Human activity is surpassing the planet's ecological limits, and food systems are vital in achieving sustainable development goals. Emphasizing the full utilization of produced materials is essential. With dietary recommendations increasingly promoting plant-based diets and sufficient fiber intake, there is a growing demand for sustainable sources of protein and dietary fiber.
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A recent study focused on side streams from the food industry, specifically rice bran from rice milling and rapeseed press cake from oil production. Despite their rich content in protein, dietary fiber, and minerals, these by-products are underutilized for human consumption.
The research highlights the importance of understanding the nutritional quality and properties of these side streams and their applicability in food products. Anni Kortekangas, the researcher, found that the functional attributes are influenced not just by protein and fiber but also by naturally occurring compounds like phytic acid. Enzymatic degradation of phytic acid can enhance material properties, allowing for the formation of strong, water-binding structures crucial for the texture and quality of plant-based foods. While reducing phytic acid is known to improve mineral bioavailability, the study noted no significant changes in protein digestibility.
The findings suggest interactions between protein, dietary fiber, and other plant compounds significantly impact food properties. This understanding can facilitate the customization of raw material properties through enzymatic and biotechnological methods, aiding in the development of new functional food ingredients and ensuring their quality for human consumption.
Kortekangas emphasized that small plant compounds like phytic acid significantly affect both the nutritional quality and techno-functional properties of these side streams. A deeper understanding of how these materials function in foods and during digestion is necessary for wider usage.
“The research helps us understand how the properties of these materials can be tailored to make them suitable for food applications,” Kortekangas said. “This knowledge can drive the creation of new plant-based foods and enhance the efficient use of currently underutilized side streams, promoting sustainability in the food system.”
Kortekangas’s doctoral dissertation, titled "Interactions of Protein, Dietary Fiber, and Co-passengers in Plant-Based Side Streams – Technological and Digestive Perspectives," will be defended at the Faculty of Health Sciences at the University of Eastern Finland. The defense is scheduled for 21 August 2026, from 11:00 to 15:00, at the Economicum lecture hall in Helsinki and online.