{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,20]],"date-time":"2026-02-20T06:04:36Z","timestamp":1771567476884,"version":"3.50.1"},"reference-count":50,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,2,20]],"date-time":"2026-02-20T00:00:00Z","timestamp":1771545600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:sec>\n                    <jats:title>Introduction<\/jats:title>\n                    <jats:p>\n                      Canary seeds (\n                      <jats:italic>Phalaris canariensis<\/jats:italic>\n                      L.) are rich in starch, proteins, and lipids, especially polyunsaturated fatty acids, however their potential remains underexplored.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>This study evaluated supercritical CO2 extraction (SCCO2) to obtain valuable lipids and defatted flour, evaluating the chemical characterization of the extracted oils and a thorough assessment of the properties of the resulting defatted flours. Refined (RF) and whole (WF) flours were defatted by SCCO2 (41\u202f\u00b1\u202f1\u202f\u00b0C, 40\u202f\u00b1\u202f1\u202fMPa, 360\u2013540\u202fmin) and compared with hexane extraction (HX) (80 \u00b0C).<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results and discussion<\/jats:title>\n                    <jats:p>\n                      The fatty acid profile of the lipid fraction of RF and WF revealed no significant differences, both being rich in mono- (14 g\/100 g-oil) and polyunsaturated (76 g\/100 g-oil) fatty acids. Unlike HX, SCCO2 preserved the tocopherol content in the extracted oil, with\n                      <jats:italic>\u03b3<\/jats:italic>\n                      -tocopherol being the most abundant form. WF exhibited better hydration and surfactant properties than RF after defatting. Defatted flours showed increased peak (19\u201338%) and breakdown (20\u201345%) viscosities respect to the original flours due to lipids limiting water absorption. SCCO2-defatted flours showed the highest amylose retrogradation, with setback viscosity up to 26% higher than non-defatted samples. All flours studied showed the ability of forming gels with a predominantly elastic character. Gels made with SCCO2-extracted flours showed an increased elastic modulus (+20%) with respect to HX-extracted ones indicating an increased elastic behavior. In conclusion, SCCO2-extracted oil contained valuable polyunsaturated fatty acids and preserved tocopherols, whereas defatted flours improved functional and gelling properties, making them promising food thickening agents.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.3389\/fnut.2026.1770930","type":"journal-article","created":{"date-parts":[[2026,2,20]],"date-time":"2026-02-20T05:21:30Z","timestamp":1771564890000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":0,"title":["Valorization of canary seeds lipid fraction and defatted flour by supercritical carbon dioxide extraction"],"prefix":"10.3389","volume":"13","author":[{"given":"Esther","family":"Trigueros","sequence":"first","affiliation":[{"name":"Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid","place":["Valladolid, Spain"]},{"name":"Research Institute on Bioeconomy - BioEcoUVa, ProCerealTech Group, University of Valladolid","place":["Valladolid, Spain"]},{"name":"Department of Biotechnology and Food Science, Chemical Engineering Division, University of Burgos","place":["Burgos, Spain"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Marina","family":"Villanueva","sequence":"additional","affiliation":[{"name":"Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid","place":["Valladolid, Spain"]},{"name":"Research Institute on Bioeconomy - BioEcoUVa, ProCerealTech Group, University of Valladolid","place":["Valladolid, Spain"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"M. Teresa","family":"Sanz","sequence":"additional","affiliation":[{"name":"Department of Biotechnology and Food Science, Chemical Engineering Division, University of Burgos","place":["Burgos, Spain"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Alba Esther","family":"Illera","sequence":"additional","affiliation":[{"name":"Department of Biotechnology and Food Science, Chemical Engineering Division, University of Burgos","place":["Burgos, Spain"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Felicidad","family":"Ronda","sequence":"additional","affiliation":[{"name":"Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid","place":["Valladolid, Spain"]},{"name":"Research Institute on Bioeconomy - BioEcoUVa, ProCerealTech Group, University of Valladolid","place":["Valladolid, Spain"]}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1965","published-online":{"date-parts":[[2026,2,20]]},"reference":[{"key":"ref1","year":"2022"},{"key":"ref2","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1186\/s43014-020-00050-w","article-title":"Hairless canary seeds (Phalaris canariensis L.) as a potential source of antioxidant, antihypertensive, antidiabetic, and antiobesity biopeptides","volume":"3","author":"Urbizo-Reyes","year":"2021","journal-title":"Food Prod Process Nutr"},{"key":"ref3","doi-asserted-by":"publisher","first-page":"3049","DOI":"10.1021\/jf970100x","article-title":"Structural and compositional characteristics of canary seed (Phalaris canariensis L.)","volume":"45","author":"Abdel-Aal","year":"","journal-title":"J Agric Food Chem"},{"key":"ref4","doi-asserted-by":"publisher","first-page":"410","DOI":"10.1016\/j.foodchem.2010.09.021","article-title":"Microstructure and nutrient composition of hairless canary seed and its potential as a blending flour for food use","volume":"125","author":"Abdel-Aal","year":"2011","journal-title":"Food Chem"},{"key":"ref5","doi-asserted-by":"publisher","first-page":"801","DOI":"10.5650\/jos.ess17278","article-title":"Chemical composition, characteristics profiles and bioactivities of Tunisian phalaris canariensis seeds: a potential source of \u03c9-6 and \u03c9-9 fatty acids","volume":"67","author":"Ben Salah","year":"2018","journal-title":"J Oleo Sci"},{"key":"ref6","doi-asserted-by":"publisher","first-page":"109751","DOI":"10.1016\/j.foodres.2020.109751","article-title":"Scale up fractionation of components from novel glabrous brown and yellow canary seeds (Phalaris canariensis L.) and techno-functional properties of the resulting protein isolates","volume":"137","author":"Achouri","year":"2020","journal-title":"Food Res Int"},{"key":"ref7","doi-asserted-by":"publisher","first-page":"7046","DOI":"10.1021\/jf100736m","article-title":"Fractionation of hairless canary seed (Phalaris canariensis) into starch, protein, and oil","volume":"58","author":"Abdel-Aal","year":"2010","journal-title":"J Agric Food Chem"},{"key":"ref8","doi-asserted-by":"publisher","first-page":"109727","DOI":"10.1016\/j.foodhyd.2024.109727","article-title":"Impact of lipids on the functional, rheological, pasting and thermal properties of ultrasound-processed canary seed flours","volume":"150","author":"N\u00e1thia-Neves","year":"2024","journal-title":"Food Hydrocoll"},{"key":"ref9","doi-asserted-by":"publisher","first-page":"104943","DOI":"10.1016\/j.supflu.2020.104943","article-title":"Supercritical CO2 and subcritical water technologies for the production of bioactive extracts from sardine (Sardina pilchardus) waste","volume":"164","author":"Melgosa","year":"2020","journal-title":"J Supercrit Fluids"},{"key":"ref10","volume-title":"Fatty acids in encapsulated fish oils and fish oil methyl and ethyl esters, Official Methods of Analysis (AOAC) 991.39. 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