The micronization process for improving the dietary value of okara (soybean residue) by planetary ball milling

Chen, Po-Chuan; Lin, Chi Chen; Chen, Min-Hung; Chiang, Po-Yuan

doi:10.1016/j.lwt.2020.109848

Cited by 18 publications

(14 citation statements)

References 32 publications

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“…There are no reports of TPC in cake from the BN beverage. However, Gomes et al [ 30 ], in their study of phenolic extraction of cake (from defatting of the BN), obtained a TPC from 143–182 mg GAE/100 g. In the cake (by-product) of soybean milk, known as “okara”, the total phenol content is recorded to be from 620–2913 mg GAE/100 g d.w. [ 31 , 32 ]. Therefore, at the level of total phenols, the cake from the BN beverage process is relatively low.…”

Section: Resultsmentioning

confidence: 99%

Composition of Brazil Nut (Bertholletia excels HBK), Its Beverage and By-Products: A Healthy Food and Potential Source of Ingredients

Vasquez-Rojas

Martín

Miralles

et al. 2021

Foods

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The consumption of plant-based beverages is a growing trend and, consequently, the search for alternative plant sources, the improvement of beverage quality and the use of their by-products, acquire great interest. Thus, the purpose of this work was to characterize the composition (nutrients, phytochemicals and antioxidant activity) of the Brazil nut (BN), its whole beverage (WBM), water-soluble beverage (BM-S), and its by-products of the beverage production: cake, sediment fraction (BM-D), and fat fraction (BM-F). In this study, advanced methodologies for the analysis of the components were employed to assess HPLC-ESI-QTOF (phenolic compounds), GC (fatty acids), and MALDI-TOF/TOF (proteins and peptides). The production of WBM was based on a hot water extraction process, and the production of BM-S includes an additional centrifugation step. The BN showed an interesting nutritional quality and outstanding content of unsaturated fatty acids. The investigation found the following in the composition of the BN: phenolic compounds (mainly flavan-3-ols as Catechin (and glycosides or derivatives), Epicatechin (and glycosides or derivatives), Quercetin and Myricetin-3-O-rhamnoside, hydroxybenzoic acids as Gallic acid (and derivatives), 4-hydroxybenzoic acid, ellagic acid, Vanillic acid, p-Coumaric acid and Ferulic acid, bioactive minor lipid components (β-Sitosterol, γ-Tocopherol, α-Tocopherol and squalene), and a high level of selenium. In beverages, WBM had a higher lipid content than BM-S, a factor that influenced the energy characteristics and the content of bioactive minor lipid components. The level of phenolic compounds and selenium were outstanding in both beverages. Hydrothermal processing can promote some lipolysis, with an increase in free fatty acids and monoglycerides content. In by-products, the BM-F stood out due to its bioactive minor lipid components, the BM-D showed a highlight in protein and mineral contents, and the cake retained important nutrients and phytochemicals from the BN. In general, the BN and its beverages are healthy foods, and its by-products could be used to obtain healthy ingredients with appreciable biological activities (such as antioxidant activity).

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Section: Resultsmentioning

confidence: 99%

Composition of Brazil Nut (Bertholletia excels HBK), Its Beverage and By-Products: A Healthy Food and Potential Source of Ingredients

Vasquez-Rojas

Martín

Miralles

et al. 2021

Foods

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“…As one of the superfine grinding equipment, ball milling has the potential to ground rice bran into small particle size, using balls with kinetic and potential energy to produce combined friction, collision, and shear force (Tan et al, 2015). The multiple crushing directions of ball milling converted the insoluble dietary fiber of okara into soluble fiber (Chen et al, 2020). Hydration properties play an important role in the water distribution of food ingredients and affect the quality of food products, like the bread volume (Jacobs et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties of rice bran after ball milling

