Sustainable Utilization of Poppy Seed Oil By-Products in Gluten-Free Cookie Production: Advancing Nutrition via Waste-Reducing Strategies

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-09-27 DOI:10.1111/1750-3841.70580

Samiye Adal, Yunus Çetintaş, Merve Balaban, Ümit Çalışır, Teslime Ekiz Ünsal

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Abstract

ABSTRACT

The increasing demand for gluten-free (GF) functional foods and sustainable ingredient innovation underscores the importance of valorizing food by-products. This study investigated the use of poppy seed cake flour (PSCF), a cold-pressed oil by-product, as the primary flour in GF cookies. PSCFs derived from blue, yellow, and white poppy seeds were used to produce GF cookies at 50%, 70%, and 100% substitution levels. The nutritional composition, mineral content, amino acid and fatty acid (FA) profiles, antioxidant capacity (cupric-reducing antioxidant capacity [CUPRAC], 1,1-diphenyl-2-picryl-hydrazyl [DPPH], ferric reducing ability of plasma [FRAP], total phenolic content [TPC]), physical analysis, and hardness were all investigated. Data were statistically evaluated using analysis of variance and principal component analysis. PSCF cookies containing 100% blue PSCF had the highest protein content (34.56%), calcium (85.96 ppm), phosphorus (90.66 ppm), and antioxidant activity (0.2186 CUPRAC, 0.0860 DPPH, 0.088 FRAP mgTroloxeqv/mL). The TPC of the samples was 0.094 mg gallic acid equivalent (GAE)/mL. PSCF cookies were high in essential amino acids such as lysine (799 nmol/g) and glutamic acid (>6200 nmol/g), while linoleic acid dominated the FA profile (up to 52.388 nmol/g). Higher PSCF incorporation increased hardness while maintaining acceptable spread ratios. Results demonstrated that PSCF incorporation significantly improved protein, essential amino acid (notably lysine), and mineral contents, particularly calcium, magnesium, and iron. Cookies enriched with PSCF exhibited favorable FA profiles dominated by linoleic and oleic acids, along with enhanced antioxidant activity, especially in 100% blue PSCF cookies. Hardness and darker coloration were within acceptable sensory ranges. Overall, PSCF significantly offers a sustainable, nutrient-rich flour alternative aligned with circular economy principles.

Practical Applications

This study highlights PSCF as a sustainable, low-cost ingredient that can be transformed from an oil-processing by-product into value-added gluten-free cookies. Its use addresses industry needs for circular economy strategies while reducing waste. PSCF-enriched cookies provide higher protein, essential amino acids, minerals, unsaturated FAs, and antioxidants, making them suitable for celiac patients, plant-based consumers, and health-conscious markets. Beyond cookies, PSCF can be extended to other gluten-free products such as breads, crackers, and snack bars. Its adoption supports clean-label innovation, cost reduction, and product differentiation for manufacturers seeking sustainable and functional solutions.

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无麸质饼干生产中罂粟籽油副产品的可持续利用：通过减少废物战略促进营养

对无谷蛋白（GF）功能食品和可持续成分创新的需求日益增长，强调了食品副产品价值的重要性。研究了冷榨油副产物罂粟籽饼粉（PSCF）作为GF饼干的主要面粉。从蓝色、黄色和白色罂粟种子中提取的PSCFs以50%、70%和100%的替代水平用于生产GF饼干。研究了其营养成分、矿物质含量、氨基酸和脂肪酸（FA）谱、抗氧化能力（铜还原能力[CUPRAC]、1,1-二苯基-2-苦基-肼基[DPPH]、血浆铁还原能力[FRAP]、总酚含量[TPC]）、物理分析和硬度。采用方差分析和主成分分析对数据进行统计分析。含有100%蓝色PSCF的PSCF饼干具有最高的蛋白质含量（34.56%）、钙含量（85.96 ppm）、磷含量（90.66 ppm）和抗氧化活性（0.2186 CUPRAC、0.0860 DPPH、0.088 FRAP mgTroloxeqv/mL）。样品的TPC为0.094 mg没食子酸当量(GAE)/mL。PSCF饼干富含赖氨酸（799 nmol/g）和谷氨酸（6200 nmol/g）等必需氨基酸，而亚油酸主要是FA谱（高达52.388 nmol/g）。更高的PSCF掺入增加了硬度，同时保持可接受的扩展比。结果表明，PSCF的掺入显著提高了蛋白质、必需氨基酸（尤其是赖氨酸）和矿物质含量，尤其是钙、镁和铁。富含PSCF的曲奇表现出以亚油酸和油酸为主的FA谱，并增强了抗氧化活性，尤其是100%蓝色PSCF曲奇。硬度和较深的颜色在可接受的感官范围内。总的来说，PSCF提供了一种符合循环经济原则的可持续、营养丰富的面粉替代品。本研究强调PSCF是一种可持续的、低成本的原料，可以从石油加工的副产品转化为增值的无麸质饼干。它的使用满足了行业对循环经济战略的需求，同时减少了浪费。富含pscf的饼干提供更高的蛋白质、必需氨基酸、矿物质、不饱和脂肪酸和抗氧化剂，使其适合乳糜泻患者、植物性消费者和注重健康的市场。除了饼干，PSCF还可以扩展到其他无麸质产品，如面包、饼干和小食棒。它的采用支持清洁标签创新，降低成本，并为寻求可持续和功能性解决方案的制造商提供产品差异化。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.