Dry Fraction Research Articles

Range finding test and measurement of wet weight and dry weight of Vetiveria zizanioides as an initial stage of phytoremediation of soil contaminated with used lubricants

Environmental pollution caused by the development of industry and the rapid increase in the number of vehicles currently requires restrictions on the use of lubricants. Used lubricants contain complex mixtures of hydrocarbons that adversely affect plants by creating conditions that make essential nutrients such as nitrogen and oxygen needed for plant growth unavailable and cause severe problems in soil ecosystems and the rhizosphere. The accumulation of these spills can complicate the degradation process by microorganisms in the soil. Vetiver (Vetiveria zizanioides) can grow at various levels of nutrients and insufficient abiotic conditions, so it is used in multiple studies as a hyperaccumulator plant. Preliminary research in determining the concentration of used lubricant handled by the vetiver can be determined through the Range Finding Test (RFT) stage. RFT is the stage of observing the plant's ability to maintain its life while degrading pollutants. Physical observations and laboratory analysis determine how strong the plants live in media contaminated with used lubricant pollutants. The results showed that vetiver could live in an environment contaminated with used lubricants with a concentration of up to 4% of the total mass of the media (40 ppm). Sample C2 had an average growth rate of 0.481 cm/day with a root elongation ratio of 0.333. The average dry fraction of plant leaves is 0.602 and the root is 0.372.

Dry fractionation for protein enrichment of animal by-products and insects: A review

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.

Potencial germinativo de sementes de feijão caupi, cv. BRS Potengi, após condicionamento fisiológico

Physiological conditioning consists of a technique that aims to stimulate the metabolism of seeds in the face of adverse situations, being applied to several cultures of economic expression, with the cowpea bean standing out for its relevance, mainly in the North and Northeast regions of Brazil. Thus, this study aimed to evaluate the effect of physiological conditioning and subsequent drying on the germination potential of cowpea seeds, cv. BRS Potengi. The first experiment consisted of comparing whether the use of the same seeds for all periods of imbibition (experiment I) or the use of new seeds at each period could interfere in the construction of the imbibition curve (30'; 1; 3; 6; 9; 12; 18 and 24 hours). Previously, the period of imbibition necessary for the seeds to reach phase II of the three-phase imbibition process, without starting phase III, was evaluated. In the second experiment, using imbibition methodology II, the seeds after each soaking period were divided into two fractions, one being kept moist (wet fraction) until sowing and the other submitted to the drying process (dry fraction). A completely randomized design was used, adopting for the second experiment a 2×7 factorial scheme + control (seeds without imbibition), that is, presence and absence of drying after physiological conditioning × periods of imbibition. It was evaluated: water content; germination (primary root protrusion); velocity index, velocity coefficient and mean primary root protrusion time and electrical conductivity. The imbibition curve can be efficiently conducted using the same seeds during all evaluation periods or using new seeds at each period. Aiming at using fewer seeds and better optimizing the time for preparing and conducting the soaking experiment, the methodology that uses the same seeds for all soaking periods is indicated. The physiological conditioning of seeds for 18 and 24 hours, without further drying, provides a faster emission of the primary root of the seeds of cowpea, cv. BRS Potengi. The seed drying process does not interfere with the beneficial effect of physiological conditioning.  

Мучные гарниры с повышенным содержанием йода

The paper presents the results of the study to determine the optimal amount of dry kelp powder introduced into the homemade noodle formulation, which was from 2 to 6% instead of prime grade wheat flour. Organoleptic, physico-chemical quality indicators and microbiological safety indicators were determined, the amount of iodine in the experimental samples was established, which ranged from 16,8 to 64,1 μg. The following methods were used to carry out the study: organoleptic (GOST 31986–2012 «Catering services. Method of organoleptic assessment of the quality of catering products»); determination of dry substances mass fraction (GOST R 54607.4–2015 «Catering services. Methods of laboratory control of catering products. P. 4. Methods for determining moisture and dry substances»); determination of fat content (GOST R 54607.5–2015 «Catering services. Methods of laboratory control of catering products. P. 5. Methods for determining fat»); determination of protein content (GOST R 54607.7–2016 «Catering services. Methods of laboratory control of catering products. P. 7. Determination of protein by the Kjeldahl method»); determination of iodine by titrimetric method; determination of sugars (GOST R 54607.6–2015 «Catering services. Methods of laboratory control of catering products. P. 6. Methods for determining sugar»); microbiological methods (GOST R 54607.9–2016 «Catering services. Methods of laboratory control of catering products. P. 9. Microbiological trials»); determination of dietary fiber content was carried out by calculation. It is proved that the developed flour garnish can be attributed to a functional food product, since the iodine content in it is more than 15% of the average daily consumption rate.

