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Wang L, Tang H, Li Y, Guo Z, Zou L, Li Z, Qiu J. Milling of buckwheat hull to cell-scale: Influences on the behaviors of protein and starch in dough and noodles. Food Chem 2023; 423:136347. [PMID: 37207513 DOI: 10.1016/j.foodchem.2023.136347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 04/14/2023] [Accepted: 05/08/2023] [Indexed: 05/21/2023]
Abstract
Superfine grinding of insoluble dietary fiber (IDF) is a promising method to improve the product quality by regulating the interaction between protein and starch. In this study, the effects of buckwheat-hull IDF powder, at cell-scale (50-10 μm) and tissue-scale (500-100 μm), on the dough rheology and noodle quality were investigated. Results showed that cell-scale IDF with higher exposure of active groups increased the viscoelasticity and deformation resistance of the dough, due to the aggregation of protein-protein and protein-IDF. Compared with the control sample, the addition of tissue-scale or cell-scale IDF significantly increased the starch gelatinization rate (β, C3-C2) and decreased the starch hot-gel stability. Cell-scale IDF increased the rigid structure (β-sheet) of protein, thus improving the noodle texture. The decreased cooking quality of cell-scale IDF-fortified noodles was related to the poor stability of rigid gluten matrix and the weakened interaction between water and macromolecules (starch and protein) during cooking.
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Affiliation(s)
- Lijuan Wang
- Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Hanqi Tang
- Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing 100083, China; Key Laboratory of Precision Nutrition and Food Quality, College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Yang Li
- Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing 100083, China; Key Laboratory of Precision Nutrition and Food Quality, College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Zicong Guo
- Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Zaigui Li
- Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing 100083, China.
| | - Ju Qiu
- Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing 100083, China.
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2
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Novotni D, Nanjara L, Štrkalj L, Drakula S, Čukelj Mustač N, Voučko B, Ćurić D. Influence of Particle Size and Xylanase Pretreatment of Proso Millet Bran on Physical, Sensory and Nutritive Features of Gluten-Free Bread. Food Technol Biotechnol 2023; 61:73-84. [PMID: 37200793 PMCID: PMC10187571 DOI: 10.17113/ftb.61.01.23.7776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Accepted: 11/02/2022] [Indexed: 05/20/2023] Open
Abstract
Research background Millet bran is a by-product rich in dietary fibre, micronutrients and bioactive compounds which are often deficient in a gluten-free diet. Previously, cryogenic grinding has been shown to improve the functionality of bran to some extent, although it offered limited benefits for bread making. This study aims to investigate the effects of adding proso millet bran depending on its particle size and xylanase pretreatment on the physicochemical, sensory and nutritional properties of gluten-free pan bread. Experimental approach Coarse bran (d50=223 μm) was ground to medium size (d50=157 μm) using an ultracentrifugal mill or to superfine particles (d50=8 μm) using a cryomill. Millet bran presoaked in water (for 16 h at 55 °C) with or without the addition of fungal xylanase (10 U/g) replaced 10% of the rice flour in the control bread. Bread specific volume, crumb texture, colour and viscosity were measured instrumentally. Along with proximate composition, the content of soluble and insoluble fibre, total phenolic compounds (TPC) and phenolic acids as well as total and bioaccessible minerals of bread were assessed. Sensory analysis of the bread samples included a descriptive, hedonic and ranking test. Results and conclusions Dietary fibre content (7.3-8.6 g/100 g) and TPC (42-57 mg/100 g) on dry mass basis of the bread loaves depended on bran particle size and xylanase pretreatment. The effect of xylanase pretreatment was most evident in the loaves with medium bran size in terms of higher content of fibre soluble in ethanol (45%) and free ferulic acid content (5%), improved bread volume (6%), crumb softness (16%) and elasticity (7%), but lower chewiness (15%) and viscosity (20-32%). Bread bitterness and dark colour were increased after adding medium-sized bran but its bitter aftertaste, crust crookedness, crumb hardness and graininess were reduced with xylanase pretreatment. Although bran addition impaired protein digestibility, it enriched the bread with iron (341%), magnesium (74%), copper (56%) and zinc (7.5%). Xylanase pretreatment of the bran resulted in the improved bioaccessibility of zinc and copper of the enriched bread compared to the control and bread without xylanase. Novelty and scientific contribution Application of xylanase to medium sized bran obtained by ultracentrifugal grinding was more successful than its application to superfine bran obtained by the multistage cryogrinding as it resulted in more soluble fibre in gluten-free bread. Moreover, xylanase was proven beneficial in maintaining desirable bread sensory properties and mineral bioaccessibility.
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Affiliation(s)
- Dubravka Novotni
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Ljiljana Nanjara
- University of Applied Sciences ‘Marko Marulić’, Petra Krešimira IV 30, 22300 Knin, Croatia
| | - Lucija Štrkalj
- Division of Food Sciences, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
- Corresponding author: E-mail:
| | - Saša Drakula
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Nikolina Čukelj Mustač
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Bojana Voučko
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Duška Ćurić
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
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3
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Chen Z, Mense AL, Brewer LR, Shi YC. Wheat bran layers: composition, structure, fractionation, and potential uses in foods. Crit Rev Food Sci Nutr 2023; 64:6636-6659. [PMID: 36728922 DOI: 10.1080/10408398.2023.2171962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Wheat bran, the main by-product of dry milling of wheat, is currently mainly used in the animal feed industry, but has attracted attention as a food ingredient owing to its high dietary fiber and phytochemical contents, providing excellent physiological effects. The bran layers (aleurone layer, outer pericarp and intermediate layer) contain different compositions, structures, and nutrients, and have different properties. Each layer, when separated and isolated, potentially could find more extensive applications in foods. This triggered interest in isolating the bran layers using milling and wet- or dry-fractionation techniques based on their chemical or physical properties. The recent progress has allowed the production of commercial products from wheat bran layers, particularly aleurone-rich products, enhancing the value of wheat bran layers and their applications in food. The present review highlights the recent advances in studying the chemical composition including distribution of chemical components, physical structure, biopolymer matrix, and physicochemical properties of each wheat bran layer. Technologies to fractionate wheat bran layers and utilization of different bran layers in foods are discussed and reviewed, providing new strategies for improving the value of wheat bran and utilization of wheat bran in foods.
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Affiliation(s)
- Zhongwei Chen
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, PR China
| | - Andrew L Mense
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
- Wheat Marketing Center, Portland, OR, USA
| | - Lauren R Brewer
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
| | - Yong-Cheng Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
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4
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Chen Z, Shen J, Yang Y, Wang H, Xu B. Intact aleurone cells limit the hydrolysis of endogenous lipids in wheat bran during storage. Food Res Int 2022; 161:111799. [DOI: 10.1016/j.foodres.2022.111799] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 07/07/2022] [Accepted: 08/18/2022] [Indexed: 11/15/2022]
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5
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Effect of physicochemical properties, pre-processing, and extraction on the functionality of wheat bran arabinoxylans in breadmaking - A review. Food Chem 2022; 383:132584. [PMID: 35413756 DOI: 10.1016/j.foodchem.2022.132584] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 01/27/2022] [Accepted: 02/25/2022] [Indexed: 12/25/2022]
Abstract
Arabinoxylan (AX) is an abundant hemicellulose in wheat bran and an important functional component in bakery products. This review compares preprocessing and extraction methods, and evaluates their effect on AX properties and functionality as a bread ingredient. The extraction process results in AX isolates or concentrates with varying molecular characteristics, indicating that the process can be adjusted to produce AX with targeted functionality. AX functionality in bread seems to depend on AX properties but also on AX addition level and interactions with other components. This review suggests that the use of AX with tailored properties together with properly optimized baking process could help increasing the amount of added fiber in bread while maintaining or even improving bread quality.
