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Wu S, Zhang Y, Chen B, Wang X, Qiao Y, Chen J. Combined treatment of rice bran by solid-state fermentation and extrusion: Effect of processing sequence and microbial strains. Food Chem X 2024; 23:101549. [PMID: 39036482 PMCID: PMC11260023 DOI: 10.1016/j.fochx.2024.101549] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2024] [Revised: 05/27/2024] [Accepted: 06/10/2024] [Indexed: 07/23/2024] Open
Abstract
Solid-state fermentation (SSF) and extrusion are effective methods to improve the nutritional and sensory quality of rice bran. The effect of the processing sequence of SSF and extrusion and microbial strains on the quality of rice bran was studied. The results showed that the first SSF followed by extrusion increased the contents of phenolic, flavonoid and γ-oryzanol, but the color changed to brown. The first extrusion followed by SSF caused damage to bioactive components and antioxidant activity, but significantly increased the content of arabinoxylans. The difference between the two processing sequences may be related to the process time and the effect of substrate on microbial induction. Aspergillus oryzae and Neurospora sitophila were suitable for increasing the bioactive components of rice bran, while Lactiplantibacillus plantarum was suitable for increasing water-extractable arabinoxylan content. Different processing sequences and microbial strains have their advantages, and these results can provide reference for rice bran processing.
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Affiliation(s)
- Songheng Wu
- Shanghai Agricultural Products Preservation and Processing Engineering Technology Research Center, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Yi Zhang
- Shanghai Agricultural Products Preservation and Processing Engineering Technology Research Center, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Bingjie Chen
- Shanghai Agricultural Products Preservation and Processing Engineering Technology Research Center, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Xiao Wang
- Shanghai Agricultural Products Preservation and Processing Engineering Technology Research Center, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Yongjin Qiao
- Shanghai Agricultural Products Preservation and Processing Engineering Technology Research Center, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
- Shanghai Shuneng Irradiation Technology Co. Ltd, Shanghai 201403, China
| | - Jianyu Chen
- Shanghai Shengzhi Agricultural and Sideline Products Co. Ltd, Shanghai 201500, China
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2
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Xiang Y, Chi Y, He Q, Jia L, Zhang W, Dong Y. Complexation of Olive Protein with Soluble Dietary Fibers: A Way to Improve the Functional Properties of Proteins and Efficiently Utilize Olives. Foods 2024; 13:2563. [PMID: 39200490 PMCID: PMC11354045 DOI: 10.3390/foods13162563] [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: 07/23/2024] [Revised: 08/13/2024] [Accepted: 08/15/2024] [Indexed: 09/02/2024] Open
Abstract
High-value resources beyond oil extraction for the olive industry need to be developed due to increased olive production. Soluble dietary fibers (SDFs) and olive proteins (OPIs) are important components of olives. However, the commercial production process partially damages OPIs' emulsifying and foaming properties. Thus, the preparation of SDF-OPI complexes would help protect and even improve the emulsifying and foaming properties. The effects of pH and thermal-ultrasonic treatment on the complexation were explored, which showed that the SDF-OPI complexes prepared at pH 5 exhibited superior solubility (p < 0.05). SDF addition noticeably improved OPI thermal stability, emulsifying properties, and foaming properties. Moreover, the complexes prepared by thermal-ultrasonic treatment exhibited higher emulsion stability and lower emulsification activity than those prepared without thermal-ultrasonic treatment. In the acidic system, the electrostatic interaction was considered the main driving factor, assisted by the hydrophobic interaction. Additionally, after thermal-ultrasonic treatment, the covalent binding was observed by infrared spectroscopy. These results revealed the interaction mechanism between SDF and OPI, and the complexes significantly enhanced the functional properties of OPI. This study provides a reference for the high-value utilization of olives, thus broadening their potential uses in the food sector and beyond.
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Affiliation(s)
| | | | | | | | | | - Yi Dong
- Healthy Food Evaluation Research Center, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (Y.X.); (Y.C.); (Q.H.); (L.J.); (W.Z.)
