Evaluating the feasibility of commercial arabinoxylan production in the context of a wheat biorefinery principally producing ethanol. Part 1. Experimental studies of arabinoxylan extraction from wheat bran

Wheat bran arabinoxylans: Chemical structure, extraction, properties, health benefits, and uses in foods

Wheat bran (WB) is a well-known and valuable source of dietary fiber. Arabinoxylan (AX) is the primary hemicellulose in WB and can be isolated and used as a functional component in various food products. Typically, AX is extracted from the whole WB using different processes after mechanical treatments. However, WB is composed of different layers, namely, the aleurone layer, pericarp, testa, and hyaline layer. The distribution, structure, and extractability of AX vary within these layers. Modern fractionation technologies, such as debranning and electrostatic separation, can separate the different layers of WB, making it possible to extract AX from each layer separately. Therefore, AX in WB shows potential for broader applications if it can be extracted from the different layers separately. In this review, the distribution and chemical structures of AX in WB layers are first discussed followed by extraction, physicochemical properties, and health benefits of isolated AX from WB. Additionally, the utilization of AX isolated from WB in foods, including cereal foods, packaging film, and the delivery of food ingredients, is reviewed. Future perspectives on challenges and opportunities in the research field of AX isolated from WB are highlighted.

Investigation of bioethanol production from jatropha deoiled cake and its blending effects for environmental sustainability

This paper describes the process of extracting ethanol from Jatropha curcas and its various blending effects on spark-ignited engine performance for environmental sustainability. Alternatives to conventional fuel sources have to be found because of the depletion of fossil fuels and stringent regulations. Every day, the growing population and improved transportation increase the energy demand. Bioethanol is an effective substitute for gasoline and SI engine diesel. Worldwide, passenger cars typically blend 10% bioethanol with gasoline. Some nations, like India, have stated plans to blend 20% bioethanol with gasoline starting shortly. From leftover jatropha deoiled cake (JDC), bioethanol was produced utilizing the fermentation and vacuum distillation methods. Four different blends were prepared on a volumetric basis at different engine speeds at a constant compression ratio of 10:1 and the wide-open throttle was tested for various performances and emissions. Bioethanol enrichments reduce CO and CO2 emissions but increase nitrogen oxide emissions. JDCE 15 was found to have the best engine performance out of all the fuel blends tested. This study suggests that, if NOx emission reduction measures are carried out, JDC can be used as a source for the manufacturing of second-generation bioethanol.

Different particle size study of castor deoiled cake for biofuel production with an environmental sustainability perspective

Agro-industrial waste material such as non-edible deoiled Castor bean cake (CBC) is one of the most abundant sources for bioethanol demonstrating the feasibility of utilizing bioethanol as commercial biofuel. This is an alternative to mitigate fossil fuel dependence and carbon dioxide accumulation in the atmosphere. The CBC was pretreated with the help of thionyl chloride at a temperature of 35 °C for residence time 25 min. Subsequently, CBC substrate obtained from pretreatment was subjected to enzymatic hydrolysis with T. viride concentration varying from 0.5 to 5 g L⁻¹ at 35 °C, pH 6 for 48 h. Under optimized conditions the process integrating pretreatment followed by enzymatic hydrolysis for 48 h at 35 °C with pH 7 resulted in 76 g L⁻¹ of reducing sugars from 100 g CBC. The obtained sugar was further fermented at 30 °C for 72 h with saccharomyces cerevisiae as a fermenting media which yields 37.5 g L⁻¹ of bioethanol. A study of different particle sizes of CBC with BSS-5, BSS-10, BSS-20 was done for efficient enzymatic hydrolysis and fermentation into bioethanol. On a pilot-scale 375 g L⁻¹ of bioethanol was obtained from 1 kg of CBC with the same reaction conditions. The present study demonstrates optimized solid: liquid ratio 1:2 for hydrolysis, fermentation process, and the production cost for bioethanol per L. Figure S1 represents graphical abstract for the production of bioethanol from CBC in supplementary information.

