Dietary Fibre Characteristics and Antioxidant Activity of Sesame Seed Coats (Testae)

Chemical and structural transformations of lignin in sesame seed hull during roasting

To investigate the mechanism of lignin degradation during sesame roasting, structural transformations of milled wood lignin (MWL) from sesame seed hull samples roasted at 190-250 °C for 30 min were investigated. The findings revealed that, with increasing temperature, the degradation extent of carbohydrates from lignin carbohydrate complex in the fractions deepened, which reduced total sugar content (from 8.59 % to 0.45 %). Compared to that of the original sesame seed hull lignin (LSSH), the molecular weight of MWL fractions showed a tendency to decline (Mw 4377-2235 Da) with the rise of roasting temperature (210-250 °C). During roasting, lignins in the sesame seed hull underwent degradation and condensation. Due to demethoxylation, the H-type lignin proportion increased from 2.7 % to 26.1 %. Compared to G- and C-type lignin, S-type lignin was more stable. The β-O-4 linkages decreased from 5.8 to 1.2/100 Ar due to CO bond breaking, and β-β linkages from 26.3 to 9.6/100 Ar decreased due to condensation of CC. As the roasting temperature increased, more chemical bonds between lignin structural units were broken, resulting in the generation of more phenolic hydroxyl groups (1.80-2.53 mmol/g). This study helps to elucidate the contribution of lignin degradation during roasting to the oxidative stability of sesame oil.

Effect of replacing durum wheat semolina with Tenebrio molitor larvae powder on the techno-functional properties of the binary blends

Tenebrio molitor (TM) larvae, due to their high nutritional value, are gaining growing attention in food and feed sectors. Although few studies dealt with wheat-based products functionalized with TM larvae powder, there is a lack of comprehensive characterization of the raw materials to optimize the formulations for end-product recommendation. This study aimed at investigating the effects of partial replacement of durum wheat semolina with increasing amounts of TM larvae powder (5-30%) on the techno-functional properties of the binary blends. Color, granulometry, hydration properties, pasting characteristics, spectral characteristics (FTIR), reducing sugar content, and bioactivity in terms of total phenolic content (TPC) and antioxidant activity (FRAP, DPPH, ABTS) were assessed in the resulting blends. The increasing insect powder decreased the lightness (L*) and yellowness (b*) but increased the redness (a*) of the samples. In turn, the addition of insect powder did not negatively alter the hydration properties, which were comparable to those detected for semolina. Higher amounts of insect powder led to increased protein and lipid contents, as corroborated by the FTIR spectra, and decreased pasting parameters, with stronger starch granule stability detected when 20% and 30% of insect powder were added to the formulation. Significant increases in TPC and antioxidant activity were observed with increasing amount of insect powder (up to 87%, 78%, 2-fold, 67%, for TPC, FRAP, DPPH, and ABTS, respectively, compared to semolina). Therefore, these promising results have highlighted the possibility of using TM larvae powder as an unconventional ingredient for wheat-based products, by enhancing the nutritional and health-promoting values.

Utilization of fermented and enzymatically hydrolyzed soy press cake as ingredient for meat analogues

The aim of the present study was to improve the properties of soy press cake to be utilized as an ingredient of meat analogues. Soy press cakes were fermented with lactobacillus strains, and separately hydrolyzed by cellulase/xylanase mixture and α-amylase. Meat analogues were produced with 10% fermented or hydrolyzed soy press cakes. The effect of applied processes on protein oxidation, physical and functional properties of soy press cakes were analyzed, as well as sensory and textural properties of meat analogues. The results indicated that soy press cake was a suitable source of fibre and energy with low content of saturated fatty acids, and provided plant-based proteins and essential amino acids. The study demonstrated the potential of lactic acid fermentation, and enzymatic hydrolysis to improve water- and oil-holding capacity and reduce protein oxidation in soy press cakes. L. acidophilus 336 and cellulase/xylanase mixture were recommended for fermentation and hydrolysis of soy press cakes, respectively, regarding reduction of protein oxidation. Fermentation of soy press cakes with L. plantarum P1 improved the texture of meat analogues. Press cakes fermentation reduced bitterness, increased juiciness, and balanced the taste of meat analogues. Fermented soy press cake was recommended for the production of meat analogues.

