Sequential Processing Using Supercritical Carbon Dioxide and High-Intensity Ultrasound in Sunflower Protein Flour Production: Nutritional Value, Microstructure, and Technological Functionality

Author:

dos Santos Friolli Mariana Pacífico1,Silva Eric Keven1ORCID,Chaves Janaíne2,da Silva Marcos Fellipe1,Goldbeck Rosana1,Galland Fabiana Andrea Barrera2ORCID,Pacheco Maria Teresa Bertoldo2ORCID

Affiliation:

1. School of Food Engineering, University of Campinas (UNICAMP), Campinas 13083-862, Brazil

2. Institute of Food Technology (ITAL), Campinas 13070-178, Brazil

Abstract

Sunflowers are among the world’s most widely cultivated oilseeds with an interesting nutritional composition. A biomass composed mainly of carbohydrates, fibers, and proteins is generated from sunflower oil production. In this context, the objective of this study was to investigate the application of emerging technologies to sunflower biomass to obtain an edible protein-rich flour with the potential to be exploited in the food industry. The effects of the optimized conditions for the sequential processing of sunflower meal using supercritical carbon dioxide (SCO2) and high-intensity ultrasound (HIUS) were investigated. The protein structure was preserved even after the application of HIUS to the flour as verified through differential scanning calorimetry (DSC) and the electrophoresis curves. The fact that the HIUS treatment did not modify the protein structure demonstrates that this emerging technology could be incorporated into the processing chain of this new food ingredient (sunflower flour) without promoting damage to the nutritional value of the product regarding its protein content. At a pH of 7.0, the flour showed only 30% solubility, and HIUS application improved both the formation and the stability of the emulsion when compared to the other samples. The preliminary evaluation of cell viability (caco2 cells) showed its protective potential against reactive oxygen species. Therefore, the flour resulting from the green processes presented the potential to be employed as an ingredient in the food industry, presenting a technological and nutritional potential when considering its chemical composition. In addition to the novel edible flour, the phenolic compounds obtained a present potential as a functional ingredient to be incorporated into foods.

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

FAPESP

Publisher

MDPI AG

Subject

Process Chemistry and Technology,Chemical Engineering (miscellaneous),Bioengineering

Reference63 articles.

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4. Mengue, P. (2018). 14% of Brazilians Declare Themselves Vegetarian, Shows Ibope Survey, Estadão, Caderno. Available online: https://www.svb.org.br/vegetarianismo1/mercado-vegetariano.

5. Turbiani, R. (2021, March 10). Consumers Change Eating Habits and Heat Up the Plant-Based Market in Brazil. Época Negócios, São Paulo. Available online: https://epocanegocios.globo.com/Sustentabilidade/noticia/2020/12/consumidor-muda-habitos-alimentares-e-aquece-mercado-plant-based-no-brasil.html.

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