Search Results (160)

The rising demand for energy resources and industrial goods presents significant challenges to sustainable development. Sunflower oil, commonly utilized in the food sector, biofuels, and various industrial applications, is notably affected by this demand. In Bulgaria, it serves as a primary source of vegetable fats, ranking second to butter in daily consumption. The aim of this study is to evaluate and propose methods to improve energy and resource efficiency in sunflower oil production in Bulgaria. The analysis is based on data from an energy audit conducted in 2023 at an industrial sunflower oil production facility. Reconstruction and modernization initiatives, which included the installation of high-performance, energy-efficient equipment, led to a 34% increase in energy efficiency. The findings highlight the importance of adjusting the technological parameters such as temperature, pressure, grinding level, and pressing time to reduce energy use and operational costs. Additionally, resource efficiency is improved through more effective raw material utilization and waste reduction. These strategies not only enhance the economic and environmental performance of sunflower oil production but also support sustainable development and competitiveness within the industry. The improvement reduces hexane use by approximately 2%, resulting in energy savings of 12–15 kWh/t of processed seeds and a reduction in CO₂ emissions by 3–4 kg/t, thereby improving the environmental profile of sunflower oil production. Full article

Nutrition plays a fundamental role in promoting health and preventing chronic diseases, with bioactive food components offering a therapeutic potential in biomedical applications. Among these, edible oils are recognised for their functional properties, which contribute to disease prevention and metabolic regulation. The proposed study aims to evaluate the quality of four bioactive oils (olive oil, sunflower oil, tomato seed oil, and pumpkin seed oil) by analysing their thermal behaviour through infrared (IR) imaging. The study designed a customised electronic system to acquire thermographic signals under controlled temperature and humidity conditions. The acquisition system was used to extract thermal data. Analysis of the acquired thermal signals revealed characteristic heat absorption profiles used to infer differences in oil properties related to stability and degradation potential. A hybrid deep learning model that integrates Convolutional Neural Networks (CNNs) with Long Short-Term Memory (LSTM) units was used to classify and differentiate the oils based on stability, thermal reactivity, and potential health benefits. A signal analysis showed that the AI-based method improves both the accuracy (achieving an F1-score of 93.66%) and the repeatability of quality assessments, providing a non-invasive and intelligent framework for the validation and traceability of nutritional compounds. Full article

This study explored the potential of chitosan (CH)/bacterial cellulose (BC) complexes (0.5% w/v) as novel emulsifiers to stabilize oil-in-water (o/w) Pickering emulsions (20% v/v sunflower oil), with a focus on their gel-like behavior. Emulsions were prepared using CH combined with BNC derived via H₂SO₄ (BNC1) or H₂SO₄-HCl (BNC2) hydrolysis. Increasing BNC content improved stability by reducing phase separation and enhancing viscosity, while CH contributed interfacial activity and electrostatic stabilization. CH/BNC1_25:75 emulsions showed the highest stability, maintaining an emulsion stability index (ESI) of up to 100% after 3 days, with minimal change in droplet size (R_h ~8.5–8.8 μm) and a positive ζ-potential (15.1–29.8 mV), as confirmed by dynamic/electrophoretic light scattering. pH adjustment to 4 and 10 had little effect on their ESI, while ionic strength studies showed that 0.1 M NaCl caused only a slight increase in droplet size combined with the highest ζ-potential (−35.2 mV). Higher salt concentrations led to coalescence and disruption of their gel-like structure. Rheological analysis of CH/BNC1_25:75 emulsions revealed shear-thinning behavior and dominant elastic properties (G′ > G″), indicating a soft gel network. Incorporating sunflower-seed protein isolates into CH/BNC1 (25:75) emulsions led to coacervate formation (three-layer system), characterized by a decrease in droplet size and an increase in ζ-potential (up to 32.8 mV) over 7 days. These findings highlight CH/BNC complexes as sustainable stabilizers for food-grade Pickering emulsions, supporting the development of biopolymer-based emulsifiers aligned with bioeconomy principles. Full article

