This study focuses on the potential of addition of flaxseed, soybean, sunflower, peanut, and pumpkin cakes in gluten-free flour formulations, using rice flour, corn flour, and corn starch. The aim of the article is to investigate the impact of oil ca...
The sustainable valorisation of agro-industrial by-products offers a promising pathway to address global protein demand while supporting circular food systems. This study explored the biotechnological potential of pumpkin (Cucurbita pepo), sunflower...
This study evaluated the antioxidant and antibacterial properties of methanolic extracts derived from oilseed cakes of Lactuca sativa (lettuce), Nigella sativa (black seed), Eruca sativa (rocket), and Linum usitatissimum (linseed). Lettuce methanolic...
Oilseed cakes, by-products of oil extraction, represent an underutilized resource with significant potential for sustainable food and pharmaceutical applications. This comprehensive review examines the valorization strategies for oilseed cakes, focus...
Oilseed cakes (OC), generated as by-products of mechanical oil extraction, are increasingly recognized as functional feed ingredients in swine production. Besides providing protein and residual lipids, they contain bioactive compounds such as polyphe...
The growing consumption of oilseed-pressed cakes (OSCs), a largely underutilized feedstock, plays a significant role in animal feed. The study evaluates the use of three OSCs—flax (FSC), pumpkin (PSC), and hemp (HSC)—as substrates for Bac...
In the context of modern ruminant nutrition, increasing attention is being directed toward the valorization of agro-industrial by-products as alternative feed ingredients that enhance nutrient utilization efficiency while supporting the sustainabilit...
Fifteen oilseed cakes from sunflower, pomegranate, cardoon, tobacco and hemp were characterized with regard to chemical composition, Cornell Net Carbohydrate and Protein System (CNCPS) fractionation, in vitro digestibility of dry matter, neutral dete...
The oil industry generates great quantities of oilseed cakes that remain after oil extraction. New technologies are required for their valorization, owing to their high nutritional value. Pumpkin, flax and hemp seed cakes were extracted by subcritica...
Oilseed cakes are produced as a by-product of oil pressing and are mostly used as feed. Their use for human consumption is due to the functional properties and benefits for human health. Herein, oilseed cake flours of eight species (flax, hemp, milk...
The utilization of plant by-products as functional food ingredients has received increasing attention in the last decade. One such by-product generated during milk thistle oil pressing is oilseed cakes, which could be used as a novel food ingredient....
In this work, the possibility of obtaining biopolymer films from Camelina sativa oilseed cake (CSoC) at different parameters of the synthesis process was investigated. The pH (values 8, 10, and 12), the temperature (60, 80, and 100 °C), and the c...
Due to the increasing demand for alternative protein feed ingredients, the utilization of oilseed by-products in animal nutrition has been sought as a promising solution to ensure cheap and environmentally sustainable feedstuffs. This review aimed to...
The use of non-traditional oilseeds for food purposes has increased significantly in recent years. Due to the high content of unsaturated fatty acids, the production of cold-pressed oils from pumpkin and hemp seeds is growing at a steady pace. This r...
The solid-state fermentation (SSF) efficiency of Bacillus licheniformis ATCC 21424 (BL) on various agro-industrial by-products such as oilseed cakes [hemp (HSC), pumpkin (PSC), and flaxseed (FSC)] was evaluated by examining the nutritional compositio...
Hemp, flax and canola seed cakes are byproducts of the plant oil extraction industry that have not received much attention in terms of their potential use for human food instead of animal feed. Thus, the bioactivity profiling of these oilseed cakes i...
This study evaluated the impact of soil modifiers on seed germination and soil quality. Mixtures of paper mill sludge (PMS) with camellia oilseed cake (CO) and peat moss (P), as well as with oilseed cake of toothache tree (TO) and peat moss (P), show...
The purpose of this study was to evaluate the feasibility of using residues from cooking oil production to produce alternative biochar fuels along with optimizing the pyrolysis process. The work consisted of carrying out the pyrolysis process at vary...
The use of food industry by-products in the production of construction materials is a great method to achieve sustainability and simultaneously reduce cement consumption. The present research analyzes the use of pomegranate seed cakes (untreated, ove...
The effects of torrefaction of the biopellets made from hardwood chip residue (HW), camellia oilseed cake (CO), and pruning remnants of the toothache tree (TA) and mulberry tree (MT) were evaluated. Torrefaction of the biopellets reduced the volatile...
Defatted hemp, flax and canola seed cakes were extracted with different solvent systems namely methanol, ethanol, acetone, methanol 80%, acetone 80% and mixed solvent of methanol:acetone:water (MAW, 7:7:6, v/v/v). Each extract was analyzed for antiox...
The aim of this research was to evaluate the effect of untreated and 5% aqueous NaOH solution-treated filler of the plant Jatropha Curcas L. on the mechanical properties of adhesive bonds, especially in terms of their service life at different amplit...
Plant biomass colonized by macrofungi can contain molecules with bioactive properties with applications to human/animal health. This work aimed to verify antibacterial activities from aqueous extracts from oil seed cakes of Jatropha curcas (JSC) and...
Most biowaste produced by domestic food preparation and food processing has no value, is difficult to manage, and is detrimental to the environment. Oil extraction from Hodgsonia heteroclita seeds produces large amounts of oilseed cake powder (OCP) a...
