Functional and nutraceutical properties of maize bran cell wall non-starch polysaccharides

Saeed, Farhan; Hussain, Muzzamal; Arshad, Muhammad Sajid; Afzaal, Muhammad; Munir, Hira; Imran, Muhammad; Tufail, Tabussam; Anjum, Faqir Muhammad

doi:10.1080/10942912.2020.1858864

Cited by 34 publications

(27 citation statements)

References 96 publications

(136 reference statements)

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“…Food processing industries result in several low-valued by-products, which are usually considered as waste or used as animal feed. However, most of these residues still contain in their composition compounds with interesting properties [13,14]. An example of these byproducts is corn fiber from the corn starch industry that is mainly incorporated in animal feed.…”

Section: Introductionmentioning

confidence: 99%

Decolorization of a Corn Fiber Arabinoxylan Extract and Formulation of Biodegradable Films for Food Packaging

et al. 2021

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Corn fiber from the corn starch industry is a by-product produced in large quantity that is mainly used in animal feed formulations, though it is still rich in valuable components, such as arabinoxylans, with proven film-forming ability. During arabinoxylans’ recovery under alkaline extraction, a dark-colored biopolymer fraction is obtained. In this work, a purified arabinoxylan extract from corn fiber with an intense brownish color was decolorized using hydrogen peroxide as the decolorizing agent. Biodegradable films prepared by casting the decolorized extract exhibited a light-yellow color, considered more appealing, envisaging their application in food packaging. Films were prepared with glycerol as plasticizer and citric acid as cross-linker. Although the cross-linking reaction was not effective, films presented antioxidant activity, a water vapor permeability similar to that of non-decolorized films, and other polysaccharides’ and mechanical properties that enable their application as packaging materials of low-water-content food products.

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Section: Introductionmentioning

confidence: 99%

Decolorization of a Corn Fiber Arabinoxylan Extract and Formulation of Biodegradable Films for Food Packaging

et al. 2021

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“…The local snacks that are enriched with snakehead fish flour also contain high enough nutrients. Each portion of local snacks contains an average of 165 kcal of energy, 4 g of protein, 9.1 mg of iron, and 4.4 mg of Zn [11] and has a relatively good acceptability value [12].…”

Section: Introductionmentioning

confidence: 99%

Local Snacks and Virtual Nutrition Counseling Services Increasing Growth of Stunting Children

Nadimin

Dewi

Salam

et al. 2021

Open Access Maced J Med Sci

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BACKGROUND: The conducive factor of stunting is the deficiency in nutrient intake due to the lack of quantity and quality of food consumed by the children. Children’s food consumption is strongly influenced by the mother’s nutritional knowledge and children’s feeding practices. AIM: The aims of this study were to determine the effect of providing local snacks in South Sulawesi with a substitute of snakehead fish flour (Tibus) and virtual nutrition counseling on the growth of stunting children. METHODS: The design of this study used a randomized pretest-posttest control design. The sample was divided in two groups using systematic random sampling. The first group was given local Tibus snacks and nutritional counseling virtually and the second group was only given virtual nutrition counseling. The intervention was carried out every day until 1 month. The sample of this research was mothers who have stunting children under five of age. RESULTS: Nutrition knowledge of mothers in group one increased significantly before and after intervention (63.78 ± 1.68 vs. 73.70 ±1.35 points), but this was not the case in group two. The increase in maternal nutritional knowledge was higher in group one than in group two, although it was not significant (p = 0.91). The comparison of the weight gain of children in group one versus group two was 0.37 ± 0.49 kg versus 0.07 ± 0.39 kg (p = 0.021). The increase in the height of the children in group one before and after was 84.15 ± 7.79 cm versus 85.97 ± 7.95 cm (p = 0.000). The ratio of the increase in the height of the children in group one and group two was 1.82 ± 0.94 cm versus 1.53 ± 0.68 cm (p = 0.402). CONCLUSIONS: Nutrition counseling virtual can increase nutrition knowledge. The providing of local snacks (Tibus) accompanied by virtual nutrition counseling can increase growth in body length and weight of stunting children. The efforts to accelerate prevention stunting in children under five can be done with utilization of local snacks.

