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Kamalesh R, Saravanan A, Yaashikaa PR, Vijayasri K. Innovative approaches to harnessing natural pigments from food waste and by-products for eco-friendly food coloring. Food Chem 2024; 463:141519. [PMID: 39368203 DOI: 10.1016/j.foodchem.2024.141519] [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: 02/13/2024] [Revised: 09/20/2024] [Accepted: 09/30/2024] [Indexed: 10/07/2024]
Abstract
With unprecedented growth in the world population, the demand for food has risen drastically leading to increased agricultural production. One promising avenue is recovery of value-added pigments from food waste which has been gaining global attention. This review focuses on sustainable strategies for extracting pigments, examining the factors that influence extraction, their applications, and consumer acceptability. The significant findings of the study state the efficiency of pigment extraction through innovative extraction techniques rather than following conventional methods that are time-consuming, and unsustainable. In addition to their vibrant colors, these pigments provide functional benefits such as antioxidant properties, extended shelf life and improved food quality. Societal acceptance of pigments derived from food waste is positively driven by environmental awareness and sustainability. The study concludes by highlighting the stability challenges associated with various natural pigments, emphasizing the need for tailored stabilization methods to ensure long-term stability and effective utilization in food matrices.
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Affiliation(s)
- R Kamalesh
- Department of Biotechnology, Saveetha School of Engineering, SIMATS, 602105, India
| | - A Saravanan
- Department of Biotechnology, Saveetha School of Engineering, SIMATS, 602105, India.
| | - P R Yaashikaa
- Department of Biotechnology, Saveetha School of Engineering, SIMATS, 602105, India
| | - K Vijayasri
- Department of Biotechnology, Center for Food Technology, Anna University, Chennai 600025, India
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2
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Wu Q, San Y, Wu S, Moge Q, Wang A, Ke S, Li G, Blanchard C, Zhou Z, Zhao G. A further understanding of changes of wheat bran functionality induced by different types of probiotics fermentation: From molecules to regulation mechanism. Food Chem 2024; 463:141231. [PMID: 39298845 DOI: 10.1016/j.foodchem.2024.141231] [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: 03/11/2024] [Revised: 08/31/2024] [Accepted: 09/09/2024] [Indexed: 09/22/2024]
Abstract
Wheat bran (WB) was solid-state fermented by either Lacticaseibacillus rhamnosus (LGG), Levilactobacillus brevis (LB) or Lactiplantibacillus plantarum (LP), respectively, and then their corresponding physicochemical and metabolic characteristics were investigated. Current study revealed fermentation of either Lacticaseibacillus rhamnosus or Lactiplantibacillus plantarum quickly generated lactic acid, but not for Levilactobacillus brevis. Importantly, all LAB fermentation promoted total phenolic acids contents, fermentation of LB-WB led to the greatest total phenolic content, followed by LGG-WB, with the least for LP-WB. Moreover, LGG fermentation significantly increased levels of oleic acid, stearic acid and phosphoenolpyruvic acid on carbon metabolism and fatty acid biosynthesis, while LB fermentation mainly increased levels of L-phenylalanine, cholecalciferol, D-gluconic acid and D-glucarate with the influence on the entire metabolic pathway. In contrast, LP fermentation significantly decreased levels of alpha-ketoglutaric acid, cis-aconitic acid on the citrate cycle (TCA cycle). This study revealed their corresponding metabolic characteristics, which might highlight potentially individual nutritional aspects.
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Affiliation(s)
- Qinghai Wu
- College of Food Science, Southwest University, Chongqing 400715, China; Biotechnology Research Institute, Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences, Hohhot 010031, China
| | - Yue San
- Department of Food Engineering, Inner Mongolia Business and Trade Vocational College, Hohhot 010070, China
| | - Sachula Wu
- Biotechnology Research Institute, Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences, Hohhot 010031, China
| | - Qili Moge
- Biotechnology Research Institute, Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences, Hohhot 010031, China
| | - Anqi Wang
- Key Laboratory of Agricultural Product Processing and Quality Control, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Sheng Ke
- Key Laboratory of Agricultural Product Processing and Quality Control, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Gaoheng Li
- Key Laboratory of Agricultural Product Processing and Quality Control, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Chris Blanchard
- Gulbali Institute-Agriculture Water Environment, Charles Sturt University, Wagga Wagga, NSW 2678, Australia
| | - Zhongkai Zhou
- College of Food Science, Southwest University, Chongqing 400715, China; Key Laboratory of Agricultural Product Processing and Quality Control, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Gulbali Institute-Agriculture Water Environment, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, China.
