Article
Chemistry, Applied
Suyun Lin, Xiaoxuan Jin, Jing Gao, Ziyou Qiu, Jian Ying, Yong Wang, Zhizhong Dong, Weibiao Zhou
Summary: Micronization of wheat bran enhances its antioxidant properties and soluble dietary fiber content, while reducing water retention capacity and insoluble dietary fiber content. The addition of superfine bran in dough affects its rheological properties, showing higher water absorption and gelatinization temperature, along with more complex viscous behavior.
Review
Food Science & Technology
Zhongwei Chen, Andrew L. Mense, Lauren R. Brewer, Yong-Cheng Shi
Summary: Wheat bran, a by-product of dry milling, is attracting attention as a food ingredient due to its high dietary fiber and phytochemical contents. By separating the different layers of bran and utilizing their unique compositions and properties, more extensive applications in foods can be found. Recent advances have allowed the production of commercial products from wheat bran layers, enhancing their value and applications in food.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Sitong Lai, Zhenjia Chen, Yanqing Zhang, Guang Li, Yuanmeng Wang, Qingliang Cui
Summary: The effect of micronization on the structural, functional, and antioxidant properties of wheat bran was investigated. Micromorphology showed the destruction of the bundle structure and transformation of crystalline structure into an amorphous structure. These structural changes caused changes in the chemical components, functional properties, and antioxidant properties of the wheat bran.
Article
Engineering, Chemical
Sitong Lai, Jinlong Liu, Yanqing Zhang, Yuanmeng Wang, Guang Li, Qingliang Cui
Summary: The particle size of wheat bran has a significant impact on the quality of reconstituted wholewheat flour and its products. Larger particle sizes of wheat bran can improve moisture absorption of wholewheat flour and the stickiness of cooked noodles, but excessive grinding can reduce parameters such as pasting viscosity and hardness.
Article
Food Science & Technology
Alessandro Cammerata, Francesco Sestili, Barbara Laddomada, Gabriella Aureli
Summary: The study developed an upgraded micronization plant and a modified air-classification plant to produce novel types of durum wheat milling fractions enriched in health-promoting components. Results indicate the ability of the novel pilot plants to produce several types of less refined milling fractions beneficial for human health.
Article
Chemistry, Applied
Praveen Saini, Makdud Islam, Rahul Das, Shubhra Shekhar, Akhouri Sanjay Kumar Sinha, Kamlesh Prasad
Summary: Over the past decades, there has been increasing interest in adding dietary fibers to the human diet due to their health effects. Wheat bran, a co-product generated during the wheat milling process, is a popular source of dietary fiber. However, its food applications are limited due to poor properties. This review explores the dietary role of fiber, the challenges and opportunities in using wheat bran as a sustainable source of fiber, as well as its health benefits and food applications.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Food Science & Technology
Zhongwei Chen, Jiajuan Shen, Yuying Yang, Huijun Wang, Bin Xu
Summary: This study aimed to understand the impact of aleurone cell integrity on the hydrolysis of endogenous lipids in wheat bran and flour. The results showed that intact aleurone cells limited the lipid hydrolysis rate, and 80% of lipase activity was associated with the aleurone layer. This finding provides important insights for the production of stable wheat bran and whole wheat flour.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Xiaoning Li, Liping Wang, Ping Jiang, Yingdan Zhu, Weiqing Zhang, Ren Li, Bin Tan
Summary: The aim of this study was to investigate the effects of different levels of wheat bran dietary fibre (WBDF) and raw wheat bran (RWB) on the properties of flour and dough. WBDF was found to better inhibit starch retrogradation and improve dough characteristics compared to RWB. WBDF enhanced water absorption, development time, stability time, and mechanical resistance, while RWB had negative effects on these properties. WBDF also improved the viscoelasticity and strength of dough.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Suyun Lin, Xiaoxuan Jin, Jing Gao, Ziyou Qiu, Jian Ying, Yong Wang, Zhizhong Dong, Weibiao Zhou
Summary: Fortifying bread with superfine wheat bran can enhance bread's hardness and texture, slow down bread staling, improve antioxidant properties and glycemic modulation.
Article
Biochemistry & Molecular Biology
Ana Belen Martin-Diana, Irene Tome-Sanchez, Maria Jesus Garcia-Casas, Cristina Martinez-Villaluenga, Juana Frias, Daniel Rico
Summary: This study aimed to increase the extractability of antioxidant and anti-inflammatory compounds in wheat bran through enzymatic hydrolysis, hydrothermal treatment, and high hydrostatic pressure, and enhance the stability of the final ingredient using spray-drying and microencapsulation. The combination of hydrothermal treatment with high hydrostatic pressure improved the anti-inflammatory activity of wheat bran, while spray-drying increased total phenolics yield and antioxidant capacity.
Article
Nanoscience & Nanotechnology
Yu Yin, Qiyang Tan, Nan Yang, Xingrui Chen, Wangrui Ren, Lei Liu, Houwen Chen, Andrej Atrens, Ninshu Ma, Han Huang, Ming-Xing Zhang
Summary: In this study, a cost-effective Fe35Ni35Cr20Mo5Al5 high entropy alloy (HEA) with ultrafine microstructure (UFM) was successfully produced by manipulating the concurrent precipitation and recrystallization process. The UFM-HEA exhibited exceptional mechanical properties, including high yield strength, tensile strength and uniform elongation, as well as superior corrosion resistance compared to 316L stainless steel. This strategy not only provides insights into the development of new-generation cryogenic HEAs, but also enhances their industrial application potential.
