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1. The role of feruloylation of wheat bran arabinoxylan in regulating the heat-evoked polymerization behavior of gluten

Author:
Anqi Liu; Yining Zhang; Xiaohui Zhao; Dandan Li; Chong Xie; Runqiang Yang; Zhenxin Gu; Yingxin Zhong; Dong Jiang; Pei Wang
Source:
Food hydrocolloids 2023 v.134 pp. 108046
ISSN:
0268-005X
Subject:
wheat bran,   etc   ; arabinoxylan; crosslinking; disulfide bonds; ferulic acid; gliadin; gluten; glutenins; heat treatment; hydrocolloids; moieties; molecular weight; polymerization; sensory properties; tryptophan; viscoelasticity;     Show all 16 Subjects
Abstract:
... To further reveal the role of feruloylation of arabinoxylan (AX) in regulating the heat-evoked polymerization behavior of gluten, AX was extracted from wheat bran and in situ modified with lime to obtain AX with controlled ferulic acid (FA) content. The effects of AX with varied FA level on the heat-evoked polymerization of gluten were comparatively studied. The results suggested that AX postponed ...
DOI:
10.1016/j.foodhyd.2022.108046

2. Effects of ingredient and processing conditions on the rheological properties of whole wheat flour dough during breadmaking - A review

Author:
Xinyang Sun; Simiao Wu; Filiz Koksel; Minhao Xie; Yong Fang
Source:
Food hydrocolloids 2023 v.135 pp. 108123
ISSN:
0268-005X
Subject:
wheat bran,   etc   ; breadmaking; breadmaking quality; breads; dietary fiber; dough; geometry; gluten; hydrocolloids; ingredients; particle size; rheology; temperature; viscoelasticity; wheat; whole wheat flour;     Show all 16 Subjects
Abstract:
... To benefit the consumers with a variety of health benefits, the incorporation of wheat bran into the bread formula has been widely conducted. This leads to changes in the rheological properties of dough that is associated with the overall quality of bakery products. This review has demonstrated the utility of a wide range of measurements at large and small deformations for determining dough rheolo ...
DOI:
10.1016/j.foodhyd.2022.108123

3. pH-responsive chitosan-based film containing oregano essential oil and black rice bran anthocyanin for preserving pork and monitoring freshness

Author:
Yuanpeng Hao; Jiamu Kang; Xiaoqi Guo; Meiyu Sun; Hui Li; Hongtong Bai; Hongxia Cui; Lei Shi
Source:
Food chemistry 2023 v.403 pp. 134393
ISSN:
0308-8146
Subject:
rice bran,   etc   ; anthocyanins; antioxidants; biofilm; black rice; chitosan; color; food chemistry; freshness; oregano oil; pH; pathogenicity; pork; spoilage; stress tolerance; total volatile basic nitrogen;     Show all 16 Subjects
Abstract:
... This study developed an intelligent and antibacterial packaging film using a chitosan matrix embedding oregano essential oil (OEO) and black rice bran anthocyanin (BRBA). Herein, OEO and BRBA were immobilized into the chitosan matrix through noncovalent bonds and uniformly distributed in the films. The chitosan–OEO–BRBAⅡ film exhibited excellent mechanical, antibacterial, antioxidant, and UV–vis l ...
DOI:
10.1016/j.foodchem.2022.134393

4. Release of bound polyphenols from wheat bran soluble dietary fiber during simulated gastrointestinal digestion and colonic fermentation in vitro

Author:
Ling Zhang; Tao Wu; Yongli Zhang; Yijun Chen; Xiaofan Ge; Wenjie Sui; Qiaomei Zhu; Jieting Geng; Min Zhang
Source:
Food chemistry 2023 v.402 pp. 134111
ISSN:
0308-8146
Subject:
wheat bran,   etc   ; 4-hydroxybenzoic acid; Bacteroides; bioavailability; dietary fiber; digestion; fermentation; food chemistry; gallic acid; gastrointestinal system; in vitro digestion; metabolites; polyphenols; prebiotics; vanillic acid;     Show all 15 Subjects
Abstract:
... Dietary fiber can act as a carrier of bound phenolics in the distal tracts of the gut, where potential microbial processing occurs, but specific mechanism is unclear. This study aimed to evaluate the release characteristic and activity of bound polyphenols from wheat bran soluble dietary fiber (SDF) during simulated gastrointestinal digestion and colonic fermentation in vitro. The result suggested ...
DOI:
10.1016/j.foodchem.2022.134111

