Potential of dry fractionation of wheat bran for the development of food ingredients, part II: Electrostatic separation of particles

2011 ◽  
Vol 53 (1) ◽  
pp. 9-18 ◽  
Author(s):  
Youna Hemery ◽  
Ulla Holopainen ◽  
Anna-Maija Lampi ◽  
Pekka Lehtinen ◽  
Tanja Nurmi ◽  
...  
Keyword(s):  
Wheat Bran ◽  
Electrostatic Separation ◽  
Dry Fractionation ◽  
Food Ingredients

Potential of dry fractionation of wheat bran for the development of food ingredients, part I: Influence of ultra-fine grinding

2011 ◽  
Vol 53 (1) ◽  
pp. 1-8 ◽  
Author(s):  
Youna Hemery ◽  
Marc Chaurand ◽  
Ulla Holopainen ◽  
Anna-Maija Lampi ◽  
Pekka Lehtinen ◽  
...  
Keyword(s):  
Wheat Bran ◽  
Dry Fractionation ◽  
Food Ingredients ◽  
Fine Grinding ◽  
Ultra Fine Grinding

Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions

2010 ◽  
Vol 43 (5) ◽  
pp. 1429-1438 ◽  
Author(s):  
Youna M. Hemery ◽  
Nuria Mateo Anson ◽  
Rob Havenaar ◽  
Guido R.M.M. Haenen ◽  
Martijn W.J. Noort ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Wheat Bran ◽  
Dry Fractionation

scholarly journals Arabinoxylans-enriched fractions: From dry fractionation of wheat bran to the investigation on bread baking performance

2019 ◽  
Vol 87 ◽  
pp. 1-8 ◽  
Author(s):  
Lu Zhang ◽  
Anneloes van Boven ◽  
Jorinde Mulder ◽  
Jeroen Grandia ◽  
Xiao Dong Chen ◽  
...  
Keyword(s):  
Wheat Bran ◽  
Dry Fractionation ◽  
Baking Performance

scholarly journals BLACK WHEAT BRAN AS A PROMISING SOURCE OF FOOD FIBRES WITH AN EXPANDED SPECTRUM OF FUNCTIONALITIES

2021 ◽  
Vol 20 (4) ◽  
pp. 11-17
Author(s):  
N. Cherno ◽  
L. Gural ◽  
O. Naidonov
Keyword(s):  
Methylene Blue ◽  
Dietary Supplements ◽  
Wheat Bran ◽  
Dietary Fibre ◽  
Physiological Effect ◽  
Biologically Active ◽  
Active Components ◽  
Food Ingredients ◽  
Domestic Variety ◽  
Promising Source

Modern requirements of nutritiology determine the enrichment of a person’s daily diet with food fibres. Dietary supplements and cereal-based ingredients are widely used to achieve this goal. Wheat as a food crop traditionally occupies a leading position in food production. Currently, new varieties of wheat with colored grains are being given increasing attention as a source of high-activity phytochemical compounds, which can initiate a positive synergistic physiological effect in the complex. The black-grain wheat of the domestic variety "Chornobrova" belongs to the functional species among the new valuable colored varieties of wheat. It contains an increased amount of biologically active components concentrated in the husk and germ of the grain. At grain processing plants by-products are formed in the production of flour and cereals, among which the hard shells of grain release in the form of bran, that have a rich source of dietary fibres. The paper describes the breaking bran and grinding bran of black-grained wheat "Chornobrova". They contain up to 78.0% of polysaccharides, among which hemicelluloses and cellulose predominate. Both types of black wheat bran are protein-rich (13.0-15.3%), and the crude fat content does not exceed 2.1%. The non-hydrolyzed residue, represented primarily by lignin, reaches 3.8%. Bran is rich in phenolic compounds – powerful antioxidants with the mass fraction 310.0 mg/100 g. Both types of bran have a water retention and sorption capacity towards toxicants (phenol, Pb2+), cholic acid, methylene blue. As a result of acid treatment of bran, dietary fibre concentrates were obtained, in which non-starch polysaccharides predominate. They are characterized by modified physicochemical properties, namely improved water holding capacity, sorption activity against Pb2+, not inferior to bran in terms of the ability to bind cholic acids and methylene blue. "Chornobrova" wheat bran and dietary fibre concentrates are highly active enterosorbents with antioxidant activity, which can be considered as dietary supplements and food ingredients that should be included in recipes in the development of new functional foods.

scholarly journals Bioactive Compounds of a Wheat Bran Oily Extract Obtained with Supercritical Carbon Dioxide

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 625
Author(s):  
Sara Rebolleda ◽  
María Luisa González-San José ◽  
María Teresa Sanz ◽  
Sagrario Beltrán ◽  
Ángela G. Solaesa
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Bioactive Compounds ◽  
Wheat Bran ◽  
Industrial Applications ◽  
Attractive Potential ◽  
Food Ingredients ◽  
Steryl Ferulates ◽  
Low Levels ◽  
Supercritical Carbon