Evaluation of Sequential Processing for the Extraction of Starch, Lipids, and Proteins From Wheat Bran

In line with the need to better utilize agricultural resources, and valorize underutilized fractions, we have developed protocols to increase the use of wheat bran, to improve utilization of this resource to additional products. Here, we report sequential processing for extraction of starch, lipids, and proteins from wheat brans with two different particle sizes leaving a rest-material enriched in dietary fiber. Mild water-based extraction of starch resulted in maximum 81.7 ± 0.67% yield. Supercritical fluid extraction of lipids by CO₂ resulted in 55.2 ± 2.4% yield. This was lower than the corresponding yield using Soxhlet extraction, which was used as a reference method, but allowed a continued extraction sequence without denaturation of the proteins remaining in the raw-material. Alkaline extraction of non-degraded proteins resulted in a yield corresponding to one third of the total protein in the material, which was improved to reach 62 ± 8% by a combination of wheat bran enzymes activation followed by Osborne fractionation. The remaining proteins were extracted in degraded form, resulting in maximum 91.6 ± 1.6% yield of the total proteins content. The remaining material in both fine and coarse bran had a fiber content that on average corresponded to 73 ± 3%. The current work allows separation of several compounds, which is enabling valorization of the bran raw-material into several products.

Nutraceutical and functional scenario of wheat straw

In the era of nutrition, much focus has been remunerated to functional and nutraceutical foodstuffs. The health endorsing potential of such provisions is attributed to affluent phytochemistry. These dynamic constituents have functional possessions that are imperative for cereal industry. The functional and nutraceutical significance of variety of foods is often accredited to their bioactive molecules. Numerous components have been considered but wheat straw and its diverse components are of prime consideration. In this comprehensive dissertation, efforts are directed to elaborate the functional and nutraceutical importance of wheat straw. Wheat straw is lignocellulosic materials including cellulose, hemicellulose and lignin. It hold various bioactive compounds such as policosanols, phytosterols, phenolics, and triterpenoids, having enormous nutraceutical properties like anti-allergenic, anti-artherogenic, anti-inflammatory, anti-microbial, antioxidant, anti-thrombotic, cardioprotective and vasodilatory effects, antiviral, and anticancer. These compounds are protecting against various ailments like hypercholesterolemia, intermittent claudication, benign prostatic hyperplasia and cardiovascular diseases. Additionally, wheat straw has demonstrated successfully, low cost, renewable, versatile, widely distributed, easily available source for the production of biogas, bioethanol, and biohydrogen in biorefineries to enhance the overall effectiveness of biomass consumption in protected and eco-friendly environment. Furthermore, its role in enhancing the quality and extending the shelf life of bakery products through reducing the progression of staling and retrogradation is limelight of the article.

Arabinoxylans and arabinogalactans: a comprehensive treatise

The functional and nutraceutical importance of various foods is often attributed to the bioactive molecules present in them. A number of components have been studied but dietary fiber and its different constituents are of prime consideration. Among these, arabinoxylan (AX) and arabinogalactan (AG) are of significant importance in that they hold potential in improving the quality of the baked products along with providing health benefits against various ailments. However, the improvements are dependent on their molecular weights, cross linkages, and solubility. Water-Extractable Arabinoxylan (WEAX) is more effective as compared to Water-Unextractable Arabinoxylan (WUEAX). In this review article, efforts were directed to describe the structural and molecular conformations of these functional ingredients. The discussion has been made regarding the functional properties of AX and AG, for example, improvements in water absorption capacities, dough stability time, and viscosity. They also improve the baking absorption of flour that is positively correlated with bread volume, the most important criterion for stakeholders. The arguments are also provided on the detrimental effects on gluten quality with some possible solutions. Their role in improving the quality and extending the shelf life of bread by reducing the process of staling and retrogradation is the main idea presented in the article. The nutraceutical perspectives were also highlighted as they are helpful in regulating blood cholesterol which thereby protect the body from cardiovascular disorders like atherosclerosis. Additionally, they act as prebiotics for microorganisms residing in the gastrointestinal tract.