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Enhancing the nutritional value of cold-pressed oilseed cakes through extrusion cooking

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Enhancing the nutritional value of cold-pressed oilseed cakes through extrusion cooking. / Vidal, Natalia P.; Roman, Laura; Swaraj, V. J.Shiva et al.

In: Innovative Food Science and Emerging Technologies, Vol. 77, 102956, 05.2022.

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

Harvard

Vidal, NP, Roman, L, Swaraj, VJS, Ragavan, KV, Simsek, S, Rahimi, J, Kroetsch, B & Martinez, MM 2022, 'Enhancing the nutritional value of cold-pressed oilseed cakes through extrusion cooking', Innovative Food Science and Emerging Technologies, vol. 77, 102956. https://doi.org/10.1016/j.ifset.2022.102956

APA

Vidal, N. P., Roman, L., Swaraj, V. J. S., Ragavan, K. V., Simsek, S., Rahimi, J., Kroetsch, B., & Martinez, M. M. (2022). Enhancing the nutritional value of cold-pressed oilseed cakes through extrusion cooking. Innovative Food Science and Emerging Technologies, 77, [102956]. https://doi.org/10.1016/j.ifset.2022.102956

CBE

Vidal NP, Roman L, Swaraj VJS, Ragavan KV, Simsek S, Rahimi J, Kroetsch B, Martinez MM. 2022. Enhancing the nutritional value of cold-pressed oilseed cakes through extrusion cooking. Innovative Food Science and Emerging Technologies. 77:Article 102956. https://doi.org/10.1016/j.ifset.2022.102956

MLA

Vancouver

Vidal NP, Roman L, Swaraj VJS, Ragavan KV, Simsek S, Rahimi J et al. Enhancing the nutritional value of cold-pressed oilseed cakes through extrusion cooking. Innovative Food Science and Emerging Technologies. 2022 May;77:102956. doi: 10.1016/j.ifset.2022.102956

Author

Vidal, Natalia P. ; Roman, Laura ; Swaraj, V. J.Shiva et al. / Enhancing the nutritional value of cold-pressed oilseed cakes through extrusion cooking. In: Innovative Food Science and Emerging Technologies. 2022 ; Vol. 77.

Bibtex

@article{b359c80cb75d480dae9269215dd0c782,
title = "Enhancing the nutritional value of cold-pressed oilseed cakes through extrusion cooking",
abstract = "The most abundant oilseed cakes, soybean, rapeseed/canola, and sunflower, and especially those from cold-pressing, contain meaningful amounts of antinutritional polyphenols that limit their potential as plant protein sources. The objective of this study was to remove polyphenols, and especially sinapic and chrologenic acid derivatives in canola and sunflower, respectively, using pilot-scale extrusion, and without compromising the nutritional and the technological quality of the protein fraction. Extrusion significantly increased the ratio of soluble to insoluble dietary fiber from 0.45 to 0.58 in canola and from 0.19 to 0.31 in sunflower, whereas the opposite was found in soybean (0.52 to 0.36). Canola (67.7 mg GAE/g) and sunflower (58.9 mg GAE/g) exhibited large quantities of polyphenols, which mostly consisted of sinapic and chlorogenic acid derivatives, respectively. Extrusion increased the proportion of free polyphenols and did not significantly reduce the amount of sinapic acid derivatives in canola. On the contrary, extrusion decreased the content of free polyphenols in sunflower by 68%. Generally, the extrusion conditions shown in this study resulted in limited protein denaturation and aggregation and a moderate decrease in β-sheet structures (up to 59%), which led to similar liquid holding capacity and enhanced protein solubility. Extrusion notably increased the gastric protein hydrolysis of soybean cake, but it negligibly affected that of canola and sunflower counterparts, possibly due to the counteracting effect of indigestible quinone-protein adducts. Extrusion is a promising technology to reduce polyphenols meaningfully in certain oilseed cakes while retaining or improving protein quality.",
keywords = "Antinutritional factors, Canola, Cold-pressing, Plant proteins, Polyphenols, Soybean, Sunflower",
author = "Vidal, {Natalia P.} and Laura Roman and Swaraj, {V. J.Shiva} and Ragavan, {K. V.} and Senay Simsek and Jamshid Rahimi and Benjamin Kroetsch and Martinez, {Mario M.}",
year = "2022",
month = may,
doi = "10.1016/j.ifset.2022.102956",
language = "English",
volume = "77",
journal = "Innovative Food Science and Emerging Technologies",
issn = "1466-8564",
publisher = "Elsevier BV",

}

RIS

TY - JOUR

T1 - Enhancing the nutritional value of cold-pressed oilseed cakes through extrusion cooking

AU - Vidal, Natalia P.

