1
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Abdel-Aal ESM. Insights into Grain Milling and Fractionation Practices for Improved Food Sustainability with Emphasis on Wheat and Peas. Foods 2024; 13:1532. [PMID: 38790832 PMCID: PMC11121700 DOI: 10.3390/foods13101532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2024] [Revised: 05/10/2024] [Accepted: 05/13/2024] [Indexed: 05/26/2024] Open
Abstract
Cereal grains and pulses are staple foods worldwide, being the primary supply of energy, protein, and fiber in human diets. The current practice of milling and fractionation yields large quantities of byproducts and waste, which are largely downgraded and end up as animal feeds or fertilizers. This adversely affects food security and the environment, and definitely implies an urgent need for a sustainable grain processing system to rectify the current issues, particularly the management of waste and excessive use of water and energy. The current review intends to discuss the limitations and flaws of the existing practice of grain milling and fractionation, along with potential solutions to make it more sustainable, with an emphasis on wheat and peas as common fractionation crops. This review discusses a proposed sustainable grain processing system for the fractionation of wheat or peas into flour, protein, starch, and value-added components. The proposed system is a hybrid model that combines dry and wet fractionation processes in conjunction with the implementation of three principles, namely, integration, recycling, and upcycling, to improve component separation efficiency and value addition and minimize grain milling waste. The three principles are critical in making grain processing more efficient in terms of the management of waste and resources. Overall, this review provides potential solutions for how to make the grain processing system more sustainable.
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Affiliation(s)
- El-Sayed M Abdel-Aal
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, Canada
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2
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Pulivarthi MK, Buenavista RM, Bangar SP, Li Y, Pordesimo LO, Bean SR, Siliveru K. Dry fractionation process operations in the production of protein concentrates: A review. Compr Rev Food Sci Food Saf 2023; 22:4670-4697. [PMID: 37779384 DOI: 10.1111/1541-4337.13237] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 08/10/2023] [Accepted: 08/18/2023] [Indexed: 10/03/2023]
Abstract
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.
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Affiliation(s)
- Manoj Kumar Pulivarthi
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Rania Marie Buenavista
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Lester O Pordesimo
- Stored Product Insect and Engineering Research Unit, CGAHR, USDA-ARS, Manhattan, Kansas, USA
| | - Scott R Bean
- Grain Quality and Structure Research Unit, CGAHR, USDA-ARS, Manhattan, Kansas, USA
| | - Kaliramesh Siliveru
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
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3
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Li Y, Li C, Muhammad Aqeel S, Wang Y, Zhang Q, Ma J, Zhou J, Li J, Du G, Liu S. Enhanced expression of xylanase in Aspergillus niger enabling a two-step enzymatic pathway for extracting β-glucan from oat bran. BIORESOURCE TECHNOLOGY 2023; 377:128962. [PMID: 36966944 DOI: 10.1016/j.biortech.2023.128962] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 03/21/2023] [Accepted: 03/23/2023] [Indexed: 06/18/2023]
Abstract
The high cost and process complexity limit the enzymatic extraction of β-glucan. In this study, β-glucan was extracted from oat bran in a two-step enzymatic pathway using a recombinant strain of Aspergillus niger AG11 overexpressing the endogenous xylanase (xynA) and amylolytic enzyme. First, co-optimization of promoter and signal peptide and a fusion of glucoamylase (glaA) fragment were integrated into the β-glucosidase (bgl) locus to improve xynA expression. Then, the optimized expression cassette was simultaneously integrated into bgl, α-amylase amyA, and acid α-amylase ammA loci, yielding the Rbya with 3,650-fold and 31.2% increase in xynA and amylolytic enzyme activity than the wild-type strain, respectively. Finally, Rbya's supernatants at 72 h (rich in xynA and amylolytic enzyme) and 10 d (rich in proteases) were used to decompose xylan/starch and proteins in oat bran, respectively, to obtain 85.1% pure β-glucan. Rbya could be a robust candidate for the cost-effective extraction of β-glucan.
