INFORM April 2026

42 INFORM APRIL 2026 , VOL. 37, NO. 4

IMPACT OF DEFATTING PROCESSES ON LIPIDOMIC MARKERS AND FLAVOR IN CAMELINA AND PENNYCRESS FLOURS: ADVANCING CLEAN FOOD PRODUCTION Chen, Q., et al. , Food Chemistry , 505, 148026, 2026. The growing demand for plant-based products has increased interest in underutilized oilseeds such as camelina and pennycress as sustainable protein sources. As defatting is essential prior to protein extraction, this study examined the effects of solvent-based (hexane) and flammable solvent free (supercritical CO 2 (SCO 2 )) defatting on lipid oxidation and flavor development in flours. Fatty acid profiles were analyzed by GC-FID, oxylipins by LC-MS/MS, and volatile organic compounds (VOCs) by HS-SPME-GC– MS. Polyunsaturated fatty acids (PUFAs) accounted for 53% in camelina and 32% in pennycress. SCO 2 defatting more effectively reduced total lipid content and esterified oxylipins. A total of 58 VOCs were identified, 36 of which were associated with lipid oxidation or lipoxygenase pathways. SCO 2 -treated flours showed lower levels of oxidation-derived volatiles compared to hexane treated samples. Significant correlations were observed among fatty acids, oxylipins, and VOCs. These results highlight the potential of SCO 2 extraction to improve the

and SFE (131.29 and 71.92 mg kg−1 oil, respectively), including elevated levels of N-trans caffeoyltyramine (39.98 and 14.92 mg kg−1 oil), cannabisins B (10.79 and 7.63 mg kg−1 oil) and A (7.98 and 3.79 mg kg−1 oil), which contributed to excellent oxidative stability (37.77 and 28.01 hours, respectively at 100 °C). SFE oil was also rich in unsaturated fatty acids (90.03%) and exhibited favorable oil quality indices. MAE produced oil enriched in tocopherols (510.66 mg kg−1 oil), chlorophylls (99.68 mg kg−1 oil), and carotenoids (27.31 mg kg−1 oil). These findings highlight the importance of selecting appropriate extraction techniques to optimize both the nutritional quality and functional potential of hemp seed oil. In particular, SFE, especially when combined with a green polar co-solvent, emerged as an efficient and environmentally sustainable method for producing high quality hemp seed oil. The use of less toxic polar solvents in Soxhlet extraction also demonstrated promising potential for enhancing bioactive compound recovery while reducing solvent-related hazards.

oxidative stability and flavor of camelina and pennycress ingredients.

Ignacio Vieitez is a research professor at the Universdad de la República in

Montevideo, Uruguay. He studies green extraction processes to isolate bioactive compounds and determines their potential benefits as food ingredients. The four papers share a common focus on the strategic use of food processing technologies to enhance nutritional value, preserve bioactive compounds, and improve the functional performance of food ingredients. A key shared characteristic is the recognition that processing methods such as fermentation, encapsulation, drying, and controlled thermal treatments, can significantly modify ingredient structure, stability, and bioavailability. Across the studies, processing is shown to improve antioxidant capacity, protein functionality, mineral retention, and techno-functional properties such as water absorption, emulsification, and textural behavior, while minimizing nutrient losses when optimally applied. Another common objective is the valorization of plant based and underutilized resources into functional food ingredients. All studies demonstrate that optimized processing strategies enhance nutritional quality, functional