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3
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Mao Y, Zhang Y, Li T, Chen Y, Wang Z, Guo C, Jin W, Shen W, Li J. Effects of airflow superfine pulverization on the structure, functional properties, and flavor quality of wheat bran. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38924091 DOI: 10.1002/jsfa.13693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/27/2024] [Revised: 05/27/2024] [Accepted: 06/03/2024] [Indexed: 06/28/2024]
Abstract
BACKGROUND Wheat bran (WB) is a byproduct of refined wheat flour production with poor edible taste and low economic value. Herein, the WB was micronized via airflow superfine pulverization (ASP), and the effects of the ASP conditions on its particle size, nutritive compositions, whiteness, hydration characteristics, moisture distribution, microstructure, cation exchange capacity, volatile flavor components, and other characteristics were investigated. RESULTS Reducing the rotational speed of the ASP screw and increasing the number of pulverizations significantly decreased the median particle size Dx(50) of WB to a minimum of 12.97 ± 0.19 μm (P < 0.05), increased the soluble dietary fiber content from 55.05 ± 2.94 to 106.86 ± 1.60 mg g-1, and improved the whiteness and water solubility index. In addition, the water holding capacity and oil holding capacity were significantly reduced (P < 0.05), while the cation exchange and swelling capacities first increased and then decreased. Up to about 70% of water in WB exists as bound water. As the Dx(50) of WB decreased, the content of bound and immobile water increased, while the free water decreased from 14.37 ± 1.21% to 7.59 ± 1.03%. Furthermore, WB was micronized and the particles became smaller and more evenly distributed. Using gas chromatography-ion mobility spectrometry, a total of 37 volatile compounds in micronized WB (including 10 aldehydes, 9 esters, 7 alcohols, and several acids, furans, ethers, aldehydes, esters, and alcohols) were identified as the main volatile compounds of WB. CONCLUSION Collectively, ASP improved the physicochemical properties of WB. This study provides theoretical references for the use of ASP to improve the utilization and edibility of WB. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Ying Mao
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Yinghui Zhang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Tiantian Li
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Yueyi Chen
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Zhan Wang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Cheng Guo
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Weiping Jin
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Wangyang Shen
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Jinling Li
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
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4
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Monteiro CS, Adedara IA, Farombi EO, Emanuelli T. Nutraceutical potential of olive pomace: insights from cell-based and clinical studies. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3807-3815. [PMID: 38270195 DOI: 10.1002/jsfa.13281] [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: 09/25/2023] [Revised: 01/06/2024] [Accepted: 01/08/2024] [Indexed: 01/26/2024]
Abstract
Olive oil production yields a substantial volume of by-products, constituting up to 80% of the processed fruits. The olive pomace by-product represents a residue of significant interest due to the diverse bioactive compounds identified in it. However, a thorough characterization and elucidation of the biological activities of olive pomace are imperative to redirect its application for functional food, nutraceutical, and pharmaceutical purposes both for animals and humans. In this review, we examine data from experimental models, including immortalized human vascular endothelial cells, human corneal and conjunctival epithelial cells, human colorectal adenocarcinoma cells, non-tumorigenic human hepatoma cells, and murine macrophages alongside clinical trials. These studies aim to validate the safety, nutritional value, and pharmacological effects of olive pomace. In vitro studies suggest that biophenols extracted from olive pomace possess antioxidant, anti-inflammatory, and antiproliferative properties that could be beneficial in mitigating cardiovascular disorders, particularly atherosclerosis, hepatosteatosis, and dry-eye disease. Protective effects against dry-eye disease were confirmed in a mouse model assay. Olive pomace used in the feed for fish and poultry has demonstrated the ability to enhance animals' immunity and improve nutritional quality of meat and eggs. Human clinical trials are scarce and have revealed minimal biological changes following the consumption of olive pomace-enriched foods. However, alterations in certain biomarkers tentatively suggest cardioprotective properties. The review underscores the value of olive pomace while addressing potential drawbacks and future perspectives, with a specific focus on the need for further investigation into the animal feed and human nutritional properties of olive pomace. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Camila Sant'Anna Monteiro
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, Brazil
| | - Isaac Adegboyega Adedara
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, Brazil
- Drug Metabolism and Toxicology Research Laboratories, Department of Biochemistry, College of Medicine, University of Ibadan, Ibadan, Nigeria
| | - Ebenezer Olatunde Farombi
- Drug Metabolism and Toxicology Research Laboratories, Department of Biochemistry, College of Medicine, University of Ibadan, Ibadan, Nigeria
| | - Tatiana Emanuelli
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, Brazil
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Nevara GA, Muhammad SKS, Zawawi N, Mustapha NA, Karim R. Fractionation and physicochemical characterization of dietary fiber of kenaf (Hibiscus cannabinus L.) seed. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3216-3227. [PMID: 38072678 DOI: 10.1002/jsfa.13208] [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: 04/12/2023] [Revised: 11/13/2023] [Accepted: 12/04/2023] [Indexed: 12/23/2023]
Abstract
BACKGROUND Kenaf seeds are underutilized kenaf plant by-products, containing essential nutrients including dietary fiber (DF), which can be potentially utilized as food ingredients. The present study aimed to evaluate the physicochemical characteristics of kenaf seed fiber fractions extracted from kenaf seed. RESULTS Defatted kenaf seed powder yielded four DF fractions: alkali-soluble hemicellulose (146.4 g kg-1 ), calcium-bound pectin (10.3 g kg-1 ) and acid-soluble pectin (25.4 g kg-1 ) made up the soluble fibre fraction, whereas cellulose (202.2 g kg-1 ) comprised the insoluble fraction. All fractions were evaluated for their physicochemical properties. The DF fractions contained glucose, mannose, xylose and arabinose, and a small amount of uronic acid (1.2-2.7 g kg-1 ). The isolated pectin fractions had a low degree of esterification (14-30%). All the isolated DF fractions had high average molecular weights ranging from 0.3 to 4.3 × 106 g mol-1 . X-ray diffractogram analysis revealed that the fractions consisted mainly of an amorphous structure with a relative crystallinity ranging from 31.6% to 44.1%. The Fourier-transform infrared spectroscopy spectrum of kenaf seed and its DF fractions showed typical absorption of polysaccharides, with the presence of hydroxyl, carboxyl, acetyl and methyl groups. Scanning electron microscopy analysis demonstrated that the raw material with the rigid structure resulted in soluble and insoluble DF fractions with more fragile and fibrous appearances, respectively. The soluble DF demonstrated greater flowability and compressibility than the insoluble fractions. CONCLUSION These findings provide novel information on the DF fractions of kenaf seeds, which could be used as a potential new DF for the food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Gita Addelia Nevara
