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Resveratrol (3,4',5-trihydroxy-trans-stilbene)-loaded chitosan-sodium tripolyphosphate (TPP) microspheres using high (310 to 375 kDa) and medium (190 to 310 kDa) molecular weight chitosan and TPP in varying concentrations were produced to improve resveratrol bioavailability. A 450 μm nozzle encapsulator was used to produce the microspheres. The mean microsphere particle size was between 160 and 206 μm, and exhibited a narrower size distribution as the TPP solution concentration increased. The encapsulation efficiency increased from 94% to 99% with a decrease in chitosan concentration from 1% to 0.5% and a decrease in crystallinity of the microspheres. FTIR data showed a polyelectrolyte interaction between chitosan and TPP. X-ray diffraction patterns were matched up with DSC and FTIR, which shows decrease of crystallinity and enhancement of hydrogen bonding with TPP concentration. An increase in the concentration of TPP solution from 1% to 3% led to a lower initial burst of resveratrol release. These results suggest that chitosan-TPP microspheres could be used as a potential delivery system to control the release of resveratrol.

Wheat bran and flour mixtures were used in a bread formulation to improve its quality characteristics. Wheat bran was microparticulated using a jet mill, and this microparticulated wheat bran (MWB) was substituted for a portion of wheat flour. As the MWB content increased, water-holding capacity, hardness and springiness increased while the swelling property decreased slightly. The hardness of bread containing MWB was lower than that made with commercial whole wheat flour (WWF). Bread containing 7% MWB had a higher specific volume (8.3%) than that of WWF bread. Enthalpy of dough decreased with increasing MWB content, and peak viscosity and breakdown decreased with increasing setback. Inner crust structures of bread containing MWB showed a slight reduction in gelatinization and gluten development in comparison with wheat bread. These results indicate that MWB could be used as a diet-enriching bread ingredient while maintaining bread quality.

Wheat flour-microparticulated wheat bran (MWB) mixture and composites were prepared, and their potential as an oil repellent was evaluated in doughnuts. As MWB content increased, the oil-holding capacity decreased, and there were significant changes in water-holding capacity (p < 0.05). As MWB content increased, the fat content of doughnuts decreased. In addition, the wheat flour-MWB composite was more effective for preventing fat uptake than the wheat flour-MWB mixture. The hardness of the composite was higher than the mixture, although volume and weight decreased and surface colour became darker than that of the mixture. As the proportion of wheat bran in the doughnut formulation increased, the inner crust achieved a uniform cell size and cellular integrity was improved. Based on these data, wheat flour-MWB composites are appropriate for use in doughnut formulas with low fat uptake.

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