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Milk contains more than 400 different fatty acids, some of which play a positive role in promoting human health. The profile of fatty acids in milk can be enhanced by providing animals with plant-based resources that possess feeding characteristics adequate for favorable changes in the fatty acid composition and increasing healthy fatty acids in milk. This review summarizes the available 41 research studies on the utilization of oilseed industry byproducts rich in linoleic acid (hemp, pumpkin, sunflower) and alpha-linolenic acid (camelina and linseed) in dairy cow, sheep, and goat nutrition; their impact on milk production characteristics; and potential to improve fatty acid composition of milk through the diet. This review illustrates that incorporating byproducts into the diet for dairy ruminants generally does not have any adverse effects on both milk production and composition. A similar trend of improvement in milk fatty acid profile was observed when ruminants were fed diets supplemented with camelina, linseed, and sunflower byproducts, while no significant changes were noted with pumpkin byproducts. Hempseed byproducts showed potential for use as an alternative ingredient in dairy ruminant diets. Nevertheless, more in-depth research investigating the inclusion of selected byproducts is required before valid conclusions can be drawn regarding their value.

Buildings account for one third of the world’s energy consumption, 70% of which is devoted to heating and cooling. To increase the share of renewables in the energy consumption of buildings, it is necessary to research and promote new sources of green energy. World production of sunflower (Helianthus annuus) was 47.34 million tons in 2016, with a harvested area of 26.20 million hectares, and the main producing countries being Ukraine, the Russian Federation, and Argentina, which produce about half of world production of sunflower seed. The sunflower husk, which represents a percentage by weight of 45%–60% of the seed depending on the sunflower variety, is widely used for the production of feed; however, its energy use is very scarce. The objectives of this study were to analyse the energy properties of sunflower husk as a solid biofuel and to carry out an energy, environmental, economic and operational analysis of a thermal installation fed with this by-product of the sunflower oil industry. The results show that this agro-industrial waste has a Higher Heating Value (HHV) of 17.844 MJ/kg, similar to that of other solid biofuels currently used. In addition, replacing a 430 kW fuel oil boiler with a biomass boiler of the same capacity fed by this biofuel can avoid the emission of 254.09 tons of CO2 per year, as well as obtain an annual energy saving of 75.47%. If we consider the production of sunflower seeds in each country and the sunflower husk were used as biofuel, this would result in a CO2 saving of more than 10 per thousand of the total emissions emitted. The results of this work contribute to the standardization of this by-product as a solid biofuel for thermal energy generation due to its potential to reduce CO2 emissions and increase energy efficiency.

Defatted sunflower seed flour (DSSF) is an upcycled by-product of sunflower oil extraction, rich in protein, fibre and antioxidants. This study assessed the instrumental and sensory quality of biscuits enriched with DSSF at 18% and 36% w/w as a replacement for wheat flour. Measurements included colour, texture, total phenolic content (TPC) and antioxidant capacity. Sensory analysis was carried out with Quantitative Descriptive Analysis (QDA). The inclusion of DSSF significantly increased the protein content of the biscuits, as well as the TPC and antioxidant capacity of the biscuits. The resulting products were significantly darker, less red and less yellow with increasing DSSF levels, while hardness (measured instrumentally) increased. Sensory results agreed with colour measurements, concluding that DSSF biscuits were more “Brown” than the control, and with texture measurements where biscuits with 36% DSSF had a significantly firmer bite. In addition, DSSF biscuits at 36% inclusion had higher QDA scores for “Off-note” and the lowest scores for “Crumbly” and “Crumb aeration”. DSSF biscuits at 18% inclusion were similar to the control in most parameters and should be considered for further developments. These results show the potential of the upcycled DSSF by-product as a novel, sustainable and healthy food ingredient.

Increasing the applications of industrial by-products is of great interest. Therefore, in the present study, sunflower oil cake from a local oil manufacturing company was used to obtain soluble protein concentrates and isolates with different content of phenolic compounds. All the extraction procedures evaluated resulted in concentrates and isolates with water solubility higher than 75% but with different chemical composition, color and physicochemical properties (i.e. surface hydrophobicity, thermal stability, and polypeptide composition). Since no extraction process led to a complete extraction of phenolic compounds, all the products exhibited antioxidant activity, which depended on the concentration of such compounds. Phenolic compounds give a dark color to sunflower protein concentrates and isolates; nevertheless their final color tone was more dependent on the conditions used in the preparation process than on the amount of phenolic compounds in the product. The results demonstrate the value of sunflower industrial oil cake as a source of proteins with high water solubility, good physicochemical properties and antioxidant activity.

Upcycled defatted sunflower seed flour (SUN), a by-product obtained from sunflower oil extraction, was used as an animal fat replacer to develop healthier frankfurters. For that end, animal fat was replaced (~50%) with water and 2% or 4% of SUN. Nutritional composition, technological, structural and sensorial properties were evaluated. SUN incorporation led to a significant increase in protein, minerals (magnesium, potassium, copper and manganese) and a decrease in fat content (~37% less than control with all animal fat). The incorporation of SUN in frankfurters promoted the presence of phenolic compounds. Increasing SUN addition lead to an increasingly (p < 0.05) darker frankfurter colour. Samples with SUN at 4% were firmer than the control according to TPA and sensory analysis results and showed the highest lipid disorder attributed to more lipid interactions in the meat matrix. SUN addition as an animal fat replacer in frankfurters is a feasible strategy to valorise sunflower oil by-products and obtain healthier frankfurters.