Sunflower is one of the four most important oilseed crops in the world, and its edible oil is of high nutritional quality. However, the molecular regulatory mechanism of oil accumulation in sunflowers is still unclear. In this study, we selected two inbred lines with significant differences in oleic acid content and similar agronomic traits: the high oleic acid content (82.5%) inbred line 227 and the low oleic acid content (30.8%) inbred line 228. Sunflower seeds were selected for transcriptome experiments at 10, 20, and 30 days after full bloom (DAFB). There were 21, 225, and 632 differentially expressed genes (DEGs) identified at the three times, respectively. The Gene Ontology (GO) analysis showed that DEGs from two sunflower cultivars at three stages were significantly enriched in the activities of omega-6 fatty acid desaturase and glucosyltransferase. Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis found that at 10, 20, and 30 DAFB, DEGs were significantly enriched in the unsaturated fatty acid synthesis pathway, glutathione metabolism pathway, and pyruvate metabolism pathway. Through mapping analysis of GO in the KEGG pathway, it was found that the omega-6 fatty acid desaturase gene FAD6/FAD2, diacylglyceroyltransferase gene DGAT, glycerol-3-phosphate acyltransferase gene GPAT, and long-chain acyl-CoA synthase gene LACS may play important roles in regulating sunflower oleic acid content. Our research provides candidate genes and a research basis for breeding high oleic sunflowers. Full article

Vegetable oil is regarded as a medium that can replace kerosene in electrical discharge machining (EDM) hole processing due to its renewability and environmental friendliness. Meanwhile, numerical simulation serves as an effective means to study the behavior of the gap flow field during EDM processing. Based on this, this study explored the influence of hole size and different vegetable oil dielectrics (sunflower seed oil, canola oil, and soybean oil) on the movement of electro-corrosion residues in the processing gap. The simulation results demonstrate that the viscosity of the oil affects the escape rate of the particles. In holes of 1 mm and 4 mm of size, the escape rate of canola oil at any time period is superior to that of sunflower seed oil and soybean oil. In a 1 mm hole, its average escape rate reached 19.683%, which was 0.24% and 0.19% higher than that of sunflower seed oil and soybean oil, respectively. Subsequently, experiments were conducted in combination with the simulation results to explore the influence of current, pulse width, and pulse interval on hole processing. This further confirmed the application potential of vegetable oil in electrical discharge micro-hole processing and provided theoretical support and experimental basis for optimizing the green manufacturing process. Full article

Current biodiesel production is costly, in part due to the catalysts added during transesterification and later washed out. We have previously shown that intact rapeseed shells can be ball-milled with an alcohol to produce biodiesel without an added catalyst. Here, we report on the activation and identity of the complexing agent within the shells of rapeseeds and sunflower seeds. Lignin, present in the cell walls of plant matter, complexes with iron and manganese within metallic media, such as in a ball mill, and acts as a catalyst support in a transesterification reaction with oil and methanol. When ball-milled with methanol, rapeseed and sunflower seeds produce up to 90% biodiesel, similar to yields produced by industrial methods. However, this new method for producing biodiesel is a greener alternative, as it requires fewer organic solvents, may reduce the time and energy required for synthesis, and may reduce the effort required for product purification. Full article