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
- Department of Nutrition, Faculty of Health Science, Universitas Mohammad Natsir Bukittinggi, Bukittinggi, Indonesia
| | | | - Norhasnida Zawawi
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Nor Afizah Mustapha
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Roselina Karim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
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6
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Wang H, Wang M, Zeng J, Gao H, Zhang K. Effect of physical treatments on the functional and structural features of soluble dietary fiber from soybean dregs. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1777-1783. [PMID: 37897180 DOI: 10.1002/jsfa.13083] [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: 04/08/2023] [Revised: 07/31/2023] [Accepted: 10/28/2023] [Indexed: 10/29/2023]
Abstract
BACKGROUND In this research, the effects caused by ultrafine grinding (U), high-temperature cooking (HTC), microwave (M) and combined treatment (U-HTC, U-M) were evaluated on the functional properties and structural characteristics of soluble dietary fiber (SDF) obtained from soybean dregs. RESULTS Physical treatments could increase the extraction yield of SDF and improve the functional properties of SDF. The highest extraction yield (277.15 ± 5.87 g kg-1 based on the weight of soybean dregs) and purity (863.37 ± 5.15 g kg-1 based on the extract weight) of SDF was found in the sample by U-M treatment. U-HTC and U-M combined treatments significantly improved the water solubility and oil holding capacity of SDF. U-M treatment significantly increased the ability of SDF to adsorb cholesterol and perform cationic exchange; compared to the control, these abilities were increased by 138.46% and 10.38%, respectively. At pH 2.0, the nitrite ion adsorption capacity (NIAC) of SDF obtained by U-M combined treatment was 184.55 μg g-1 , which was significantly higher by 32.10% compared with that of the control. The results obtained by X-ray diffraction and scanning electron microscopy showed that the structure of SDF generated from soybean dregs became coarser and more porous, and the crystallinity decreased after physical treatments. CONCLUSION Combined physical treatment is an effective way to improve the extracted yield and functional properties of SDF from soybean dregs. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Heng Wang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Mengyu Wang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Jie Zeng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
- Xinxiang Key Laboratory of Development and Quality Control of Frozen Flour Products, Xinxiang, China
- Grain Deep Processing Product Quality Improvement Engineering Technology Research Center of Henan Province, Xinxiang, China
| | - Haiyan Gao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Keke Zhang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
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7
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Zhao S, Pan Z, Azarakhsh N, Ramaswamy HS, Duan H, Wang C. Effects of high-pressure processing on the physicochemical and adsorption properties, structural characteristics, and dietary fiber content of kelp ( Laminaria japonica). Curr Res Food Sci 2023; 8:100671. [PMID: 38235495 PMCID: PMC10792453 DOI: 10.1016/j.crfs.2023.100671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2023] [Revised: 12/13/2023] [Accepted: 12/26/2023] [Indexed: 01/19/2024] Open
Abstract
To investigate the effects of high-pressure processing (HPP) on the physicochemical and adsorption properties and structural characteristics of kelp, kelp slice (KS) and kelp powder (KP) were treated under different pressures (300, 450, and 600 MPa) for 5 and 10 min. Compared to untreated KP, HPP-treated KP yielded a 1.31-fold increase in water holding capacity (600 MPa/5 min), a 0.12-fold increase in swelling capacity (450 MPa/10 min), a 1.33-fold increase in oil holding capacity (600 MPa/10 min), a 10-fold increase in glucose adsorption capacity (450 MPa/10 min), and a 0.22-fold increase in cholesterol adsorption capacity (163.1 mg/g DW at 450 MPa/10 min), and exhibited good Cd (Ⅱ) adsorption capacity when its concentration was 10 mmol/L in the small intestine. The physicochemical properties of HPP-treated KS were not improved due to its low specific surface area. In addition, HPP treatment efficiently reduced the particle size of KP and increased its total and soluble dietary fiber content by 17% and 63% at 600 MPa/10 min, respectively. Scanning electron microscope micrographs demonstrated that the surface of HPP-treated KP was rough and porous, and the specific surface area increased with increasing pressure and processing time. To conclude, the results obtained in the present study suggest that HPP is a promising processing method for improving the functionality and structural characteristics of KP and provide a theoretical basis for the utilization of HPP-treated KP as a fiber-rich ingredient in the functional food industry.
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Affiliation(s)
- Songlin Zhao
- International School, Jinan University, Guangzhou, 510632, China
| | - Zhitao Pan
- Department of Food Science and Technology, Jinan University, Guangzhou, 510632, China
| | - Nima Azarakhsh
- International School, Jinan University, Guangzhou, 510632, China
| | - Hosahalli S. Ramaswamy
- Department of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, Montréal, QC, Canada
| | - Hanying Duan
- Department of Food Science and Technology, Jinan University, Guangzhou, 510632, China
| | - Chao Wang
- Department of Food Science and Technology, Jinan University, Guangzhou, 510632, China
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8
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Wang W, Quan Z, Kou F, Zhang S, Cao L, Zhang Z. Preparation and characterization of soluble dietary fiber from tiger nut residues, showing enhanced antioxidant activity and metal-ion-binding properties. Front Nutr 2023; 10:1275473. [PMID: 38156276 PMCID: PMC10754513 DOI: 10.3389/fnut.2023.1275473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Accepted: 11/27/2023] [Indexed: 12/30/2023] Open
Abstract
To improve the utilization of soluble dietary fiber (SDF) from tiger nut residues, the response surface methodology was used to optimize the conditions of superfine grinding to produce SDF with antioxidant and metal-ion-binding properties. The yield was increased (30.56%) and the average particle diameter of SDF was decreased (D50: 32.80 μm) under the optimal conditions (a proportion of grinding medium of 100%, a feeding mass of 0.90 kg, a grinding time of 20 min, and a moisture content of 8.00%). In addition, superfine grinding substantially modified the surface morphology and increased the SDF content and the proportion of monosaccharides by decreasing the molecular weight. Moreover, superfine grinding remarkably enhanced the in vitro antioxidant activities (ABTS+, DPPḤ, and ·OH) of the SDF, which also exhibited favorable metal-ion-binding properties (Ca2+, Zn2+, and Co2+). These results suggest that superfine grinding can be used as a technique to modify dietary fiber to manufacture functional SDF.
