Extrusion of Oilseed‐Based Ingredients: Unlocking New Potential for Sustainable Protein Solutions

May 7, 2025Comprehensive reviews in food science and food safety

Using Heat Processing of Oilseed Ingredients to Improve Sustainable Protein Options

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Circadian Biology on OpenScience ↗PubMed ↗DOI ↗OA ↗

Abstract

processes can improve the digestibility and nutritional profile of oilseed cakes and meals, which are protein-rich byproducts of the oil extraction industry.

Extrusion modifies the structure and function of proteins in oilseed cakes and meals.
Improvements in digestibility and reductions in antinutritional factors are associated with specific extrusion processing conditions.
Optimizing extrusion parameters and considering residual oil content are crucial for enhancing product quality.
Extruded oilseed proteins may be used in developing meat alternatives, snack foods, and breakfast cereals.
Advanced methods like fermentation and enzyme hydrolysis could further enhance the sensory and nutritional qualities of extruded products.

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The growing demand for plant-based proteins has driven significant interest in utilization of oilseed cakes and meals, which are abundant byproducts of the oil extraction industry. These protein-rich products possess unique functional properties that make them valuable for various food applications in a sustainable and cost-effective way. This review provides an in-depth review of processes as tools to enhance the functionality of oilseed cakes, meals, and proteins. Under specific processing conditions that dictate thermal and mechanical energy input, extrusion induces structural and functional modifications in proteins, which, in turn, improves the digestibility, reduces antinutritional factors, and enhances the overall nutritional profile of oilseed cakes, meals, and proteins. The importance of optimizing key extrusion parameters and the role of residual oil content in the process are discussed. Additionally, the diverse applications of extruded oilseed proteins in developing meat alternatives, snack foods, and breakfast cereals are highlighted. Advanced techniques such as fermentation and enzyme hydrolysis as treatments prior to extrusion are also examined for their potential to further improve the sensory and nutritional properties of extruded products. Relevant literature published between 2000 and 2024 was identified using databases such as Scopus and Web of Science, with keywords including oilseed proteins, extrusion, and plant-based meat alternatives. Studies were selected based on relevance to processing techniques, functional outcomes, and food applications. This comprehensive analysis underscores the potential of extrusion technology to unlock new opportunities for oilseed cakes and their protein-rich fractions in the food industry, contributing to the development of innovative, plant-based food products that meet consumer demands for nutrition and sustainability.

Key numbers

20 million metric tons

Global Oilseed Production Increase

Global production of oilseeds rose from ∼630 million metric tons in 2021–2022 to ∼650 million metric tons in 2023.

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Soy Protein PDCAAS Value

Soy-based ingredients are extensively used in meat alternatives due to their high PDCAAS value.

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Extrusion of Oilseed‐Based Ingredients: Unlocking New Potential for Sustainable Protein Solutions

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