1
|
Liu Y, Ran J, Xu Z, Cheng H, Lin B, Deng T, Yi C. Preparation and characterization of microcrystalline cellulose from rice bran. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39150228 DOI: 10.1002/jsfa.13820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 07/01/2024] [Accepted: 07/15/2024] [Indexed: 08/17/2024]
Abstract
BACKGROUND Rice bran, a by-product of rice processing, has not been fully utilized except for the small amount used for raising animals. The raw material source requirements of microcrystalline cellulose are becoming increasingly extensive. However, the characteristics of preparing microcrystalline cellulose from rice bran have not been reported, which limits the application of rice bran. RESULTS Microcrystalline cellulose was obtained from rice bran by alkali treatment, delignification, bleaching and acid hydrolysis. The morphology, particle size distribution, degree of polymerization, crystallinity, and thermal stability of rice bran microcrystalline cellulose were analyzed. The chemical compositions, scanning electron microscopy and Fourier-transform infrared analysis for rice bran microcrystalline cellulose showed that the lignin and hemicellulose were successfully removed from the rice bran fiber matrix. The morphology of rice bran microcrystalline cellulose was shown to be of a short rod-shaped porous structure with an average diameter of 65.3 μm. The polymerization degree of rice bran microcrystalline cellulose was 150. The X-ray diffraction pattern of rice bran microcrystalline cellulose showed the characteristic peak of natural cellulose (type I), and its crystallization index was 71%. The rice bran microcrystalline cellulose may be used in biological composites with temperatures between 150 °C and 250 °C. CONCLUSION These results suggest the feasibility of using rice bran as a low-price source of microcrystalline cellulose. © 2024 Society of Chemical Industry.
Collapse
Affiliation(s)
- Yanlan Liu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, P. R. China
- Guangxi Key Laboratory of Green Processing of Sugar Resources, College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, P. R. China
| | - Jingfeng Ran
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, P. R. China
| | - Ziyang Xu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, P. R. China
| | - Hao Cheng
- Guangxi Key Laboratory of Green Processing of Sugar Resources, College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, P. R. China
| | - Benping Lin
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, P. R. China
| | - Tianran Deng
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, P. R. China
| | - Cuiping Yi
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, P. R. China
| |
Collapse
|
2
|
Bonifacino C, López DN, Palazolo GG, Panizzolo LA, Abirached C. Optimization of emulsification conditions with rice bran concentrates for the preliminary formulation of potential vegan dressings and their characterization. J Food Sci 2024; 89:2174-2187. [PMID: 38465672 DOI: 10.1111/1750-3841.17024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 01/19/2024] [Accepted: 02/21/2024] [Indexed: 03/12/2024]
Abstract
A fraction of rice bran (RB), generated during the brown rice polishing, is utilized to extract oil, resulting in defatted RB (DRB). The aim of this study was to optimize the emulsification conditions to enhance the value of this byproduct by formulating potential vegan dressings and characterizing them. Enzymatic hydrolysis of the starch present in DRB yields the DRB concentrate (DRBC). A central composite design was applied and the results were analyzed using response surface methodology to select optimal conditions for an oil-in-water emulsion formula. Two formulations were chosen: one corresponds to the optimal conditions, with 26.5% of oil and 73.5% of DRBC dispersion (eoptimal), and the other one with 21.7% of oil and 78.3% of dispersion (eED8). The eoptimal formulation exhibited significantly lower mean De Brouckere diameter (D4,3) value and higher viscosity when compared with eED8. For both emulsions, the particle size distribution and D4,3 remained unchanged during storage, whereas viscosity decreased, and backscattering (BS) increased. Initially, both emulsions exhibited solid viscoelastic behavior, which was partially lost during quiescent storage. The increase in BS was attributed to particle disaggregation, ultimately leading to the aforementioned change in rheological behavior. In conclusion, although the designed emulsions underwent microstructural changes, they were stable against gravitational separation. To improve stability during quiescent storage, it is suggested to incorporate a thickening agent. Hence, it is propose to procced with the development of a vegan dressing based on the eoptimal emulsion, as it exhibits superior physicochemical properties.