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Affiliation(s)
- Weihao Wang
- School of Forestry, Northeast Forestry University, Harbin, China
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Zhigang Quan
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Fang Kou
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
- Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung, Republic of Korea
| | - Shenglong Zhang
- Heilongjiang Guohong Energy Saving and Environmental Protection Co., Harbin, China
| | - Longkui Cao
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Zhi Zhang
- School of Life Science, Northeast Forestry University, Harbin, China
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9
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Karim A, Raji Z, Habibi Y, Khalloufi S. A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: opportunities and challenges for their application in the food industry. Crit Rev Food Sci Nutr 2023:1-35. [PMID: 37565505 DOI: 10.1080/10408398.2023.2243510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/12/2023]
Abstract
Dietary fiber (DF) significantly affects the quality attributes of food matrices. Depending on its chemical composition, molecular structure, and degree of hydration, the behavior of DF may differ. Numerous reports confirm that incorporating DF derived from food waste into food products has significant effects on textural, sensory, rheological, and antimicrobial properties. Additionally, the characteristics of DF, modification techniques (chemical, enzymatic, mechanical, thermal), and processing conditions (temperature, pH, ionic strength), as well as the presence of other components, can profoundly affect the functionalities of DF. This review aims to describe the interactions between DF and water, focusing on the effects of free water, freezing-bound water, and unfreezing-bound water on the hydration capacity of both soluble and insoluble DF. The review also explores how the structural, functional, and environmental properties of DF contribute to its hydration capacity. It becomes evident that the interactions between DF and water, and their effects on the rheological properties of food matrices, are complex and multifaceted subjects, offering both opportunities and challenges for further exploration. Utilizing DF extracted from food waste exhibits promise as a sustainable and viable strategy for the food industry to create nutritious and high-value-added products, while concurrently reducing reliance on primary virgin resources.
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Affiliation(s)
- Ahasanul Karim
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
| | - Zarifeh Raji
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
| | - Youssef Habibi
- Sustainable Materials Research Center (SUSMAT-RC), University Mohammed VI Polytechnic (UM6P), Benguerir, Morocco
| | - Seddik Khalloufi
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
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10
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Zheng H, Sun Y, Zeng Y, Zheng T, Jia F, Xu P, Xu Y, Cao Y, He K, Yang Y. Effects of Four Extraction Methods on Structure and In Vitro Fermentation Characteristics of Soluble Dietary Fiber from Rape Bee Pollen. Molecules 2023; 28:4800. [PMID: 37375355 DOI: 10.3390/molecules28124800] [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: 05/30/2023] [Revised: 06/12/2023] [Accepted: 06/14/2023] [Indexed: 06/29/2023] Open
Abstract
In this study, soluble dietary fibers (SDFs) were extracted from rape bee pollen using four methods including acid extraction (AC), alkali extraction (AL), cellulase extraction (CL) and complex enzyme extraction (CE). The effects of different extraction methods on the structure of SDFs and in vitro fermentation characteristics were further investigated. The results showed that the four extraction methods significantly affected the monosaccharide composition molar ratio, molecular weight, surface microstructure and phenolic compounds content, but showed little effect on the typical functional groups and crystal structure. In addition, all SDFs decreased the Firmicutes/Bacteroidota ratio, promoted the growth of beneficial bacteria such as Bacteroides, Parabacteroides and Phascolarctobacterium, inhibited the growth of pathogenic bacteria such as Escherichia-Shigella, and increased the total short-chain fatty acids (SCFAs) concentrations by 1.63-2.45 times, suggesting that the bee pollen SDFs had a positive regulation on gut microbiota. Notably, the SDF obtained by CE exhibited the largest molecular weight, a relatively loose structure, higher extraction yield and phenolic compounds content and the highest SCFA concentration. Overall, our results indicated that CE was an appropriate extraction method of high-quality bee pollen SDF.
