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Current Nutrition & Food Science

Author(s): Amirhossein Abedini, Adel Mirza Alizadeh, Aida Mahdavi, S. Amirhossein Golzan, Mahla Salimi, Behrouz Tajdar-Oranj and Hedayat Hosseini*

DOI: 10.2174/1573401317666211209150147

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Oilseed Cakes in the Food Industry; A Review on Applications, Challenges, and Future Perspectives

Page: [345 - 362] Pages: 18

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Abstract

By-products from the food sector now have a wide range of applications. Low-cost raw materials, followed by low-cost goods, are regarded as one of the sectors’ top goals. Because of its economic relevance, reduced price, and nutrients such as protein, fiber, carbs, and antioxidants, oilseed cakes (OCs) have found a desirable place in livestock and poultry feed. Furthermore, because the cake has the same desirable nutrients, its usage in the food business is unavoidable. However, its use in this sector is not simply for nutritious purposes and has it has different impacts on flavor, texture, color, and antioxidant qualities. Therefore, as a result of its desirable qualities, the cake can be more useful in extensive applications in the food business, as well as in the manufacture of supplements and novel foods. The current review looks at the reapplications of byproducts obtained from oilseeds (soybean, sunflower, sesame, canola, palm kernel, peanut, mustard, and almond) in the food sector in the future. Furthermore, allergenicity, toxicity, antinutritional compounds, and techniques of extracting cakes from oilseeds have been discussed.

Keywords: Oilseed cakes, health foods, supplements, functional food, allergenicity, toxicity.

Graphical Abstract

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