Particle filled protein-starch composites as the basis for plant-based meat analogues

Rapid swelling, high amylopectin starches including Thermally Inhibited (TI), Chemically Modified (CM), and Granular Cold- Swelling (GCS) were assessed for their supporting matrix forming potential and properties. Starches displayed identical calorimetric profiles with no endothermic events, and completely amorphous structure as judged by powder X-ray diffraction. However, they each provided different textural attributes. The starches were combined with pea protein isolate at a total concentration of 47%w/w (d.b.) to create a proteinacious supporting matrix. The starch protein matrix was then tested in a non-cold-set dough state as well as in a cold-set state after storage for 24h at 5oC. In the non-cold-set state, hardness increased with the addition of protein. CM was the softest dough and was difficult to work with, while TI and GCS were harder, with TI having the greatest resilience. Once cold-set, the textural properties changed, and GCS was not able to form a solid structure, instead remaining a viscoelastic dough. The hardness and storage modulus (G’) of TI and CM displayed a negative correlation with the addition of protein due to matrix disruption. However, the combination of TI starch and pea protein at a ratio of 70% starch and 30% protein in the dry fraction displayed a synergistic effect, with increased resilience, chewiness, and ductility. FTIR of TI starch and protein at the same 70:30 ratio provided further evidence for the existence of an interaction between pea protein and TI starch. The results support the use of TI rapid swelling starch and pea protein isolate as a supporting matrix for application in meat analogue systems.

Аэробная твердофазная ферментация отходов птицефабрик как элемент функционирования устойчивой продовольственной системы

Within the framework of the study, the possibility of accelerated processing poultry waste and packaging material (cellulose) was studied, the operating parameters of technological processes were determined, and the safety indicators for the products obtained were substantiated. The physicochemical composition of the poultry manure was studied: the mass of dry fraction 26.98 ± 0.30%; pH 7.4 ±0.30; organic carbon content 38.0 ± 0.80%; mass fraction of total nitrogen 2.37 ± 0.24%; ammonium nitrogen 0.87 ± 0.10%, total phosphorus 1.31 ± 0.13%, and total potassium 0.56 ± 0.06%; their discrepancy with the recommended values of the basic parameters for the successful biothermal processes was established. The study of the indicators for microbiological and parasitic purity established the excess of the indices of coliforms (1000) and enterococcus (1000) in the original material, as well as the presence of Proteus mirabilis. Salmonella, staphylococcus, enteropathogenic types of E. coli, larvae and pupae of synanthropic flies, eggs and larvae of helminths, intestinal pathogenic protozoa cysts were not found. To equalize the physico-chemical composition of the fermented material, crushed corrugated cardboard was added in the ratio (4.5:1). The resulting mixture corresponds to a humidity of 64 ± 0.36%, a pH of 7.2 ± 0.25, a carbon-nitrogen balance of 21:1, and a density of 700 ± 0.70 kg/m3. As a result of experimental studies, a steady course of mesophilic biothermic processes was recorded: 34 ± 3°C, the maximum temperature of 36 ± 1°C was reached on the 5th day of fermentation. After 7 days, the experimental substrate was unloaded. A decrease in the coliforms index to acceptable limits (1–9) and a tenfold decrease in the enterococcus index (100) were found, however, exceeding this indicator and the presence of Proteus mirabilis does not allow us to assert the safety of the obtained substrate for use as an organic fertilizer.

High-strength fuel pellets made of flour milling and coal slack wastes

Foreseeably, coal remains one of the main energy sources in the global economy. Huge amounts of hazardous coal mining wastes, coal slack may be converted to useable fuel. Producing high-strength fuel pellets from coal slack using a biomass binder presents an objective. Experimental research into combining coal wastes with wheat bran binder using products’ differential thermal analysis was undertaken. Optimum process parameters of pellet moulding were determined: mixture moisture content 16–19 wt % and wheat bran dry fraction 4–20 wt % at 120–160 °C under the pressure of 75–300 MPa. Pilot-scale implementation of the method was realized meeting moulded fuel standards.