Biosurfactants are becoming increasingly popular, but industrial production of biosurfactants is difficult, partly due to high production costs resulting from the need to use expensive substrates. One economically feasible candidate is vegetable oils, which can be directly metabolized without pretreatment. The aim of this work is therefore to investigate the possibility of using vegetable oils for lipopeptide production by Serratia marcescens G8-1. The genetic background of this strain for the production of lipopeptides was investigated using a genomic approach. The biosurfactants were analysed by Ultra-Performance Liquid Chromatography coupled with Electrospray Ionisation Mass Spectrometry. The ability to reduce surface tension was investigated using a tensiometer. The results showed that the best effect in reducing surface tension was achieved by adding waste rapeseed oil. Sunflower and linseed oil also showed good results. Significantly poorer results were obtained when fresh rapeseed oil, sesame oil and pumpkin seed oil were used. The putative gene cluster for cyclic lipopeptides NRPS was identified in the genome of S. marcescens G8-1. The results obtained confirmed that serrawettin W1 is the major biosurfactant produced by S. marcescens G8-1. Of particular interest, the results showed the presence of vinylamycin when rapeseed oil was used. Full article

The global demand for sustainable protein sources has led to a growing interest in plant-based alternatives, with sunflower products emerging as a promising yet underutilized option. This review provides a comprehensive overview and critical evaluation of current knowledge on the flavor and off-flavor profiles and codes of sunflower seeds and their by-products, with a focus on both volatile and non-volatile low-molecular-weight compounds. It can highlight the importance of the sensomics approach and the knowledge on key food odorants and tastants. Furthermore, this review underscores the importance of advanced analytical methodologies for linking chemical composition to sensory outcomes. While volatile compounds that activate human olfactory receptors, such as aldehydes, terpenes, and pyrazines, are well described in sunflower products, using the sensomics approach the key odor-active stimuli are just verified in sunflower oil. In addition, the roles of non-volatile components including lipids, proteins, carbohydrates, and secondary metabolites such as polyphenols require further investigation and experimental validation to confirm their role as key tastants and their effect on sensory perception. By compiling existing data, this review establishes a foundational database of known and potential flavor-relevant compounds in different sunflower products, providing a valuable resource to directly or indirectly guide sensory (sensomics) studies and promote sunflower-based product innovation. Identifying the key flavor contributors in the different sunflower-based products and raw materials would facilitate precise approaches in processing and product formulation to enhance sensory quality while mitigating off-flavors. Addressing these challenges will support the development of sunflower-based food products with optimized flavor and nutritional profiles, consistent with global sustainability goals and consumer acceptance. Full article

Sunflowers (Helianthus annuus L.), traditionally cultivated for their oil, are increasingly valued for their nutritional and functional properties across a range of food applications. Sunflower seed butter is a nutritious, allergen-free alternative to traditional nut butter. Nevertheless, comprehensive information on its sensory properties and consumer acceptance is limited. This study aimed to evaluate the sensory characteristics, nutritional composition, and consumer preferences of sunflower seed butter, including commercial products and laboratory-developed prototypes. A total of 13 samples (11 commercial, 2 prototypes) were evaluated for protein, fat content (Kjeldahl, Soxhlet methods), and texture attributes, including hardness, stickiness, and spreadability. Descriptive sensory analysis was conducted by a trained panel (n = 10), and consumer acceptance was evaluated by 98 participants using a 9-point hedonic scale. The results indicated that consumer liking was primarily driven by flavor, particularly a roasted flavor profile with brown color and creamy texture. No significant correlations were found between consumer liking and protein or fat content. These findings underscore the dominant role of sensory attributes in shaping consumer perception and provide a basis for optimizing product formulation and marketing strategies in sunflower seed butter development. Full article

The present work aimed to obtain and characterize sunflower seed oil (SO) enriched with compounds from turmeric rhizome (TR). For this purpose, the enriched oil was obtained from two strategies: extraction of the compounds from TR using SO as solvent (ESO) and simultaneous extraction of SO and TR compounds using ethyl acetate as solvent (ESOS). In these strategies, the effect of time (15 and 30 min) and temperature (60 and 70 °C) on the enrichment in relation to the curcuminoids content was determined. Evaluation of phytochemicals such as total phenolic compounds (TPCs), phenolic compound profile and fatty-acid profile and bioactivity by antioxidant potential (AP) was carriedoutin the enriched oils and in the SO;mean while, oxidative stability and cytotoxicity were evaluated using HaCaT (human immortalized keratinocyte) cells. From the results obtained, higher contents of curcuminoids (510 mg/100 g oil) were observed in the oil obtained from simultaneous extraction (ESOS) in a shorter time and lower temperature (15 min and 60 °C), and similar behavior was found for the content of phenolic compounds and antioxidant potential. The profile of phenolic compounds revealed the presence of phenolic acids, curcuminoids and terpenes in the composition of the enriched oils, which increased oxidative stability. The oils obtained did not show any cytotoxic effect against the cells tested, confirmed by the high survival rate (>88%) after 48 h of exposure. Full article

