Effect of wet and dry milling on the functional properties of whole sorghum grain flour and kafirin

Effect of a novel drying method based on supercritical carbon dioxide on the physicochemical properties of sorghum proteins

The aim of this research was to use supercritical carbon dioxide (SC-CO2) drying as a novel approach for generating sorghum protein concentrates/isolates with enhanced functional properties. Sorghum protein extracts were obtained from white whole-grain sorghum flour and were dried by two methods, namely, freeze-drying and SC-CO2 drying. The collected proteins were characterized for their morphology, color, crystallinity, surface hydrophobicity, emulsifying activity index (EAI), creaming index (CI), foaming capacity (FC), foaming stability (FS), protein solubility, chemical interactions, and viscosity. The SC-CO2-dried proteins exhibited higher porosity compared to the freeze-dried ones with smaller particle sizes (∼5.1 vs. 0.4 μm, respectively). The XRD patterns indicated that the SC-CO2-dried proteins had a lower crystallinity than the freeze-dried proteins. However, the surface hydrophobicities of the freeze-dried and SC-CO2-dried proteins were similar. The EAI results showed that the emulsifying activity of freeze-dried protein powder (40.6) was better than that of SC-CO2-dried protein powder (29.8). Nevertheless, the solubility of SC-CO2-dried proteins was higher than that of freeze-dried proteins in most of the pHs investigated. Overall, the proposed SC-CO2 drying method has the potential to generate porous protein powders with improved solubility that can be used in developing functional foods.

Impact of Grinding and Sorting Particle Size on Phytochemical Yield in Dipterocarpus alatus Leaf Extract

The main objective of this study was to investigate the impact of grinding (pretreatment) with a pin mill on the crude extract yields of Dipterocarpus alatus (Yang-Na) leaves. A factorial design in a completely randomized design was conducted to study the combinational effects of sieve sizes (1.0, 1.5, and 3.0 mm) and feed rates (1.0, 1.5, and 3.0 kg min-1), examining the interaction of parameters for grinding oven-dried Yang-Na leaves. Ethanol extraction initially evaluated the influence of Yang-Na leaf powder with diverse particle sizes. When sorting particle size, the crude extract yield increased as the particle size decreased, with 0.038-0.150 mm particles yielding the highest extraction, although yields decline when the particle size is lower than 0.038 mm. The average particle sizes, production capacity, and fineness modulus all exhibited a significant decrease as the sieve size and feeding rate were reduced, while the specific energy consumption showed an inversely proportional relationship with these parameters. Intriguingly, the crude extract yield remained independent of the average particle size. Notably, the highest yield (14.79 g kg-1) was derived from a 0.31 mm average particle size, ground with a 1.5 mm sieve and a 3 kg min-1 feeding rate. This suggests that the pretreatment, involving both grinding conditions and sorting size, has an impact on the performance of the extraction process. However, this study offers an energy-efficient alternative, advocating for using average particle sizes without prior sorting, streamlining the extraction process while maintaining substantial yields. These insights underline the crucial influence of particle size and grinding techniques, advancing our understanding of efficient herbal extraction techniques for industrial applications.

Dry fractionation process operations in the production of protein concentrates: A review

The market for plant proteins is expanding rapidly as the negative impacts of animal agriculture on the environment and resources become more evident. Plant proteins offer competitive advantages in production costs, energy requirements, and sustainability. Conventional plant-protein extraction is water and chemical-intensive, posing environmental concerns. Dry fractionation is an energy-efficient and environmentally friendly process for protein separation, preserving protein's native functionality. Cereals and pulses are excellent sources of plant proteins as they are widely grown worldwide. This paper provides a comprehensive review of the dry fractionation process utilized for different seeds to obtain protein-rich fractions with high purity and functionality. Pretreatments, such as dehulling and defatting, are known to enhance the protein separation efficiency. Factors, such as milling speed, mill classifier speed, feed rate, seed type, and hardness, were crucial for obtaining parent flour of desired particle size distribution during milling. The air classification or electrostatic separation settings are crucial in determining the quality of the separated protein. The cut point in air classification is targeted based on the starch granule size of the seed material. Optimization of these operations, applied to different pulses and seeds, led to higher yields of proteins with higher purity. Dual techniques, such as air classification and electrostatic separation, enhance protein purity. The yield of the protein concentrates can be increased by recycling the coarse fractions. Further research is necessary to improve the quality, purity, and yield of protein concentrates to enable more efficient use of plant proteins to meet global protein demands.

Sorghum in foods: Functionality and potential in innovative products

Sorghum grain is a staple food for about 500 million people in 30 countries in Africa and Asia. Despite this contribution to global food production, most of the world's sorghum grain, and nearly all in Western countries, is used as animal feed. A combination of the increasingly important ability of sorghum crops to resist heat and drought, the limited history of the use of sorghum in Western foods, and the excellent functional properties of sorghum grain in healthy diets, suggests a greater focus on the development of new sorghum-based foods. An understanding of the structural and functional properties of sorghum grain to develop processes for production of new sorghum-based foods is required. In this review, we discuss the potential of sorghum in new food products, including sorghum grain composition, the functional properties of sorghum in foods, processing of sorghum-based products, the digestibility of sorghum protein and starch compared to other grains, and the health benefits of sorghum. In the potential for sorghum as a major ingredient in new foods, we suggest that the gluten-free status of sorghum is of relatively minor importance compared to the functionality of the slowly digested starch and the health benefits of the phenolic compounds present.