Collapse
Affiliation(s)
- Carla Bonifacino
- Laboratorio de Propiedades Funcionales de Alimentos, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
- Graduate Program in Chemistry, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Débora N López
- Laboratorio de Investigación, Desarrollo y Evaluación de Alimentos, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario y CONICET, Rosario, Argentina
| | - Gonzalo G Palazolo
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes y CONICET, Bernal, Argentina
| | - Luis A Panizzolo
- Laboratorio de Propiedades Funcionales de Alimentos, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Cecilia Abirached
- Laboratorio de Propiedades Funcionales de Alimentos, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| |
Collapse
|
3
|
De Angelis D, Latrofa V, Caponio F, Pasqualone A, Summo C. Techno-functional properties of dry-fractionated plant-based proteins and application in food product development: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1884-1896. [PMID: 38009309 DOI: 10.1002/jsfa.13168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 10/20/2023] [Accepted: 11/27/2023] [Indexed: 11/28/2023]
Abstract
Dry-fractionated protein concentrates are gaining attention because they are produced using a versatile and sustainable technology, which can be applied to a wide range of plant material. To facilitate their utilization in new product development, it is crucial to obtain a comprehensive overview of their techno-functional properties. The present review aims to examine the techno-functional properties of dry-fractionated protein concentrates and describe their primary applications in food products, considering the published works in the last decade. The techno-functional properties of proteins, including water absorption capacity, emulsifying and foaming properties, gelling ability or protein solubility, are relevant factors to consider during food formulation. However, these properties are significantly influenced by the extraction technology, the type of protein and its characteristics. Overall, dry-fractionated proteins are characterized by high protein solubility, high foaming ability and foam stability, and high gelling ability. Such properties have been exploited in the development of food, such as bakery products and pasta, with the aim of increasing the protein content and enhancing the nutritional value. Additionally, innovative foods with distinctive textural and nutritional characteristics, such as meat and dairy analogues, have been developed by using dry-fractionated proteins. The results indicate that the study of these ingredients still needs to be improved, including their application with a broader range of plant materials. Nevertheless, this review could represent an initial step to obtaining an overview of the techno-functional properties of dry-fractionated proteins, facilitating their use in foods. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Collapse
Affiliation(s)
- Davide De Angelis
- Department of Soil, Plant and Food Science (DISSPA), University of Bari "Aldo Moro", Bari, Italy
| | - Vittoria Latrofa
- Department of Soil, Plant and Food Science (DISSPA), University of Bari "Aldo Moro", Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Science (DISSPA), University of Bari "Aldo Moro", Bari, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari "Aldo Moro", Bari, Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari "Aldo Moro", Bari, Italy
| |
Collapse
|
4
|
Separation behavior of sieved endosperm-enriched oat fractions via tribo-electrostatic approach. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
5
|
Effect of oil content on pin-milling of soybean. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
6
|
Yang J, Meda V, Zhang L, Nickerson M. Application of tribo-electrostatic separation (T-ES) technique for fractionation of plant-based food ingredients. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110916] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
7
|
A meta-analysis of pulse-protein extraction technologies: Impact on recovery and purity. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
8
|
Assessing the chargeability and separability of oat groat particles through sieving combined with triboelectrification-based approach. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2021.119486] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
9
|
Effects of modification methods on microstructural and physicochemical characteristics of defatted rice bran dietary fiber. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112161] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
|
10
|
Sompugdee C, Quan VM, Sriroth K, Sukyai P. Chemical composition of alkaline‐pretreated sugarcane bagasse and its effects on the physicochemical characteristics of fat‐replaced sausage. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15345] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chokchai Sompugdee
- Mitrphol Innovation and Research Center Co., Ltd Phu Khiao Thailand
- Cellulose for Future Materials and Technologies Special Research Unit Department of Biotechnology Faculty of Agro‐Industry Kasetsart University Bangkok Thailand
| | - Vo Minh Quan
- Cellulose for Future Materials and Technologies Special Research Unit Department of Biotechnology Faculty of Agro‐Industry Kasetsart University Bangkok Thailand
| | | | - Prakit Sukyai
- Cellulose for Future Materials and Technologies Special Research Unit Department of Biotechnology Faculty of Agro‐Industry Kasetsart University Bangkok Thailand
| |
Collapse
|
11
|
Bonifacino C, Palazolo GG, Panizzolo LA, Abirached C. Study of emulsifying properties of soluble proteins obtained from defatted rice bran concentrate. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Carla Bonifacino