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Affiliation(s)
- Hui Zheng
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha 410000, China
| | - Yan Sun
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha 410000, China
| | - Yiqiong Zeng
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha 410000, China
| | - Tao Zheng
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha 410000, China
| | - Fan Jia
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha 410000, China
| | - Pan Xu
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha 410000, China
| | - Yao Xu
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha 410000, China
| | - Yuxin Cao
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha 410000, China
| | - Kai He
- School of Pharmaceutical Science, Hunan University of Medicine, Huaihua 418000, China
| | - Yong Yang
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha 410000, China
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11
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Monteiro CS, Bortolazzo PC, Bonini CAA, Dluzniewski LT, da Silva DT, Baranzelli J, Smaniotto FA, Ballus CA, Lozano-Sánchez J, Somacal S, Emanuelli T. Effect of micronization on olive pomace biotransformation in the static model of colonic fermentation. Food Chem 2023; 418:135921. [PMID: 36996652 DOI: 10.1016/j.foodchem.2023.135921] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 02/16/2023] [Accepted: 03/07/2023] [Indexed: 03/12/2023]
Abstract
The effect of granulometric fractionation and micronization of olive pomace (OP) on the biotransformation of phenolic compounds by intestinal microbiota was investigated in vitro. Three types of powdered OP samples were incubated with human feces to simulate colonic fermentation, after a sequential static digestion: non-fractionated OP (NF), granulometrically fractionated OP (GF) and granulometrically fractionated and micronized OP (GFM). GF and GFM favored the release of hydroxytyrosol, oleuropein aglycone, apigenin and phenolic acid metabolites in the first hours of colonic fermentation compared to NF (up to 41-fold higher). GFM caused higher release of hydroxytyrosol than GF. GFM was the only sample to release tyrosol and sustained tyrosol levels up to 24 h of fermentation. Micronization associated with granulometric fractionation was more efficient than granulometric fractionation alone to increase the release of phenolic compounds from the OP matrix during simulated colonic fermentation and can be further studied for nutraceutical purposes.
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Affiliation(s)
- Camila Sant'Anna Monteiro
- Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil; Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Paula Colpo Bortolazzo
- Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Camila Araujo Amorim Bonini
- Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Luana Tamires Dluzniewski
- Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Dariane Trivisiol da Silva
- Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Julia Baranzelli
- Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil; Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Franciele Aline Smaniotto
- Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil; Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Cristiano Augusto Ballus
- Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Jesús Lozano-Sánchez
- Research and Development of Functional Food Centre (CIDAF), Bioregion Building, PTS Granada, Avda. del Conocimiento 37, 18016 Granada, Spain
| | - Sabrina Somacal
- Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil; Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Tatiana Emanuelli
- Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil; Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil.
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12
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Zheng H, Sun Y, Zheng T, Zeng Y, Fu L, Zhou T, Jia F, Xu Y, He K, Yang Y. Effects of shear emulsifying/ball milling/autoclave modification on structure, physicochemical properties, phenolic compounds, and antioxidant capacity of lotus ( Nelumbo) leaves dietary fiber. Front Nutr 2023; 10:1064662. [PMID: 36908912 PMCID: PMC9995909 DOI: 10.3389/fnut.2023.1064662] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Accepted: 02/06/2023] [Indexed: 02/25/2023] Open
Abstract
Lotus (Nelumbo) leaves are rich in polyphenols and dietary fiber, which have the potential as a high-quality fiber material in functional food. However, lotus leaves exhibit dense structure and poor taste, it is vital to develop appropriate modification methods to improve the properties of lotus leaves dietary fiber. In this study, the effects of three modification methods with shear emulsifying (SE), ball milling (BM), and autoclave treatment (AT) on structure, physicochemical properties, phenolic compounds, and antioxidant capacity of lotus leave dietary fiber (LDF) were evaluated. SEM indicated that there were significant differences in the microstructure of modified LDFs. FT-IR spectra and X-ray diffraction pattern of modified LDFs revealed similar shapes, while the peak intensity and crystalline region changed by modification. SE showed the greatest effect on crystallization index. SE-LDF had the highest water holding capacity, water swelling capacity, and bound phenolic content in LDFs, which increased by 15.69, 12.02, and 31.81%, respectively, compared with the unmodified LDF. BM exhibited the most dramatic effect on particle size. BM-LDF had the highest free phenolic and total phenolic contents in LDFs, which increased by 32.20 and 29.05% respectively, compared with the unmodified LDF. Phenolic compounds in LDFs were mainly free phenolic, and modifications altered the concents of flavonoids. The BM-LDF and SE-LDF exhibited higher antioxidant capacity than that of AT-LDF. Overall, SE-LDF showed better physical properties, and BM-LDF showed better bioactive components. SE and BM were considered to be appropriate modification methods to enhance the properties of LDF with their own advantages.
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Affiliation(s)
- Hui Zheng
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Yan Sun
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Tao Zheng
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Yiqiong Zeng
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Liping Fu
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Tingting Zhou
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Fan Jia
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Yao Xu
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Kai He
- School of Pharmaceutical Science, Hunan University of Medicine, Huaihua, China
| | - Yong Yang
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
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13
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Effects of Wet and Dry Micronization on the GC-MS Identification of the Phenolic Compounds and Antioxidant Properties of Freeze-Dried Spinach Leaves and Stems. Molecules 2022; 27:molecules27238174. [PMID: 36500267 PMCID: PMC9740432 DOI: 10.3390/molecules27238174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 11/18/2022] [Accepted: 11/20/2022] [Indexed: 11/25/2022] Open
Abstract
Micronization is an emerging technology used in food production, in which the size of particles is reduced to microns in the processing of plant raw materials and by-products, thus making it an interesting research topic. Spinach stems are by-products of spinach leaf processing, but there is little information regarding their processing and possible reuse. In this study, wet and dry ball mill micronization, in combination with freeze drying, was used to process spinach stems and leaves to obtain functional powders. The color and particle size of the micronized spinach leaf and stem powders were evaluated. The antioxidant activity (AA) of the powders and phenolic compounds present in them were determined using GC-MS analysis. The results obtained showed that the dry micronization of leaves and stems resulted in smoother and brighter powders than wet micronization. Significantly smaller particle sizes were achieved using the dry micronization of the leaves and stems (Dv50 = 19.5 and 10.1 µm, respectively) rather than wet micronization (Dv50 = 84.6 and 112.5 µm, respectively). More phenolic compounds, such as o-coumaric acid and gallic acid, were extracted from the dry-micronized powders. The dry micronization of the stems significantly increased the total phenolic content, and the AA of these powders was also increased. These findings demonstrate that spinach leaves and stems subjected to dry micronization can be valuable functional components of food.
