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Cold Press Technology: Obtaining and Evaluation of Cold Press Oil, Cold Press Cake

Yıl 2023, Cilt: 4 Sayı: 8, 58 - 66, 31.12.2023

Öz

Fats, which have an important place in human nutrition, play a critical role in creating the desired taste, aroma and flavor profile in foodstuffs, as well as providing shine and desired textural qualities. In recent days, when interest in natural and safe food consumption has increased, consumers have tended to consume especially vegetable oils. Vegetable oils can be produced from some fruits and oilseeds through various processes. One of these methods is cold press technology. Cold press technology is a simple, economical, solvent-free, environmentally friendly mechanical extraction method that allows the production of high-quality oils without requiring heat treatment. With the technology, cold pressed oils that are pure, safe, rich in nutrients, sensory acceptable, and can be consumed without requiring refining can be produced. The benefits of cold pressed oils, which contain important bioactive components such as essential fatty acids, phenolic compounds, flavonoids, phytosterols, carotenoids and tocopherols, on human health are a topic of emphasis. In addition to the production of cold press oil, cold press technology also allows the production of 'press cake', a food by-product rich in bioactive components. Press cake, which is evaluated by various methods, can be used to procuded bread, cake, biscuit, cracker, cookie and kefir etc. It has been successfully incorporated into various food formulations. Considering its contribution to the zero waste approach, society, economy and environmental sustainability, the evaluation of food by-product press cake is a very important issue.

