Effects of Twin-Screw Extrusion on Physicochemical Properties and Functional Properties of Bamboo Shoots Dietary Fiber

Ge, Qing; Mao, Jianwei; Cai, Chenggang; Huang, Jiwei; Zhou, Yang; Fang, Jilei; Sun, Yuxin; Sha, Ruyi

doi:10.1166/jbmb.2017.1685

Cited by 14 publications

(10 citation statements)

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“…Likewise, under the same extrusion conditions (70 • C and 150 rpm), SDF was significantly higher than in the control. A recent study reported by Ge et al [54] showed that the extrusion process applied to bamboo shoot flours caused a similar tendency, and the results led to conclude that the process of extrusion may break glycosidic linkages in TDF, causing the conversion of IDF into SDF. Another study with banana peel reported that temperature and screw speed conditions in extrusion process can enhance transformation of IDF to SDF [55].…”

Section: Protein and Fiber Contentmentioning

confidence: 73%

In Vitro Antioxidant Activity Optimization of Nut Shell (Carya illinoinensis) by Extrusion Using Response Surface Methods

et al. 2019

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The pecan (Carya illinoinensis) nut shell is an important byproduct of the food processing industry that has not been previously explored as an antioxidant compound. This work aims to study the effect of the extrusion temperature and screw speed on the moisture content, water and oil absorption index, water solubility index, color, phenolic compounds, condensed tannin compounds, and antioxidant activity of pecan nut shell extrudates. Extrusion variables were adjusted using a response surface methodology. Extrusion, performed at 70 °C and 150 rpm, almost doubled the concentration of polyphenols in the non-extruded shell and significantly increased radical scavenging activity. Compounds in extrudates, performed at 70 °C and 150 rpm, were quantified by high-performance liquid chromatography (HPLC) with a diode-array detector (DAD) and identified by liquid chromatography coupled with time-of-flight mass spectrometry (LC-MSD-TOF). Extrusion significantly increased most phenolic acid compounds, including gallic acid, ellagic acid pentose, ellagic acid, dimethyl ellagic acid rhamnoside, and dimethyl ellagic acid. The soluble fiber in extrudates was more than three-fold higher than in the control. Therefore, extrusion at 70 °C and 150 rpm increased the concentration of phenolic compounds, antioxidant activity, and total dietary and soluble fiber. Our findings support the notion that extruded pecan nut shell can be used in clean-label products and improve their nutraceutical value.

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Section: Protein and Fiber Contentmentioning

confidence: 73%

In Vitro Antioxidant Activity Optimization of Nut Shell (Carya illinoinensis) by Extrusion Using Response Surface Methods

et al. 2019

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“…Both modification methods enhanced the physicochemical properties of SDFs to different degrees. However, the ultrasound‐microwave comodification increased the number of pores on the SDF surface through the combination of ultrasound cavitation and ultrasound phasing effects, making the SDF fluffy and porous and exposing more hydrophilic groups (Ge et al., 2017; Luo et al., 2017). However, enzymatic modification involved the combination of cellulase and hemicellulase with high specificity in order to decompose the cellulose and hemicellulose in the cell wall of black soybean hulls into soluble polysaccharides.…”

Section: Resultsmentioning

confidence: 99%

Soluble dietary fibers from black soybean hulls: Physical and enzymatic modification, structure, physical properties, and cholesterol binding capacity

