The Use of Oilseed Wastes in The Food Industry
Keywords:
Oilseed, Waste, Residue, Nutrition, by-productAbstract
The food industry produces millions of tons of food waste worldwide, which can be used as a source of valuable ingredients with high added value. The use of food waste as a source of low-cost valuable compounds is important for environmental protection as well as for sustainable green technology. Especially during the processing of oilseeds, plenty of by-products emerge. It has been determined that oilseed by-products contain considerable amounts of protein, carbohydrates, fiber, bioactive components, antioxidants, vitamins, and minerals. Antioxidants such as polyphenols can be extracted from oilseed meals as functional food products. Since protein isolates obtained from oilseed meals have rich amino acid content and functional properties, they can be included in the human diet by adding them to various foods. This review includes information about the nutritional values of oilseed residues and the importance of their use in the food industry.
References
Abiodun, O. A. (2017). The role of oilseed crops in human diet and industrial use. Oilseed Crops: Yield and Adaptations under Environmental Stress, Parvaiz Ahmad (Ed.). First addition. John Wiley & Sons Ltd. pp 249-263.
Arrutia, F., Binner, E., Williams, P., & Waldron, K. W. (2020). Oilseeds beyond oil: Press cakes and meals supplying global protein requirements. Trends in Food Science & Technology, 100, 88-102.
Atten, M. J., Godoy-Romero, E., Attar, B. M., Milson, T., Zopel, M., & Holian, O. (2005). Resveratrol regulates cellular PKC α and δ to inhibit growth and induce apoptosis in gastric cancer cells. Investigational new drugs, 23, 111-119.
Baiano, A. (2014). Recovery of biomolecules from food wastes-A review. Molecules, 19 (9), 14821-14842.
Banovic, M., & Sveinsdóttir, K. (2021). Importance of being analogue: Female attitudes towards meat analogue containing rapeseed protein. Food Control, 123, 107833.
Bekhit, A. E. D. A., Cheng, V. J., McConnell, M., Zhao, J. H., Sedcole, R., & Harrison, R. (2011). Antioxidant activities, sensory and anti-influenza activity of grape skin tea infusion. Food Chemistry, 129(3), 837-845.
Bekhit, A. E. D. A., Shavandi, A., Jodjaja, T., Birch, J., Teh, S., Ahmed, I. A. M. & Bekhit, A. A. (2018). Flaxseed: Composition, detoxification, utilization, and opportunities. Biocatalysis and agricultural biotechnology, 13, 129-152.
Bello, F., Salami-Jaji, J. I., Sani, I., Abdulhamid, A., & Fakai, I. M. (2013). Evaluation of some antinutritional factors in oil-free white Sesamum indicum L. seed cake. International Journal of Food Nutrition and Safety, 4 (1), 27-33.
Chatterjee, R., Dey, T. K., Ghosh, M., & Dhar, P. (2015). Enzymatic modification of sesame seed protein, sourced from waste resource for nutraceutical application. Food and Bioproducts Processing, 94, 70-81.
Cheng, V. J., Bekhit, A. E. D. A., McConnell, M., Mros, S., & Zhao, J. (2012). Effect of extraction solvent, waste fraction and grape variety on the antimicrobial and antioxidant activities of extracts from wine residue from cool climate. Food Chemistry, 134(1), 474-482.
Collins, J. L., & Post, A. R. (1981). Peanut hull flour as a potential source of dietary fiber. Journal of food science, 46(2), 445-448.
Das, P., & Ghosh, K. (2015). Improvement of nutritive value of sesame oil cake in formulated diets for rohu, Labeo rohita (Hamilton) after bioprocessing through solid state fermentation by a phytase-producing fish gut bacterium. International Journal of Aquatic Biology, 3 (2), 89-101.
Deak, N. A., Johnson, L. A., Lusas, E. W., & Rhee, K. C. (2008). Soy protein products, processing, and utilization. In Soybeans (pp. 661-724). AOCS Press.
