| Texto completo | |
| 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 |