Dry Fraction Research Articles

Unravelling the bread-making functionality of gluten-rich sub-aleurone flour obtained by dry fractionation of wheat miller’s bran

The residual endosperm of wheat miller’s bran is rich in gluten proteins due to the presence of protein-rich sub-aleurone cells. Here, the goal was to gain insight into the bread-making functionality of sub-aleurone gluten-enriched fractions obtained through dry fractionation of miller’s bran and the inherent bread-making functionality of sub-aleurone gluten. Therefore, two sub-aleurone gluten-enriched fractions (Sub-alF and Sub-alC), differing in particle size distribution and chemical composition, were prepared from miller’s bran using impact milling, sieving, and air classification. Substituting 22.5 % of white flour with Sub-alF, Sub-alC, commercial gluten A (GluA) and B (GluB), all standardised to a protein content of 20.6 % with wheat starch, led to an increase in specific loaf volume of 14.8 %, 14.0 %, 14.3 %, and 21.8 %, respectively. Despite their higher level of bran contamination and lower relative gluten content, Sub-alF and Sub-alC were equally functional as commercial gluten (GluA). This could be due to wet fractionation, which is used in commercial gluten production, reducing the functionality of gluten, as indicated by comparing the functionality of gluten in Sub-alC and gluten isolated via wet fractionation from Sub-alC with GluA. Substituting 6 % of white flour with gluten isolated via wet fractionation from Sub-alC and from the corresponding flour increased the specific volume by 27.2 % and 29.4 %, respectively. Sub-aleurone gluten and flour gluten were, hence, functionally comparable. In conclusion, the sub-aleurone’s high content of functional gluten enables the production of functional gluten-enriched ingredients from miller’s bran.

Techno‐Functional Properties of Dry and Wet Fractionated Pulse Protein Ingredients

ABSTRACTDry fractionation (DF) of pulses is proposed as a more sustainable process than wet fractionation (WF) to create protein ingredients for food applications. To facilitate the use of these ingredients by food manufacturers, it is important to understand the connection between their functional properties and processing methods. This study investigated protein ingredients from faba bean, mung bean, yellow pea and chickpea obtained via milling and air‐classification and commercial WF, comparing them with commercial soy protein concentrate. Functional properties of these ingredients were investigated, including overall solubility, protein solubility, water‐holding, oil‐holding, emulsifying, foaming and rheological properties. DF proteins exhibited higher protein solubility, higher emulsification and lighter colour, while WF proteins demonstrated higher water‐holding capacity. The pasting profiles varied significantly between the two processing methods, with DF proteins exhibiting lower pasting temperatures. However, the gels formed from DF and WF proteins exhibited similar abilities to withstand deformation and retain their structure. The findings highlight that the fractionation method significantly influences the functional properties of protein materials. Dry fractionation may produce materials with high solubility, offering significant potential in food applications.

Industrial processing of chickpeas (Cicer arietinum) for protein production

AbstractThe increasing global interest in plant‐based proteins stems from concerns about the environmental impact, sustainability, animal welfare, and health implications associated with consuming animal‐based proteins. In the frame of alternative protein sources, chickpea (Cicer arietinum) emerged as a rich source of dietary proteins besides containing good amount of carbohydrate, fat, and fiber. As a protein ingredient, chickpea is available in three forms, namely, flour, concentrate, and isolate. This chickpea protein can be extracted using both wet and dry fractionation methods where the former one includes wet extraction followed by isoelectric precipitation, while the later one indicates dry milling followed by air classification. However, different nonthermal emerging technologies have been seen to assist in extracting protein as well as modifying their functionalities. This review gives an outline of the recently available literature on composition, industrial processing and associated technological challenges, functionality, and application of chickpea protein ingredients. Furthermore, discussion on the modification/improvement of chickpea protein functionality with the assistance of emerging technologies and the potentiality of by‐products produced during chickpea protein processing are also included. Based on the available findings and discussion, it is seen that apart from being a comparable source of alternative animal‐based protein to extract, chickpea derived by‐products can also be a potential source of valued ingredients that might contribute to the circular economy.