Kaynakça

  • Ancuta, P., Sonia, A. 2020. Oil press-cakes and meals valorization through circular economy approaches: a review. Applied Science. 10: 7432-7462.
  • Aydeniz, B., Güneşer, O., Yılmaz E. 2014. Physico-chemical, sensory and aromatic properties of cold press produced safflower oil. Journal of the American Oil Chemists’ Society, 91: 99-110.
  • Bakkalbaşı, E., Meral, R., Doğan, İ. S. 2015. Bıoactıve compounds, physıcal and sensory propertıes of cake made wıth walnut press-cake. Journal of Food Quality. 38: 422–430.
  • Başoğlu, F. 2014. Yemeklik Yağ Teknolojisi (4. Baskı). Dora Yayınları, Bursa. 345 s.
  • Chew, S.C. 2020. Cold-pressed rapeseed (Brassica napus) oil: chemistry and functionality. Food Research International. 131: 1089-1099.
  • Çakaloğlu, B., Özyurt V.H., Ötleş, S. 2018. Cold press in oil extraction. a review. Ukrainian Food Journal. 7 (4):640-654.
  • Dedebaş, T., Ekici, L., Sagdıc O. 2020. Chemical characteristics and storage stabilities of different cold-pressed seed oils. Journal of Food Process Preservation. 45:15107-15118.
  • Dhingra, D., Michael, M., Rajput, H., Patil, R.T. 2011. Dietary fibre in foods: A review. Journal of Food Science Technology. 49: 255–266
  • Garrido, T., Etxabide, A., Peñalba, M., De La Caba, K., Guerrero, P. 2013. Preparation and characterization of soy protein thin films: Processing–properties correlation. Mater, Lett. 105: 110–112.
  • Gupta, A., Sharma, R., Sharma, S., Singh, B. 2018. Oilseed as potential functional food Ingredient. In Trends & Prospects in Food Technology, Processing and Preservation, 1st ed.; Prodyut Kumar, P., Mahawar, M.K., Abobatta, W., Panja, P., Eds.; Today and Tomorrow’s Printers and Publishers: New Delhi, India, pp. 25–58.
  • Gülseren, M. 2019. Çeşitli bitkisel soğuk pres atıklarının endüstriyel kek üretiminde kullanılması. Tekirdağ Namık Kemal Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisan tezi. Tekirdağ, 129 sayfa.
  • İmer, Y, Taşan M. 2018. Çeşitli Soğuk Pres Yağların Bazı Mikro ve Makro Element İçeriklerinin Belirlenmesi. Tekirdağ Ziraat Fakültesi Dergisi. 15(01): 14-25. 14
  • Jiang, L., Hua, D., Wang, Z., Xu, S. 2010. Aqueous enzymatic extraction of peanut oil and protein hydrolysates, Foods and Bioproducts Processing, 88: 233-238.
  • Kopsahelis, N., Kachrimanidou, V. 2019. Advances in Food and Byproducts Processing towards a Sustainable Bioeconomy. Foods. 8:425-435.
  • Li, J., Zu, Y.G., Luo, M., Gu, C.B., Zhao, C.J., Efferth, T. 2013. Aqueous enzymatic process assisted by microwave extraction of oil from yellow horn (Xanthoceras sorbifolia Bunge.) seed kernels and its quality evaluation. Food Chemistry, 138: 2152-2158.
  • Łopusiewicz, L., Drozłowska, E., Siedlecka, P., Mezynska, M., Bartkowiak, A., Sienkiewicz, M., Zielinska-Blizniewska, H., Kwiatkowski, P. 2019. Development, characterization, and bioactivity of non-dairy kefir-like fermented beverage based on flaxseed oil cake. Foods, 8, 544.
  • Maran J.P., Priya B., 2015. Supercritical fluid extraction of oil from muskmelon (cucumis melo) seeds. Journal of the Taiwan Institute of Chemical Engineers, 47: 71-78.
  • Mas, A.L., Brigantea, F.I., Salvuccia, E., Pignia, N.B, Martinezc, M.L, Ribotta, P., Wunderlina, D.A., Baronia, M.V., 2020. Defatted chia flour as functional ingredient in sweet cookies. How do Processing, simulated gastrointestinal digestion and colonic fermentation affect its antioxidant properties? Food Chemistry. 316: 126279.
  • Melo, D., Álvarez-Ortí, M., Nunes, M.A., Santo, L.E., Machado, S., Pardo, J.E., Oliveira, M.B. 2022. Nutritional and chemical characterization of poppy seeds, cold-pressed oil, and cake: poppy cake as a high-fibre and high-protein ıngredient for novel food production. Foods. 11: 3027-3037.
  • Nas, S., Gökalp, H.Y., Ünsal, M., 2001. Bitkisel Yağ Teknolojisi (3. Baskı). Pamukkale Üniversitesi Mühendislik Fakültesi Matbaası, Denizli. 328 s.
  • Ogunronbı, O., Jooste, P.J., Abu, J.O., Merwe, B.V.R. 2011. Chemıcal composıtıon, storage stabılıty and effect of cold-pressed flaxseed oıl cake ınclusıon on bread qualıty. Journal of Food Processing and Preservation 35: 64–79.
  • Otles, S., Despoudi, S., Bucatariu, C., Kartal, C. 2015. Food waste management, valorization, and sustainability in the food industry. In Food Waste Recovery, 1st ed.; Galanakis, C.M., Ed.; Elsevier Inc.: London, UK, pp. 3–23.
  • Prakash, K., Naik, S.N., Vadivel, D., Hariprasad, P., Gandhi, D., Saravanadevi, S., 2018. Utilization of defatted sesame cake in enhancing the nutritional and functional characteristics of biscuits. Journal of Food Process Preservation, 42: e13751.
  • Pycia, K., Kapusta, I and Jaworska, G. 2020. Walnut oil and oilcake affect selected the physicochemical and antioxidant properties of wheat bread enriched with them. Journal of Food Process Preservation 44: e14573.
  • Radocaj, O., Dimic E., Tsao, R. 2014. Effects of hemp (cannabis sativa l.) seed oil presscake and decaffeinated green tea leaves (camellia sinensis) on functional characteristics of gluten-free crackers. Journal of Food Science, 79: 3-13.
  • Rai A., Mohanty B., Bhargava R., 2015. modeling and response surface analysis of supercritical extraction of watermelon seed oil using carbon dioxide. Separation and Purification Technology, 141: 354-365.
  • Saraç, M. 2011. Enzimatik ekstraksiyon yöntemi ile pamuk yağı eldesi. Yüksek Lisans Tezi. İstanbul Teknik Üniversitesi, Türkiye.
  • Sarı P., 2006. Preliminary design and construction of a prototype canola seed oil extraction machine, Doctoral dissertation, Middle East Technical University, Ankara.
  • Teh, S.S., Bekhit, A.E. 2015. Utilization of Oilseed Cakes for Human Nutrition and Health Benefits. In Agricultural Biomass Based Potential Materials; Hakeem, K.R., Jawaid, M., Alothman, O.Y., Eds.; Springer International Publishing: Cham, Switzerland,; pp. 191–229. TGK, 2012. Türk Gıda Kodeksi-Bitki Adı İle Anılan Yağlar Tebliği (Tebliğ No: 2012/29). Resmi Gazate, Ankara.
  • Wroniak, M., Rękas, A. 2016. Nutritional value of cold-pressed rapeseed oil during long term storage as influenced by the type of packaging material, exposure to light & oxygen and storage temperature. Journal of Food Science and Technology. 53:1338–1347.
  • Zhao, S., Zhang, D. 2013. A parametric study of supercritical carbon dioxide extraction of oil from Moringa oleifera seeds using a response surface methodology. Separation and Purification Technology. 113: 9–17.