Dong, F.M.; Hardy, R.W.; Higgs, D.A. (2000). Antinutritional factors. In The Encyclopedia of Aquaculture; Stickney, R.R., Ed.; John Wiley and Sons: New York, NY, USA, pp. 45–51.
FAO, 2020. Global Forest Resources Assessment 2020: Main Report. FAO, Rome.
Galanakis, C. M. (2012). Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications. Trends in Food Science & Technology, 26 (2), 68-87.
Garcia-Garcia, G., Woolley, E., & Rahimifard, S. (2019). Identification and analysis of attributes for industrial food waste management modelling. Sustainability, 11(8), 2445.
Ghasemi Ghodrat, A., Tabatabaei, M., Aghbashlo, M., & Mussatto, S. I. (2018). Waste management strategies; the state of the art. In: Biogas: Fundamentals, Process, and Operation, Springer, pp. 1-33.
Giacomino, S., Penas, E., Ferreyra, V., Pellegrino, N., Fournier, M., Apro, N., & Frias, J. (2013). Extruded flaxseed meal enhances the nutritional quality of cereal-based products. Plant Foods for Human Nutrition, 68, 131-136.
Gupta, A., Sharma, R., Sharma, S., & Singh, B. (2018). Oilseed as potential functional food Ingredient. Trends & Prospects in Food Technology, Processing and Preservation, 1st ed.; Prodyut Kumar, P., Mahawar, MK, Abobatta, W., Panja, P., Eds, 25-58.
Hamad, H. O., Alma, M. H., Gulcin, I., Yilmaz, M. A., & Karaogul, E. (2017). Evaluation of Phenolic Contents and Bioactivity of Root and Nutgall Extracts from Iraqian Quercus infectoria Olivier. Records of Natural Products, 11(2), 205-210.
Hu, L. T., Elam, E., Ni, Z. J., Shen, Y., Xia, B., Thakur, K., ... & Wei, Z. J. (2021). The structure and flavor of low sodium seasoning salts in combination with different sesame seed meal protein hydrolysate derived Maillard reaction products. Food Chemistry: X, 12, 100148.
Ivanova, P., Chalova, V., Uzunova, G., Koleva, L., & Manolov, I. (2016). Biochemical characterization of industrially produced rapeseed meal as a protein source in food industry. Agriculture and Agricultural Science Procedia, 10, 55-62.
Jacobs, D. M., Fuhrmann, J. C., van Dorsten, F. A., Rein, D., Peters, S., van Velzen, E. J., ... & Garczarek, U. (2012). Impact of short-term intake of red wine and grape polyphenol extract on the human metabolome. Journal of agricultural and food chemistry, 60(12), 3078-3085.
Jamdar, S. N., Rajalakshmi, V., Pednekar, M. D., Juan, F., Yardi, V., & Sharma, A. (2010). Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate. Food chemistry, 121 (1), 178-184.
Jithender, B., Upendar, N. K., & Rathod, P. J. (2019). Nutritional and anti-nutritional factors present in oil seeds: an overview. International Journal of Conservation Science, 7(6), 1159-1165.
Karaogul, E., & Nedjip, G. (2024). Mathematical Modelling on Extraction Types and Characterizations of Olea europaea Leaves; Their Antioxidant Performance in Bio-actives and Phenolic Profile by LC-MS/MS. ttps://doi.org/10.21203/rs.3.rs-4424929/v1
Karaoğul, E., Al, S., Karakus, M. S., Atasoy, A. F., & Alma, M. H. (2020). Novel Analyzing Approaches for Chemical Characterization of Sunflower Oils During Deep-Frying by FT-IR. Fresenius Environmental Bulletin, 29(09), 7847-7853.
Karaogul, E., Parlar, P., Parlar, H., & Alma, M. H. (2016). Enrichment of the Glycyrrhizic Acid from Licorice Roots (Glycyrrhiza glabra L.) by Isoelectric Focused Adsorptive Bubble Chromatography. Journal of Analytical Methods in Chemistry, 2016(1), 7201740.
