Particle size of insoluble dietary fiber from rice bran affects its phenolic profile, bioaccessibility and functional properties

Zhao, Guanghe; Zhang, Ruifen; Dong, Lihong; Huang, Fei; Tang, Xiaojun; Wei, Zhencheng; Zhang, Mingwei

doi:10.1016/j.lwt.2017.09.016

Cited by 161 publications

(97 citation statements)

References 42 publications

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“…Generally, the superfine pulverization treatment could change or destroy the cellulose polymer matrix in which the phenolic compounds are encapsulated, bound or stored, causing these compounds to be released or exposed. This phenomenon is similar to the results that were found in rice bran IDF (Zhao et al., 2018) and wheat bran (Brewer et al., 2014). However, the opposite result was found in citrus pomace IDF, and this difference may be due to the different fibrous matrixes (Tao et al., 2014).…”

Section: Resultssupporting

confidence: 91%

“…This adsorbed nitrite is excreted together with the feces, thereby reducing the absorption of nitrite by the human body. Therefore, the higher the NIAC, the more is the amount of nitrite removed from the body (Zhao et al., 2018). Therefore, it is of great practical significance to evaluate the adsorption capacity of asparagus pomace for nitrite.…”

Section: Resultsmentioning

confidence: 99%

“…The contents of phenolics were determined based on a previous method (Zhao et al., 2018) with slight modifications. Briefly, 1.0 g of each asparagus pomace sample was mixed with 100 mL of 80% acetone solution.…”

Section: Methodsmentioning

confidence: 99%

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Effects of superfine grinding on asparagus pomace. Part I: Changes on physicochemical and functional properties

Gao

Chen

Zhang

et al. 2020

Journal of Food Science

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The effects of superfine grinding on the physicochemical and functional properties of asparagus pomace were investigated. The results showed that in terms of the specific surface area, water solubility, soluble dietary fiber content, and ratio of insoluble dietary fiber to soluble dietary fiber, finer samples usually possessed better physicochemical properties compared with coarse samples. However, grinding samples excessively to produce small particle sizes could reduce the water‐holding capacity, oil‐binding capacity, and swelling capacity. In addition, the extraction of both free and bound phenolics in asparagus pomace powder samples and the samples’ absorption of both nitrite ion and glucose showed typical bell‐shaped curves, demonstrating that superfine grinding could significantly impact the various properties of asparagus pomace. This study should provide insights into the effect of micronization on the functionalities of fiber‐rich food materials. Practical Application This article deals with the effects of superfine grinding on the physicochemical and functional properties of asparagus pomace. The results showed that the properties of asparagus pomace did not always improve gradually with decreasing particle size. With a decrease in granularity, some parameters showed a bell‐shaped curve whereas others initially increased and then stabilized, indicating that in actual production, the crushing particle size should be determined according to actual needs or target parameters.

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

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Effects of superfine grinding on asparagus pomace. Part I: Changes on physicochemical and functional properties

Gao

Chen

Zhang

et al. 2020

Journal of Food Science

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“…The sieving process leads to the separation of particles according to their sizes, thus leading to different physicochemical properties of resulting particle size classes (Guerrero‐Beltrán, Jiménez‐Munguía, Welti‐Chanes, & Barbosa‐Cánovas, ; Toth et al, ; Wang & Flores, ). The fine particles issued from the combination of drying, grinding, and sieving processes enable a better release of bioactive substances owing to their high specific surface area (Rosa, Barron, Gaiani, Dufour, & Micard, ; Zhao et al, ). Several recent studies have reported the link between particle size range of plant powders, bioactive ingredient contents, physicochemical properties, and functionalities (Becker et al, ; Sharma, Kadam, Chadha, Wilson, & Gupta, ; Zaiter, Becker, Karam, et al, ).…”