- Laboratorio de Propiedades Funcionales de Alimentos, Departamento de Ciencia y Tecnología de los Alimentos Facultad de Química, Universidad de la República Montevideo Uruguay
- Graduate Program in Chemistry Facultad de Química, Universidad de la República Montevideo Uruguay
| | - Gonzalo G. Palazolo
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos, Departamento de Ciencia y Tecnología Universidad Nacional de Quilmes, CONICET Bernal Argentina
| | - Luis A. Panizzolo
- Laboratorio de Propiedades Funcionales de Alimentos, Departamento de Ciencia y Tecnología de los Alimentos Facultad de Química, Universidad de la República Montevideo Uruguay
| | - Cecilia Abirached
- Laboratorio de Propiedades Funcionales de Alimentos, Departamento de Ciencia y Tecnología de los Alimentos Facultad de Química, Universidad de la República Montevideo Uruguay
| |
Collapse
|
12
|
Electrostatic separation technology for obtaining plant protein concentrates: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.044] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
13
|
Huang B, Wang L, Lyu Z, Wang L, Zang J, Li D, Lai C. Evaluation on Net Energy of Defatted Rice Bran from Different Origins and Processing Technologies Fed to Growing Pigs. Animals (Basel) 2021; 11:ani11041106. [PMID: 33921524 PMCID: PMC8069966 DOI: 10.3390/ani11041106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 03/28/2021] [Accepted: 04/08/2021] [Indexed: 11/10/2022] Open
Abstract
Simple Summary In recent years, prices of imported staples such as corn and soybean meal have risen dramatically. Defatted rice bran (DFRB), an abundant and underutilized agricultural coproduct of the paddy rice, was a replacement of corn and soybean meal. It is necessary to comprehensively evaluate the nutritional value of DFRB. This study determined and compared the net energy (NE) of DFRB from different sources and different processing technology fed to growing pigs using indirect calorimetry. Results indicated that NE contents of extruded DFRB from different provinces were within the range of values ((8.24 to 10.22 MJ/kg dry matter (DM)). The NE contents of extruded DFRB and pelleted DFRB from the same province were 8.24 vs. 6.56 MJ/kg DM. This study showed that there is a discrepancy of approximately 10.01% in the NE content between the DFRB origins. The data above suggested that NE content of DFRB could be related to DFRB origins and processing technology. More NE contents of different DFRB samples deserve to be explored further. The study supported some theoretical foundation for the application of DFRB in the NE system. Abstract The study was conducted to determine and compare the net energy (NE) of defatted rice bran (DFRB) from different sources and different processing technology fed to growing pigs using indirect calorimetry. Thirty-six growing barrows (30.7 ± 3.9 kg) were randomly allotted to 1 of 6 diets with 6 replicate pigs per diet. Diets included a corn-soybean meal basal diet and 5 test diets containing 30% DFRB, respectively. These five samples come from 4 different provinces (i.e., Heilongjiang, Jiangsu, Jilin, and Liaoning province within China) and two of them with the same origin but different processing technologies (i.e., extruded or pelleted). During each period, pigs were kept individually in metabolism crates for 21 days, including 14 days to adapt to the diets. On day 15, pigs were transferred to the open-circuit respiration chambers for adaptation, and the next day were ready to determine daily total heat production (HP) and were fed 1 of the 6 diets at 2.3 MJ metabolizable energy (ME)/kg body weight (BW)0.6/day. Total feces and urine were collected for the determination of digestible energy (DE) and ME and daily total HP was measured from day 16 to day 20 and fasted on day 21 for the measurement of fasting heat production (FHP). The NE contents of extruded DFRB from different provinces were within the range of values (8.24 to 10.22 MJ/kg DM). There is a discrepancy of approximately 10.01% in the NE content between the DFRB origins. The NE contents of extruded DFRB and pelleted DFRB from the same province were 8.24 vs. 6.56 MJ/kg DM. Retained energy (RE) and FHP of diets containing extruded DFRB and pelleted DFRB were 1105 vs. 892 kJ/kg BW0.6/day and 746 vs. 726 kJ/kg BW0.6/day respectively, and those in extruded DFRB from different origins were within the range of values (947 to 1105 kJ/kg BW0.6/day and 726 to 755 kJ/kg BW0.6/day, respectively). In conclusion, NE values are affected by origin and processing technology of DFRB.
Collapse
|
14
|
Nevara GA, Muhammad SKS, Zawawi N, Mustapha NA, Karim R. Dietary Fiber: Fractionation, Characterization and Potential Sources from Defatted Oilseeds. Foods 2021; 10:754. [PMID: 33918108 PMCID: PMC8066650 DOI: 10.3390/foods10040754] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 02/23/2021] [Accepted: 02/24/2021] [Indexed: 01/30/2023] Open
Abstract
Dietary fiber (DF) has wide applications, especially in the food and pharmaceutical industries due to its health-promoting effects and potential techno-functional properties in developing functional food products. There is a growing interest in studies related to DF; nevertheless, there is less focus on the fractionation and characterization of DF. The characteristics of DF fractions explain their functionality in food products and provide clues to their physiological effects in food and pharmaceutical industrial applications. The review focuses on a brief introduction to DF and methods for its fractionation. It discusses the characterization of DF in terms of structural, physicochemical and rheological properties. The potential sources of DF from selected defatted oilseeds for future studies are highlighted.
Collapse
Affiliation(s)
- Gita Addelia Nevara
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (G.A.N.); (S.K.S.M.); (N.Z.)
