Safflower protein: extraction, nutritional quality, and techno-functional properties

Safflower (Carthamus tinctorius L.) is an oilseed crop suited for semiarid climates, and it is mainly valued for its edible oil extraction and its pigments used in textiles and food. However, the defatted by-product, known as safflower meal, is underused despite its high protein content. This review aims to summarize and discuss the systematic production workflow for obtaining protein from safflower meal via the alkali extraction method, and to assess its impact on the chemical composition, nutritional quality, and techno-functional properties of safflower protein ingredients. Alkali extraction followed by isoelectric precipitation reduces antinutritional compounds, such as matairesinol monoglucoside and 2-hydroxyarctiin. The resulting safflower protein exhibits higher concentrations of leucine, valine, and methionine than other plant proteins. It has also not been identified as a potential allergen and exhibits promising emulsifying and foaming stabilities. However, the digestibility and nutritional quality of safflower protein have not been adequately characterized using current standardized protocols. Furthermore, although studies have shown that safflower protein can be effectively incorporated into bakery products, more exhaustive sensory evaluations involving a larger panel of judges are needed to ensure product acceptability. Therefore, expanding research on safflower protein could significantly contribute to the development of novel and more nutritious food products.