Physicochemical properties, structure and regulatory effect on gut microbiota of dietary fiber extracted from soybean meal via dry fractionation

Currently, dry fractionation is employed to extract dietary fiber (DF) from food processing bypuroduct owing to its advantages of low energy and eco-friendly. Procedures of dry fractionation mainly include milling and air classification. Soybean meal (SBM) is a processing byproduct rich in DF. Few studies have used dry fractionation to extract SBM dietary fiber (SMF), and the physicochemical properties, structural characteristics, and activity of SMF extracted via dry fractionation remain unclear. Herein, SMF was prepared via dry fractionation and results showed that compared with that of SBM without pores and high crystallinity, SMF had loose and porous surface and low crystallinity. Moreover, the water holding capacity, oil holding capacity and swelling ability of SMF were significantly higher than SBM. After 24 h of in vitro fecal fermentation, the SMF group produced abundant short chain fatty acids (SCFA) such as acetic, propionic, and butyric acids and the total SCFA production was substantially higher than that in the inulin (INL) group. SMF also promoted the relative abundance of beneficial bacteria such as Prevotella, Dialister, and Bifidobacterium and reduced the relative abundance of harmful bacteria such as Escherichia–Shigella. In conclusion, SMF extracted via dry fractionation can significantly alter the relative abundance and diversity of gut microbiota and promote the production of SCFA, which is conducive to the regulation of the human gut microbiota. This study can provide insights into the preparation of DF via dry fractionation and provide theoretical basis for SMF to be used as a prebiotic.

Sedative and anxiolytic effects of Capparis sicula Duhamel: in vivo and in silico approaches with phytochemical profiling.

The World Health Organization reports that 30% of adults worldwide suffer from insomnia, while 10% of people worldwide suffer with various forms of anxiety. The significant negative effects of conventional medications used to treat anxiety and insomnia, such as abuse, addiction, amnesia, and cognitive and sexual dysfunction, have led to an increased preference for naturally derived substances with fewer side effects. Accordingly, in this study, the sedative and anxiolytic effects of n-hexane, ethyl acetate (EtOAc), methanol (MeOH) and water extracts of the aerial parts of Capparis sicula Duhamel., which is used for sedative purposes in folk medicine, were evaluated. To evaluate the sedative and anxiolytic effects of each extract, bioassay systems were used including traction and hole-board tests. The MeOH extract of C. sicula was the most active extract on in vivo traction and hole-board tests compared to Diazepam. From the MeOH extract, major components were isolated, and their structures were identified as three flavonoid glycosides [rutin (1), quercetin-3-O-glucoside (2), and quercetin 3-O-rhamnoside (3)] using spectral techniques. The most abundant component was determined to be rutin, comprising 8mg/100mg dry extract in MeOH extract and 76.7mg/100mg dry fraction in fraction C using HPLC. The molecular docking studies evaluated the interaction of isolated flavonoid glycosides with the interaction energies and protein-ligand interaction details of the anxiety-related receptors GABAA and GABAB. For the GABAA receptor, quercetin-3-O-glucoside demonstrated the highest docking score. Quercetin-3-O-rhamnoside and rutin also show promising interactions, particularly with the GABAB receptor, highlighting their potential as modulators of these receptors. In conclusion, the use of C. sicula for sedative purposes in folk medicine has been confirmed for the first time by in vivo studies, and its possible active compounds and sedative-anxiolytic mechanism have been determined through phytochemical and in silico studies.