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Affiliation(s)
- Yangyang Li
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Cen Li
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-bioengineering, Guizhou University, Guiyang 550025, China
| | - Sahibzada Muhammad Aqeel
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Yachan Wang
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Quan Zhang
- Dalian Research Institute of Petrolem and Petrochemicals, SINOPEC, Dalian 116000, China
| | - Jianing Ma
- School of Chemical Engineering, Dalian University of Technology, Dalian 116000, China
| | - Jingwen Zhou
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Jiangsu Provisional Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Jianghua Li
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Guocheng Du
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Song Liu
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
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4
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Lie-Piang A, Yang J, Schutyser MAI, Nikiforidis CV, Boom RM. Mild Fractionation for More Sustainable Food Ingredients. Annu Rev Food Sci Technol 2023; 14:473-493. [PMID: 36972157 DOI: 10.1146/annurev-food-060721-024052] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
With the rising problems of food shortages, energy costs, and raw materials, the food industry must reduce its environmental impact. We present an overview of more resource-efficient processes to produce food ingredients, describing their environmental impact and the functional properties obtained. Extensive wet processing yields high purities but also has the highest environmental impact, mainly due to heating for protein precipitation and dehydration. Milder wet alternatives exclude, for example, low pH-driven separation and are based on salt precipitation or water only. Drying steps are omitted during dry fractionation using air classification or electrostatic separation. Benefits of milder methods are enhanced functional properties. Therefore, fractionation and formulation should be focused on the desired functionality instead of purity. Environmental impact is also strongly reduced by milder refining. Antinutritional factors and off-flavors remain challenges in more mildly produced ingredients. The benefits of less refining motivate the increasing trend toward mildly refined ingredients.
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Affiliation(s)
- A Lie-Piang
- Laboratory of Food Process Engineering, Wageningen University, Wageningen, The Netherlands;
| | - J Yang
- Laboratory for Biobased Chemistry and Technology, Wageningen University, Wageningen, The Netherlands
| | - M A I Schutyser
- Laboratory of Food Process Engineering, Wageningen University, Wageningen, The Netherlands;
| | - C V Nikiforidis
- Laboratory for Biobased Chemistry and Technology, Wageningen University, Wageningen, The Netherlands
| | - R M Boom
- Laboratory of Food Process Engineering, Wageningen University, Wageningen, The Netherlands;
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5
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Separation behavior of sieved endosperm-enriched oat fractions via tribo-electrostatic approach. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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6
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Yang J, Meda V, Zhang L, Nickerson M. Application of tribo-electrostatic separation (T-ES) technique for fractionation of plant-based food ingredients. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110916] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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7
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Arzami AN, Ho TM, Mikkonen KS. Valorization of cereal by-product hemicelluloses: Fractionation and purity considerations. Food Res Int 2022; 151:110818. [PMID: 34980370 DOI: 10.1016/j.foodres.2021.110818] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 09/09/2021] [Accepted: 11/21/2021] [Indexed: 02/07/2023]
Abstract
The biomass from cereal side streams is rich in valuable components, such as hemicelluloses. Among the hemicelluloses, arabinoxylans and β-glucans are the most acknowledged for potential health benefits. Numerous publications discuss the potential to use purified forms of these hemicelluloses for various applications. However, as the purification of hemicelluloses may not be economically feasible to upscale, sustainable and cost-effective methods are needed to make their valorization more realistic for industrial applications. Co-components present in hemicellulose-rich fractions may also provide added functionality, such as flavonoid content and antioxidant capacity. This review provides an overview on the feasibility of sustainably upscaling hemicellulose extraction processes, focusing on by-products from different cereal streams. We describe the hemicelluloses' physicochemical properties and provide various possible applications of pure and impure fractions from small scale to pilot and industrial scale. Furthermore, real case examples on the industrial utilization of cereal side streams are enclosed. This review provides pathways for future research for developing the hemicellulose extraction methods to obtain fractions with optimized purity, and offers suggestions to valorize them.
