Technical challenges and ingredient quality benefits from the aqueous extraction of oilseeds

Abstract: Aqueous extraction is a sustainable and eco-friendly alternative to traditional oilseed extraction methods. In contrast to the latter, the aqueous process uses water-based solutions instead of solvents and high heat to separate protein and oil bodies from oil seeds. Oil bodies serve as significant food reserves for the plant, facilitating seed germination and post-germination growth. Upon extraction, they form natural emulsions due to their molecular structure, which consists of a triacylglycerol core surrounded by a phospholipid monolayer and proteins. These can be used as ingredients in food or personal care products.

This method extracts proteins as a coproduct of the oil body extraction process. However, efficiently separating oil bodies and proteins at an industrial scale poses a challenge. Inefficient separation can lead to protein extracts with a high oil content or may cause the denaturation of proteins due to processing conditions. The methods used to preserve protein functionality during extraction vary depending on the oilseed variety, composition, and structure. One crucial question that needs to be addressed is whether we should compromise protein purity in order to obtain higher yields during the aqueous extraction process, especially if we maintain a clean process. For some oilseed varieties, enzyme-assisted aqueous extraction can improve protein extraction efficiency. However, scaling up the extraction process for commercial production, while keeping the costs under control, may be challenging.

This talk will discuss the impact of different aqueous processing conditions on protein yield and functionality across various oilseeds from an industrial-scale processing perspective.