[{"abstract":[{"lang":"eng","text":"Depending on the oil production technology, at least 60% of the oilseeds input such as sunflower, pumpkin or canola remain as by-product, which is usually denoted as press cake (PC) and contains a significant amount of fiber and protein. Its further valorization in food requires knowledge on the technofunctional properties of the press cake and on possibilities for improving its value. Aim of the current study was to evaluate the effect of two separation techniques, namely targeted sieving and air classification, on composition, and physical as well as technofunctional properties of fractions of sunflower press cake previously milled to <1.0 mm or <2.0 mm. It is evident for both separation techniques that fines fractions obtained by using smaller sieves or lower air volume flow showed an increased protein content, with a protein enrichment factor of up to 1.47. Using PC < 2.0 mm as raw material, protein separation efficiency, a combined measure for protein content and yield, was higher after separation by air classification. Whereas protein solubility was not affected by the particle size distribution of the separated fractions, emulsion activity and emulsion stability were improved especially for the small particle fractions separated from PC < 2.0 mm."}],"author":[{"last_name":"Caraballo","first_name":"Sophie Morejón","full_name":"Caraballo, Sophie Morejón"},{"last_name":"Trültzsch","full_name":"Trültzsch, Stephanie","first_name":"Stephanie"},{"orcid":"https://orcid.org/0000-0002-1281-5966","first_name":"Susanne","id":"85030","full_name":"Struck, Susanne","last_name":"Struck"},{"full_name":"Rohm, Harald","first_name":"Harald","last_name":"Rohm"}],"year":"2024","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"publisher":"Elsevier BV","status":"public","title":"Dry fractionation of sunflower press cake as tool to improve its technofunctional properties","citation":{"ama":"Caraballo SM, Trültzsch S, Struck S, Rohm H. Dry fractionation of sunflower press cake as tool to improve its technofunctional properties. <i>  LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)</i>. 2024;214. doi:<a href=\"https://doi.org/10.1016/j.lwt.2024.117148\">10.1016/j.lwt.2024.117148</a>","van":"Caraballo SM, Trültzsch S, Struck S, Rohm H. Dry fractionation of sunflower press cake as tool to improve its technofunctional properties.   LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST). 2024;214.","mla":"Caraballo, Sophie Morejón, et al. “Dry Fractionation of Sunflower Press Cake as Tool to Improve Its Technofunctional Properties.” <i>  LWT - Food Science and Technology : An Official Journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)</i>, vol. 214, 117148, 2024, <a href=\"https://doi.org/10.1016/j.lwt.2024.117148\">https://doi.org/10.1016/j.lwt.2024.117148</a>.","havard":"S.M. Caraballo, S. Trültzsch, S. Struck, H. Rohm, Dry fractionation of sunflower press cake as tool to improve its technofunctional properties,   LWT - Food Science and Technology : An Official Journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST). 214 (2024).","bjps":"<b>Caraballo SM <i>et al.</i></b> (2024) Dry Fractionation of Sunflower Press Cake as Tool to Improve Its Technofunctional Properties. <i>  LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)</i> <b>214</b>.","ufg":"<b>Caraballo, Sophie Morejón u. a.</b>: Dry fractionation of sunflower press cake as tool to improve its technofunctional properties, in: <i>  LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)</i> 214 (2024).","ieee":"S. M. Caraballo, S. Trültzsch, S. Struck, and H. Rohm, “Dry fractionation of sunflower press cake as tool to improve its technofunctional properties,” <i>  LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)</i>, vol. 214, Art. no. 117148, 2024, doi: <a href=\"https://doi.org/10.1016/j.lwt.2024.117148\">10.1016/j.lwt.2024.117148</a>.","apa":"Caraballo, S. M., Trültzsch, S., Struck, S., &#38; Rohm, H. (2024). Dry fractionation of sunflower press cake as tool to improve its technofunctional properties. <i>  LWT - Food