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6
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Wang Z, Chen Y, Wang W, Huang C, Hu Y, Johnston L, Wang F. Dietary Supplementation With Fine-Grinding Wheat Bran Improves Lipid Metabolism and Inflammatory Response via Modulating the Gut Microbiota Structure in Pregnant Sow. Front Microbiol 2022; 13:835950. [PMID: 35418966 PMCID: PMC8999112 DOI: 10.3389/fmicb.2022.835950] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Accepted: 02/08/2022] [Indexed: 12/12/2022] Open
Abstract
This study investigated the effects of fine-grinding wheat bran on pregnant sow body condition, lipid metabolism, inflammatory response, and gut microbiota. In this study, wheat bran was crushed into three particle sizes. A total of 60 Landrace × Yorkshire second parity sows were allotted to two groups: CWB (a diet containing coarse wheat bran with particle size of 605 μm) and FWB (a diet containing fine wheat bran with particle size of 438 μm). Fine-grinding wheat bran had higher soluble dietary fiber concentration, swelling capacity, water-holding capacity, and fermentability than coarse wheat bran. Pregnant sows fed FWB throughout pregnancy had lower body weight and fat deposition than sows fed CWB. And the piglet body weight at birth of the FWB group was remarkably increased. Serum concentrations of lipids (triglycerides, total cholesterol, and free fatty acid), interleukin 6, leptin, and resistin were decreased on day 90 of pregnancy by fine wheat bran supplementation. Feeding FWB significantly decreased abundance of Firmicutes and dramatically increased the abundance of Bacteroidetes at phylum level. At genus level, the abundance of Terrisporobacter was decreased in FWB feeding sows, but the abundance of Parabacteroides was increased. Fecal total short-chain fatty acids, propionate, and butyrate contents were markedly increased in the FWB group. The results suggested that the physicochemical properties of finely ground wheat bran had been improved. Dietary supplementation with fine wheat bran changed the gut microbiota structure and enhanced the short-chain fatty acids level, which improved the maternal body condition, metabolic and inflammatory status, and reproductive performance in sows.
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Affiliation(s)
- Zijie Wang
- State Key Lab of Animal Nutrition, College of Animal Science & Technology, China Agricultural University, Beijing, China
| | - Yifan Chen
- College of Animal Science and Technology, Hebei Agricultural University, Baoding, China
| | - Wenhui Wang
- State Key Lab of Animal Nutrition, College of Animal Science & Technology, China Agricultural University, Beijing, China
| | - Caiyun Huang
- College of Animal Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Yongfei Hu
- State Key Lab of Animal Nutrition, College of Animal Science & Technology, China Agricultural University, Beijing, China
| | - Lee Johnston
- Swine Nutrition and Production, West Central Research and Outreach Center, University of Minnesota, Morris, MN, United States
| | - Fenglai Wang
- State Key Lab of Animal Nutrition, College of Animal Science & Technology, China Agricultural University, Beijing, China
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7
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Foodomics in wheat flour reveals phenolic profile of different genotypes and technological qualities. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112519] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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8
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Cammerata A, Laddomada B, Milano F, Camerlengo F, Bonarrigo M, Masci S, Sestili F. Qualitative Characterization of Unrefined Durum Wheat Air-Classified Fractions. Foods 2021; 10:foods10112817. [PMID: 34829105 PMCID: PMC8618629 DOI: 10.3390/foods10112817] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 11/11/2021] [Accepted: 11/13/2021] [Indexed: 01/15/2023] Open
Abstract
Durum wheat milling is a key process step to improve the quality and safety of final products. The aim of this study was to characterize three bran-enriched milling fractions (i.e., F250, G230 and G250), obtained from three durum wheat grain samples, by using an innovative micronization and air-classification technology. Milling fractions were characterized for main standard quality parameters and for alveographic properties, starch composition and content, phenolic acids, antioxidant activity and ATIs. Results showed that yield recovery, ash content and particle size distributions were influenced either by the operating conditions (230 or 250) or by the grain samples. While total starch content was lower in the micronized sample and air-classified fractions, the P/L ratio increased in air-classified fractions as compared to semolina. Six main individual phenolic acids were identified through HPLC-DAD analysis (i.e., ferulic acid, vanillic acid, p-coumaric acid, sinapic acid, syringic and p-hydroxybenzoic acids). Compared to semolina, higher contents of all individual phenolic components were found in all bran-enriched fractions. The highest rise of TPAs occurred in the F250 fraction, which was maintained in the derived pasta. Moreover, bran-enriched fractions showed significant reductions of ATIs content versus semolina. Overall, our data suggest the potential health benefits of F250, G230 and G250 and support their use to make durum-based foods.
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Affiliation(s)
- Alessandro Cammerata
- Council for Agricultural Research and Economics, Research Centre for Engineering and Agro-Food Processing, Via Manziana 30, 00189 Rome, Italy;
| | - Barbara Laddomada
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Monteroni, 73100 Lecce, Italy; (F.C.); (M.B.); (S.M.)
- Correspondence: (B.L.); (F.S.); Tel.: +39-0832-422613 (B.L.); +39-328-8866276 (F.S.)
| | - Francesco Milano
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis snc, 01100 Viterbo, Italy;
| | - Francesco Camerlengo
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Monteroni, 73100 Lecce, Italy; (F.C.); (M.B.); (S.M.)
| | - Marco Bonarrigo
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Monteroni, 73100 Lecce, Italy; (F.C.); (M.B.); (S.M.)
| | - Stefania Masci
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Monteroni, 73100 Lecce, Italy; (F.C.); (M.B.); (S.M.)
| | - Francesco Sestili
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Monteroni, 73100 Lecce, Italy; (F.C.); (M.B.); (S.M.)
- Correspondence: (B.L.); (F.S.); Tel.: +39-0832-422613 (B.L.); +39-328-8866276 (F.S.)
