Effect of Wheat Germ Heat Treatment by Fluidised Bed on the Kinetics of Lipase Inactivation

Gili, Renato D.; Penci, María Cecilia; Irigoyen, Martín R Torrez; Giner, Sergio A.; Ribotta, Pablo Daniel

doi:10.1007/s11947-018-2069-6

Cited by 24 publications

(16 citation statements)

References 30 publications

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“…The WI for untreated seeds was 59.91 ± 0.80 (Table 2), which was similar to the WI reported by Gili et al. (2018) for raw wheat germ. After the roasting process (Figure 2d), significant percentage reductions ( p < .05) were observed: around 6% for 120°C (independent of time), and percentage reductions that increased with the roasting time between 15%–23% and 33%–38% for 150 and 180°C, respectively.…”

Section: Resultssupporting

confidence: 88%

“…Color has been regarded as an important quality attribute of dehydrated foods (Gili et al., 2018; Maskan, 2001). Besides influencing consumer acceptance, it is used for controlling roasting operations given that the degree of color formation is determined by the progress of non‐enzymatic browning (Kahyaoglu & Kaya, 2006; Saklar et al, 2001).…”

Section: Resultsmentioning

confidence: 99%

“…Color was recorded as CIELAB values, L * (lightness), a * (redness‐greenness), and b * (yellowness‐blueness). Whiteness index ( WI ) was calculated from L *, a *, and b * values as follows (Gili et al., 2018):

W I = 100 ‐ \sqrt{{()(, 100 ‐ L)}^{2} + a^{2} + b^{2}}

…”

Section: Methodsmentioning

confidence: 99%

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Influence of fluidized‐bed roasting conditions of white sesame seeds on the physico‐chemical properties and sensory acceptability of the cold‐pressed oils

Bordón

Bodoira

Cittadini

et al. 2020

J Food Process Preserv

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Sesame seeds have economic interest owing to their oil content (45%–60%, dry basis). A multilevel factorial design was created in order to analyze the effects of air temperature (120, 150, and 180°C) and roasting time (20, 25, and 30 min) in a laboratory‐scale fluidized‐bed dryer. All treatments showed oil recovery values higher than 70%, except for roasting at 180°C for 25 and 30 min. The roasting treatment at 180°C for 20 min yielded oils with the best sensory properties and with acceptable values for chemical quality parameters: acid value (1.82 mg KOH/g oil), peroxides (not detected), oxidative stability index (11.58 hr), and antioxidants' content (total tocopherols: 410 ppm; total lignans: 9.54 g/kg oil). The combination of the seeds' roasting by fluidized‐bed drying and oil extraction by screw‐pressing, allowed obtaining high oil recoveries and products with high oxidative stability and sensory acceptability. Practical applications Sesame oil is popular among healthy‐food consumers given its bioactive components, mainly tocopherols and lignans, which confer a relatively high oxidative stability. Sesame seeds are roasted to change their microstructure for oil accumulation, to intensify flavor, and to increase the levels of antioxidants in the oil. Regarding the production of high‐quality roasted oil, the roasting of sesame seeds in fluidized‐bed dryers and the subsequent oil extraction in screw‐presses have never been reported together. High oil recoveries and roasted sesame oils with a healthy physico‐chemical composition, great oxidative stability, and sensory acceptability would be achieved by the oilseed industry through the use of two widely known technologies. First, fluidized‐bed drying offers a high degree of mixing, and uniform heat and mass transfer over conventional direct heating methods for seed roasting. Second, screw‐pressing of roasted seeds represents a green alternative to solvent extraction, mainly for specialty oils, because only mechanical power input is necessary to expel the oil.

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Section: Resultssupporting

confidence: 88%

Section: Resultsmentioning

confidence: 99%

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Influence of fluidized‐bed roasting conditions of white sesame seeds on the physico‐chemical properties and sensory acceptability of the cold‐pressed oils

Bordón

Bodoira

Cittadini

et al. 2020

J Food Process Preserv

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“…Control and WB treated at 100 °C showed significantly higher values than WB treated at 115 and 130 °C, with these two samples showing similar MDA levels. This decrease in MDA can likely be associated with the inactivation of lipases that occurs during the hydrothermal treatment [ 43 ].…”

Section: Resultsmentioning

confidence: 99%

Application of Autoclave Treatment for Development of a Natural Wheat Bran Antioxidant Ingredient

Rico

Villaverde

Martínez‐Villaluenga

et al. 2020

Foods

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The study evaluated the effect of autoclaving as a hydrothermal treatment on the quality and bioactivity of wheat bran (WB) with the objective of producing a natural ingredient with enhanced healthy properties. Nutritional, antioxidant, techno-functional and sensorial parameters were studied, and temperatures of 100, 115 and 130 °C were explored. Of these, 130 °C was found to be the best treatment, resulting in an ingredient with high storage stability, antioxidant properties, a four-fold increase in the concentration of free ferulic acid (compared with non-treated WB), and increased content of apigenin-6-C-arabinoside-8-C-hexoside, a flavonoid with reported antioxidant and antifungal properties. On the other hand, the autoclave treatment enhanced water absorption capacity and reduced WB pasting viscosity, mainly at higher temperature (130 °C), which would allow incorporation of the treated WB in liquid matrices such as juices, soups or milkshakes, among others. Although the glycemic index (GI) of the autoclaved samples increased, the use of intermediate particle size of 106 to 300 µm could contribute to the reduction of the glycemic load.

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“…The initiator of the process of rancidity of fat of wheat germ is lipase (EC 3.1.1.3), under the action of which the lipids are hydrolyzed with the formation of free fatty acids and further intensive oxidation of the latter. As a result, intense microbiological processes, an unpleasant odor and a sharp rancid taste in the product arise [5,[15][16][17][18][19][20][21][22][23][24].…”

Section: Introductionmentioning

confidence: 99%

Study of the Regularities of Inhibition by Organic Acids of the Enzyme Complex Wheat Germ

Алексеева¹,

Kalgina²,

Agaeva³

et al. 2019

Proceedings of the 1st International Symposium Innovations in Life Sciences (ISILS 2019)

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Wheat germ -a product of deep processing of wheat grain is a native plant component with high nutritional and biological value. Due to the valuable biochemical composition and high functional and technological properties of the wheat germ, it has significant prospects for use in food, confectionery, perfumery industry and medicine. It has been established that ascorbic, succinic and fumaric acids effectively reduce the activity of enzymes that determine the storage capacity of wheat germ. It has been proven that compositional mixtures of succinic, ascorbic, and fumaric acids suppress the activity of the enzymes of the embryo in a non-competitive type of inhibition. The important problem of increasing the shelf life of a valuable by-product of domestic production has been solved, while respecting the concept of resource saving.

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Effect of Wheat Germ Heat Treatment by Fluidised Bed on the Kinetics of Lipase Inactivation

Cited by 24 publications

References 30 publications

Influence of fluidized‐bed roasting conditions of white sesame seeds on the physico‐chemical properties and sensory acceptability of the cold‐pressed oils

Influence of fluidized‐bed roasting conditions of white sesame seeds on the physico‐chemical properties and sensory acceptability of the cold‐pressed oils

Application of Autoclave Treatment for Development of a Natural Wheat Bran Antioxidant Ingredient

Study of the Regularities of Inhibition by Organic Acids of the Enzyme Complex Wheat Germ

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