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This research was the 1st application of fermented soy press cake in meat analogue.

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Fermentation and hydrolysis improved the functional properties of soy press cakes.

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Protein oxidation in soy press cakes was reduced after fermentation and hydrolysis.

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Fermented soy press cakes improved sensory quality of the meat analogues.

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L. plantarum P1 is recommended for the fermentation of soy press cakes.

Characterization of Structure and Antioxidant Activity of Polysaccharides From Sesame Seed Hull

Sesame seed hull is the major by-product of sesame seed processing and is rich in polysaccharides. In this work, sesame hull polysaccharides (SHP) were extracted by ultrasound-assisted alkali extraction methods with a yield of 6.49%. Three purified polysaccharide fractions were obtained after decolorization, deproteinization, and column chromatography. Then, their main composition and antioxidant activity were investigated. The dominant fraction was SHP-2 with a yield of 3.78%. It was composed of galacturonic acid (51.3%), glucuronic acid (13.8%), rhamnose (8.9%), glucose (8.4%), and others. The linkage types of SHP-2 have the α-D-GalpA-(1,4)-linked, α-D-GlcpA-(1,2)-linked, β-T-D-Rhap-linked, β-D-Glcp-(1,6)-linked, β-T-D-Galp-linked, α-L-Xylp-(1,4)-linked, α-L-Araf-(1,3,5)-linked, and β-D-Manp-(1,4)-linked. This study might provide some useful basic data for developing applications for sesame seed hull polysaccharides in the food and pharmaceutical industries.

A, Almasoudi AG, Mekawi E. Phytochemical Profile and Antioxidant Activity of Sesame Seed (Sesamum indicum) By-Products for Stability and Shelf Life Improvement of Refined Olive Oil

The by-product of sesame seed coats from the tahini industry was used for the extraction of bioactive compounds as novel antioxidants. This study was designed to evaluate the effect of a natural antioxidant on the quality of refined olive oil (ROO) stored at 60 ± 1 °C for up to 48 days. The lyophilized sesame seed coats extract (LSSCE) was placed into fresh ROO at three levels, i.e., 200, 400, and 600 mg kg−1, and compared with 200 mg kg−1 BHT (reference) and without antioxidant (control). LSSCE exhibited high phenolic (105.9 mg GAE g−1) and lignin (6.3 mg g−1) contents as well as antioxidant activity based on HPLC/DAD. In ROO samples, Including LSSCE, the values of peroxide, p-anisidine, K232, and K270 were remarkably lower than control during storage. The kinetic rate constant (k) of oxidation indicators was the lowest in ROO samples containing BHT and LSSCE 600 mg kg−1compared with other treatments. LSSCE improved the organoleptic acceptability of ROO samples up to 48 days of storage. Moreover, the shelf life (assuming a Q10 value of 2.0 for lipid oxidation) of ROO treated with LSSCE was increased. The findings revealed that LSSCE is a promising natural antioxidant in delaying oxidation, enhancing oil stability, and prolonging the shelf life (~475 days at ambient temperature).

Byproducts (Flour, Meals, and Groats) from the Vegetable Oil Industry as a Potential Source of Antioxidants