Science and Technology : An Official Journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)</i>, <i>214</i>, Article 117148. <a href=\"https://doi.org/10.1016/j.lwt.2024.117148\">https://doi.org/10.1016/j.lwt.2024.117148</a>","chicago":"Caraballo, Sophie Morejón, Stephanie Trültzsch, Susanne Struck, and Harald Rohm. “Dry Fractionation of Sunflower Press Cake as Tool to Improve Its Technofunctional Properties.” <i>  LWT - Food Science and Technology : An Official Journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)</i> 214 (2024). <a href=\"https://doi.org/10.1016/j.lwt.2024.117148\">https://doi.org/10.1016/j.lwt.2024.117148</a>.","short":"S.M. Caraballo, S. Trültzsch, S. Struck, H. Rohm,   LWT - Food Science and Technology : An Official Journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) 214 (2024).","din1505-2-1":"<span style=\"font-variant:small-caps;\">Caraballo, Sophie Morejón</span> ; <span style=\"font-variant:small-caps;\">Trültzsch, Stephanie</span> ; <span style=\"font-variant:small-caps;\">Struck, Susanne</span> ; <span style=\"font-variant:small-caps;\">Rohm, Harald</span>: Dry fractionation of sunflower press cake as tool to improve its technofunctional properties. In: <i>  LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)</i> Bd. 214. Amsterdam, Elsevier BV (2024)","chicago-de":"Caraballo, Sophie Morejón, Stephanie Trültzsch, Susanne Struck und Harald Rohm. 2024. Dry fractionation of sunflower press cake as tool to improve its technofunctional properties. <i>  LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)</i> 214. doi:<a href=\"https://doi.org/10.1016/j.lwt.2024.117148\">10.1016/j.lwt.2024.117148</a>, ."},"volume":214,"publication_status":"published","_id":"12254","doi":"10.1016/j.lwt.2024.117148","article_number":"117148","place":"Amsterdam","keyword":["Sieving","Air classification","Particle size","Water binding","Foaming","Emulsification"],"language":[{"iso":"eng"}],"publication_identifier":{"issn":["0023-6438"],"eissn":["1096-1127"]},"publication":"  LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)","date_created":"2024-12-10T11:15:15Z","type":"scientific_journal_article","intvolume":"       214","user_id":"83781","date_updated":"2024-12-11T08:25:27Z"},{"citation":{"short":"A.Q. Vo, G. Kutz, H. He, S. Narala, S. Bandari, M.A. Repka, Journal of Pharmaceutical Sciences 109 (2020) 3598–3607.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Vo, Anh Q.</span> ; <span style=\"font-variant:small-caps;\">Kutz, Gerd</span> ; <span style=\"font-variant:small-caps;\">He, Herman</span> ; <span style=\"font-variant:small-caps;\">Narala, Sagar</span> ; <span style=\"font-variant:small-caps;\">Bandari, Suresh</span> ; <span style=\"font-variant:small-caps;\">Repka, Michael A.</span>: Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis. In: <i>Journal of Pharmaceutical Sciences</i> Bd. 109. Amsterdam [u.a.], Elsevier BV (2020), Nr. 12, S. 3598–3607","chicago-de":"Vo, Anh Q., Gerd Kutz, Herman He, Sagar Narala, Suresh Bandari und Michael A. Repka. 2020. Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis. <i>Journal of Pharmaceutical Sciences</i> 109, Nr. 12: 3598–3607. doi:<a href=\"https://doi.org/10.1016/j.xphs.2020.09.007\">10.1016/j.xphs.2020.09.007</a>, .","apa":"Vo, A. Q., Kutz, G., He, H., Narala, S., Bandari, S., &#38; Repka, M. A. (2020). Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis. <i>Journal of Pharmaceutical Sciences</i>, <i>109</i>(12), 3598–3607. <a href=\"https://doi.org/10.1016/j.xphs.2020.09.007\">https://doi.org/10.1016/j.xphs.2020.09.007</a>","chicago":"Vo, Anh Q., Gerd Kutz, Herman He, Sagar Narala, Suresh Bandari, and Michael A. Repka. “Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis.” <i>Journal of Pharmaceutical Sciences</i> 109, no. 12 (2020): 3598–3607. <a href=\"https://doi.org/10.1016/j.xphs.2020.09.007\">https://doi.org/10.1016/j.xphs.2020.09.007</a>.","van":"Vo AQ, Kutz G, He H, Narala S, Bandari S, Repka MA. Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis. Journal of Pharmaceutical Sciences. 2020;109(12):3598–607.","ufg":"<b>Vo, Anh Q. u. a.