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Affiliation(s)
- Anis N Arzami
- Department of Food and Nutrition, P.O. Box 66, 00014, University of Helsinki, Finland.
| | - Thao M Ho
- Department of Food and Nutrition, P.O. Box 66, 00014, University of Helsinki, Finland; Helsinki Institute of Sustainability Science (HELSUS), P.O. Box 65, 00014, University of Helsinki, Finland
| | - Kirsi S Mikkonen
- Department of Food and Nutrition, P.O. Box 66, 00014, University of Helsinki, Finland; Helsinki Institute of Sustainability Science (HELSUS), P.O. Box 65, 00014, University of Helsinki, Finland
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8
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Assessing the chargeability and separability of oat groat particles through sieving combined with triboelectrification-based approach. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2021.119486] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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9
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Mao H, Xu M, Ji J, Zhou M, Li H, Wen Y, Wang J, Sun B. The utilization of oat for the production of wholegrain foods: Processing technology and products. FOOD FRONTIERS 2021. [DOI: 10.1002/fft2.120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Affiliation(s)
- Huijia Mao
- China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China
| | - Minghao Xu
- China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China
| | - Jingyun Ji
- China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China
| | - Mengsha Zhou
- China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China
| | - Hongyan Li
- China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China
| | - Yangyang Wen
- College of Chemistry and Materials Engineering Beijing Technology and Business University Beijing China
| | - Jing Wang
- China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China
| | - Baoguo Sun
- China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China
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10
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Zhang Y, Li Y, Xia Q, Liu L, Wu Z, Pan D. Recent advances of cereal β-glucan on immunity with gut microbiota regulation functions and its intelligent gelling application. Crit Rev Food Sci Nutr 2021:1-17. [PMID: 34748438 DOI: 10.1080/10408398.2021.1995842] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
β-glucan from cereals such as wheat, barley, oats and rye are a water-soluble dietary fiber, which are composed of repeating (1→4)-β-bond β-D-glucopyranosyl units and a single (1→3)-β-D-bond separated unit. β-glucan has a series of physicochemical properties (such as viscosity, gelling properties, solubility, etc.), which can be used as a food gel and fat substitute. Its structure endows the healthy functions, including anti-oxidative stress, lowering blood glucose and serum cholesterol, regulating metabolic syndrome and exerting gut immunity via gut microbiota. Due to their unique structural properties and efficacy, cereal β-glucan are not only applied in food substrates in the food industry, but also in food coatings and packaging. This article reviewed the applications of cereal β-glucan in hydrogels, aerogels, intelligent packaging systems and targeted delivery carriers in recent years. Cereal β-glucan in edible film and gel packaging applications are becoming more diversified and intelligent in recent years. Those advances provide a potential solution based on cereal β-glucan as biodegradable substances for immune regulation delivery system and intelligent gelling material in the biomedicine field.
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Affiliation(s)
- Yunzhen Zhang
- College of Food and Pharmaceutical Sciences, Deep Processing Technology Key Laboratory of Zhejiang Province Animal Protein Food, Ningbo University, Ningbo, Zhejiang Province, PR China
| | - Yueqin Li
- College of Food and Pharmaceutical Sciences, Deep Processing Technology Key Laboratory of Zhejiang Province Animal Protein Food, Ningbo University, Ningbo, Zhejiang Province, PR China
| | - Qiang Xia
- College of Food and Pharmaceutical Sciences, Deep Processing Technology Key Laboratory of Zhejiang Province Animal Protein Food, Ningbo University, Ningbo, Zhejiang Province, PR China
| | - Lianliang Liu
- College of Food and Pharmaceutical Sciences, Deep Processing Technology Key Laboratory of Zhejiang Province Animal Protein Food, Ningbo University, Ningbo, Zhejiang Province, PR China
| | - Zufang Wu
- College of Food and Pharmaceutical Sciences, Deep Processing Technology Key Laboratory of Zhejiang Province Animal Protein Food, Ningbo University, Ningbo, Zhejiang Province, PR China
| | - Daodong Pan
- College of Food and Pharmaceutical Sciences, Deep Processing Technology Key Laboratory of Zhejiang Province Animal Protein Food, Ningbo University, Ningbo, Zhejiang Province, PR China
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11