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Mittermeier F, Fischer F, Hauke S, Hirschmann P, Weuster-Botz D. Valorization of Wheat Bran by Co-Cultivation of Fungi with Integrated Hydrolysis to Provide Sugars and Animal Feed. BIOTECH 2024; 13:15. [PMID: 38804297 PMCID: PMC11130873 DOI: 10.3390/biotech13020015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Revised: 05/03/2024] [Accepted: 05/16/2024] [Indexed: 05/29/2024] Open
Abstract
The enzymatic hydrolysis of agricultural residues like wheat bran enables the valorization of otherwise unused carbon sources for biotechnological processes. The co-culture of Aspergillus niger and Trichoderma reesei with wheat bran particles as substrate produces an enzyme set consisting of xylanases, amylases, and cellulases that is suitable to degrade lignocellulosic biomass to sugar monomers (D-glucose, D-xylose, and L-arabinose). An integrated one-pot process for enzyme production followed by hydrolysis in stirred tank bioreactors resulted in hydrolysates with overall sugar concentrations of 32.3 g L-1 and 24.4 g L-1 at a 25 L and a 1000 L scale, respectively, within 86 h. Furthermore, the residual solid biomass consisting of fermented wheat bran with protein-rich fungal mycelium displays improved nutritional properties for usage as animal feed due to its increased content of sugars, protein, and fat.
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Affiliation(s)
- Fabian Mittermeier
- Chair of Biochemical Engineering, Technical University of Munich, 85748 Garching, Germany
| | - Fabienne Fischer
- Chair of Biochemical Engineering, Technical University of Munich, 85748 Garching, Germany
| | - Sebastian Hauke
- Chair of Biochemical Engineering, Technical University of Munich, 85748 Garching, Germany
| | - Peter Hirschmann
- Bavarian Milling Confederation (Bayerischer Müllerbund e.V.), 80333 Munich, Germany
| | - Dirk Weuster-Botz
- Chair of Biochemical Engineering, Technical University of Munich, 85748 Garching, Germany
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4
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Sztupecki W, Rhazi L, Depeint F, Aussenac T. Functional and Nutritional Characteristics of Natural or Modified Wheat Bran Non-Starch Polysaccharides: A Literature Review. Foods 2023; 12:2693. [PMID: 37509785 PMCID: PMC10379113 DOI: 10.3390/foods12142693] [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: 04/30/2023] [Revised: 06/27/2023] [Accepted: 07/11/2023] [Indexed: 07/30/2023] Open
Abstract
Wheat bran (WB) consists mainly of different histological cell layers (pericarp, testa, hyaline layer and aleurone). WB contains large quantities of non-starch polysaccharides (NSP), including arabinoxylans (AX) and β-glucans. These dietary fibres have long been studied for their health effects on management and prevention of cardiovascular diseases, cholesterol, obesity, type-2 diabetes, and cancer. NSP benefits depend on their dose and molecular characteristics, including concentration, viscosity, molecular weight, and linked-polyphenols bioavailability. Given the positive health effects of WB, its incorporation in different food products is steadily increasing. However, the rheological, organoleptic and other problems associated with WB integration are numerous. Biological, physical, chemical and combined methods have been developed to optimise and modify NSP molecular characteristics. Most of these techniques aimed to potentially improve food processing, nutritional and health benefits. In this review, the physicochemical, molecular and functional properties of modified and unmodified WB are highlighted and explored. Up-to-date research findings from the clinical trials on mechanisms that WB have and their effects on health markers are critically reviewed. The review points out the lack of research using WB or purified WB fibre components in randomized, controlled clinical trials.
