Flaxseed, milk thistle and pumpkin seed meals - a source of raw material for functional food products with increased biological value
Year: 2026
Type: article
Abstract: In the context of the current orientation towards a healthy and sustainable diet, the valorization of agro-industrial by-products is gaining major importance. The paper analyzes the nutritional and biological potential of the meals obtained from pumpkin, milk thistle and flax seeds, with a view to their use as ingredients in functional food products. The chemical composition, essential amino acid profile, dietary fiber content, vitamins and mineral elements are presented. The results highlight an increased nutritional value, with a significant contribution of proteins (22-33%), dietary fiber (up to 150% of the daily requirement), as well as essential microelements. It is demonstrated that these meals represent promising raw materials for the development of functional products.
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: bronze
OpenAlex ID: W7204082305