Upcycling sesame meal by-product into diverse food matrices: physicochemical properties and antioxidant profiling

Sesame meal, a by-product of sesame oil extraction, is rich in protein, dietary fiber, and antioxidant lignans, but remains underutilized. This study evaluated its applicability in structurally distinct food matrices, including energy bars, tofu, and acorn jelly, to explore its potential for sustainable functional food development. Physicochemical properties (color, soluble solid content, and pH), total flavonoids, total phenolics, individual polyphenols, and antioxidant activities were analyzed. The energy bar exhibited the highest soluble solid content, whereas tofu showed the highest pH. The energy bar exhibited the highest total flavonoid (41.92 mg catechin equivalents /100 g) and phenolic content (93.51 mg gallic acid equivalents /100 g), whereas acorn jelly showed the strongest radical scavenging activity. Distinct polyphenol profiles were observed among the products, indicating matrix-dependent differences in antioxidant activity. These findings confirm the feasibility of upcycling sesame meal into diverse food systems and highlight its potential as a sustainable, value-added functional ingredient.