- Department of Nutrition, Universitas Mohammad Natsir Bukittinggi, Sumatera Barat 26100, Indonesia
| | - Sharifah Kharidah Syed Muhammad
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (G.A.N.); (S.K.S.M.); (N.Z.)
| | - Norhasnida Zawawi
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (G.A.N.); (S.K.S.M.); (N.Z.)
| | - Nor Afizah Mustapha
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia;
| | - Roselina Karim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia;
| |
Collapse
|
15
|
Spaggiari M, Dall’Asta C, Galaverna G, del Castillo Bilbao MD. Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives. Foods 2021; 10:E85. [PMID: 33406743 PMCID: PMC7824317 DOI: 10.3390/foods10010085] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 12/24/2020] [Accepted: 12/28/2020] [Indexed: 12/14/2022] Open
Abstract
The aim of this study is to review the innovative techniques based on bioprocessing, thermal or physical treatments which have been proposed during the last few decades to convert rice bran into a valuable food ingredient. Rice bran (Oryza sativa) is the main by-product of rice grain processing. It is produced in large quantities worldwide and it contains a high amount of valuable nutrients and bioactive compounds with significant health-related properties. Despite that, its application in food industry is still scarce because of its sensitivity to oxidation processes, instability and poor technological suitability. Furthermore, the health-related effects of pretreated rice bran are also presented in this review, considering the up-to-date literature focused on both in vivo and in vitro studies. Moreover, in relation to this aspect, a brief description of rice bran arabinoxylans is provided. Finally, the application of rice bran in the food industry and the main technology aspects are concisely summarized.
Collapse
Affiliation(s)
- Marco Spaggiari
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 17/A, 43121 Parma, Italy; (M.S.); (C.D.); (G.G.)
| | - Chiara Dall’Asta
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 17/A, 43121 Parma, Italy; (M.S.); (C.D.); (G.G.)
| | - Gianni Galaverna
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 17/A, 43121 Parma, Italy; (M.S.); (C.D.); (G.G.)
| | - María Dolores del Castillo Bilbao
- Food Bioscience Group, Department of Bioactivity and Food Analysis, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, 9, 28049 Madrid, Spain
| |
Collapse
|
16
|
Iftikhar M, Zhang H, Iftikhar A, Raza A, Khan M, Sui M, Wang J. Comparative assessment of functional properties, free and bound phenolic profile, antioxidant activity, and in vitro bioaccessibility of rye bran and its insoluble dietary fiber. J Food Biochem 2020; 44:e13388. [PMID: 32754957 DOI: 10.1111/jfbc.13388] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2020] [Revised: 06/07/2020] [Accepted: 06/25/2020] [Indexed: 01/09/2023]
Abstract
In cereals, 95% of dietary fiber is associated with phenolic compounds. The present study examined the functional properties, phenolic composition, antioxidant activity, and in vitro bioaccessibility of phenolics and flavonoids present in rye bran (RB) and its insoluble dietary fiber (IDF). Compared to RB, higher functional properties (WHC, WRC, and OHC) were represented by IDF due to its porous structure. The IDF contained lower free but higher bound phenolics and flavonoids content as compared to RB, whereas highest total phenolics (556.6 mg GAE/100 g) and flavonoids (378.3 mg RE/100 g) content were observed in IDF. Results had identified significant differences (p < .05) in phenolic acids composition between RB and IDF determined by HPLC-MS and the total phenolic acids were higher in IDF. The antioxidant capacity of IDF was higher than RB in DPPH, FRAP, ABTS, and reducing power assay. However, the in vitro phenolics and flavonoids bioaccessibility of IDF was much lower because of its high content of bound phenolics and flavonoids. PRACTICAL APPLICATIONS: A successful comparative study between RB and its IDF has been conducted in this research work that edifies the health benefits associated with the phytochemicals linked with RB and IDF. The present study also carries rich information regarding the cereal chemistry of RB that truly facilitates the food developers to specifically focus on the bioaccessibility of phenolic compounds present in IDF and RB. The findings about the functional properties and antioxidant capacities of RB and its IDF can also open new research horizons when dealing with food product development tasks, specifically related to therapeutic and medically tailored meals for the targeted customers.
Collapse
Affiliation(s)
- Maryam Iftikhar
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing, China
| | - Huijuan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing, China
| | - Asra Iftikhar
- Department of Pharmacy, Faculty of Pharmaceutical sciences, The University of Faisalabad (TUF), Faisalabad, Pakistan
| | - Ali Raza
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing, China
| | - Majid Khan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing, China
| | - Miao Sui
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing, China
| | - Jing Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing, China
| |
Collapse
|
17
|
|
18
|
Valorising Agro-industrial Wastes within the Circular Bioeconomy Concept: the Case of Defatted Rice Bran with Emphasis on Bioconversion Strategies. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6020042] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The numerous environmental problems caused by the extensive use of fossil resources have led to the formation of the circular bioeconomy concept. Renewable resources will constitute the cornerstone of this new, sustainable model, with biomass presenting a huge potential for the production of fuels and chemicals. In this context, waste and by-product streams from the food industry will be treated not as “wastes” but as resources. Rice production generates various by-product streams which currently are highly unexploited, leading to environmental problems especially in the countries that are the main producers. The main by-product streams include the straw, the husks, and the rice bran. Among these streams, rice bran finds applications in the food industry and cosmetics, mainly due to its high oil content. The high demand for rice bran oil generates huge amounts of defatted rice bran (DRB), the main by-product of the oil extraction process. The sustainable utilisation of this by-product has been a topic of research, either as a food additive or via its bioconversion into value-added products and chemicals. This review describes all the processes involved in the efficient bioconversion of DRB into biotechnological products. The detailed description of the production process, yields and productivities, as well as strains used for the production of bioethanol, lactic acid and biobutanol, among others, are discussed.