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Affiliation(s)
| | | | | | - Thierry Aussenac
- Institut Polytechnique Unilasalle, Université d’Artois, ULR 7519, 60026 Beauvais, France; (W.S.); (L.R.); (F.D.)
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Kong C, Duan C, Zhang S, Liu R, Sun Y, Zhou S. Effects of Co-Modification by Extrusion and Enzymatic Hydrolysis on Physicochemical Properties of Black Wheat Bran and Its Prebiotic Potential. Foods 2023; 12:2367. [PMID: 37372578 PMCID: PMC10297338 DOI: 10.3390/foods12122367] [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: 05/04/2023] [Revised: 05/27/2023] [Accepted: 05/31/2023] [Indexed: 06/29/2023] Open
Abstract
Black wheat bran (BWB) is an important source of dietary fiber (DF) and phenolic compounds and has stronger nutritional advantages than ordinary WB. However, the low content of soluble dietary fiber (SDF) negatively influences its physicochemical properties and nutritive functions. To obtain a higher content of SDF in BWB, we evaluated the impact of co-modification by extrusion and enzymes (cellulase, xylanase, high-temperature α-amylase, and acid protease) on water extractable arabinoxylan (WEAX) in BWB. An optimized co-modification method was obtained through single-factor and orthogonal experiments. The prebiotic potential of co-modified BWB was also evaluated using pooled fecal microbiota from young, healthy volunteers. The commonly investigated inulin served as a positive control. After co-modification, WEAX content was dramatically increased from 0.31 g/100 g to 3.03 g/100 g (p < 0.05). The water holding capacity, oil holding capacity, and cholesterol adsorption capacity (pH = 2.0 and pH = 7.0) of BWB were increased by 100%, 71%, 131%, and 133%, respectively (p < 0.05). Scanning electron microscopy demonstrated a looser and more porous microstructure for co-modified BWB granules. Through in vitro anerobic fermentation, co-modified BWB achieved a higher content of Bifidobacterium and Lactobacillus than inulin fermentation. In addition, co-modified BWB induced the highest butyric acid production, indicating high potential as prebiotics. The results may contribute to improving technologies for developing high-fiber-content cereal products.
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Affiliation(s)
- Chunli Kong
- School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; (C.K.)
| | - Caiping Duan
- School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; (C.K.)
| | - Shunzhi Zhang
- Department of Life Sciences, Yuncheng University, Yuncheng 044000, China
| | - Rui Liu
- Department of Life Sciences, Yuncheng University, Yuncheng 044000, China
- Shanxi Technology Innovation Center of High Value-Added Echelon Utilization of Premium Agro-Products, Yuncheng University, Yuncheng 044000, China
| | - Yuanlin Sun
- Department of Life Sciences, Yuncheng University, Yuncheng 044000, China
- Shanxi Technology Innovation Center of High Value-Added Echelon Utilization of Premium Agro-Products, Yuncheng University, Yuncheng 044000, China
| | - Sumei Zhou
- School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; (C.K.)