A wheat bran oily extract obtained with supercritical carbon dioxide at 25.0 ± 0.1 MPa and 40 ± 2 °C has been analyzed in order to determine some valuable bioactive compounds as alkylresorcinols, α-linolenic acid, steryl ferulates, tocopherols and phenolic compounds, which levels were around 47, 37, 18, 7 and 0.025 mg/g oily extract, respectively. To our knowledge, this is the first time that the presence of steryl ferulates has been observed in a supercritical fluid extract of wheat bran and that γ-tocopherol has been described in wheat bran oily extracts. Other common quality parameters, directly correlated with oxidative degradation, were also evaluated. Acidity values around 15% oleic acid were detected, while low levels of hydroperoxides (around 2.4 meq O2/kg) and very low levels of hexanal (0.21 ppb) were found. Composition of the wheat bran oily extract was stable during 155 days of storage at 21 °C and darkness, and only a slight decrease in alkylresorcinols and tocopherols contents (13% and 20%, respectively) was observed. These results indicated an attractive potential of the obtained oily extract for industrial applications as food ingredients, nutraceuticals, and others.

Enhanced Phytase Production by Bacillus subtilis subsp. subtilis in Solid State Fermentation and its Utility in Improving Food Nutrition

2021 ◽  
Vol 28 ◽  
Author(s):  
Bijender Singh ◽  
Gurprit Kumar ◽  
Vinod Kumar ◽  
Davender Singh
Keyword(s):  
Bacillus Subtilis ◽  
Solid State ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Incubation Time ◽  
Bacterial Culture ◽  
Phytase Production ◽  
Food Ingredients ◽  
Food And Feed ◽  
Subtilis Subsp

Background: Phytic acid acts as anti-nutritional factor in food and feed ingredients for monogastric animals as they lack phytases. Objective: Phytase production by Bacillus subtilis subsp. subtilis JJBS250 was studied in solid state fermentation and its applicability in dephytinization of food Methods: Bacterial culture was grown in solid state fermentation using wheat bran and various culture conditions were optimized using ‘One variable at a time’ (OVAT) approach. Effects of different substrates (wheat bran, wheat straw, sugarcane bagasse), incubation time (24, 48, 72 and 96 h), incubation temperatures (25, 30, 35 and 40 oC), pH (4.0, 5.0, 6.0, 7.0 and 8.0) and moisture content (1:1.5, 1:2.0, 1:2.5 and 1:3) were studied on phytase production. Bacterial phytase was used in dephytinization of food samples. Results: Optimization of phytase production was studied in solid state fermentation (SSF) using ‘One variable at a time’ (OVAT) approach. Bacillus subtilis subsp. subtilis JJBS250 grew well in various agroresidues in SSF and secreted high enzyme titres using wheat bran at 30 oC and pH 5.0 after incubation time of 48 h with substrate to moisture ratio of 1:3. Glucose and ammonium sulphate supplementation to wheat bran further enhanced phytase production in SSF. Optimization of phytase production resulted in 2.4-fold improvement in phytase production in solid state fermentation. The enzyme resulted in dephytinization of wheat and rice flours with concomitant release of inorganic phosphate, reducing sugar and soluble protein. Conclusion: Optimization resulted in 2.34-fold enhancement in phytase production by bacterial culture that showed dephytinization of food ingredients with concomitant release of nutritional components. Therefore, phytase of B. subtilis subsp. subtilis JJBS250 could find application in improving nutritional quality of food and feed of monogastric animals.

scholarly journals Comparative effects of dietary wheat bran and its morphological components (aleurone and pericarp-seed coat) on volatile fatty acid concentrations in the rat

1987 ◽  
Vol 57 (1) ◽  
pp. 69-76 ◽  
Author(s):  
Bing-Qin Cheng ◽  
Rodney P. Trimble ◽  
Richard J. Illman ◽  
Bruce A. Stone ◽  
David L. Topping
Keyword(s):  
Seed Coat ◽  
Wheat Bran ◽  
Volatile Fatty Acids ◽  
Male Rats ◽  
Electrostatic Separation ◽  
Hepatic Portal ◽  
Apparent Susceptibility ◽  
Very High ◽  
Bacterial Mass ◽  
Venous Plasma