Section: Introductionmentioning

confidence: 99%

Successive grinding and sieving as a new tool to fractionate polyphenols and antioxidants of plants powders: Application to Boscia senegalensis seeds, Dichrostachys glomerata fruits, and Hibiscus sabdariffa calyx powders

Deli

Ndjantou

Metsagang

et al. 2019

Food Science & Nutrition

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The present investigation aimed at evaluating the effect of powder fractionation based on particle size on the chemical composition in macronutrients, polyphenol contents, and antioxidant properties of powders of Boscia senegalensis seeds, Dichrostachys glomerata fruits, and Hibiscus sabdariffa calyces. Significant differences ( p < 0.05) among granulometric classes of each plant were observed for the chemical composition in macronutrients. A decrease in particle size of plant powders was associated with an increase in ash, protein, and fat contents, while carbohydrate content was lowered. The following Granulometric classes, [0–180 µm] for Boscia senegalensis , [180–212 µm] for Dichrostachys glomerata, and [212–315 µm] for Hibiscus sabdariffa, respectively, were found to maximize total phenolic content and antioxidant activity. These results confirm that the grinding and controlled differential screening technology is an approach may serve as a useful guide to obtain optimum polyphenol extraction and enhance antioxidant activity of plant products .

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“…There was a significant difference ( p < .05) in the WHC and SC between ULC‐30 and untreated sample. The cellulose with the smaller particles size, greater surface area, and more hydrogen bonds after ultrasonic treatment, as shown in the SEM and FT‐IR measurements, has a greater ability to surround water and therefore explains the increase of WHC (Meng et al, ; Zhao et al, ; Zhu et al, ). The increased SC may result from the degradation of cellulose by an ultrasonic treatment which can generate space‐enlarging effects (Meng et al, ).…”

Section: Resultsmentioning

confidence: 99%

Preparation of cellulose with controlled molecular weight via ultrasonic treatment improves cholesterol‐binding capacity

Yan

Liu

et al. 2019

J Food Process Preserv

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The effect of ultrasonic treatment was evaluated to develop an efficient preparation method of cellulose with controllable molecular weight (Mw) and preferable functional properties. Our results showed that the physical approach could prominently reduce the mean Mw of cellulose from 68.07 to 6.82 KDa via 30‐hr ultrasonic treatment. The morphology and structure of the samples were characterized using Fourier transform infrared spectroscopy, X‐ray diffraction, scanning electron microscope (SEM), and laser diffraction, indicating a slight change in structure and notable modification in morphology caused by ultrasonic treatment. Interestingly, the ultrasonic‐treated cellulose exhibited much better physicochemical properties. For example, with a 30‐hr ultrasonic treatment, the cholesterol‐binding capacities of cellulose were increased about 2.42‐fold at pH 7.0 and 1.96‐fold at pH 2.0. The findings demonstrated that cellulose treated by ultrasonic processing could have a great potential for applications in the biomedical and food industries. Practical applications As a major source of insoluble fiber, cellulose has already been recommended for its possible benefits to human health, leading to numerous efforts for its applications in food industry and biomedical engineering. In this work, we successfully controlled Wm of cellulose via ultrasonic treatment, and the ultrasonic‐treated cellulose exhibited improved functional and physicochemical properties. The positive effect of ultrasound may be useful for functional modification and utilization of cellulose.

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Particle size of insoluble dietary fiber from rice bran affects its phenolic profile, bioaccessibility and functional properties

Cited by 161 publications

References 42 publications

Effects of superfine grinding on asparagus pomace. Part I: Changes on physicochemical and functional properties

Effects of superfine grinding on asparagus pomace. Part I: Changes on physicochemical and functional properties

Successive grinding and sieving as a new tool to fractionate polyphenols and antioxidants of plants powders: Application to Boscia senegalensis seeds, Dichrostachys glomerata fruits, and Hibiscus sabdariffa calyx powders

Preparation of cellulose with controlled molecular weight via ultrasonic treatment improves cholesterol‐binding capacity

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