5. Antioxidant edible double-layered film based on waste from soybean production as a vegan active packaging for perishable food products

Author:
Joanna Tkaczewska; Ewelina Jamróz; Marzena Zając; Paulina Guzik; Hana Derbew Gedif; Katarzyna Turek; Michał Kopeć
Source:
Food chemistry 2023 v.400 pp. 134009
ISSN:
0308-8146
Subject:
bran,   etc   ; antioxidants; biodegradation; biopolymers; color; fatty acid composition; food chemistry; hardness; lipid peroxidation; microbiological quality; oxidation; perishable foods; peroxidase; soybeans; storage time; texture; tofu; toxicity; vegan diet; wastes; water content; weight loss; yeasts;     Show all 23 Subjects
Abstract:
... Edible vegan films were obtained on the basis of furcellaran and protein hydrolysates from soybean bran. The aim of the study was to investigate the possibility of using innovative single- and double-layer films with antioxidant properties as packaging materials for vegetarian products. A further objective of the study was to evaluate the degree of biodegradation and potential toxicity with regard ...
DOI:
10.1016/j.foodchem.2022.134009

6. An Update Regarding the Bioactive Compound of Cereal By-Products: Health Benefits and Potential Applications

Author:
Anca Corina Fărcaș; Sonia Ancuța Socaci; Silvia Amalia Nemeș; Oana Lelia Pop; Teodora Emilia Coldea; Melinda Fogarasi; Elena Suzana Biriș-Dorhoi
Source:
Nutrients 2022 v.14 no.17 pp. -
ISSN:
2072-6643
Subject:
barley bran; corn bran; rice bran,   etc   ; bioactive compounds; corn germ; ferulic acid; food waste; human health; novel foods; rice; tocopherols; wheat bran; wheat germ;     Show all 13 Subjects
Abstract:
... Cereal processing generates around 12.9% of all food waste globally. Wheat bran, wheat germ, rice bran, rice germ, corn germ, corn bran, barley bran, and brewery spent grain are just a few examples of wastes that may be exploited to recover bioactive compounds. As a result, a long-term strategy for developing novel food products and ingredients is encouraged. High-value compounds like proteins, es ...
DOI:
10.3390/nu14173470

7. Development and Application of a Plate Method for Visualizing Aleurone Layers in Mature Rice Grains

Author:
Thi Mai Phuong Nguyen; Tomomi Abiko; Tetsuhiro Nakamura; Toshihiro Mochizuki
Source:
Plant production science 2022 v.25 no.2 pp. 260-267
ISSN:
1349-1008
Subject:
rice bran; rice bran oil,   etc   ; aleurone layer; human health; image analysis; ingredients; mutants;     Show all 7 Subjects
Abstract:
... Rice bran oil, a valuable ingredient of rice bran (composed mainly of embryo and aleurone), is gaining increasing attention for its abundance and benefits for human health. To increase production, breeders have selected for enlarged embryos and thickened aleurone layers. However, breeding for the latter is impeded by the time-consuming and labor-intensive process of observation of aleurone traits. ...
DOI:
10.1080/1343943X.2022.2030239

8. Application of cereal-bran sourdoughs to enhance technological functionality of white wheat bread supplemented with pumpkin (Cucurbita pepo) puree

