Electrostatic separation combined with ultra-fine grinding to produce ß-glucan enriched ingredients from oat bran

Juhani Sibakov (Corresponding Author), J. Abecassis, Cecile Barron, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

10 Citations (Scopus)

Abstract

Electrostatic separation was studied in a dry fractionation diagram to obtain ß-glucan-enriched fractions from oat bran preparations. Ultra-fine grinding at ambient or cryogenic temperature was needed to achieve good dissociation between the macronutrients of oat bran particles. Particles rich in ß-glucan and starch were by electrostatic separation separated from particles rich in arabinoxylan. ß-Glucan was only little enriched in the non-defatted bran fractions from 19.6 to 25.0%. In contrast, preliminary defatting by super critical carbon dioxide significantly improved the dissociation of particles during grinding and allowed enrichment of ß-glucan to 42.2 or 48.4% after one or two successive electrostatic separation steps. The twice separated positive fraction, containing 48.4% ß-glucan, was further fractionated by a combination of jet-milling and air classification, yielding up to 56.2% ß-glucan concentration. The results point out the good potential of using electrostatic separation as a bran-fractionation method to produce nutritionally interesting food ingredients. Industrial relevance: Oat β-glucan has a widely accepted health claim related to cholesterol lowering, and has a great industrial applicability in functional foods and nutraceuticals. The high concentrations of β-glucan obtained with defatted material are of major interest from an industrial point of view, since this kind of ingredients can be used in applications where normal oat bran preparations cannot provide β-glucan at high enough concentration. In addition, the obtained β-glucan fractions retained their original molecular weight. The high β-glucan fractions had an appealing white colour and were well solubilised in hot water and in 0.1 M NaOH compared to their low β-glucan counter-fractions. Supercritical carbon dioxide extraction is a relatively costly method due to the long processing time (several hours per batch), but there are existing factories offering contract manufacturing. Lipid extraction and fractionation process can be economically feasible, especially when the fractions obtained are used in high-value applications. Ultra-fine grinding and electrostatic separation are energy intensive methods, but they enable enrichment of components without any liquids or solvents. These methods can be used to produce unique fractions which are not possible to obtain with conventional fractionation methods such as sieving and air classification.
Original languageEnglish
Pages (from-to)445-455
Number of pages10
JournalInnovative Food Science and Emerging Technologies
Volume26
DOIs
Publication statusPublished - 2014
MoE publication typeA1 Journal article-refereed

Fingerprint

oat bran
Glucans
grinding
glucans
Static Electricity
Electrostatics
Fractionation
ingredients
Carbon dioxide
fractionation
Cholesterol
Air
Starch
Cryogenics
Lipids
bran
Industrial plants
Carbon Dioxide
functional foods
Molecular weight

Keywords

  • oats
  • ß-Glucan
  • arabinoxylan
  • dieatary fibre
  • electrostatic separation
  • ingredient

Cite this

@article{1694ed8df4b44ae5bd30ef4beb671dbd,
title = "Electrostatic separation combined with ultra-fine grinding to produce {\ss}-glucan enriched ingredients from oat bran",
abstract = "Electrostatic separation was studied in a dry fractionation diagram to obtain {\ss}-glucan-enriched fractions from oat bran preparations. Ultra-fine grinding at ambient or cryogenic temperature was needed to achieve good dissociation between the macronutrients of oat bran particles. Particles rich in {\ss}-glucan and starch were by electrostatic separation separated from particles rich in arabinoxylan. {\ss}-Glucan was only little enriched in the non-defatted bran fractions from 19.6 to 25.0{\%}. In contrast, preliminary defatting by super critical carbon dioxide significantly improved the dissociation of particles during grinding and allowed enrichment of {\ss}-glucan to 42.2 or 48.4{\%} after one or two successive electrostatic separation steps. The twice separated positive fraction, containing 48.4{\%} {\ss}-glucan, was further fractionated by a combination of jet-milling and air classification, yielding up to 56.2{\%} {\ss}-glucan concentration. The results point out the good potential of using electrostatic separation as a bran-fractionation method to produce nutritionally interesting food ingredients. Industrial relevance: Oat β-glucan has a widely accepted health claim related to cholesterol lowering, and has a great industrial applicability in functional foods and nutraceuticals. The high concentrations of β-glucan obtained with defatted material are of major interest from an industrial point of view, since this kind of ingredients can be used in applications where normal oat bran preparations cannot provide β-glucan at high enough concentration. In addition, the obtained β-glucan fractions retained their original molecular weight. The high β-glucan fractions had an appealing white colour and were well solubilised in hot water and in 0.1 M NaOH compared to their low β-glucan counter-fractions. Supercritical carbon dioxide extraction is a relatively costly method due to the long processing time (several hours per batch), but there are existing factories offering contract manufacturing. Lipid extraction and fractionation process can be economically feasible, especially when the fractions obtained are used in high-value applications. Ultra-fine grinding and electrostatic separation are energy intensive methods, but they enable enrichment of components without any liquids or solvents. These methods can be used to produce unique fractions which are not possible to obtain with conventional fractionation methods such as sieving and air classification.",
keywords = "oats, {\ss}-Glucan, arabinoxylan, dieatary fibre, electrostatic separation, ingredient",
author = "Juhani Sibakov and J. Abecassis and Cecile Barron and Kaisa Poutanen",
note = "Project code: 80669",
year = "2014",
doi = "10.1016/j.ifset.2014.10.004",
language = "English",
volume = "26",
pages = "445--455",
journal = "Innovative Food Science and Emerging Technologies",
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}

Electrostatic separation combined with ultra-fine grinding to produce ß-glucan enriched ingredients from oat bran. / Sibakov, Juhani (Corresponding Author); Abecassis, J.; Barron, Cecile; Poutanen, Kaisa.

