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This study optimized sunflower meal processing to create a sustainable, protein-rich ingredient for human food. The findings show it

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Area of Science:

  • Food Science
  • Sustainable Nutrition
  • Protein Valorization

Background:

  • Growing demand for sustainable protein sources.
  • Sunflower meal is an underutilized by-product of oil extraction.
  • Need for safe, nutritious ingredients for human consumption.

Purpose of the Study:

  • To valorize sunflower meal into a protein-rich ingredient for human nutrition.
  • To optimize the protein extraction process.
  • To evaluate the nutritional and safety profile of sunflower protein flour.

Main Methods:

  • Evaluated mechanical stirring, ultrasound-assisted, and CO2-assisted extraction.
  • Optimized mechanical stirring using a Taguchi L9 orthogonal array.
  • Assessed effects of pH, temperature, and sample mass on protein content.

Main Results:

  • Identified optimal extraction conditions: pH 10.0, 30 °C, 60 g/500 mL.
  • Achieved a protein content of 49.87% under optimal conditions.
  • Demonstrated high protein content, moderate solubility, favorable amino acid profile, and safety (no aflatoxins, low PAHs).

Conclusions:

  • Sunflower protein concentrate is a sustainable, nutritious, and safe ingredient for functional foods.
  • Optimized extraction enhances its value for human nutrition.
  • Further research should focus on functional properties and sensory acceptance.