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<p>Proteins and starches are essential plant-based macronutrients widely used across the food, nutraceutical, and bioprocessing industries; however, their physicochemical and functional properties are strongly influenced by the fractionation method applied. Although wet fractionation remains the most established approach, its environmental drawbacks, high water and energy consumption, the use of chemicals, effluent generation, and potential loss of native functionality, have accelerated the transition toward solvent-free alternatives. Tribo-electrostatic separation (TES) represents an emerging, sustainable dry fractionation technology capable of separating plant components based on surface charge differences. Unlike previous reviews that focused mainly on TES equipment or separation efficiency, this review provides the first comprehensive and integrated analysis that evaluates the TES parameters like airflow, tribo-charger materials, voltage, moisture content, and particle size, etc., and their impacts on the structural, physicochemical, nutritional, and especially functional properties of both plant-based proteins and starches. TES has shown strong potential for enriching protein- or starch-rich fractions from oilseeds, legumes, and cereals. However, key challenges remain, including charge instability during tribo-charging, particle agglomeration and cohesion, the influence of feedstock composition and morphology, variability among plant species and cultivars, and limited mechanistic understanding of charge transfer processes. These limitations highlight the need for systematic studies that link material properties, processing conditions, and functional properties. By linking TES operating parameters with resulting ingredient functionality, this review provides a novel perspective that positions TES not only as a separation technique but also as a process capable of modifying functional attributes. Given the limited studies on how TES affects protein and starch functionalities, additional research is needed in this area. Overall, this review presents a forward-looking framework for optimizing TES and integrating it with complementary technologies to support the development of high-value, functional plant-based ingredients.</p>

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Dry Fractionation of Plant Proteins and Starches By Tribo-Electrostatic Separation: A Review on Functional and Nutritional Properties

  • 期刊论文

  • 发表日期：

    2025年12月15日

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  • Sahar Zamani,
  • Roghayeh Najafi,
  • Tolu Emiola-Sadiq,
  • Lifeng Zhang,
  • Venkatesh Meda

摘要

Proteins and starches are essential plant-based macronutrients widely used across the food, nutraceutical, and bioprocessing industries; however, their physicochemical and functional properties are strongly influenced by the fractionation method applied. Although wet fractionation remains the most established approach, its environmental drawbacks, high water and energy consumption, the use of chemicals, effluent generation, and potential loss of native functionality, have accelerated the transition toward solvent-free alternatives. Tribo-electrostatic separation (TES) represents an emerging, sustainable dry fractionation technology capable of separating plant components based on surface charge differences. Unlike previous reviews that focused mainly on TES equipment or separation efficiency, this review provides the first comprehensive and integrated analysis that evaluates the TES parameters like airflow, tribo-charger materials, voltage, moisture content, and particle size, etc., and their impacts on the structural, physicochemical, nutritional, and especially functional properties of both plant-based proteins and starches. TES has shown strong potential for enriching protein- or starch-rich fractions from oilseeds, legumes, and cereals. However, key challenges remain, including charge instability during tribo-charging, particle agglomeration and cohesion, the influence of feedstock composition and morphology, variability among plant species and cultivars, and limited mechanistic understanding of charge transfer processes. These limitations highlight the need for systematic studies that link material properties, processing conditions, and functional properties. By linking TES operating parameters with resulting ingredient functionality, this review provides a novel perspective that positions TES not only as a separation technique but also as a process capable of modifying functional attributes. Given the limited studies on how TES affects protein and starch functionalities, additional research is needed in this area. Overall, this review presents a forward-looking framework for optimizing TES and integrating it with complementary technologies to support the development of high-value, functional plant-based ingredients.