Effect of extrusion treatment on enzymatic hydrolysis of wheat bran

Aktas-Akyildiz, Eda; Masatcioglu, M. Tugrul; Köksel, Hamit

doi:10.1016/j.jcs.2020.102941

Cited by 32 publications

(30 citation statements)

References 29 publications

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“…In fermented W, LAB consume simple sugars and can excrete endogenous enzymes for polysaccharide hydrolysis (sucrose) [ 10 ]. During the extrusion process, high temperature and shear may damage large molecules and improve the solubility of dietary fibre [ 9 ]. Due to this, higher amounts of lower molecular weight disaccharides and oligosaccharides can be formed and the magnitude of the effect may depend on screw speed and final temperature.…”

Section: Resultsmentioning

confidence: 99%

“…Reducing wheat bran particle size can lead to better accessibility of nutrients [ 7 ] and phenolic compounds possessing desirable antioxidant properties, inactivate several undesirable enzymes, and reduce biochemical reactivity [ 8 ]. Additionally, extrusion increases the solubility of wheat bran fibres depending on the extrusion parameters [ 9 ]. The most popular approach, wheat bran fermentation, has a great influence on the structure, biological activity, and bioavailability of wheat bran [ 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

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Combination of Extrusion and Fermentation with Lactobacillus plantarum and L. uvarum Strains for Improving the Safety Characteristics of Wheat Bran

Bartkienė

Zokaitytė

Lėlė

et al. 2021

Toxins

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Processed wheat bran (W) is of great importance for food and feed. Consequently, the biosafety of W should be evaluated and improved with valorisation strategies. This study tested a design combining extrusion (at temperature of 115 and 130 °C; screw speeds of 16, 20, and 25 rpm) and fermentation with Lactobacillus plantarum and L. uvarum strains for the valorisation of W to provide safer food and feed stock. The influence of different treatments on biogenic amine formation, mycotoxin content, and free amino acids, as well as acidity, microbiological parameters, and sugar concentration, were analysed. This research showed that a combination of extrusion and fermentation with selected strains can change several aspects of W characteristics. There was a significant effect of applied treatments on acidity and the microbiological parameters of W, as well as biogenic amines content. The lowest total mycotoxin concentration (29.8 µg/kg) was found in extruded (130 °C; 25 rpm) and fermented with L. uvarum sample. Finally, the combination of the abovementioned treatments can be confirmed as a prospective innovative pre-treatment for W, capable of potentially enhancing their safety characteristics and composition.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Combination of Extrusion and Fermentation with Lactobacillus plantarum and L. uvarum Strains for Improving the Safety Characteristics of Wheat Bran

Bartkienė

Zokaitytė

Lėlė

et al. 2021

Toxins

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“…To date, a variety of fermenting strains are reported in the literature, however, a proper selection of strains is extremely important, and it can be performed depending on the availability of feedstock to be employed in a biorefinery model. As a consequence, it will be possible to obtain low-cost hydrolysates with appropriate concentration of carbohydrates and nitrogen source without inhibitory compounds from lignocellulosic and starchy materials through enzymatic hydrolysis (Khawla et al, 2014;Bayitse et al, 2015;Aktas-Akyildiz et al, 2020).…”

Section: Potential Bioproducts For Biorefineries Biopolymersmentioning

confidence: 99%

Agroindustrial Byproducts for the Generation of Biobased Products: Alternatives for Sustainable Biorefineries