Khattab, R. Y., & Arntfield, S. D. (2009). Functional properties of raw and processed canola meal. LWT-Food Science and Technology, 42(6), 1119-1124.
Koç, M. (2023). Ayçiçeği küspesinden ekstrüzyon tekniği ile cips üretimi (Master's thesis, Karamanoğlu Mehmetbey Üniversitesi).
Lopusiewicz, L., Drozłowska, E., Siedlecka, P., Męzynska, M., Bartkowiak, A., Sienkiewicz, M., Zielińska-Bliźniewska, H., & Kwiatkowski, P. (2019). Development, characterization, and bioactivity of non-dairy kefir-like fermented beverage based on flaxseed oil cake. Foods, 8 (11), 544.
Marrugat, J., Covas, M. I., Fitó, M., Schröder, H., Miró-Casas, E., Gimeno, E., ... & members of the SOLOS Investigators*. (2004). Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation: a randomized controlled trial. European journal of nutrition, 43, 140-147.
Menaa, F., & Menaa, A. (2014). Skin photoprotection by polyphenols in animal models and humans. In Polyphenols in human health and disease (pp. 831-838). Academic Press.
Meng, W., Shi, J., Zhang, X., Lian, H., Wang, Q., & Peng, Y. (2020). Effects of peanut shell and skin extracts on the antioxidant ability, physical and structural properties of starch-chitosan active packaging films. International journal of biological macromolecules, 152, 137-146.
Mohdaly, A. A. A., Hassanien, M. F. R., Mahmoud, A., Sarhan, M. A., & Smetanska, I. (2013). Phenolics extracted from potato, sugar beet, and sesame processing by-products. International Journal of Food Properties, 16 (5), 1148-1168.
Moura, C. M., Júnior, M. S. S., Fiorda, F. A., Caliari, M., Vera, R., & Grossmann, M. V. (2016). Cooking and texture properties of gluten‐free fettuccine processed from defatted flaxseed flour and rice flour. International Journal of Food Science & Technology, 6 (51), 1495-1501.
Moure, A., Sineiro, J., Domínguez, H., & Parajó, J. C. (2006). Functionality of oilseed protein products: A review. Food research international, 39 (9), 945-963.
Mullen, A. M., Álvarez, C., Pojić, M., Hadnadev, T. D., & Papageorgiou, M. (2015). Classification and target compounds. In Food waste recovery (pp. 25-57). Academic Press.
Nadeem, M., Situ, C., Mahmud, A., Khalique, A., Imran, M., Rahman, F., & Khan, S. (2014). Antioxidant activity of sesame (Sesamum indicum L.) cake extract for the stabilization of olein based butter. Journal of the American Oil Chemists' Society, 91, 967-977.
Nevara, G. A., Giwa Ibrahim, S. A., Syed Muhammad, S. K., Zawawi, N., Mustapha, N. A., & Karim, R. (2023). Oilseed meals into foods: An approach for the valorization of oilseed by-products. Critical Reviews in Food Science and Nutrition, 63 (23), 6330-6343.
Oreopoulou, V., & Tzia, C. (2007). Utilization of plant by-products for the recovery of proteins, dietary fibers, antioxidants, and colorants. In Utilization of by-products and treatment of waste in the food industry (pp. 209-232). Boston, MA: Springer US.
Pedroche, J. (2015). Utilization of sunflower proteins. In Sunflower (pp. 395-439). AOCS Press.
Qin, Z., Han, Y. F., Wang, N. N., Liu, H. M., Zheng, Y. Z., & Wang, X. D. (2020). Improvement of the oxidative stability of cold‐pressed sesame oil using products from the Maillard reaction of sesame enzymatically hydrolyzed protein and reducing sugars. Journal of the Science of Food and Agriculture, 100 (4), 1524-1531.
