TY - CHAP
T1 - Enzyme-aided processing of rapeseed oil industry by-products into added value ingredients for food, cosmetic and pharmaceutical applications
AU - Rivera, Diana
AU - Rommi, Katariina
AU - Fernandes, Margarida M.
AU - Lantto, Raija
AU - Tzanov, Tzanko
PY - 2016
Y1 - 2016
N2 - 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.
AB - 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.
KW - rapeseed
KW - crop
KW - oilseed
M3 - Chapter or book article
T3 - Plant Science Research and Practices
SP - 33
EP - 48
BT - Rapeseed
A2 - White, Monica
PB - Nova Science Publishers
ER -