Extraction and Valorization of Oilseed Cakes for Value-Added Food Components—A Review for a Sustainable Foodstuff Production in a Case Process Approach
Nada Grahovac, Milica Aleksić, Biljana Trajkovska, Ana Marjanović‐Jeromela, Gjore Nakov
Abstract
Oilseed cakes, by-products of oil extraction, represent an underutilized resource with significant potential for sustainable food and pharmaceutical applications. This comprehensive review examines the valorization strategies for oilseed cakes, focusing on their rich protein (up to 56%) and fiber (up to 66%) content. We analyze both conventional and innovative extraction methods, highlighting the advantages of ultrasound-assisted (96.64% phenolic compound yield), enzymatic (82-83% protein recovery), and subcritical water extraction techniques in improving efficiency while reducing environmental impact. This review demonstrates diverse applications of oilseed cake components from gluten-free bakery products and plant-based meat alternatives to advanced nanoencapsulation systems for bioactive compounds. Each major oilseed type (soybean, rapeseed, sunflower and flaxseed) exhibits unique nutritional and functional properties that can be optimized through appropriate processing. Despite technological advances, challenges remain in scaling extraction methods and balancing yield with functionality. This paper identifies key research directions, including the development of integrated biorefinery approaches and the further exploration of health-promoting peptides and fibers. By addressing these challenges, oilseed cakes can play a crucial role in sustainable food systems and the circular economy, transforming agricultural by-products into high-value ingredients while reducing waste.