Collapse
|
19
|
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
| |
Collapse
|
20
|
Gabiatti C, Neves IC, Lim LT, Bohrer BM, Rodrigues RC, Prentice C. Characterization of dietary fiber from residual cellulose sausage casings using a combination of enzymatic treatment and high-speed homogenization. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105398] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
|
21
|
Bonifacino C, Franco-Fraguas E, López DN, Wagner JR, Cabezas DM, Panizzolo LA, Palazolo GG, Abirached C. Emulsifying properties of defatted rice bran concentrates enriched in fiber and proteins. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1336-1343. [PMID: 31756264 DOI: 10.1002/jsfa.10150] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 11/06/2019] [Accepted: 11/18/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Rice bran (RB), a by-product of the rice milling industry, constitutes around 10% of the total weight of rough rice. The interest in the use of RB is centered on its nutritional quality, its low cost, and its extensive worldwide production. As RB is commonly used for oil extraction, the defatted rice bran (DRB) is obtained as a second by-product. The aim of this work was to obtain a defatted rice bran concentrate (DRBC), enriched in protein and fiber, from defatted rice bran flour (DRBF) and to determine its physicochemical and emulsifying properties. RESULTS To obtain the DRBC, the starch was efficiently hydrolyzed (> 98%) with α-amylase and amyloglucosidase, with a concomitant increase in the proportions of crude protein (from 154.7 to 274.3 g kg-1 ) and total dietary fiber (from 276.1 to 492.3 g kg-1 ). Defatted rice bran concentrate exhibited a loss of protein solubility and increased surface hydrophobicity compared with DRBF. Defatted rice-bran concentrate dispersions with and without previous ultrasound treatment were prepared. The sonication led to an increase in the apparent viscosity. Emulsions were prepared with dispersions with and without previous ultrasound treatment and showed high stability in quiescent conditions over 28 days. However, the emulsions prepared with dispersions treated with ultrasound resulted in lower D4,3 values and higher elastic and viscous moduli. CONCLUSION The rice bran concentrate can be used to obtain stable oil-in-water (O/W) emulsions, including both soluble and insoluble fractions, in acidic and neutral conditions. These innovative findings thus contribute to increasing the added value of this important by-product of the rice-milling industry. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Carla Bonifacino
- Laboratorio de propiedades funcionales de Alimentos, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Eugenia Franco-Fraguas
- Laboratorio de propiedades funcionales de Alimentos, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Débora N López
- Área Fisicoquímica, Departamento de Química Física. Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario- CONICET, Rosario, Argentina
- Facultad de Química e Ingeniería del Rosario, Pontificia Universidad Católica Argentina, Rosario, Argentina
| | - Jorge R Wagner
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, CONICET, Bernal, Argentina
| | - Darío M Cabezas
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, CONICET, Bernal, Argentina
| | - Luis A Panizzolo
- Laboratorio de propiedades funcionales de Alimentos, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Gonzalo G Palazolo
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, CONICET, Bernal, Argentina
| | - Cecilia Abirached
- Laboratorio de propiedades funcionales de Alimentos, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| |
Collapse
|
22
|
Silventoinen P, Rommi K, Holopainen-Mantila U, Poutanen K, Nordlund E. Biochemical and Techno-Functional Properties of Protein- and Fibre-Rich Hybrid Ingredients Produced by Dry Fractionation from Rice Bran. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02307-w] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
|
23
|
Influence of Particle Charge and Size Distribution on Triboelectric Separation—New Evidence Revealed by In Situ Particle Size Measurements. Processes (Basel) 2019. [DOI: 10.3390/pr7060381] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Triboelectric charging is a potentially suitable tool for separating fine dry powders, but the charging process is not yet completely understood. Although physical descriptions of triboelectric charging have been proposed, these proposals generally assume the standard conditions of particles and surfaces without considering dispersity. To better understand the influence of particle charge on particle size distribution, we determined the in situ particle size in a protein–starch mixture injected into a separation chamber. The particle size distribution of the mixture was determined near the electrodes at different distances from the separation chamber inlet. The particle size decreased along both electrodes, indicating a higher protein than starch content near the electrodes. Moreover, the height distribution of the powder deposition and protein content along the electrodes were determined in further experiments, and the minimum charge of a particle that ensures its separation in a given region of the separation chamber was determined in a computational fluid dynamics simulation. According to the results, the charge on the particles is distributed and apparently independent of particle size.
