Mildly derived ingredients for the utilization of oilseed material

Dimitris Karefyllakis

doi:10.18174/475040

Mildly derived ingredients for the utilization of oilseed material

Dimitris Karefyllakis

Research output: Thesis › internal PhD, WU

Abstract

The overall aim of this thesis is to enhance the potential use of oilseed ingredients from underutilised sources, here the sunflower press cake, for food applications. The thesis emphasises on the interactions among the ingredients present in sunflower seeds and cake (proteins and phenols). Although these interactions are the main reason behind the underutilisation of sunflower cake, in this research we showcase their beneficial potential and argue against the removal of the phenols during protein extraction. The recommended processing concept directs the focus towards less enriched multicomponent mixtures. It concludes that high purity of sunflower proteins is not a prerequisite for good functional properties meaning that utilisation of mixtures of ingredients, obtained when using mild conditions, is not only possible but also promising.

Original language	English
Qualification	Doctor of Philosophy
Awarding Institution	Wageningen University
Supervisors/Advisors	van der Goot, Atze Jan, Promotor Nikiforidis, Costas, Co-promotor
Award date	17 May 2019
Place of Publication	Wageningen
Publisher	Wageningen University
Print ISBNs	9789463439374
DOIs	https://doi.org/10.18174/475040
Publication status	Published - 2019

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Press / Media

Sunflower seed more useful if cold-pressed

Dimitris Karefyllakis & Costas Nikiforidis

6/06/19

1 Media contribution

Press/Media: Research › Other

Projects

1 Finished

Mildly derived mixtures as food ingredients for a holistic utilization of oilseeds

Karefyllakis, D., Nikiforidis, C. & van der Goot, A. J.

29/01/15 → 17/05/19

Project: PhD

Cite this

Karefyllakis, D. (2019). Mildly derived ingredients for the utilization of oilseed material. Wageningen University. https://doi.org/10.18174/475040

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abstract = "The overall aim of this thesis is to enhance the potential use of oilseed ingredients from underutilised sources, here the sunflower press cake, for food applications. The thesis emphasises on the interactions among the ingredients present in sunflower seeds and cake (proteins and phenols). Although these interactions are the main reason behind the underutilisation of sunflower cake, in this research we showcase their beneficial potential and argue against the removal of the phenols during protein extraction. The recommended processing concept directs the focus towards less enriched multicomponent mixtures. It concludes that high purity of sunflower proteins is not a prerequisite for good functional properties meaning that utilisation of mixtures of ingredients, obtained when using mild conditions, is not only possible but also promising.",

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AB - The overall aim of this thesis is to enhance the potential use of oilseed ingredients from underutilised sources, here the sunflower press cake, for food applications. The thesis emphasises on the interactions among the ingredients present in sunflower seeds and cake (proteins and phenols). Although these interactions are the main reason behind the underutilisation of sunflower cake, in this research we showcase their beneficial potential and argue against the removal of the phenols during protein extraction. The recommended processing concept directs the focus towards less enriched multicomponent mixtures. It concludes that high purity of sunflower proteins is not a prerequisite for good functional properties meaning that utilisation of mixtures of ingredients, obtained when using mild conditions, is not only possible but also promising.

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