Sequential Processing Using Supercritical Carbon Dioxide and High-Intensity Ultrasound in Sunflower Protein Flour Production: Nutritional Value, Microstructure, and Technological Functionality

Sunflowers are among the world’s most widely cultivated oilseeds with an interesting nutritional composition. A biomass composed mainly of carbohydrates, fibers, and proteins is generated from sunflower oil production. In this context, objective study was to investigate application emerging technologies obtain edible protein-rich flour potential be exploited in food industry. The effects optimized conditions for sequential processing meal using supercritical carbon dioxide (SCO2) high-intensity ultrasound (HIUS) were investigated. protein structure preserved even after HIUS as verified through differential scanning calorimetry (DSC) electrophoresis curves. fact that treatment did not modify demonstrates technology could incorporated into chain new ingredient (sunflower flour) without promoting damage value product regarding its content. At a pH 7.0, showed only 30% solubility, improved both formation stability emulsion when compared other samples. preliminary evaluation cell viability (caco2 cells) protective against reactive oxygen species. Therefore, resulting green processes presented employed industry, presenting technological considering chemical addition novel flour, phenolic compounds obtained present functional foods.