Collapse
|
24
|
Kavitake D, Delattre C, Devi PB, Pierre G, Michaud P, Shetty PH, Andhare P. Physical and functional characterization of succinoglycan exopolysaccharide produced by Rhizobium radiobacter CAS from curd sample. Int J Biol Macromol 2019; 134:1013-1021. [PMID: 31077696 DOI: 10.1016/j.ijbiomac.2019.05.050] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2019] [Revised: 04/08/2019] [Accepted: 05/07/2019] [Indexed: 12/11/2022]
Abstract
Identification and rheological behaviour of succinoglycan exopolysaccharide (EPS) from Rhizobium radiobacter CAS isolated from curd was published in earlier reports. In current investigation physicochemical and functional properties of CAS EPS has been studied. SEC-MALLS revealed molecular weight (Mw), number molecular weight (Mn) and polydispersity index (PDI) of CAS EPS as 4.05×106g·mol-1, 3.82×106g·mol-1 and, 1.06 respectively. Thermogravimetric analysis showed the high thermal stability of CAS polymer where approximately 77% of CAS hydrocolloid maintain physical integrity and stability with temperature degradation (Td) at 290°C. Scanning electron microscopy and particle size analysis confirmed the porous and hygroscopic nature and 2.049μm size of CAS EPS respectively. Equally important functional properties such as water activity (0.55), water solubility (95%), water contact angle (54.83°), water binding capacity (101g/g), water holding capacity (68.19g/g), oil binding ability (soybean and groundnut oils were found 4.35g/g and 3.68g/g) and swelling index (17.5mL/g) were examined for CAS EPS. Prevention of syneresis has been studied at 1% CAS EPS concentration which significantly prohibited the degree of syneresis of starch. These physico-functional properties make CAS EPS a prominent candidate for food processing and product development sector.
Collapse
Affiliation(s)
- Digambar Kavitake
- Department of Food Science and Technology, Pondicherry University, Pondicherry 605014, India
| | - Cédric Delattre
- Université Clermont Auvergne, Université Blaise Pascal, Institut Pascal, BP 10448, F-63000 Clermont-Ferrand, France
| | - Palanisamy Bruntha Devi
- Department of Food Science and Technology, Pondicherry University, Pondicherry 605014, India
| | - Guillaume Pierre
- Université Clermont Auvergne, Université Blaise Pascal, Institut Pascal, BP 10448, F-63000 Clermont-Ferrand, France
| | - Philippe Michaud
- Université Clermont Auvergne, Université Blaise Pascal, Institut Pascal, BP 10448, F-63000 Clermont-Ferrand, France
| | | | - Prasad Andhare
- P.D. Patel Institute of Applied Sciences, Charotar University of Science and Technology (CHARUSAT), Changa, Gujarat 388421, India.
| |
Collapse
|
25
|
Effect of particle-wall interaction on triboelectric separation of fine particles in a turbulent flow. ADV POWDER TECHNOL 2019. [DOI: 10.1016/j.apt.2019.03.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
26
|
Zheng Y, Wang Q, Huang J, Fang D, Zhuang W, Luo X, Zou X, Zheng B, Cao H. Hypoglycemic effect of dietary fibers from bamboo shoot shell: An in vitro and in vivo study. Food Chem Toxicol 2019; 127:120-126. [DOI: 10.1016/j.fct.2019.03.008] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 03/01/2019] [Accepted: 03/10/2019] [Indexed: 02/08/2023]
|
27
|
Dry fractionation methods for plant protein, starch and fiber enrichment: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.006] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
|
28
|
Zou Y, Zhang C, Ju X, Wang Z, Wu Y, Yuan J, Chen W, He R. Effect of removing cadmium with citric acid on the physicochemical and microstructure properties of rice bran. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.11.044] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
29
|
Resende LM, Franca AS, Oliveira LS. Buriti (Mauritia flexuosa L. f.) fruit by-products flours: Evaluation as source of dietary fibers and natural antioxidants. Food Chem 2019; 270:53-60. [DOI: 10.1016/j.foodchem.2018.07.079] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2017] [Revised: 07/09/2018] [Accepted: 07/11/2018] [Indexed: 10/28/2022]
|
30
|
Huang B, Huang C, Lyu Z, Chen Y, Li P, Liu L, Lai C. Available energy and amino acid digestibility of defatted rice bran fed to growing pigs. J Anim Sci 2018; 96:3138-3150. [PMID: 29762674 PMCID: PMC6095246 DOI: 10.1093/jas/sky191] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2017] [Revised: 04/16/2018] [Accepted: 05/11/2018] [Indexed: 11/14/2022] Open
Abstract
