Improving storage property of wheat bran by steam explosion

Kong, Feng; Wang, Lan; Chen, Hongzhang; Zhao, Xuan

doi:10.1111/ijfs.14630

Cited by 31 publications

(35 citation statements)

References 30 publications

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“…Steam-pressure application to stabilize against spoiling flours or bran can also positively affect AX’s extractability. For example, according to Kong et al [ 73 ], steaming bran improved soluble fibre extractability as the soluble dietary fibre percentage increased from 4.57 to 9.10%; this was in agreement with Aktas-Akyyildiz et al [ 74 ], who reported an increased water extractability of AX (from 0.75 to 2.06%) after steam-pressure treatment. Similarly, Sui et al [ 75 ] reported that steam pressure could transform some insoluble dietary fibre into soluble fibre, thus improving water extractability.…”

Section: Extraction and Production Of Axs As A Food Ingredientsupporting

confidence: 78%

Arabinoxylans as Functional Food Ingredients: A Review

Zannini

Núñez

Sahin

et al. 2022

Foods

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The health benefits of fibre consumption are sound, but a more compressive understanding of the individual effects of different fibres is still needed. Arabinoxylan is a complex fibre that provides a wide range of health benefits strongly regulated by its chemical structure. Arabinoxylans can be found in various grains, such as wheat, barley, or corn. This review addresses the influence of the source of origin and extraction process on arabinoxylan structure. The health benefits related to short-chain fatty acid production, microbiota regulation, antioxidant capacity, and blood glucose response control are discussed and correlated to the arabinoxylan’s structure. However, most studies do not investigate the effect of AX as a pure ingredient on food systems, but as fibres containing AXs (such as bran). Therefore, AX’s benefit for human health deserves further investigation. The relationship between arabinoxylan structure and its physicochemical influence on cereal products (pasta, cookies, cakes, bread, and beer) is also discussed. A strong correlation between arabinoxylan’s structural properties (degree of branching, solubility, and molecular mass) and its functionalities in food systems can be observed. There is a need for further studies that address the health implications behind the consumption of arabinoxylan-rich products. Indeed, the food matrix may influence the effects of arabinoxylans in the gastrointestinal tract and determine which specific arabinoxylans can be included in cereal and non-cereal-based food products without being detrimental for product quality.

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Section: Extraction and Production Of Axs As A Food Ingredientsupporting

confidence: 78%

Arabinoxylans as Functional Food Ingredients: A Review

Zannini

Núñez

Sahin

et al. 2022

Foods

View full text Add to dashboard Cite

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“…This shows that steam explosion (optimal at 1.0 MPa) is a good modification method for amplifying good flavour compounds and reducing unfavourable flavour profiles of WB. Similarly, application of steam explosion (at 0.8 MPa, 170 °C, for 5 min) effectively inactivated endogenous enzymes in WB which led to a reduction of lipid oxidation and rancidity when WB was supplemented in wheat flour [ 41 ]. This improved the shelf life of the re-constituted flour, thus showing the potential for development of products with longer shelf life and improved quality attributes.…”

Section: Wheat Bran Modifications/pre-treatmentsmentioning

confidence: 99%

“…This improved the shelf life of the re-constituted flour, thus showing the potential for development of products with longer shelf life and improved quality attributes. Kong et al [ 41 ] concluded that steam explosion effectively increased SDF, TFC, TPC and radical scavenging activity of WB by 27, 198, 83 and 21%, respectively.…”

Section: Wheat Bran Modifications/pre-treatmentsmentioning

confidence: 99%

Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products

2021

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The established use of wheat bran (WB) as a food ingredient is related to the nutritional components locked in its dietary fibre. Concurrently, the technological impairment it poses has impeded its use in product formulations. For over two decades, several modifications have been investigated to combat this problem. Ninety-three (93) studies (review and original research) published in English between January 1997 and April 2021 reporting WB modifications for improved nutritional, structural, and functional properties and prospective utilisation in food formulations were included in this paper. The modification methods include mechanical (milling), bioprocessing (enzymatic hydrolysis and fermentation with yeasts and bacteria), and thermal (dry heat, extrusion, autoclaving), treatments. This review condenses the current knowledge on the single and combined impact of various WB pre-treatments on its antioxidant profile, fibre solubilisation, hydration properties, microstructure, chemical properties, and technological properties. The use of modified WB in gluten-free, baked, and other food products was reviewed and possible gaps for future research are proposed. The application of modified WB will have broader application prospects in food formulations.

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“…18 The rapid hydrolytic rancidity of lipids induced by lipolytic enzymes would shorten the shelf life and reduce the nutritional quality and sensory acceptability of wheat-flour-related products. 37 Therefore, after vacuum packaging in PET/NY/AL/CPP bags and sterilizing at 120 °C for 20 min, the accelerated experiments were carried out at 40, 50, and 60 °C for 60 days, and the AV and POV values of BWNs were determined and recorded (Fig. 2).…”

Section: Recrystallization Of Bwns During Refrigerated Storagementioning

confidence: 99%

Effects of konjac glucomannan on the long‐term retrogradation and shelf life of boiled wheat noodles

et al. 2021

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BACKGROUND: Starch retrogradation and moisture migration of boiled wheat noodles (BWNs) result in quality deterioration and short shelf life. The objective of this research was to investigate whether konjac glucomannan (KGM) could improve the quality of BWNs and further establish the shelf-life prediction model. RESULTS:The moisture distribution, recrystallization, and thermal properties of BWNs during refrigerated or ambient temperature storage were determined. Low-field nuclear magnetic resonance data showed that KGM addition induced left-shifts of T 21 and T 22 values, indicating that KGM limited the mobility of bound and immobile water among noodle matrices. X-ray diffraction spectra revealed that KGM did not change the crystal patterns of BWNs but could inhibit the starch recrystallization after refrigerated storage. The T p and ΔH values of retrograded samples notably (P < 0.05) decreased with the increase of KGM addition, suggesting the hinderance of starch retrogradation behavior by KGM. The shelf life of BWNs was predicted by accelerated storage test combined with the Arrhenius equation. The present data displayed that the predicted shelf life of vacuum-packed and sterilized BWNs with 10 g kg −1 KGM at 25 °C was 733 days, 2.4-fold that of the control group.CONCLUSION: BWNs with KGM addition could inhibit starch retrogradation and improve the storage stability, consequently promoting noodle quality.

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Improving storage property of wheat bran by steam explosion

Cited by 31 publications

References 30 publications

Arabinoxylans as Functional Food Ingredients: A Review

Arabinoxylans as Functional Food Ingredients: A Review

Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products

Effects of konjac glucomannan on the long‐term retrogradation and shelf life of boiled wheat noodles

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