Dry bean proteins: Extraction methods, functionality, and application in products for human consumption

AbstractBackground and objectivesLegume proteins, such as those from dried beans, are extracted by methods that can be divided into aqueous or dry fractionation processes. Several techniques have been studied to improve protein extraction in legumes and their functional properties. This article provides relevant information on available extraction methods, their advantages and disadvantages, and the functionality and application of dried bean protein in the manufacture of food products.FindingsIt is possible to obtain yields of up to 93% in dry bean protein extraction by the aqueous fractionation method, resulting in concentrates with a protein content above 70%. The combination of other treatments (thermal or not), applied before or after extraction, can improve the extraction yield and the functional properties of proteins, respectively. Dry fractionation allows yields of up to 30%, which can be improved with electrostatic separation. Bean proteins have equal or superior performance to soybeans in terms of emulsifying properties, high hydrophobicity, and foaming.ConclusionsDry fractionation is a more sustainable method of protein extraction, as it uses few resources and preserves the native properties of proteins. Aqueous fractionation guarantees a higher protein yield. Dried beans are a raw material with enormous potential for protein extraction and application of its protein in the manufacture of vegetable‐based food products with added value and high nutritional and health benefits, such as vegetable meats, for example, which are part of the trend of this decade.Significance and noveltyThis review provides insights into the different bean protein extraction methods and their combinations and how the functional properties can be influenced by them, providing the reader with an available resource to select the most appropriate extraction technique(s) for its application in food.

Study on crystallization kinetics of dry fractionation products of beef tallow

Abstract The dry fractionation beef tallow and their products were analyzed in the dynamic thermodynamic analysis, isothermal analysis and crystallization kinetics analysis in this experiment. Through the dynamic thermodynamic analysis by DSC, the possibility of fine fractionation of beef tallow at 25 °C and 42.9 °C crystallization temperature was obtained. The dynamic thermodynamic analysis of dry fractionation products was carried out, and the linear functions of peak temperature and melting/crystallization rate of beef tallow and its stearic acid mixture were constructed. The crystallization temperature and melting point were obtained by linear function. The isothermal crystallization kinetic model was used to calculate and fit the experimental data by the Avrami model. Beef tallow and its stearic mixture were fitted with the Avrami equation to obtain R 2 ≥ 0.98. This analysis provides an innovative idea and method for thermodynamics and crystallization kinetics of beef tallow.

A mild hybrid liquid separation to obtain functional mungbean protein

A dry fractionation combined with an aqueous phase separation approach is developed as a mild and sustainable mungbean protein extraction process. Mungbean seeds were dehulled or intactly milled and air classified to produce fine fractions which are enriched in proteins. Subsequently, aqueous phase separation was employed to yield a 4 layer system with increased protein content in some of the layers. The protein content of different layers was found to depend especially on pH. The highest protein yield for Layer 1 was 80.9% at pH 8. Variations in air classification speed, stirring time, and salt addition did not lead to significantly increased protein yield. Finally, shear viscosity and oscillatory measurements were performed to investigate the rheological behaviour of the mungbean proteins obtained by the hybrid method. The viscosity of the mild extracted mungbean proteins was found lower than commercial mungbean protein concentrates at a comparable protein concentration, whereas the mild process did not have a significant influence on heat-set gelation.

Changes in the grasslands of the Caucasus based on Cumulative Endmember Fractions from the full 1987–2019 Landsat record

Grasslands are important for global biodiversity, food security, and climate change analyses, which makes mapping and monitoring of vegetation changes in grasslands necessary to better understand, sustainably manage, and protect these ecosystems. However, grassland vegetation monitoring at spatial and temporal resolution relevant to land management (e.g., ca. 30-m, and at least annually over long time periods) is challenging due to complex spatio-temporal pattern of changes and often limited data availability. Here we assess both short- and long-term changes in grassland vegetation cover from 1987 to 2019 across the Caucasus ecoregion at 30-m resolution based on Cumulative Endmember Fractions (i.e., annual sums of monthly ground cover fractions) derived from the full Landsat record, and temporal segmentation with LandTrendr. Our approach combines the benefits of physically-based analyses, missing data prediction, annual aggregations, and adaptive identification of changes in the time-series. We analyzed changes in vegetation fraction cover to infer the location, timing, and magnitude of vegetation change episodes of any length, quantified shifts among all ground cover fractions (i.e., green vegetation, non-photosynthetic vegetation, soil, and shade), and identified change pathways (i.e., green vegetation loss, desiccation, dry vegetation loss, revegetation green fraction, greening, or revegetation dry fraction). We found widespread long-term positive changes in grassland vegetation (32.7% of grasslands), especially in the early 2000s, but negative changes pathways were most common before the year 2000. We found little association between changes in green vegetation and meteorological conditions, and varied relationships with livestock populations. However, we also found strong spatial heterogeneity in vegetation dynamics among neighboring fields and pastures, demonstrating capability of our approach for grassland management at local levels. Our results provide a detailed assessment of grassland vegetation change in the Caucasus Ecoregion, and present an approach to map changes in grasslands even where availability of Landsat data is limited.

