Single-pass, double-pass and acid twin-screw extrusion-cooking impact physicochemical and nutrition-related properties of wheat bran

Roye, Chiara; Chanvrier, Hélène; Henrion, Muriel; Roeck, Karlien De; Bondt, Yamina De; Liberloo, Inge; King, Roberto; Courtin, Christophe M.

doi:10.1016/j.ifset.2020.102520

Cited by 15 publications

(22 citation statements)

References 60 publications

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“…The SME and pressure reached during acid extrusion-cooking were the lowest in both extruders, compared to the other samples. This can be linked to acid hydrolysis of the wheat bran structure, leading to less friction between the bran particles themselves and between bran and the extruder barrel, as explained by Roye, Chanvrier et al [ 21 ]. This, in turn, led to less pressure build-up.…”

Section: Resultsmentioning

confidence: 99%

“…Roye, Henrion, et al [ 14 ] previously discussed sample physicochemical characteristics, which are summarised in Table S1 . Single-pass twin-screw acid extrusion-cooking was performed with 2% citric acid in the final product (VHSA2%) using processing conditions described in Table 1 and by Roye, Chanvrier et al [ 21 ]. For the double-pass extruded samples, the first extrusion pass was performed at 27% of moisture with the very high shear screw configuration and using 145 °C as the fixed last barrel temperature.…”

Section: Methodsmentioning

confidence: 99%

“…This was followed by a milling step (Frewitt, Switzerland) to reach an average product particle size of 700 µm before performing the second extrusion step using the same process parameters, yielding sample VHSD27 (see Table 1 ). Sample physical characteristics and chemical composition are described by Roye, Chanvrier, et al [ 21 ] and given in Table S1 . Extrusion-cooking experiments were conducted once, with a run time of at least 30 min after stabilisation.…”

Section: Methodsmentioning

confidence: 99%

“…Based on the results of Roye, Henrion et al [ 14 ] and Roye, Chanvrier et al [ 21 ] on the BC21 extruder, four extrusion-cooking conditions were selected for use with the BC45 extruder and led to the production of samples VHS23, VHS27, VHSD27 and VHSA2% ( Table 1 ). VHS23, VHSA2% and VHSD27 were produced as their BC21 counterparts had the highest extractable dietary fibre content [ 21 ], showing structure degradation due to extrusion-cooking. VHS27 was produced as an extra control sample for VHSA2%, both being extruded at 27% total moisture.…”

Section: Methodsmentioning

confidence: 99%

“…Different extrusion types (single-pass extrusion-cooking, double-pass extrusion-cooking and acid extrusion-cooking) were tested. These types of extrusion-cooking were chosen as they were proven to bring interesting modifications to wheat bran functionality [ 14 , 21 ]. Wheat bran characteristics compared after extrusion-cooking included bran extractability, extract viscosity and strong water-binding capacity (SWBC).…”

Section: Introductionmentioning

confidence: 99%

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Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study

Roye

Henrion

Chanvrier

et al. 2021

Foods

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Extrusion-cooking can be used to change the techno–functional and nutrition-related properties of wheat bran. In this study, pilot-scale (BC21) and industrial-scale (BC45) twin-screw extrusion-cooking using different types of extrusion (single-pass, double-pass and acid extrusion-cooking) and process parameters (temperature, moisture) were compared for their impact on wheat bran. When applying the same process settings, the higher strong water-binding capacity, extract viscosity and extractability displayed by bran extruded using the industrial set-up reflected a more considerable wheat bran structure degradation compared to pilot-scale extrusion-cooking. This was attributed to the overall higher specific mechanical energy (SME), pressure and product temperature that were reached inside the industrial extruder. When changing the type of extrusion-cooking from single-pass to double-pass and acid extrusion-cooking, wheat bran physicochemical characteristics evolved in the same direction, irrespective of extruder scale. The differences in bran characteristics were, however, smaller on industrial-scale. Results show that the differentiating power of the latter can be increased by decreasing the moisture content and increasing product temperature, beyond what is possible in the pilot-scale extruder. This was confirmed by using a BC72 industrial-scale extruder at low moisture content. In conclusion, the extruder scale mainly determines the SME that can be reached and determines the potential to modify wheat bran.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study

Roye

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Chanvrier

et al. 2021

Foods

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Trends and Hotspots of Starch Fermentation Research: Bibliometric Analysis Based on CiteSpace

Zheng

Wang

et al. 2023

Starch Stärke

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Fermentation is a common topic in starch scientific research and is widely utilized in the food and pharmaceutical industry. Although many papers on starch fermentation have been published in the past 10 years (2012-2022), reviews of the overall knowledge structure of the discipline are relatively rare. Research in this area progresses rapidly. To stay current with the emerging trends, this review uses a bibliometric analysis method based on CiteSpace software to analyze, review, and briefly comment on selected articles published in the field of starch fermentation over the past 10 years. The research progress and emerging trend of starch fermentation are discussed. A total of 4943 references are used for analysis on CiteSpace. The results showed that from 2012 to 2022, the rate of published articles and the number of citations have increased. China is in first place by number of publications. Jiangnan University is the most prolific institutions, and the most prolific author is Akihiko Kondo. Among the category collaboration, "Agriculture" and "Food Science and Technology" are the first in the two sets of 5 year periods. The keyword "ethanol" shows the highest burst strength level. In addition, food fermentation and clean energy research are the main areas of concern in this field. This review aims to provide new insights for promoting the industrialization development and clinical application of starch fermentation technology.

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Combined treatment of rice bran by solid-state fermentation and extrusion: Effect of processing sequence and microbial strains

Wu,

Zhang,

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et al. 2024

Food Chemistry: X

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Single-pass, double-pass and acid twin-screw extrusion-cooking impact physicochemical and nutrition-related properties of wheat bran

Cited by 15 publications

References 60 publications

Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study

Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study

Trends and Hotspots of Starch Fermentation Research: Bibliometric Analysis Based on CiteSpace

Combined treatment of rice bran by solid-state fermentation and extrusion: Effect of processing sequence and microbial strains

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