ДОСЛІДЖЕННЯ ПРОЦЕСУ ЕКСТРАКЦІЇ СОНЯШНИКОВОЇ МАКУХИ В СЕРЕДОВИЩІ СО₂.

І. В., Безбах; В. М., Бандура; С. В., Безбах; Є. Ю., Тараненко; В. З., Казани

The global demand for plant-based proteins is on the rise due to population growth, dietary trends favoring non-meat options, and the increasing need for sustainable food sources. Sunflower oil cake, a byproduct of oil extraction, is a promising source of proteins superior in amino acid composition to many other plant proteins. However, its high content of polyphenols, particularly chlorogenic acid, complicates its use in food technology. This compound forms complexes with proteins and is challenging to fully separate. This study investigates the application of supercritical СО2 extraction to produce a neutral-tasting and neutral-colored protein concentrate with reduced polyphenol content. Sunflower kernels were processed using cold pressing, and the resulting oil cake was tested in different forms, including fine particles and larger flakes. Supercritical СО2 was employed both as a pure solvent and with ethanol as a co-solvent. Key findings include the effective removal of polyphenols, notably chlorogenic acid, and the preservation of protein properties through low-temperature processing. A high-quality protein concentrate with a neutral smell and color was obtained. Protein content in the final concentrate reached 56.2–57.2%, with chlorogenic acid levels reduced to 14–34 mg/100 g depending on the extraction method. The study highlights the potential of supercritical СО2 as a sustainable and efficient extraction method for upgrading sunflower oil cake into a high-value food ingredient.

PLANT proteins; SUNFLOWER seed oil; COMPLEX compounds; PARTICULATE matter; FOOD science; CHLOROGENIC acid

Scientific Works, 2024, Vol 87, Issue 1, p135

2073-8730

Academic Journal

10.15673/swonaft.v88i1.2973