The management of side streams from the food industry, especially oil and dairy by-products, has become an important issue linked to the European Commission’s recommendations for a circular economy. This study aimed to obtain sustainable food additives in the form of soluble-type powders composed of whey and recovered phenolics originating from sunflower seed cake. In order to valorise these di-blend products, the powders were characterised in terms of their physical, chemical, and sensory attributes. Based on the study findings, the addition of sunflower seed cake washouts (SSCWs) to whey (Wh) decreased the dry matter in the feed that affected the viscosity and drying yield. The addition of SSCWs did not have a significant effect on the physical properties of powders, except for colour. By-product management proposed in the study resulted in the production of nutritious and ready-to-use products in powder form with improved functional properties in terms of phenolic compounds and antioxidant capacity. The powders were sensorially appealing with a tangy sourness entwined with a delicate interplay of sweet and salty flavours, which can be easily incorporated into different types of foodstuffs.

In the recent years, it has been granted a growing interest to the substitution of synthetic food antioxidants by natural ones, while a special attention was directed to their extraction from the by-products of the food industry. Sea buckthorn (Hippophae rhamnoides) by-products are promising sources of bioactive compounds that could be used for their favourable nutritional and functional properties. In this study, ultrasound-assisted extraction and maceration have been used for the direct enrichment of three edible oils (refined sunflower oil, cold-pressed sunflower oil and extra virgin olive oil) with carotenoids from dried sea buckthorn by-products. Total carotenoids content and ABTS free radical scavenger activity of both enriched and commercial oils were determined by spectrophotometric methods, and the colour was evaluated according to the CIELab colour space. The oxidative stability of vegetable oils containing the extracted carotenoids was assessed in terms of peroxide value, while the thermal stability of the oils was evaluated by thermogravimetry and by differential scanning calorimetry. It was shown that the ultrasound-assisted extraction was more effective than the maceration for the extraction of carotenoids from dried sea buckthorn by-products. ABTS radical scavenging activity has been slightly improved for all the oils studied after carotenoid enrichment, while the oxidative stability increased in extra virgin olive oil but decreased in unrefined and refined sunflower oils. Extraction of sea buckthorn by-products significantly (P < 0.05) reduced lightness and increased redness and yellowness of the oils.

Sunflower oil cake (SFC), a by-product of oil manufacturing, possesses a high protein content but is often disregarded due to its undesirable green color caused by phenolic compounds (PCs) during alkaline extraction. This study aimed at improving the color of extracted sunflower protein concentrate (SPC) without eliminating the PCs by employing two anti-greening additives, ascorbic acid (ASC) and N-acetylcysteine (NAC), at different concentrations (4, 8, and 12 mg/g meal) during extraction. Moreover, the effects of these additives on the chemical, structural, and functional properties of extracted proteins were assessed. The results showed that the SPC extracted without additives (control) and with 4 and 8 mg/g additives exhibited green color, while the most significant greening inhibition was attained with 12 mg/g of either ASC or NAC. All the extraction solutions resulted in SPC with comparable water solubility exceeding 90% and minor variations in the secondary structure, hydrophobicity, and thermal stability of the proteins. All extracted SPCs demonstrated substantial antioxidant activity, adding nutritional benefits to the protein concentrates. In conclusion, incorporating ASC and NAC during the alkaline extraction process proved to be an effective strategy for producing sunflower protein concentrate with improved color and acceptable functional properties. This approach offers the food industry an opportunity to reduce reliance on expensive protein sources, such as soy protein isolates, and paves the way for sustainable utilization of sunflower oil cake as a valuable and versatile protein ingredient in various food applications.

Rapeseed and sunflower are two of the world's major oilseeds. Rapeseed and sunflower meal (RSM and SFM), the by-products of oil extraction, are produced in large quantities. They are mainly composed of proteins, lignocellulosic fibres and minerals. They were initially used as a protein complement in animal feed rations and sometimes as fertilizer or as combustible source. More recently, new alternatives to these traditional uses have been developed that draw on the structure and physicochemical properties of RSM and SFM, which are plentiful sources of nitrogen and carbon nutrients. This feature, together with their cheapness and ready availability, supports the cultivation of various microorganisms in both submerged cultures and solid-state fermentation. Recent studies have thus emphasized the potential utilisation of RSM and SFM in fermentative processes, including saccharification and production of enzymes, antibiotics, antioxidants and other bio-products, opening new challenging perspectives in white biotechnology applications.[PUBLICATION ABSTRACT]

Plants are sources of compounds with important effects on health, but plant-based food industry generates substantial waste amounts, especially in oil production. This study aimed to characterize flours derived from oilseed by-products, pumpkin, sunflower, and apricot seed residues, and compare them with conventional grain flours (white and whole wheat). Nutritional composition was analyzed with emphasis on amino acid profiles performed by ion chromatography. Mineral profiles were determined by ICP-MS. Total phenolics and antioxidant activity were assessed using in vitro colorimetric microassays. Oil press cake flours showed significantly higher levels of protein and fiber compared to wheat flours (p < 0.05), while the latter contained more carbohydrates. Among the examined flours, pumpkin and apricot seed flours stood out with the highest potassium, while sunflower seed flour led in calcium content. Despite higher polyphenol content in wheat flours, apricot seed flour exhibited the greatest antioxidant activity, likely due to its diverse profile of hydrophilic and lipophilic bioactive compounds. These findings highlight oil press cakes as nutritionally valuable ingredients for protein-enriched and other innovative food products, aligning with circular economy principles and promoting resource efficiency in the agri-food sector.