Soğuk Pres Teknolojisi: Soğuk Pres Yağ, Soğuk Pres Keki Eldesi ve Değerlendirilmesi

Yıl 2023, Cilt: 4 Sayı: 8, 58 - 66, 31.12.2023

Öz

İnsan beslenmesinde önemli bir yere sahip olan yağlar, gıda maddelerinde de arzu edilen tat, aroma ve lezzet profilinin oluşturulmasının yanı sıra parlaklık ve istenen dokusal niteliklerin kazandırılması gibi kritik rol üstlenirler. Doğal ve güvenli gıda tüketimine ilginin arttığı son günlerde, tüketiciler özellikle bitkisel sıvı yağlara doğru tüketim eğilimi göstermiştir. Bitkisel yağlar bazı meyve ve yağlı tohumlardan çeşitli proseslerle üretilebilmektedir. Bu yöntemlerden biri de soğuk pres teknolojisidir. Soğuk pres teknolojisi, basit ve ekonomik, solvent içermeyen çevre dostu, ısıl işlem gerektirmeksizin yüksek kaliteli yağların üretimine imkân sunan mekanik ekstraksiyon yöntemidir. Söz konusu teknoloji ile oldukça saf, güvenli, besin öğelerince zengin, duyusal olarak kabul edilebilir, rafinasyon gerektirmeksizin tüketilebilen soğuk pres yağlar üretilebilmektedir. Esansiyel yağ asidi, fenolik bileşenler, flavanoidler, fitosteroller, karotenoidler ve tokoferoller gibi önemli biyoaktif bileşenleri içeren soğuk pres yağların insan sağlığına faydaları üzerinde durulan bir konudur. Soğuk pres teknolojisi, soğuk pres yağ üretiminin yanı sıra biyoaktif bileşenlerce zengin bir gıda yan ürünü olan ‘pres keki’ ’nin üretimine de olanak tanımaktadır. Çeşitli yöntemlerle değerlendirilen pres keki ekmek, kek, bisküvi, kraker, kurabiye ve kefir vb. gibi çeşitli gıda formülasyonlarına başarılı bir şekilde dahil edilmiştir. Sıfır atık yaklaşımına, topluma, ekonomiye ve çevresel sürdürülebilirliğe olan katkısı göz önünde bulundurulduğunda gıda yan ürünü pres kekinin değerlendirilmesi oldukça önemli bir konudur.