Author:
Maryam Ebrahimi; Seyyed Mohammad Ali Noori; Alireza Sadeghi; Ozlem emir Coban; Javad Zanganeh; Seyed Mofid Ghodsmofidi; Zahra Malvandi; Mojtaba Raeisi
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.158 pp. 113079
ISSN:
0023-6438
Subject:
barley bran; rice bran; wheat bran,   etc   ; Cucurbita pepo; acidification; breads; color; dietary supplements; hardness; lactic acid; loaves; phytic acid; porosity; pumpkins; response surface methodology; sourdough; starter cultures; wheat;     Show all 18 Subjects
Abstract:
... Bread enrichment with fruits, vegetables and cereal brans as nutraceutical carriers is very crucial in the developing countries. In the present study, screening-based acidification activity was used to select lactic acid bacteria (LAB) isolated from the wheat bran sourdough (WBS). Then the screened LAB was identified and used as a sourdough starter culture. Subsequently, response surface methodolo ...
DOI:
10.1016/j.lwt.2022.113079

9. Effect of vacuum and atmospheric frying and heating on physico-chemical properties of rice bran oil

Author:
A. K. Pandey; O. P. Chauhan; N. Roopa; A. Padmashree; S. S. Manjunatha; A. D. Semwal
Source:
Journal of food science and technology 2022 v.59 no.9 pp. 3428-3439
ISSN:
0022-1155
Subject:
rice bran oil,   etc   ; atmospheric pressure; color; viscosity;     Show all 4 Subjects
Abstract:
... The study highlights the impact of vacuum (13.33 kPa) and atmospheric (101.325 kPa) pressure on the Physico-chemical stability of rice bran oil (RBO) during continuous frying and heating at equivalent thermal driving force (∆T = 45 °C). Reduced operating pressure played a major role in retaining the Physico-chemical quality of RBO. Results show that the PV, FFA, p-An value, IV, TOTOX value, total ...
DOI:
10.1007/s13197-021-05330-y

10. Lignocellulose degradation for the bioeconomy: The potential of enzyme synergies between xylanases, ferulic acid esterase and laccase for the production of arabinoxylo-oligosaccharides

Author:
Eva Schmitz; Savvina Leontakianakou; Siri Norlander; Eva Nordberg Karlsson; Patrick Adlercreutz
Source:
Bioresource technology 2022 v.343 pp. 126114
ISSN:
0960-8524
Subject:
corn bran; oat bran,   etc   ; bioeconomics; biomass; enzyme stability; feruloyl esterase; fossils; glycosides; laccase; lignocellulose; oat hulls; oats; oligosaccharides; technology; xylanases;     Show all 15 Subjects
Abstract:
... The success of establishing bioeconomies replacing current economies based on fossil resources largely depends on our ability to degrade recalcitrant lignocellulosic biomass. This study explores the potential of employing various enzymes acting synergistically on previously pretreated agricultural side streams (corn bran, oat hull, soluble and insoluble oat bran). Degrees of synergy (oligosacchari ...
DOI:
10.1016/j.biortech.2021.126114

11. Self-Selection of Feeding Substrates by Tenebrio molitor Larvae of Different Ages to Determine Optimal Macronutrient Intake and the Influence on Larval Growth and Protein Content

Author:
Nina Kröncke; Rainer Benning
Source:
Insects 2022 v.13 no.7 pp. -
ISSN:
2075-4450
Subject:
oat bran; wheat bran,   etc   ; Lupinus; Tenebrio molitor; biomass; carbohydrate intake; corn; flour; food intake; larval development; potatoes; protein content; relative humidity;     Show all 13 Subjects
Abstract:
... Nutrient self-selection was used to determine the optimal uptake of macronutrients by the yellow mealworm (Tenebrio molitor) larvae. The selection study consisted of four combinations of eight pelleted substrates from a total choice of 25, available to the larvae in a multiple-choice arena. In order to be able to determine the nutrient requirements as a function of the larvae age, six, eight and t ...
DOI:
10.3390/insects13070657

12. The effects of dietary fibers from rice bran and wheat bran on gut microbiota: An overview

Author:
Wanzi Yao; Yufeng Gong; Laihao Li; Xiao Hu; Lijun You
Source:
Food chemistry: X 2022 v.13 pp. 100252
ISSN:
2590-1575
Subject:
rice bran; wheat bran,   etc   ; cytokines; food chemistry; human health; human nutrition; immune system; intestinal microorganisms; intestines; metabolites; prebiotics; whole grain foods;     Show all 12 Subjects
Abstract:
... Whole grain is the primary food providing abundant dietary fibers (DFs) in the human diet. DFs from rice bran and wheat bran have been well documented in modulating gut microbiota. This review aims to summarize the physicochemical properties and digestive behaviors of DFs from rice bran and wheat bran and their effects on host gut microbiota. The physicochemical properties of DFs are closely relat ...
DOI:
10.1016/j.fochx.2022.100252

