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Protein isolates from oilseed press cakes: unlocking the potential for sustainable nutrition

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dc.contributor.author Šarić, Bojana
dc.contributor.author Đermanović, Branislava
dc.contributor.author Marić, Aleksandar
dc.contributor.author Vujetić, Jelena
dc.contributor.author Popović, Ljiljana
dc.contributor.author Sakač, Marijana
dc.contributor.author Jovanov, Pavle
dc.date.accessioned 2023-09-25T09:23:31Z
dc.date.available 2023-09-25T09:23:31Z
dc.date.issued 2023-09
dc.identifier.citation Šarić, B., Đermanović, B., Marić, A., Vujetić, J., Popović, Lj., Sakač, M., Jovanov, P. (2023). Protein isolates from oilseed press cakes: unlocking the potential for sustainable nutrition. 14th International Scientific and Professional Conference WITH FOOD TO HEALTH, Osijek, Croatia, 14–15 September, 2023, 118. en_US
dc.identifier.isbn 978-953-7005-92-4
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/400
dc.description.abstract Increasing environmental and health concerns regarding consumption of animal proteins have led to an increased interest in alternative protein sources. Oilseed press cakes have emerged as promising protein sources due to their high protein content and potential to promote sustainability in the food industry. Protein isolates derived from these sources are rich in essential amino acids, making them valuable ingredients for developing nutritionally balanced food products. With high protein content and low levels of antinutritional factors, these isolates have great potential to be used in various food items, including baked goods, meat alternatives, and plant-based dairy substitutes. Moreover, their bioactivity extends beyond their nutritional benefits. The presence of bioactive peptides within the isolates contributes to their potential in improving human health, reducing the risk of chronic diseases, and enhancing overall well-being. These protein isolates also exhibit exceptional techno-functional properties such as emulsification, foaming, and gelation. These properties contribute to texture improvement, stability enhancement, and better sensory attributes in food formulations. To ensure the commercial success of oilseed press cake protein isolates, scientific research should be focused on their sensory attributes and consumer acceptance, as well as safety concerns associated with them, including allergenicity, toxicological assessments, and compliance with food regulations. en_US
dc.description.sponsorship This work was financially supported by the Ministry of Science, Technological Development and Innovations, Republic of Serbia (Contract No. 451-03-47/2023-01/200222), as well as by the Science Fund of the Republic of Serbia, Grant No 6673, PROTein from Rapeseed Oil Processing Waste: Application in Food and Wastewater Treatment – PROTOPOWER. en_US
dc.language.iso en en_US
dc.relation info:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS// info:eu-repo/grantAgreement/ScienceFundRS/Zeleni/6673/RS//
dc.subject oilseed press cake en_US
dc.subject protein isolate en_US
dc.subject nutritionally balanced food en_US
dc.subject sustainability en_US
dc.title Protein isolates from oilseed press cakes: unlocking the potential for sustainable nutrition en_US
dc.type info:eu-repo/semantics/conferenceObject en_US


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