Potential of dry fractionation of wheat bran for the development of food ingredients, part II: Electrostatic separation of particles

Youna Hemery, Ulla Holopainen, Anna-Maija Lampi, Pekka Lehtinen, Tanja Nurmi, Vieno Piironen, Minnamari Edelmann, Xavier Rouau

Research output: Contribution to journalArticleScientificpeer-review

73 Citations (Scopus)

Abstract

Wheat bran is a composite material made of several layers, such as pericarp, testa and aleurone. It could be fractionated into purified fractions, which might either be used as food ingredients, or serve as a starting material for extraction of bioactive compounds. The aim of this work was to evaluate the potential of using electrostatic separation as a way to obtain purified fractions from wheat bran. Ultrafine-ground bran obtained either by cryogenic grinding or by grinding at ambient temperature was used as starting material. The ultrafine bran was then charged by tribo-electrification and introduced in a chamber containing two high voltage electrodes, where bran particles were separated depending on their acquired charge, allowing positively and negatively charged fractions to be collected separately. The particle size distribution, microstructure and biochemical composition of the obtained fractions were studied. The charge of the particles was influenced by their biochemical composition: particles rich in highly branched and cross-linked arabinoxylans (pericarp) were separated from particles rich in β-glucan, ferulic acid and para-coumaric acid (aleurone cell walls). The testa and the intracellular compounds from aleurone were not highly charged, neither positively nor negatively. The most positively charged fraction represented 34% of the initial bran, and contained 62% of the ferulic acid present in the initial bran. The yield of the separation process was good (5.4% loss), and could be further increased.
Original languageEnglish
Pages (from-to)9-18
Number of pages10
JournalJournal of Cereal Science
Volume53
Issue number1
DOIs
Publication statusPublished - Jan 2011
MoE publication typeA1 Journal article-refereed

Fingerprint

ferulic acid
Dietary Fiber
bran
wheat bran
Fractionation
Static Electricity
Electrostatics
fractionation
ingredients
Food
Glucans
Chemical analysis
Particle Size
Particle size analysis
Cryogenics
Cell Wall
grinding
pericarp
Electrodes
testa

Keywords

  • Aleurone
  • Bran
  • Electrostatic separation
  • Ferulic acid
  • Fibre
  • Folates
  • Fractionation
  • Ingredient
  • Micronization
  • Particles
  • Phenolics
  • Sterols
  • Wheat

Cite this

Hemery, Youna ; Holopainen, Ulla ; Lampi, Anna-Maija ; Lehtinen, Pekka ; Nurmi, Tanja ; Piironen, Vieno ; Edelmann, Minnamari ; Rouau, Xavier. / Potential of dry fractionation of wheat bran for the development of food ingredients, part II: Electrostatic separation of particles. In: Journal of Cereal Science. 2011 ; Vol. 53, No. 1. pp. 9-18.
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abstract = "Wheat bran is a composite material made of several layers, such as pericarp, testa and aleurone. It could be fractionated into purified fractions, which might either be used as food ingredients, or serve as a starting material for extraction of bioactive compounds. The aim of this work was to evaluate the potential of using electrostatic separation as a way to obtain purified fractions from wheat bran. Ultrafine-ground bran obtained either by cryogenic grinding or by grinding at ambient temperature was used as starting material. The ultrafine bran was then charged by tribo-electrification and introduced in a chamber containing two high voltage electrodes, where bran particles were separated depending on their acquired charge, allowing positively and negatively charged fractions to be collected separately. The particle size distribution, microstructure and biochemical composition of the obtained fractions were studied. The charge of the particles was influenced by their biochemical composition: particles rich in highly branched and cross-linked arabinoxylans (pericarp) were separated from particles rich in β-glucan, ferulic acid and para-coumaric acid (aleurone cell walls). The testa and the intracellular compounds from aleurone were not highly charged, neither positively nor negatively. The most positively charged fraction represented 34{\%} of the initial bran, and contained 62{\%} of the ferulic acid present in the initial bran. The yield of the separation process was good (5.4{\%} loss), and could be further increased.",
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Potential of dry fractionation of wheat bran for the development of food ingredients, part II: Electrostatic separation of particles. / Hemery, Youna; Holopainen, Ulla; Lampi, Anna-Maija; Lehtinen, Pekka; Nurmi, Tanja; Piironen, Vieno; Edelmann, Minnamari; Rouau, Xavier.

