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Chen Z, Mense AL, Brewer LR, Shi YC. Wheat bran layers: composition, structure, fractionation, and potential uses in foods. Crit Rev Food Sci Nutr 2023; 64:6636-6659. [PMID: 36728922 DOI: 10.1080/10408398.2023.2171962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Wheat bran, the main by-product of dry milling of wheat, is currently mainly used in the animal feed industry, but has attracted attention as a food ingredient owing to its high dietary fiber and phytochemical contents, providing excellent physiological effects. The bran layers (aleurone layer, outer pericarp and intermediate layer) contain different compositions, structures, and nutrients, and have different properties. Each layer, when separated and isolated, potentially could find more extensive applications in foods. This triggered interest in isolating the bran layers using milling and wet- or dry-fractionation techniques based on their chemical or physical properties. The recent progress has allowed the production of commercial products from wheat bran layers, particularly aleurone-rich products, enhancing the value of wheat bran layers and their applications in food. The present review highlights the recent advances in studying the chemical composition including distribution of chemical components, physical structure, biopolymer matrix, and physicochemical properties of each wheat bran layer. Technologies to fractionate wheat bran layers and utilization of different bran layers in foods are discussed and reviewed, providing new strategies for improving the value of wheat bran and utilization of wheat bran in foods.
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Affiliation(s)
- Zhongwei Chen
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, PR China
| | - Andrew L Mense
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
- Wheat Marketing Center, Portland, OR, USA
| | - Lauren R Brewer
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
| | - Yong-Cheng Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
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2
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Zhu HG, Tang HQ, Cheng YQ, Li ZG, Qiu J, Tong LT. Electrostatic separation of pea proteins assisted by COMSOL simulation. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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3
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Yang J, Zhang L, Meda V, Nickerson M. Triboelectrostatic charging behavior of pulse particles in a vortex flow tribocharger. Food Res Int 2022; 157:111438. [DOI: 10.1016/j.foodres.2022.111438] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 05/18/2022] [Accepted: 05/25/2022] [Indexed: 11/04/2022]
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Wang Y, Shim E, He N, Pourdeyhimi B, Gao W. Modeling the Triboelectric Behaviors of Elastomeric Nonwoven Fabrics. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2022; 34:e2106429. [PMID: 34664763 DOI: 10.1002/adma.202106429] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Revised: 09/30/2021] [Indexed: 06/13/2023]
Abstract
Theoretical modeling of triboelectric nanogenerators (TENGs) is fundamental to their performance optimization, since it can provide useful guidance on the material selection, structure design, and parameter control of relevant systems. Built on the theoretical model of film-based TENGs, here, an analytical model is introduced for conductor-to-dielectric contact-mode nonwoven-based TENGs, which copes with the unique hierarchical structure of nonwovens and details the correlation between the triboelectric output (maximum transferred charge density) and nonwoven structural parameters (thickness, solidity, and average fiber diameter). A series of styrene-ethylene-butylene-styrene nonwoven samples are fabricated through a melt-blowing process to map nonwoven structural features within certain ranges, while an ion-injection protocol is adopted to quantify the triboelectric output with superior consistency and reproducibility. With a database containing structural features and triboelectric output of 43 nonwoven samples, a good model fitting is achieved via nonlinear regression analysis in Python, which also shows good predictive power and suggests the existing of tribo-output maxima at a specific thickness, solidity, or average fiber diameter when other structural parameters are fixed. The model is also successfully applied to a group of polypropylene meltblown nonwovens, which verifies its universality on meltblown-nonwoven-based TENGs.
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Affiliation(s)
- Yanan Wang
- Department of Textile Engineering, Chemistry & Science, Wilson College of Textiles, North Carolina State University, 1020 Main Campus Dr, Raleigh, NC, 27606, USA
| | - Eunkyoung Shim
- Department of Textile Engineering, Chemistry & Science, Wilson College of Textiles, North Carolina State University, 1020 Main Campus Dr, Raleigh, NC, 27606, USA
| | - Nanfei He
- Department of Textile Engineering, Chemistry & Science, Wilson College of Textiles, North Carolina State University, 1020 Main Campus Dr, Raleigh, NC, 27606, USA
| | - Behnam Pourdeyhimi
- Department of Textile Engineering, Chemistry & Science, Wilson College of Textiles, North Carolina State University, 1020 Main Campus Dr, Raleigh, NC, 27606, USA
- The Nonwovens Institute, North Carolina State University, 1010 Main Campus Dr, Raleigh, NC, 27606, USA
| | - Wei Gao
- Department of Textile Engineering, Chemistry & Science, Wilson College of Textiles, North Carolina State University, 1020 Main Campus Dr, Raleigh, NC, 27606, USA
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Electrostatic separation technology for obtaining plant protein concentrates: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.044] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Zhao Y, Huang ZH, Zhou HM, Zhu KX, Guo XN, Peng W. Polyphenol oxidase browning in the formation of dark spots on fresh wet noodle sheets: How dark spots formed. Food Chem 2020; 329:126800. [PMID: 32504915 DOI: 10.1016/j.foodchem.2020.126800] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 04/07/2020] [Accepted: 04/11/2020] [Indexed: 11/17/2022]
Abstract
The role of polyphenol oxidase (PPO) in the browning of fresh wet noodle sheets (FWNS) was discussed. To release the chemical formation mechanism of the dark spots formed on FWNS, the reconstituted FWNS and PPO-catechol reaction systems were prepared. Different from the overall color change of FWNS, almost all the melanins in dark spots were indirect products of PPO catalysis. The PPO catalytic dehydrogenation was an essential step for the formation of dark spots, but once the phenol dehydrogenation products were formed, the dark spots could still form through a further polymerization process, even though the PPO was completely deactivated. The optimum pH for the phenolic dehydrogenation in FWNS was about 7, and the alkaline condition was advantageous to the progress of the polymerization. Comprehensively, the maximum amount of dark spots was formed at about pH 9.