Cao

Zhao

Tian

et al. 2021

J. Food Process. Preserv.

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The particle size of rice bran is a critical characteristic for the processing and eating quality of rice bran food. After hammer milling and ball milling, the physicochemical properties of rice bran with different particle size (203.33, 101.33, 71.10, 41.80, and 18.90 µm) were investigated, including hydration properties, antioxidant properties, nutritional properties, and microstructure features. Rice bran with small particle size (D 50 18.90 µm) exhibited higher water solubility index, antioxidant activities, and γoryzanol and γ-aminobutyric acid content, and the swelling capacity was 1.37 times that of large size (D 50 203.33 µm). The insoluble dietary fiber of rice bran converted into soluble dietary fiber after ball milling. Mercury intrusion, scanning electron microscope, Fourier transform infrared spectrometry, and X-ray diffraction showed that as the particle size decreasing, there was an increase in pore area, decrease in porosity, and exposure of hydrophilic groups, breakage of cellulose structure.

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“…Bands observed in the corresponding region reflect vibrations of OH groups due to variations in intra-and inter-molecular hydrogen bonds, O • • • O distances and O -H • • • O angles (30). The observed wavenumber shifts were attributed to the weakening or disruption of hydrogen bonds induced by the applied mechanical force during micronization accompanied by a rise in sample temperature (14)(15)(16)31).…”

Section: Determined Functional Groups and Bonds By Fourier Transform ...mentioning

confidence: 99%

“…Equipment such as ball mill is frequently used for achieving the desired micronization level (6,11,14,15). The main principle of ball mill envelopes action of pressure, collision and attrition effect Food Technology and Biotechnology 60 (4) 2022 www.ftb.com.hr Please note that this is an unedited version of the manuscript that has been accepted for publication.…”

Section: Introductionmentioning

confidence: 99%

Impact of Short-Time Micronization on Structural and Thermal Properties of Sugar Beet Fibre and Inulin

Djordjević

Ambrus

Maravić

et al. 2022

Food Technol. Biotechnol. (Online)

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Research background. By tailoring dietary fibre structural and physicochemical properties, their functionality and applicability can be remarkably increased. One of the approaches used in this respect is fibre particle size reduction. Accordingly, the present study explores the impact of short-time micronization in a planetary ball mill on structural and thermal changes of modified and commercial sugar beet fibres, inulin, and sucrose in terms of their potential application as food excipients. Experimental approach. Short-time micronization in a planetary ball mill (30 and 60 min) was applied for particle size reduction of modified and commercial sugar beet fibres, inulin, and sucrose as less energy consumptive and less destructive approach compared to long-time micronization. Dietary fibre and sucrose samples were characterised in terms of particle size, morphology, bounds and functional groups presence, crystallinity and thermal properties, prior to as well as upon conducted short-time micronization. Results and conclusions. Successful particle size reduction to micron-scale was obtained already after 30 min of micronization in most of the samples without significant changes in thermal properties and crystallinity as well as present functional groups. An enhanced particle size decrease with prolonged micronization time (60 min) was noticed for modified sugar beet fibres with slightly wider particle size distribution compared to other examined samples. Furthermore, morphology and exposure of the present functional groups in samples were altered by the micronization which is favourable in terms of their further application as excipients in the food matrix. Novelty and scientific contribution. The corresponding research reports the short-time micronization impact on sugar beet fibres and modified sugar beet fibres, inulin and sucrose for the first time hence contributing to the widening of their application as excipients in diverse products.

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The micronization process for improving the dietary value of okara (soybean residue) by planetary ball milling

Cited by 18 publications

References 32 publications

Composition of Brazil Nut (Bertholletia excels HBK), Its Beverage and By-Products: A Healthy Food and Potential Source of Ingredients

Composition of Brazil Nut (Bertholletia excels HBK), Its Beverage and By-Products: A Healthy Food and Potential Source of Ingredients

Physicochemical properties of rice bran after ball milling

Impact of Short-Time Micronization on Structural and Thermal Properties of Sugar Beet Fibre and Inulin

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