Characterization of dietary fiber from residual cellulose sausage casings using a combination of enzymatic treatment and high-speed homogenization

Gabiatti, Claudio; Neves, Isabelle Cristina Oliveira; Lim, Loong‐Tak; Bohrer, Benjamin M.; Rodrigues, Rafael C.; Prentice, Carlos

doi:10.1016/j.foodhyd.2019.105398

Cited by 18 publications

(6 citation statements)

References 49 publications

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“…As shown in Fig. 4a, the curves of particle size distributions for NFC1 and LNFC1 almost overlapped, demonstrating that similar particle size distributions can be produced under low homogenization cycles and pressure conditions (Gabiatti et al 2020). As the pressure was increased to 25000 psi, the particle size distribution of NFC2 and LNFC2 were shifted towards a big particle size, and the uniformity values were also increased.…”

Section: Particle Size Analysismentioning

confidence: 66%

Effect of lignin-containing highly fibrillated cellulose on the adsorption behavior of an organic dye

Yan

Yi²,

Liu

et al. 2021

BioRes

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The morphological properties and particle size characteristics of micro- and nanofibrillated cellulose (NFC) and lignin-containing NFC (LNFC) produced by a microfluidizer processor were investigated. The effects mechanism of lignin-containing on the adsorption of NFC and the stable properties of organic dyes suspension were also studied. The results showed that the preparation process and final performance of NFC were affected by the key factors including lignin, homogenization pressure, and number of homogenization cycles. The increase in the homogeneity of the fibrillated cellulose was minor for the NFC samples, while LNFC samples showed a larger increase in the homogeneity of the particle size distribution. The influence of lignin was reflected both in improved fibrillation efficiency and in the final organic dye dispersion properties achieved by LNFC addition, primarily observed as deceased particle sizes and fibril dimensions. This study indicated that pollution-free dispersion of organic dyes can be realized through the application of lignin-containing NFC.

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Section: Particle Size Analysismentioning

confidence: 66%

Effect of lignin-containing highly fibrillated cellulose on the adsorption behavior of an organic dye

Yan

Yi²,

Liu

et al. 2021

BioRes

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“…There was no significant difference in OAC values of TDFs, indicating that fermentation had little effect on the OAC of TDF. DF with high WHC and OAC could be used as functional ingredient to avoid synaeresis and modify the viscosity and texture of some formulated foods (Elleuch et al, 2011; Gabiatti et al, 2020).…”

Section: Resultsmentioning

confidence: 99%

Effect of Lactobacillus rhamnosus GG fermentation on the structural and functional properties of dietary fiber in bamboo shoot and its application in bread

Zhao

Liu

et al. 2022

Journal of Food Biochemistry

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The purpose of this study was to investigate the effects of Lactobacillus rhamnosus GG (LGG) fermentation on the composition, structure, and functional properties of dietary fiber (DF) in bamboo shoot. Then, we added it to bread to evaluate the texture properties, digestive properties, and functionality of bread. After LGG fermentation, the DF was decomposed into pieces, which had stronger water-swelling capacity and nitrite adsorption capacity. The ability of producing short-chain fatty acids was significantly improved and the digestive resistance was remarkable enhanced as well. Except the bread hardness was increased, there was no significant difference in other texture properties when adding 3% FTDF-LGG to bread. It had good adsorption capacity of cholesterol and more than 25% reduced the release of reducing sugar. Overall, the technic of LGG fermentation had improved functional properties of DF in bamboo shoot, which could be applied to bread production for exerting its effects in the future. Practical applicationsBamboo shoots are immature and tender stems of bamboo, rich in nutritional value, and rich in DF. Bamboo shoot DF has been proven to have a variety of biological activities, and is the main material for bamboo shoot to exert functional activities. In this study, bamboo shoot DF was modified by LGG fermentation, which showed stronger functional activity, and was successfully applied to bread. This study lays the foundation for the fermented modified bamboo shoot DF and its application in food.

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“…The test ingredient (RSC) used in this study was previously characterized for composition, binding ability, rheology, and microscopy (Gabiatti et al, 2020b). The RSC samples were submitted to an enzymatic process using a cellulase cocktail (Celluclast 1.5L®) with the concentration of 50 mg of RSC/mL of buffer −1 .…”

Section: Preparation Of Test Ingredientmentioning

confidence: 99%

“…The RSC samples were submitted to an enzymatic process using a cellulase cocktail (Celluclast 1.5L®) with the concentration of 50 mg of RSC/mL of buffer −1 . The composition of the RSC ingredient used in this study was 4.90% ± 0.40% moisture, 30.56% ± 1.67% reducing sugars, 45.27% ± 3.88% insoluble dietary fiber, and 4.76% ± 0.90% soluble fiber (Gabiatti et al, 2020b).…”

Section: Preparation Of Test Ingredientmentioning

confidence: 99%

Enzymatically Treated Spent Cellulose Sausage Casings as an Ingredient in Beef Emulsion Systems

Gabiatti

Mejia

Lim

et al. 2020

Meat and Muscle Biology

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The objective of this research was to incorporate an ingredient obtained from spent cellulose casings in beef emulsion modeling systems. The test ingredient (residual sausage casing, RSC) was procured from cellulose sausage casings following thermal processing of the sausages. The casings were cleaned of contaminants before a combination of enzymatic hydrolysis and high-speed homogenization was conducted in an effort to improve the functional attributes of the cellulose casing residue (i.e. recycling/upcycling of the spent casings). The beef emulsion modeling systems used in this study consisted of 57.30% beef, 20% water, 15% olive oil, 6% of the combination of RSC and an all-purpose binder, 1.45% NaCl, 0.40% sodium tri-polyphosphate, 0.15% sodium nitrite cure, and 0.0035% sodium erythorbate. The overlying goal here was to test the ability of the RSC ingredient for partial or full replacement of binder ingredients in a beef emulsion system. Therefore, the beef emulsion model systems were prepared with five different levels of the RSC ingredient as a substitution to an all-purpose binder ingredient (0% RSC, 25% RSC, 50% RSC, 75% RSC, and 100% RSC). This study was independently replicated in its entirety three times in a completely randomized design and data were analyzed using a generalized linear mixed statistical model. Emulsion samples were tested for proximate composition, cooking loss, emulsion stability, texture profile analysis, and instrumental color. Overall, technological properties and emulsion stability were lost as the level of the RSC ingredient increased, but low inclusion levels of the RSC ingredient (25% RSC) may help maintain acceptable levels of yield and emulsion stability, while improving the sustainability of the sausage production system.

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Characterization of dietary fiber from residual cellulose sausage casings using a combination of enzymatic treatment and high-speed homogenization

Cited by 18 publications

References 49 publications

Effect of lignin-containing highly fibrillated cellulose on the adsorption behavior of an organic dye

Effect of lignin-containing highly fibrillated cellulose on the adsorption behavior of an organic dye

Effect of Lactobacillus rhamnosus GG fermentation on the structural and functional properties of dietary fiber in bamboo shoot and its application in bread

Enzymatically Treated Spent Cellulose Sausage Casings as an Ingredient in Beef Emulsion Systems

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