The present study determined the effects of varying inclusion levels of baobab oilseed cake (BOSC) combined with fossil shell flour (FSF) diets on body condition scores, body weight gain, and nutritionally related blood metabolites of Angora goats. T...
The development of gluten-free bakery products, the quality of which is comparable to the quality of regular wheat-based products, remains a technological challenge. In this study, flaxseed oil cake (FOC), a by-product of flaxseed oil extraction and...
The objective of this study was to investigate the effects of fractionation by sieving on cold-pressed camelina cake by separating it into particle-sized fractions and evaluating their nutritional and functional properties. Two Camelina sativa variet...
This study aimed to determine the effect of lactic acid fermentation with Lactiplantibacillus plantarum on the bioactive compound composition and fatty acid profile of black cumin, camelina, milk thistle, and evening primrose cakes, as well as to eva...
Non-conventional yeasts (NCYs) are promising microbial platforms for converting agro-industrial residues into value-added enzymes, yet their use for lipase production under solid-state fermentation (SSF) remains fragmented across the literature. This...
A thin layer chromatography (TLC) method has been developed for the quantitative analysis of glucosinolates extracted from Camelina sativa. This procedure resolves the same long-chain glucosinolates as high-performance liquid chromatography but incre...
The aim of the study was to examine combinations of base oils and herbal additives with a view to obtaining macerates with improved health benefits. Base oils were cold-pressed from the seeds of black cumin, borage, evening primrose, safflower, walnu...
Camelina [Camelina sativa (L.) Crantz] oilseed cake has been identified as an alternative protein feedstuff and as a valuable feed resource. Moreover, over the last decades, there has been an increased interest in the organic production of feed suppl...
Sunflower is a major agricultural oilseed crop, and the Republic of Kazakhstan has been steadily strengthening its position as a producer of oilseeds. In this study, an oil pressing machine with two processes, including grinding sunflower seeds and p...
In this study, solid-state fermentation (SSF) was proposed as an alternative approach to obtain optically pure forms of one of the most common aroma compounds, whisky lactone. Filamentous fungi were used for enantioselective hydrolysis of a racemate...
Oil cakes are pomace that is a by-product of pressing oil from oilseeds. Due to the content of bioactive ingredients, there is more and more talk about their valorization through use in human and animal nutrition as well as microbiological processes...
As an emerging oilseed crop in China, peony seed oils account for 0.41% of the annual production of Chinese edible vegetable oils, and the oil-type peony seed is rich in alpha-linolenic acid (ALA). Moisture content and temperature are key factors in...
This study integrates microbial biotechnology, bioprocess optimization, and circular bioeconomy principles to valorize oilseed agro-industrial coproducts as low-cost inducing substrates for lipase production. Palm kernel cake (PKC), canola cake, andi...
The food industry generates a large amount of waste every year, which opens up a research field aimed at minimizing and efficiently managing this issue to support the concept of zero waste. From the extraction process of oilseeds results oil cakes. T...
Camelina seed or seed processing derivatives, i.e., cake, are cheap alternative protein feed ingredients for meat type poultry. Camelina is an oilseed crop containing 36.8% oil in seeds, while in the cake the oil content accounts for 6.4–22.7%....
Alternatives to traditional disposable plastic tableware are constantly sought. The aim of the study was to assess the possibility of using oilseeds and their press cakes for the production of edible tableware. Edible vegan plates (P) and bowls (B) w...
The aim of the study was to evaluate the use of sunflower and sesame oilseed press cakes, which are by-products of oil extraction, as functional ingredients in cookie production. The quality characteristics of these by-products were assessed, includi...
The aim of this study was to obtain low fat mayonnaise-like emulsion gels using sesame cake and walnut cake by-products resulting from vegetable oil extraction. The ingredients used to formulate the mayonnaise like emulsion gel samples were corn star...
Biodiesel production currently follows a first-generation model using edible oils as raw materials. Such a production model is unsustainable, considering that it is limited by the high cost of edible oils, competes with the food sector, and is linked...
Oil cakes are biomass wastes created by pressing oil from oilseeds. Their chemical composition (including high fat or protein content, a favorable fatty acid profile, and a high proportion of unsaturated acids) makes them valuable raw materials not o...
Agro-industrial side streams such as oilseed cakes were used as a medium in solid-state fermentation (SSF) for microbial oxidation of anti- and syn-3-methyl-octane-1,4-diols to obtain corresponding trans- and cis-whisky lactones. In preliminary scree...
Biodiesel is an emerging alternative fuel that is generally made from edible and non-edible oilseed crops. Jatropha curcus has a high potential for producing biodiesel, which yields 25–35% oil along with 75–65% solid byproduct, generally...
The addition of oilseeds and their cakes to the diets of lactating dairy goats is an alternative to supplemental feeding, which improves the lipid profile of goat cheeses. The objective of the present study was to evaluate the effect of a diet contai...
Many Norwegian consumers eat more red meat than is recommended by the Government. Of the protein currently consumed, 75% is of animal origin. Natural conditions in Norway favour the production of meat, dairy and seafood but high-protein plants can al...
Biowastes from the food industry can be applied as a usable material after appropriate treatment (i.e., agglomeration). Biowastes are materials that could have better properties if they are mixed. Brewery and oilseed wastes were compressed and evalua...
For the valorization of oilseed press cakes into food products, extrusion can be used. A common way of applying the protein- and fiber-rich press cakes in directly expanded products is the combination thereof with starch, since starch gives a favoura...
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