Antioxidant Activity of Stryphnodendron rotundifolium Mart. Stem Bark Fraction in an Iron Overload Model.

Stryphnodendron rotundifolium Mart., popularly known as “barbatimão”, is a plant species traditionally used by topical and oral routes for the treatment of infectious and inflammatory diseases. Considering the well-described antioxidant properties of this species, this study investigated the protective effects of its keto-aqueous extract using an in vitro model of iron overload. Phenolic compounds were quantified and identified by Ultra-Performance Liquid Chromatography coupled with quadrupole Time-Of-Flight Electrospray Ionization Mass Spectrometry (UPLC–ESI-qTOF-MS/MS) in positive and negative ions mode analysis. Antioxidant activity was analyzed following the iron-chelating–reducing capacity and deoxyribose degradation (2-DR) protection methods. The analysis identified condensed tannins (54.8 mg catechin/g dry fraction (DF), polyphenols (25 mg gallic acid/g DF), and hydrolyzable tannins (28.8 mg tannic acid/g DF). Among the constituents, prodelphinidin, procyanidin, and prorobinetinidine were isolated and identified. The extract significantly protected 2-DR degradation induced by Fe2+ (72% protection) or •OH (43% protection). The ortho-phenanthroline test revealed Fe2+-chelating and Fe3+-reducing activities of 93% and 84%, respectively. A preliminary toxicological analysis using Artemia salina revealed mortality below 10%, at a concentration of 0.25 mg/mL, indicating low toxicity under the present experimental conditions. In conclusion, the findings of the present study indicate that Stryphnodendron rotundifolium is a source of antioxidant compounds with the potential to be used in drug development in the context of iron overload disorders, which remains to be further investigated in vivo.

Dry fractionation of lentils by air classification - Composition, interfacial properties and behavior in concentrated O/W emulsions

Dry fractionation has shown to be a promising method to obtain less refined protein ingredients from legumes with novel technofunctionalities compared to solvent extracted protein isolates. However, the relationship between composition and functionality of such fractions especially for use as emulsifiers in concentrated emulsions is still unclear. In this study, investigations were carried out with a variety of lentil fractions having different protein contents, on their ability to emulsify and stabilize concentrated oil-in-water emulsions. Fractions produced by dry fractionation had protein, starch, and fiber contents of 11–54%, 0–58% and 19–32%, respectively, and median particle sizes of samples varied between 6 and 78 μm. Protein solubility and zeta potential varied little, and concentrated oil-in-water emulsions prepared with these different fractions at similar protein contents had similar oil droplet sizes. In contrast, the bulk rheology differed markedly with emulsions exhibiting a more solid like behavior when formed with less-refined fractions. Similarly, differences in the development of interfacial rheology were found. These effects were attributed to differences in the amount and size of non-protein particles, which are entrapped in the droplet network and interact with the interfacial layer, highlighting the importance of the presence of such compounds.

Emulsifying properties of lentil protein preparations obtained by dry fractionation

Dry fractionated legume protein ingredients are gaining attention as alternatives to conventional solvent extracted legume proteins, being more resource efficient and often exhibiting novel functional properties. However, lack of knowledge about the relationship between composition and functionality limit a more wide-spread use of dry-fractionated legume protein in applications. In this study, lentil fractions of different degrees of refinement were prepared using air classification having protein and starch contents of 16–59% and 4–64%, respectively. The dry fractionated lentil fractions could emulsify and stabilize 10 wt% oil-in-water emulsions, while a conventional lentil protein isolate used for comparison was not able to form stable emulsions. The latter had significantly larger mean droplet diameters (around 20 µm) due to droplet flocculation than emulsions made with the different lentil fractions ranging between 0.3 and 5.5 µm. Similar surface charges (between −22 and −31 mV) indicated that the discrepancy could be ascribed to differences in steric repulsion and mechanical strength of the interfacial layers between conventionally and dry fractionated lentil. Storage stability tests of emulsions stabilized with dry fractionated samples resulted in separation into a low and higher density phase with the individual droplets being stable against coalescence in both phases. The phase separation was attributed to gravimetrical sedimentation of larger insoluble components accumulating in the denser phase, which was impacted by the degree of refinement by air classification. The results highlight the potential of dry fractionation for the production of sustainable ingredients with unique composition and functionality.