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9
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Inzunza-Soto M, Thai S, Sinrod AJG, Olson DA, Avena-Bustillos RJ, Li X, Rolston MR, Wang SC, Teran-Cabanillas E, Yokoyama W, McHugh TH. Health benefits of first and second extraction drum-dried pitted olive pomace. J Food Sci 2021; 86:4865-4876. [PMID: 34642970 DOI: 10.1111/1750-3841.15925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2021] [Revised: 08/31/2021] [Accepted: 09/03/2021] [Indexed: 10/20/2022]
Abstract
Olive pomace (OP) is the main by-product of olive oil extraction. After pit and skin removal, OP pulp has high concentrations of dietary fiber and phenolics with high antioxidant capacity. This study evaluated mice health benefits of drum-dried pitted OP pulp obtained after first and second oil extraction. Fresh OP was steam blanched, then pits and skins separated in a pulper/finisher, and pulp drum-dried and milled. OP was characterized by proximate analysis, total soluble phenolics (TSP), individual phenolics, and dietary fiber. Drum-dried pitted OP from first and second extraction was formulated at 10% and 20% in a high fat mice diet. Low fat (5%) and high fat (18%) control diets were also used for comparison. First extraction OP had higher TSP than OP from second extraction. Hydroxytyrosol was the main phenolic in OP. Mice weight gain was lower for the four OP diets compared to high and low-fat control diets. Fecal protein was high for all OP diets, indicating poor protein retention in mice, possibly by phenolics binding of protein and enzymes. Liver weight and adipose tissue were lower in mice consuming the four high fat OP diets compared to high fat control diet. Also, there was no effect on blood glucose by OP in diets. Mice gut microbiota analysis indicated that Actinobacteria decreased in the OP diets compared to the two control diets while Bacteroidetes increased, indicating a positive correlation with reduced body fat and weight. Drum-dried pitted OP is a novel agricultural by-product with its bioactive compounds having the potential to be incorporated in feeds and foods providing health benefits. PRACTICAL APPLICATION: Drum-dried pitted olive pomace can be produced from first or second olive oil extraction byproducts to be used as a shelf-stable healthy food or feed supplement.
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Affiliation(s)
- Marce Inzunza-Soto
- Facultad de Ciencias de la Nutrición y Gastronomía, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, México
| | - Sandy Thai
- Western Regional Research Center, Healthy Processed Foods Research, Albany, California, USA
| | - Amanda J G Sinrod
- Department of Food Science and Technology, University of California, Davis, California, USA
| | - Donald A Olson
- Western Regional Research Center, Healthy Processed Foods Research, Albany, California, USA
| | | | - Xueqi Li
- Olive Center, University of California, Davis, California, USA
| | - Matthew R Rolston
- Host Microbe Systems Biology Core, University of California, Davis, California, USA
| | - Selina C Wang
- Department of Food Science and Technology, University of California, Davis, California, USA
| | - Eli Teran-Cabanillas
- Facultad de Ciencias de la Nutrición y Gastronomía, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, México
| | - Wallace Yokoyama
- Western Regional Research Center, Healthy Processed Foods Research, Albany, California, USA
| | - Tara H McHugh
- Western Regional Research Center, Healthy Processed Foods Research, Albany, California, USA
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10
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Radoš K, Čukelj Mustač N, Drakula S, Novotni D, Benković M, Kraljić K, Štifter S, Voučko B, Ćurić D. The effect of cryo‐grinding and size separation on bioactive profile of buckwheat hulls. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15137] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Kristina Radoš
- Faculty of Food Technology and Biotechnology University of Zagreb Pierottijeva 6 Zagreb10000Croatia
| | - Nikolina Čukelj Mustač
- Faculty of Food Technology and Biotechnology University of Zagreb Pierottijeva 6 Zagreb10000Croatia
| | - Saša Drakula
- Faculty of Food Technology and Biotechnology University of Zagreb Pierottijeva 6 Zagreb10000Croatia
| | - Dubravka Novotni
- Faculty of Food Technology and Biotechnology University of Zagreb Pierottijeva 6 Zagreb10000Croatia
| | - Maja Benković
- Faculty of Food Technology and Biotechnology University of Zagreb Pierottijeva 6 Zagreb10000Croatia
| | - Klara Kraljić
- Faculty of Food Technology and Biotechnology University of Zagreb Pierottijeva 6 Zagreb10000Croatia
| | - Sanja Štifter
- Faculty of Medicine University of Rijeka Braće Branchetta 20 Rijeka51000Croatia
| | - Bojana Voučko
- Faculty of Food Technology and Biotechnology University of Zagreb Pierottijeva 6 Zagreb10000Croatia
| | - Duška Ćurić
- Faculty of Food Technology and Biotechnology University of Zagreb Pierottijeva 6 Zagreb10000Croatia
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11
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Luithui Y, Kamani MH, Sreerama YN, Meera MS. Impact of hydrothermal processing on squalene, α-tocopherol, and fatty acid content in Job's tears grain milled fractions: evaluation of their storage stability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2319-2327. [PMID: 33006766 DOI: 10.1002/jsfa.10853] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Revised: 09/03/2020] [Accepted: 10/02/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Job's tears possess an exceptionally high amount of fat and the unsaponifiable fraction is a potential source of bioactive compounds. The aim of this study was to determine the effect of hydrothermal processing on squalene, α-tocopherol, and fatty acids in the whole-grain, milled fractions, and their storage stability. RESULTS The highest level of squalene content was found in the bran fractions of native and processed Job's tears (11.54-12.75 mg 100 g-1 ). A remarkably high amount of α-tocopherol was also found in the bran (59.75 ± 0.47 mg 100 g-1 ) and germ (67.05 ± 0.94 mg 100 g-1 ) of the processed grain fractions. The storage stability evaluation of these bioactive compounds in the polished grains revealed no significant difference between 0 and 15 days of storage under elevated temprature of 37 °C and 92% relative humidity (accelarated storage conidition) and retained the bioactive compounds longer in the processed grains. CONCLUSION These results suggest that the processed Job's tears milled fractions with high bioactive compounds and improved shelf life can be used as food ingredients in product development. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Yoya Luithui
- Department of Grain Science and Technology, CSIR - Central Food Technological Research Institute, Mysore, India
- Academy of Scientific and Innovative Research, Ghaziabad, India
| | - Mohammad Hassan Kamani
- Department of Grain Science and Technology, CSIR - Central Food Technological Research Institute, Mysore, India
| | - Yadahally N Sreerama
- Department of Grain Science and Technology, CSIR - Central Food Technological Research Institute, Mysore, India
| | - Manchanahally S Meera
- Department of Grain Science and Technology, CSIR - Central Food Technological Research Institute, Mysore, India
- Academy of Scientific and Innovative Research, Ghaziabad, India
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12
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Maitra S, Singh V. Balancing sugar recovery and inhibitor generation during energycane processing: Coupling cryogenic grinding with hydrothermal pretreatment at low temperatures. BIORESOURCE TECHNOLOGY 2021; 321:124424. [PMID: 33298346 DOI: 10.1016/j.biortech.2020.124424] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/26/2020] [Revised: 11/12/2020] [Accepted: 11/13/2020] [Indexed: 05/10/2023]
Abstract
Pretreatment of lignocellulosic biomass at high temperatures or with oxidizing chemicals generate various inhibitors that restrict the efficient bioconversion of sugars in subsequent steps. The present study systematically investigates individual and combinatorial effects of pretreatment parameters on the generation of inhibitors. A plot between pretreatment temperature and inhibitor revealed optimum pretreatment temperature for energycane bagasse i.e., 170 °C beyond which total inhibitor production increased exponentially. No inhibitor production was observed on mechanical processing i.e., disk milling/cryogenic grinding of biomass. Evaluation of response surface regression exhibited that biomass solids loading has a significant effect on inhibitor generation at higher temperatures. The concentrations of certain inhibitors such as acetic acid, furfurals, and HMF increased more than 3-folds on doubling the solids loading. Furthermore, a novel low-severity approach of low-temperature hydrothermal pretreatment coupled with cryogenic grinding for lignocellulosic biomasses has been introduced which improved sugar yields while maintaining a low inhibitor concentration.