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14
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Comparison and Characterization of the Structure and Physicochemical Properties of Three Citrus Fibers: Effect of Ball Milling Treatment. Foods 2022; 11:foods11172665. [PMID: 36076847 PMCID: PMC9455636 DOI: 10.3390/foods11172665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/24/2022] [Accepted: 08/26/2022] [Indexed: 11/30/2022] Open
Abstract
Effects of ball milling (BM) on the structure and physicochemical properties of three types of citrus fibers were investigated. With the extension of the grinding time, the particle size of citrus fibers significantly decreased. Fourier transform infrared spectroscopy (FTIR) showed that the three citrus fibers had similar chemical groups, and more -OH and phenolic acid groups were exposed after BM, and pectin and lignin were not degraded. Scanning electron microscope (SEM) results showed that the appearance of particles changed from spherical to fragmented, irregular shapes. The water holding capacity (WHC), oil holding capacity (OHC), and water swelling capacity (WSC) of citrus fibers LM, JK, and FS reached the maximum value after BM of 2 h (increasing by 18.5%), 4 h (increasing by 46.1%), and 10 h (increasing by 38.3%), respectively. After 10 h BM, citrus fibers FS and JK had the highest adsorption capacity of cholesterol and sodium cholate, increasing by 48.3% and 48.6%, respectively. This indicates that BM transforms the spatial structure of citrus fibers and improves their physicochemical properties.
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15
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Improvement effects of micronization on morphology, functional and nutritional attributes of stabilized rice bran. Food Res Int 2022; 157:111328. [DOI: 10.1016/j.foodres.2022.111328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 04/27/2022] [Accepted: 04/28/2022] [Indexed: 11/21/2022]
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16
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Reißner AM, Brunner M, Struck S, Rohm H. Thermo-mechanical processing of fibre-rich blackcurrant pomace to modify techno-functional properties. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04052-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
AbstractExploring the use of seedless blackcurrant pomace, a fibre-rich by-product of juice pressing, in foods is favourable due to its nutritional profile but also for economic and sustainability aspects. Current applications are limited to products in which rapid fibre swelling, high water solubility or low sedimentation is not essential. In this study, functional properties of seedless blackcurrant pomace were modified by thermo-mechanical treatments using extrusion cooking or micronization in a planetary ball mill. A full factorial design showed that low pomace moisture (11 g/100 g) had the highest impact on swelling capacity (+ 20.6%) and water solubility index (+ 23.2%), whereas variation in extrusion temperature exhibited only minor effects. After milling for 4 h, the median particle size was reduced by 98% to 4 µm and the specific surface area increased from 0.1 to 2.5 m2/mL. Swelling capacity was highest after this time with 7.6 mL/g pomace and, although the amount of extractable sugars was reduced, water solubility increased to 7.6 g/100 g. In contrast to extruded samples, the red colour of the pomace was intensified after milling. Both treatments appear as promising to extend the applicability of fruit by-products in foods, as micronized pomace may counteract sedimentation in liquids, whereas increased swelling capacity after extrusion may have stabilizing effects on yoghurt-like systems.
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17
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Li Y, Wang L, Wang H, Li Z, Qiu J, Wang L. Correlation of microstructure, pore characteristics and hydration properties of wheat bran modified by airflow impact mill. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102977] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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18
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Effects of micronized bamboo powder on growth performance, serum biochemical indexes, cecal chyme microflora and metabolism of broilers aged 1-22 days. Trop Anim Health Prod 2022; 54:166. [PMID: 35437649 PMCID: PMC9015971 DOI: 10.1007/s11250-022-03172-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Accepted: 04/07/2022] [Indexed: 10/29/2022]
Abstract
Adding insoluble fiber to diet of broilers has been reported to improve intestinal health and promote growth performance. Bamboo powder is a cheap raw material with rich insoluble fiber. This study aims to explore the effects of feeding micronized bamboo powder (MBP) on growth performance, serum biochemical indexes, intestinal microflora, and metabolism of broilers. A total of 1440 1-day-old slow-growing Ephedra chickens were randomly divided into three groups considering gender and body weight: (1) Group D: feeding with basal diet without antibiotics; (2) Group E: feeding with basal diet supplemented with 5% rice bran (RB); (3) Group F: feeding with basal diet supplemented with 1% MBP. Each group involved 8 replicates feeding for 22 days, with 60 chickens per replicate. Various indexes were detected. For the growth performance, the weight gain and feed consumption ratio (G: F) of Group F supplemented with MBP is 0.57 ± 0.04, which is significantly higher than that of E group supplemented with RB (0.52 ± 0.01, P < 0.05). For the serum biochemical indexes, the glutathione peroxidase activity in Group F is significantly higher than that of Group D, while the malondialdehyde content is significantly lower than that of Group D and Group E (P < 0.05 for all). The fresh cecal chyme is taken for determination. In Group F, the α diversity index Faith_pd is significantly lower in Group F than that of Group D. The microorganism species in cecal chyme of Group F and Group E are also different. The metabolic pathways of Group F, mainly in fatty acid metabolism, amino acid metabolism and intestinal immune IgA production, were different from those of Group D and Group E. Adding 1% MBP to broiler diet can enhance the anti-oxidant capacity, improve chyme microflora, regulate the metabolism pathways responsible for intestinal fatty acids, amino acids, and immunity.