This study was conducted to determine and compare available energy and apparent ileal digestibility (AID) and standardized ileal digestibility (SID) of CP and AA in 9 samples of defatted rice bran (DFRB) fed to growing pigs and to generate prediction equations for DE and ME based on chemical analysis. In Exp. 1, 60 crossbred growing pigs (Duroc × Landrace × Yorkshire; 40.7 ± 3.5 kg BW) were fed 1 of 10 diets in a completely randomized design to determine the available energy of DFRB. The diets included a corn-soybean meal-basal diet and 9 experimental diets formulated by replacing the corn and soybean meal with 29.16% DFRB. In Exp. 2, 6 growing pigs (initial BW = 28.5 ± 2.8 kg) were surgically equipped with a T-cannula in the distal ileum and arranged in a 6 × 6 Latin square design with 6 diets and 6 periods. The diets included an N-free diet based on cornstarch and sucrose and 5 experimental diets containing 60% DFRB as the sole source of AA. Chromic oxide (0.3%) was used as an indigestible marker. Among the 9 samples, the concentrations of ether extract (EE), crude fiber (CF), NDF, ADF, starch, Ca, and P averaged 1.33 (0.50% to 4.14%), 14.54 (9.78% to 23.85%), 28.62 (20.19% to 38.85%), 14.22 (9.32% to 23.99%), 38.80% (30.62% to 47.55%), 0.16% (0.09% to 0.24%), and 1.96% (1.11% to 2.28%), respectively. The average DE and ME were 2,643 and 2,476 kcal/kg DM, respectively, and ranged from 2,039 to 3,157 kcal/kg DM and 1,931 to 2,978 kcal/kg DM, respectively. In Exp. 2, there were significant differences in the AID and SID of CP and most AA except for His, Tyr, and Met (P < 0.05). The AID and SID of CP averaged 67.75% and 76.37%, respectively. The digestibility of Met was the greatest, averaging 86.15% and 90.08% for AID and SID, respectively. The AID and SID of Lys ranged from 51.88% to 71.43% (mean = 63.27%) and from 61.93% to 79.98% (mean = 72.97%), respectively. These results indicated that there is significant variability in chemical composition, energy content, and the SID and AID of CP and most AA among the selected DFRB. The DE and ME of DFRB are primarily related to their NDF and starch concentrations.
Collapse
Affiliation(s)
- Bingbing Huang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Chengfei Huang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Zhiqian Lyu
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Yifan Chen
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Peili Li
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Ling Liu
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Changhua Lai
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| |
Collapse
|
31
|
Enhanced accumulation of gamma-aminobutyric acid in rice bran using anaerobic incubation with various additives. Food Chem 2018; 271:187-192. [PMID: 30236666 DOI: 10.1016/j.foodchem.2018.07.175] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2018] [Revised: 06/15/2018] [Accepted: 07/25/2018] [Indexed: 11/20/2022]
Abstract
An anaerobic incubation for the enzymatic production of gamma-aminobutyric acid (GABA) in rice bran with the addition of glutamate, hydrolyzed wheat protein (HWP), yeast extract (YE) and pyridoxal-5-phosphate (PLP) was investigated. Rice bran was moistened (30% moisture content) with an electrolyzed oxidizing water and anaerobically incubated under nitrogen at 40 °C for 8 h. The incubation activated the glutamate decarboxylase (GAD) in rice bran and increased the GABA content from 10.7 to 171.5 mg/100 g. The addition of glutamate and protein hydrolysates further amplified the GABA content in the treated rice bran: 974.9, 487.4, and 372.8 mg/100 g, with 2.25% glutamate, 6% HWP, and 8% YE, respectively. Furthermore, addition of PLP (1.48 mg/100 g) as a coenzyme for GAD, together with 2.25% glutamate addition, could raise the GABA accumulation in rice bran to 2242 mg/100 g. Other amino acids in rice bran were changed in their composition by the anaerobic treatment.
Collapse
|
32
|
Wan J, Zhou G, Luo S, Liu C, Liu F, Ding Y. State Diagram for a Waxy Rice Starch-Soluble Dietary Fiber Composite System. STARCH-STARKE 2018. [DOI: 10.1002/star.201700274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Jie Wan
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang, 330047 China
| | - Guohui Zhou
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang, 330047 China
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang, 330047 China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang, 330047 China
| | - Fei Liu
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang, 330047 China
| | - Yueping Ding
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang, 330047 China
| |
Collapse
|
33
|
Abstract
Purpose
The purpose of this study is to discuss recent research on arabinoxylans from rice bran and wheat byproducts and their immunomodulatory potentials. Also, a potential receptor for arabinoxylans is proposed in relation to arabinoxylans structure.