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6
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Mittermeier F, Hafner N, XypoliaVasila K, Weuster‐Botz D. Co‐Cultivation of
Aspergillus niger
and
Trichoderma reesei
Enables Efficient Production of Enzymes for the Hydrolysis of Wheat Bran. CHEM-ING-TECH 2022. [DOI: 10.1002/cite.202200164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Fabian Mittermeier
- Technical University of Munich Chair of Biochemical Engineering, Department of Energy and Process Engineering, TUM School of Engineering and Design Garching Germany
| | - Nathalie Hafner
- Technical University of Munich Chair of Biochemical Engineering, Department of Energy and Process Engineering, TUM School of Engineering and Design Garching Germany
| | - Konstantina XypoliaVasila
- Technical University of Munich Chair of Biochemical Engineering, Department of Energy and Process Engineering, TUM School of Engineering and Design Garching Germany
| | - Dirk Weuster‐Botz
- Technical University of Munich Chair of Biochemical Engineering, Department of Energy and Process Engineering, TUM School of Engineering and Design Garching Germany
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Bartkiene E, Starkute V, Zokaityte E, Klupsaite D, Bartkevics V, Zokaityte G, Cernauskas D, Ruzauskas M, Ruibys R, Viksna A. Combined Thermomechanical-Biological Treatment for Corn By-Product Valorization into Added-Value Food (Feed) Material. PLANTS (BASEL, SWITZERLAND) 2022; 11:3080. [PMID: 36432808 PMCID: PMC9696026 DOI: 10.3390/plants11223080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/05/2022] [Accepted: 11/09/2022] [Indexed: 06/16/2023]
Abstract
The aim of this study was to apply the combined thermomechanical-biological treatment for corn processing by-product (CPBP) valorization to added-value food and feed material. The mechanical-thermal pre-treatment was performed by applying the extrusion technique. Extruded CPBPs (14, 16, and 18% moisture) were further biodegraded with Lactiplantibacillus plantarum-LUHS122 (Lpl), Liquorilactobacillus uvarum-LUHS245 (Lu), Lacticaseibacillus casei-LUHS210 (Lc), and Lacticaseibacillus paracasei-LUHS244 (Lpa). Acidity parameters, microbial characteristics, sugars concentration, amino and fatty acids profile, biogenic amines (BA), and antibacterial and antifungal properties of CPBP were analyzed. Fermented CPBP had a reduced count of mould/yeast. A significantly lower (p ≤ 0.05) count of total enterobacteria was found in most of the extruded-fermented CPBP. Fermentation of extruded CPBP (moisture of 16 and 18%) increased valine and methionine content. Cadaverine and spermidine were not found after treatment of CPBP, and the lowest content of BA was found in the extruded-fermented (Lpa, moisture 18%) CPBP. Applied treatment had a significant effect on most of the fatty acids. CPBP fermented with Lpl, Lu, and Lpa displayed inhibition properties against 3 of the 10 tested pathogenic/opportunistic bacterial strains. Extruded-fermented (Lu, Lc, and Lpa moisture of 14 and 18%) CPBP showed antifungal activity against Rhizopus. Extruded-fermented (14% moisture, Lpl) CPBP inhibited Rhizopus and Aspergillus fumigatus. In conclusion, combined treatment can improve certain parameters and properties of CPBP in order to produce safer and more nutritious ingredients for food and feed industries.
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Affiliation(s)
- Elena Bartkiene
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Street 18, LT-47181 Kaunas, Lithuania
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes Street 18, LT-47181 Kaunas, Lithuania
| | - Vytaute Starkute
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Street 18, LT-47181 Kaunas, Lithuania
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes Street 18, LT-47181 Kaunas, Lithuania
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Street 18, LT-47181 Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Street 18, LT-47181 Kaunas, Lithuania
| | - Vadims Bartkevics
- Institute of Food Safety, Animal Health and Environment BIOR, Lejupes iela 3, LV-1076 Riga, Latvia
| | - Gintare Zokaityte
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Street 18, LT-47181 Kaunas, Lithuania
| | - Darius Cernauskas
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Street 18, LT-47181 Kaunas, Lithuania
- Food Institute, Kaunas University of Technology, Radvilenu Road 19, LT-50254 Kaunas, Lithuania
| | - Modestas Ruzauskas
- Faculty of Veterinary, Institute of Microbiology and Virology, Lithuanian University of Health Sciences, Tilzes Street 58, LT-47181 Kaunas, Lithuania
| | - Romas Ruibys
- Institute of Agricultural and Food Sciences, Agriculture Academy, Vytautas Magnus University, K. Donelaicio Street 58, LT-44244 Kaunas, Lithuania
| | - Arturs Viksna
- Department of Chemistry, University of Latvia, Jelgavas Street 1, LV-1004 Riga, Latvia
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8
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Singh R, Yu CC, Chen GW, Chen CH, Sinaki NY, Lin J, Koksel F. Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals. Foods 2022; 11:3447. [PMID: 36360061 PMCID: PMC9657694 DOI: 10.3390/foods11213447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 10/27/2022] [Accepted: 10/28/2022] [Indexed: 11/22/2022] Open
Abstract
Butterfly pea flower (BP) is a rich source of bioactive components and can potentially be utilized to produce appealing, wholesome foods. Antioxidant and dietary fiber-enriched breakfast cereals were produced by extrusion cooking using blends of BP and yellow pea flour (YP). BP was added to YP at 0%, 5% and 10% levels (w/w), respectively, and extruded at two temperature profiles with die temperatures of 130 and 150 °C. Incorporation of BP significantly (p < 0.05) improved the total phenolics content, antioxidant properties, and insoluble and total dietary fiber content of the extrudates, with 10% BP extrudates showing the highest values. At a die temperature of 150 °C, the extrudates had a higher expansion ratio, a lower dry hardness, and a higher dry crispiness as compared to those at 130 °C. The color of BP-incorporated extrudates was darker and bluer as compared to the no-BP extrudates. The 10% BP extrudates retained relatively more of their hardness, crispiness, and crunchiness after soaking, indicating a better bowl-life and, therefore, better suitability of this blend formula for breakfast cereal production. Overall, this research shows that healthier breakfast cereals with appealing color and relatively longer bowl-life can be produced using BP, making BP a potential novel ingredient for extrusion formulations.
