Preparation of ferulic acid from corn bran: Its improved extraction and purification by membrane separation

Zhao, Shouliang; Yao, Shengwen; Ou, Shiyi; Lin, Jing; Wang, Yong; Peng, Xichun; Li, Aijun; Yu, Bing

doi:10.1016/j.fbp.2013.09.004

Cited by 68 publications

(53 citation statements)

References 19 publications

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“…For example, Luo et al [10] applied NF integrated with laccase pretreatments to remove phenolic acids from model monosaccharides solution. In addition, Zhao et al [11] employed ultrafiltration (UF) and NF to concentrate ferulic acid from corn bran hydrolyzate obtained by alkaline-ethanol aqueous solution pretreatment. However, compared to corn bran hydrolyzate, the composition of the alkaline hydrolyzate of lignocellulose is much more complex, and various phenolic aldehydes are produced together with hydroxycinnamic acid.…”

Section: Introductionmentioning

confidence: 99%

Separation and concentration of hydroxycinnamic acids in alkaline hydrolyzate from rice straw by nanofiltration

Li¹,

Qi²,

Luo³

et al. 2015

Separation and Purification Technology

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Section: Introductionmentioning

confidence: 99%

Separation and concentration of hydroxycinnamic acids in alkaline hydrolyzate from rice straw by nanofiltration

Li¹,

Qi²,

Luo³

et al. 2015

Separation and Purification Technology

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“…HPLC determination conditions were the same as previously described. [21] The content of bound ferulic acid was calculated by subtracting the content of free ferulic acid from that of total ferulic acid.…”

Section: Determination Of Ferulic Acidmentioning

confidence: 99%

Maillard volatiles in baked products as affected by feruloylated oligosaccharides from maize bran

Zhao

Yao

2017

International Journal of Food Properties

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Feruloylated oligosaccharides (FOs) have been approved by the US Food and Drug Administration to be incorporated in baked goods. This research aimed to investigate the influence of FOs on flavour formation. Results revealed that the furfural content increased 5.2-, 6.7-, 5.6-, and 6.5-fold after 10 mg/g FOs was added and by 6.7-, 37.8-, 12.4-, and 64.5-fold after 50 mg/g FOs was added to aspartic acid/glucose, asparagine/glucose, glutamic acid/glucose, and dough models, respectively. Addition of FOs prevented the formation of favourable Maillard flavour compounds, such as pyrazines, maltol, nonanal, and cedrol, but produced unpleasant flavour compounds, such as dimethyl disulphide, dimethyl trisulphide, and 2-methoxy-4-vinylphenol. Our findings suggest that the addition of FOs to thermally processed food should be evaluated with caution. ARTICLE HISTORY

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“…Corn bran has high content of ferulic acid, verified to promote cardiovascular health and retard cholesterol level. Alkali hydrolysis followed by ultra-and nanofiltration yielded 8.47 g ferulic acid/kg with 84.45% purity (Zhao et al, 2014b). Feruloylated oligosaccharides, capable of anti-glycative effect can be synthesized from maize bran.…”

Section: Maize (Zea Mays)mentioning

confidence: 99%

Cereal bran fortified-functional foods for obesity and diabetes management: Triumphs, hurdles and possibilities

Patel

2015

Journal of Functional Foods

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Preparation of ferulic acid from corn bran: Its improved extraction and purification by membrane separation

Cited by 68 publications

References 19 publications

Separation and concentration of hydroxycinnamic acids in alkaline hydrolyzate from rice straw by nanofiltration

Separation and concentration of hydroxycinnamic acids in alkaline hydrolyzate from rice straw by nanofiltration

Maillard volatiles in baked products as affected by feruloylated oligosaccharides from maize bran

Cereal bran fortified-functional foods for obesity and diabetes management: Triumphs, hurdles and possibilities

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