Storage stability, micronisation, and application of nutrient-dense fraction of proso millet bran in gluten-free bread

Mustač, Nikolina Čukelj; Novotni, Dubravka; Habuš, Matea; Drakula, Saša; Nanjara, Ljiljana; Voučko, Bojana; Benković, Maja; Ćurić, Duška

doi:10.1016/j.jcs.2019.102864

Cited by 32 publications

(67 citation statements)

References 29 publications

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“…It was further ground to the "medium" particle size (d (50) = 253 ± 7 µm) in an ultracentrifugal mill (ZM 200, Retsch, Germany) with a 0.5 mm mesh, or to "fine" size (d (50) = 10 ± 1 µm) in a ball mill (CryoMill, Retsch, Germany). The ball grinding was performed repeatedly for 12 min in 23 batches of 8 g WB under liquid nitrogen cooling and after precooling to −196°C (Čukelj Mustač et al, 2020) to obtain a sufficient amount for further analyses. Between repeated grinding, sample was sieved through a metal screen with 55 µm opening size until reaching the desired particle size.…”

Section: Bran Grindingmentioning

confidence: 99%

“…Between repeated grinding, sample was sieved through a metal screen with 55 µm opening size until reaching the desired particle size. The particle size distribution of homogenized WB sample was determined with laser diffraction method according to AACC Method 55-40.01 (AACC, 2000) using Mastersizer 2000 instrument equipped with Scirocco 2000 dry dispersion unit (Malvern Instruments, Worcestershire, UK) as described by Čukelj Mustač et al (2020). Figure 1 shows the particle size distribution of ground bran samples.…”

Section: Bran Grindingmentioning

confidence: 99%

“…The reduction of particle size changes WB structure and surface area, and related hydration properties such as water retention and swelling capacity (Jacobs et al, 2015;Rosa et al, 2013). A micronized bran with median diameter of 50th percentile (d ( 50)) smaller than 50 µm shows enhanced release of bioactive compounds from its matrix, that is, increased bioaccessibility of phenolic acids and AO (Čukelj Mustač et al, 2020;Rosa et al, 2013;Zhu et al, 2010). Particularly, the quantities of fine particles (d(50) of 10-20 µm) was positively correlated with the amount of bioaccessible phenolic acids (Hemery et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

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Influence of particle size reduction and high‐intensity ultrasound on polyphenol oxidase, phenolics, and technological properties of wheat bran

Habuš

Novotni

Gregov

et al. 2021

J. Food Process. Preserv.

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Wheat bran is a by-product rich in bioactive compounds, but possess a strong polyphenol oxidase (PPO) activity, which can act undesirably on product quality. This study aimed to optimize the particle size (500, 255, and 10 µm) of wheat bran and time and amplitude of high-intensity ultrasound (HIU) treatment on the PPO activity, total phenolics, antioxidant activity, and water swelling using response surface methodology. The PPO activity decreased depending on the particle size and HIU treatment time. Phenolic content, antioxidant activity, and swelling were dependent on bran particle size. Temperature rise, depending on the HIU time and amplitude, affected PPO, phenolics, and antioxidants. In optimized conditions (particle size 10 µm, HIU 15 min), 93% of bran PPO was inactivated while phenolic content increased for 11%. Wheat flour combined with micronized and ultrasonically treated bran (at 20% wt/wt) had improved gluten formation and pasting properties compared with flour containing native bran. Practical applications Consumers show a growing awareness of health benefits of whole wheat and highfiber foods. Bran is a by-product of milling industry with a great potential as a functional food ingredient. However, the enzymatic browning of bran containing products that occur during processing worsens their sensory properties, nutritional value, and consumers' acceptance. Currently, new technologies such as micronization and ultrasound treatment are getting more attention in cereal processing. This study showed that the combined micronization and high-intensity ultrasound treatment can successfully inactivate the polyphenol oxidase (up to 93%) from wheat bran, and thus, prevent the enzymatic browning. Also, treated bran can be successfully incorporated up to 20% to wheat flour with lesser disruption of the gluten formation and pasting properties when compared with the native bran. The findings of this study contribute to better future usages of wheat bran in food applications adding the sustainability of cereal chain. How to cite this article: Habuš M, Novotni D, Gregov M, et al. Influence of particle size reduction and high-intensity ultrasound on polyphenol oxidase, phenolics, and technological properties of wheat bran.

