Hydrothermal Degradation of Fats, Carbohydrates and Proteins in Sunflower Seeds after Treatment with Subcritical Water

In this study, the hydrothermal degradation of fats, carbohydrates and proteins in sunflower seeds after treatment with subcritical water was observed. Sunflower seeds were subjected to subcritical water in a wide temperature range (130–240 °C) for periods from 5 to 120 minutes. The oil- and water-soluble phases were analysed for products of hydrothermal degradation. Oil stability was investigated by analysing the content of free fatty acids using gas chromatography. The water-soluble phase was analysed for the presence of any formed amino acids, and the amount of carbohydrates remaining after treatment was determined. Total amino acids and carbohydrates were determined using the ninhydrin and phenol/sulphuric acid spectrophotometric methods, respectively. The results show that oils are the most stable macronutrient present in sunflower seeds. Only small amounts of free fatty acids had formed during processing but the amount drastically started to increase at 240 °C. Proteins seem to be less stable than oils, whereas carbohydrates have proven to be very susceptible to hydrothermal degradation

Pre-treatment and extraction techniques for recovery of added value compounds from wastes throughout the agri-food chain

The enormous quantity of food wastes discarded annually force to look for alternatives for this interesting feedstock. Thus, food bio-waste valorisation is one of the imperatives of the nowadays society. This review is the most comprehensive overview of currently existing technologies and processes in this field. It tackles classical and innovative physical, physico-chemical and chemical methods of food waste pre-treatment and extraction for recovery of added value compounds and detection by modern technologies and are an outcome of the COST Action EUBIS, TD1203 Food Waste Valorisation for Sustainable Chemicals, Materials and Fuels