Grain Oil Science and Technology最新文献

Wheat bran, a principal byproduct of flour milling, stands as an abundant source of dietary fiber, yet its economic potential remains under-exploited in current forage applications. Arabinoxylan (AX), constituting the core of dietary fiber, emerges as a versatile compound with multifaceted functionalities. Its nutritional significance, coupled with its role in cereal food processing, has prompted a surge of studies focusing on the valorization of wheat bran AX. Moreover, the hydrolyzed derivative, arabinoxylan oligosaccharides (AXOS), demonstrates prebiotic and antioxidant properties, offering potential avenues to mitigate the risk of chronic diseases. This review summarizes current knowledge on the valorization of wheat bran AX in terms of the processing and nutritional properties of AX. Moreover, multiple novel applications of AX in the materials area, including biodegradable food packaging films, delivery of bioactive substances as nanoparticles, and the manufacture of food emulsifiers, are also highlighted to extend the utilization of AX. This review underscores the immense potential of wheat bran AX, advocating for its exploitation not only as a nutritional asset but also as a primary ingredient in advanced materials. The synthesis of nutritional and materials perspectives accentuates the multifaceted utility of wheat bran AX, thereby paving the way for sustainable valorization pathways. By unraveling the latent potential within AX, this paper advocates for the holistic and sustainable utilization of wheat bran in diverse, value-added applications.

Millets are widely recognized for their nutritional significance; however, the methods employed for their processing are currently lacking. This article primarily focuses on the advanced technologies and progressions in millet dehulling and polishing. These technologies operate based on the fundamental principles of compression-shearing, abrasion-friction, and centrifugal-impact forces. Processing of millets can be challenging because of the physical characteristics and tight attachment of hull and bran to the endosperm. However, several dehullers have been designed to solve this problem for different kinds of millets. In addition, the nutritional and anti-nutritional characteristics undergo alterations due to both dehulling and polishing processes. These alterations are thoroughly examined and discussed in this article. Specifically, anti-nutrients such as tannins and phytate are predominantly found in the outer pericarp of the grain and experience a reduction after undergoing dehulling and polishing. The nutritional properties are also subjected to a reduction; however, this reduction can be mitigated by subjecting the grains to certain pretreatments before dehulling and polishing. These treatments serve to enhance dehulling efficiency and nutrient digestibility while simultaneously reducing the presence of anti-nutrients. Novel thermal and non-thermal methodologies such as microwave, hydrothermal, high-pressure processing, and ohmic heating can be employed for processing millets, thereby diminishing the loss of nutrients. Additional research can be carried out to investigate their impact on the dehulling and polishing of millets.

Soybean protein has high nutritional value, but its functional properties are easily affected by external factors, which limits its application in food industry. In the study, soybean protein isolate (SPI) was modified by dry heat glycation of galactooligosaccharides (GOS). The gel properties, antioxidant properties and structural changes of SPI-GOS conjugates were investigated. The application of SPI-GOS conjugates in noodles was also explored. The results observed that the glycation degree of SPI increased with the increasing reaction time. SDS-PAGE and spectral analysis showed the changes of spatial conformation of SPI after glycation. The antioxidant activity of SPI increased after glycation and DPPH radical scavenging activity of SPI-GOS peaked at 48 h of reaction. The hardness, elasticity and resilience of soybean protein gel reached their relative maximum at 48 h, 48 h and 12 h of glycation reaction, respectively. Moreover, the appropriate addition of glycated SPI improved the quality of noodles. The noodles with 4% addition of SPI-GOS had higher hardness, elasticity and tensile properties. This study will provide an effective method to modify soybean protein and expand the use of soybean protein in food industry.

