Critical overview of biorefinery approaches for valorization of protein rich tree nut oil industry by-product

被引:12
|
作者
Sari, T. P. [1 ]
Sirohi, Ranjna [2 ]
Krishania, Meena [3 ]
Bhoj, Suvarna [4 ]
Samtiya, Mrinal [1 ]
Duggal, Muskaan [3 ]
Kumar, Deepak [1 ,5 ]
Badgujar, Prarabdh C. [1 ]
机构
[1] Natl Inst Food Technol Entrepreneurship & Manageme, Dept Food Sci & Technol, Sonipat 131028, Haryana, India
[2] Univ Petr & Energy Studies, Sch Hlth Sci & Technol, Dept Food Technol, Dehra Dun 248007, Uttaranchal, India
[3] Ctr Innovat & Appl Bioproc CIAB, Sect 81, Mohali 140306, India
[4] Indian Vet Res Inst, Livestock Prod & Management Sect, ICAR, Bareilly 243122, Uttar Pradesh, India
[5] Manav Rachna Int Inst Res & Studies, Dept Nutr & Dietet, Div Food Sci & Technol, Faridabad 121004, Haryana, India
关键词
Almond de-oiled cake; Walnut de-oiled residue; Cashew nut de-oiled cake; Biofuels; Bioactive peptides; Biological activity; ENZYME-INHIBITORY PEPTIDES; BIOACTIVE PEPTIDES; ANTIOXIDANT ACTIVITIES; FUNCTIONAL-PROPERTIES; HEALTH-BENEFITS; ALMOND PROTEIN; WALNUT; IDENTIFICATION; HYDROLYSATE; MEAL;
D O I
10.1016/j.biortech.2022.127775
中图分类号
S2 [农业工程];
学科分类号
0828 ;
摘要
This review explores reutilization opportunities of protein-rich bio-waste derived from the major tree nuts (al-monds, walnuts, and cashew nuts) oil processing industries through biorefinery strategies. The mechanically pressed out oil cakes of these nuts have high protein (45-55%), carbohydrate (30-35%), and fiber that could be utilized to produce bioactive peptides, biofuels, and dietary fiber, respectively; all of which can fetch substan-tially greater value than its current utilization as a cattle feed. Specific attention has been given to the pro-duction, characterization, and application of nut-based de-oiled cake hydrolysates for therapeutic benefits including antioxidant, antihypertensive and neuroprotective properties. The often-neglected safety/toxicological evaluation of the hydrolysates/peptide sequences has also been described. Based on the available data, it is concluded that enzymatic hydrolysis is a preferred method than microbial fermentation for the value addition of de-oiled tree nut cakes. Further, critical insights on the existing literature as well as potential research ideas have also been proposed.
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页数:13
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