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“…[1] Maize kernel contains numerous phytochemicals especially phenolic acids that are higher in quantity than other cereals. [2] After the milling, maize bran (60-70 g/kg) was obtained as a by-product. [3] Maize bran is a low-priced source of dietary fiber and natural antioxidants at the food level.…”

Section: Introductionmentioning

confidence: 99%

“…[4] It is physically consisting of pericarp, testa and aleurone layer remaining endosperm tissues. [2,5] It also contains 22% cellulose, 10 to 14% protein, 9 to 24% starch, 5% phenolic acids (mainly ferulic and di-ferulic acid), 2% ash and 2-3% lipid. [6] The most dominant group of phenolic compounds is mainly present in the maize bran cell wall.…”

Section: Introductionmentioning

confidence: 99%

“…[6] The most dominant group of phenolic compounds is mainly present in the maize bran cell wall. [2] These phenolic compounds and other natural antioxidants present in maize bran act as free radical scavengers as well as metal chelating agents. Ferulic acid is a natural phenolic antioxidant compound chemically known as (4-hydroxy-3-methoxycinnamic acid).…”

Section: Introductionmentioning

confidence: 99%

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Biochemical Properties of Maize Bran With Special Reference to Different Phenolic Acids

Hussain

Qamar

Saeed

et al. 2021

International Journal of Food Properties

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Maize bran is a milling by-product having many nutritional and functional properties. Functional properties are attributed to the presence of some bioactive compounds. Among those, ferulic acid is a natural phenolic compound and abundantly present in maize bran. It has numerous advantages and generally has nutraceutical properties in many food products. In the current research, the nutritional & bioactive profiles of two different maize brans (PEARL-11and FSH-810) were explored with special reference to different phenolic acids. Moreover, the alkaline-hydrolysis method was used to extract ferulic acid from maize brans using NaOH and then extracted by precipitating with ethanol. The extraction method was optimized using two different concentrations (0.5 M NaOH and 1 M NaOH) at 40°C & 60°C, respectively, and was analyzed to evaluate the optimization effects on extraction yield. Furthermore, obtained extracts were analyzed by High-Performance Liquid Chromatography (HPLC). Results showed that maize bran (PEARL-11) contains higher dietary fiber, total phenolic and flavonoid contents as compared to FSH-810. Moreover, DPPH and FRAP contents ranged from 78 to 86% and 26.8 to 22.6 mg TE/100 g in FSH-810 and PEARL-11, respectively. HPLC results showed maximum amount of ferulic acid (3.89 ± 0.07 mg/g) in maize bran (PEARL-11) at these conditions (0.5 M NaOH concentration; 60°C hydrolysis temperature) whilst other phenolic acids such as diferulic and p-coumaric acid were 0.79 ± 0.012 and 0.42 ± 0.003 mg/g at 0.5 M NaOH concentration and 60°C hydrolysis temperature, respectively. Furthermore, the extraction yield of ferulic acid from maize bran (PEARL-11) of NaOH concentration (0.5) with hydrolysis temperature (60°C) was increased. Conclusively, it is observed that maize bran is the cheapest and naturally rich source of different phenolic acids (especially ferulic acid) among other cereal bran.

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Functional and nutraceutical properties of maize bran cell wall non-starch polysaccharides

Cited by 34 publications

References 96 publications

Decolorization of a Corn Fiber Arabinoxylan Extract and Formulation of Biodegradable Films for Food Packaging

Decolorization of a Corn Fiber Arabinoxylan Extract and Formulation of Biodegradable Films for Food Packaging

Local Snacks and Virtual Nutrition Counseling Services Increasing Growth of Stunting Children

Biochemical Properties of Maize Bran With Special Reference to Different Phenolic Acids

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