Effects of different treatments on composition, physicochemical and biological properties of soluble dietary fiber in buckwheat bran

Ma, Qianwei; Yu, Yang; Zhou, Zhongkai; Wang, Lili; Cao, Ruge

doi:10.1016/j.fbio.2023.102517

Cited by 19 publications

(8 citation statements)

References 36 publications

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“…As shown in Table 5 , the WHC and OHC of BWB were significantly increased by 100% and 71%, respectively, with co-modification ( p < 0.05). Similar findings were obtained by Li et al and Ma et al [ 63 , 64 ]. WHC and OHC stand for the amount of water and oil that can be retained by DF, which is influenced by surface area and particle sizes [ 65 ].…”

Section: Resultssupporting

confidence: 92%

Effects of Co-Modification by Extrusion and Enzymatic Hydrolysis on Physicochemical Properties of Black Wheat Bran and Its Prebiotic Potential

Kong

Duan

Zhang

et al. 2023

Foods

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Black wheat bran (BWB) is an important source of dietary fiber (DF) and phenolic compounds and has stronger nutritional advantages than ordinary WB. However, the low content of soluble dietary fiber (SDF) negatively influences its physicochemical properties and nutritive functions. To obtain a higher content of SDF in BWB, we evaluated the impact of co-modification by extrusion and enzymes (cellulase, xylanase, high-temperature α-amylase, and acid protease) on water extractable arabinoxylan (WEAX) in BWB. An optimized co-modification method was obtained through single-factor and orthogonal experiments. The prebiotic potential of co-modified BWB was also evaluated using pooled fecal microbiota from young, healthy volunteers. The commonly investigated inulin served as a positive control. After co-modification, WEAX content was dramatically increased from 0.31 g/100 g to 3.03 g/100 g (p < 0.05). The water holding capacity, oil holding capacity, and cholesterol adsorption capacity (pH = 2.0 and pH = 7.0) of BWB were increased by 100%, 71%, 131%, and 133%, respectively (p < 0.05). Scanning electron microscopy demonstrated a looser and more porous microstructure for co-modified BWB granules. Through in vitro anerobic fermentation, co-modified BWB achieved a higher content of Bifidobacterium and Lactobacillus than inulin fermentation. In addition, co-modified BWB induced the highest butyric acid production, indicating high potential as prebiotics. The results may contribute to improving technologies for developing high-fiber-content cereal products.

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Section: Resultssupporting

confidence: 92%

Effects of Co-Modification by Extrusion and Enzymatic Hydrolysis on Physicochemical Properties of Black Wheat Bran and Its Prebiotic Potential

Kong

Duan

Zhang

et al. 2023

Foods

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“…The inhibition ratio of α‐amylase activity (α‐AAIR) of SDF from adlay bran with SE treatment at 0.8 MPa and 3 min was 37.80% and higher compared to that without SE treatment (Tang et al, 2023). Additionally, the GAC of SDF from buckwheat bran was increased after SE treatment (Ma et al, 2023). It is speculated that the steam‐exploded cereal bran can delay the diffusion of glucose in the body and the absorption in the human gastrointestinal tract.…”

Section: Physicochemical and Functional Properties Of Dietary Fibermentioning

confidence: 99%

Effect of steam explosion treatment on structural and physicochemical properties, and potential application of soluble dietary fiber from grain and oil processing by‐products: A review

Tian,

Liu,

et al. 2024

Cereal Chem

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Background and ObjectivesGrain and oil processing by‐products contain dietary fiber with high quality, but most of them have not been utilized due to their high content of insoluble dietary fiber and coarse texture, which are detrimental to the quality improvement of cereal food.FindingsSteam explosion treatment can transfer dietary fiber from insoluble to water‐soluble resulting in a high content of water‐soluble dietary fiber. The content of soluble dietary fiber in cereal processing by‐products with steam explosion treatment is increased from 27.48% to 171% via optimal conditions of steam explosion treatment. The structure of dietary fiber from cereal processing by‐products is disrupted to a honeycomb porous shape, therefore, the physicochemical properties of dietary fiber are improved, such as hydration capacity, oil, cholesterol, and bile salts binding capacity, hypoglycemic capacity, and antioxidant activity.ConclusionsSteam explosion treatment is a rapidly developing and extremely promising pretreatment technology for physicochemical properties enhancement of dietary fiber from grain and oil processing by‐products.Significance and NoveltyThis review can provide some useful references for the properties improvement of soluble dietary fiber in grain and oil processing by‐products by steam explosion pretreatment. It may facilitate the application of soluble dietary fiber in the food industry.

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“…Non-starch polysaccharides and lignin account for 10 to 15% of the total weight of the grain, whereas, in buckwheat groats (after removal of the pericarp), the fibre content without resistant starch is most often in the range 3 to 6%. The amount of fibre in buckwheat flour varies depending on the grain processing method [ 15 , 16 ]. Water extractable dietary fibre accounts for about 50% of it or 1.5–3% of the dry matter of the flour.…”

Section: Chemical Composition and Importance Of Buckwheat In Human Nu...mentioning

confidence: 99%

Buckwheat Flour (Fagopyrum esculentum Moench)—A Contemporary View on the Problems of Its Production for Human Nutrition

Skřivan,

Chrpová,

Klitschová

et al. 2023

Foods

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Buckwheat is returning to the countries of Central Europe; there are several reasons for this: firstly, due to its interesting chemical composition (proteins, fibre, and phenolic compounds), which is reflected in its nutritional value and potential health benefits. Secondly, because buckwheat, and buckwheat flour especially, are suitable raw materials for the production of gluten-free foods. Buckwheat flours are classified similarly to wheat flours, but the different anatomy of wheat grains and buckwheat seeds makes this classification partly misleading. While wheat flours are largely produced by one standard process, the production process for buckwheat flours is more varied. For wheat and wheat flours, the basic quality parameters and their required ranges for different types of primary and secondary processing are clearly defined. This is not the case for buckwheat and buckwheat flours, and the definition of the parameters and their ranges that characterize its technological quality remain unclear. The standardization of quality parameters and production processes is likely to be necessary for the potential expansion of the use of buckwheat for food production and, in particular, for bakery products.

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Effects of different treatments on composition, physicochemical and biological properties of soluble dietary fiber in buckwheat bran

Cited by 19 publications

References 36 publications

Effects of Co-Modification by Extrusion and Enzymatic Hydrolysis on Physicochemical Properties of Black Wheat Bran and Its Prebiotic Potential

Effects of Co-Modification by Extrusion and Enzymatic Hydrolysis on Physicochemical Properties of Black Wheat Bran and Its Prebiotic Potential

Effect of steam explosion treatment on structural and physicochemical properties, and potential application of soluble dietary fiber from grain and oil processing by‐products: A review

Buckwheat Flour (Fagopyrum esculentum Moench)—A Contemporary View on the Problems of Its Production for Human Nutrition

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