The effect of microwave stabilization on the properties of whole wheat flour and its further interpretation by molecular docking

Qu, Chao; Yang, Qiankui; Ding, Ling; Wang, Xueke; Liu, Shengqiang; Wei, Min

doi:10.1186/s13065-021-00782-x

Cited by 6 publications

(3 citation statements)

References 35 publications

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“…It has a high quantity of extractable phenolic compounds and increased antioxidant activity, and it does no effect on the nutrition of flour products (Hu et al, 2018). Microwave may also be used to thermally modify WB, resulting in the conformational shift of lipase catalytic site and inactivation of WB lipase, thus preserving the quality of dough and CSB and delaying rancidity (Qu et al, 2021). Recently, some novel technologies, such as infrared, ultrasonic, ohm, radiofrequency, and microwave heating, have also been used to study the inactivation of lipase.…”

Section: Solutionsmentioning

confidence: 99%

Wheat bran enrichment for flour products: Challenges and solutions

Yan

2022

Food Processing Preservation

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Wheat bran (WB) is a major by‐product of wheat processing and is widely used as livestock feed and brewing material. Its development and application have attracted a great deal of interest in both scientific and industrial domains due to the increasing demand for more healthy foods. Hence, using WB‐added flours is seen as an effective means of improving the nutritional quality of flour products. However, the high insoluble dietary fiber content of WB may affect the quality of flour products during processing, mainly in terms of darker color, coarse texture (granular), and reduced volume, leading to limitations in its application. Moreover, some poor‐quality or diseased WB is prone to carrying fungal toxins, pesticides, and heavy metals. This review will summarize the challenges of WB for nutritional fortification in flour products and analyze the reasons for the issues encountered. Finally, it proposed practical solutions to the problems of dark color, coarse texture, small volume, and poor quality of WB, besides foreseeing the upcoming obstacles in WB use. Novelty impact statement This review focuses on the challenges of nutritional fortification of wheat bran in flour products and analyzes the reasons for the problems encountered. An overview of current modification methods is presented mainly from physical, chemical and biological perspectives to solve the problems of dark color, coarse texture, small volume, and poor quality of wheat bran.

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Section: Solutionsmentioning

confidence: 99%

Wheat bran enrichment for flour products: Challenges and solutions

Yan

2022

Food Processing Preservation

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“…The use of microwave electromagnetic energy for thermal processing of materials is covered in sufficient detail in the world literature: in agriculture: microwave processing of materials at agricultural facilities [1], microwave drying of farm products [8], microwave drying of various varieties of rice [7], the influence of microwave processing on disinfection and stimulation of seed germination [14]; food industry: microwave disinfection of food products [15], the influence of microwave heat treatment on the nutritional characteristics of flatbreads with the addition of potato powder [20], microwave processing of watermelon [21], microwave processing of lemon cordial [22], microwave drying of essential oils [9], microwave processing of wheat grain and its flour [23], the effect of microwave stabilization on the properties of whole grain flour [24]; woodworking industry: microwave processing of lumber [11,12], microwave drying of bamboo in a vacuum [5], the effect of microwave radiation on the moisture content of various types of wood [6], drying of wood chips [10]; in construction: the influence of microwave radiation on the properties of geopolymers [17], microwave processing of carbon fiber polymer composites [18], the effect of microwave irradiation on materials [19].…”

Section: Introductionmentioning

confidence: 99%

Hybrid microwave electrotechnological installation for processing biological substrates and plant material

Tukhvatullin

2024

E3S Web Conf.

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The work presents a hybrid microwave electrotechnological installation, in which it is possible to simultaneously process biological substrates and plant material. A general view of the hybrid microwave electrotechnological installation and a mathematical model of the technological unit for thermal microwave processing of plant material are presented. The results of experimental studies of the heat treatment of plant material in a hybrid microwave electrotechnological installation are presented. Purpose of the study: To conduct experimental studies of the processing modes of plant material in a hybrid microwave electrotechnological installation. Methodology: The design and development of a hybrid microwave electrotechnological installation for thermal processing of plant material and non-thermal processing of biological substrates is based on the solution of a consistent boundary value problem of electrodynamics and heat and mass transfer. Results: As a result of experimental studies on the heat treatment of plant material in a hybrid microwave electrotechnological installation, the preferred processing modes were determined, resulting in a uniform change in the temperature and humidity of the plant material and a reduction in processing time.

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“…The treatment also helps in sterilizing flour and destroying microorganisms depending on the microwave processing conditions and the moisture level in the sample [18]. In addition, MW heat treatment of varying severity has been able to inactivate lipase and lipoxygenase in cereal bran and germ, which led to a lower change in free fatty acid values during storage [13,[19][20][21]. Hence, the concept of microwave treatment to stabilize tef grain flours for their efficient storage could be applied.…”

Section: Introductionmentioning

confidence: 99%

Lipase Inactivation Kinetics of Tef Flour with Microwave Radiation and Impact on the Rheological Properties of the Gels Made from Treated Flour

et al. 2023

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In recent years, many efforts are being made to produce tef-based food for its nutritive and health-promoting advantages. Tef grain is always whole milled because of its tiny grain size and whole flours contain bran (pericarp, aleurone, and germ) where major non-starch lipids could be deposited along with the lipid-degrading enzymes: lipase and lipoxygenase. As lipoxygenase shows little activity in low moisture, the inactivation of lipase is the common objective for most heat treatments to extend the shelf life of flours. In this study, tef flour lipase inactivation kinetics via hydrothermal treatments assisted using microwaves (MW) were studied. The effects of tef flour moisture level (12%, 15%, 20%, and 25%) and MW treatment time (1, 2, 4, 6, and 8 min) on flour lipase activity (LA) and free fatty acid (FFA) content were evaluated. The effects of MW treatment on flour pasting characteristics and the rheological properties of gels prepared from the treated flours were also explored. The inactivation process followed a first-order kinetic response and the apparent rate constant of thermal inactivation increased exponentially with the moisture content of the flour (M) according to the equation 0.048·exp (0.073·M) (R2 = 0.97). The LA of the flours decreased up to 90% under the studied conditions. MW treatment also significantly reduced (up to 20%) the FFA level in the flours. The rheological study confirmed the presence of significant modifications induced by the treatment, as a lateral effect of the flour stabilization process.

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The effect of microwave stabilization on the properties of whole wheat flour and its further interpretation by molecular docking

Cited by 6 publications

References 35 publications

Wheat bran enrichment for flour products: Challenges and solutions

Wheat bran enrichment for flour products: Challenges and solutions

Hybrid microwave electrotechnological installation for processing biological substrates and plant material

Lipase Inactivation Kinetics of Tef Flour with Microwave Radiation and Impact on the Rheological Properties of the Gels Made from Treated Flour

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