Unveiling the potential of micronized dehulled sunflower press‐cake: a breakthrough in sustainable plant‐based protein‐rich sport beverages

In the sports protein beverage market, the demand for plant-based substitutes is rising. Sunflower press-cake, a protein-rich by-product, offers a compelling alternative to traditional options like soy, pea, or rice proteins. With its natural allergen-free composition, sunflower proteins are suitable for individuals with soy or nut allergies, broadening the market of allergen-free protein products. This study focuses on the characterisation of micronized dehulled sunflower press-cake (DSPC) and preliminary explores its valorization in a protein-rich beverage. Micronization treatment was applied to the DSPC, since the reduction in particle size positively influences sensory attributes. The comprehensive analysis of micronized industrial DSPC revealed a high protein content (44.35 g/100 gDB), elevated polyphenol levels (33.75 mgGAE/gDB) and positive outcomes in water and oil holding capacities. However, proteins showed low in vitro digestibility (42.82%) and poor solubility (~10%). Additionally, the high phytate content (5.00 g/100 g) prompted consideration for nutritional implications, whether positive or negative. From the analysis of the volatile profile, the diverse array of compounds revealed the absence of off-odours typically formed during autoxidation. In view of the potential application within a functional beverage formulation intended for athletes, four aqueous dispersions, featuring two different percentages of micronized DSPC (25% and 16% w/v) and pH levels (6.5 and 3.5), were prepared and tested for rheological properties.