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Affiliation(s)
- Yang Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Ze-Hua Huang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China; College of Food Science and Technology, Henan University of Technology, 100 Lianhua Street, Hi-tech Development Zone, Zhengzhou, Henan 450001, People's Republic of China
| | - Hui-Ming Zhou
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Wei Peng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
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Xing Q, Kyriakopoulou K, Wit M, Boom RM, Schutyser MAI. Effect of tube wall material on electrostatic separation of plant raw‐materials. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13575] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Qinhui Xing
- Laboratory of Food Process Engineering Wageningen University & Research Wageningen The Netherlands
| | | | - Martin Wit
- Laboratory of Food Process Engineering Wageningen University & Research Wageningen The Netherlands
| | - Remko M. Boom
- Laboratory of Food Process Engineering Wageningen University & Research Wageningen The Netherlands
| | - Maarten A. I. Schutyser
- Laboratory of Food Process Engineering Wageningen University & Research Wageningen The Netherlands
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Zhao Y, Huang ZH, Zhou HM, Zhu KX, Guo XN, Peng W. Inhibition of hexose oxidase on the dark spots in fresh wet noodle sheets: A feasible prevention of dark spots. Food Chem 2020; 339:128021. [PMID: 33152859 DOI: 10.1016/j.foodchem.2020.128021] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 08/03/2020] [Accepted: 09/02/2020] [Indexed: 11/15/2022]
Abstract
Hexose oxidase was a feasible prevention for the dark spots in the fresh wet noodle sheets (FWNS). The chemical mechanism that hexose oxidase recucing the melanins of dark spots was discussed basis on the UPLC-TOF-MS analysis of the polyphenol oxidase (PPO)-catechol system. In the process of PPO browning, hexose oxidase catalyzed the oxidation of o-benzoquinone derivatives and their oligomers, hindering the formation of melanins. Hexose oxidase was efficient in FWNS with low ash content when water addition was 24%~44% or pH range was 4 ~ 7.5. Hexose oxidase could inhubit dark spots in the presence of 10 metal ions. The recommended addition amount was 40 ~ 60 ppm, by which the dark spots could be compolitely inhibited. Hexose oxidase was also suitable for wholewheat and oat FWNS, ΔL6d of wholewheat and oat FWNS were reduced by 4 and 7.98, respectively.
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Affiliation(s)
- Yang Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Ze-Hua Huang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China; College of Food Science and Technology, Henan University of Technology, 100 Lianhua Street, Hi-tech Development Zone, Zhengzhou, Henan 450001, People's Republic of China
| | - Hui-Ming Zhou
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Wei Peng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
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Chen Z, Xia Q, Zha B, Sun J, Xu B, Chen Z. Triboelectric separation of wheat bran tissues: Influence of tribo‐material, water content, and particle size. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13346] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Zhongwei Chen
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu Province People's Republic of China
| | - Qing Xia
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu Province People's Republic of China
| | - Baoping Zha
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu Province People's Republic of China
| | - Jun Sun
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu Province People's Republic of China
| | - Bin Xu
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu Province People's Republic of China
| | - Zhengxing Chen
- National Engineering Laboratory for Cereal Fermentation TechnologyJiangnan University Wuxi Jiangsu Province People's Republic of China
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Abstract
Triboelectric separation is a promising technology to separate fine powders. To enable triboelectric separation for its application in industry, the impact of the process and product parameters must be examined. In this study, with regards to different wall materials in the charging step (PTFE, POM, PE, PVC, and PMMA), the influence of the powder composition of a binary starch-protein mixture with a protein content of 15 wt.%, 30 wt.% and 45 wt.% was studied. By increasing the protein content in the feed, the separation selectivity increased. No dependency of the empirical triboelectric series was determined for all powder compositions. The variation in the protein content of the initial powder and turbulent flow profiles results in a variation in the contact number of particles calculated. An increase in the contact number of particles leads to an increase in the protein content separated on the cathode, whereas the protein content on the anode is only slightly affected. These findings underpin the assumption that particle-particle interaction plays a decisive role in triboelectric charging of fine powders.
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11
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Influence of Particle Charge and Size Distribution on Triboelectric Separation—New Evidence Revealed by In Situ Particle Size Measurements. Processes (Basel) 2019. [DOI: 10.3390/pr7060381] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Triboelectric charging is a potentially suitable tool for separating fine dry powders, but the charging process is not yet completely understood. Although physical descriptions of triboelectric charging have been proposed, these proposals generally assume the standard conditions of particles and surfaces without considering dispersity. To better understand the influence of particle charge on particle size distribution, we determined the in situ particle size in a protein–starch mixture injected into a separation chamber. The particle size distribution of the mixture was determined near the electrodes at different distances from the separation chamber inlet. The particle size decreased along both electrodes, indicating a higher protein than starch content near the electrodes. Moreover, the height distribution of the powder deposition and protein content along the electrodes were determined in further experiments, and the minimum charge of a particle that ensures its separation in a given region of the separation chamber was determined in a computational fluid dynamics simulation. According to the results, the charge on the particles is distributed and apparently independent of particle size.
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12
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Landauer J, Foerst P. Triboelectric separation of a starch-protein mixture – Impact of electric field strength and flow rate. ADV POWDER TECHNOL 2018. [DOI: 10.1016/j.apt.2017.10.018] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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