A new plant-based milk and milk powder analogue from apricot (Prunus Armeniaca L.) seed press cake after cold pressing process
European Food Research and Technology, cilt.251, sa.8, ss.2291-2305, 2025 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 251 Sayı: 8
- Basım Tarihi: 2025
- Doi Numarası: 10.1007/s00217-025-04763-5
- Dergi Adı: European Food Research and Technology
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Compendex, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, Veterinary Science Database
- Sayfa Sayıları: ss.2291-2305
- Anahtar Kelimeler: Apricot seed, Apricot seed milk, Apricot seed milk powder, Spray drying, Waste valorization
- İnönü Üniversitesi Adresli: Evet
Özet
Abstract: This study explores the potential of apricot seed press cake (APC), a by-product of the apricot processing industry, as a sustainable and functional raw material for the development of high-quality food products. APC was processed into apricot seed milk (ASM) and further processed into protein-enriched apricot seed milk powder (ASMP) by means of spray drying. The results showed that APC contained 49.75% protein, 6.59% fat and 5.3% ash, making it a protein-rich substrate suitable for food applications. ASM exhibited favorable nutritional properties with 8.33% protein, 2.95% fat and 0.81% ash and a distinct volatile profile characterized by 79.15 µg/100 mL benzaldehyde, contributing to its characteristic aroma. However, its L-value (5.14) indicated a lower degree of brightness compared to other plant-based dairy products, indicating the need for advanced processing techniques to improve visual appeal. ASMP exhibited excellent physical properties, including low water activity (0.154) and high protein concentration (38.45%), making it suitable for long-term storage and versatile applications. However, the spray-drying process resulted in a decrease in volatile compound retention, with benzaldehyde content decreasing to 4.11 µg/kg, and had an impact on particle morphology, highlighting the need for process optimization to improve sensory properties and functional performance. This study highlights the importance of apricot seed-derived products in addressing environmental and nutritional challenges. By transforming APCs into functional food ingredients, this research contributes to waste valorization and the growing demand for plant-based, protein-rich alternatives. Future research should focus on optimizing processing conditions and evaluating the health benefits of these products to expand their potential in the food industry.