Granulometric fractionation and micronization: A process for increasing soluble dietary fiber content and improving technological and functional properties of olive pomace

Speroni, Caroline Sefrin; Bender, Ana Betine Beutinger; Stiebe, Jéssica; Ballus, Cristiano Augusto; Ávila, Patrícia F.; Goldbeck, Rosana; Morisso, Fernando Dal Pont; Silva, Leila Picolli da; Emanuelli, Tatiana

doi:10.1016/j.lwt.2020.109526

Cited by 44 publications

(38 citation statements)

References 31 publications

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“…Moreover, the size of PDF was significantly reduced by ultrafine grinding ( P < 0.01) and the D50 of PDF and UGPDF were 312.28 µm, 56.84 µm, respectively. This trend is similar to the research of Zhao and Speroni (Speroni et al., 2020; Zhao et al., 2018). Simultaneously, the reduced particle size increased the void fraction and surface area, as shown in the SEM image in Figure 1.…”

Section: Resultssupporting

confidence: 91%

“…Ultrafine grinding is the way of mechanical or hydrodynamic force to overcome the internal cohesion of the solid to form a powder (Chen et al., 2013) that has particular physical and chemical properties, such as good solubility, dispersion, adsorption, and so on (Huang et al., 2018; Liu et al., 2015; Zhu et al., 2010). The ultrafine grinding technology has been used in DF (Huang et al., 2018; Tao et al., 2014; Zhang et al., 2018), such as olive pomace dietary fiber, wheat bran dietary fiber, and so on (Speroni et al., 2019; Speroni et al., 2020). The results show that the ultrafine grinding can increase the surface area and void fraction of the powder, affecting its adsorbability, solubility and other properties.…”

Section: Introductionmentioning

confidence: 99%

“…The results show that the ultrafine grinding can increase the surface area and void fraction of the powder, affecting its adsorbability, solubility and other properties. Then, long‐time micronization could promote DF chemical rearrangement, reduce lignin content, and increase SDF content (Speroni et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Modification of pea dietary fiber by ultrafine grinding and hypoglycemic effect in diabetes mellitus mice

Wang

Chen

Dong

et al. 2021

Journal of Food Science

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This study was designed to investigate the effects of ultrafine grinding on the physicochemical properties of pea dietary fiber (PDF) and the hypoglycemic effect of ultrafine grinding dietary fiber on diabetes mellitus (DM). So, the PDF was treated by ultrafine grinding technology, and its microstructure and physicochemical properties were determined. Then, the DM model was established, and the 4-week ultrafine grinded pea dietary fiber (UGPDF) diet intervention was conducted by using gavage and feeding. During this period, the blood glucose and body weight of the mice were measured, and an oral glucose tolerance test was measured on the last day. The biochemical blood indexes of the mice were determined, and the pancreas was stained with HE after dissecting. The results showed that after ultrafine grinding, the structure fragmentation, specific surface area increased, and UGPDF showed higher swelling ability as well as water and oil holding capacities. Simultaneously, UGPDF had a significant effect on reducing blood glucose and glycosylated hemoglobin in DM mice, improving the wasting state of mice and increasing the tolerance to glucose. Further, the results of the HE section showed that the pancreatic islet cells gradually returned to normal regular morphology. In biochemical blood indicators, UGPDF reduced TC and TG levels in the blood. This study provided a specific data basis for the following research on the hypoglycemic mechanism, and broadens the application field of PDF.Practical Application: The physicochemical properties of pea dietary fiber were improved by ultrafine grinding technology. Because of this, the application of pea dietary fiber in the field of hypoglycemic had a better effect, laying a foundation for the next research on hypoglycemic mechanism.

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Section: Resultssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Modification of pea dietary fiber by ultrafine grinding and hypoglycemic effect in diabetes mellitus mice

Wang

Chen

Dong

et al. 2021

Journal of Food Science

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“…The measurements were carried out on a Kapel 104T capillary electrophoresis system. The prepared solutions were transferred into Eppendorf tubes, centrifuged for 5 min at a rotation speed of 5000 rpm [4][5]12].…”

Section: Fig 5 Hydrolyzate Of Analyzed Samples After Filtrationmentioning

confidence: 99%

“…(England) was the first to implement this process on an industrial scale for processing feed grains in order to increase its nutritional value. Heat treatment of compound feed and raw materials for its production allows solving important problems in compound feed production: to increase the nutritional value and digestibility of compound feed due to the breakdown of indigestible substances; to improve organoleptic quality indicators; ensure microbiological safety due to disinfection; reduce the strength characteristics of lumpy grain, which will reduce energy consumption for its grinding and further processing into compound feed products [1][2][3][4][5][6][7].…”

Section: Introductionmentioning

confidence: 99%

Analysis of the micronization process effect on the amino acid composition in compound feed

et al. 2020

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The article presents the results of a study of the effect of feed samples micronization on proteinogenic amino acids, such as: arginine, lysine, tyrosine, phenylalanine, histidine, leucine-isoleucine, methionine, valine, proline, tyrosine, serine, alanine. The optimal parameters of the micronization process of compound feed have been substantiated in order to increase the digestibility of feed and disinfection.

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Effect of physical treatments on the functional and structural features of soluble dietary fiber from soybean dregs

Wang,

Zeng

et al. 2023

J Sci Food Agric

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BackgroundsIn this research, the effects caused by ultrafine grinding (U), high‐temperature cooking (HTC), microwave (M) and combined treatment (U‐HTC, U‐M) were evaluated on the functional properties and structural characteristics of soluble dietary fiber (SDF) obtained from soybean dregs.ResultsPhysical treatments could increase the extraction yield of SDF and improve the functional properties of SDF. The highest extraction yield (277.15±5.87 g kg ‐1 based on the weight of soybean dregs) and purity (863.37±5.15 g kg ‐1 based on the extract weight) of SDF was found in the sample by U‐M treatment. U‐HTC and U‐M combined treatments significantly improved the water solubility and oil holding capacity of SDF. U‐M treatment significantly increased the ability of SDF to adsorb cholesterol and perform cationic exchange; compared to the control, these abilities were increased by 138.46% and 10.38%, respectively. At pH 2.0, the nitrite ion adsorption capacity (NIAC) of SDF obtained by U‐M combined treatment was 184.55 μg/g, which significantly increased by 32.10% compared with that of the control. The results obtained by X‐ray diffraction and scanning electron microscopy showed that the structure of SDF generated from soybean dregs became coarser and more porous, and the crystallinity decreased after physical treatments.ConclusionCombined physical treatment is an effective way to improve the extracted yield and functional properties of SDF from soybean dregs.This article is protected by copyright. All rights reserved.

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Granulometric fractionation and micronization: A process for increasing soluble dietary fiber content and improving technological and functional properties of olive pomace

Cited by 44 publications

References 31 publications

Modification of pea dietary fiber by ultrafine grinding and hypoglycemic effect in diabetes mellitus mice

Modification of pea dietary fiber by ultrafine grinding and hypoglycemic effect in diabetes mellitus mice

Analysis of the micronization process effect on the amino acid composition in compound feed

Effect of physical treatments on the functional and structural features of soluble dietary fiber from soybean dregs

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