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Maina NH, Rieder A, De Bondt Y, Mäkelä-Salmi N, Sahlstrøm S, Mattila O, Lamothe LM, Nyström L, Courtin CM, Katina K, Poutanen K. Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber. Foods 2021; 10:foods10112566. [PMID: 34828846 PMCID: PMC8624990 DOI: 10.3390/foods10112566] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/08/2021] [Accepted: 10/15/2021] [Indexed: 12/16/2022] Open
Abstract
Daily use of wholegrain foods is generally recommended due to strong epidemiological evidence of reduced risk of chronic diseases. Cereal grains, especially the bran part, have a high content of dietary fiber (DF). Cereal DF is an umbrella concept of heterogeneous polysaccharides of variable chemical composition and molecular weight, which are combined in a complex network in cereal cell walls. Cereal DF and its distinct components influence food digestion throughout the gastrointestinal tract and influence nutrient absorption and other physiological reactions. After repeated consumption of especially whole grain cereal foods, these effects manifest in well-demonstrated health benefits. As cereal DF is always consumed in the form of processed cereal food, it is important to know the effects of processing on DF to understand, safeguard and maximize these health effects. Endogenous and microbial enzymes, heat and mechanical energy during germination, fermentation, baking and extrusion destructurize the food and DF matrix and affect the quantity and properties of grain DF components: arabinoxylans (AX), beta-glucans, fructans and resistant starch (RS). Depolymerization is the most common change, leading to solubilization and loss of viscosity of DF polymers, which influences postprandial responses to food. Extensive hydrolysis may also remove oligosaccharides and change the colonic fermentability of DF. On the other hand, aggregation may also occur, leading to an increased amount of insoluble DF and the formation of RS. To understand the structure–function relationship of DF and to develop foods with targeted physiological benefits, it is important to invest in thorough characterization of DF present in processed cereal foods. Such understanding also demands collaborative work between food and nutritional sciences.
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Affiliation(s)
- Ndegwa H. Maina
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland; (N.M.-S.); (K.K.)
- Correspondence:
| | - Anne Rieder
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1431 Ås, Norway; (A.R.); (S.S.)
| | - Yamina De Bondt
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, 3001 Leuven, Belgium; (Y.D.B.); (C.M.C.)
| | - Noora Mäkelä-Salmi
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland; (N.M.-S.); (K.K.)
| | - Stefan Sahlstrøm
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1431 Ås, Norway; (A.R.); (S.S.)
| | - Outi Mattila
- VTT Technical Research Centre of Finland Ltd., P.O. Box 1000, FI-02044 Espoo, Finland; (O.M.); (K.P.)
| | - Lisa M. Lamothe
- Nestlé Institute of Materials Science, Nestlé Research, Société des Produits Nestlé S.A. Route du Jorat 57, 1000 Lausanne 26, 1800 Vevey, Switzerland;
| | - Laura Nyström
- Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 9, 8092 Zurich, Switzerland;
| | - Christophe M. Courtin
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, 3001 Leuven, Belgium; (Y.D.B.); (C.M.C.)
| | - Kati Katina
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland; (N.M.-S.); (K.K.)
| | - Kaisa Poutanen
- VTT Technical Research Centre of Finland Ltd., P.O. Box 1000, FI-02044 Espoo, Finland; (O.M.); (K.P.)
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12
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Schmidt M. Cereal beta-glucans: an underutilized health endorsing food ingredient. Crit Rev Food Sci Nutr 2020; 62:3281-3300. [DOI: 10.1080/10408398.2020.1864619] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Marcus Schmidt
- Department of Safety and Quality of Cereals, Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Detmold, Germany
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13
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Gao W, Chen F, Wang X, Meng Q. Recent advances in processing food powders by using superfine grinding techniques: A review. Compr Rev Food Sci Food Saf 2020; 19:2222-2255. [DOI: 10.1111/1541-4337.12580] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 04/28/2020] [Accepted: 05/05/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Wenjie Gao
- School of Ecological Technology and EngineeringShanghai Institute of Technology Shanghai China
| | - Feng Chen
- Department of Food, Nutrition and Packaging SciencesClemson University Clemson South Carolina
| | - Xi Wang
- Department of Food, Nutrition and Packaging SciencesClemson University Clemson South Carolina
- Nutra Manufacturing Greenville South Carolina
| | - Qingran Meng
- Engineering Research Center of Perfume & Aroma and Cosmetics of Ministry of Education, School of Perfume and Aroma TechnologyShanghai Institute of Technology Shanghai China
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14
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Mejía SMV, de Francisco A, Bohrer B. A comprehensive review on cereal β-glucan: extraction, characterization, causes of degradation, and food application. Crit Rev Food Sci Nutr 2020; 60:3693-3704. [DOI: 10.1080/10408398.2019.1706444] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Sandra Milena Vásquez Mejía