Carbon in soil macroaggregates under coffee agroforestry systems: Modeling the effect of edaphic fauna and residue input

Crop diversification tends to favor the soil fauna community, soil aggregation, and consequently soil organic carbon (SOC) stock. Understanding the association between these attributes can help in understanding the dynamics of physical protection of soil organic matter. In this context, our study aimed to answer: (1) how does the edaphic macrofauna community and soil carbon and aggregate classes respond to two types of coffee agroforestry systems (coffee with Grevillea robusta and coffee with banana) and how these responses differ from native ecosystem; (2) how and to what extent are soil aggregation regulated by the complex structural interactions of plant residue input, SOC, and the soil faunal community? The work was conducted in the municipality of Planalto, state of Bahia, Brazil. Three systems were evaluated: agroforestry system of Coffee arabica L. with Grevillea robusta (CG); agroforestry system of Coffee arabica with Musa spp. (CB); and native forest (NF). Four plots were delimited in each system, in which dry fractionation of the soil was performed to obtain aggregates of classes >6, 6–4, 4–2 and < 2 mm. The macrofauna was sampled using the Tropical Soil Biology and Fertility Program method. The labile and total carbon of the soil and aggregates were determined and the carbon management indices were calculated. The CG and CB presented a greater amount of larger size aggregates (> 6, 6–4 and 4–2 mm) than the NF. The CB system provided more favorable conditions for the soil macrofauna. Despite this, both coffee agroforestry systems favored the occurrence of Oligochaeta. The CG was more favorable to maintain labile fractions of organic matter than the CB. The edaphic fauna show a close relationship with the formation of carbon aggregates and stabilization which was directly influenced by continuous input of plant residues in diverse coffee growing systems.

Dry fractionation of chickpea flour: Impact of de-oiling and flow aids

Air classified chickpea protein concentrates often lack the separation efficiency of other starch-rich pulses. We subjected chickpea flour to de-oiling or to blending with different types and concentrations of silica flow aids to reduce its cohesion and to increase its dispersibility in air. Air classification enriched protein to a content of 45%. Initial protein yields below 25% increased to 70% upon extensive de-oiling, and this de-oiled ingredient containing 51% protein was enriched to 56% by electrostatic separation. Alternatively, nanosized flow aids doubled the initial protein yield. SEM-EDS image analysis revealed that higher silica concentrations increased the accumulation of nanoparticles onto flour particles, which lowered the flour's basic flow energy and moderately increased its dispersibility. This reduced fouling during air classification, but the protein yield levelled off with increasing silica concentrations because the microstructure was not disentangled further. Silica addition during milling rendered post-milling blending unnecessary, without compromising the protein yield.

Physicochemical properties and flavor substances analyses of refined beef tallow with dry fractionation treatment

Dry fractionation represents a significant technique for separation of diverse fractions from beef tallow. The objective of this study was to undertake a systematic investigation of alterations in physicochemical properties, crystallization behavior, thermal properties, and flavor compounds that occur during the beef tallow dry fractionation process. The solid component yielded at 40, 30, and 15 °C were 44.88%, 33.72%, and 13.04% respectively, with an 8.36% liquid content at 15 °C, which was consistent with the characteristics of saturated fatty acids content. The β – β’ transformation in the dry fractionation process was clearly revealed by X-ray diffraction. Differential scanning calorimetry curves exhibited alterations in exothermic and endothermic peak, as well as enthalpy. Electronic nose identified short-chain compounds, aldehydes, ketones, and nitrogen-containing substances as flavor compounds. Volatile compounds were quantified using HS-SPME-GC–MS. Overall, dry fractionation produces beef tallow fractionated compounds with diverse physicochemical properties and aromatic-active substances, thereby expanding its potential utilization.

Assessing the functional and physicochemical properties of chia seed mucilage extracted using an innovative extraction method

Chia seed mucilage (CSM) is a novel, eco-green, and sustainable edible hydrocolloid derived from chia, offering a promising alternative to commercial hydrocolloids. This study explores the application of centrifugal force and drying methods to compare the techno-functionalities of CSM obtained through a novel, faster, and scalable extraction approach as opposed to traditional methods. Liquid mucilage extracted using a modified cream separator is subjected to freeze-drying (CSMF) and oven-drying (CSMO). The efficiency of this innovative extraction method is compared to the traditional dry fractionation approach, known for its complexity and time consumption. Remarkably, the modified unit significantly (p<0.05) reduces mucilage separation time (4.06 ± 1.28 min), opening doors for future commercialization. CSMF obtained through cream separator and freeze-drying, exhibits superior colour properties. Additionally, it demonstrates superior performance compared to the traditional approach in terms of functional properties such as water-holding capacity (WHC), solubility, and particle size. Furthermore, the advantages of the faster extraction approach are reinforced through charge analysis, Fourier Transform Infrared spectra (FTIR), thermal transitions, and rheological properties. The microstructure analysis of CSM highlights the influence of drying techniques on its morphology. This study not only introduces a novel method for mucilage extraction but also validates the findings through comparison with existing literature on CSM.

