Qualitative Characterization of Unrefined Durum Wheat Air-Classified Fractions

Abstract

Durum wheat milling is a key process step to improve the quality and safety of final products. The aim of this study was to characterize three bran-enriched milling fractions (i.e., F250, G230 and G250), obtained from three durum wheat grain samples, by using an innovative micronization and air-classification technology. Milling fractions were characterized for main standard quality parameters and for alveographic properties, starch composition and content, phenolic acids, antioxidant activity and ATIs. Results showed that yield recovery, ash content and particle size distributions were influenced either by the operating conditions (230 or 250) or by the grain samples. While total starch content was lower in the micronized sample and air-classified fractions, the P/L ratio increased in air-classified fractions as compared to semolina. Six main individual phenolic acids were identified through HPLC-DAD analysis (i.e., ferulic acid, vanillic acid, p-coumaric acid, sinapic acid, syringic and p-hydroxybenzoic acids). Compared to semolina, higher contents of all individual phenolic components were found in all bran-enriched fractions. The highest rise of TPAs occurred in the F250 fraction, which was maintained in the derived pasta. Moreover, bran-enriched fractions showed significant reductions of ATIs content versus semolina. Overall, our data suggest the potential health benefits of F250, G230 and G250 and support their use to make durum-based foods.

Use of Air-Classification Technology to Manage Mycotoxin and Arsenic Contaminations in Durum Wheat-Derived Products

“…Conversely, the presence of toxins was not detected in semolina. This result is consistent with previous studies showing the greater difficulty of managing toxin-producing fungi (i.e., F. langsethiae) colonising the inner endosperm of the kernel and thus strongly limiting semolina contamination [21][22][23][24][25][26][27][28][29][30][31][32][33][34][35][36][37]. Interestingly, the toxin content (sum of T-2 and HT-2) tended to concentrate in the F250 fraction, and a higher bran content was clearly demonstrated by the measurement that was close to the limit of quantification of the ELISA test (25 µg/g).…”

“…Furthermore, the latter effect was evident as the progressive airflow opening increased. In addition, based on the contamination rates observed, the three air-classified fractions (F250, G250, and G230), previously selected based on qualitative evaluation, were confirmed as suitable products for the pasta-making process [30,31].…”

Chemical, Functional, and Technological Features of Grains, Brans, and Semolina from Purple and Red Durum Wheat Landraces

“…‘Red’). As previously reported [ 50 ], the highest antioxidant capacity was observed in whole grains, which contain more bioactive compounds of health interest, such as insoluble fiber, phenolic acids, and alkylresorcinols [ 51 ].…”

Optimised dry processing of protein concentrates from Australian pulses: A comparative study of faba bean, yellow pea and red lentil seed material

“…The antioxidant capacity, total phenolic content (TPC) and anthocyanin content from the free and bound phenolic extracts are reported in Table 7. Previous research reported in the literature has shown that phenolics and antioxidant compounds fractionate differently between air-classified coarse and fine fractions (Cammerata et al, 2021;Inglett & Chen, 2011). These compounds impart a range of potential health benefits to pulses and pulse-based products, including reduced inflammation (Milesi et al, 2022) and lowering the risk of developing cardiovascular disease (Rangel-Huerta et al, 2015) and diabetes (Charoensiddhi et al, 2022).…”