The aim of our study was to explore the antioxidant potential of Moroccan saffron stigmas (SS) and examine their performance as a natural antioxidant in enhancing the stability and quality properties of edible sunflower oil (SO), with a focus on understanding the critical importance of edible oil stability for predicting quality deterioration during storage. Bearing this in mind, our research was designed to compare the efficacy of three concentrations of dried SS (at 0.2%, 0.3%, and 0.6%) against tocobiol (a synthetic antioxidant) as a positive control (at 0.3% concentration). This comparison was conducted under three distinct storage conditions namely accelerated ageing (60 °C), exposure to light at ambient temperature, and darkness, to evaluate their impact on preventing severe oxidation and extending oil shelf-life. Oxidation state evolution was evaluated through peroxide value (PV), free fatty acid (FFA), anisidine value (p-AV), K₂₇₀ value (conjugated trienes), total oxidation index (TOTOX), iodine value (IV), and fatty acid composition (FA). Our results revealed notable differences in stability tracking parameters. Specifically, these parameters were higher in samples stored under accelerated conditions, followed by the samples stored in ambient light, while those stored in darkness showed the highest stability among the three storage conditions. Supplementation of sunflower oil with SS and tocobiol significantly enhanced its oxidation stability. Notably, SS exhibited exceptional effectiveness in stabilizing sunflower oil regardless of SS dose, with the highest efficacy observed at 0.6%. This was evidenced by the slower rate of oxidation parameters under various storage conditions, highlighting a superior antioxidant activity compared to both the non-enriched oil and tocobiol-enriched oil. Furthermore, saffron stigmas, used as a natural supplement, contributed to the preservation of polyunsaturated fatty acids, indicating its potential as a robust source of natural antioxidants in sunflower oil. These attributes position SS as a promising alternative to synthetic antioxidants, offering opportunities to enhance the nutritional quality and extend edible oil shelf-life.

Fluid shortening is an important ingredient in the production of sponge cake. Peanut oil with 0, 43% and 85% of diacylglycerol content was used as the base oil. Different emulsifiers, such as glycerol monostearate, soy lecithin and sucrose ester, and their respective amounts, were investigated. It was found that the addition of emulsifiers had a positive effect on water-absorbing capacity, air-absorbing capacity and viscosity of the oils. Glycerol monostearate was the preferred emulsifier for fluid shortening with a recommended addition of 1.5%. The effects of different diacylglycerol content on fluid shortening and their impact on sponge cake production was also investigated. The onset oxidation temperature of the oil could be increased from 253.21 °C for PO-TAG-based fluid shortening to 263.70 °C for PO-DAG85-based fluid shortening. And the increase in diacylglycerol content leading to a lower specific gravity of the batter, which was 1.06 g/mL, 1.02 g/mL and 0.98 g/mL prepared by PO-DAG, PO-DAG43 and PO-DAG85 shortening, respectively. The results showed that diacylglycerols can be used as base oils in fluid shortening to improve the crystal network and stability of fluid shortenings, thereby reducing the specific gravity of the batter and improving the structural properties of the cake. This will extend the potential applications of diacylglycerols and increase the variety of base oils available for fluid shortening preparation.

Obesity and type 2 diabetes are widespread throughout the world, especially in developed countries. Starch is an important part of human staple food, the modulating of starch digestibility is conducive to reducing postprandial blood glucose levels and alleviating the chronic disease caused by high caloric intake. The digestion properties of starch are correlated with its structural features, including crystallization, amylose/amylopectin ratio, non-starch components, etc. Among the modified methods applied to regulate starch digestibility, non-thermal processing techniques (NTPT) receive extensive attention due to the characteristics of safety, environmental friendliness and high efficiency. The influence and mechanism of NTPT on the digestion properties of starch are discussed in this review, including ultrasounds, high pressure, γ-irradiation, etc. NTPT induces the alternation of morphological and structural characteristics of native starch, changing their sensitivity to enzymes. The effects of NTPT on the digestibility of starch are highly related to the processing parameters and structure characteristics of native starch. The review shows that NTPT is an effective way to modulate the digestion properties of starch and prevent people from suffering from chronic diseases such as obesity and type 2 diabetes.

