Valorization of sunflower meal using chlorogenic acid esterase: Antiglycation and sensory analysis of cookies made with sunflower meal

Abstract: Sunflower meal, a byproduct of sunflower oil pressing is not commonly high pH extracted into protein isolates or used in alkaline baking applications. This is because chlorogenic acid, the main phenolic antioxidant in sunflower seeds, reacts with protein and turns the final product a displeasing green color. To circumvent this greening reaction, we used chlorogenic acid esterase from Lactobacillus helveticus, that resulted in cookies that had the widely accepted brown color. Here, we present a sensory analysis that aimed to determine the acceptability of using this upcycled sunflower meal as an alternative protein source for those allergic to meals from legumes or tree nuts. The loss of chlorogenic acid and concomitant increase in caffeic acid did not result in significant difference between the proximates, texture and glycation products in the cookies. Cookies made with sunflower meal were presented under dimmed lights to mask the color and of the 153 panelists, 43% correctly grouped the cookies using a tetrad discrimination method. The average overall acceptability of the cookies with and without esterase on a 9-point hedonic scale were 6.3 and 6.0, respectively. When cookie color was not masked, 58% of the 153 panelists probably or would definitely purchase the pale brown cookies due to added esterase compared to only 5.9% for green cookies without esterase. The use of esterase provides a sustainable strategy to upcycle sunflower meal, an alternative protein ingredient for individuals with intolerances to wheat or legume derived oil seed meal.