Influence of micro wet milling parameters on the processing of Komatsuna ( Brassica rapa var. perviridis ) juice with rich phosphatidic acid

Li, Xinyue; Kokawa, Mito; Kitamura, Yutaka

doi:10.1016/j.jfoodeng.2017.08.021

Cited by 7 publications

(5 citation statements)

References 21 publications

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“…MWM produced smaller particle sizes in the green tea paste without rising temperature, which enhanced the extraction of the phenolic content. Our results agree with the statement that during extraction, the bioavailability of the bioactive compounds increased as the particle sizes decreased (Li et al, 2018;Loh et al, 2014;Park, Imm, & Ku, 2001;Zaiter et al, 2016). On the other hand, dry milling takes longer and raises the temperature, which leads to a loss of bioactive compounds and antioxidant activity (Chen et al, 2001;Kethireddipalli, 2002).…”

Section: Antioxidant Properties Of the Green Tea Pastesupporting

confidence: 93%

“…Several authors have reported the application of MWM for the development of fine rice slurry (Koyama & Kitamura, 2014), a cheese-like product from micro wet-milled rice milk (Nakamura, Kitamura, & Kokawa, 2016), processing of orange juice with pulp (Islam et al, 2017), processing of komatsuna (Brassica rapa var. perviridis) juice with rich phosphatidic acid (Li, Kokawa, & Kitamura, 2018). However, no studies have reported the production of green tea paste by using new MWM, and no reports, which evaluated the quality of the green tea paste during storage at different temperatures, were found.…”

Section: Introductionmentioning

confidence: 99%

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Processing of green tea pastes by micro wet milling system: Influences on physicochemical and functional properties

Islam

Kitamura

Kokawa

et al. 2020

Innovative Food Science & Emerging Technologies

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Section: Antioxidant Properties Of the Green Tea Pastesupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Processing of green tea pastes by micro wet milling system: Influences on physicochemical and functional properties

Islam

Kitamura

Kokawa

et al. 2020

Innovative Food Science & Emerging Technologies

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“…In addition to disintegration, the colloid milling performs broad spectrum of functions like mixing, blending, and homogenizing effects [56]. In the manufacturing of the non-dairy milk alternative, this technique is mostly used for homogenization and emulsification [57]. The optimization of colloidal milling process parameters improves the physical stability of non-dairy milk alternatives by efficiently reducing the size of dispersed particles [58].…”

Section: Wet Milling or Grindingmentioning

confidence: 99%

Stability Aspects of Non-Dairy Milk Alternatives

Dhankhar¹,

Kundu²

2021

Milk Substitutes - Selected Aspects

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In recent years, plant-based milk products, commonly called as non-dairy milk alternatives have gained high popularity due to concerns associated with bovine milk like lactose intolerance, allergies, hypercholesterolemia, and pesticide and antibiotic residues. Important strategies for manufacture of non-dairy milk alternatives involve disintegration of plant materials in aqueous medium; its homogenization and addition of some additives to attain a consistency and appearance similar to that of bovine milk. Different range of ingredients are added to non-dairy milk alternatives such as oils, emulsifiers, thickeners, antioxidants, minerals etc. The main problem associated with non-dairy milk alternatives is generally linked with its stability. Stability is a crucial factor that governs the sensory properties and overall acceptance of non-dairy milk alternatives. Differences in processing parameters and molecular interaction mechanisms affect the stability of emulsions as well as the stability of non-dairy milk manufactured thereof. Various treatments like thermal treatment, non-thermal processing (ultra high pressure homogenization, pulsed electric field, ultrasonication), addition of emulsifiers are effective in achieving the stability of non-dairy milks. The present chapter aims to summarize the various factors contributing to the physical stability of non-dairy milk alternatives like appearance, consistency, emulsion stability, and the approaches required to maintain it.

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“…From this perspective, a new milling technique called micro-wet milling (MWM) was used to mill the apple fruit and produce juice with higher procyanidin concentration. MWM is a modified electric stone mill, where millstones with grooves can efficiently cleave materials into small particles (Li et al 2018). MWM has been applied to develop rice slurry with fine rice particles (Koyama and Kitamura 2014), produce concentrated orange juice with higher nutritional values and antioxidant activity (Islam et al 2017), and increase the amount of phosphatidic acid in Japanese mustard spinach (Li et al 2017).…”

Section: Introductionmentioning

confidence: 99%

Effects of Apple Juice Manufacturing Processes on Procyanidin Concentration and Nondestructive Analysis by Fluorescence Fingerprint

Okino

Kokawa

Islam

et al. 2021

Food Bioprocess Technol

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Procyanidins are one of the main polyphenols in apple fruit. In this study, we aimed to increase the amount of extractable procyanidins by micro-wet milling (MWM), a novel milling process that can wet-mill foods to micrometer scale, in addition to commonly applied apple juice manufacturing processes. The effects of milling, pasteurization, centrifugation, and enzymatic treatment on extractable procyanidin concentration were investigated, and MWM was shown to increase the procyanidin concentration by 16.7% compared with mixer milling. Conversely, other processes such as pasteurization, centrifugation, and enzymatic treatment decreased the procyanidin concentration in apple juice. Since procyanidin concentrations in apple juice are also affected by the variability between individual apples, we attempted to nondestructively estimate the procyanidin concentration at each process of apple juice manufacturing by obtaining the fluorescence fingerprint (FF). The FFs are a set of fluorescence spectra acquired at consecutive excitation wavelengths. Partial least-squares regression was used to estimate the procyanidin concentrations of apple juice from the FFs, and the most accurate model was able to estimate procyanidin concentration at the quality control analysis level.

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Influence of micro wet milling parameters on the processing of Komatsuna ( Brassica rapa var. perviridis ) juice with rich phosphatidic acid

Cited by 7 publications

References 21 publications

Processing of green tea pastes by micro wet milling system: Influences on physicochemical and functional properties

Processing of green tea pastes by micro wet milling system: Influences on physicochemical and functional properties

Stability Aspects of Non-Dairy Milk Alternatives

Effects of Apple Juice Manufacturing Processes on Procyanidin Concentration and Nondestructive Analysis by Fluorescence Fingerprint

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