Jul 2026· European Food Research and Technology· Vol 252· 0 citations· 107 references
Abstract
Oilseed cakes generated during vegetable oil extraction are protein-rich by-products that remain underutilized and are largely directed to low-value animal feed. Transforming these residues into protein nanofibrils (PNFs) provides an effective route for waste valorization and the creation of sustainable functional materials. This review evaluates oilseed cake proteins as PNF precursors, focusing on extraction strategies, fibrillation mechanisms, and the effects of protein structure and processing conditions on nanofibril formation. Conventional acid–heat treatments are discussed alongside emerging techniques such as ultrasonication, microwave-assisted heating, enzymatic hydrolysis, and high-pressure processing, which enable improved control over fibril yield, morphology, and scalability. The physicochemical and techno-functional properties of oilseed-derived PNFs, including rheology, gelation, emulsification, surface activity, and encapsulation capacity, are examined in relation to applications in food structuring, nutraceutical delivery, biodegradable packaging, environmental remediation, and advanced biomaterials. Nutritional quality, digestibility, safety, and allergenicity are also considered, emphasizing their dependence on protein source and morphology.
The extensive use of petroleum-based packaging materials has generated significant environmental concerns because of their poor biodegradability and their contribution to plastic pollution. Growing attention has therefore been directed toward sustainable packaging systems derived from renewable resources. Among these a...
The transition toward sustainable food packaging has driven intensified research into bio-based materials capable of reducing dependence on conventional plastics. Functional amyloid protein nanofibrils (PNFs) have emerged as a novel class of supramolecular biomaterials owing to their highly ordered β-sheet-rich structu...
P. R., R. Mahendran· Comprehensive Reviews in Foo...· 1 citation
Essential oils (EOs) have attracted considerable interest as natural antimicrobial agents for food preservation due to their broad biological activity. However, their volatility, susceptibility to oxidation, limited water dispersibility, and potential sensory effects restrict their direct application. Incorporation int...
Amanda Freire Alvarez, Renata Pires de Camargo Mascarenhas, Guilherme de Figueiredo Furtado et al.· Coatings· 0 citations
Cereal and pseudocereal protein isolates are increasingly investigated as sustainable food ingredients, although their limited solubility, interfacial activity, foaming performance, and hydration properties can restrict their technological application. This systematic review evaluated the effects of ultrasound on the p...
Guillermo Segundo Miñan-Olivos, G. Palazolo, J. Vidaurre-Ruiz et al.· Foods· 0 citations
The growing demand for sustainable protein ingredients has intensified interest in legumes as strategic raw materials for plant-based food applications. Legume proteins, mainly composed of globulins, albumins, vicilins, and legumins, exhibit relevant nutritional and techno-functional properties, including solubility, e...
Mariana Morais Soares Costa, G. V. Gautério, A. Lemes et al.· Processes· 1 citation
Gummies have evolved from traditional confectionery products into hydrogel-based systems capable of incorporating and releasing bioactive compounds. This review examines the main formulation and technological factors governing their structure and functionality, with an emphasis on the use of hydrocolloids, alternative...
Max Vásquez-Senador, Indira Pérez-Bermúdez, Patricio Orellana-Palma et al.· Gels· 0 citations
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