AU - Roman, Laura

AU - Swaraj, V. J.Shiva

AU - Ragavan, K. V.

AU - Simsek, Senay

AU - Rahimi, Jamshid

AU - Kroetsch, Benjamin

AU - Martinez, Mario M.

PY - 2022/5

Y1 - 2022/5

N2 - The most abundant oilseed cakes, soybean, rapeseed/canola, and sunflower, and especially those from cold-pressing, contain meaningful amounts of antinutritional polyphenols that limit their potential as plant protein sources. The objective of this study was to remove polyphenols, and especially sinapic and chrologenic acid derivatives in canola and sunflower, respectively, using pilot-scale extrusion, and without compromising the nutritional and the technological quality of the protein fraction. Extrusion significantly increased the ratio of soluble to insoluble dietary fiber from 0.45 to 0.58 in canola and from 0.19 to 0.31 in sunflower, whereas the opposite was found in soybean (0.52 to 0.36). Canola (67.7 mg GAE/g) and sunflower (58.9 mg GAE/g) exhibited large quantities of polyphenols, which mostly consisted of sinapic and chlorogenic acid derivatives, respectively. Extrusion increased the proportion of free polyphenols and did not significantly reduce the amount of sinapic acid derivatives in canola. On the contrary, extrusion decreased the content of free polyphenols in sunflower by 68%. Generally, the extrusion conditions shown in this study resulted in limited protein denaturation and aggregation and a moderate decrease in β-sheet structures (up to 59%), which led to similar liquid holding capacity and enhanced protein solubility. Extrusion notably increased the gastric protein hydrolysis of soybean cake, but it negligibly affected that of canola and sunflower counterparts, possibly due to the counteracting effect of indigestible quinone-protein adducts. Extrusion is a promising technology to reduce polyphenols meaningfully in certain oilseed cakes while retaining or improving protein quality.

AB - The most abundant oilseed cakes, soybean, rapeseed/canola, and sunflower, and especially those from cold-pressing, contain meaningful amounts of antinutritional polyphenols that limit their potential as plant protein sources. The objective of this study was to remove polyphenols, and especially sinapic and chrologenic acid derivatives in canola and sunflower, respectively, using pilot-scale extrusion, and without compromising the nutritional and the technological quality of the protein fraction. Extrusion significantly increased the ratio of soluble to insoluble dietary fiber from 0.45 to 0.58 in canola and from 0.19 to 0.31 in sunflower, whereas the opposite was found in soybean (0.52 to 0.36). Canola (67.7 mg GAE/g) and sunflower (58.9 mg GAE/g) exhibited large quantities of polyphenols, which mostly consisted of sinapic and chlorogenic acid derivatives, respectively. Extrusion increased the proportion of free polyphenols and did not significantly reduce the amount of sinapic acid derivatives in canola. On the contrary, extrusion decreased the content of free polyphenols in sunflower by 68%. Generally, the extrusion conditions shown in this study resulted in limited protein denaturation and aggregation and a moderate decrease in β-sheet structures (up to 59%), which led to similar liquid holding capacity and enhanced protein solubility. Extrusion notably increased the gastric protein hydrolysis of soybean cake, but it negligibly affected that of canola and sunflower counterparts, possibly due to the counteracting effect of indigestible quinone-protein adducts. Extrusion is a promising technology to reduce polyphenols meaningfully in certain oilseed cakes while retaining or improving protein quality.

KW - Antinutritional factors

KW - Canola

KW - Cold-pressing

KW - Plant proteins

KW - Polyphenols

KW - Soybean

KW - Sunflower

UR - http://www.scopus.com/inward/record.url?scp=85125998810&partnerID=8YFLogxK

U2 - 10.1016/j.ifset.2022.102956

DO - 10.1016/j.ifset.2022.102956

M3 - Journal article

AN - SCOPUS:85125998810

VL - 77

JO - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

SN - 1466-8564

M1 - 102956

ER -