et al. 2020

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The integrated approach in biorefinery mainly involves the utilization of various agroindustrial byproducts such as raw materials for the production of several biobased products like biofuels, bioenergy, and other high-value chemicals. Biofuels are the backbone of biorefineries, however, production of value-added biomolecules such as biopigments, biopolymers, biosurfactants, and nutritional yeast has been attracting great attention. The production of these biomolecules using traditional approaches has been extensively studied in the last few years owing to their promising application in different industries such as chemical, food/feed, and pharmaceuticals for the development of novel products for mankind. Moreover, the production of such biomolecules using lignocellulosic, starchy, and some other agroindustrial byproducts is still not fully explored. Hence, there is a huge scope in the development of sustainable biorefining approaches to make the technology cost-effective. The lignocellulosic biomasses usually used in biorefineries are mainly composed of cellulose, hemicellulose, and lignin, whereas starchy materials, besides starch, usually contain, protein, lipids, and some micronutrients. The processing of these biomasses through successive steps like pretreatments, enzymatic hydrolysis, and fermentation is essentially required to obtained final biobased products. Considering certain bottlenecks of above-mentioned conventional biorefineries approaches, new technologies have been proposed for the improved pretreatment of biomass and efficient enzymatic hydrolysis in order to minimize the concentration of toxic inhibitors in resulting hydrolysate. In this review, we highlighted the different agroindustrial byproducts and their applications for the production of valuable biorefinery products.

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“…As previously mentioned, wheat bran contains high amounts of dietary fibres but low levels of soluble dietary fibres. Enzymatic processing of cereal bran is related with the conversion of insoluble dietary fibres to soluble ones with the concomitant increase in the beneficial effects [184][185][186]. A combination of different enzymes (i.e., xylanase, β-glucanase, α-amylase and cellulases) was more effective for enzymatic degradation of insoluble dietary fibres than using single enzymes [186].…”

Section: Valorisation Of Cereal By-products Through New Product Develmentioning

confidence: 99%

“…A combination of different enzymes (i.e., xylanase, β-glucanase, α-amylase and cellulases) was more effective for enzymatic degradation of insoluble dietary fibres than using single enzymes [186]. In order to increase the amount of soluble fibre and improve the quality of baked products, different processes such as extrusion and enzymatic hydrolysis were applied on cereal bran [185]. Wen, Niu, Zhang, Zhao and Xiong [186] used a combination of enzymes with micronization treatment to further modify the structural and functional properties of cereal bran.…”

Section: Valorisation Of Cereal By-products Through New Product Develmentioning

confidence: 99%

Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry

Skendi

Zinoviadou

Παπαγεωργίου

et al. 2020

Foods

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Cereals have been one of the major food resources for human diets and animal feed for thousands of years, and a large quantity of by-products is generated throughout the entire processing food chain, from farm to fork. These by-products mostly consist of the germ and outer layers (bran) derived from dry and wet milling of the grains, of the brewers’ spent grain generated in the brewing industry, or comprise other types obtained from the breadmaking and starch production industries. Cereal processing by-products are an excellent low-cost source of various compounds such as dietary fibres, proteins, carbohydrates and sugars, minerals and antioxidants (such as polyphenols and vitamins), among others. Often, they are downgraded and end up as waste or, in the best case, are used as animal feed or fertilizers. With the increase in world population coupled with the growing awareness about environmental sustainability and healthy life-styles and well-being, the interest of the industry and the global market to provide novel, sustainable and innovative solutions for the management of cereal-based by-products is also growing rapidly. In that respect, these promising materials can be valorised by applying various biotechnological techniques, thus leading to numerous economic and environmental advantages as well as important opportunities towards new product development (NPD) in the food and feed industry and other types such as chemical, packaging, nutraceutical (dietary supplements and food additives), cosmetic and pharmaceutical industries. This review aims at giving a scientific overview of the potential and the latest advances on the valorisation of cereal-based by-products and wastes. We intended it to be a reference document for scientists, technicians and all those chasing new research topics and opportunities to explore cereal-based by-products through a circular economy approach.

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Effect of extrusion treatment on enzymatic hydrolysis of wheat bran

Cited by 32 publications

References 29 publications

Combination of Extrusion and Fermentation with Lactobacillus plantarum and L. uvarum Strains for Improving the Safety Characteristics of Wheat Bran

Combination of Extrusion and Fermentation with Lactobacillus plantarum and L. uvarum Strains for Improving the Safety Characteristics of Wheat Bran

Agroindustrial Byproducts for the Generation of Biobased Products: Alternatives for Sustainable Biorefineries

Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry

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