1. Adult male rats were fed on diets containing 100 g dietary fibre/kg either as α-cellulose or wheat bran or the pericarp-seed coat or aleurone layers prepared from that bran by sequential milling and air elutriation and electrostatic separation.2. After 10 d, concentrations of total volatile fatty acids (VFA) in caecal fluid were significantly different between groups and fell in the order: aleurone > wheat bran > pericarp-seed coat > cellulose. This ranking probably reflected the ease of fermentation of fibre polysaccharides by colonic bacteria which also resulted in a considerably higher faecal bacterial mass in the aleurone group.3. Because of the differences in the volume of caecal digesta, the mass of caecal VFA was considerably the highest in the aleurone group, intermediate with wheat bran and equally low in the pericarp-seed coat and cellulose groups.4. The diet based on aleurone gave a relatively higher proportion of propionate but with both pericarp-seed coat and wheat bran the contribution of butyrate was raised.5. VFA concentrations in hepatic portal venous plasma were proportional to caecal concentrations with very high (> 3 mM) values being recorded in the aleurone group.6. The findings are discussed in relation to the apparent susceptibility of the morphological components of wheat bran to fermentation by large bowel bacteria.

Premises for the Electrostatic Separation of Wheat Bran Tissues

2008 ◽  
Author(s):  
L. Dascalescu ◽  
C. Dragan ◽  
M. Bilici ◽  
R. Beleca ◽  
Y. Hemery ◽  
...  
Keyword(s):  
Wheat Bran ◽  
Electrostatic Separation

scholarly journals Wheat Bran Extract Regulates Mast Cell-Mediated Allergic Responses In Vitro and In Vivo

Molecules ◽  
2020 ◽  
Vol 25 (17) ◽  
pp. 3997 ◽  
Author(s):  
Jae Yeon Lee ◽  
Eun-Kyung Ahn ◽  
Ju-Hyoung Park ◽  
Joa Sub Oh
Keyword(s):  
Mast Cell ◽  
Wheat Bran ◽  
Molecular Mechanisms ◽  
Immunoglobulin E ◽  
Water Extract ◽  
Allergic Diseases ◽  
Mitogen Activated Protein Kinase ◽  
Food Ingredients

In the present study the effects and molecular mechanisms of wheat bran (WB), the hard outer layer of the wheat kernel used in food ingredients, on mast cell-mediated allergic responses in vitro and in vivo were investigated. The water extract of WB inhibited degranulation and expression of allergic and inflammatory mediators such as tumor necrosis factor-α, cyclooxygenase-2 and inducible nitric oxide synthase in antigen-stimulated RBL-2H3 cells. These anti-allergic activities of WB were mediated by the inactivation of extracellular signal-regulated kinase and p38 mitogen-activated protein kinase, which play important roles in degranulation and expression of various allergic and inflammatory molecules. In agreement with its in vitro effects, WB inhibited immunoglobulin E (IgE)/antigen-induced and compound 48/80-induced anaphylactic reactions in vivo. Taken together, these findings suggest the pharmacological potential of WB in the regulation of allergic diseases, including allergic rhinitis, atopic dermatitis, asthma and anaphylaxis.

scholarly journals ENZYMATIC MODIFICATION OF WHEAT RICE

2020 ◽  
Vol 14 (1) ◽  
Author(s):  
M. Buzhylov ◽  
L. Kaprelyants ◽  
L. Pozhitkova ◽  
A. Kishenya ◽  
A. Soboleva
Keyword(s):  
Wheat Bran ◽  
Proteolytic Enzymes ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Physiological Effect ◽  
The Body ◽  
Raw Material ◽  
Food Ingredients ◽  
Technical Problems ◽  
Negative Effect

The article presents conceptual approaches to solving technological and technical problems in the creation of functional foods. General approaches are proposed to change existing technologies to improve the efficiency of integrated raw material processing and to increase the production of high-quality foods and food ingredients with antioxidant properties. Cereal crops are the richest source of functional ingredients and a major component of human nutrition. It is proved that most of the nutrients are in the products of its processing. For the first time, polyphenols from cereal raw materials were obtained by biotechnological means. The feasibility of pretreatment of raw materials with amylolytic and proteolytic enzymes for purification and cleavage of polysaccharide matrix has been established. Based on the regularities of enzymatic hydrolysis of polysaccharides, we used the processing of wheat bran with multifunctional drug Viscozyme L with hemicellulase, cellulase, pectinesterase and feruloesterase activities, which resulted in a high effect of degradation of certain covalent cells, ferulic acid from 40.99 to 2507.9 mcg / g. It is determined that this method of obtaining the target components allows to preserve their native structure, especially the supramolecular structure, which determines their physiological effect. The influence of plant polyphenols on the cultivation of probiotic microorganisms is characterized. the comparative characterization of the prebiotic properties of the polyphenols obtained from wheat bran and the concentrate of the polyphenols from the grape buds "ENOANT" are substantiated. The possibility of increasing the proportion of free polyphenols by fermentation of wheat bran is shown. It is established that the extract of polyphenols from wheat bran can be used for its purpose as an effective antioxidant, which does not have a negative effect on the state of the basic physiological systems of the body.

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