---
_id: '12254'
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.
article_number: '117148'
author:
- first_name: Sophie Morejón
  full_name: Caraballo, Sophie Morejón
  last_name: Caraballo
- first_name: Stephanie
  full_name: Trültzsch, Stephanie
  last_name: Trültzsch
- first_name: Susanne
  full_name: Struck, Susanne
  id: '85030'
  last_name: Struck
  orcid: https://orcid.org/0000-0002-1281-5966
- first_name: Harald
  full_name: Rohm, Harald
  last_name: Rohm
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>'
  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>'
  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>.'
  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>.'
  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>,
    .'
  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)'
  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).'
  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>.'
  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>.'
  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).'
  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).'
  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.'
date_created: 2024-12-10T11:15:15Z
date_updated: 2024-12-11T08:25:27Z
department:
- _id: DEP4028
- _id: DEP4029
doi: 10.1016/j.lwt.2024.117148
intvolume: '       214'
keyword:
- Sieving
- Air classification
- Particle size
- Water binding
- Foaming
- Emulsification
language:
- iso: eng
place: Amsterdam
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)'
publication_identifier:
  eissn:
  - 1096-1127
  issn:
  - 0023-6438
publication_status: published
publisher: Elsevier BV
status: public
title: Dry fractionation of sunflower press cake as tool to improve its technofunctional
  properties
type: scientific_journal_article
user_id: '83781'
volume: 214
year: '2024'
...
---
_id: '12835'
abstract:
- lang: eng
  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.
author:
- first_name: Anh Q.
  full_name: Vo, Anh Q.
  last_name: Vo
- first_name: Gerd
  full_name: Kutz, Gerd
  id: '12015'
  last_name: Kutz
- first_name: Herman
  full_name: He, Herman
  last_name: He
- first_name: Sagar
  full_name: Narala, Sagar
  last_name: Narala
- first_name: Suresh
  full_name: Bandari, Suresh
  last_name: Bandari
- first_name: Michael A.
  full_name: Repka, Michael A.
  last_name: Repka
citation:
  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>'
  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>'
  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.'
  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>.'
  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>,
    .'
  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'
  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>.'
  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>.'
  short: A.Q. Vo, G. Kutz, H. He, S. Narala, S. Bandari, M.A. Repka, Journal of Pharmaceutical
    Sciences 109 (2020) 3598–3607.
  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.'
  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.'
date_created: 2025-04-23T08:40:12Z
date_updated: 2025-06-26T13:25:32Z
department:
- _id: DEP4028
doi: 10.1016/j.xphs.2020.09.007
external_id:
  isi:
  - '000590406100010'
intvolume: '       109'
isi: '1'
issue: '12'
keyword:
- Continuous manufacturing
- Delayed-release
- FT-NIR
- Inline particle size analysis
- Hot melt extrusion
language:
- iso: eng
page: 3598-3607
place: Amsterdam [u.a.]
publication: Journal of Pharmaceutical Sciences
publication_identifier:
  eissn:
  - 1520-6017
  issn:
  - 0022-3549
publication_status: published
publisher: Elsevier BV
status: public
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'
type: scientific_journal_article
user_id: '83781'
volume: 109
year: '2020'
...