Rabetafika, H. N., Van Remoortel, V., Danthine, S., Paquot, M., & Blecker, C. (2011). Flaxseed proteins: food uses and health benefits. International journal of food science & technology, 46 (2), 221-228.
Rodrigues, I. M., Coelho, J. F., & Carvalho, M. G. V. (2012). Isolation and valorisation of vegetable proteins from oilseed plants: Methods, limitations and potential. Journal of Food Engineering, 109(3), 337-346.
Sarker, A. K., Saha, D., Begum, H., Zaman, A., & Rahman, M. M. (2015). Comparison of cake compositions, pepsin digestibility and amino acids concentration of proteins isolated from black mustard and yellow mustard cakes. AMB Express, 5 (1), 1-6.
Shchekoldina, T., & Aider, M. (2014). Production of low chlorogenic and caffeic acid containing sunflower meal protein isolate and its use in functional wheat bread making. Journal of Food Science and Technology, 51, 2331-2343.
Shen, Y., Hu, L. T., Xia, B., Ni, Z. J., Elam, E., Thakur, K., ... & Wei, Z. J. (2021). Effects of different sulfur-containing substances on the structural and flavor properties of defatted sesame seed meal derived Maillard reaction products. Food chemistry, 365, 130463.
Singh, P., Kumar, R., Sabapathy, S. N., & Bawa, A. S. (2008). Functional and edible uses of soy protein products. Comprehensive reviews in food science and food safety, 7 (1), 14-28.
Su, X., Sangster, M. Y., & D'Souza, D. H. (2011). Time-dependent effects of pomegranate juice and pomegranate polyphenols on foodborne viral reduction. Foodborne Pathogens and Disease, 8(11), 1177-1183.
Suput, D., Lazic, V., Popovic, S., Hromis, N., Bulut, S., Pezo, L., & Banićevic, J. (2018). Effect of process parameters on biopolymer films based on sunflower oil cake. Journal on Processing and Energy in Agriculture, 22 (3), 125-128.
Tan, S. H., Mailer, R. J., Blanchard, C. L., & Agboola, S. O. (2011a). Canola proteins for human consumption: extraction, profile, and functional properties. Journal of food science, 76(1), R16-R28.
Tan, S. H., Mailer, R. J., Blanchard, C. L., & Agboola, S. O. (2011b). Extraction and characterization of protein fractions from Australian canola meals. Food Research International, 44(4), 1075-1082.
Teh, S. S., & Bekhit, A. E. D. A. (2015). Utilization of oilseed cakes for human nutrition and health benefits. Agricultural biomass based potential materials, 191-229.
Thrane, M., Paulsen, P. V., Orcutt, M. W., & Krieger, T. M. (2017). Soy protein: Impacts, production, and applications. In Sustainable protein sources (pp. 23-45). Academic Press.
Ugurtay, A., & Karaogul, E. (2022). Antioxidant, phenolic and flavonoid properties of thyme (thymbra spicata) juice and extraction. International journal of current naturalscience and advanced phytochemistry, 2(1), 22-28.
Yu, J., Ahmedna, M., & Goktepe, I. (2007). Peanut protein concentrate: Production and functional properties as affected by processing. Food chemistry, 103(1), 121-129.
Yucegonul, G., Karadağ, K., Kelley, S. S., & Karaoğul, E. (2024). A Novel Chemometric Learning Of Virgin And Deep Frying Olive-Oil By Fourier Transform Infrared Spectroscopy (FT-IR). Dicle Üniversitesi Mühendislik Fakültesi Mühendislik Dergisi, 15(2), 293-300.
Zhao, X., Chen, J., & Du, F. (2012). Potential use of peanut by-products in food processing: a review. Journal of food science and technology, 49, 521-529.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 International Journal of Current Naturalscience and Advanced Phytochemistry
This work is licensed under a Creative Commons Attribution 4.0 International License.
