Enzyme-aided processing of rapeseed oil industry by-products into added value ingredients for food, cosmetic and pharmaceutical applications

Diana Rivera, Katariina Rommi, Margarida M. Fernandes, Raija Lantto, Tzanko Tzanov

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

1 Citation (Scopus)

Abstract

Rapeseed is the traditional name of a large winter or spring annual oilseed crop from the Brassicaceae family, and is related to mustard, cabbage, broccoli, among others. As one of the leading oilseed crops, rapeseed is primarily grown for its oil content. Production of rapeseed oil by cold or hot screw pressing solely or followed by solvent extraction, respectively, generates a significant co-stream in the form of press cake or meal. This co-stream is an excellent feedstock for nutritionally valuable components such as protein, and bioactive compounds such as phenolics and peptides, not only for livestock but also for human consumption. The mentioned bioactive compounds have been found to possess potential health benefits and skin-repairing properties and thus may play an important role not only in the cosmetics but also in the treatment or prevention of many diseases. Rapeseed protein, constituting 32-36% of the rapeseed press cake or meal, has a well-balanced amino acid composition and suitable technological properties for food use. However, there are still challenges that limit the use of rapeseed press cake for commercial profitable production of protein and bioactive compounds, particularly in relation to the organoleptic properties and levels of harmful or anti-nutritional factors such as glucosinolates and phytates. The present chapter summarizes recent advances on the extraction processes of rapeseed-derived protein and bioactive compounds and reviews the possibilities as well as the challenges that these ingredients face regarding skin care, food and nutraceutical applications.
Original languageEnglish
Title of host publicationRapeseed
Subtitle of host publicationChemical Composition, Production and Health Benefits
EditorsMonica White
PublisherNova Science Publishers
Chapter2
Pages33-48
ISBN (Electronic)978-1-63484-228-0
Publication statusPublished - 2016
MoE publication typeD2 Article in professional manuals or guides or professional information systems or text book material

Publication series

SeriesPlant Science Research and Practices

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Keywords

  • rapeseed
  • crop
  • oilseed

Cite this

Rivera, D., Rommi, K., Fernandes, M. M., Lantto, R., & Tzanov, T. (2016). Enzyme-aided processing of rapeseed oil industry by-products into added value ingredients for food, cosmetic and pharmaceutical applications. In M. White (Ed.), Rapeseed: Chemical Composition, Production and Health Benefits (pp. 33-48). Nova Science Publishers. Plant Science Research and Practices