This study investigates the potential use of tomato pomace, a by-product of tomato pulp and seeds, as a functional additive in sunflower and rapeseed oils. The aim was twofold: to improve the oxidative stability of the oils and to enhance their nutritional value for potential food applications. Extractions were performed using different concentrations of tomato pomace (2%, 4%, and 6%) at varying temperatures (40°, 50°, and 60 °C) and stirring speeds (150, 200, and 250 rpm). The resulting samples were evaluated for antioxidant activity, peroxide value, and color characteristics. To further assess oil composition and stability, advanced analytical techniques were employed. Fourier-transform infrared spectroscopy (FTIR) identified key functional groups and structural modifications, while differential scanning calorimetry (DSC) revealed differences in thermal stability across the samples. High-performance liquid chromatography (HPLC), optimized for compound separation and detection, identified several carotenoids, including canthaxanthin, lutein, lycopene, and alpha carotene. Notable differences between extracts made with sunflower versus rapeseed oil were observed, reflecting variations in chemical composition, extraction efficiency, and oil–pomace interactions. In conclusion, the incorporation of tomato pomace into vegetable oils not only enhances oxidative and thermal stability but also enriches the oils with valuable bioactive compounds, supporting their potential use in functional food formulations. Full article

The main focus of industrial sunflower processing is oil production, in which the pericarp is most often treated as a byproduct or biological waste. However, sunflower pericarps have shown significant potential for alternative applications. Bridging the gaps in knowledge of the properties of achenes and their byproducts would improve the efficiency of industrial processes and open new possibilities for utilizing the pericarp as a biological resource. In this work, we analyzed biophysical and morphometric properties of the achenes of eight sunflower genotypes. Their byproducts indicate a complex interrelationship among the analyzed traits. The basic achene color of the tested genotypes was gray, with dark to light shades. Larger achenes had larger seeds and a higher weight, while more spherical achenes had a higher proportion of pericarp. Additionally, achenes with a smaller cavity between the seed and the pericarp had a higher germination percentage. Genotypes with a thinner and softer pericarp had higher oil content, while greater thickness contributed to its reduction. Pericarp hardness was proportional to the number of sclerenchyma layers, not to the percentage of sclerenchyma. These findings suggest that pericarp structure can be a key determinant for both oil yield and byproduct valorization, enabling the selection of genotypes for specific industrial applications. Full article

Background/Objectives: Regiospecificity in triacylglycerols (TAGs) influences absorption/bioavailability of dietary fatty acids. We evaluated whether sn1,3 located DHA (22:6ω3) of a transgenic higher plant (DHA-Canola^®) preferentially facilitates its tissue incorporation as compared to sn2 positioned DHA (DHASCO^® of algal origin). Methods: Sprague Dawley rats were fed diets (12 weeks) containing DHA-Canola or DHA-Control (a blend of DHASCO^® and high oleic sunflower seed oil (HOSO)) at 0.3%, 1%, 3%, and 6% (w/w), or 7% HOSO prior to determination of tissue fatty acids. Results: At 0.3 and 1% w/w supplementation, plasma, liver and cardiac tissue DHA incorporation was higher in the plant-based oil (DHA-Canola vs. DHA-Control; p < 0.05), whilst sn2 enriched algal oil yielded better outcomes at higher doses (at 3% inclusion, plasma values were 7.8 vs. 5.9%, and at 6% supplementation, 10.0 vs. 7.9 in favor of DHA-Control, p < 0.05) At lower intakes, sn1,3 regiospecificity (DHA-Canola) increased the omega-3 index, a clinically relevant biomarker, compared to DHA-Control (p < 0.05). Similarly, a build-up of 20:5ω3 and 22:5ω3 occurred with DHA-Canola. Consequently, total omega3s were higher in this latter group. Conclusions: At lower intakes, sn1,3 regiospecificity of DHA leads to its preferential tissue incorporation compared to sn2 DHA. Full article