FRACTIONATION OF OIL OF A NEW LINE OF SUNFLOWER SEEDS

The main methods of obtaining fractionated oils and fats have been analysed. They involve three essentially different processes of fractionation of acylglycerols: dry fractionation, aqueous fractionation with a detergent, and solvent fractionation. Considerable attention has been paid to determining the conditions for fractionation of sunflower oil modified in its fatty acid composition. It has been emphasised that using stearic sunflower oil free from trans fatty acids as a source of fats is a topical task. The practical importance of complex research on fractional crystallisation of stearic sunflower oil has been substantiated. The experiments have allowed establishing the fatty acid and triacylglycerol composition of the oil of the new line of sunflower seeds of the saturated type Х114В (stearic type). The structure of its acylglycerols has been mathematically determined. Data have been obtained that besides the increased stearic acid content (9.1% of the total fatty acids), the oil under study also contains a significant amount of the disaturated–monounsaturated fraction of acylglycerols (6.16%). The method of fractionating sunflower oil of the stearic type, which has been scientifically substantiated, involves one-stage fractional crystallisation from the melt. The conditions of fractional crystallisation have been experimentally established: the crystallisation temperature range (+6 – +9°С), the crystallisation time (38 days), and the cooling rate (≈0.0051°С/s). The target fraction of sunflower oil of the stearic type has been obtained. It differs from the original oil in its fatty acid and acylglycerol composition. The yield of this oil fraction was 24.57%. It has been found that the fatty acid composition of this fraction has a content of palmitic acid increased by 0.9% and that of stearic acid higher by 3.3%, while its linoleic acid content decreased to 41.9%. The total amount of saturated fatty acids in the target fraction sample is 19.8% of all fatty acids. It has been found that the proportion of disaturated–monounsaturated acylglycerols in the target fraction increases by 3.27%. The resulting target fraction will be useful in flour and confectionery technologies as a substitute for fats containing trans fatty acids

Effect of sucrose esters on polymorphic behavior and crystallization kinetics of cupuassu fat and its fractions

AbstractPolymorphism of natural fats is very important in the food industry since it is related to macroscopic properties of final products, including texture, color and appearance. The effect of addition of sucrose esters on crystallization kinetics and polymorphic behavior of cupuassu fat (CF) and its stearin fractions obtained by dry fractionation at 29°C (S‐29), 26 (S‐26), and 24 (S‐24) was studied by polarized light microscopy, differential scanning calorimetry, and small and wide angle X‐ray scattering. In situ experiments were performed in real‐time using synchrotron radiation as the light source. Sucrose esters S‐170 and P‐170 shortened induction times of crystallization, acting as a seed even at low supercooling. In addition to the kinetic effects, S‐170 modified polymorphic behavior. Depending on processing conditions used (under thermal cycles or isothermal storage), it promoted crystallization in a specific polymorphic form: β′2 (CF and its stearins) or β2 (S‐29). Crystallization in a stable and unique β′‐form makes CF and its stearins a good alternative to trans‐fats. With the addition of sucrose ester S‐170, S‐29's increased tendency to crystallize in β2‐form extends its applications in chocolate and coatings.

Preserving the Cellular Tissue Structure of Maize Pith Though Dry Fractionation Processes: A Key Point to Use as Insulating Agro-Materials.

Plant biomass has various compositions and structures at different scales (from the component organs to their constitutive tissues) to support its functional properties. Recovering each part of the plant without damaging its structure poses a challenge to preserving its original properties for differential dedicated end uses, and considerably increases its added value. In this work, an original combination of grinding based on shearing stress and separation based on particle size and density was successfully used to sort rind (65% w/w) and pith (35% w/w) from maize stem internodes. More than 97% of the rind was isolated. The pith alveolar structure was well preserved in coarse particles, making them suitable for insulation bio-based composite materials, a promising alternative to conventional nonbiodegradable insulation panels. Boards produced from the dry fractionated pith exhibited thermal conductivities like those produced from hand dissected pith, with values equal to 0.037 W·mK−1 and 0.039 W·mK−1, respectively. In the finest fraction (particle size <1 mm), the pith vascular bundles (around 300–400 µm in diameter) were dissociated from parenchyma cells and successfully isolated using a cutting-edge electrostatic separator. Their structures, which provide the plant structural support, make them potentially valuable for reinforcement in composite materials.

