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Open AccessReview

Bioprocessing of Functional Ingredients from Flaxseed

Department of Chemical Engineering, Kwame Nkrumah University of Science and Technology, Kumasi ASH233, Ghana
Department of Food Science, University of Otago, Dunedin 9054, New Zealand
School of Nutrition Sciences, University of Ottawa, Ottawa, ON K1N 6N5, Canada
School of Life Sciences Weihenstephan, Technical University of Munich, Freising 85354, Germany
Author to whom correspondence should be addressed.
Molecules 2018, 23(10), 2444;
Received: 29 August 2018 / Revised: 21 September 2018 / Accepted: 22 September 2018 / Published: 24 September 2018
(This article belongs to the Special Issue Bioactives from Bioprocessing: Sources and Production)
Flaxseeds (Linum usitatissimum L.) are oilseeds endowed with nutritional constituents such as lignans, lipids, proteins, fibre, carbohydrates, and micronutrients. Owing to their established high nutritional profile, flaxseeds have gained an established reputation as a dietary source of high value functional ingredients. Through the application of varied bioprocessing techniques, these essential constituents in flaxseeds can be made bioavailable for different applications such as nutraceuticals, cosmetics, and food industry. However, despite their food and health applications, flaxseeds contain high levels of phytotoxic compounds such as linatine, phytic acids, protease inhibitors, and cyanogenic glycosides. Epidemiological studies have shown that the consumption of these compounds can lead to poor bioavailability of essential nutrients and/or health complications. As such, these components must be removed or inactivated to physiologically undetectable limits to render flaxseeds safe for consumption. Herein, critical description of the types, characteristics, and bioprocessing of functional ingredients in flaxseed is presented. View Full-Text
Keywords: bioprocessing; flaxseed; bio-refinery; bioactive compounds; functional food; nutraceuticals; detoxification bioprocessing; flaxseed; bio-refinery; bioactive compounds; functional food; nutraceuticals; detoxification
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Dzuvor, C.K.O.; Taylor, J.T.; Acquah, C.; Pan, S.; Agyei, D. Bioprocessing of Functional Ingredients from Flaxseed. Molecules 2018, 23, 2444.

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