Ferulic, p-coumaric, diferulic and triferulic acids contents of corn tortillas prepared with extruded corn flour and enriched with sorghum (Sorghum bicolor (L.) Moench) bran

Bio-based hyperbranched epoxy resins: synthesis and recycling

Epoxy resins (EPs), accounting for about 70% of the thermosetting resin market, have been recognized as the most widely used thermosetting resins in the world. Nowadays, 90% of the world's EPs are obtained from the bisphenol A (BPA)-based epoxide prepolymer. However, certain limitations severely impede further applications of this advanced material, such as limited fossil-based resources, skyrocketing oil prices, nondegradability, and a "seesaw" between toughness and strength. In recent years, more and more research has been devoted to the preparation of novel epoxy materials to overcome the compromise between toughness and strength and solve plastic waste problems. Among them, the development of bio-based hyperbranched epoxy resins (HERs) is unique and attractive. Bio-based HERs synthesized from bio-derived monomers can be used as a matrix resin or a toughener resulting in partially or fully bio-based epoxy thermosets. The introduction of a hyperbranched structure can balance the strength and toughness of epoxy thermosets. Here, we especially focused on the recent progress in the development of bio-based HERs, including the monomer design, synthesis approaches, mechanical properties, degradation, and recycling strategies. In addition, we advance the challenges and perspectives to engineering application of bio-based HERs in the future. Overall, this review presents an up-to-date overview of bio-based HERs and guidance for emerging research on the sustainable development of EPs in versatile high-tech fields.

Sorghum Flour Application in Bread: Technological Challenges and Opportunities

Sorghum has a long history of use in the production of different types of bread. This review paper discusses different types of bread and factors that affect the physicochemical, technological, rheological, sensorial, and nutritional properties of different types of sorghum bread. The main types of bread are unleavened (roti and tortilla), flatbread with a pre-ferment (injera and kisra), gluten-free and sorghum bread with wheat. The quality of sorghum flour, dough, and bread can be improved by the addition of different ingredients and using novel and traditional methods. Furthermore, extrusion, high-pressure treatment, heat treatment, and ozonation, in combination with techniques such as fermentation, have been reported for increasing sorghum functionality.

Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals

Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the antioxidant activity. Furthermore, cooking has been shown to degrade thermo-labile compounds. This review covers several methods for retaining and enhancing the phenolic content of cereals to develop functional foods. These include using bioprocesses such as germination, enzymatic, and fermentation treatments designed to enhance the phenolics in cereals. In addition, physical processes like extrusion, nixtamalization, and parboiling are discussed to improve the bioavailability of phenolics. Recent technologies utilizing ultrasound, micro- or nano-capsule polymers, and infrared utilizing processes are also evaluated for their effectiveness in improving the phenolics content and bio-accessibility. We also present contemporary products made from pigmented cereals that contain phenolics.

Extrusion improves the phenolic profile and biological activities of hempseed (Cannabis sativa L.) hull

The impact of extrusion at different barrel temperature and screw speed on the hempseed hull was investigated. The extrusion treatments showed significant (p < 0.05) increase in total phenolic content, proportion of free phenolic compounds, and DPPH and ABTS radical scavenging activities. At low screw speed (150 rpm), significantly (p < 0.05) higher α-glucosidase and acetylcholinesterase inhibition activities were observed in the extruded samples. The full factorial model revealed a significant interaction between extrusion parameters on total phenolic/flavonoid content and antioxidant activities for free fraction, and α-glucosidase and acetylcholinesterase inhibition for whole fraction. A total of 26 phenylpropionamides, including hydroxycinnamic acid amides and lignanamides, were identified by HPLC-ESI-QTOF-MS/MS. HPLC-DAD analysis showed a 25-78% increase in total phenylpropionamide content in hempseed hull after extrusion. Pearson's correlation displayed significant (p < 0.05) positive correlation of N-trans-caffeoyltyramine, the most abundant phenylpropionamide, with all biological activities (r = 0.832-0.940).

Application of extrusion technology in plant food processing byproducts: An overview

The food processing industry generates an immense amount of waste, which leads to major concerns for its environmental impact. However, most of these wastes, such as plant-derived byproducts, are still nutritionally adequate for use in food manufacturing. Extrusion is one of the most versatile and commercially successful processing technologies, with its widespread applications in the production of pasta, snacks, crackers, and meat analogues. It allows a high degree of user control over the processing parameters that significantly alters the quality of final products. This review features the past research on manufacture of extruded foods with integration of various plant food processing byproducts. The impact of extrusion parameters and adding various byproducts on the nutritional, physicochemical, sensory, and microbiological properties of food products are comprehensively discussed. This paper also provides fundamental knowledge and practical techniques for food manufacturers and researchers on the extrusion processing of plant food byproducts, which may increase economical return to the industry and reduce the environmental impact.