Upcycling of Sunflower and Sesame Press Cakes as Functional Ingredients in Cookies

Iwona Jasińska-Kuligowska, Maciej Kuligowski, Mateusz Wyszyński and Marcin Kidoń ()
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Iwona Jasińska-Kuligowska: Department of Food Quality and Safety, Poznań University of Economics and Business, Al. Niepodległości 10, 61-875 Poznań, Poland
Maciej Kuligowski: Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
Mateusz Wyszyński: Department of Food Quality and Safety, Poznań University of Economics and Business, Al. Niepodległości 10, 61-875 Poznań, Poland
Marcin Kidoń: Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland

Sustainability, 2025, vol. 17, issue 15, 1-16

Abstract: The aim of the study was to evaluate the use of sunflower and sesame oilseed press cakes, which are by-products of oil extraction, as functional ingredients in cookie production. The quality characteristics of these by-products were assessed, including water activity, pH, total phenolic content, and antioxidant activity, and HPLC analysis of the phenolic compounds was performed. Subsequently, cookies were prepared by replacing wheat flour with 30% or 50% press cake. The addition of sunflower press cake significantly increased the total phenolic content (up to 8.6 mg GAE/g dm) and antioxidant activity (up to 75.9%) in the cookies, whereas adding sesame press cake showed a less pronounced effect, reaching 0.91 g GAE/g dm and 8.9% for total phenolic content and antioxidant activity, respectively. HPLC analysis indicated that chlorogenic acid and its derivatives dominated in sunflower-enriched cookies, while sesame samples contained lignans such as sesamol and sesamin. Our study shows that 50% substitution improves the health-promoting properties of cookies and does not differ significantly from the 30% level in consumer sensory evaluations. These findings support the use of sunflower and sesame press cakes as valuable ingredients in food applications. This represents an important step toward developing healthier and more nutritious food products while supporting the principles of the circular economy through the upcycling of valuable raw materials.

Keywords: functional food; by-products; fortified food; sunflower press cake; sesame press cake; cookies; antioxidant activity; phenolic compounds (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2025
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