Towards sustainable upcycling of side streams of purple bread wheat using dry fractionation: Enhancing bioactive compounds and reducing harmful elements

Side streams from milling result in significant food wastage. While highly nutritious, their harmful elements raise concerns. To repurpose these side streams safely, this study designed a dry fractionation technique for anthocyanin-rich purple bread wheat. Four fractions - from inner to outer layers: flour, middlings, shorts and bran – alongside whole-wheat flour were obtained and examined by microstructure, antioxidant activity, anthocyanin profiles, and essential and harmful minerals. Across the four investigated cultivars, both anthocyanin content and antioxidant capacity increased from inner to outer layers. In comparison to flour, cyanidin-3-glucoside concentrations in middlings, shorts and bran were 2–5 times, 3–9 times, and 6–19 times, respectively. Concentrations of Cr, Ni, Sr and Ba progressively increased from inner to outer layers, Pb and Se exhibited uniform distribution, while Al was more concentrated in inner layers. These findings indicate that the fractionation technique is effective in deriving valuable ingredients from underexploited side streams, especially bran.

Decoding the Duality of Antinutrients: Assessing the Impact of Protein Extraction Methods on Plant-Based Protein Sources.

This review aims to provide an updated overview of the effects of protein extraction/recovery on antinutritional factors (ANFs) in plant protein ingredients, such as protein-rich fractions, protein concentrates, and isolates. ANFs mainly include lectins, trypsin inhibitors, phytic acid, phenolic compounds, oxalates, saponins, tannins, and cyanogenic glycosides. The current technologies used to recover proteins (e.g., wet extraction, dry fractionation) and novel technologies (e.g., membrane processing) are included in this review. The mechanisms involved during protein extraction/recovery that may enhance or decrease the ANF content in plant protein ingredients are discussed. However, studies on the effects of protein extraction/recovery on specific ANFs are still scarce, especially for novel technologies such as ultrasound- and microwave-assisted extraction and membrane processing. Although the negative effects of ANFs on protein digestibility and the overall absorption of plant proteins and other nutrients are a health concern, it is also important to highlight the potential positive effects of ANFs. This is particularly relevant given the rise of novel protein ingredients in the market and the potential presence or absence of these factors and their effects on consumers' health.

Canola Seed Protein: Pretreatment, Extraction, Structure, Physicochemical and Functional Characteristics.

The rapid growth of the global population has led to an unprecedented demand for dietary protein. Canola seeds, being a widely utilized oil resource, generate substantial meal by-products following oil extraction. Fortunately, canola meals are rich in protein. In this present review, foremost attention is directed towards summarizing the characteristics of canola seed and canola seed protein. Afterwards, points of discussion related to pretreatment include an introduction to pulsed electric field treatment (PEF), microwave treatment (MC), and ultrasound treatment (UL). Then, the extraction method is illustrated, including alkaline extraction, isoelectric precipitation, acid precipitation, micellization (salt extraction), and dry fractionation and tribo-electrostatic separation. Finally, the structural complexity, physicochemical properties, and functional capabilities of rapeseed seeds, as well as the profound impact of various applications of rapeseed proteins, are elaborated. Through a narrative review of recent research findings, this paper aims to enhance a comprehensive understanding of the potential of canola seed protein as a valuable nutritional supplement, highlighting the pivotal role played by various extraction methods. Additionally, it sheds light on the broad spectrum of applications where canola protein demonstrates its versatility and indispensability as a resource.

