---
_id: '11891'
abstract:
- lang: eng
  text: The aim of the present study was to texturise protein from sunflower press
    cake (SPC) for being consumed as dry snack or, in its hydrated state, as a meat
    analogue. In preliminary experiments, feed moisture (15–25 g 100 g−1) and extrusion
    temperature (180 °C–200 °C) were varied when processing commercial sunflower protein
    flour with a protein content of 51.8 g per 100 g dry matter using low moisture
    single-screw extrusion. The extrudates were analysed with regard to specific mechanical
    energy needs, texture properties in dry and hydrated state, colour, expansion
    ratio and water binding capacity. Extrusion parameters for achieving maximum expansion,
    textural force and minimal product moisture were found to be 180 °C and 15 g 100 g−1.
    Consequently, texturised protein was derived from deoiled SPC using these extrusion
    parameters. Initial deoiling of the press cake was necessary as it improved texturisation;
    a higher SME input reached led to increased cross-linking of the protein matrix.
    The light coloured and significantly expanded extrudates with high water binding
    capacity and could serve as basis for further development of snack products or
    meat analogues.
article_type: original
author:
- first_name: Sophie
  full_name: Morejon Caraballo, Sophie
  last_name: Morejon Caraballo
- first_name: Simon Vincent
  full_name: Fischer, Simon Vincent
  last_name: Fischer
- first_name: Klaudia
  full_name: Masztalerz, Klaudia
  last_name: Masztalerz
- first_name: Krzysztof
  full_name: Lech, Krzysztof
  last_name: Lech
- first_name: Harald
  full_name: Rohm, Harald
  last_name: Rohm
- first_name: Susanne
  full_name: Struck, Susanne
  id: '85030'
  last_name: Struck
  orcid: https://orcid.org/0000-0002-1281-5966
citation:
  ama: Morejon Caraballo S, Fischer SV, Masztalerz K, Lech K, Rohm H, Struck S. Low
    moisture texturised protein from sunflower press cake. <i>International journal
    of food science &#38; technology</i>. Published online 2024. doi:<a href="https://doi.org/
    https://doi.org/10.1111/ijfs.17513"> https://doi.org/10.1111/ijfs.17513</a>
  apa: Morejon Caraballo, S., Fischer, S. V., Masztalerz, K., Lech, K., Rohm, H.,
    &#38; Struck, S. (2024). Low moisture texturised protein from sunflower press cake.
    <i>International Journal of Food Science &#38; Technology</i>. <a href="https://doi.org/
    https://doi.org/10.1111/ijfs.17513">https://doi.org/ https://doi.org/10.1111/ijfs.17513</a>
  bjps: <b>Morejon Caraballo S <i>et al.</i></b> (2024) Low Moisture Texturised Protein
    from Sunflower Press Cake. <i>International journal of food science &#38; technology</i>.
  chicago: Morejon Caraballo, Sophie, Simon Vincent Fischer, Klaudia Masztalerz, Krzysztof
    Lech, Harald Rohm, and Susanne Struck. “Low Moisture Texturised Protein from Sunflower
    Press Cake.” <i>International Journal of Food Science &#38; Technology</i>, 2024.
    <a href="https://doi.org/ https://doi.org/10.1111/ijfs.17513">https://doi.org/
    https://doi.org/10.1111/ijfs.17513</a>.
  chicago-de: Morejon Caraballo, Sophie, Simon Vincent Fischer, Klaudia Masztalerz,
    Krzysztof Lech, Harald Rohm und Susanne Struck. 2024. Low moisture texturised
    protein from sunflower press cake. <i>International journal of food science &#38;
    technology</i>. doi:<a href="https://doi.org/ https://doi.org/10.1111/ijfs.17513">
    https://doi.org/10.1111/ijfs.17513</a>, .
  din1505-2-1: '<span style="font-variant:small-caps;">Morejon Caraballo, Sophie</span>
    ; <span style="font-variant:small-caps;">Fischer, Simon Vincent</span> ; <span
    style="font-variant:small-caps;">Masztalerz, Klaudia</span> ; <span style="font-variant:small-caps;">Lech,
    Krzysztof</span> ; <span style="font-variant:small-caps;">Rohm, Harald</span>
    ; <span style="font-variant:small-caps;">Struck, Susanne</span>: Low moisture
    texturised protein from sunflower press cake. In: <i>International journal of food
    science &#38; technology</i>. Oxford, Wiley-Blackwell (2024)'
  havard: S. Morejon Caraballo, S.V. Fischer, K. Masztalerz, K. Lech, H. Rohm, S.
    Struck, Low moisture texturised protein from sunflower press cake, International
    Journal of Food Science &#38; Technology. (2024).
  ieee: 'S. Morejon Caraballo, S. V. Fischer, K. Masztalerz, K. Lech, H. Rohm, and
    S. Struck, “Low moisture texturised protein from sunflower press cake,” <i>International
    journal of food science &#38; technology</i>, 2024, doi: <a href="https://doi.org/
    https://doi.org/10.1111/ijfs.17513"> https://doi.org/10.1111/ijfs.17513</a>.'
  mla: Morejon Caraballo, Sophie, et al. “Low Moisture Texturised Protein from Sunflower
    Press Cake.” <i>International Journal of Food Science &#38; Technology</i>, 2024,
    <a href="https://doi.org/ https://doi.org/10.1111/ijfs.17513">https://doi.org/
    https://doi.org/10.1111/ijfs.17513</a>.
  short: S. Morejon Caraballo, S.V. Fischer, K. Masztalerz, K. Lech, H. Rohm, S. Struck,
    International Journal of Food Science &#38; Technology (2024).
  ufg: '<b>Morejon Caraballo, Sophie u. a.</b>: Low moisture texturised protein from
    sunflower press cake, in: <i>International journal of food science &#38; technology</i>
    (2024).'
  van: Morejon Caraballo S, Fischer SV, Masztalerz K, Lech K, Rohm H, Struck S. Low
    moisture texturised protein from sunflower press cake. International journal of
    food science &#38; technology. 2024;
date_created: 2024-09-05T12:24:36Z
date_updated: 2024-12-04T13:35:53Z
department:
- _id: DEP4028
- _id: DEP4029
doi: ' https://doi.org/10.1111/ijfs.17513'
keyword:
- By-products
- extrusion
- meat analogue
language:
- iso: eng
main_file_link:
- open_access: '1'
  url: https://ifst.onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17513
oa: '1'
place: Oxford
publication: International journal of food science & technology
publication_identifier:
  eissn:
  - 1365-2621
  issn:
  - 0950-5423
publication_status: epub_ahead
publisher: Wiley-Blackwell
quality_controlled: '1'
status: public
title: Low moisture texturised protein from sunflower press cake
type: scientific_journal_article
user_id: '83781'
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'
...