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Affiliation(s)
- Shraddha Maitra
- Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, IL, USA
| | - Vijay Singh
- Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, IL, USA.
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13
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Aldughpassi A, Zafar T, Sidhu JS, Al-Hassawi F, Abdullah MM, Al-Othman A. Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:8867402. [PMID: 33457400 PMCID: PMC7787796 DOI: 10.1155/2020/8867402] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 11/30/2020] [Accepted: 12/08/2020] [Indexed: 11/18/2022]
Abstract
Arabic bread (khubuz) made from white flour is the staple food in the Arabic countries but has now become popular all over the world. A different approach of producing high fiber bread with improved quality can be produced using white flour with added mill fractions, but the addition of mill fractions has been shown to adversely affect the dough characteristics. Therefore, the effect of adding mill fractions on the rheological characteristics of dough was investigated using Brabender Farinograph and Extensograph with the major objective of eliminating their deleterious effects on dough quality, mainly by using psyllium husk, and also reported as an excellent source of soluble dietary fiber. Addition of fine bran, coarse bran, and raw wheat germ decreased the extensibility and resistance to extension and area under curve, lower dough stability, but enhanced water absorption and peak time. Addition of psyllium husk, though reduced the extensibility, but did not affect the area under the curve adversely, thus overcame some of the negative effects on rheological characteristics of the white flour dough. It was concluded that the use of psyllium husk will evidently help the bakers to produce nutritious and acceptable quality Arabic bread.
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Affiliation(s)
- Ahmad Aldughpassi
- Department of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat, 13060, Kuwait
| | - Tasleem Zafar
- Department of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat, 13060, Kuwait
| | - Jiwan S. Sidhu
- Department of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat, 13060, Kuwait
- Food Science & Nutrition Program, P.O. Box. 24885, Safat, 13109, Kuwait
| | - Fatima Al-Hassawi
- Department of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat, 13060, Kuwait
| | - Mohammad Mirza Abdullah
- Department of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat, 13060, Kuwait
| | - Amani Al-Othman
- Information and Communications Technology Dept, Kuwait Institute for Scientific Research, P.O. Box. 24885, Safat, 13109, Kuwait
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14
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De Bondt Y, Liberloo I, Roye C, Windhab EJ, Lamothe L, King R, Courtin CM. The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat Bran. Foods 2020; 9:E1755. [PMID: 33260871 PMCID: PMC7759771 DOI: 10.3390/foods9121755] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 11/13/2020] [Accepted: 11/24/2020] [Indexed: 11/16/2022] Open
Abstract
Wheat bran consumption is associated with several health benefits, but its incorporation into food products remains low because of sensory and technofunctional issues. Besides, its full beneficial potential is probably not achieved because of its recalcitrant nature and inaccessible structure. Particle size reduction can affect both technofunctional and nutrition-related properties. Therefore, in this study, wet milling and cryogenic milling, two techniques that showed potential for extreme particle size reduction, were used. The effect of the milling techniques, performed on laboratory and large scale, was evaluated on the structure and physicochemical properties of wheat bran. With a median particle size (d50) of 6 µm, the smallest particle size was achieved with cryogenic milling on a laboratory scale. Cryogenic milling on a large scale and wet milling on laboratory and large scale resulted in a particle size reduction to a d50 of 28-38 µm. In the milled samples, the wheat bran structure was broken down, and almost all cells were opened. Wet milling on laboratory and large scale resulted in bran with a more porous structure, a larger surface area and a higher capacity for binding water compared to cryogenic milling on a large scale. The extensive particle size reduction by cryogenic milling on a laboratory scale resulted in wheat bran with the highest surface area and strong water retention capacity. Endogenous enzyme activity and mechanical breakdown during the different milling procedures resulted in different extents of breakdown of starch, sucrose, β-glucan, arabinoxylan and phytate. Therefore, the diverse impact of the milling techniques on the physicochemical properties of wheat bran could be used to target different technofunctional and health-related properties.
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Affiliation(s)
- Yamina De Bondt
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium; (I.L.); (C.R.); (C.M.C.)
| | - Inge Liberloo
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium; (I.L.); (C.R.); (C.M.C.)
| | - Chiara Roye
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium; (I.L.); (C.R.); (C.M.C.)
| | - Erich J. Windhab
- Food Process Engineering Group, ETH Zürich, LFO E18, Schmelzbergstrasse 9, 8092 Zürich, Switzerland;
| | - Lisa Lamothe
- Institute of Materials Science, Nestlé Research, Route du Jorat 57, CH-1000 Lausanne, Switzerland; (L.L.); (R.K.)
| | - Roberto King
- Institute of Materials Science, Nestlé Research, Route du Jorat 57, CH-1000 Lausanne, Switzerland; (L.L.); (R.K.)
| | - Christophe M. Courtin
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium; (I.L.); (C.R.); (C.M.C.)
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15
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Jin X, Lin S, Gao J, Wang Y, Ying J, Dong Z, Zhou W. How manipulation of wheat bran by superfine-grinding affects a wide spectrum of dough rheological properties. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103081] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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16
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Ignat MV, Salanță LC, Pop OL, Pop CR, Tofană M, Mudura E, Coldea TE, Borșa A, Pasqualone A. Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages. Foods 2020; 9:E1031. [PMID: 32752167 PMCID: PMC7466267 DOI: 10.3390/foods9081031] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 07/29/2020] [Accepted: 07/30/2020] [Indexed: 12/12/2022] Open
Abstract
Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting attributes. Considering the attractive sensory traits and due to increased consumer awareness of the importance of healthy nutrition, the market for functional, natural, and non-alcoholic beverages is steadily increasing all over the world. This paper outlines the current achievements and technological development employed to enhance the qualitative and nutritional status of non-alcoholic fermented cereal beverages (NFCBs). Following an in-depth review of various scientific publications, current production methods are discussed as having the potential to enhance the functional properties of NFCBs and their safety, as a promising approach to help consumers in their efforts to improve their nutrition and health status. Moreover, key aspects concerning production techniques, fermentation methods, and the nutritional value of NFCBs are highlighted, together with their potential health benefits and current consumption trends. Further research efforts are required in the segment of traditional fermented cereal beverages to identify new potentially probiotic microorganisms and starter cultures, novel ingredients as fermentation substrates, and to finally elucidate the contributions of microorganisms and enzymes in the fermentation process.
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Affiliation(s)
- Maria Valentina Ignat
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (M.V.I.); (E.M.); (T.E.C.); (A.B.)
| | - Liana Claudia Salanță
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (O.L.P.); (C.R.P.); (M.T.)
| | - Oana Lelia Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (O.L.P.); (C.R.P.); (M.T.)
| | - Carmen Rodica Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (O.L.P.); (C.R.P.); (M.T.)
| | - Maria Tofană
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (O.L.P.); (C.R.P.); (M.T.)
| | - Elena Mudura
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (M.V.I.); (E.M.); (T.E.C.); (A.B.)
| | - Teodora Emilia Coldea
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (M.V.I.); (E.M.); (T.E.C.); (A.B.)
| | - Andrei Borșa
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (M.V.I.); (E.M.); (T.E.C.); (A.B.)
