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Extraction and Valorization of Oilseed Cakes for Value-Added Food Components-A Review for a Sustainable Foodstuff
Nada Grahovac1, Milica Aleksić1,2, Biljana Trajkovska3
1Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Serbia.
Foods (Basel, Switzerland)
|July 12, 2025
Summary
Oilseed cakes, rich in protein and fiber, offer sustainable solutions for food and pharmaceuticals. Innovative extraction methods unlock their potential for high-value applications, reducing waste.
Area of Science:
- Agricultural Science
- Food Science
- Biotechnology
Background:
- Oilseed cakes are abundant agricultural by-products from oil extraction.
- They possess high protein (up to 56%) and fiber (up to 66%) content.
- Currently underutilized, they represent a significant resource for sustainable applications.
Purpose of the Study:
- To review valorization strategies for oilseed cakes.
- To analyze conventional and innovative extraction methods.
- To explore diverse applications in food and pharmaceuticals.
Main Methods:
- Analysis of ultrasound-assisted extraction (UAE) for phenolic compounds.
- Evaluation of enzymatic extraction for protein recovery.
- Assessment of subcritical water extraction (SWE) techniques.
- Review of applications in gluten-free products, plant-based alternatives, and nanoencapsulation.
Main Results:
- UAE achieved 96.64% phenolic compound yield.
- Enzymatic extraction demonstrated 82-83% protein recovery.
- Diverse applications identified, including food ingredients and bioactive compound delivery systems.
- Specific oilseed types (soybean, rapeseed, sunflower, flaxseed) show unique properties.
Conclusions:
- Innovative extraction methods enhance efficiency and sustainability.
- Oilseed cakes can be transformed into high-value ingredients, supporting the circular economy.
- Further research needed on scaling, biorefinery integration, and bioactive peptide/fiber exploration.
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