Background/Objectives: Sunflower (Helianthus annuus L.) is one of the four major global oilseed crops. Understanding the molecular mechanisms regulating fatty acid synthesis and triacylglycerol (TAG) accumulation is crucial for improving oil yield and quality. In this study, the oilseed sunflower cultivar ‘T302’, which was wild-cultivated in the northwestern region of China, was analyzed for fatty acid content by targeted lipidomic analysis. RNA sequencing (RNA-seq) was performed on 15 cDNA libraries from sunflower embryos at five developmental stages (10, 17, 24, 31, and 38 days after flowering) to investigate gene expression patterns during oil accumulation. Differentially expressed genes (DEGs) related to fatty acid and triacylglycerol accumulation in developing sunflower seeds were identified. WGCNA was used to gain deeper insights into the mechanisms underlying lipid metabolism. Results: The oil composition of ‘T302’ consisted of 86.61% unsaturated fatty acids (UFA), mainly linoleic acid (48.47%) and oleic acid (37.25%). Saturated fatty acids (SFAs) accounted for 13.39%, with palmitic acid (7.46%) and stearic acid (5.04%) being the most abundant. A total of 81,676 unigenes were generated from RNA-seq data, and 91 DEGs associated with lipid metabolism were identified, including key enzymes such as FAD2-1, SAD, FATA, LACS, PDAT2, and DGAT2. In addition, we identified several novel candidate transcription factor genes, including WRI1, LEC1, FUS3, and ABI3, which were found to regulate TAG synthesis during seed maturation and are worthy of further investigation. This study provides valuable insights into the molecular mechanisms of seed oil biosynthesis in oilseed sunflower. The identified key genes and transcription factors provide potential targets for molecular breeding strategies to increase oil content and modify fatty acid compositions in sunflower and other oilseed crops. Full article

This study investigates the effects of hull and impurity content on the efficiency of cold-pressing high-oleic sunflower seeds using a screw press. High-oleic sunflower oil is valued for its oxidative stability and health benefits, and optimizing pressing conditions is crucial for maximizing yield and maintaining oil quality. The identification of high-oleic sunflower oil was performed by analyzing its fatty acid composition, iodine value, and refractive index. Eleven seed samples with varying hull and impurity contents were processed to assess their impact on cake composition, pressing efficiency, and pressing oil yield. Oil yield ranged from 39.24% to 76.52%, with higher hull content contributing to increased yield due to its role in facilitating oil drainage. Multiple linear regression models were developed to predict moisture and oil content in the cake, as well as pressing efficiency, based on hull and impurity content, demonstrating strong predictive accuracy. These parameters were selected as they represent economically significant indicators, given that moisture and oil content indirectly reflect the protein content in the cake, while sunflower cake is primarily used as animal feed. Additionally, pressing efficiency indicates oil yield during pressing, which is the most critical economic parameter of the cold-pressing process. Cluster analysis identified three sample groups with distinct characteristics, revealing interactions between seed composition and pressing performance. The results highlight the significance of seed preparation in optimizing cold-pressing efficiency and provide insights for improving oil extraction processes. These findings support the industrial application of high-oleic sunflower seed pressing and contribute to the development of sustainable, high-quality oil production methods. Full article