Upcycling <i>Luffa cylindrica</i> (Luffa Sponge) Seed Press Cake as a Functional Ingredient for Meat Substitute Formulations
In the current context of environmental concerns and the search for sustainable food solutions, this study investigated the valorization of <i>Luffa cylindrica</i> seed press cake, a waste byproduct from oil extraction, as a functional ingredient for meat substitute formulations. The res...
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MDPI AG
2025-07-01
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| author | Génica Lawrence Thaïna Josy Ewa Pejcz Agata Wojciechowicz-Budzisz Remigiusz Olędzki Katarzyna Górska Adam Zając Guylène Aurore Joanna Harasym |
| author_facet | Génica Lawrence Thaïna Josy Ewa Pejcz Agata Wojciechowicz-Budzisz Remigiusz Olędzki Katarzyna Górska Adam Zając Guylène Aurore Joanna Harasym |
| author_sort | Génica Lawrence |
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| description | In the current context of environmental concerns and the search for sustainable food solutions, this study investigated the valorization of <i>Luffa cylindrica</i> seed press cake, a waste byproduct from oil extraction, as a functional ingredient for meat substitute formulations. The research systematically characterized the functional and bioactive properties of <i>L. cylindrica</i> seed press cake powder (LP) and its blends with tapioca flour (TF) at ratios of 30–70%. Techno-functional analyses included: hydration properties (water holding capacity, water absorption capacity, water absorption index, water solubility index, swelling power, oil absorption capacity); rheological characteristics; bioactive profiling through antioxidant assays (DPPH, ABTS, FRAP); and reducing sugar content determination. Meat substitute formulations were developed using an LP30/TF70 blend combined with coral lentils, red beet powder, and water, followed by a sensory evaluation and storage stability assessment. Pure <i>L. cylindrica</i> powder exhibited the highest water holding capacity (3.62 g H<sub>2</sub>O/g) and reducing sugar content (8.05 mg GE/g), while tapioca flour showed superior swelling properties. The blends demonstrated complementary functional characteristics, with the LP30/TF70 formulation selected for meat substitute development based on optimal textural properties. The sensory evaluation revealed significant gender differences in acceptance, with women rating the product substantially higher than men across all attributes. The study successfully demonstrated the feasibility of transforming agricultural waste into a valuable functional ingredient, contributing to sustainable food production and representing the first comprehensive evaluation of <i>L. cylindrica</i> seed press cake for food applications. However, the study revealed limitations, including significant antioxidant loss during thermal processing (80–85% reduction); a preliminary sensory evaluation with limited participants showing gender-dependent acceptance; and a reliance on locally available tapioca flour, which may limit global applicability. Future research should focus on processing optimization to preserve bioactive compounds, comprehensive sensory studies with diverse populations, and an investigation of alternative starch sources to enhance the worldwide implementation of this valorization approach. |
| format | Article |
| id | doaj-art-d73e440e5e704f4bbf235c8d561a91c7 |
| institution | DOAJ |
| issn | 2076-3417 |
| language | English |
| publishDate | 2025-07-01 |
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| spelling | doaj-art-d73e440e5e704f4bbf235c8d561a91c72025-08-20T03:13:39ZengMDPI AGApplied Sciences2076-34172025-07-011514775310.3390/app15147753Upcycling <i>Luffa cylindrica</i> (Luffa Sponge) Seed Press Cake as a Functional Ingredient for Meat Substitute FormulationsGénica Lawrence0Thaïna Josy1Ewa Pejcz2Agata Wojciechowicz-Budzisz3Remigiusz Olędzki4Katarzyna Górska5Adam Zając6Guylène Aurore7Joanna Harasym8Campus de Fouillole, Université des Antilles, COVACHIM-M2E (EA 3592), UFR SEN, F-97110 Pointe-à-Pitre, FranceCampus de Fouillole, Université des Antilles, COVACHIM-M2E (EA 3592), UFR SEN, F-97110 Pointe-à-Pitre, FranceDepartment of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, PolandDepartment of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, PolandDepartment