Lazdiņa Danija, Segliņa Dalija, Zvaigzne Zaiga Anna, Butlers Aldis, Ciproviča Inga
Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, Rīgas 22, LV-3001 Jelgava, Latvia.
Institute of Horticulture, Graudu 1, Ceriņi, LV-3701 Dobele, Latvia.
Foods. 2025 Jan 13;14(2):234. doi: 10.3390/foods14020234.
Fruit seeds are often an underutilized side-stream of fruit processing. The most common approach to seed valorization is oil extraction due to the relative simplicity of the process. The partially or fully defatted seed meal is rarely further processed, even though seeds generally contain more protein and fiber than oil. The present study used single-screw extrusion (oil press), supercritical CO extraction, and a combination of the two, to defat Japanese quince () seeds, and evaluated the defatted meals as sources of functional protein. Defatting with oil press and CO extraction proved similarly effective (reduced seed flour fat content from 11.75% to 6.40% and 5.32%, respectively); combining the two methods reduced fat content to 0.90%. The yield was minimally affected, but protein extract purity was defined by defatting efficiency (65.05% protein from non-defatted versus 82.29% protein from a combination-defatted meal). Defatting did not significantly affect amino acid composition but had a significant effect on every tested functional property (solubility, water, and oil binding capacity, apparent viscosity, foaming capacity, and emulsifying activity index). Of the tested defatting methods, supercritical CO extraction and the combination provided the best results from most aspects.
水果种子通常是水果加工中未得到充分利用的副产品。由于工艺相对简单，种子增值的最常见方法是榨油。即使种子通常含有的蛋白质和纤维比油多，但部分或完全脱脂的籽粕很少进一步加工。本研究采用单螺杆挤压（榨油机）、超临界CO₂萃取以及两者结合的方法对榅桲种子进行脱脂，并将脱脂后的粕作为功能性蛋白质来源进行评估。结果表明，榨油法和CO₂萃取法脱脂效果相近（分别将种子粉脂肪含量从11.75%降至6.40%和5.32%）；两种方法结合可将脂肪含量降至0.90%。产量受影响较小，但蛋白质提取物纯度取决于脱脂效率（未脱脂粕的蛋白质含量为65.05%，而组合脱脂粕的蛋白质含量为82.29%）。脱脂对氨基酸组成没有显著影响，但对各项测试的功能特性（溶解度、水和油结合能力、表观粘度、发泡能力和乳化活性指数）有显著影响。在所测试的脱脂方法中，超临界CO₂萃取及其组合在大多数方面效果最佳。