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, University of Bari ‘Aldo Moro’, Via Amendola, 165/A, 70126 Bari, Italy;
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17
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Abstract
Owing to the health benefits associated with whole grains, there has been a sustained global effort to increase their consumption, with many countries developing guidelines for recommended amounts of whole grain intake. In China, the consumption of whole grains is low. This is due, in part, to technical obstacles in the development of whole grain foods. This review focuses on possible solutions in the whole value chain and the application of new food technologies to develop whole grain foods that taste better, have more appealing texture, are safe to consume, and better retain bioactive compounds.
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Affiliation(s)
- Bin Tan
- Institute of Grain and Oil Processing, Academy of National Food and Strategic Reserves Administration, Beijing, People's Republic of China
| | - Na-Na Wu
- Institute of Grain and Oil Processing, Academy of National Food and Strategic Reserves Administration, Beijing, People's Republic of China
| | - Xiao-Tong Zhai
- Institute of Grain and Oil Processing, Academy of National Food and Strategic Reserves Administration, Beijing, People's Republic of China
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18
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Duque SMM, Leong SY, Agyei D, Singh J, Larsen N, Oey I. Modifications in the physicochemical properties of flour “fractions” after Pulsed Electric Fields treatment of thermally processed oat. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102406] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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19
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Saka İ, Özkaya H, Özkaya B. Potential utilization of bulgur bran as a source of dietary fiber in cookies. Cereal Chem 2020. [DOI: 10.1002/cche.10315] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- İrem Saka
- Faculty of EngineeringDepartment of Food EngineeringAnkara UniversityGölbaşı Campus Ankara Turkey
| | - Hazım Özkaya
- Faculty of EngineeringDepartment of Food EngineeringAnkara UniversityGölbaşı Campus Ankara Turkey
| | - Berrin Özkaya
- Faculty of EngineeringDepartment of Food EngineeringAnkara UniversityGölbaşı Campus Ankara Turkey
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20
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Nikinmaa M, Kajala I, Liu X, Nordlund E, Sozer N. The role of rye bran acidification and in situ dextran formation on structure and texture of high fibre extrudates. Food Res Int 2020; 137:109438. [PMID: 33233119 DOI: 10.1016/j.foodres.2020.109438] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 06/04/2020] [Accepted: 06/11/2020] [Indexed: 10/24/2022]
Abstract
High insoluble dietary fibre content causes challenges with structure and texture in extrusion. This paper focused on studying the structure of extrudate enriched with rye bran modified in different ways. Fermentation of rye bran with dextran-producing Weissella confusa (with 10 g/100 g, 5 g/100 g and 0 g/100 g added sucrose as substrate for dextran production), in situ enzymatic production of dextran in the bran and chemical acidification of bran with lactic acid were compared in extrusion trials. Endosperm rye flour was the base in extrusion, of which 32 g/100 g was substituted for rye bran. Fermentation with dextran production showed similar improvement in extrudate expansion as chemically acidified bran samples (489 and 493%), in comparison with native bran (420%). Similarly, these treatments decreased extrudate hardness and increased crispiness index (CI) (16 N, 0.06 and 14 N, 0.071 respectively) compared to the control (39 N, 0.008). Enzymatically produced dextran did not affect expansion, although it decreased hardness (26 N) and increased CI compared to the control (0.023). Chemical changes in the fermented and acidified rye bran included reduction in insoluble dietary fibre (DF) (19 g/100 g → 17 g/100 g) and increase in soluble DF (5.17 g/100 g → 5.51-7.19 g/100 g), as well as soluble protein (8 g/100 g → 11 g/100 g) content. Lactic acid bacteria fermentation or acidification is therefore a promising method to increase the functionality of rye bran in extrusion.
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Affiliation(s)
- Markus Nikinmaa
- VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 Espoo, Finland.
| | - Ilkka Kajala
- VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 Espoo, Finland
| | - Xia Liu
- General Mills, United States
| | - Emilia Nordlund
- VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 Espoo, Finland
| | - Nesli Sozer
- VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 Espoo, Finland
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21
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Liu S, Yu J, Zou J, Yang Y, Cui L, Chang X. Effects of different drying and milling methods on the physicochemical properties and phenolic content of hawthorn fruit powders. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14460] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Suwen Liu
- College of Food Science & Technology Hebei Normal University of Science and Technology Qinhuangdao China
- Hebei Yanshan Special Industrial Technology Research Institute Qinhuangdao China
| | - Jincheng Yu
- College of Food Science & Technology Hebei Normal University of Science and Technology Qinhuangdao China
| | - Jing Zou
- College of Food Science & Technology Hebei Normal University of Science and Technology Qinhuangdao China
| | - Yang Yang
- College of Food Science & Technology Hebei Normal University of Science and Technology Qinhuangdao China
| | - Lixian Cui
- Hebei Academy of Agriculture and Forestry Sciences Changli Fruit Tree Research Institute Qinhuangdao China
| | - Xuedong Chang
- College of Food Science & Technology Hebei Normal University of Science and Technology Qinhuangdao China
- Hebei Yanshan Special Industrial Technology Research Institute Qinhuangdao China
- Hebei Hawthorn (Chengde) Industrial Technology Research Institute Chengde China
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22
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Junejo SA, Geng H, Li S, Kaka AK, Rashid A, Zhou Y. Superfine wheat bran improves the hyperglycemic and hyperlipidemic properties in a high-fat rat model. Food Sci Biotechnol 2020; 29:559-567. [PMID: 32296567 DOI: 10.1007/s10068-019-00684-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 07/31/2019] [Accepted: 09/16/2019] [Indexed: 11/29/2022] Open
Abstract
Wheat bran (WB) is an abundant source of fiber, promoting the health for constipation, irritable bowel syndrome, and gastrointestinal disorders. However, the role of superfine-WB in improving the obesity, hyperglycemia, and hyperlipidemia needs to be revealed. The superfine-WB (low and high treatments) was studied on body-weight, blood sugar, serum, and liver lipids in a high-fat rat model for 5-weeks. The high-fat diet substantially increased body-weight, sugar levels, lipids, and malondialdehyde in serum and liver. In contrast, the superfine-WB treatments reduced food and energy intake, postprandial glucose, body-weight, blood and liver cholesterol, triglycerides, malondialdehyde, low-density lipoprotein, and increased the level of high-density lipoprotein. Additionally, when the two different concentrations were compared, the maximum impact was exhibited by the superfine-WB containing high concentration. These results suggest that the superfine-WB significantly improves the hyperglycemia, hyperlipidemia, and possibly also protecting against other acute, recurrent, or chronic diseases.
