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High-intensity ultrasound-based process strategies for obtaining edible sunflower (Helianthus annuus L.) flour with low-phenolic and high-protein content

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Autor(es):
Friolli, Mariana Pacifico dos Santos ; Silva, Eric Keven ; Napoli, Daniele Cristina da Silva ; Sanches, Vitor Lacerda ; Rostagno, Mauricio Ariel ; Pacheco, Maria Teresa Bertoldo
Número total de Autores: 6
Tipo de documento: Artigo Científico
Fonte: ULTRASONICS SONOCHEMISTRY; v. 97, p. 12-pg., 2023-05-31.
Resumo

The sunflower Helianthus annuus L. represents the 4th largest oilseed cultivated area worldwide. Its balanced amino acid content and low content of antinutrient factors give sunflower protein a good nutritional value. However, it is underexploited as a supplement to human nutrition due to the high content of phenolic com-pounds that reduce the sensory quality of the product. Thus, this study aimed at obtaining a high protein and low phenolic compound sunflower flour for use in the food industry by designing separation processes with high intensity ultrasound technology. First, sunflower meal, a residue of cold-press oil extraction processing, was defatted using supercritical CO2 technology. Subsequently, sunflower meal was subjected to different conditions for ultrasound-assisted extraction of phenolic compounds. The effects of solvent composition (water: ethanol) and pH (4 to 12) were investigated using different acoustic energies and continuous and pulsed process ap-proaches. The employed process strategies reduced the oil content of sunflower meal by up to 90% and reduced 83% of the phenolic content. Furthermore, the protein content of sunflower flour was increased up to approx-imately 72% with respect to sunflower meal. The acoustic cavitation-based processes using the optimized solvent composition were efficient in breaking down the cellular structure of the plant matrix and facilitated the sep-aration of proteins and phenolic compounds, while preserving the functional groups of the product. Therefore, a new ingredient with high protein content and potential application for human food was obtained from the residue of sunflower oil processing using green technologies. (AU)

Processo FAPESP: 18/12546-1 - Aproveitamento inteligente da farinha de girassol visando uma tecnologia sustentável para recuperação integral e simultânea das proteínas, fibras e compostos fenólicos
Beneficiário:Maria Teresa Bertoldo Pacheco
Modalidade de apoio: Auxílio à Pesquisa - Regular
Processo FAPESP: 23/01876-9 - Pulsed electric field: engenharia de processos não térmicos, alimentos funcionais e biomateriais
Beneficiário:Eric Keven Silva
Modalidade de apoio: Bolsas no Brasil - Jovens Pesquisadores