Shen

Wang

Cao

2020

Journal of Food Science

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We used ultrasound‐microwave comodification and enzyme modification (cellulase and hemicellulase) methods to extract soluble dietary fibers (SDFs) from black soybean hulls. Moreover, the structure, physical, and chemical properties, as well as the cholesterol‐binding capacity of SDFs before and after modification were analyzed. The average molecular weight of SDFs extracted from raw black soybean hulls was 2.815 × 105 Da. By comparison, the average molecular weight of SDFs from ultrasound‐microwave comodified hulls and enzyme‐modified hulls decreased by 33.21% and 45.29%, respectively. The water‐holding capacity (WHC), water‐swelling capacity (WSC), and oil‐holding capacity (OHC) of the extracted SDFs modified by the ultrasound‐microwave method were 3.79 g/g, 1.39 mL/g, and 1.14 g/g, respectively, a 9.54%, 23.01%, and 17.53% increase from the values of raw SDF. The WHC, WSC, and OHC of SDFs modified via the enzyme method were 3.59 g/g, 1.25 mL/g, and 1.03 g/g, respectively, with a 3.76%, 10.62%, and 6.19% increase when compared to raw SDFs. The cholesterol‐binding capacity of SDFs modified via the ultrasound‐microwave and enzyme methods was 13.82 and 12.34 mg/g, respectively, with an increase of 47.98% and 32.20% when compared to raw SDFs. The changes in structure and physical and chemical properties were shown to be closely related to the significantly improved cholesterol‐binding capacity of the SDFs from modified black soybean hulls. This provides a theoretical basis for subsequent research and development of black soybean hulls products. Practical Application At present, the black soybean hull, a byproduct of general grains, is usually abandoned, but black soybean hull is rich in dietary fiber. Enzymatic modification and ultrasound‐microwave comodification were used to treat black soybean hull to prepare small molecular weight, highly active soluble dietary fiber. This research is of great significance to the deep processing of black soybean hull and improvement of the economic benefits of black soybean byproducts.

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“…The choice of bamboo shoots was informed by their high levels of quality protein, availability, and affordability. The bamboo shoots have been reported to be rich in functional ingredients including active peptides, amino acids, polysaccharide, flavonoids, phenolic, and phytosterols (Ge et al., 2017; Nirmala et al, 2008). Therefore, incorporating bamboo shoots into a matrix containing rice and sorghum is expected to enhance the quality and content of protein, dietary fiber, minerals, and bioactive compounds.…”

Section: Introductionmentioning

confidence: 99%

Feed rate, water addition rate and mixture composition nexus role on alterations of nutritional properties in extrusion of composites containing rice ( Oryza sativa ), sorghum [ Sorghum bicolor ), and bamboo ( Yushania alpina ) shoots

Wafula

Omwamba

Mahungu

2020

J Food Process Preserv

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Extrusion cooking impacts positively on the nutritional status of a food when compared to their raw form. The objective of this study was to determine the effect of ingredient variables: Feed Rate, Water Addition Rate, and Mixture Composition on the extent of nutritional changes to rice flour enriched with sorghum (Sorghum bicolor) and bamboo (Yushania alpina) shoots on extrusion processing. A 5 × 3 × 2 factorial experimental set up for feed blending, water addition rate, and feed rate in single screw dry type extruder with a constant set barrel temperature of 250°C and screw speed of 1,480 rpm was used. All ingredient variables showed a varying effect on the extent of loss in proteins, condensed tannins, and dietary fiber while increasing carbohydrates, protein digestibility, and total phenolic content. These alterations are due to magnitude of mixing and shear impact, mass moisture, and specific mechanical energy that influence the degree of bio‐reactions. Practical applications The current emphasis in addressing food insecurity especially in low economic countries is on enriching staple foods with locally available underutilized food crops. Rice is a staple food across the globe while sorghum, though nutritious, has remained to be one of the most underutilized cereal crops. Consumption of bamboo shoots is gaining global popularity due to being high in nutrients as well as possessing functional properties. Inasmuch as incorporating sorghum and bamboo shoots to rice will result in enrichment but also any further could cause changes to nutritional components. Hence, understanding the relationship between effect of ingredient variables and nutritional changes during extrusion will inform on novel product(s) development. These findings demonstrate possible applicability of extruded rice flour enriched with sorghum and bamboo shoots in addressing global food security.

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Effects of Twin-Screw Extrusion on Physicochemical Properties and Functional Properties of Bamboo Shoots Dietary Fiber

Cited by 14 publications

References 0 publications

In Vitro Antioxidant Activity Optimization of Nut Shell (Carya illinoinensis) by Extrusion Using Response Surface Methods

In Vitro Antioxidant Activity Optimization of Nut Shell (Carya illinoinensis) by Extrusion Using Response Surface Methods

Soluble dietary fibers from black soybean hulls: Physical and enzymatic modification, structure, physical properties, and cholesterol binding capacity

Feed rate, water addition rate and mixture composition nexus role on alterations of nutritional properties in extrusion of composites containing rice ( Oryza sativa ), sorghum [ Sorghum bicolor ), and bamboo ( Yushania alpina ) shoots

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