Superheated steam treatment on wheat bran: Enzymes inactivation and nutritional attributes retention

Hu, Yueming; Wang, Lijuan; Li, Zaigui

doi:10.1016/j.lwt.2018.01.086

Cited by 63 publications

(53 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The microbial inactivation of wheat using SS processing was investigated in our lab previously (Hu et al ., , ). Compared with wheat, highland barley has some special characters needed to mention: (i) In the past, highland barley was harvested and stored in cold place, such as Qinghai and Tibet.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of superheated steam inactivation on naturally existent microorganisms and enzymes of highland barley

Wang

Tong

et al. 2019

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

Superheated steam (SS) processing displayed noticeable effects on both microbial inactivation, including total bacterial count, Bacillus spp. and molds, and enzyme inactivation. Moisture content affected decontamination efficiency and recommendable moisture was 20%. Moisture adjusting method of spraying just before SS treatment was better than tempering. Molds were totally decontaminated by SS processing at 200°C for 90 s and 120°C for 180 s respectively. At 200°C for 180 s, 99.98% of bacteria and 95.21% of Bacillus spp. were inactivated by spraying, while 99.95% of bacteria and 92.59% of Bacillus spp. were inactivated by tempering. The enzyme activity in highland barley processed with SS was decreased as processing time and temperature increased. Lipase showed better thermal resistance than peroxidase. Tempering was better in enzyme inactivation. SS treatment was effective in inactivating microorganisms and enzymes of highland barley, and could bring significant economic benefits to the highland barley industry.

show abstract

Section: Resultsmentioning

confidence: 99%

“…Now, superheated steam (SS) is expected to make the food free from microbes and enzymes (Prachayawarakorn, ; Ban et al ., ; Hu et al ., ). Also, it has been reported that the eliminating efficiency of microbes and enzymes was related to moisture content (Perdanaab & Boom, ; Hu et al ., ).…”

Section: Introductionmentioning

confidence: 97%

Effect of superheated steam inactivation on naturally existent microorganisms and enzymes of highland barley

Wang

Tong

et al. 2019

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

show abstract

“…Precooking prior to superheated steam treatment even increased DPPH assay IC 50 to be higher than the one without precooking. is might be explained by interaction between the gelatinized starch during precooking and some phenolic compounds that could reduce extractabilities of antioxidant activity [24].…”

Section: Effect Of Pretreatment and Superheated Steam On Antimentioning

confidence: 99%

Effect of Precooking and Superheated Steam Treatment on Quality of Black Glutinous Rice

Piyawanitpong

Therdthai

Ratphitagsanti

2018

Journal of Food Quality

View full text Add to dashboard Cite

Consumption of glutinous rice has been increasing. Leum Pua rice (Oryza sativa Linn.) is black glutinous rice containing high nutrition, but its cooking process is time-consuming. This study aimed at decreasing cooking time by changing rice properties using superheated steam treatment. The black glutinous rice was subjected to pretreatment: uncooking and precooking before superheated steam treatment at 250°C and 300°C. Drying rate constant (k) of uncooked rice was 0.0301–0.0744 s−1. Precooking rice prior to superheated steam treatment at 300°C reduced the kinetic rate constant to 0.0596 s−1. From SEM, porosity of the treated rice was observed. However, superheated steam treatment reduced ferric reducing antioxidant power and total phenolic content, compared with control. From X-ray diffraction, A-type crystalline structure of the treated rice was disappeared. Cooking time of the superheated steam-treated rice was reduced to 1–5 min. Their hardness and overall liking scores were comparable to control.

show abstract

“…To prolong the shelf life and maintain the high quality of cereal grains, various heat treatments designed to inactivate enzymes have been the primary means for cereals processing and storage, such as superheated steam (SS), hot air, infrared heating and microwave [15][16][17][18][19]. SS treatment has became a novel thermal stabilization technology suitable for food processing, because of its several advantages.…”

Section: Introductionmentioning

confidence: 99%

“…Firstly, the higher temperature together with higher enthalpy of SS than saturated steam and hot air processing at the same pressure leads to more efficient heating [20]; secondly, high heat penetration of SS can not only increase the temperature of food rapidly, but also result in a reverse moisture transfer induced by the condensation and evaporation of moisture on the food [21,22]; thirdly, an oxygen-free environment can significantly reduce oxidative degradation reactions during SS processing [22]. Recently, SS has been found to be effective for inactivate enzymes: peroxidase and lipolytic enzymes of wheat bran at 170 °C within 7 min [18]; peroxidase of oat groats at 110 °C for 10 and 14 min [23]; lipolytic enzymes of brown rice at a temperature above 125 °C within 2 min [24]. However, there are no detailed studies about the effects of SS processing on buckwheat, especially its effects on lipolytic enzymes inactivation and lipidomics profile.…”

Section: Introductionmentioning

confidence: 99%

Effects of superheated steam processing on common buckwheat grains: Lipase inactivation and its association with lipidomics profile during storage

Wang

Qiu

et al. 2020

Journal of Cereal Science

Self Cite

View full text Add to dashboard Cite

Background: Buckwheat deteriorates easily during storage, resulting loss of nutrients, rancidity flavor and poor consumer acceptability. Superheated steam (SS) was used to inactivate lipase of common buckwheat grains in this study, in order to retard lipid hydrolytic rancidity and maintain lipid nutrition of common buckwheat. Methods: Buckwheat grains were treated with SS at 110-200°C, for 0-7 min and SS treatment parameters were optimized by moisture content and lipase activity. The changes in free fatty acid (FFA) and lipase activity of SS-treated and untreated buckwheat during 12 weeks storage at 4°C, 25°C and 50°C were determined. Meanwhile, the effects of SS treatment on fatty acid compositions and lipidomics profile of buckwheat before and after storage were also evaluated. Moreover, the associations of hydrolytic rancidity with lipase activity and lipidomics profile were analyzed. Results: SS processing at 170 °C for 5 min was proved to be an effective method for buckwheat stabilization. Better stabilities based on lower FFA accumulation and lipase activity were observed in SS-treated buckwheat samples during storage. Meanwhile, SS could suppress oxidation of unsaturated fatty acids (UFA) in buckwheat, significantly retard the increase of saturated fatty acids (SFA) and the decrease of polyunsaturated fatty acids (PUFA) during storage. Moreover, the lipidomics profile results indicated that SS processing could retard the increased hydrolysis and oxidation of sulfoquinovosyl diacylglycerol (SQDG), phosphatidylethanolamine (PE), phosphatidylserine (PS) and lysophosphatidic acid (LPA) during storage.

show abstract

Superheated steam treatment on wheat bran: Enzymes inactivation and nutritional attributes retention

Cited by 63 publications

References 32 publications

Effect of superheated steam inactivation on naturally existent microorganisms and enzymes of highland barley

Effect of superheated steam inactivation on naturally existent microorganisms and enzymes of highland barley

Effect of Precooking and Superheated Steam Treatment on Quality of Black Glutinous Rice

Effects of superheated steam processing on common buckwheat grains: Lipase inactivation and its association with lipidomics profile during storage

Contact Info

Product

Resources

About