High-intensity ultrasound-based process strategies for obtaining edible sunflower (Helianthus annuus L.) flour with low-phenolic and high-protein content

• Published in: Ultrasonics sonochemistry 2023-07, Vol.97, p.106449-106449, Article 106449
• Main Authors: Friolli, Mariana Pacífico dos Santos, Silva, Eric Keven, Napoli, Daniele Cristina da Silva, Sanches, Vítor Lacerda, Rostagno, Maurício Ariel, Pacheco, Maria Teresa Bertoldo
• Format: Article
• Language: English
• Subjects: Acoustic cavitation; Chlorogenic acid; Green process; Original; Plant protein; Sonoprocessing; Supercritical CO2
• ISSN: 1350-4177; 1873-2828
• DOI: 10.1016/j.ultsonch.2023.106449

[Display omitted] •Phenolic compounds were extracted from defatted sunflower meal using ultrasound.•Ultrasound-assisted extraction reduced up to 83% of the phenolic content.•Acoustic cavitation did not degrade the food components of the sunflower meal.•New food ingredient with high protein content was obtained after ultrasound processing. The sunflower Helianthus annuus L. represents the 4th largest oilseed cultivated area worldwide. Its balanced amino acid content and low content of antinutrient factors give sunflower protein a good nutritional value. However, it is underexploited as a supplement to human nutrition due to the high content of phenolic compounds that reduce the sensory quality of the product. Thus, this study aimed at obtaining a high protein and low phenolic compound sunflower flour for use in the food industry by designing separation processes with high intensity ultrasound technology. First, sunflower meal, a residue of cold-press oil extraction processing, was defatted using supercritical CO2 technology. Subsequently, sunflower meal was subjected to different conditions for ultrasound-assisted extraction of phenolic compounds. The effects of solvent composition (water: ethanol) and pH (4 to 12) were investigated using different acoustic energies and continuous and pulsed process approaches. The employed process strategies reduced the oil content of sunflower meal by up to 90% and reduced 83% of the phenolic content. Furthermore, the protein content of sunflower flour was increased up to approximately 72% with respect to sunflower meal. The acoustic cavitation-based processes using the optimized solvent composition were efficient in breaking down the cellular structure of the plant matrix and facilitated the separation of proteins and phenolic compounds, while preserving the functional groups of the product. Therefore, a new ingredient with high protein content and potential application for human food was obtained from the residue of sunflower oil processing using green technologies.