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Fayaz G, Soleimanian Y, Mhamadi M, Turgeon SL, Khalloufi S. The applications of conventional and innovative mechanical technologies to tailor structural and functional features of dietary fibers from plant wastes: A review. Compr Rev Food Sci Food Saf 2022; 21:2149-2199. [DOI: 10.1111/1541-4337.12934] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 12/04/2021] [Accepted: 02/05/2022] [Indexed: 11/29/2022]
Affiliation(s)
- Goly Fayaz
- Soils Science and Agri‐Food Engineering Department Laval University Québec Canada
- Institute of Nutrition and Functional Foods Laval University Québec Canada
| | - Yasamin Soleimanian
- Soils Science and Agri‐Food Engineering Department Laval University Québec Canada
- Institute of Nutrition and Functional Foods Laval University Québec Canada
| | - Mmadi Mhamadi
- Soils Science and Agri‐Food Engineering Department Laval University Québec Canada
- Institute of Nutrition and Functional Foods Laval University Québec Canada
| | - Sylvie L. Turgeon
- Institute of Nutrition and Functional Foods Laval University Québec Canada
- Food Science Department Laval University Québec Canada
| | - Seddik Khalloufi
- Soils Science and Agri‐Food Engineering Department Laval University Québec Canada
- Institute of Nutrition and Functional Foods Laval University Québec Canada
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20
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Flowability, Rehydration Behaviour and bioactive Compounds of an Orange Powder Product as Affected by Particle Size. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02773-9
expr 865942224 + 812583308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
Abstract
AbstractBy offering a powder that ensures the healthy value of the fruits, a proper flowability and adequate viscosity after rehydration, there could be an opportunity to promote fruit consumption. The particle size is of critical importance with regard to the properties of a powder. But the separation of a product by particle size is usually associated with compositional changes. In this study, an orange powder product with the same composition but different particle size was compared. The particle sizes considered (269 ± 4, 189 ± 4, 118 ± 3 µm) offer a product with the same bioactive compound content and guarantee a good powder flowability: angle of repose, compressibility, density, porosity and Hausner’s and Carr’s indexes. Nevertheless, grinding can be used as a simple green technology with which to adjust the particle size so as to obtain rehydrated products with differing viscosities and, therefore, powders with different applications: the smaller the particle size, the lower the viscosity.
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21
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Xie H, Tang X, Woo MW, Xiong H, Zhao Q. Effects of enzymatic/alkali protein removal and particle size reduction on physicochemical and functional characteristics of okara dietary fibre. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hexiang Xie
- State Key Laboratory of Food Science and Technology Nanchang University Jiangxi 330047 China
| | - Xiaoming Tang
- Yichun Agricultural and Rural Bureau Yichun 336000 China
| | - Meng Wai Woo
- Department of Chemical and Materials Engineering Faculty of Engineering The University of Auckland Auckland 1142 New Zealand
| | - Hua Xiong
- State Key Laboratory of Food Science and Technology Nanchang University Jiangxi 330047 China
| | - Qiang Zhao
- State Key Laboratory of Food Science and Technology Nanchang University Jiangxi 330047 China
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22
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Flowability, Rehydration Behaviour and bioactive Compounds of an Orange Powder Product as Affected by Particle Size. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02773-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
AbstractBy offering a powder that ensures the healthy value of the fruits, a proper flowability and adequate viscosity after rehydration, there could be an opportunity to promote fruit consumption. The particle size is of critical importance with regard to the properties of a powder. But the separation of a product by particle size is usually associated with compositional changes. In this study, an orange powder product with the same composition but different particle size was compared. The particle sizes considered (269 ± 4, 189 ± 4, 118 ± 3 µm) offer a product with the same bioactive compound content and guarantee a good powder flowability: angle of repose, compressibility, density, porosity and Hausner’s and Carr’s indexes. Nevertheless, grinding can be used as a simple green technology with which to adjust the particle size so as to obtain rehydrated products with differing viscosities and, therefore, powders with different applications: the smaller the particle size, the lower the viscosity.
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23
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Li Y, Niu L, Guo Q, Shi L, Deng X, Liu X, Xiao C. Effects of fermentation with lactic bacteria on the structural characteristics and physicochemical and functional properties of soluble dietary fiber from prosomillet bran. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112609] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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24
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Wang M, Chen X, Dong L, Nan X, Ji W, Wang S, Sun W, Zhou Q. Modification of pea dietary fiber by ultrafine grinding and hypoglycemic effect in diabetes mellitus mice. J Food Sci 2021; 86:1273-1282. [PMID: 33761135 DOI: 10.1111/1750-3841.15669] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2020] [Revised: 11/18/2020] [Accepted: 02/07/2021] [Indexed: 12/28/2022]
Abstract
This study was designed to investigate the effects of ultrafine grinding on the physicochemical properties of pea dietary fiber (PDF) and the hypoglycemic effect of ultrafine grinding dietary fiber on diabetes mellitus (DM). So, the PDF was treated by ultrafine grinding technology, and its microstructure and physicochemical properties were determined. Then, the DM model was established, and the 4-week ultrafine grinded pea dietary fiber (UGPDF) diet intervention was conducted by using gavage and feeding. During this period, the blood glucose and body weight of the mice were measured, and an oral glucose tolerance test was measured on the last day. The biochemical blood indexes of the mice were determined, and the pancreas was stained with HE after dissecting. The results showed that after ultrafine grinding, the structure fragmentation, specific surface area increased, and UGPDF showed higher swelling ability as well as water and oil holding capacities. Simultaneously, UGPDF had a significant effect on reducing blood glucose and glycosylated hemoglobin in DM mice, improving the wasting state of mice and increasing the tolerance to glucose. Further, the results of the HE section showed that the pancreatic islet cells gradually returned to normal regular morphology. In biochemical blood indicators, UGPDF reduced TC and TG levels in the blood. This study provided a specific data basis for the following research on the hypoglycemic mechanism, and broadens the application field of PDF. PRACTICAL APPLICATION: The physicochemical properties of pea dietary fiber were improved by ultrafine grinding technology. Because of this, the application of pea dietary fiber in the field of hypoglycemic had a better effect, laying a foundation for the next research on hypoglycemic mechanism.
