DISaggregation of COnventional VEgetable press cakes

by novel techniques to Receive new products and to

increase the Yield

Lukas Rüller, Fraunhofer UMSICHT

Mid-term COFUNDED Projects seminar28 & 29 November 2019, Ghent (Belgium)

“This project received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No 727473

• Project partners

• Aims of the project

• Background and experimental investigations

• Preliminary results and conclusions

• Next steps

Presentation outline

SUSFOOD2 Mid-term seminar, Ghent 28/29.11.2019 M.Sc. Lukas Rüller, Fraunhofer UMSICHT 1

Project partners

SUSFOOD2 Mid-term seminar, Ghent 28/29.11.2019 M.Sc. Lukas Rüller, Fraunhofer UMSICHT 2

Department of Process Engineering

Project coordination

Department of Food Science and

Technology (DFST)

Food Institute (FI) of KTU

Department of Pharmaceutical

Science

Berief Food GmbH

Aims of the projectThe market for vegetal products from soy, oat, rice, almond and coconut is enormously

growing.

However, within conventional processing a press cake remains which still consists of a high

amount of proteins, but is only used as feed.

DISCOVERY aims at

unlocking these

potentials to increase

the yield, efficiency

and sustainability

within food processing

SUSFOOD2 Mid-term seminar, Ghent 28/29.11.2019 M.Sc. Lukas Rüller, Fraunhofer UMSICHT 3

Aims of the project

SUSFOOD2 Mid-term seminar, Ghent 28/29.11.2019 M.Sc. Lukas Rüller, Fraunhofer UMSICHT 4

Scheme of food processing, e. g. soy

Palisade-like cell

Protein Body

10 µm

Lipid Body

0,2 – 0,5 µm

Aims of the project

WP1: Disaggregation of press cakes by a new high-power ultrasound device inducing acoustic cavitation and enzymatic treatment

WP2: Post-treatment of liquid fraction including separation or concentration by membrane technology

WP4: Nutritional quality and food safety is evaluated since disaggregation treatment could influence product quality

Work

packages

SUSFOOD2 Mid-term seminar, Ghent 28/29.11.2019 M.Sc. Lukas Rüller, Fraunhofer UMSICHT 5

WP3: Post-treatment of fibers in order to utilize the fibers in food products like meat analogues or cereal products

WP5: Evaluation and implementation analysis for integrating the disaggregation process into standard production process

SUSFOOD2 Mid-term seminar, Ghent 28/29.11.2019 M.Sc. Lukas Rüller, Fraunhofer UMSICHT 6

Novel ultrasound technology

Ultrasound parameters:

• Max. 5 kW power input

• 60 - 100 µm amplitude

• 18 – 20 kHz frequency

Transducer

SonotrodeBubble implosionBubble growth

Formation of

cavitation

bubbles

SUSFOOD2 Mid-term seminar, Ghent 28/29.11.2019 M.Sc. Lukas Rüller, Fraunhofer UMSICHT 7

Insights in experiments

Before and after ultrasound treatment: Soy okara with water

Separation into liquid and solid fraction

Ultrasound treatment of soy okara / water mixture

WP1: Ultrasound treatment

SUSFOOD2 Mid-term seminar, Ghent 28/29.11.2019 M.Sc. Lukas Rüller, Fraunhofer UMSICHT 8

Protein yield per 100 g soy okara for different ratios of okara to water as a

function of treatment time; process temperature: 60°C; power input: 4.5 kW;

frequency: 18 kHz; amplitude: 60 µm

Ratio

okara :

water

WP4: Food Quality and Safety

SUSFOOD2 Mid-term seminar, Ghent 28/29.11.2019 M.Sc. Lukas Rüller, Fraunhofer UMSICHT 9

Analysis of food safety and food

quality of liquid and solid fractions

after disaggregation steps (WP1)

Bradford assay; SDS Page; mass spec

analysis; water binding capacity

Conclusions for ultrasound treatment:

• Improvement of protein

extraction yield

• No variations on molecular

weight profiles

• Reduction of SH-free content

indicating an influence on

secondary and tertiary structure

Preliminary results and conclusions

Optimum process

parameters

Optimum process parameters concerning temperature (60 °C), treatment time (2 min), batch

size (5 L), power input (4.5 kW) and dry matter content have been identified

High-power ultrasound can effectively disaggregates press cake cells

Enzyme selection and ratio

Enzyme selection for press cake treatment based on solubilization, fermentable

sugar formation and protein recovery

Optimum ratios of enzymes (amylase, cellulose / xylanase, protease, carbohydrase)

and optimum hydrolysis temperatures and times were identified

Disaggregation by enzyme treatment has been applied

Post-treatment

of fiber fraction

Enzyme treatment on and use of fiber fraction for meat analogues, quality bread

and cookies show good potential. Fermentation can reduce unpleasant taste

Use of fiber fraction in food is applicable and will be further investigated

Nutritional quality and food safety

SUSFOOD2 Mid-term seminar, Ghent 28/29.11.2019 M.Sc. Lukas Rüller, Fraunhofer UMSICHT 10

Primary structure of proteins after treatment unchanged, while SH-free groups are

reduced. Increase of protein yield and protein solubility.

Next steps

SUSFOOD2 Mid-term seminar, Ghent 28/29.11.2019 M.Sc. Lukas Rüller, Fraunhofer UMSICHT 11

Process parameters to be confirmed and adapted on further press cakes

(oat, rice, almond, coconut, etc.)

Transformation of ultrasound treatment from batch to continuous

processing

Production of further samples to continue with:

• WP2: Post-treatment of liquid fraction

• WP3: Post-treatment of fiber fraction

Further investigations on food quality and protein structures, e. g.

advanced glycation end products

Analysis of implementation potential for industrial scale

Thanks for your attention!

SUSFOOD2 Mid-term seminar, Ghent 28/29.11.2019 M.Sc. Lukas Rüller, Fraunhofer UMSICHT 12