Wheat bran particle size influence on phytochemical extractability and antioxidant properties

Exploring the Effect of Nanotechnology Process on Physical and Chemical Properties of Herbs: A Short Review.

“…This result was in agreement with Zhu et al (2010) where wheat bran coarse particles showed significantly greater DPPH free radical inhibition percentage (72.76%) compared to its nanoparticles (24.81%). A similar trend in the DPPH free radical inhibition activity was also observed in the ultrafine dietary fibre from wine grape pomace where the DPPH free radical inhibition activity was 91.9% with 95.7% in its coarse particle (Zhu et al, 2014), while Brewer et al (2014) reported that 55.88% DPPH free radical inhibition activity was found in the coarse particle compared to the fine particle (46.29%) wheat bran. Thus, they made an assumption that the heat generated through mechanical milling damaged the total phenolic components and thus diminished their antioxidant activity.…”

“…The stability of the active compounds with nanotechnology process, as well as inability of these active compounds to stand the heat generated along the process, may the possible reasons for antioxidant degradation, since some of the phenolic compounds are stable and some are unstable. In fact Brewer et al (2014) emphasized that single electron transfer was at the optimum stage when fewer processing steps were involved. The greater amount of fibre found in the sample may extend the milling time, thus causing degradation of some of the active compounds.…”

Changes in physicochemical characteristics and antioxidant activities of Jerusalem artichoke tea infusions resulting from different production processes

“…Moreover, Brewer et al (30) reported that amounts of phenolic acids, anthocyanins, and carotenoids, and oxygen radical absorbance capacity values increased as the particle size decreased. Therefore, high total phenolic contents and strong antioxidant activities for small particles can be attributable to ease of extraction of nutritional components, including bioactive compounds.…”

Processing, Valorization and Application of Bio-Waste Derived Compounds from Potato, Tomato, Olive and Cereals: A Review

“…Fractionation of the raw material allows simplification of its composition, to easily isolate specific high-value components and to obtain a more efficient hydrolysis of fermentable sugars (e.g., for ethanol production) [275,305,306]. Particle size reduction, due to milling process, was found to improve the recovery of phenolic acids, anthocyanins and carotenoids [307], whereas extensive ball-milling was found to be the most promising and specific mechanical pretreatment for the recovery of xylan-based polysaccharides and arabinoxylans [308].…”