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Affiliation(s)
- Shahid Ahmed Junejo
- 1Key Laboratory of Agricultural Products Processing Engineering, Anhui Agricultural University, 130 Chang Jiang West Road, Hefei, 230036 People's Republic of China.,2School of Food Science and Engineering, The Key Laboratory for Green Processing of Natural Products and Products Safety, South China University of Technology, Guangzhou, 510640 People's Republic of China
| | - Huihui Geng
- 1Key Laboratory of Agricultural Products Processing Engineering, Anhui Agricultural University, 130 Chang Jiang West Road, Hefei, 230036 People's Republic of China
| | - Songnan Li
- 2School of Food Science and Engineering, The Key Laboratory for Green Processing of Natural Products and Products Safety, South China University of Technology, Guangzhou, 510640 People's Republic of China
| | - Ajeet Kumar Kaka
- Department of Post-Harvest Technology and Process Engineering, Khairpur College of Agricultural Engineering and Technology, Khairpur Mir's, Pakistan
| | - Alam Rashid
- 1Key Laboratory of Agricultural Products Processing Engineering, Anhui Agricultural University, 130 Chang Jiang West Road, Hefei, 230036 People's Republic of China
| | - Yibin Zhou
- 1Key Laboratory of Agricultural Products Processing Engineering, Anhui Agricultural University, 130 Chang Jiang West Road, Hefei, 230036 People's Republic of China
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23
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Spaggiari M, Righetti L, Folloni S, Ranieri R, Dall'Asta C, Galaverna G. Impact of air classification, with and without micronisation, on the lipid component of rice bran (
Oryza sativa
L.): a focus on mono‐, di‐ and triacylglycerols. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14537] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Marco Spaggiari
- Department of Food and Drug University of Parma Parco Area delle Scienze 17/A 43124 Parma Italy
| | - Laura Righetti
- Department of Food and Drug University of Parma Parco Area delle Scienze 17/A 43124 Parma Italy
| | - Silvia Folloni
- Open Fields s.r.l. str. Consortile, 2 43044 Collecchio Parma Italy
| | - Roberto Ranieri
- Open Fields s.r.l. str. Consortile, 2 43044 Collecchio Parma Italy
| | - Chiara Dall'Asta
- Department of Food and Drug University of Parma Parco Area delle Scienze 17/A 43124 Parma Italy
| | - Gianni Galaverna
- Department of Food and Drug University of Parma Parco Area delle Scienze 17/A 43124 Parma Italy
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24
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Protonotariou S, Stergiou P, Christaki M, Mandala IG. Physical properties and sensory evaluation of bread containing micronized whole wheat flour. Food Chem 2020; 318:126497. [PMID: 32126472 DOI: 10.1016/j.foodchem.2020.126497] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 02/18/2020] [Accepted: 02/24/2020] [Indexed: 11/29/2022]
Abstract
The aim of this study was to evaluate the potential use of micronized whole wheat flours in breadmaking. The micronization process was achieved by a jet mill and flours (JF) of particle size, ranged from 17 to 84 μm, were used. According to the particle size of the JF, the amount of water added to dough changed and ranged from 77 to 84% as it was calculated in farinograph experiments. JF breads had higher bread yield, firmer crumb, higher elasticity, lower porosity and darker bread color compared to control whole wheat bread. Overall a lower particle size of JF resulted in a close structure of bread. According to sensory evaluation, difference among samples was difficult to perceive. During storage JF bread presented lower limiting firmness potential. After all, there is evidence that jet milled flour determined bread physical characteristics and further storage stability.
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Affiliation(s)
- Styliani Protonotariou
- Laboratory of Food Process Engineering, Department of Food Science & Human Nutrition, Agricultural University of Athens, Iera odos 75, 11855 Athens, Greece
| | - Panagiota Stergiou
- Laboratory of Food Process Engineering, Department of Food Science & Human Nutrition, Agricultural University of Athens, Iera odos 75, 11855 Athens, Greece
| | - Marianna Christaki
- Laboratory of Food Process Engineering, Department of Food Science & Human Nutrition, Agricultural University of Athens, Iera odos 75, 11855 Athens, Greece
| | - Ioanna G Mandala
- Laboratory of Food Process Engineering, Department of Food Science & Human Nutrition, Agricultural University of Athens, Iera odos 75, 11855 Athens, Greece.
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25
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Manufacture of fine cellulose powder from chemically crosslinked kraft pulp sheets using dry milling. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2019.11.064] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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26
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Unravelling the consequences of ultra-fine milling on physical and chemical characteristics of flax fibres. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2019.10.024] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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27
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Čukelj Mustač N, Novotni D, Habuš M, Drakula S, Nanjara L, Voučko B, Benković M, Ćurić D. Storage stability, micronisation, and application of nutrient-dense fraction of proso millet bran in gluten-free bread. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2019.102864] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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28
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Balbino S, Dorić M, Vidaković S, Kraljić K, Škevin D, Drakula S, Voučko B, Čukelj N, Obranović M, Ćurić D. Application of cryogenic grinding pretreatment to enhance extractability of bioactive molecules from pumpkin seed cake. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13300] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Sandra Balbino
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Martina Dorić
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Silvija Vidaković
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Klara Kraljić
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Dubravka Škevin
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Saša Drakula
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Bojana Voučko
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Nikolina Čukelj
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Marko Obranović
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Duška Ćurić
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
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29
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Nikinmaa M, Mattila O, Holopainen-Mantila U, Heiniö RL, Nordlund E. Impact of lactic acid bacteria starter cultures and hydrolytic enzymes on the characteristics of wholegrain crackers. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.04.016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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30
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Lee YT, Shim MJ, Goh HK, Mok C, Puligundla P. Effect of jet milling on the physicochemical properties, pasting properties, and in vitro starch digestibility of germinated brown rice flour. Food Chem 2019; 282:164-168. [DOI: 10.1016/j.foodchem.2018.07.179] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2017] [Revised: 05/23/2018] [Accepted: 07/25/2018] [Indexed: 11/24/2022]
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31
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Junejo SA, Zhang L, Yang L, Wang N, Zhou Y, Xia Y, Wang H. Anti-hyperlipidemic and hepatoprotective properties of wheat bran with different particle sizes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1990-1996. [PMID: 30270442 DOI: 10.1002/jsfa.9397] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/03/2018] [Revised: 09/24/2018] [Accepted: 09/24/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Wheat bran has been shown to have health-promoting benefits in relation to diabetes, colorectal cancer, cardiovascular disease, constipation, irritable bowel syndrome, diverticulitis, and gastrointestinal disease. However, its effects on obesity, hyperglycemia, hepatotoxicity, and hyperlipidemia are not yet clear. The effects of the consumption of wheat bran of different particle sizes (coarse, 427.55 µm versus ultra-fine, 11.63 µm) on body weight, serum glucose, liver, and blood lipid metabolism levels in high-fat-diet induced rats fed for 5 weeks were investigated. RESULTS The high-fat diet significantly increased body weight, serum glucose, serum and liver lipids, and malondialdehyde levels. However, addition of coarse and ultra-fine wheat bran to a high-fat diet decreased weight gain, reduced the levels of serum and liver total cholesterol, triglycerides, malondialdehyde, serum low-density lipoprotein, and serum glucose, and improved serum high-density lipoprotein. Moreover, when two particle sizes were compared, the highest impact was exhibited by the wheat bran containing the larger particle size. CONCLUSIONS The results suggest that micronized wheat bran significantly improves anti-hyperlipidemic and hepatoprotective properties that might provide a safeguard to protect humans against metabolic syndrome abnormalities and other acute, recurrent, or chronic diseases. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Shahid A Junejo
- School of Tea and Food Technology, Anhui Agricultural University, 130 Chang Jiang West Road, Hefei, China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Liping Yang
- School of Tea and Food Technology, Anhui Agricultural University, 130 Chang Jiang West Road, Hefei, China
| | - Naifu Wang
- School of Tea and Food Technology, Anhui Agricultural University, 130 Chang Jiang West Road, Hefei, China
| | - Yibin Zhou
- School of Tea and Food Technology, Anhui Agricultural University, 130 Chang Jiang West Road, Hefei, China
| | - Yuesheng Xia
- School of Tea and Food Technology, Anhui Agricultural University, 130 Chang Jiang West Road, Hefei, China
| | - Haisong Wang
- School of Tea and Food Technology, Anhui Agricultural University, 130 Chang Jiang West Road, Hefei, China
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32
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Luithui Y, Baghya Nisha R, Meera MS. Cereal by-products as an important functional ingredient: effect of processing. Journal of Food Science and Technology 2018; 56:1-11. [PMID: 30728541 DOI: 10.1007/s13197-018-3461-y] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/01/2018] [Accepted: 10/16/2018] [Indexed: 12/01/2022]
Abstract
Cereal is a staple food and major nutrition source throughout the world. The cereal bran obtained from milling as by-product contains multiple benefits and health-promoting components such as dietary fiber, minerals, vitamins, polyphenols, and phytosterols. However, these by-products are usually undervalued and used in animal feed. To increase the functional and food value, processing techniques linked to improving nutritional characteristics, sensory properties and reducing the inhibitory factors have been developed. These processing techniques include mechanical, enzymatic and thermal processing. It aims to improve the functional properties, enhance the extractability of beneficial food ingredients, reduce the complex structure of the bran and improve solubility, decrease the content of inhibitory factors and improve the bio-accessibility of micronutrients. This review highlights the various technological interventions and application of appropriate processing techniques to process cereal bran for the isolation of functional food ingredient and thus utilizing the nutritious by-product of cereal processing industry.