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Affiliation(s)
- Meng Wang
- Department of Food Science, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, China
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Key Laboratory of Shandong Provincial Universities for Technologies Agricultural Products, Zibo, 255049, China
| | - Xuanhong Chen
- Department of Food Science, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, China
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Key Laboratory of Shandong Provincial Universities for Technologies Agricultural Products, Zibo, 255049, China
| | - Leichao Dong
- Department of Food Science, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, China
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Key Laboratory of Shandong Provincial Universities for Technologies Agricultural Products, Zibo, 255049, China
| | - Xijun Nan
- Department of Food Science, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, China
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Key Laboratory of Shandong Provincial Universities for Technologies Agricultural Products, Zibo, 255049, China
| | - Wei Ji
- Department of Food Science, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, China
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Key Laboratory of Shandong Provincial Universities for Technologies Agricultural Products, Zibo, 255049, China
| | - Sai Wang
- Department of Food Science, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, China
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Key Laboratory of Shandong Provincial Universities for Technologies Agricultural Products, Zibo, 255049, China
| | - Wanting Sun
- Department of Food Science, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, China
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Key Laboratory of Shandong Provincial Universities for Technologies Agricultural Products, Zibo, 255049, China
| | - Quancheng Zhou
- Department of Food Science, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, China
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Key Laboratory of Shandong Provincial Universities for Technologies Agricultural Products, Zibo, 255049, China
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25
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Sefrin Speroni C, Rigo Guerra D, Beutinger Bender AB, Stiebe J, Ballus CA, Picolli da Silva L, Lozano-Sánchez J, Emanuelli T. Micronization increases the bioaccessibility of polyphenols from granulometrically separated olive pomace fractions. Food Chem 2020; 344:128689. [PMID: 33277120 DOI: 10.1016/j.foodchem.2020.128689] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2020] [Revised: 11/16/2020] [Accepted: 11/17/2020] [Indexed: 02/07/2023]
Abstract
The effect of micronization of granulometrically fractionated olive pomace (OP) on the bioaccessibility of polyphenols and the antioxidant capacity was investigated during sequential in vitro static digestion. Crude OP was fractionated in a 2-mm sieve (F1: > 2 mm; F2: < 2 mm) and then micronized (300 r min-1, 5 h) generating F1AG (17.8 μm) and F2AG (15.6 μm). Micronization increased the release of hydroxytyrosol, oleuropein, caffeic acid, and decarboxymethyl oleuropein aglycone (3,4-DHPEA-EDA) in the salivary and gastric phase, beyond luteolin in the gastric phase. Micronization also increased the intestinal bioaccessibility of hydroxytyrosol, 3,4-DHPEA-EDA, oleuropein, luteolin, and apigenin; it was more effective for F2AG than F1AG. Micronized samples increased antioxidant capacity in the gastric phase. F2AG exhibited the highest antioxidant capacity in the insoluble intestinal fraction. Thus, micronization can be further exploited to improve the nutraceutical properties of OP by increasing the bioaccessibility and antioxidant capacity of phenolic compounds.
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Affiliation(s)
- Caroline Sefrin Speroni
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Camobi, 97105-900 Santa Maria, RS, Brazil
| | - Daniela Rigo Guerra
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Camobi, 97105-900 Santa Maria, RS, Brazil
| | - Ana Betine Beutinger Bender
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Camobi, 97105-900 Santa Maria, RS, Brazil
| | - Jessica Stiebe
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Camobi, 97105-900 Santa Maria, RS, Brazil
| | - Cristiano Augusto Ballus
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Camobi, 97105-900 Santa Maria, RS, Brazil
| | - Leila Picolli da Silva
- Department of Animal Science, Center of Rural Sciences, Federal University of Santa Maria, Camobi, 97105-900 Santa Maria, RS, Brazil
| | - Jesús Lozano-Sánchez
- Department of Nutrition and Bromatology, Faculty of Sciences, University of Granada, 18071 Granada, Spain; Research and Development of Functional Food Centre (CIDAF), Bioregion Building, PTS Granada, Avda. del Conocimiento s/n, 18016 Granada, Spain
| | - Tatiana Emanuelli
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Camobi, 97105-900 Santa Maria, RS, Brazil.
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Ding Q, Li Z, Wu W, Su Y, Sun N, Luo L, Ma H, He R. Physicochemical and functional properties of dietary fiber from Nannochloropsis oceanica: A comparison of alkaline and ultrasonic-assisted alkaline extractions. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110080] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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