Kaynakça

  • Ancuta, P., Sonia, A. 2020. Oil press-cakes and meals valorization through circular economy approaches: a review. Applied Science. 10: 7432-7462.
  • Aydeniz, B., Güneşer, O., Yılmaz E. 2014. Physico-chemical, sensory and aromatic properties of cold press produced safflower oil. Journal of the American Oil Chemists’ Society, 91: 99-110.
  • Bakkalbaşı, E., Meral, R., Doğan, İ. S. 2015. Bıoactıve compounds, physıcal and sensory propertıes of cake made wıth walnut press-cake. Journal of Food Quality. 38: 422–430.
  • Başoğlu, F. 2014. Yemeklik Yağ Teknolojisi (4. Baskı). Dora Yayınları, Bursa. 345 s.
  • Chew, S.C. 2020. Cold-pressed rapeseed (Brassica napus) oil: chemistry and functionality. Food Research International. 131: 1089-1099.
  • Çakaloğlu, B., Özyurt V.H., Ötleş, S. 2018. Cold press in oil extraction. a review. Ukrainian Food Journal. 7 (4):640-654.
  • Dedebaş, T., Ekici, L., Sagdıc O. 2020. Chemical characteristics and storage stabilities of different cold-pressed seed oils. Journal of Food Process Preservation. 45:15107-15118.
  • Dhingra, D., Michael, M., Rajput, H., Patil, R.T. 2011. Dietary fibre in foods: A review. Journal of Food Science Technology. 49: 255–266
  • Garrido, T., Etxabide, A., Peñalba, M., De La Caba, K., Guerrero, P. 2013. Preparation and characterization of soy protein thin films: Processing–properties correlation. Mater, Lett. 105: 110–112.
  • Gupta, A., Sharma, R., Sharma, S., Singh, B. 2018. Oilseed as potential functional food Ingredient. In Trends & Prospects in Food Technology, Processing and Preservation, 1st ed.; Prodyut Kumar, P., Mahawar, M.K., Abobatta, W., Panja, P., Eds.; Today and Tomorrow’s Printers and Publishers: New Delhi, India, pp. 25–58.
  • Gülseren, M. 2019. Çeşitli bitkisel soğuk pres atıklarının endüstriyel kek üretiminde kullanılması. Tekirdağ Namık Kemal Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisan tezi. Tekirdağ, 129 sayfa.
  • İmer, Y, Taşan M. 2018. Çeşitli Soğuk Pres Yağların Bazı Mikro ve Makro Element İçeriklerinin Belirlenmesi. Tekirdağ Ziraat Fakültesi Dergisi. 15(01): 14-25. 14
  • Jiang, L., Hua, D., Wang, Z., Xu, S. 2010. Aqueous enzymatic extraction of peanut oil and protein hydrolysates, Foods and Bioproducts Processing, 88: 233-238.
  • Kopsahelis, N., Kachrimanidou, V. 2019. Advances in Food and Byproducts Processing towards a Sustainable Bioeconomy. Foods. 8:425-435.
  • Li, J., Zu, Y.G., Luo, M., Gu, C.B., Zhao, C.J., Efferth, T. 2013. Aqueous enzymatic process assisted by microwave extraction of oil from yellow horn (Xanthoceras sorbifolia Bunge.) seed kernels and its quality evaluation. Food Chemistry, 138: 2152-2158.
  • Łopusiewicz, L., Drozłowska, E., Siedlecka, P., Mezynska, M., Bartkowiak, A., Sienkiewicz, M., Zielinska-Blizniewska, H., Kwiatkowski, P. 2019. Development, characterization, and bioactivity of non-dairy kefir-like fermented beverage based on flaxseed oil cake. Foods, 8, 544.
  • Maran J.P., Priya B., 2015. Supercritical fluid extraction of oil from muskmelon (cucumis melo) seeds. Journal of the Taiwan Institute of Chemical Engineers, 47: 71-78.
  • Mas, A.L., Brigantea, F.I., Salvuccia, E., Pignia, N.B, Martinezc, M.L, Ribotta, P., Wunderlina, D.A., Baronia, M.V., 2020. Defatted chia flour as functional ingredient in sweet cookies. How do Processing, simulated gastrointestinal digestion and colonic fermentation affect its antioxidant properties? Food Chemistry. 316: 126279.