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Affiliation(s)
- Ravinder Singh
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Cheng-Chia Yu
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung County 912301, Taiwan
| | - Guan-Wei Chen
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung County 912301, Taiwan
| | - Ching-Hsueh Chen
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung County 912301, Taiwan
| | - Nasibeh Y. Sinaki
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Jenshinn Lin
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung County 912301, Taiwan
| | - Filiz Koksel
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
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9
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Wang B, Li G, Li L, Zhang M, Yang T, Xu Z, Qin T. Novel processing strategies to enhance the bioaccessibility and bioavailability of functional components in wheat bran. Crit Rev Food Sci Nutr 2022; 64:3044-3058. [PMID: 36190261 DOI: 10.1080/10408398.2022.2129582] [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: 11/03/2022]
Abstract
Dietary fiber, polysaccharides and phenols are the representative functional components in wheat bran, which have important nutritional properties and pharmacological effects. However, the most functional components in wheat bran exist in bound form with low bioaccessibility. This paper reviews these functional components, analyzes modification methods, and focuses on novel solid-state fermentation (SSF) strategies in the release of functional components. Mining efficient microbial resources from traditional fermented foods, exploring the law of material exchange between cell populations, and building a stable self-regulation co-culture system are expected to strengthen the SSF process. In addition, emerging biotechnology such as synthetic biology and genome editing are used to transform the mixed fermentation system. Furthermore, combined with the emerging physical-field pretreatment coupled with SSF strategies applied to the modification of wheat bran, which provides a theoretical basis for the high-value utilization of wheat bran and the development of related functional foods and drugs.
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Affiliation(s)
- Baoshi Wang
- School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Henan Institute of Science and Technology, Xinxiang, China
| | - Guangyao Li
- School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Henan Institute of Science and Technology, Xinxiang, China
| | - Linbo Li
- School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Henan Institute of Science and Technology, Xinxiang, China
| | - Mingxia Zhang
- School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Henan Institute of Science and Technology, Xinxiang, China
| | - Tianyou Yang
- School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Henan Institute of Science and Technology, Xinxiang, China
| | - Zhichao Xu
- College of Life Science, Northeast Forestry University, Harbin, China
| | - Tengfei Qin
- Institute of Crop Science, Chinese Academy of Agricultural Sciences (CAAS); Beijing Capital Agribusiness Future Biotechnology, Beijing, China
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10
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Yan J, Lv Y, Ma S. Wheat bran enrichment for flour products: Challenges and Solutions. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jingyao Yan
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan China
| | - Yiming Lv
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan China
| | - Sen Ma
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan China
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11
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Khanpit VV, Tajane SP, Mandavgane SA. Extrusion for Soluble Dietary Fiber Concentrate: Critical Overview on Effect of Process Parameters on Physicochemical, Nutritional, and Biological Properties. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2097689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Vishal V Khanpit
- Department of Chemical Engineering, Visvesvaraya National Institute of Technology, Nagpur, India
| | - Sonali P Tajane
- Department of Chemical Engineering, Visvesvaraya National Institute of Technology, Nagpur, India
| | - Sachin A Mandavgane
- Department of Chemical Engineering, Visvesvaraya National Institute of Technology, Nagpur, India
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12
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Ma S, Wang Z, Liu H, Li L, Zheng X, Tian X, Sun B, Wang X. Supplementation of wheat flour products with wheat bran dietary fiber: Purpose, mechanisms, and challenges. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.012] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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13
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Zhuang K, Sun Z, Huang Y, Lyu Q, Zhang W, Chen X, Wang G, Ding W, Wang Y. Influence of different pretreatments on the quality of wheat bran-germ powder, reconstituted whole wheat flour and Chinese steamed bread. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113357] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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14
