Studies on functional and antioxidant property of dietary fibre extracted from defatted sesame husk, rice bran and flaxseed

Nandi, Isita; Ghosh, Mahua

doi:10.1016/j.bcdf.2015.03.001

Cited by 66 publications

(30 citation statements)

References 23 publications

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“…These natural sources are rich in minerals, micronutrients, dietary fibres, essential oil and antioxidants (Dziki et al, 2014). Supplementation of frequently used gluten-free matrices with turmeric powder (Lim & Han, 2016), cinnamon (Kim et al, 2014b), defatted sesame husk (Nandi & Ghosh, 2015), green tea (Shen et al, 2014), decaffeinated green tea leaves (Rado caj et al, 2014) and amaranth green leaves powders (Beswa et al, 2016) is an increasing trend, which leads to baked products with antioxidant activity enhanced without much intervention in sensory quality. Incorporating stevia and xylitol could be another interesting possibility (Torres et al, 2013).…”

Section: Additives Gluten-free Matrices (%)mentioning

confidence: 99%

Coeliacs cannot live by gluten‐free bread alone – every once in awhile they need antioxidants

Torres

Arufe

Chenlo

et al. 2016

Int J of Food Sci Tech

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Summary This comprehensive review, covering scientific papers published from 2013 until now, deals with the bioactivity of available gluten‐free matrices. For this purpose, cereals (rice, maize, sorghum, teff and millets), pseudocereals (buckwheat, quinoa and amaranth) and noncereals (pulses as lentils, fruits as bananas, vegetables as potatoes and nuts as chestnuts, among others) sources are studied. The current trends in enhancing the antioxidant activity of gluten‐free baked products by incorporating natural bioactive compounds are presented. This review covers a wide range of natural bioactive sources such as starchy materials or its by‐products; spices, herbs or green plant materials and vegetable and seeds or fruits. Special emphasis was put on describing the changes in antioxidant activity that can occur, between raw matrices and enriched final products, during baking process. Possible future trends in the improvement of antioxidant properties of gluten‐free baked products, based on bioactive sources which have already been applied in the gluten bread industry, were also discussed.

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Section: Additives Gluten-free Matrices (%)mentioning

confidence: 99%

Coeliacs cannot live by gluten‐free bread alone – every once in awhile they need antioxidants

Torres

Arufe

Chenlo

et al. 2016

Int J of Food Sci Tech

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“…Surprisingly, PIDF (0.17 ± 0.01 GAE mg/g DF) did not exhibit a higher total phenolic content than YIDF (0.24 ± 0.01 GAE mg/g DF). Polyphenols can create hydrogen bonds between their hydroxyl groups and the hydrogen atoms of polysaccharides (non‐starchy polysaccharides and hemicelluloses) to encapsulate phenolic compounds and hinder their extraction . Hence, the lower values for PIDF may indicate that the embedded phenolic components of PIDF were relatively hard to release from the dietary fiber structure .…”

Section: Resultsmentioning

confidence: 99%

Insoluble dietary fibers from yellow‐ and purple‐fleshed potatoes by‐products and their physicochemical properties and structural characteristics: A comparative study

et al. 2017

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Potato is a widely consumed crop with a rich starch content, but many benefits of its by-products are still underutilized. To highlight its potential values, we extracted insoluble dietary fibers from yellow (YIDF) and purple (PIDF) fleshed potato by-products and evaluated their physicochemical, functional, and structural properties. Chemical compositions were significantly different between YIDF and PIDF. YIDFgave a higher water-(29.7 AE 2.5 g/g) and oil-holding capacities (14.3 AE 1.4 g/g), as well as emulsion stability. Although PIDF showed a stronger DPPH free-radical scavenging and a-glucosidase inhibitory activities, ABTS and FRAP free-radical scavenging activities were similar to those of YIDF. Surprisingly, PIDF (0.17 AE 0.01 GAE mg/g DF) did not give a higher total phenolic content than YIDF (0.24 AE 0.01 GAE mg/g DF). Thermal property was different between YIDF and PIDF, and YIDF presented a more irregular, rough, and porous surface. It can be concluded that the obtained IDFs, especially for YIDF, can be used in the food industry as fiber-rich functional ingredients.

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“…The dietary fibres of rice bran-and subsequently DRB's-are mainly insoluble [19,20]. Dietary fibres from DRB present high water and oil adsorption capacity, as well as higher antioxidant activity in comparison to other defatted by-products such as sesame husk and flaxseed fibres [19,21]. Even though DRB is highly nutritional, its application is limited to landfilling or as low-value animal feed [4,17].…”

Section: Composition Of Drbmentioning

confidence: 99%

Valorising Agro-industrial Wastes within the Circular Bioeconomy Concept: the Case of Defatted Rice Bran with Emphasis on Bioconversion Strategies

et al. 2020

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The numerous environmental problems caused by the extensive use of fossil resources have led to the formation of the circular bioeconomy concept. Renewable resources will constitute the cornerstone of this new, sustainable model, with biomass presenting a huge potential for the production of fuels and chemicals. In this context, waste and by-product streams from the food industry will be treated not as “wastes” but as resources. Rice production generates various by-product streams which currently are highly unexploited, leading to environmental problems especially in the countries that are the main producers. The main by-product streams include the straw, the husks, and the rice bran. Among these streams, rice bran finds applications in the food industry and cosmetics, mainly due to its high oil content. The high demand for rice bran oil generates huge amounts of defatted rice bran (DRB), the main by-product of the oil extraction process. The sustainable utilisation of this by-product has been a topic of research, either as a food additive or via its bioconversion into value-added products and chemicals. This review describes all the processes involved in the efficient bioconversion of DRB into biotechnological products. The detailed description of the production process, yields and productivities, as well as strains used for the production of bioethanol, lactic acid and biobutanol, among others, are discussed.

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Studies on functional and antioxidant property of dietary fibre extracted from defatted sesame husk, rice bran and flaxseed

Cited by 66 publications

References 23 publications

Coeliacs cannot live by gluten‐free bread alone – every once in awhile they need antioxidants

Coeliacs cannot live by gluten‐free bread alone – every once in awhile they need antioxidants

Insoluble dietary fibers from yellow‐ and purple‐fleshed potatoes by‐products and their physicochemical properties and structural characteristics: A comparative study

Valorising Agro-industrial Wastes within the Circular Bioeconomy Concept: the Case of Defatted Rice Bran with Emphasis on Bioconversion Strategies

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