Black Cumin Pressing Waste Material as a Functional Additive for Starch Bread

Różyło, Renata; Piekut, J.; Wójcik, Monika; Kozłowicz, Katarzyna; Smolewska, M.; Krajewska, Marta; Szmigielski, M.; Bourekoua, Hayat

doi:10.3390/ma14164560

Cited by 12 publications

(7 citation statements)

References 43 publications

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“…The other bread texture parameters were carried out on slices (15 mm thickness) using the TPA (texture profile analysis) test according to method of Różylo et al [ 37 ] with slight modifications. The TPA test was performed using the texture analyzer (Zwick Z 0.5 Röell, Ulm, Germany) equipped with a 75 mm diameter stainless steel compression platen probe, which involved double compression to a depth of 50% and 10%, respectively, at a speed of 1 mm/s.…”

Section: Methodsmentioning

confidence: 99%

Artichoke Industrial Waste in Durum Wheat Bread: Effects of Two Different Preparation and Drying Methods of Flours and Evaluation of Quality Parameters during Short Storage

Canale,

Sanfilippo,

Strano

et al. 2023

Foods

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‘Violetto di Ramacca’ is a local variety of artichoke grown in Sicily (Southern Italy), known for its purple color with green streaks. In this study, the effects of two different preparation and drying methods (method A, fresh sample oven-dried at 40 °C for 48 h then mixed and ground into flour; and B, minced and frozen sample oven-dried at 40 °C for 24 h then blended and ground into flour) for flours from different parts of the artichoke (bracts, stems, and mix), used at different percentages of integration (5, 7.5, and 10%), in combination with re-milled semolina, have been evaluated. The polyphenol contents of the flours produced with the two methods were measured. The results showed significant differences between the methods and samples, with a range from 9.09 mg GAE/g d.m. (bracts 100%, method A) to 2.62 mg/g (mix 100%, method B). The values were then lowered in the flour products with supplements ranging from 0.96 mg GAE/g (bract flour 10%, method A) to 0.11 mg GAE/g (mixed flour 7.5%, method B). As the amounts of polyphenols increased, the antioxidant activity increased, with a range that varied in the pure flour from 8.59 mg trolox eq/g d.m. (bract flour, method A) to 3.83 mg trolox eq/g d.m. (mixed flour, method B). These flours were also analyzed for color, highlighting a clear difference between methods A (greener) and B (browner). The flours thus obtained were used to produce breads, which were evaluated for their physicochemical characteristics during 4 days of storage. The results showed a reduction in volumes and heights, an increase in the percentage of integration of the artichoke flours, a greater quantity of moisture in the integrated breads, and a lower reduction in the structural characteristics during storage compared to the control breads. The TPA was conducted on the breads from T0 to T4, highlighting that, although initially more compact, the integrated breads offered less alteration of the values during storage. The aw ranged from 0.63 (mix flour 5%, method B) to 0.90 (bract flour 5%, method B). The amounts of polyphenols (from 0.57 mg GAE/g in bread with bracts at 10% (method A) to 0.13 mg GAE/g in bread with mix 5% (method B)) and the antioxidant activity (from 0.55 mg trolox eq/g d.m. in bread with bract flour 10% (method A) to 0.14% mg trolox eq/g d.m. in bread with mix flour) were also evaluated, showing a trend similar to the values obtained in the flours. Colorimetric tests highlighted a color more similar to wholemeal bread in the loaves produced with method B. Statistical factor analysis and cluster analysis were conducted for all trials.

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Section: Methodsmentioning

confidence: 99%

Artichoke Industrial Waste in Durum Wheat Bread: Effects of Two Different Preparation and Drying Methods of Flours and Evaluation of Quality Parameters during Short Storage

Canale,

Sanfilippo,

Strano

et al. 2023

Foods

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“…The injection (the volume of the sample injected was 1 µL) temperature was maintained at 260 °C, and the carrier gas flow rate was maintained at 1 mL·min −1 (helium). The chromatographic analysis was conducted based on a validated procedure [ 32 ]. Temperatures from 40 to 300 °C were programmed at a rate of 3 °C min −1 (1:10 split) to separate the compounds.…”

Section: Methodsmentioning

confidence: 99%

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

et al. 2022

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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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“…Pressing waste, or cake, is another by-product of seed processing. For instance, the pressing waste from black cumin seed oil production can also be used as a food additive [ 7 ]. Recent research indicates that black cumin cakes have a high nutritional value because they contain proteins, phenolics, essential amino acids, and bioactive compounds.…”

Section: Introductionmentioning

confidence: 99%

The Influence of Micronization on the Properties of Black Cumin Pressing Waste Material

Różyło,

Gładyszewski,

Chocyk

et al. 2024

Materials

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The purpose of this study was to investigate the effect of micronization on the characteristics of black cumin pressing waste material. The basic composition, amino acid, and fatty acid content of the raw material—specifically, black cumin pressing waste material—were determined. The samples were micronized in a planetary ball mill for periods ranging from 0 to 20 min. The particle sizes of micronized samples of black cumin pressing waste material were then examined using a laser analyzer, the Mastersizer 3000. The structures of the produced micronized powders was examined by X-ray diffraction. Additionally, the FTIR (Fourier-transform infrared) spectra of the micronized samples were recorded. The measurement of phenolic and antiradical properties was conducted both before and after in vitro digestion, and the evaluation of protein digestibility and trypsin inhibition was also conducted. The test results, including material properties, suggest that micronization for 10 min dramatically reduced particle diameters (d50) from 374.7 to 88.7 µm, whereas after 20 min, d50 decreased to only 64.5 µm. The results obtained using FTIR spectroscopy revealed alterations, especially in terms of intensity and, to a lesser extent, the shapes of the bands, indicating a significant impact on the molecular properties of the tested samples. X-ray diffraction profiles revealed that the internal structures of all powders are amorphous, and micronization methods have no effect on the internal structures of powders derived from black cumin pressing waste. Biochemical analyses revealed the viability of utilizing micronized powders from black cumin pressing waste materials as beneficial food additives, since micronization increased total phenolic extraction and antiradical activity.

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Black Cumin Pressing Waste Material as a Functional Additive for Starch Bread

Cited by 12 publications

References 43 publications

Artichoke Industrial Waste in Durum Wheat Bread: Effects of Two Different Preparation and Drying Methods of Flours and Evaluation of Quality Parameters during Short Storage

Artichoke Industrial Waste in Durum Wheat Bread: Effects of Two Different Preparation and Drying Methods of Flours and Evaluation of Quality Parameters during Short Storage

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

The Influence of Micronization on the Properties of Black Cumin Pressing Waste Material

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