Flaxseed Oilcake: An Ingredient with High Nutritional Value in the Realization of Innovative Food Products
The by-products of the oil cold pressing of flaxseed are deemed to be safe, edible products. They have been shown to possess high nutritional value (compared with the seeds, they are richer in proteins and minerals) and adequate functional parameters (i.e., a high water-holding capacity and emulsion...
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MDPI AG
2025-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/7/1087 |
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| author | Ancuța Petraru Sonia Amariei Lăcrimioara Senila |
| author_facet | Ancuța Petraru Sonia Amariei Lăcrimioara Senila |
| author_sort | Ancuța Petraru |
| collection | DOAJ |
| description | The by-products of the oil cold pressing of flaxseed are deemed to be safe, edible products. They have been shown to possess high nutritional value (compared with the seeds, they are richer in proteins and minerals) and adequate functional parameters (i.e., a high water-holding capacity and emulsion stability). In oilcakes, we found a portion of oil that was richer in unsaturated fatty acids (87.90%) than flax seeds (57.40%). Mg predominates in flax seeds, while Ce is predominant in flaxseed oilcake. Regarding essential amino acids, the seeds (76.71%) were found to be richer than the oilcake (70.46%). The use of methanol, low extraction temperatures, s high ultrasonic amplitude, and longer times resulted in the highest antioxidant capacity and phenolic content for flaxseed oilcake. Our analyses showed that oilcakes can be utilized as a functional ingredient or for the extraction of bioactive compounds, which can be incorporated into food products due to their nutritional, social, and economic benefits. |
| format | Article |
| id | doaj-art-df3c393d08464ae89c6cf2d3d4e72a7d |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-df3c393d08464ae89c6cf2d3d4e72a7d2025-08-20T03:08:56ZengMDPI AGFoods2304-81582025-03-01147108710.3390/foods14071087Flaxseed Oilcake: An Ingredient with High Nutritional Value in the Realization of Innovative Food ProductsAncuța Petraru0Sonia Amariei1Lăcrimioara Senila2Faculty of Food Engineering, Stefan cel Mare University, 720229 Suceava, RomaniaFaculty of Food Engineering, Stefan cel Mare University, 720229 Suceava, RomaniaNational Institute for Research and Development of Optoelectronics INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, RomaniaThe by-products of the oil cold pressing of flaxseed are deemed to be safe, edible products. They have been shown to possess high nutritional value (compared with the seeds, they are richer in proteins and minerals) and adequate functional parameters (i.e., a high water-holding capacity and emulsion stability). In oilcakes, we found a portion of oil that was richer in unsaturated fatty acids (87.90%) than flax seeds (57.40%). Mg predominates in flax seeds, while Ce is predominant in flaxseed oilcake. Regarding essential amino acids, the seeds (76.71%) were found to be richer than the oilcake (70.46%). The use of methanol, low extraction temperatures, s high ultrasonic amplitude, and longer times resulted in the highest antioxidant capacity and phenolic content for flaxseed oilcake. Our analyses showed that oilcakes can be utilized as a functional ingredient or for the extraction of bioactive compounds, which can be incorporated into food products due to their nutritional, social, and economic benefits.https://www.mdpi.com/2304-8158/14/7/1087flaxseed oilcakepolyphenolsantioxidantsproteinsfibers |
| spellingShingle | Ancuța Petraru Sonia Amariei Lăcrimioara Senila Flaxseed Oilcake: An Ingredient with High Nutritional Value in the Realization of Innovative Food Products Foods flaxseed oilcake polyphenols antioxidants proteins fibers |
| title | Flaxseed Oilcake: An Ingredient with High Nutritional Value in the Realization of Innovative Food Products |
| title_full | Flaxseed Oilcake: An Ingredient with High Nutritional Value in the Realization of Innovative Food Products |
| title_fullStr | Flaxseed Oilcake: An Ingredient with High Nutritional Value in the Realization of Innovative Food Products |
| title_full_unstemmed | Flaxseed Oilcake: An Ingredient with High Nutritional Value in the Realization of Innovative Food Products |
| title_short | Flaxseed Oilcake: An Ingredient with High Nutritional Value in the Realization of Innovative Food Products |
| title_sort | flaxseed oilcake an ingredient with high nutritional value in the realization of innovative food products |
| topic | flaxseed oilcake polyphenols antioxidants proteins fibers |
| url | https://www.mdpi.com/2304-8158/14/7/1087 |
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