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Affiliation(s)
- Yoya Luithui
- Department of Grain Science Technology, CSIR-CFTRI, Mysore, 570020 Karnataka India
| | - R Baghya Nisha
- Department of Grain Science Technology, CSIR-CFTRI, Mysore, 570020 Karnataka India
| | - M S Meera
- Department of Grain Science Technology, CSIR-CFTRI, Mysore, 570020 Karnataka India
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Mayer-Laigle C, Rajaonarivony RK, Blanc N, Rouau X. Comminution of Dry Lignocellulosic Biomass: Part II. Technologies, Improvement of Milling Performances, and Security Issues. Bioengineering (Basel) 2018; 5:bioengineering5030050. [PMID: 29932152 PMCID: PMC6165348 DOI: 10.3390/bioengineering5030050] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2018] [Revised: 06/11/2018] [Accepted: 06/20/2018] [Indexed: 11/16/2022] Open
Abstract
Lignocellulosic feedstocks present a growing interest in many industrial processes as they are an ecological alternative to petroleum-based products. Generally, the size of plant raw materials needs to be reduced by milling step(s), to increase density, facilitate transport and storage, and to increase reactivity. However, this unit operation can prove to be important in term of investments, functioning costs, and energy consumption if the process is not fully adapted to the histological structure of the plant material, possibly challenging the profitability of the whole chain of the biomass conversion. In this paper, the different technologies that can be used for the milling of lignocellulosic biomass were reviewed and different avenues are suggested to improve the milling performances thanks to thermal pretreatments. Based on examples on wheat straw milling, the main points to take into consideration in the choice of a milling technologies have been highlighted in regards to the specifications of ground powder. A specific focus on the hazards associated to the milling and the manipulation of fine biomass particles is also realized at the end of the paper from the perspective of industrial applications.
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Affiliation(s)
- Claire Mayer-Laigle
- UMR Ingénierie des Agropolymères et des Technologies Emergentes (IATE), University of Montpellier, CIRAD, INRA, Montpellier SupAgro, 34060 Montpellier CEDEX 01, France.
| | - Rova Karine Rajaonarivony
- UMR Ingénierie des Agropolymères et des Technologies Emergentes (IATE), University of Montpellier, CIRAD, INRA, Montpellier SupAgro, 34060 Montpellier CEDEX 01, France.
| | - Nicolas Blanc
- UMR Ingénierie des Agropolymères et des Technologies Emergentes (IATE), University of Montpellier, CIRAD, INRA, Montpellier SupAgro, 34060 Montpellier CEDEX 01, France.
| | - Xavier Rouau
- UMR Ingénierie des Agropolymères et des Technologies Emergentes (IATE), University of Montpellier, CIRAD, INRA, Montpellier SupAgro, 34060 Montpellier CEDEX 01, France.
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Mayer-Laigle C, Blanc N, Rajaonarivony RK, Rouau X. Comminution of Dry Lignocellulosic Biomass, a Review: Part I. From Fundamental Mechanisms to Milling Behaviour. Bioengineering (Basel) 2018; 5:E41. [PMID: 29865229 PMCID: PMC6027489 DOI: 10.3390/bioengineering5020041] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2018] [Revised: 05/25/2018] [Accepted: 05/31/2018] [Indexed: 11/22/2022] Open
Abstract
The comminution of lignocellulosic biomass is a key operation for many applications as bio-based materials, bio-energy or green chemistry. The grinder used can have a significant impact on the properties of the ground powders, of those of the end-products and on the energy consumption. Since several years, the milling of lignocellulosic biomass has been the subject of numerous studies most often focused on specific materials and/or applications but there is still a lack of generic knowledge about the relation between the histological structure of the raw materials, the milling technologies and the physical and chemical properties of the powders. This review aims to point out the main process parameters and plant raw material properties that influence the milling operation and their consequences on the properties of ground powders and on the energy consumption during the comminution.
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Affiliation(s)
- Claire Mayer-Laigle
- UMR Ingénierie des Agropolymères et des Technologies Emergentes (IATE), University of Montpellier, CIRAD, INRA, Montpellier SupAgro, Montpellier, France.
| | - Nicolas Blanc
- UMR Ingénierie des Agropolymères et des Technologies Emergentes (IATE), University of Montpellier, CIRAD, INRA, Montpellier SupAgro, Montpellier, France.
| | - Rova Karine Rajaonarivony
- UMR Ingénierie des Agropolymères et des Technologies Emergentes (IATE), University of Montpellier, CIRAD, INRA, Montpellier SupAgro, Montpellier, France.
| | - Xavier Rouau
- UMR Ingénierie des Agropolymères et des Technologies Emergentes (IATE), University of Montpellier, CIRAD, INRA, Montpellier SupAgro, Montpellier, France.
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Kupski L, Telles AC, Gonçalves LM, Nora NS, Furlong EB. Recovery of functional compounds from lignocellulosic material: An innovative enzymatic approach. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2018.01.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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36
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Mayer-Laigle C, Barakat A, Barron C, Delenne J, Frank X, Mabille F, Rouau X, Sadoudi A, Samson MF, Lullien-Pellerin V. DRY biorefineries: Multiscale modeling studies and innovative processing. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.08.006] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Hassoon WH, Dziki D. The effect of seed moisture and temperature on grinding characteristics of quinoa (Chenopodium quinoa Willd.). BIO WEB OF CONFERENCES 2018. [DOI: 10.1051/bioconf/20181001006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Quinoa (Chenopodium quinoa Willd) is a native food plant of the Andean region of South America. Quinoa seeds have remarkable nutritional properties, not only from its high protein content, but also from its good amino acid balance. The aim of the study was evaluate the influence of quinoa seed moisture content (10, 12, 14, 16 and 18%) and temperature (-20, 3, 20 and 40°C, with the initial grain moisture content of 10.5%) on grinding process. Especially the particle size distributions and grinding energy indices were determined. The results showed that the increase of seed moisture content from 10 to 16% caused an increase the specific grinding energy from 6.9 to 8.3 kJ·kg-1, beside of this as the moisture increased the average particle also increased. The highest changes were observed in the fraction of coarse particles (above 1.0 mm). Interestingly, the mass fraction of fine particles (below 0.2 mm also increased). Other grinding indices also confirmed an increase the grinding energy requirements with the increase seed moisture content. The temperature of seed has little influence on quinoa grinding process. The highest grinding energy requirements were observed when the frozen seeds were ground.