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Allai FM, Dar BN, Gul K, Adnan M, Ashraf SA, Hassan MI, Pasupuleti VR, Azad ZRAA. Development of Protein Rich Pregelatinized Whole Grain Cereal Bar Enriched With Nontraditional Ingredient: Nutritional, Phytochemical, Textural, and Sensory Characterization. Front Nutr 2022; 9:870819. [PMID: 35464008 PMCID: PMC9024333 DOI: 10.3389/fnut.2022.870819] [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: 02/07/2022] [Accepted: 03/01/2022] [Indexed: 11/24/2022] Open
Abstract
This study was aimed to use extrusion cooking as a pretreatment for non-conventional seeds (Indian horse chestnut flour) to blend them with whole grain flours (whole wheat flour, whole barley flour, and whole corn flour) for the development of a pregelatinized cereal bar (PCB). In this study, date paste (7.5-17.5%) and walnut grits (2.5-12.5%) were incorporated at varying levels to prepare PCB. The PCB was evaluated for its nutritional, color, textural (both three-point bending test and TPA), antioxidant activity, and sensory attributes. The flexural modulus, rupture stress, and fracture strain of PCB increased with the incorporation of a higher proportion of date paste. The protein and fiber content in PCB increased from 7.74 to 9.13% and 4.81 to 5.59% with the incorporation of walnut grits and date paste, respectively. The DPPH, total phenolic content, and water activity of PCB were determined, which progressively enhanced with increased levels of walnut grits and date paste. The correlation between sensory attributes and instrumental texture on PCB was also investigated. The correlation results showed a significant (p < 0.05) positive correlation between texture analysis and sensory hardness, springiness, adhesiveness, and negatively correlated to instrumental and sensory cohesiveness. For sensorial attributes, all PCB samples presented average scores of 7/10 and 4/5 for buying intention. Therefore, whole grain extrudates, date paste, and walnut grits can be efficiently used to develop PCB with improved nutritional, nutraceutical, and economic values.
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Affiliation(s)
- Farhana Mehraj Allai
- Department of Post-harvest Engineering and Technology, Faculty of Agricultural Science, Aligarh Muslim University, Aligarh, India
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
| | - B. N. Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
| | - Khalid Gul
- Department of Food Process Engineering, National Institute of Technology, Rourkela, India
| | - Mohd Adnan
- Department of Biology, College of Science, University of Hail, Hail, Saudi Arabia
| | - Syed Amir Ashraf
- Department of Clinical Nutrition, College of Applied Medical Science, University of Hail, Hail, Saudi Arabia
| | - Md Imtaiyaz Hassan
- Centre for Interdisciplinary Research in Basic Sciences, Jamia Millia Islamia, New Delhi, India
| | - Visweswara Rao Pasupuleti
- Department of Biomedical Sciences and Therapeutics, Faculty of Medicine and Health Sciences, University Malaysia Sabah, Kota Kinabalu, Malaysia
- Department of Biochemistry, Faculty of Medicine and Health Sciences, Abdurrab University, Pekanbaru, Indonesia
- Centre for International Collaboration and Research, Reva University, Rukmini Knowledge Park, Bangalore, India
| | - Z. R. A. A. Azad
- Department of Post-harvest Engineering and Technology, Faculty of Agricultural Science, Aligarh Muslim University, Aligarh, India
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Comettant-Rabanal R, Carvalho CWP, Ascheri JLR, Chávez DWH, Germani R. Extruded whole grain flours and sprout millet as functional ingredients for gluten-free bread. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112042] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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16
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Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products. Molecules 2021; 26:molecules26133918. [PMID: 34206885 PMCID: PMC8271396 DOI: 10.3390/molecules26133918] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 06/09/2021] [Accepted: 06/10/2021] [Indexed: 01/12/2023] Open
Abstract
The established use of wheat bran (WB) as a food ingredient is related to the nutritional components locked in its dietary fibre. Concurrently, the technological impairment it poses has impeded its use in product formulations. For over two decades, several modifications have been investigated to combat this problem. Ninety-three (93) studies (review and original research) published in English between January 1997 and April 2021 reporting WB modifications for improved nutritional, structural, and functional properties and prospective utilisation in food formulations were included in this paper. The modification methods include mechanical (milling), bioprocessing (enzymatic hydrolysis and fermentation with yeasts and bacteria), and thermal (dry heat, extrusion, autoclaving), treatments. This review condenses the current knowledge on the single and combined impact of various WB pre-treatments on its antioxidant profile, fibre solubilisation, hydration properties, microstructure, chemical properties, and technological properties. The use of modified WB in gluten-free, baked, and other food products was reviewed and possible gaps for future research are proposed. The application of modified WB will have broader application prospects in food formulations.