Rapeseed meal is a promising food ingredient, but its utilization is limited by the presence of some potentially harmful ingredients, such as glucosinolates. Fermentation is a cost-effective method of detoxication but a food-grade starter culture with glucosinolates degradation capacity is required. In this study, 46 strains of lactic acid bacteria from traditional paocai brines were screened for their ability to glucosinolate degradation. The results showed that more than 50% of the strains significantly degraded glucosinolates. Two strains of Lactiplantibacillus (p7 and s7) with high capacity of glucosinolates degradation through producing enzymes were identified. Then, an optimized condition for rapeseed meal fermentation by p7 was established to degrade glucosinolates, which can achieve about 80% degradation. UPLC/Q-TOF-MS analysis showed that the degradation rate of individual glucosinolates was different and the degradation rate of gluconapin and progoitrin in rapeseed meal can reach more than 90%. Meanwhile, fermentation with p7 can improve safety of rapeseed meal by inhibiting the growth of Enterobacteriaceae and improve its nutritional properties by degrading phytic acid. The in vitro digestion experiments showed that the content of glucosinolates in rapeseed meal decreased significantly during gastric digestion. Meanwhile, fermentation with p7 can greatly improve the release of soluble protein and increase the contents of free essential amino acids, such as lysine (increased by 12 folds) and methionine (increased by 10 folds).

Fresh wet noodles (FWN) are popular staple foods due to its unique chewy texture and favorable taste. However, the development of FWN is limited by its short shelf life and high browning rate. It has been found that the quantity of original microorganisms in wheat flour produced by traditional method is relatively high, which is detrimental to the processing quality and storage stability of FWN. Consequently, it becomes imperative to decrease microorganisms in wheat flour. Microwave treatment has been regarded as a promising method in the food industry due to its potential in inhibiting microbial growth and inactivating enzymes without causing adverse effect on the food quality. This study aims to investigate the effects of microwave treatment of wheat kernels under different powers (1, 2, 3, 4, 5 kW) on the physicochemical properties of wheat flour and the quality of FWN. The results revealed that microwave treatment had a significant effect on microbial inhibition and enzyme inactivation, wherein the total plate count (TPC) and yeast and mold counts (YMC) decreased by 0.87 lg(CFU/g) and 1.13 lg(CFU/g) respectively, and PPO activity decreased from 11.40 U to 6.31 U. The dough quality properties, such as stability, extensibility, and starch viscosity, improved significantly under different microwave conditions. Confocal laser scanning microscopy (CLSM) images indicated that starch and proteins aggregated gradually in treated flour, altering rheological properties of dough. From the results of scanning electron microscopy (SEM), microwave treatment led to the appearance of disrupted structure in the gluten proteins, but the secondary structure of proteins altered slightly. Rheological properties of dough confirmed that the microwave treatment greatly affected processing characteristics of wheat flour products, with significant advantageous consequences on product quality, especially for textural properties of FWN. Furthermore, FWN darkening could be inhibited noticeably after microwave treatment, thereby prolonging its shelf life. Therefore, microwave treatment could thus be an effective, practical technology to produce low-bacterial flour and thereby enhance its product quality.

Pearl millet (Pennisetum glaucum) is one of the major millets with high nutritional properties. This crop exhibits exceptional resilience to drought and high temperatures. However, the processing of pearl millet poses a significant challenge due to its high lipid content, enzyme activity, and presence of antinutrients. Consequently, it becomes imperative to enhance the quality and prolong the shelf life of pearl millet flour by employing suitable technologies. Hydrothermal treatment in the food industry has long been seen as promising due to its potential to reduce microbial load, inactivate enzymes, and improve nutrient retention. This study aims to investigate the effects of hydrothermal treatment on the quality characteristics of pearl millet. The independent variables of the study were soaking temperature (35, 45, 55 °C), soaking time (2, 3, 4 h), and steaming time (5, 10, 15 min). Treatment conditions had a statistically significant effect on nutrient retention. Major antinutrients like tannins and phytates were reduced by 0.99% to 5.94% and 0.36% to 6.00%, respectively, after the treatment. Lipase activity decreased significantly up to 10% with the treatment conditions. The findings of this study could potentially encourage the use of pearl millet flour in the production of various food items and promote the application of hydrothermal treatment in the field of food processing.