The present study presents the use of photochemiluminescence assay (PCL) and 2,2 diphenyl-1-picryl-hydrazyl (DPPH), 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), the ferric reducing antioxidant power (FRAP), and cupric ion reducing antioxidant capacity (CUPRAC) methods for the measurement of lipid-soluble antioxidant capacity (ACL) of 14 different byproducts obtained from the vegetable oil industry (flour, meals, and groats). The research showed that the analyzed samples contain significant amounts of phenolic compounds between 1.54 and 74.85 mg gallic acid per gram of byproduct. Grape seed flour extract had the highest content of total phenolic compounds, 74.85 mg GAE/g, while the lowest level was obtained for the sunflower groats, 1.54 mg GAE/g. DPPH values varied between 7.58 and 7182.53 mg Trolox/g of byproduct, and the highest antioxidant capacity corresponded to the grape seed flour (7182.53 mg Trolox/g), followed by walnut flour (1257.49 mg Trolox/g) and rapeseed meals (647.29 mg Trolox/g). Values of ABTS assay of analyzed samples were between 0 and 3500.52 mg Trolox/g of byproduct. Grape seed flour had the highest value of ABTS (3500.52 mg Trolox/g), followed by walnut flower (1423.98) and sea buckthorn flour (419.46). The highest values for FRAP method were represented by grape seed flour (4716.75 mg Trolox/g), followed by sunflower meals (1350.86 mg Trolox/g) and rapeseed flour (1034.92 mg Trolox/g). For CUPRAC assay, grape seed flour (5936.76 mg Trolox/g) and walnut flour (1202.75 mg Trolox/g) showed the highest antioxidant activity. To assess which method of determining antioxidant activity is most appropriate for the byproducts analyzed, relative antioxidant capacity index (RACI) was calculated. Depending on the RACI value of the analyzed byproducts, the rank of antioxidant capacity ranged from −209.46 (walnut flour) to 184.20 (grape seed flour). The most sensitive methods in developing RACI were FRAP (r = 0.5795) and DPPH (r = 0.5766), followed by CUPRAC (r = 0.5578) and ABTS (r = 0.4449), respectively. Strong positive correlations between the antioxidant capacity of lipid-soluble compounds measured by PCL and other methods used for determining antioxidant activity were found (r > 0.9). Analyses have shown that the different types of byproducts obtained from the vegetable oil industry have a high antioxidant activity rich in phenolic compounds, and thus their use in bakery products can improve their nutritional quality.

Dietary Fiber: Fractionation, Characterization and Potential Sources from Defatted Oilseeds

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.

Functionality of Djulis (Chenopodium formosanum) By-Products and In Vivo Anti-Diabetes Effect in Type 2 Diabetes Mellitus Patients

Simple Summary

According to a report from International Diabetes Federation, in 2020 approximately 463 million adults (20–79 years) were living with diabetes, the principles of medical nutrition therapy are to decrease the risk of diabetes by encouraging healthy food choices and physical activity. Djulis is a unique traditional pseudo-cereal crop native to Taiwan. The hull of djulis, which is usually considered to be agricultural waste, is disposed of in landfills and causes some environmental problems. In recent years, many studies have investigated the functional properties of djulis hull. The focus has been on the byproducts of djulis, a waste utilization approach, to further develop enriched functional foods. Djulis hull contained dietary fibre 75.21 ± 0.17% dry weight, and insoluble dietary fibre (IDF) reached 71.54 ± 0.27% dry weight. The IDF postponed the adsorption of glucose and reduced the activity of α-amylase. We found that it is a good source of valuable ingredients that contain a high amount of dietary fibre. Furthermore, for patients with T2DM, consuming djulis hull 30 and 60 min before a meal significantly reduced blood glucose content as compared with patients at the same postprandial times who did not consume it.

Abstract

Djulis (Chenopodium formosanum Koidz.) is a species of cereal grain native to Taiwan. It is rich in dietary fibre and antioxidants and therefore reputed to relieve constipation, suppress inflammation, and lower blood glucose. The aim of this study was to investigate the composition and physicochemical properties of dietary fibre from djulis hull. Meanwhile, determination of the in vivo antidiabetic effect on patients with type 2 diabetes mellitus (T2DM) after consuming the djulis hull powder. Djulis hull contained dietary fibre 75.21 ± 0.17% dry weight, and insoluble dietary fibre (IDF) reached 71.54 ± 0.27% dry weight. The IDF postponed the adsorption of glucose and reduced the activity of α-amylase. Postprandial blood glucose levels in patients with T2DM showed three different tendencies. First, the area under the glucose curve was significantly lower after ingesting 10 or 5 g djulis hull powder, which then postponed the adsorption of glucose, but the area under the glucose curve was similar with the two doses. After consuming 10 g djulis hull before 75 g glucose 30 and 60 min after the meal, patients with T2DM had blood glucose values that were significantly lower at the same postprandial times than those of patients who did not consume djulis hull. In short, patients who consumed djulis hull prior to glucose administration had decreased blood glucose level compared with those who did not. Djulis hull may have benefits for patients with T2DM.