Techno-eco-environmental assessment of dry fractionation of protein concentrates from yellow peas with different pre-treatment methods: An eco-efficiency approach

For holistic and concise decision support, it is essential to assess the sustainability of pea protein production pathways from the technical, economic, and environmental perspectives. Although regarded as the most sustainable protein extraction process, sustainability assessment of different dry fractionation pathways has not yet been carried out. To address this limitation, this study carried out a comparative techno-eco-environmental assessment of three different dry fractionation scenarios, a baseline, and two pathways with upstream pre-treatment methods of Radio Frequency (RF) treatment and Infrared Radiation (IR) treatment. Process Separation Efficiency (PSE), Life Cycle Assessment (LCA), and Techno-economic Assessment (TEA) were performed. Findings from the study showed that the RF-treated and IR-treated pea seeds produce higher yields of protein concentrates with higher protein content, as compared to the baseline. However, the higher protein separation efficiency could not comparatively offset the capital costs, processing costs, and higher energy demand associated, causing it to be outperformed by the baseline, in the economic and environmental dimensions. Although the IR treatment pathway performed better than RF treatment environmentally, it performed the least at the economic criteria. Overall, performance levels carried out using economic and protein quality value improvement for eco-efficiency assessment showed that it is very salient to consider all these three criteria integratively when assessing the sustainability performance of protein extraction pathways to identify trade-offs amongst the different dimensions. Moreover, competitive advantage played a key role in the eco-efficiency performance levels. We therefore recommend that further studies to be conducted including the product techno-functionality for a broader and more holistic perspective.

Fractionation of edible fats—Separation of fat‐covered particles by decanter centrifuge

AbstractThis work investigates the feasibility of using a decanter centrifuge to separate solid particles coated with a high melting fat from a liquid oil. The process involves feeding cold silica particles into a melt, upon which the hardstock fat crystallizes, and the particles are subsequently separated using a decanter centrifuge. Being the first attempt for such a design, only the separation step is studied, and a model system is used. It comprised canola oil (CO), fully hydrogenated rapeseed oil a priori crystallized on silica gel particles. Different particle sizes and accelerations of gravity were studied. To measure the success of this separation process, the data from light microscopy, and differential scanning calorimetry of the feed, oleins, and stearins were used. The findings show that the separation of the fatty particles used in this work, and liquid oil in decanter centrifuges is feasible while future research should focus on the crystallization part of the process. The model developed to describe the oil‐holding capacity of the cake focuses on the capillary liquid entrapped in the spaces between the particles and sufficiently represents the experimental findings which show that separation efficiencies increase with increasing centrifugal acceleration.Practical Applications: This work introduces an alternative fat fractionation process by separating a model system of CO, FHRO, and solid entrainers through a decanter centrifuge. The results can be potentially used for the development of a fully continuous dry fractionation process, which can achieve in one step higher SE than the conventional ones and can be tripalmitate‐selective.

Dry fractionation efficiency of milk fats from different sources and the characteristics of their fractions in chemical composition, thermal property, and crystal morphology

The physicochemical properties of anhydrous milk fats (AMF) often change according to different regions and seasons, inevitably affecting dry fractionation. This study analyzed the differences in the fraction yields and physicochemical characteristics of four AMFs from different sources. The results showed that single-stage dry fractionation conducted at 25 °C easily separated AMFs into liquid fractions (L25) and solid fractions (S25) via pressure filtration, both producing satisfactory yields. Moreover, all L25s exhibited few crystals with good fluidity at 25 °C, while S25s presented as semi-solids supported by β crystal networks with a certain hardness and plasticity. However, four AMFs displayed fractionation efficiency variation, while the thermal differences among them showed no obvious correlation with those among their fractions. Generally, more trisaturated triglycerides with 48 to 54 carbon atoms in the AMF increased the S25 yield and decreased the slip melting points (SMP) of both fractions.