of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, PolandDepartment of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, PolandDepartment of Bioorganic Chemistry, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, PolandCampus de Fouillole, Université des Antilles, COVACHIM-M2E (EA 3592), UFR SEN, F-97110 Pointe-à-Pitre, FranceDepartment of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, PolandIn the current context of environmental concerns and the search for sustainable food solutions, this study investigated the valorization of <i>Luffa cylindrica</i> seed press cake, a waste byproduct from oil extraction, as a functional ingredient for meat substitute formulations. The research systematically characterized the functional and bioactive properties of <i>L. cylindrica</i> seed press cake powder (LP) and its blends with tapioca flour (TF) at ratios of 30–70%. Techno-functional analyses included: hydration properties (water holding capacity, water absorption capacity, water absorption index, water solubility index, swelling power, oil absorption capacity); rheological characteristics; bioactive profiling through antioxidant assays (DPPH, ABTS, FRAP); and reducing sugar content determination. Meat substitute formulations were developed using an LP30/TF70 blend combined with coral lentils, red beet powder, and water, followed by a sensory evaluation and storage stability assessment. Pure <i>L. cylindrica</i> powder exhibited the highest water holding capacity (3.62 g H<sub>2</sub>O/g) and reducing sugar content (8.05 mg GE/g), while tapioca flour showed superior swelling properties. The blends demonstrated complementary functional characteristics, with the LP30/TF70 formulation selected for meat substitute development based on optimal textural properties. The sensory evaluation revealed significant gender differences in acceptance, with women rating the product substantially higher than men across all attributes. The study successfully demonstrated the feasibility of transforming agricultural waste into a valuable functional ingredient, contributing to sustainable food production and representing the first comprehensive evaluation of <i>L. cylindrica</i> seed press cake for food applications. However, the study revealed limitations, including significant antioxidant loss during thermal processing (80–85% reduction); a preliminary sensory evaluation with limited participants showing gender-dependent acceptance; and a reliance on locally available tapioca flour, which may limit global applicability. Future research should focus on processing optimization to preserve bioactive compounds, comprehensive sensory studies with diverse populations, and an investigation of alternative starch sources to enhance the worldwide implementation of this valorization approach.https://www.mdpi.com/2076-3417/15/14/7753<i>Luffa cylindrica</i>seed press cakemeat substitutephysicochemical propertiessensory analysis |
| spellingShingle | Génica Lawrence Thaïna Josy Ewa Pejcz Agata Wojciechowicz-Budzisz Remigiusz Olędzki Katarzyna Górska Adam Zając Guylène Aurore Joanna Harasym Upcycling <i>Luffa cylindrica</i> (Luffa Sponge) Seed Press Cake as a Functional Ingredient for Meat Substitute Formulations Applied Sciences <i>Luffa cylindrica</i> seed press cake meat substitute physicochemical properties sensory analysis |
| title | Upcycling <i>Luffa cylindrica</i> (Luffa Sponge) Seed Press Cake as a Functional Ingredient for Meat Substitute Formulations |
| title_full | Upcycling <i>Luffa cylindrica</i> (Luffa Sponge) Seed Press Cake as a Functional Ingredient for Meat Substitute Formulations |
| title_fullStr | Upcycling <i>Luffa cylindrica</i> (Luffa Sponge) Seed Press Cake as a Functional Ingredient for Meat Substitute Formulations |
| title_full_unstemmed | Upcycling <i>Luffa cylindrica</i> (Luffa Sponge) Seed Press Cake as a Functional Ingredient for Meat Substitute Formulations |
| title_short | Upcycling <i>Luffa cylindrica</i> (Luffa Sponge) Seed Press Cake as a Functional Ingredient for Meat Substitute Formulations |
| title_sort | upcycling i luffa cylindrica i luffa sponge seed press cake as a functional ingredient for meat substitute formulations |
| topic | <i>Luffa cylindrica</i> seed press cake meat substitute physicochemical properties sensory analysis |
| url | https://www.mdpi.com/2076-3417/15/14/7753 |
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