</b>: Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis, in: <i>Journal of Pharmaceutical Sciences</i> 109 (2020), H. 12,  S. 3598–3607.","mla":"Vo, Anh Q., et al. “Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis.” <i>Journal of Pharmaceutical Sciences</i>, vol. 109, no. 12, 2020, pp. 3598–607, <a href=\"https://doi.org/10.1016/j.xphs.2020.09.007\">https://doi.org/10.1016/j.xphs.2020.09.007</a>.","bjps":"<b>Vo AQ <i>et al.</i></b> (2020) Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis. <i>Journal of Pharmaceutical Sciences</i> <b>109</b>, 3598–3607.","havard":"A.Q. Vo, G. Kutz, H. He, S. Narala, S. Bandari, M.A. Repka, Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis, Journal of Pharmaceutical Sciences. 109 (2020) 3598–3607.","ieee":"A. Q. Vo, G. Kutz, H. He, S. Narala, S. Bandari, and M. A. Repka, “Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis,” <i>Journal of Pharmaceutical Sciences</i>, vol. 109, no. 12, pp. 3598–3607, 2020, doi: <a href=\"https://doi.org/10.1016/j.xphs.2020.09.007\">10.1016/j.xphs.2020.09.007</a>.","ama":"Vo AQ, Kutz G, He H, Narala S, Bandari S, Repka MA. Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis. <i>Journal of Pharmaceutical Sciences</i>. 2020;109(12):3598-3607. doi:<a href=\"https://doi.org/10.1016/j.xphs.2020.09.007\">10.1016/j.xphs.2020.09.007</a>"},"volume":109,"title":"Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis","status":"public","page":"3598-3607","external_id":{"isi":["000590406100010"]},"author":[{"first_name":"Anh Q.","full_name":"Vo, Anh Q.","last_name":"Vo"},{"full_name":"Kutz, Gerd","id":"12015","last_name":"Kutz","first_name":"Gerd"},{"full_name":"He, Herman","first_name":"Herman","last_name":"He"},{"last_name":"Narala","full_name":"Narala, Sagar","first_name":"Sagar"},{"first_name":"Suresh","last_name":"Bandari","full_name":"Bandari, Suresh"},{"full_name":"Repka, Michael A.","first_name":"Michael A.","last_name":"Repka"}],"year":"2020","date_updated":"2025-06-26T13:25:32Z","publication_identifier":{"issn":["0022-3549"],"eissn":["1520-6017"]},"publication":"Journal of Pharmaceutical Sciences","date_created":"2025-04-23T08:40:12Z","keyword":["Continuous manufacturing","Delayed-release","FT-NIR","Inline particle size analysis","Hot melt extrusion"],"language":[{"iso":"eng"}],"publication_status":"published","isi":"1","publisher":"Elsevier BV","issue":"12","abstract":[{"text":"Delayed-release dosage forms are mainly manufactured as batch processes and include coated tablets, pellets, or particles with gastric resistant polymers. Authors propose a novel approach using the hot-melt extrusion technique to prepare delayed release dosage forms via a continuous manufacturing process, a new trend in the pharmaceutical industry. A full factorial design was employed to correlate input variables, including stearic acid (SA) content, drug content, and pellet size with drug release properties of the pellets. PLS fit method suitably elaborated the relationship between input and output variables with reasonably good fit and goodness of prediction. All three input factors influenced drug release in enzyme-free simulated gastric fluid (SGF) after 120 min; however, SA content did not significantly affect drug dissolution in the enzyme-free simulated intestinal fluid (SIF). An optimized formulation and design space were determined by overlaying multiple contours established from regression equations. The continuous manufacturing process was successfully monitored using inline near-infrared (NIR) and inline particle size analysis, with drug load and pellet size being well-controlled within the design space. The obtained pellets released less than 5% after 120 min in SGF and more than 85% and 95% after 30 min and 45 min, respectively, after switching to SIF. (C) 2020 American Pharmacists Association (R). Published by Elsevier Inc. All rights reserved.","lang":"eng"}],"department":[{"_id":"DEP4028"}],"intvolume":"       109","user_id":"83781","type":"scientific_journal_article","_id":"12835","doi":"10.1016/j.xphs.2020.09.007","place":"Amsterdam [u.a.]"}]