Abstract
Due to the global need for sustainably produced protein, optimal usage of animal by-product proteins and novel protein sources like insects are being explored. Dry fractionation, an emerging technology, offers significantly lower energy consumptions and no use of chemicals compared to conventional fractionation technologies. This review evaluates the current state and potential of dry fractionation for animal by-products and insects, with respect to characteristics of raw materials, pre-processing methods, milling, and product-oriented process optimisation. The reviewed studies focussed on compound enrichment or fractions with distinct functionalities, rather than in depth product and process optimisation linked to composition and functionality. For animal by-products, optimisation should focus on milling and separation, whereas for insects optimisation should concern the entire process chain. A product portfolio and insight in compositional and functional properties after dry fractionation would allow more efficient use of animal by-product and insect fractions, thereby supporting the protein transition. • Dry fractionation for protein enrichment is not limited to plant materials. • Insect protein enriches in the coarse fraction, contrary to plant proteins. • Protein digestibility is increased for the fine fraction of meat and bone meal. • Established animal by-product pre-processing limits optimisation possibilities. • Dry fractionation strategies can be based on 1. protein yield and 2. functionality.
Highlights
Due to the expected growth in world population, 26 % more people must be fed in 2050 (Shepard, 2019)
Sieving, air classification and electrostatic separation can be used separately or in combination, to separate meat and bone meal into fractions that are enriched in specific components, or have better functionality, but the available studies are still quite sparse and more work is needed to explore the potential more fully
Research on dry fractionation has significantly advanced over the last decade but has so far mainly focused on plant materials
Summary
Due to the expected growth in world population, 26 % more people must be fed in 2050 (Shepard, 2019). To increase the protein content and digestibility of animal by-products and insects, both dry and wet fractionation strategies may be employed. Wet fractionation generally involves selective solubilisa tion of proteins or other components at elevated pH, low salt concen tration (i.e. salting in), or using a mixture of ethanol and water This is followed by precipitation at the isoelectric point, salting out, or use of solvents. Animal products contain water that needs to be removed before any dry processing, the amount of water and the energy required in drying is much lower than in wet fractionation. Optimal usage of dry enriched fractions is explored via productoriented process optimisation (§6), to enable the most efficient use of insect- and animal by-product fractions. This section will discuss the possible optimisation approaches of the entire dry fractionation process in industry and indicate routes to maximise fraction usage
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