A new plant-based milk and milk powder analogue from apricot (<i>Prunus Armeniaca</i> L.) seed press cake after cold pressing process

This study explores the potential of apricot seed press cake (APC), a by-product of the apricot processing industry, as a sustainable and functional raw material for the development of high-quality food products. APC was processed into apricot seed milk (ASM) and further processed into protein-enriched apricot seed milk powder (ASMP) by means of spray drying. The results showed that APC contained 49.75% protein, 6.59% fat and 5.3% ash, making it a protein-rich substrate suitable for food applications. ASM exhibited favorable nutritional properties with 8.33% protein, 2.95% fat and 0.81% ash and a distinct volatile profile characterized by 79.15 mu g/100 mL benzaldehyde, contributing to its characteristic aroma. However, its L-value (5.14) indicated a lower degree of brightness compared to other plant-based dairy products, indicating the need for advanced processing techniques to improve visual appeal. ASMP exhibited excellent physical properties, including low water activity (0.154) and high protein concentration (38.45%), making it suitable for long-term storage and versatile applications. However, the spray-drying process resulted in a decrease in volatile compound retention, with benzaldehyde content decreasing to 4.11 mu g/kg, and had an impact on particle morphology, highlighting the need for process optimization to improve sensory properties and functional performance. This study highlights the importance of apricot seed-derived products in addressing environmental and nutritional challenges. By transforming APCs into functional food ingredients, this research contributes to waste valorization and the growing demand for plant-based, protein-rich alternatives. Future research should focus on optimizing processing conditions and evaluating the health benefits of these products to expand their potential in the food industry.