Utilization of sunflower seeds in functional food product development: A review

Abstract

Sunflower seeds (Helianthus annuus) have gained attention in recent years due to their rich nutritional profile and potential role in functional food product development. This review highlights the compositional, nutritional, therapeutic, and technological attributes of sunflower seeds that make them suitable for various health-promoting food applications. Rich in essential fatty acids, high-quality protein, dietary fiber, antioxidants (notably vitamin E and selenium), and bioactive compounds, sunflower seeds contribute significantly to cardiovascular health, immune support, and disease prevention. The review explores the comparative nutritional profile of sunflower seeds with other oilseeds and grains, emphasizing their superior polyunsaturated fatty acid content and antioxidant potential. The paper also discusses the various methods of processing sunflower seeds—including roasting, oil extraction, and flour production—and their use in developing fortified, gluten-free, and protein-enriched products such as biscuits, laddoo, missi roti, and breads. Furthermore, sunflower meal and oilcake, often considered by-products, are identified as valuable protein sources for human consumption and animal feed. Sensory evaluation studies show promising results when sunflower seed derivatives are blended with other flours. Shelf life and storage conditions are reviewed, stressing the importance of packaging and environmental factors on product stability. Despite some limitations in protein extraction techniques, sunflower seeds hold substantial promise for use in functional and nutraceutical products, especially in the context of personalized nutrition and plant-based diets.