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Combination of Extrusion and Fermentation with Lactobacillus plantarum and L. uvarum Strains for Improving the Safety Characteristics of Wheat Bran. Toxins (Basel) 2021; 13:toxins13020163. [PMID: 33669853 PMCID: PMC7923204 DOI: 10.3390/toxins13020163] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2021] [Revised: 02/15/2021] [Accepted: 02/17/2021] [Indexed: 12/24/2022] Open
Abstract
Processed wheat bran (W) is of great importance for food and feed. Consequently, the biosafety of W should be evaluated and improved with valorisation strategies. This study tested a design combining extrusion (at temperature of 115 and 130 °C; screw speeds of 16, 20, and 25 rpm) and fermentation with Lactobacillus plantarum and L. uvarum strains for the valorisation of W to provide safer food and feed stock. The influence of different treatments on biogenic amine formation, mycotoxin content, and free amino acids, as well as acidity, microbiological parameters, and sugar concentration, were analysed. This research showed that a combination of extrusion and fermentation with selected strains can change several aspects of W characteristics. There was a significant effect of applied treatments on acidity and the microbiological parameters of W, as well as biogenic amines content. The lowest total mycotoxin concentration (29.8 µg/kg) was found in extruded (130 °C; 25 rpm) and fermented with L. uvarum sample. Finally, the combination of the abovementioned treatments can be confirmed as a prospective innovative pre-treatment for W, capable of potentially enhancing their safety characteristics and composition.
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Dey D, Richter JK, Ek P, Gu BJ, Ganjyal GM. Utilization of Food Processing By-products in Extrusion Processing: A Review. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2020.603751] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
The processing of agricultural products into value-added food products yields numerous by-products or waste streams such as pomace (fruit and vegetable processing), hull/bran (grain milling), meal/cake (oil extraction), bagasse (sugar processing), brewer's spent grain (brewing), cottonseed meal (cotton processing), among others. In the past, significant work in exploring the possibility of the utilization of these by-products has been performed. Most by-products are highly nutritious and can be excellent low-cost sources of dietary fiber, proteins, and bioactive compounds such as polyphenols, antioxidants, and vitamins. The amount of energy utilized for the disposal of these materials is far less than the energy required for the purification of these materials for valorization. Thus, in many cases, these materials go to waste or landfill. Studies have been conducted to incorporate the by-products into different foods in order to promote their utilization and tackle their environmental impacts. Extrusion processing can be an excellent avenue for the utilization of these by-products in foods. Extrusion is a widely used thermo-mechanical process due to its versatility, flexibility, high production rate, low cost, and energy efficiency. Extruded products such as direct-expanded products, breakfast cereals, and pasta have been developed by researchers using agricultural by-products. The different by-products have a wide range of characteristics in terms of chemical composition and functional properties, affecting the final products in extrusion processing. For the practical applications of these by-products in extrusion, it is crucial to understand their impacts on the qualities of raw material blends and extruded products. This review summarizes the general differences in the properties of food by-products from different sources (proximate compositions, physicochemical properties, and functional properties) and how these properties and the extrusion processing conditions influence the product characteristics. The discussion of the by-product properties and their impacts on the extrudates and their nutritional profile can be useful for food manufacturers and researchers to expand their applications. The gaps in the literature have been highlighted for further research and better utilization of by-products with extrusion processing.