In: Journal of Cereal Science, Vol. 53, No. 1, 01.2011, p. 9-18.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Potential of dry fractionation of wheat bran for the development of food ingredients, part II: Electrostatic separation of particles

AU - Hemery, Youna

AU - Holopainen, Ulla

AU - Lampi, Anna-Maija

AU - Lehtinen, Pekka

AU - Nurmi, Tanja

AU - Piironen, Vieno

AU - Edelmann, Minnamari

AU - Rouau, Xavier

PY - 2011/1

Y1 - 2011/1

N2 - Wheat bran is a composite material made of several layers, such as pericarp, testa and aleurone. It could be fractionated into purified fractions, which might either be used as food ingredients, or serve as a starting material for extraction of bioactive compounds. The aim of this work was to evaluate the potential of using electrostatic separation as a way to obtain purified fractions from wheat bran. Ultrafine-ground bran obtained either by cryogenic grinding or by grinding at ambient temperature was used as starting material. The ultrafine bran was then charged by tribo-electrification and introduced in a chamber containing two high voltage electrodes, where bran particles were separated depending on their acquired charge, allowing positively and negatively charged fractions to be collected separately. The particle size distribution, microstructure and biochemical composition of the obtained fractions were studied. The charge of the particles was influenced by their biochemical composition: particles rich in highly branched and cross-linked arabinoxylans (pericarp) were separated from particles rich in β-glucan, ferulic acid and para-coumaric acid (aleurone cell walls). The testa and the intracellular compounds from aleurone were not highly charged, neither positively nor negatively. The most positively charged fraction represented 34% of the initial bran, and contained 62% of the ferulic acid present in the initial bran. The yield of the separation process was good (5.4% loss), and could be further increased.

AB - Wheat bran is a composite material made of several layers, such as pericarp, testa and aleurone. It could be fractionated into purified fractions, which might either be used as food ingredients, or serve as a starting material for extraction of bioactive compounds. The aim of this work was to evaluate the potential of using electrostatic separation as a way to obtain purified fractions from wheat bran. Ultrafine-ground bran obtained either by cryogenic grinding or by grinding at ambient temperature was used as starting material. The ultrafine bran was then charged by tribo-electrification and introduced in a chamber containing two high voltage electrodes, where bran particles were separated depending on their acquired charge, allowing positively and negatively charged fractions to be collected separately. The particle size distribution, microstructure and biochemical composition of the obtained fractions were studied. The charge of the particles was influenced by their biochemical composition: particles rich in highly branched and cross-linked arabinoxylans (pericarp) were separated from particles rich in β-glucan, ferulic acid and para-coumaric acid (aleurone cell walls). The testa and the intracellular compounds from aleurone were not highly charged, neither positively nor negatively. The most positively charged fraction represented 34% of the initial bran, and contained 62% of the ferulic acid present in the initial bran. The yield of the separation process was good (5.4% loss), and could be further increased.

KW - Aleurone

KW - Bran

KW - Electrostatic separation

KW - Ferulic acid

KW - Fibre

KW - Folates

KW - Fractionation

KW - Ingredient

KW - Micronization

KW - Particles

KW - Phenolics

KW - Sterols

KW - Wheat

U2 - 10.1016/j.jcs.2010.06.014

DO - 10.1016/j.jcs.2010.06.014

M3 - Article

VL - 53

SP - 9

EP - 18

JO - Journal of Cereal Science

JF - Journal of Cereal Science

SN - 0733-5210

IS - 1

ER -