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Agricultural industry

Sustainable Food and Agriculture: Unlocking the Potential of Oilseed Cakes

Strategic Insights

— 1 min read

Researchers from the Institute of Field and Vegetable Crops in Serbia have published a comprehensive review on the valorization of oilseed cakes, highlighting their rich protein and fiber content, and exploring innovative extraction methods to improve efficiency while reducing environmental impact. The study identifies key research directions, including the development of integrated biorefinery approaches and the further exploration of health-promoting peptides and fibers. The researchers conclude that oilseed cakes can play a crucial role in sustainable food systems and the circular economy, transforming agricultural by-products into high-value ingredients while reducing waste.

Key Takeaways:

  • Oilseed cakes, a by-product of oil extraction, contain significant amounts of protein (up to 56%) and fiber (up to 66%).
  • Conventional and innovative extraction methods, such as ultrasound-assisted (96.64% phenolic compound yield), enzymatic (82-83% protein recovery), and subcritical water extraction techniques, can improve efficiency while reducing environmental impact.
  • Oilseed cakes can be used in a variety of applications, including gluten-free bakery products, plant-based meat alternatives, and advanced nanoencapsulation systems for bioactive compounds.
  • Each major oilseed type (soybean, rapeseed, sunflower, and flaxseed) exhibits unique nutritional and functional properties that can be optimized through appropriate processing.
  • Challenges remain in scaling extraction methods and balancing yield with functionality.
  • Researchers identify key areas for future research, including the development of integrated biorefinery approaches and the exploration of health-promoting peptides and fibers.
  • The authors suggest that oilseed cakes can play a crucial role in sustainable food systems and the circular economy, transforming agricultural by-products into high-value ingredients while reducing waste.

Statistics:

  • Up to 56% protein content in oilseed cakes.
  • Up to 66% fiber content in oilseed cakes.
  • 96.64% phenolic compound yield obtained through ultrasound-assisted extraction.
  • 82-83% protein recovery achieved through enzymatic extraction.
  • 80-90% yield obtained through subcritical water extraction.

Sources:

  • Extraction and Valorization of Oilseed Cakes for Value-Added Food Components-A Review for a Sustainable Foodstuff Production in a Case Process Approach. Foods, 2025,14(13):2244.
  • MDPI AG, publisher of Foods.
  • Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Serbia.
  • Nada Grahovac, Lead Author.
  • Milica Aleksic, Biljana Trajkovska, Ana Marjanovic Jeromela, Gjore Nakov, Additional Authors.
  • NewsRx LLC, Copyright 2025.

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