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Modifying Effects of Physical Processes on Starch and Dietary Fiber Content of Foodstuffs. Processes (Basel) 2020. [DOI: 10.3390/pr9010017] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
Carbohydrates are one of the most important nutrients in human consumption. The digestible part of carbohydrates has a significant role in maintaining the energy status of the body and the non-digestible parts like dietary fibers have specific nutritional functions. One of the key issues of food processing is how to influence the technological and nutritional properties of carbohydrates to meet modern dietary requirements more effectively, considering particularly the trends in the behavior of people and food-related health issues. Physical processing methods have several advantages compared to the chemical methods, where chemical reagents, such as acids or enzymes, are used for the modification of components. Furthermore, in most cases, these is no need to apply them supplementarily in the technology, only a moderate modification of current technology can result in significant changes in dietary properties. This review summarizes the novel results about the nutritional and technological effects of physical food processing influencing the starch and dietary fiber content of plant-derived foodstuffs.
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Roye C, Chanvrier H, Henrion M, De Roeck K, De Bondt Y, Liberloo I, King R, Courtin CM. Single-pass, double-pass and acid twin-screw extrusion-cooking impact physicochemical and nutrition-related properties of wheat bran. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102520] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Skendi A, Zinoviadou KG, Papageorgiou M, Rocha JM. Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry. Foods 2020; 9:E1243. [PMID: 32899587 PMCID: PMC7554810 DOI: 10.3390/foods9091243] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 08/28/2020] [Accepted: 09/01/2020] [Indexed: 12/22/2022] Open
Abstract
Cereals have been one of the major food resources for human diets and animal feed for thousands of years, and a large quantity of by-products is generated throughout the entire processing food chain, from farm to fork. These by-products mostly consist of the germ and outer layers (bran) derived from dry and wet milling of the grains, of the brewers' spent grain generated in the brewing industry, or comprise other types obtained from the breadmaking and starch production industries. Cereal processing by-products are an excellent low-cost source of various compounds such as dietary fibres, proteins, carbohydrates and sugars, minerals and antioxidants (such as polyphenols and vitamins), among others. Often, they are downgraded and end up as waste or, in the best case, are used as animal feed or fertilizers. With the increase in world population coupled with the growing awareness about environmental sustainability and healthy life-styles and well-being, the interest of the industry and the global market to provide novel, sustainable and innovative solutions for the management of cereal-based by-products is also growing rapidly. In that respect, these promising materials can be valorised by applying various biotechnological techniques, thus leading to numerous economic and environmental advantages as well as important opportunities towards new product development (NPD) in the food and feed industry and other types such as chemical, packaging, nutraceutical (dietary supplements and food additives), cosmetic and pharmaceutical industries. This review aims at giving a scientific overview of the potential and the latest advances on the valorisation of cereal-based by-products and wastes. We intended it to be a reference document for scientists, technicians and all those chasing new research topics and opportunities to explore cereal-based by-products through a circular economy approach.
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Affiliation(s)
- Adriana Skendi
- Department of Food Science and Technology, International Hellenic University, P.O. Box 141, GR-57400 Thessaloniki, Greece;
| | - Kyriaki G. Zinoviadou
- Department of Food Science and Technology, Perrotis College, American Farm School, GR-57001 Thessaloniki, Greece;
| | - Maria Papageorgiou
- Department of Food Science and Technology, International Hellenic University, P.O. Box 141, GR-57400 Thessaloniki, Greece;
| | - João M. Rocha
- REQUIMTE—Chemistry and Technology Network, Green Chemistry Laboratory (LAQV), Department of Chemistry and Biochemistry, Faculty of Sciences—University of Porto (FCUP), Rua do Campo Alegre, s/n., P-4169-007 Porto, Portugal; or
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