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Affiliation(s)
- Khairunizah Hazila Khalid
- Cereal Science Graduate Program; Department of Plant Science; North Dakota State University; Fargo ND USA
| | - Frank Manthey
- Cereal Science Graduate Program; Department of Plant Science; North Dakota State University; Fargo ND USA
| | - Senay Simsek
- Cereal Science Graduate Program; Department of Plant Science; North Dakota State University; Fargo ND USA
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Ran XL, Zhang M, Wang Y, Adhikari B. Novel technologies applied for recovery and value addition of high value compounds from plant byproducts: A review. Crit Rev Food Sci Nutr 2018; 59:450-461. [PMID: 28920702 DOI: 10.1080/10408398.2017.1377149] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Plant byproducts of food processing industry line are undervalued yet important resource. These byproducts contain large percentage of high value functional substances such as antioxidants, pectin, polyphenols and so on. Recently, many research studies concentrated on innovative technologies that promise to overcome such issues as time consuming, inefficiency, and low yield, among others, which exist in most conventional techniques. Consequently, to achieve the recovery of nutraceuticals from high added-value by-products, it is necessary to have more knowledge of these novel technologies and more importantly explore the possibility of application of these latest technologies to the recovery downstream processing. The present work will summarize state-of-the-art technological approaches concerning extraction, superfine and drying applied to plant food processing residues. Simultaneously, the application of the bioactive components originated from byproducts in food industry will also be reviewed.
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Affiliation(s)
- Xin-Li Ran
- a State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , China
| | - Min Zhang
- a State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , China.,b Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University , Wuxi , Jiangsu , China.,c International Joint Laboratory on Food Safety, Jiangnan University , China
| | - Yuchuan Wang
- b Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University , Wuxi , Jiangsu , China
| | - Benu Adhikari
- d School of Science, RMIT University , Melbourne , Australia
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Ciccoritti R, Terracciano G, Cammerata A, Sgrulletta D, Del Frate V, Gazza L, Nocente F. Hydrothermal grain pre-processing and ultra-fine milling for the production of durum wheat flour fractions with high nutritional value. FOOD SCI TECHNOL INT 2017; 24:242-250. [PMID: 29186998 DOI: 10.1177/1082013217745199] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
This work describes a process for producing durum wheat flour fractions with high potential nutritional value using grain pre-milling hydrothermal treatment and ultra-fine grinding (micronization), coupled with air classification. The difference of bioactive value of the flour fractions in relation to dietary fibre and phenolic compounds was monitored on four durum wheat cultivars by analysing total arabinoxylans, water extractable arabinoxylans and 5- n-alkylresorcinols. The extractability of the analysed compounds was most significantly affected by hydrothermal treatment. On average, the hydrothermally treated kernels compared with the untreated ones presented a marked increase of water extractable arabinoxylans and alkylresorcinols (about 25 and 48%, respectively), whereas slightly lower total arabinoxylans content (about 9%) was detected. The air classification applied on micronized kernels produced two flour fractions, coarse and fine, with the last showing, irrespective of the hydrothermal treatment, an increment of alkylresorcinols (24 and 22% in untreated and treated samples) and of total arabinoxylans (13 and 20% in untreated and treated samples) in comparison with the coarse one. The fine fraction (particles ≤ 120 µm), resulting richer in bioactive compounds, provides an interesting raw material to enrich traditional semolina in which, due to the removal of the external layers, the losses of total arabinoxylans and of alkylresorcinols were more than 60 and 90% alkylresorcinols, respectively, if compared with whole wheat grain.
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Affiliation(s)
- Roberto Ciccoritti
- 462014 Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Rome, Italy
| | - Giovanna Terracciano
- 462014 Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Rome, Italy
| | - Alessandro Cammerata
- 462014 Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Rome, Italy
| | - Daniela Sgrulletta
- 462014 Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Rome, Italy
| | - Viviana Del Frate
- 462014 Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Rome, Italy
| | - Laura Gazza
- 462014 Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Rome, Italy
| | - Francesca Nocente
- 462014 Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Rome, Italy
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Bressiani J, Oro T, Santetti GS, Almeida JL, Bertolin TE, Gómez M, Gutkoski LC. Properties of whole grain wheat flour and performance in bakery products as a function of particle size. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.05.001] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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42
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Pasqualone A, Laddomada B, Centomani I, Paradiso VM, Minervini D, Caponio F, Summo C. Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.12.032] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Lai WT, Khong NM, Lim SS, Hee YY, Sim BI, Lau KY, Lai OM. A review: Modified agricultural by-products for the development and fortification of food products and nutraceuticals. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.11.014] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Pelgrom PJ, Wang J, Boom RM, Schutyser MA. Pre- and post-treatment enhance the protein enrichment from milling and air classification of legumes. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.01.005] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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45
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Liu C, Liu L, Li L, Hao C, Zheng X, Bian K, Zhang J, Wang X. Effects of different milling processes on whole wheat flour quality and performance in steamed bread making. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.08.030] [Citation(s) in RCA: 83] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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46
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Characterization of the Industrial Residues of Seven Fruits and Prospection of Their Potential Application as Food Supplements. J CHEM-NY 2015. [DOI: 10.1155/2015/264284] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023] Open
Abstract
Seven residues from tropical fruit (acerola, cashew apple, guava, mango, papaya, pineapple, and sapota) processing were prospected for physicochemical parameters (pH, total soluble solids, water activity, reducing sugar, acidity, protein, moisture, ash, and lipids), functional compounds (total phenolic content, anthocyanins, ascorbic acid, and free radical scavenging activity—DPPH), fatty acid profile, and mineral content. Prospection of these industrial residues aimed its use as potential sources for food supplementation. Acerola residue was found to be a valuable source of anthocyanins, phenolics, and vitamin C; cashew apple residue could be a source of unsaturated fatty acids; pineapple and papaya residues could be used, respectively, as manganese and phosphorous source.
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Remadnia M, Kachi M, Messal S, Oprean A, Rouau X, Dascalescu L. Electrostatic Separation of Peeling and Gluten from Finely Ground Wheat Grains. PARTICULATE SCIENCE AND TECHNOLOGY 2014. [DOI: 10.1080/02726351.2014.943379] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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48
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Coda R, Rizzello CG, Curiel JA, Poutanen K, Katina K. Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.11.012] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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49
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Effects of superfine grinding on the quality characteristics of whole-wheat flour and its raw noodle product. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2014.05.007] [Citation(s) in RCA: 75] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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50
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Santala O, Kiran A, Sozer N, Poutanen K, Nordlund E. Enzymatic modification and particle size reduction of wheat bran improves the mechanical properties and structure of bran-enriched expanded extrudates. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2014.04.003] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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