ArticleJournal of food science2025
Valorizing Press Cakes as Ingredients in Textured Vegetable Proteins: Processing, Structure, and Texture.
Article in Journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Cited by 2 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
2 citing papers in PubMed.
- Valorization of By-Products for Functional Ingredients in Meat and Meat Replacers: A Circular Bioeconomy Approach.Foods (Basel, Switzerland) · 2026Review
- Valorizing Press Cakes as Ingredients in Textured Vegetable Proteins: Processing, Structure, and Texture.Journal of food science · 2025Article
Corrections and comments
- Erratum issued
Authors and funding
5 authors.
Funding
Abstract
In this study, press cakes (PCs)-the by-products from almond, coconut, flaxseed, pumpkin seed, rapeseed, and sunflower oil production-were used to create textured vegetable proteins (TVPs) that offer both nutritional and sustainability benefits. Several technological and textural properties were measured to evaluate the potential of the PCs for use as ingredients in meat alternatives. After raw material characterization, 15 PC flours were mixed with pea protein isolate at three levels (25%, 45%, and 50-100% PC, depending on composition) and low-moisture extruded in a pilot-scale co-rotating twin-screw extruder (11% feed water content, 150°C barrel temperature, 10.18 kg/h throughput). Extrusion response parameters were recorded. The structure and texture of the resulting extrudates were analyzed by light microscopy, fracture test, and texture profile analysis. Finally, the PC-TVPs were compared to reference products and meat. Oil and protein content are the most important factors influencing processing and TVP properties because they reduce shear forces and cross-linking. The decrease in protein network stability seen as PC content increases results in denser TVPs with smaller pores and thicker lamellae. These TVPs-especially those made with sunflower seed, flaxseed, and pumpkin seed PCs-are more chewy and less spongy than higher protein TVPs, making the texture more meat-like. Press cakes possess the techno-functional properties to (partially) replace protein isolates or concentrates in TVP production, thereby improving the nutritional profile, texture, and sustainability of meat alternatives. PRACTICAL APPLICATIONS: Technological insights gained from this study will facilitate the production of TVPs from press cakes in new plant-based products. Drawing on the results of this study, producers will be able to choose press cake ingredients and concentrations to achieve the desired textural properties while diversifying their raw materials. Starting from the specified extrusion and formulation conditions indicated here, future research can further optimize processes and TVP properties.
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Registered trials
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