Inertial Algorithm with Dry Fraction and Convolutional Sparse Coding for 3D Localization with Light Field Microscopy

Light field microscopy is a high-speed 3D imaging technique that records the light field from multiple angles by the microlens array(MLA), thus allowing us to obtain information about the light source from a single image only. For the fundamental problem of neuron localization, we improve the method of combining depth-dependent dictionary with sparse coding in this paper. In order to obtain higher localization accuracy and good noise immunity, we propose an inertial proximal gradient acceleration algorithm with dry friction, Fast-IPGDF. By preventing falling into a local minimum, our algorithm achieves better convergence and converges quite fast, which improves the speed and accuracy of obtaining the locolization of the light source based on the matching depth of epipolar plane images (EPI). We demonstrate the effectiveness of the algorithm for localizing non-scattered fluorescent beads in both noisy and non-noisy environments. The experimental results show that our method can achieve simultaneous localization of multiple point sources and effective localization in noisy environments. Compared to existing studies, our method shows significant improvements in both localization accuracy and speed.

Dry fractionation of Australian mungbean for sustainable production of value‐added protein concentrate ingredients

AbstractBackground and ObjectivesDry fractionation, combining milling and air classification technology, offers an economical and sustainable pathway for the processing of value‐added protein ingredients from Australia's major pulse crops. Leveraging a wider range of pulses will help meet the growing demand for plant‐based protein ingredients. This study demonstrates the efficient processing of protein concentrates from Australian mungbean, which were characterized for key nutritional properties, phytochemical constituents, protein quality, and protein secondary structure.FindingsMilling and air classification of mungbean flour resulted in protein concentrates (fine fraction) with a protein content of 62.2 g/100 g (db), reflecting a two‐fold increase in protein content compared to the original flour (p &lt; .05). Ash, fat, dietary fiber, and free phenolic and antioxidant compounds, also co‐concentrated with protein in the fine fraction (p &lt; .05), imparting enhanced nutritional properties with the potential to deliver health benefits. The protein quality of dry fractionated mungbean protein concentrate was compared to a commercial source of mungbean protein isolate (88 g/100 g, [db]). Amino acid scores highlighted deficiencies in sulfur‐containing amino acids, methionine, and cysteine, as well as tryptophan and threonine. In vitro protein digestibility‐corrected amino acid scores for the mungbean protein concentrate and protein isolate were 63.7% and 59.5%, respectively. SDS‐PAGE protein profiles showed no major differences in protein composition, indicating that no specific types of proteins are lost during the dry fractionation process. Fourier transform infrared analysis of protein secondary structure showed that β‐sheets were the dominant structural component, with relative percentages of 36% and 49%, for the mungbean protein concentrate and isolate, respectively.ConclusionsThere is significant potential for dry fractionation to deliver value‐added opportunities for Australian mungbean, through the production of protein concentrate ingredients with enhanced nutritional properties for use in new and existing foods.Significance and NoveltyNutritional properties, protein quality, and protein secondary structure were compared for protein concentrates and protein isolates processed from Australian‐grown mungbean. Key findings from this study will inform pulse protein processors and pulse‐based food manufacturers.

Study on Laser Polishing of Ti6Al4V Fabricated by Selective Laser Melting.

Laser-based additive manufacturing has garnered significant attention in recent years as a promising 3D-printing method for fabricating metallic components. However, the surface roughness of additive manufactured components has been considered a challenge to achieving high performance. At present, the average surface roughness (Sa) of AM parts can reach high levels, greater than 50 μm, and a maximum distance between the high peaks and the low valleys of more than 300 μm, which requires post machining. Therefore, laser polishing is increasingly being utilized as a method of surface treatment for metal alloys, wherein the rapid remelting and resolidification during the process significantly alter both the surface quality and subsurface material properties. In this paper, the surface roughness, microstructures, microhardness, and wear resistance of the as-received, continuous wave laser polishing (CWLP), and pulsed laser polishing (PLP) processed samples were investigated systematically. The results revealed that the surface roughness (Sa) of the as-received sample was 6.29 μm, which was reduced to 0.94 μm and 0.84 μm by CWLP and PLP processing, respectively. It was also found that a hardened layer, about 200 μm, was produced on the Ti6Al4V alloy surface after laser polishing, which can improve the mechanical properties of the component. The microhardness of the laser-polished samples was increased to about 482 HV with an improvement of about 25.2% compared with the as-received Ti6Al4V alloy. Moreover, the coefficient of friction (COF) was slightly reduced by both CWLP and LPL processing, and the wear rate of the surface layer was improved to 0.790 mm3/(N∙m) and 0.714 mm3/(N∙m), respectively, under dry fraction conditions.

Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction

Dry fractionation is a promising technology for producing plant protein ingredients, owing to its minimal environmental impact and adaptability to diverse plant sources. Dry-fractionated proteins are still under development with limited applications in food industry due to lack of extensive knowledge about their physicochemical, rheological and chemical properties. Wet extraction though widely used, consumes high energy, water, and chemicals. In this research, the techno-functional, rheological, and chemical properties of commercial protein ingredients of various botanical species obtained via wet extraction (WE, n = 8) and dry fractionation (DF, n = 9) were investigated in order to identify their potential food applications. Compared to DF ingredients, WE proteins showed the lowest water solubility index and protein solubility at pH 7 and 9, as well as the lowest foaming and emulsifying capacities. This behavior can be explained by the presence of denatured protein structures in WE ingredients as suggested by the analysis of the secondary structure which revealed a higher presence of random coil structures. On the contrary, the presence of non-denatured structures in combination with other constituents like carbohydrates may have contributed to the high solubility and gelling properties of the DF proteins ingredients. While wet extraction technologies can offer a wide modulation of ingredient functionality, providing a broad spectrum of food applications, dry fractionation seems to guarantee a narrow range of techno-functional properties, although with potentially higher performance in certain areas like solubility and foaming.

Chromatographical fingerprint analysis, in silico investigation, and identification of hepatoprotective active compounds from Capparis decidua Edgwe (Forssk.)

Liver disorders are globally distributed with a high burden of disease costs. The methanolic extract of Capparis decidua stem part and its dichloromethane (DCM) and ethylacetate fractions showed significant hepatoprotective activity, so this study aimed to develop gas chromatography/mass spectrometry (GC/MS), high-performance thin layer chromatography (HPTLC) fingerprint profile and in silico docking of identified compounds from both fractions responsible for hepatoprotective activity. Hexadecanoic acid, 9-octadecenoic acid, 9,12,15-octadecatrienoic acid, and dihydrolinalool are known hepatoprotective and antioxidant agents that were identified from both fractions by GC/MS, they have various degrees of hepatoprotective and antioxidant properties, this is the first time to identify hexadecanoic acid in C. decidua stem. Both fractions were chromatogramed with known hepatoprotective standard compounds, they were rutin, quercetin, kaempferol, ferulic acid, oleanolic acid, and β-sitosterol; β-sitosterol and oleanolic were isolated and identified in the DCM fraction by HPTLC, but nothing of these standard compounds were identified in the ethylacetate fraction. According to International Council for Harmonization guidelines, the HPTLC fingerprint profile method was validated to confirm our isolation and identification process of β-sitosterol and oleanolic acid in the DCM fraction, also their contents were quantified and they were 9.21 and 7.73 μg/mg, respectively, in the total dry fraction weight, this was the first time to isolate and identify oleanolic acid from C. decidua stem part. In silico docking was carried and was found that hexadecanoic acid showed significant predicted binding properties on Nrf2, p38 mitogen-activated protein kinase, and IL-1 receptor proteins. 9-octadecenoic acid (elaidic acid) showed significant predicted interactions with IL-1 receptor, Nrf2, and peroxisome proliferator-activated receptor-α (PPAR-α) proteins. Oleanolic acid showed significant predicted bindings with p65, JNK, and NF-kb. β-sitosterol showed significant predicted interaction with IL-6α protein, while 9,12,15-octadecatrienoic acid revealed significant binding with PPAR-α protein. Therefore, we recommend considering our active compounds in the field of drug development (structure-activity relationship) and the possibility of the presence of synergism if they are combined and administered together. Moreover, we recommend liquid chromatography-mass spectrometry and nuclear magnetic resonance on both fractions to search for the possibility of the presence of other hepatoprotective compounds.