- Facultad de Medicina Veterinaria y de Zootecnia, Departamento de producción animal, Universidad Nacional de Colombia. Sede Bogotá, Bogotá, Colombia
| | - Alicia de Francisco
- Department of Food Science and Technology, Universidad Federal de Santa Catarina, Florianópolis, Brazil
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15
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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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16
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Valoppi F, Maina N, Allén M, Miglioli R, Kilpeläinen PO, Mikkonen KS. Spruce galactoglucomannan-stabilized emulsions as essential fatty acid delivery systems for functionalized drinkable yogurt and oat-based beverage. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03273-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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17
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Xing Q, de Wit M, Kyriakopoulou K, Boom RM, Schutyser MA. Protein enrichment of defatted soybean flour by fine milling and electrostatic separation. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.08.014] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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18
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Mekhalef Benhafssa A, Zeghloul T, Aksa W, Medles K, Dascalescu L. Continuous operation of a fluidized-bed disk-type electrostatic separator for micronized plastic waste. WASTE MANAGEMENT (NEW YORK, N.Y.) 2018; 79:763-769. [PMID: 30343809 DOI: 10.1016/j.wasman.2018.08.044] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/22/2018] [Revised: 08/24/2018] [Accepted: 08/27/2018] [Indexed: 06/08/2023]
Abstract
The objective of this work is to highlight the peculiarities of the continuous operating regime of a new tribo-aero-electrostatic separator for the recycling of plastics contained in micronized waste electrical and electronic equipment. The experiments were carried out with an ABS/PS mixture. The particles are charged by triboelectric effect in a fluidized bed in the presence of an electric field created between two disk electrodes connected to high voltage supplies of opposite polarities. The installation described in this paper has several control variables: the high voltage, the mass of the mixture initially introduced into the fluidized bed, the flow of fluidizing air and the rotation speed of the disk electrodes. The influence of each control variable of the machine on the efficiency of the separation was studied by simultaneously and continuously measuring the mass and the electrical charge of the collected products. The quality of the products obtained and the high hourly rates recommend this type of installation for industrial use.
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Affiliation(s)
- Abdelkader Mekhalef Benhafssa
- PPRIME Institute, CNRS - Université de Poitiers - ENSMA, IUT, 4 avenue de Varsovie, Angoulême 16021, France; ei.CESI Angoulême, 40 Route de la Croix du Milieu, 16400 La Couronne, France
| | - Thami Zeghloul
- PPRIME Institute, CNRS - Université de Poitiers - ENSMA, IUT, 4 avenue de Varsovie, Angoulême 16021, France
| | - Wessim Aksa
- Electrostatics and High Voltage Research Unit IRECOM, University Djillali Liabes, Sidi Bel Abbès 22000, Algeria
| | - Karim Medles
- PPRIME Institute, CNRS - Université de Poitiers - ENSMA, IUT, 4 avenue de Varsovie, Angoulême 16021, France
| | - Lucien Dascalescu
- PPRIME Institute, CNRS - Université de Poitiers - ENSMA, IUT, 4 avenue de Varsovie, Angoulême 16021, France.
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Lazaridou A, Vouris DG, Zoumpoulakis P, Biliaderis CG. Physicochemical properties of jet milled wheat flours and doughs. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.044] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Mayer-Laigle C, Barakat A, Barron C, Delenne J, Frank X, Mabille F, Rouau X, Sadoudi A, Samson MF, Lullien-Pellerin V. DRY biorefineries: Multiscale modeling studies and innovative processing. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.08.006] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Wang J, Zhao J, de Wit M, Boom RM, Schutyser MA. Lupine protein enrichment by milling and electrostatic separation. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.12.020] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Schutyser M, Pelgrom P, van der Goot A, Boom R. Dry fractionation for sustainable production of functional legume protein concentrates. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.04.013] [Citation(s) in RCA: 132] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Wang J, de Wit M, Boom RM, Schutyser MA. Charging and separation behavior of gluten–starch mixtures assessed with a custom-built electrostatic separator. Sep Purif Technol 2015. [DOI: 10.1016/j.seppur.2015.08.025] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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