5.1 Bakery products

Among other functional foods, bakery items are supposed to offer the greatest variety of gluten-free options. For this reason, these products including cakes, cookies, and bread can be supplemented with edible oilseed meals that are high in protein and fiber (Bochkarev et al., 2016). Meals from these seeds are said to be a good source incorporated into the diet for the undernourished community supplements (Ancuța & Sonia, 2020). As one of the well-known bakery treats, cookies are regarded as a healthy means of incorporating nutrients into the diet. In a study, oilseed meals including poppy, sesame, chia, and flaxseeds have been used to replace the usual wheat flour of cookies recipe. This expands the nutritional profile while introducing innovation (Martínez et al., 2021).

5.2 Meat products

Oilseed proteins and fibers have been practiced to replace meat with plant-based ingredients for enrichment purposes. Burgers have already been a point of interest for some researchers who experimented with chia seed meal enrichment. Porcine fat and beef meat mixture in hamburgers can be partially replaced with textured soy proteins (TSP) and partially defatted chia flour (PDCF), according to the research by Souza et al. (2015). The resulting product with TSP and PDFC showed improved product quality than before. In parallel with research by Rabadán et al. (2021) chia and poppy seeds were successfully incorporated into burgers resulting in low-calorie and high carb products. They proposed that seed oils and flours may be used to create burgers with superior health advantages, comparable physical qualities, and palatability to standard burgers.

5.3 Beverage products

Oilseed meals' large spectrum of health value and practical qualities have received much consideration in their possible use as supplemental ingredients in a variety of foods, like beverages. Łopusiewicz et al. (2019) have investigated flaxseed meal-based fermented beverages in comparison with kefir as substrate. Successful inoculation of kefir grains was done with three different variations that contained (flaxseed meals) with varying concentrations of 5%, 10%, and 15% w/w.

Enzymatic hydrolysis was used by Pap et al. (2020) to valorize hemp seed meal, formulating two fractions, liquid as well as sediments having various nutritive qualities, antinutrient contents, and sensory traits. For diverse product formulation, better potential has been observed by sediment fraction as compared to liquid, since it contained both ample and minor nutrients. To enhance the nutritional properties of liquid foods such as smoothies and drinks etc., the valorization of liquid fraction is permitted as a supplement.

5.4 Other types of products

New products always focus on the ingredients that either is novel but have never been used or the by-products that have been valorized (Ancuța & Sonia, 2020). To guarantee the successful implementation of these ingredients, a suitable marketing strategy should be created. For example, a functional food bearing the health significance of its components can be attractive to customers.

5.4.2 Functional supplements

Recently, compressed tablets from four oilseed meals, such as sunflower, coconut, pumpkin, and flax, were prepared that can be utilized as useful supplements (Sobczak et al., 2020). Starch coatings were applied to enhance the hardness and cutting resistance of tablets. Moreover, enrichment was done by honey powder while caramel and chocolate coatings made them ready to eat the product. Figure 1 showed some therapeutic potentials of using oilseed products.

7.1 Production of enzymes

It was reported by many researchers that in solid-state fermentation, oilseed cakes are used as a substrate or in the production medium as a supplement. Oilseed meals or cake are identified to be rich nutrient sources especially carbon and nitrogen for medium. For fungal species, they are highly compatible (Table 4). Among the enzymes produced using oilseed meal protease, alpha-amylase, L-glutaminase, phytase, inulinase, mannose, glucoamylase, and tannase are important (Chatterjee et al., 2015). In solid-state fermentation by using fungal and bacterial strains growing on different oil cakes like soyabean oil cake, sesame oil cake, coconut oil cake, palm oil cake, and olive oil cake, protease enzyme has been produced (Gupta, Sharma, Pathak, et al., 2018; Gupta, Sharma, Sharma, & Singh, 2018). Using fungal species, for example, Candida rugosa, P. simplicissimum, Rhizomucor pusillus, and P. chrysogenum, among all enzymes, lipase has been produced earliest using sesame oil meal, coconut oil meal, olive oil meal, etc. (Treichel et al., 2010).

7.2 Production of mushroom

It has been reported that by solid-state fermentation, mushrooms have been produced utilizing oilseed meal or cake. These have excellent antioxidant properties which pass during growth. Jatuwong et al. (2020) reported that when mushrooms were supplemented with cotton oilseed meal many times, increase in yield was observed. In addition to this, the obtained mushroom was found to be rich in protein and fat. The combination of different foods and oilseed meal or cake used for mushroom production and maximum increment in mushroom yield was observed as compared to the unsupplemented substrate. For the curries and soups, prepared mushrooms can be utilized (Sadh et al., 2018). Mushroom is a rich source of protein, calcium, selenium, B Vitamins, and vitamin C. Moreover, antioxidant ergothioneine is also present in it because of this property mushrooms can be consumed directly or in several foods as an ingredient.

7.3 Production of antibiotics and antimicrobials

Oilseed meal or cake is known to be a rich substrate for the production of antimicrobials and antibiotics (Gupta, Sharma, Pathak, et al., 2018; Gupta, Sharma, Sharma, & Singh, 2018). Sesame oil meal has been utilized for antibiotic production. As a source of carbon, sesame oil cake is utilized with phosphate buffer and during production, an intermediate is formed which is efficiently transformed into final products. Furthermore, for the production of cephamycin C and clavulanic acid, different oil cakes such as soybean meal, sunflower oil meal, and sesame oil meal have been utilized. It was reported that using sunflower oil cake, Bacitracin, a-endotoxin produced and by using sesame oil meal Bacillus thuringiensis and Bacillus licheniformis were produced (Sarkar et al., 2021).