13. Molecular and Biochemical Analyses of a Novel Trifunctional Endoxylanase/Endoglucanase/Feruloyl Esterase from the Human Colonic Bacterium Bacteroides intestinalis DSM 17393

Author:
Ruiqin Zhang; Dongxia Lin; Liang Zhang; Ruoting Zhan; Sidi Wang; Kui Wang
Source:
Journal of agricultural and food chemistry 2022 v.70 no.13 pp. 4044-4056
ISSN:
1520-5118
Subject:
corn bran; rice bran; wheat bran,   etc   ; Bacteroides; agricultural wastes; arabinoxylan; bacteria; corn cobs; corn stover; endo-1,4-beta-glucanase; endo-1,4-beta-xylanase; ferulic acid; feruloyl esterase; food chemistry; glucans; humans; rice hulls; synergism; xylooligosaccharides;     Show all 19 Subjects
Abstract:
... A novel enzyme Bi76 comprising GH10, E_set_Esterase_N, and CE1 modules was identified, with the highest homology (62.9%) with a bifunctional endoxylanase/feruloyl esterase among characterized enzymes. Interestingly, Bi76 hydrolyzed glucan substrates besides xylans and feruloylated substrates, suggesting that it is the first characterized trifunctional endoxylanase/endoglucanase/feruloyl esterase. ...
DOI:
10.1021/acs.jafc.2c01019

14. Effect of a rice bran extract-based active packaging, high pressure processing and storage temperature on the volatile compounds of sliced dry-cured high quality (Montanera) Iberian ham

Author:
Ana I. Carrapiso; Sara Martillanes; Jonathan Delgado-Adámez; Rosario Ramírez
Source:
Food chemistry 2022 v.375 pp. 131651
ISSN:
0308-8146
Subject:
rice bran; rice bran oil,   etc   ; ambient temperature; antimicrobial properties; antioxidants; cured meats; food chemistry; ham; storage temperature; storage time; vacuum packaging;     Show all 11 Subjects
Abstract:
... The purpose of this study was to evaluate for the first time the effect of a rice bran extract based-active packaging with antioxidant and antimicrobial activity, high pressure processing (HPP) (600 MPa, 7 min), storage time (1, 90, and 180 days) and temperature (4 vs 20 °C) on the volatile compounds of sliced “Montanera” Iberian ham. The active packaging affected a quarter of the compounds, with ...
DOI:
10.1016/j.foodchem.2021.131651

15. Conventional and ultrasound-assisted extraction of rice bran oil with isopropanol as solvent

Author:
Silvia Fraterrigo Garofalo; Francesca Demichelis; Giuseppe Mancini; Tonia Tommasi; Debora Fino
Source:
Sustainable chemistry and pharmacy 2022 v.29 pp. 100741
ISSN:
2352-5541
Subject:
rice bran; rice bran oil,   etc   ; ambient temperature; antioxidants; energy; green chemistry; isopropyl alcohol; life cycle assessment; models; rice; solvents; toxicity; ultrasonic treatment;     Show all 13 Subjects
Abstract:
... After cereal harvesting, rice is subjected to several milling processes to remove hull, germ, and bran and produce the final white rice. The bran represents around 10% of total grain weight and is usually considered as waste material. One of the most common rice bran applications is the extraction of rice bran oil, rich in γ-oryzanol, which has shown many health benefits including antioxidant, ant ...
DOI:
10.1016/j.scp.2022.100741

