Review of methods for extracting biologically active compounds from flaxseed processing products

This analytical review examines modern methods of extracting biologically active substances from flaxseed meal, which is a by-product of flaxseed processing. The review includes the stages of obtaining bioactive components, the average chemical composition of flaxseed meal, as well as the functional properties of the resulting ingredients. The article provides a detailed analysis of various approaches to extracting valuable components, including traditional methods such as mechanical pressing, and modern technologies such as ultrasonic extraction, supercritical CO2 extraction, and subcritical liquid extraction. Emphasis is also placed on comparing the efficiency of these methods, their economic feasibility, and environmental safety. One of the central aspects of the study is the problem of the presence of antinutritional substances, such as phytic acid and cyanogenic glycosides, in flaxseed raw material. Effective methods for their removal, including thermal and enzymatic treatment, are discussed, along with their impact on the bioavailability and functional properties of flaxseed components. These treatments make flaxseed meal a more valuable source of nutrients suitable for use in the food industry. Particular attention is paid to the nutritional components of flaxseed, including proteins, fatty acids, vitamins, and minerals, as well as their application in functional food products. The prospects for using flaxseed raw materials in the production of healthy food products and technologies aimed at improving their efficiency and environmental sustainability are also discussed. This review provides valuable information for researchers and specialists in the field of food science and technology, as well as for manufacturers interested in utilizing flaxseed meal as a source of functional ingredients.