8.1 Anticarcinogenic effects

Dietary polyphenol demonstrates a double role in cancer treatment, as they have been recognized as having potential in chemoprevention as well as cure (Augustine & Bisht, 2016). Various epidemiological studies concerning chemopreventive effects suggested that intake of polyphenol-enriched foods, as well as supplements, can minimize the development of colorectal, breast or prostate, and lung cancer (Akbari et al., 2019). Polyphenol due to their anti-inflammatory and antioxidant properties plays a significant role as an anticancer because the tumoral environment is related to oxidative stress and inflammation (Maruca et al., 2019). Various preclinical trials have proved the positive effect of the dietary intervention of polyphenol-enriched food on cancer appearance as well as progression. It was supported by various research pieces of evidence that supplements loaded with polyphenols display anticarcinogenic mechanisms and in vivo intracellular targets because they can regulate several enzymes and signaling pathways interlinked with oxidative stress, cellular growth, and inflammation by gene expression modulation (Ricketts & Ferguson, 2018). By vascular network formation, the polyphenols can provoke nutritional privation.

8.2 Antidiabetic effect

In prevention as well as treatment, dietary intervention plays a vital role in type 2 diabetes mellitus (T2D) as coadjuvants. The clinical trials with prediabetic and healthy volunteers displayed that polyphenols loaded beverages and foods greatly reduce postprandial glucose levels in the blood (Aksoylu Özbek & Günç Ergönül, 2022). This effect can be mediated by a reduction in insulin resistance. The role of Vaccinium myrtillus extract in bilberry consumption was reported by Smeriglio et al. (2019) that male patients having T2D observed a significant reduction in postprandial glycemia as well as insulinemia; moreover, supplementation of polyphenol acts as antidiabetic coadjuvant agent. In addition to this, it was reported that a combination of (oat) beta-glucan, (agave) inulin, and (blueberry pomace) polyphenol food supplementation helped to improve metformin tolerance in males suffering from T2D and were intolerant to this drug. Moreover, research was done to explain the action mechanism through which polyphenol-enriched supplements helped to improve glucose control and ameliorate the symptoms or complications of T2D (Shay et al., 2015). The cell culture assay also presented advanced information to understand the promising role played by polyphenol-loaded food on T2D management. The potential advantage of dietary intake with food obtained from the plant on the glucose level in blood may be mediated by enhancing activated kinase protein expression level (Jugran et al., 2021). In the mice model suffering from obesity, the raspberry intake activated AMPK, which helped to enhance the expression level of GLUT-4 glucose transporter on skeletal muscles. Hence, in diabetic patients, enhanced glucose uptake by skeletal muscle may contribute to improving glucose levels in the blood. The role of interaction between diabetes start, succession, and the gut microbiome is still weak; however, emerging evidence supports the advantages of microbial population modulation to ameliorate T2D symptoms.

8.3 Neuroprotective effect

In a large number of researches, the authors have suggested that the intake of polyphenols from different food sources or preparation has promising effects on central nervous system (CNS) including the improvement of cerebral blood flow, cognitive performance in cognitively impaired individuals, and prevention of the development of neurodegenerative disorders (Morya et al., 2022). The antioxidant potential of polyphenols is utilized for mental health treatment. Many studies showed the neuroprotective effects of dietary intervention with polyphenol-enriched foods by intracellular signaling cascade modulation as well as transcription factors which help to regulate neuroinflammation and oxidative stress. Álvarez et al. (2022) reported that feeding patients suffering from stress-mediated depression, with bioactive polyphenol-enriched foods preparation showed better resilience. Various studies showed that polyphenol-enriched preparation was found to be able to modulate (CBF) cerebral blood flow as well as the spatial location of the cerebrovascular network. The cerebrovascular system failure results in energy substrate shortage, cognitive malfunction, and neural integrity disruption (Zhou et al., 2019). Polyphenol-loaded food stimulated nitric oxide (NO) production and enhanced vascular endothelial growth factor (VEGF); hence, improving angiogenesis as well as the flow of blood in postischemic neo-vascularization rats; proving the positive potential of polyphenols, toward neuronal disorders.

8.4 Cardiovascular promising effects

Cardiovascular disease referred to a group of disorders that can affect the blood vessel and heart. Some of these are congestive heart failure or coronary heart disease. The risk factors for these diseases include atherosclerosis, and elevated blood pressure which can be controlled or minimized by the dietary intervention (Chaliha et al., 2020). Bioactive compounds present in oilseeds and their by-products can be extensively utilized for the treatment as well as prevention of cardiovascular diseases (Giglio et al., 2018). Their promising effects on human health depend upon factors, i.e., amount consumed and their bioavailability. Many researchers reported that oilseeds have excellent effects on the vascular system by decreasing blood pressure, elevating antioxidant defenses, improving endothelial functions, inhibiting platelet aggregation as well as low-density lipoproteins oxidation, and minimizing inflammatory responses.

8.5 Blood pressure regulator effect

The effect of polyphenolic foods might be interlinked with gender. Plant-derived polyphenol-enriched foods' regular consumption help to reduce both systolic and diastolic blood pressure in hypertensive female patients with polyphenol foods dietary intervention. On the other hand, significant effect against hypertension was observed in male (Suomela et al., 2016). In hypertensive patients, an improvement in endothelium function was observed with a six-portion daily intake of polyphenol-enriched diet from plant-based foods reported by Noad et al. (2016). Moreover, it was observed that patients suffering from hypersensitive supplemented polyphenol might be mediated with an increment amount of active circulating endothelium progenitor cells, accountable for maintaining as well as repairing endothelium. Collectively, the results showed that dietary polyphenols encourage vasodilatation and upgrading of endothelium function, which promotes hypertension management. Furuuchi et al. (2018) observed a reduction in aortic reactive oxygen species ROS level on an increased fat diet mice model following plant-based polyphenol consumption.