  • Melo, D., Álvarez-Ortí, M., Nunes, M.A., Santo, L.E., Machado, S., Pardo, J.E., Oliveira, M.B. 2022. Nutritional and chemical characterization of poppy seeds, cold-pressed oil, and cake: poppy cake as a high-fibre and high-protein ıngredient for novel food production. Foods. 11: 3027-3037.
  • Nas, S., Gökalp, H.Y., Ünsal, M., 2001. Bitkisel Yağ Teknolojisi (3. Baskı). Pamukkale Üniversitesi Mühendislik Fakültesi Matbaası, Denizli. 328 s.
  • Ogunronbı, O., Jooste, P.J., Abu, J.O., Merwe, B.V.R. 2011. Chemıcal composıtıon, storage stabılıty and effect of cold-pressed flaxseed oıl cake ınclusıon on bread qualıty. Journal of Food Processing and Preservation 35: 64–79.
  • Otles, S., Despoudi, S., Bucatariu, C., Kartal, C. 2015. Food waste management, valorization, and sustainability in the food industry. In Food Waste Recovery, 1st ed.; Galanakis, C.M., Ed.; Elsevier Inc.: London, UK, pp. 3–23.
  • Prakash, K., Naik, S.N., Vadivel, D., Hariprasad, P., Gandhi, D., Saravanadevi, S., 2018. Utilization of defatted sesame cake in enhancing the nutritional and functional characteristics of biscuits. Journal of Food Process Preservation, 42: e13751.
  • Pycia, K., Kapusta, I and Jaworska, G. 2020. Walnut oil and oilcake affect selected the physicochemical and antioxidant properties of wheat bread enriched with them. Journal of Food Process Preservation 44: e14573.
  • Radocaj, O., Dimic E., Tsao, R. 2014. Effects of hemp (cannabis sativa l.) seed oil presscake and decaffeinated green tea leaves (camellia sinensis) on functional characteristics of gluten-free crackers. Journal of Food Science, 79: 3-13.
  • Rai A., Mohanty B., Bhargava R., 2015. modeling and response surface analysis of supercritical extraction of watermelon seed oil using carbon dioxide. Separation and Purification Technology, 141: 354-365.
  • Saraç, M. 2011. Enzimatik ekstraksiyon yöntemi ile pamuk yağı eldesi. Yüksek Lisans Tezi. İstanbul Teknik Üniversitesi, Türkiye.
  • Sarı P., 2006. Preliminary design and construction of a prototype canola seed oil extraction machine, Doctoral dissertation, Middle East Technical University, Ankara.
  • Teh, S.S., Bekhit, A.E. 2015. Utilization of Oilseed Cakes for Human Nutrition and Health Benefits. In Agricultural Biomass Based Potential Materials; Hakeem, K.R., Jawaid, M., Alothman, O.Y., Eds.; Springer International Publishing: Cham, Switzerland,; pp. 191–229. TGK, 2012. Türk Gıda Kodeksi-Bitki Adı İle Anılan Yağlar Tebliği (Tebliğ No: 2012/29). Resmi Gazate, Ankara.
  • Wroniak, M., Rękas, A. 2016. Nutritional value of cold-pressed rapeseed oil during long term storage as influenced by the type of packaging material, exposure to light & oxygen and storage temperature. Journal of Food Science and Technology. 53:1338–1347.
  • Zhao, S., Zhang, D. 2013. A parametric study of supercritical carbon dioxide extraction of oil from Moringa oleifera seeds using a response surface methodology. Separation and Purification Technology. 113: 9–17.
Toplam 31 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Eda Keskin Uslu 0000-0002-8266-7137

Yayımlanma Tarihi 31 Aralık 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 4 Sayı: 8

Kaynak Göster

APA Keskin Uslu, E. (2023). Soğuk Pres Teknolojisi: Soğuk Pres Yağ, Soğuk Pres Keki Eldesi ve Değerlendirilmesi. Lapseki Meslek Yüksekokulu Uygulamalı Araştırmalar Dergisi, 4(8), 58-66.

Lapseki MYO Uygulamalı Araştırmalar Dergisi ücretsizdir. Yayınlanacak makaleler için herhangi bir ücret talep edilmez