Enzyme-assisted three-phase partitioning: An efficient alternative for oil extraction from Sesame (<em>Sesamum indicum</em> L.)

Three-phase partitioning (TPP) was explored for oil extraction from Sesamum indicum L. seeds. The process parameters, namely the salt concentration, slurry/t-butanol ratio and system pH were standardized. The optimum conditions for maximum oil recovery using TPP were an ammonium sulphate concentration of 40% (w/v), slurry/t-butanol ratio of 1:1 (v/v) and system pH of 5.0. The powdered seeds were subjected to enzyme-assisted three-phase partitioning (EATPP) which was pre-treated with pectinase, protease and a mixture of ɑ-amylase and amylo-glucosidase (1:1 ratio) followed by TPP (as standardized conditions) and its efficacy in recovering oil was compared with TPP and solvent extraction (SE). Out of all the enzymes studied, EATPP with pectinase resulted in the highest oil recovery (86.12%), which was higher than that of TPP (78.24%). The free fatty acids, saponification value and peroxide values were observed to be lower in the case of TPP and EATPP when compared to SE, indicating better oil quality.

Utilization of the Fine Particles Obtained from Cold Pressed Vegetable Oils: A Case Study in Organic Rice Bran, Sunflower and Sesame Oils

Fine particles obtained from the physical refining of organic cold pressed vegetable oils which are normally discarded as a process waste can be utilized as cosmetic and food ingredients. This paper demonstrated the use of the fine particles from rice bran (Thai Jasmine and Riceberry varieties), sunflower and sesame oils as the ingredient in body mask and as dietary fiber. It was found that the fine particles from rice brans exhibited better antioxidant properties than those of sunflower and sesame. The mixed fine particles were added to body mask formula. The addition of the fine particles affected the physical properties and stability of the body mask especially viscosity and pH. Total dietary fiber recovered from the fine particles ranged from 17.91-23.83 g/100g dry sample. Dietary fiber from Riceberry exhibited the best antioxidant properties as evidenced by DPPH radical scavenging activity and reducing power.

Cookies from composite wheat-sesame peels flours: dough quality and effect of Bacillus subtilis SPB1 biosurfactant addition

Sesame coat is a valuable by-product. The study was carried out on sesame peels flour at different replacing levels of white wheat flour in five cookies dough formulations. The functional properties of composite flours such as swelling capacity, water holding capacity, oil holding capacity, emulsifying capacity, foam capacity, gelatinization temperature, least gelation concentration and bulk density were increased with increase in the sesame peels flour incorporation along with wheat flour. Texture analysis of dough revealed that, the addition of sesame peels flour affected the quality of dough in terms of hardness, cohesion, adhesion and breaking strength. Cookies supplemented with sesame peels flour showed interesting physical properties with lower moisture content and higher spread factor than those made by white wheat flour. But, their hardness increase with the increase of the replacement ratio and their color becomes indesirable. Interestingly, sensory results indicated that cookies supplemented with sesame peels flour were acceptable at a level that not exceeds 30% of incorporation. By the addition of SPB1 biosurfactant at 0.1%, the dough texture profile was significantly improved and the action of this bioemulsifier was more pronounced than a commercial emulsifier known as glycerol monostearate. With the addition of SPB1 biosurfactant on cookies' dough, we manage to obtain cookies softer and with better overall quality.

Improving halva quality with dietary fibres of sesame seed coats and date pulp, enriched with emulsifier

Supplementation of halva with waste products of manufacturing, for example defatted sesame seed coats (testae) and date fibre concentrate, can improve its nutritional and organoleptic qualities. These constituents provide high fibre content and technological potential for retaining water and fat. Standard halva supplemented with date fibre concentrate, defatted sesame testae and emulsifier was evaluated for oil separation, texture and colour changes, sensory qualities and acceptability to a taste panel. Addition of both fibres with an emulsifier, improved emulsion stability and increased the hardness of halva significantly. The functional properties of sesame testae and date fibres promote nutrition and health, supplying polyphenol antioxidants and laxative benefits.