ArticleFoods (Basel, Switzerland)2025
Optimization of Protein Extraction from Rapeseed Oil Cake by Dephenolization Process for Scale-Up Application Using Artificial Neural Networks.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Effects of Extraction Methods on Physicochemical, Functional and Nutritional Properties of Protein Extracted from Mustard (Foods (Basel, Switzerland) · 2026Article
- Valorization of Camelina Seed Meal: Ethanolic Ammonium Hydroxide Extraction Coupled With Enzymatic Hydrolysis Enhances Protein Functionality.Journal of food science · 2026Article
- Artificial Intelligence-Assisted Design of Plant-Protein Meat Analogues: Integrating Nutrition, Functionality, and Fibrillation-Based Texturization.Comprehensive reviews in food science and food safety · 2026Review
- Rapeseed Meal as a Sustainable Source of Proteins, Peptides, and Phenolics: Composition, Interactions, and Functional Potential.Foods (Basel, Switzerland) · 2026Review
- Incorporation of Pork Meat and Blood Plasma Proteins into a Cocoa Cream Matrix: Characterization, Comparison of Functional Properties, and In Vitro Simulated Digestion.Foods (Basel, Switzerland) · 2025Article
- Extraction and Valorization of Oilseed Cakes for Value-Added Food Components-A Review for a Sustainable Foodstuff Production in a Case Process Approach.Foods (Basel, Switzerland) · 2025Review
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Authors and funding
8 authors.
Funding
Abstract
Rapeseed proteins, due to their quality and wide availability, have great potential for application in human nutrition. However, their high content of antinutritional compounds poses significant economic and environmental challenges for food industry applications. To overcome these obstacles, various extraction and modification techniques, including enzymatic and ultrasound-assisted methods, were used to enhance protein functionality and improve both nutritional and sensory properties. In this study, the effects of dephenolization on the structural, physicochemical, and functional properties of rapeseed protein isolate obtained from defatted rapeseed cake were investigated through four different protocols. All obtained protein isolates (PIs) exhibited high protein purity (above 65%), with a notable difference in extraction yield. Furthermore, the extraction process was optimized using an artificial neural network (ANN) model, which demonstrated high predictive performance. The optimal extraction conditions for the dephenolization of rapeseed oil cake were 84% ethanol concentration, a solid-to-liquid ratio of 1/60
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Registered trials
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