Design/methodology/approach
This review summarises recent publications on arabinoxylans from rice bran and wheat, classification of arabinoxylans, a brief background on their method of extraction and their immunomodulatory potentials as they induce pro-inflammatory response in vitro, in vivo and in humans. The mechanism of action in which arabinoxylans modulate the immune activity is yet to be discovered, However, the authors have proposed a potential receptor for arabinoxylans in relation to arabinoxylans structure and molecular weight.
Findings
The effects of arabinoxylans from rice bran and wheat on the immune response was found to cause a pro-inflammatory response in vitro, in vivo and in humans. Also, the immune response depends on arabinoxylans structure, the degree of branching and origin.
Originality/value
This review paper focuses on the effects of arabinoxylans from rice bran and wheat on immunomodulatory potentials in vitro, in vivo and in humans. A new mechanism of action has been proposed based on the literature and via linking between arabinoxylans and lipopolysaccharide structure, molecular weight and suggested proposed receptor, which might be activated via both of them.
Collapse
|
34
|
Fu L, Geng S, Chen H, Yang Y, Zhang R, Zhang Y. Extraction of Deoiled Walnut Dietary Fibers and Effects of Particle Sizes on the Physiochemical Properties. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.981] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Luying Fu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University
| | - Shuwen Geng
- College of Food Engineering and Nutritional Science, Shaanxi Normal University
| | - Hao Chen
- College of Food Engineering and Nutritional Science, Shaanxi Normal University
| | - Yuanyuan Yang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University
| | - Runguang Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University
| | - Youlin Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University
| |
Collapse
|
35
|
Landauer J, Foerst P. Triboelectric separation of a starch-protein mixture – Impact of electric field strength and flow rate. ADV POWDER TECHNOL 2018. [DOI: 10.1016/j.apt.2017.10.018] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
36
|
Luo X, Wang Q, Zheng B, Lin L, Chen B, Zheng Y, Xiao J. Hydration properties and binding capacities of dietary fibers from bamboo shoot shell and its hypolipidemic effects in mice. Food Chem Toxicol 2017; 109:1003-1009. [PMID: 28237776 DOI: 10.1016/j.fct.2017.02.029] [Citation(s) in RCA: 106] [Impact Index Per Article: 15.1] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2017] [Revised: 02/10/2017] [Accepted: 02/20/2017] [Indexed: 02/05/2023]
Affiliation(s)
- Xianliang Luo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Qi Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China; Institute of Agricultural Engineering, Fujian Academy of Agriculture Sciences, Fuzhou, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Liangmei Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Bingyan Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Yafeng Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China.
| | - Jianbo Xiao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China; Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Taipa, Macau.
| |
Collapse
|
37
|
Signes-Pastor AJ, Carey M, Meharg AA. Inorganic arsenic removal in rice bran by percolating cooking water. Food Chem 2017; 234:76-80. [PMID: 28551270 DOI: 10.1016/j.foodchem.2017.04.140] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2016] [Revised: 02/23/2017] [Accepted: 04/23/2017] [Indexed: 10/19/2022]
Abstract
Rice bran, a by-product of milling rice, is highly nutritious but contains very high levels of the non-threshold carcinogen inorganic arsenic (i-As), at concentrations around 1mg/kg. This i-As content needs to be reduced to make rice bran a useful food ingredient. Evaluated here is a novel approach to minimizing rice bran i-As content which is also suitable for its stabilization namely, cooking bran in percolating arsenic-free boiling water. Up to 96% of i-As removal was observed for a range of rice bran products, with i-As removal related to the volume of cooking water used. This process reduced the copper, potassium, and phosphorus content, but had little effect on other trace- and macro-nutrient elements in the rice bran. There was little change in organic composition, as assayed by NIR, except for a decrease in the soluble sugar and an increase, due to biomass loss, in dietary fiber.
Collapse
Affiliation(s)
- Antonio J Signes-Pastor
- Institute for Global Food Security, Queen's University Belfast, David Keir Building, Malone Road, Belfast, BT9 5BN, Northern, Ireland, UK.
| | - Manus Carey
- Institute for Global Food Security, Queen's University Belfast, David Keir Building, Malone Road, Belfast, BT9 5BN, Northern, Ireland, UK
| | - Andrew A Meharg
- Institute for Global Food Security, Queen's University Belfast, David Keir Building, Malone Road, Belfast, BT9 5BN, Northern, Ireland, UK
| |
Collapse
|
38
|
Li YO, Komarek AR. Dietary fibre basics: Health, nutrition, analysis, and applications. FOOD QUALITY AND SAFETY 2017. [DOI: 10.1093/fqs/fyx007] [Citation(s) in RCA: 74] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
|