16. Impact of diatomaceous earth on adults and larvae of the yellow mealworm, Tenebrio molitor L

Author:
Marina Gourgouta; Christos I. Rumbos; Christos G. Athanassiou
Source:
Journal of stored products research 2022 v.98 pp. 101987
ISSN:
0022-474X
Subject:
bran,   etc   ; Tenebrio molitor; adults; diatomaceous earth; mortality; research;     Show all 6 Subjects
Abstract:
... Although the efficacy of diatomaceous earths (DEs) against most major stored product insects has been extensively evaluated, studies on the effect of DEs on the yellow mealworm, Tenebrio molitor, are rather limited. Apart from being a secondary colonizer of stored commodities, T. molitor is currently one of the most promising species reared to obtain protein sources. In order to update the availab ...
DOI:
10.1016/j.jspr.2022.101987

17. Delamination and wetting behavior of natural hot-melt coating materials

Author:
B.M. Woerthmann; L. Totzauer; H. Briesen
Source:
Powder technology 2022 v.404 pp. 117443
ISSN:
0032-5910
Subject:
rice bran,   etc   ; carnauba wax; delamination; micro-computed tomography;     Show all 4 Subjects
Abstract:
... In order to achieve a defined product behavior, the coating of particulate solids is an often used process in the food, chemical, and pharmaceutical industries. The wetting behavior affects the coating quality associated with hot-melt coating (HMC) considerably more than the quality associated with solvent-based coating. Thus, the uniformity and the effectiveness of the coating can be severely aff ...
DOI:
10.1016/j.powtec.2022.117443

18. Impact of Native Form Oat β-Glucan on the Physical and Starch Digestive Properties of Whole Oat Bread

Author:
Han Hu; Huihui Lin; Lei Xiao; Minqi Guo; Xi Yan; Xueqian Su; Lianliang Liu; Shangyuan Sang
Source:
Foods 2022 v.11 no.17 pp. -
ISSN:
2304-8158
Subject:
oat bran; wheat bran,   etc   ; alpha-amylase; breadmaking quality; breads; color; digestible carbohydrates; digestion; dough; flour; gels; glycemic index; hardness; oats; resistant starch; texture; wheat;     Show all 17 Subjects
Abstract:
... To investigate the effect of oat bran on bread quality and the mechanism of reducing the glycemic index (GI) of bread, wheat bran (10%, w/w, flour basis), oat bran (10%), and β-glucan (0.858%) were individually added to determine the expansion of dough, the specific volume, texture, color, GI, starch digestion characteristics, and α-amylase inhibition rate of bread. The results showed that the inc ...
DOI:
10.3390/foods11172622

19. Acid‐thermal‐induced formation of rice bran protein nano‐particles: foaming properties and physicochemical characteristics

Author:
Yunchun Diao; Yanpeng Zhang; Weinong Zhang; Wei Xu; Zhixiong Hu; Yang Yi; Yuehui Wang
Source:
International journal of food science & technology 2022 v.57 no.6 pp. 3624-3633
ISSN:
0950-5423
Subject:
rice bran,   etc   ; contact angle; foams; food science; hydrophobicity; pH;     Show all 6 Subjects
Abstract:
... The purpose of this study was to expound on the correlation between foaming properties and physicochemical characteristics of rice bran protein (RBP) samples. RBP nano‐particles (RBPNs) were prepared by acidic–thermal treatment under different RBP solution concentrations and treated times at 90 °C, and then the foaming properties were measured at pH 7.0 and pH 2.0. Compared to RBP, the foaming pro ...
DOI:
10.1111/ijfs.15686

20. Viscosity development from oat bran β-glucans through in vitro digestion is lowered in the presence of phenolic compounds

Author:
Grace Northrop; Adrian S. D'costa; Susan M. Tosh; Nicolas Bordenave
Source:
Food & function 2022 v.13 no.7 pp. 3894-3904
ISSN:
2042-650X
Subject:
oat bran,   etc   ; digesta; digestion; enzyme inhibition; flavonoids; solubilization; viscosity;     Show all 7 Subjects
Abstract:
... Dietary fibres have been shown to aggregate and lose viscosity and water binding capacity in solution in the presence of phenolic compounds. This study aimed to verify this observation in a complex grain system containing β-glucans. The viscosity of uncooked and cooked oat bran digested in vitro was measured in the presence of 1–30 mM phenolic acids or flavonoids, and digestograms were modelled to ...
DOI:
10.1039/d2fo00162d