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Section: Bran Grindingmentioning

confidence: 99%

Section: Bran Grindingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Influence of particle size reduction and high‐intensity ultrasound on polyphenol oxidase, phenolics, and technological properties of wheat bran

Habuš

Novotni

Gregov

et al. 2021

J. Food Process. Preserv.

Self Cite

View full text Add to dashboard Cite

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“…It has been found that micronization retained the antioxidant levels of durum wheat kernels even after cooking (Martini et al, 2017), and wheat bran treated with microfluidization process increased the contents of surface-reactive and hydrolyzable phenolics (Wang et al, 2013). Antioxidant activities as measured by FRAP of micronized proso millet bran and buckwheat hulls were 78 and 23.33% higher than control, respectively (Zhu et al, 2014;Čukelj Mustač et al, 2020). Similarly, microfluidization treatment to corn bran considerably increased its antioxidant capacities by increasing the accessibility of phenolic compounds bound to or inside the bran matrix (Wang et al, 2014b).…”

Section: Innovative Processing Technologies To Increase the Phenolic Compounds In Cereal Bran Micronization And Microfluidizationmentioning

confidence: 98%

Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals

Kasote¹,

Tiozon

Sartagoda

et al. 2021

Front. Plant Sci.

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Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the antioxidant activity. Furthermore, cooking has been shown to degrade thermo-labile compounds. This review covers several methods for retaining and enhancing the phenolic content of cereals to develop functional foods. These include using bioprocesses such as germination, enzymatic, and fermentation treatments designed to enhance the phenolics in cereals. In addition, physical processes like extrusion, nixtamalization, and parboiling are discussed to improve the bioavailability of phenolics. Recent technologies utilizing ultrasound, micro- or nano-capsule polymers, and infrared utilizing processes are also evaluated for their effectiveness in improving the phenolics content and bio-accessibility. We also present contemporary products made from pigmented cereals that contain phenolics.

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“…Peroxide and p-AnV values help to assess the oxidative degradation of lipids in lipid-containing food (Kozłowska et al, 2019). Mustac et al (2020) reported that a product is considered acceptable if the p-AnV value is less than 10. The p-Anisidine value of the control and 0.5% ginkgo breadstick samples reached high levels (> 4) after 25 days of storage at room temperature.…”

Section: Evaluation Of the Chemical Oxidation Indices Of Oil Extracted From Breadstickmentioning

confidence: 99%

Improving the oxidative stability of breadsticks with ginkgo (Ginkgo biloba) and ginseng (Panax ginseng) dried extracts

2021

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Recently, there has been a growing interest in the use of natural antioxidants instead of synthetic ones. The aim of this work was to determine the effect of ginkgo and ginseng dried extracts as natural antioxidants on the stability of lipids in breadsticks over 55 days of storage at room temperature compared to butylated hydroxytoluene. Ginkgo and ginseng dried extracts were incorporated individually into breadstick formulae at levels of 0.5 and 1% to enhance its oxidative stability in storage. The increases in peroxide, p-anisidine and Totox values in the oil phase of the samples during storage were monitored. The changes in hydroperoxide, trans fatty acid and aldehyde contents were investigated by Fourier transform infrared spectroscopy. The sensory analysis was performed to evaluate the perceptible changes occurring during storage. The results indicated that the oxidation of oil in breadstick samples can be retarded by enriching the breadstick formula with dried ginseng extract at a 1% level.

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Storage stability, micronisation, and application of nutrient-dense fraction of proso millet bran in gluten-free bread

Cited by 32 publications

References 29 publications

Influence of particle size reduction and high‐intensity ultrasound on polyphenol oxidase, phenolics, and technological properties of wheat bran

Influence of particle size reduction and high‐intensity ultrasound on polyphenol oxidase, phenolics, and technological properties of wheat bran

Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals

Improving the oxidative stability of breadsticks with ginkgo (Ginkgo biloba) and ginseng (Panax ginseng) dried extracts

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