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

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.