Triacylglycerol Composition of Butterfat Fractions Determines Its Gastrointestinal Fate and Postprandial Effects: Lipidomic Analysis of Tri-, Di-, and Mono-acylglycerols and Free Fatty Acids

The lipolytic behaviors and postprandial effects of butterfat and its fractions (30L and 30S) procured by dry fractionation at 30 °C were investigated using in vivo digestion. A total of 142 triacylglycerols (TAGs), 64 diacylglycerols (DAGs), 14 monoacylglycerols (MAGs), and 7 free fatty acids (FFAs) in the butterfat fractions and their hydrolysates were identified by combining high-performance liquid chromatography coupled with electrospray ionization-tandem quadrupole time-of-flight mass spectrometry with solid-phase extraction. The first-step hydrolysis from TAGs to sn-1,2 DAGs occurred slower in the high-melting-temperature solid fat (30S) fraction, which is rich in long-chain FAs compared to that of the low-melting-temperature liquid oil (30L) fraction, which is rich in short-chain unsaturated FAs (the hydrolysis rates were 39.22% vs 60.11%, respectively, in the 30 min gastric phase), and these differences were also reflected in the delayed and relatively flat postprandial lipemia levels in rats force-fed with 30S fraction. This study revealed the importance of TAG composition and lipid physical state in regulating digestion and absorption, which is related to nutrition science and the dairy or pharmaceutical industry.

Extraction, isolation and identification of flavonoids in Holothuria leucospilota

Sea cucumber is one of the most important marine invertebrates with many properties, including antimicrobial, antifungal, antiviral, antioxidant, anticancer. These properties are attributed to important compounds such as flavonoids, glycoltropenoids, chondroitin sulfate, amino-glycolic glucose, and fatty acids. The present study was conducted to extract, isolate, and identify flavonoids from Holothuria leucospilota species of sea cucumber. Samples of the H. leucospilota species of sea cucumber were collected from Hengam Island in Persian Gulf, and once dried, the extract was obtained from their powder. The extraction process involved soaking in 70% methanol solution, filtering with Whatman paper filter, and isolation of the extract in a rotary device. The flavonoids were isolated from the pure extract using silica gel column. The presence of flavonoids in isolated fractions was examined using Thin-Layer Chromatography (TLC) and Gas Chromatography (GC-Mass) techniques. The color change to dark purple in TLC indicated the presence of flavonoids in the H. leucospilota species of sea cucumber. Then, the presence of flavonoids in samples was identified and confirmed through GC-Mass technique. The dry fraction contained 37.47mg of flavonoids. The present study results showed that H. leucospilota species of sea cucumber is a rich source of Flavylium type of flavonoids, and its antioxidant and anti-radical properties can be examined as a source of medication and food.

How to Balance the Yield and Protein Content of Air-classified Pulse Flour: the Influence of the Restriction Valve

Dry fractionation by air classification is a sustainable process applied to cereals and pulses to produce protein and starch concentrates. The process involves using a series of cyclones equipped with either a classifier wheel or a restriction valve, which allow to separate a coarse starch-rich fraction and a fine protein-rich fraction. In this study, an apparatus with an air restriction valve was used, with the aim of studying the influence of two set-ups of the air classification system, on the protein content, yield, protein separation efficiency, and physicochemical and functional properties of the resulting fractions. The tighter restriction valve set-up (lower air flow and air speed compared to a more opened set-up) caused an increase in the protein content in the fine protein-rich fraction from 53.9% to 61.9%, but the drawback was a 47% yield decrease and a decrease in the protein separation efficiency. The results highlighted that the dry fractionation process should be carefully calibrated in order to balance the yield and the chemical composition (e.g. the protein content) of the fractions. In particular, the more opened set-up was better capable of balancing these two parameters, indicating that a high air flow is necessary for pulse flour. Moreover, the set-up of the restriction valve did not significantly influence effect on the physicochemical and functional properties of the fraction, pointing out that even a protein-rich fraction with a 50% protein content could be successfully used as a food ingredient.