In: Innovative Food Science and Emerging Technologies, Vol. 26, 2014, p. 445-455.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Electrostatic separation combined with ultra-fine grinding to produce ß-glucan enriched ingredients from oat bran

AU - Sibakov, Juhani

AU - Abecassis, J.

AU - Barron, Cecile

AU - Poutanen, Kaisa

N1 - Project code: 80669

PY - 2014

Y1 - 2014

N2 - Electrostatic separation was studied in a dry fractionation diagram to obtain ß-glucan-enriched fractions from oat bran preparations. Ultra-fine grinding at ambient or cryogenic temperature was needed to achieve good dissociation between the macronutrients of oat bran particles. Particles rich in ß-glucan and starch were by electrostatic separation separated from particles rich in arabinoxylan. ß-Glucan was only little enriched in the non-defatted bran fractions from 19.6 to 25.0%. In contrast, preliminary defatting by super critical carbon dioxide significantly improved the dissociation of particles during grinding and allowed enrichment of ß-glucan to 42.2 or 48.4% after one or two successive electrostatic separation steps. The twice separated positive fraction, containing 48.4% ß-glucan, was further fractionated by a combination of jet-milling and air classification, yielding up to 56.2% ß-glucan concentration. The results point out the good potential of using electrostatic separation as a bran-fractionation method to produce nutritionally interesting food ingredients. Industrial relevance: Oat β-glucan has a widely accepted health claim related to cholesterol lowering, and has a great industrial applicability in functional foods and nutraceuticals. The high concentrations of β-glucan obtained with defatted material are of major interest from an industrial point of view, since this kind of ingredients can be used in applications where normal oat bran preparations cannot provide β-glucan at high enough concentration. In addition, the obtained β-glucan fractions retained their original molecular weight. The high β-glucan fractions had an appealing white colour and were well solubilised in hot water and in 0.1 M NaOH compared to their low β-glucan counter-fractions. Supercritical carbon dioxide extraction is a relatively costly method due to the long processing time (several hours per batch), but there are existing factories offering contract manufacturing. Lipid extraction and fractionation process can be economically feasible, especially when the fractions obtained are used in high-value applications. Ultra-fine grinding and electrostatic separation are energy intensive methods, but they enable enrichment of components without any liquids or solvents. These methods can be used to produce unique fractions which are not possible to obtain with conventional fractionation methods such as sieving and air classification.

AB - Electrostatic separation was studied in a dry fractionation diagram to obtain ß-glucan-enriched fractions from oat bran preparations. Ultra-fine grinding at ambient or cryogenic temperature was needed to achieve good dissociation between the macronutrients of oat bran particles. Particles rich in ß-glucan and starch were by electrostatic separation separated from particles rich in arabinoxylan. ß-Glucan was only little enriched in the non-defatted bran fractions from 19.6 to 25.0%. In contrast, preliminary defatting by super critical carbon dioxide significantly improved the dissociation of particles during grinding and allowed enrichment of ß-glucan to 42.2 or 48.4% after one or two successive electrostatic separation steps. The twice separated positive fraction, containing 48.4% ß-glucan, was further fractionated by a combination of jet-milling and air classification, yielding up to 56.2% ß-glucan concentration. The results point out the good potential of using electrostatic separation as a bran-fractionation method to produce nutritionally interesting food ingredients. Industrial relevance: Oat β-glucan has a widely accepted health claim related to cholesterol lowering, and has a great industrial applicability in functional foods and nutraceuticals. The high concentrations of β-glucan obtained with defatted material are of major interest from an industrial point of view, since this kind of ingredients can be used in applications where normal oat bran preparations cannot provide β-glucan at high enough concentration. In addition, the obtained β-glucan fractions retained their original molecular weight. The high β-glucan fractions had an appealing white colour and were well solubilised in hot water and in 0.1 M NaOH compared to their low β-glucan counter-fractions. Supercritical carbon dioxide extraction is a relatively costly method due to the long processing time (several hours per batch), but there are existing factories offering contract manufacturing. Lipid extraction and fractionation process can be economically feasible, especially when the fractions obtained are used in high-value applications. Ultra-fine grinding and electrostatic separation are energy intensive methods, but they enable enrichment of components without any liquids or solvents. These methods can be used to produce unique fractions which are not possible to obtain with conventional fractionation methods such as sieving and air classification.

KW - oats

KW - ß-Glucan

KW - arabinoxylan

KW - dieatary fibre

KW - electrostatic separation

KW - ingredient

U2 - 10.1016/j.ifset.2014.10.004

DO - 10.1016/j.ifset.2014.10.004

M3 - Article

VL - 26

SP - 445

EP - 455

JO - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

SN - 1466-8564

ER -