainability of the oil process de Oliveira Filho, Josemar Gonçalves [UNESP] bioactive peptides functional foods phenolic compounds sunflower meal |
title_short |
Sunflower seed byproduct and its fractions for food application: An attempt to improve the sustainability of the oil process |
title_full |
Sunflower seed byproduct and its fractions for food application: An attempt to improve the sustainability of the oil process |
title_fullStr |
Sunflower seed byproduct and its fractions for food application: An attempt to improve the sustainability of the oil process |
title_full_unstemmed |
Sunflower seed byproduct and its fractions for food application: An attempt to improve the sustainability of the oil process |
title_sort |
Sunflower seed byproduct and its fractions for food application: An attempt to improve the sustainability of the oil process |
author |
de Oliveira Filho, Josemar Gonçalves [UNESP] |
author_facet |
de Oliveira Filho, Josemar Gonçalves [UNESP] Egea, Mariana Buranelo |
author_role |
author |
author2 |
Egea, Mariana Buranelo |
author2_role |
author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Goiano Federal Institute |
dc.contributor.author.fl_str_mv |
de Oliveira Filho, Josemar Gonçalves [UNESP] Egea, Mariana Buranelo |
dc.subject.por.fl_str_mv |
bioactive peptides functional foods phenolic compounds sunflower meal |
topic |
bioactive peptides functional foods phenolic compounds sunflower meal |
description |
Abstract: The sunflower (Helianthus annus L.) is one of the main oil crops in the world grown for the production of edible and biodiesel oil. Byproducts of the extraction of sunflower oil constitute a raw material with potential for several applications in the food area due to its chemical composition, including the high content of proteins and phenolic compounds. Thoughtful of a consumer increasingly concerned with the environmental impact, we try to clarify in this review the potential of using sunflower seed byproducts and their fractions to enhance the production of potentially functional foods. The applications of sunflower seed byproduct include its transformation into flours/ingredients that are capable of improving the nutritional and functional value of foods. In addition, the protein isolates obtained from sunflower seed byproduct have good technological properties and improve the nutritional value of food products. These protein isolates can be used to obtain protein hydrolysates with technological and bioactive properties and as matrices for the development of edible, biodegradable, and active films for food. The sunflower seed byproduct is also a source of phenolic compounds with bioactive properties, mainly chlorogenic acid, which can be extracted by different methods and applied in the development of functional foods and active and bioactive food packaging. The use of sunflower seed byproduct and its fractions are promising ingredients for the development of healthier and less expensive foods as well as the alternative to decrease the environmental problems caused by the sunflower oil industry. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-06-25T10:28:48Z 2021-06-25T10:28:48Z 2021-05-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1111/1750-3841.15719 Journal of Food Science, v. 86, n. 5, p. 1497-1510, 2021. 1750-3841 0022-1147 http://hdl.handle.net/11449/206236 10.1111/1750-3841.15719 2-s2.0-85104740739 |
url |
http://dx.doi.org/10.1111/1750-3841.15719 http://hdl.handle.net/11449/206236 |
identifier_str_mv |
Journal of Food Science, v. 86, n. 5, p. 1497-1510, 2021. 1750-3841 0022-1147 10.1111/1750-3841.15719 2-s2.0-85104740739 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Journal of Food Science |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
1497-1510 |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1799965511791935488 |