Article
Food Science & Technology
Zhenhua Wang, Shuzhen Li, Min Zhang, Huanyue Yang, Gang Li, Xin Ren, Shan Liang
Summary: This study aimed to improve the extraction ratio of rice bran oil by determining a new mixed solvent and optimizing the extraction conditions. Compared with traditional solvent extraction, the rice bran oil extracted using the new mixed solvent had better quality.
Article
Chemistry, Applied
Lingxiao Gong, Dannin Feng, Jie Liu, Yonghui Yu, Jing Wang
Summary: A new method using ionic liquids as a solvent was developed for the extraction of feruloylated oligosaccharides (FOs) from corn bran. The study found that one specific ionic liquid was the most effective for the extraction, resulting in a higher FOs content compared to conventional extraction methods. The optimal conditions were determined using response surface methodology. The study also revealed that the ionic liquid breaks linkages to release FOs without affecting the linkage between ferulic acid and hemicellulose.
Article
Food Science & Technology
Fenghong Deng, Xiuting Hu, Yueru Wang, Shunjing Luo, Chengmei Liu
Summary: This study compared the effects of traditional hydrolysis, traditional extrusion, and enzymatic extrusion on the yield of feruloyl oligosaccharides (FOs) in rice bran. It was found that both traditional extrusion and enzymatic extrusion significantly increased the yield of FOs, with enzymatic extrusion achieving the highest yield of 5.78%. Microscopy analysis showed that extrusion damaged the cell wall of bran, enhancing the accessibility of xylanase to arabinoxylan and increasing the yield of FOs. Spectroscopy analysis indicated that FOs obtained from different pretreatments had similar structures. This study provides an efficient method for the industrial production of FOs.
Article
Chemistry, Applied
Yue Wang, Dujun Wang, Jinbin Liu, Xiaohong Yu
Summary: This study investigated the effects of feruloyl oligosaccharides (FOs) from rice bran on the gel properties, microstructure, and sensory properties of grass carp surimi gel. The results showed that FOs decreased the whiteness but improved the water-holding capacity and breaking force of the surimi gel. FOs also increased the hardness and chewiness of the gel, but had no significant effect on the springiness and cohesiveness. Furthermore, FOs promoted the aggregation and uniform distribution of myofibrillar proteins in the gel, resulting in a more compact and ordered network structure.
Article
Food Science & Technology
Akanksha Singh, Sachin M. Eligar
Summary: Non-communicable diseases are closely linked to glycated proteins and advanced glycation end products, which are formed during hyperglycemic conditions of diabetes mellitus. The consumption of whole grain millets can help manage lifestyle disorders. This study investigated the potential of feruloylated xylooligosaccharides (FXOS) derived from pearl millet bran as a natural antioxidant and antiglycating agent, showing promising results in inhibiting glycation and protein aggregation as well as demonstrating antioxidant properties.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Engineering, Chemical
Liang Zhao, Hongping Zhou, Linyun Xu, Shiyu Song, Chao Zhang, Qingxu Yu
Summary: The physical and simulation experiments were combined to calibrate the parameters of coconut bran discrete element simulation, leading to an optimal combination of parameters. The calibrated parameters can provide references for the selection of coconut bran discrete element simulation parameters and the design and optimization of related equipment.
Article
Food Science & Technology
Amalie Younes, Salwa Karboune
Summary: Cell wall polysaccharides from cocoa bean shell consist mainly of pectic polysaccharides and hemicelluloses. Enzymatic hydrolysis can produce oligosaccharides and feruloylated polysaccharides with high yield and antioxidant activity, which have the potential to promote the growth of probiotic bacteria.
Article
Biochemistry & Molecular Biology
Jing Wang, Junying Bai, Yu Wang, Kuiliang Zhang, Yan Li, Haifeng Qian, Hui Zhang, Li Wang
Summary: The study investigated the effects of feruloylated arabinoxylan (AX) on different types of macrophages, revealing that it may have inhibitory or promoting effects on already activated macrophages through regulation of specific signaling pathways.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Agricultural Engineering
T. Ganesha, S. B. Prakash, S. Sheela Rani, B. S. Ajith, G. C. Manjunath Patel, Olusegun D. Samuel
Summary: This study utilized the Grey Wolf Optimizer (GWO) to build a novel composite biodiesel from animal waste fat, cottonseed, and crude rice bran. The effectiveness and commercial viability of the biodiesel production were investigated using Response Surface Methodology (RSM) and GWO modeling, resulting in a high-quality biodiesel that meets quality standards.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Article
Environmental Sciences
Chih-Ming Ma, Tzu-Jui Yu, Chia-Hsuan Yang, Gui-Bing Hong
Summary: The study utilized rice bran to prepare MAB as an adsorbent for enhanced removal of DEHP and DBP pollutants, with optimal conditions achieving higher removal efficiency for DEHP and well-fitted isotherm data by Langmuir model.
ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY
(2021)
Article
Food Science & Technology
Xinyi Yu, Helin Li, Xiaojuan Wu, Wei Wu
Summary: This study found that the structure of rice bran protein is influenced by the dephenolization time. The total phenolics content in defatted rice bran and rice bran protein decreased with increasing dephenolization times, while the free sulfhydryl content of rice bran protein increased. The flexibility of secondary structure and spatial structure of rice bran protein reached the highest level after two dephenolization cycles, while the absolute value of Zeta potential and particle size reached the lowest value after two dephenolization cycles. The results of this study provide a theoretical reference for regulating the structural characteristics of rice bran protein.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
M. Pazo-Cepeda, S. G. Aspromonte, E. Alonso
Summary: The study demonstrated successful extraction of FA and F-AXOS from destarched wheat bran using pressurized water, with maximum extraction yields achieved at specific temperature and time conditions. Additionally, the research showed that hot compressed water technology can be integrated in biorefinery processes for total valorization of wheat bran, with potential for further intensification using Pressurized Microwave Assisted Extraction.
Article
Biochemistry & Molecular Biology
Jiali Zhang, Lu Zhang, Zhengzhang Wu, Peng Zhang, Ruijie Liu, Ming Chang, Xingguo Wang
Summary: The study investigated the dopaminergic neuroprotective effects of certain phytosterols identified in rice bran and rice bran oil, showing that these phytosterols may protect dopaminergic neurons through activating signaling pathways and inhibiting apoptotic proteins. The research sheds light on a new bioactivity of different phytosterols and provides insights for the nutritional evaluation of rice bran and rice bran oil.
Article
Chemistry, Applied
Wei Wu, Fang Li, Xiaojuan Wu
Summary: As the storage time of rice bran extended, the oxidation degree of rice bran globulin increased and caused significant changes in its structural characteristics, resulting in decreased interfacial properties.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Sara Nanvakenari, Kamyar Movagharnejad, Asefeh Latifi
Summary: This study investigated the effects of different fluidization regimes and temperatures of a fluidized bed dryer on rice drying time and quality properties. The experiments found that a fluidized bed dryer with ventilation significantly improved head rice yield and whiteness index compared to a dryer without ventilation. Optimization using response surface methodology resulted in the best drying conditions for both lowest drying time and highest quality parameters.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