MATERIALS SCIENCE AND ENGINEERING A-STRUCTURAL MATERIALS PROPERTIES MICROSTRUCTURE AND PROCESSING
(2023)
Article
Chemistry, Applied
Nabeel T. Alzuwaid, Denise Pleming, Christopher M. Fellows, Mike Sissons
Summary: Plant industrial by-products, such as wheat bran proteins, can enhance the nutritional properties of foods like spaghetti without compromising quality. However, the addition of wheat bran proteins had a more significant impact on bread quality, making it more sensitive to formulations above 1% addition.
Article
Construction & Building Technology
Jin Yang, Huachao Hu, Xingyang He, Ying Su, Yingbin Wang, Hongbo Tan, Han Pan
Summary: The study showed that wet-milled UFA can effectively enhance the compressive strength of steam-cured concrete, improve pore structure, and promote the formation of C-S-H gel. In comparison to extending the curing duration, increasing the curing temperature is more efficient in facilitating the incorporation of aluminum from fly ash into calcium silicate hydrates.
CONSTRUCTION AND BUILDING MATERIALS
(2021)
Article
Chemistry, Physical
Cheng Li, Li Wang, Zhengxing Chen, Yongfu Li, Xiaohu Luo, Feiyang Zhao
Summary: By studying different pretreatment methods for wheat bran, it was found that sequential combination of ozonolysis and subcritical water showed a synergistic effect, significantly improving the enzymatic digestion and hemicellulose solubilization of wheat bran, providing new possibilities for wheat bran biorefinery.
JOURNAL OF SUPERCRITICAL FLUIDS
(2021)
Review
Biochemistry & Molecular Biology
Oluwatoyin O. Onipe, Shonisani E. Ramashia, Afam I. O. Jideani
Summary: This paper reviews 93 studies published in English between January 1997 and April 2021 on modifications of wheat bran to enhance its nutritional, structural, and functional properties for potential use in food formulations. Various methods such as mechanical, bioprocessing, and thermal treatments were explored for modification, and the impact on antioxidant profile, fiber solubility, hydration properties, microstructure, chemical properties, and technological properties was summarized. The potential broader applications of modified wheat bran in food formulations were also discussed for future research directions.
Article
Nutrition & Dietetics
Saara Vanhatalo, Margherita Dall'Asta, Marta Cossu, Laura Chiavaroli, Veronica Francinelli, Giuseppe Di Pede, Rossella Dodi, Johanna Narvainen, Monica Antonini, Matteo Goldoni, Ulla Holopainen-Mantila, Alessandra Dei Cas, Riccardo Bonadonna, Furio Brighenti, Kaisa Poutanen, Francesca Scazzina
Summary: The study showed that compared to other cereal foods, pasta products have lower postprandial glycemic responses, attributed to the preservation of pasta structure during chewing and gastric digestion. This structural difference resulted in slower starch hydrolysis and reduced blood glucose levels after meals in healthy adults.
JOURNAL OF NUTRITION
(2022)
Review
Food Science & Technology
Luiza Avezum, Eric Rondet, Christian Mestres, Nawel Achir, Yann Madode, Olivier Gibert, Charlotte Lefevre, Youna Hemery, Jean-Luc Verdeil, Loic Rajjou
Summary: Germinated pulse-based food is a traditional process and a growing trend in healthy foods. This review examines the physiological and biochemical changes during the germination process in pulses, taking into account various factors that affect their nutritional value, and evaluates the impact of food processing on the nutritional and antinutritional components.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Yaqin Wang, Chong Xie, Marjo Pulkkinen, Minnamari Edelmann, Bhawani Chamlagain, Rossana Coda, Mari Sandell, Vieno Piironen, Ndegwa Henry Maina, Kati Katina
Summary: This study developed a fermentation process that enables the production of both dextran and vitamin B12 for bread application. The mixed fermentation of soya flour or rice bran resulted in substantial quantities of dextran and B12, along with antifungal metabolites. The fermented flour not only prolonged the shelf life of bread but also improved its texture and sensory quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Katja Kantanen, Anni Oksanen, Minnamari Edelmann, Heikki Suhonen, Tuula Sontag-Strohm, Vieno Piironen, Jose Martin Ramos Diaz, Kirsi Jouppila
Summary: This study found that using faba bean protein ingredients can produce meat analogues with a fibrous structure. Increasing the content of faba bean protein isolate (FPI) increases the hardness, gumminess, chewiness, and cutting strength of the meat analogues, resulting in darker color and decreased water absorption capacity. Increased feed water content (FWC) has a weaker and opposite effect on these properties.
Article
Food Science & Technology
Karolina Tremmel-Bede, Marietta Szentmiklossy, Anna-Maija Lampi, Vieno Piironen, Peter R. Shewry, Gyula Vida, Sandor Tomoskozi, Ildiko Karsai, Laszlo Lang, Zoltan Bedo, Marianna Rakszegi
Summary: The study analyzed the tocol content and composition in the grain of 230 recombinant inbred lines of a diverse biparental wheat population, showing a wide variation in the total amount and indicating a potential for increasing tocols. The research demonstrated significant genotype effects on tocopherols and suggested a promising breeding strategy based on the high heritability and total variation found in the study.
Article
Agriculture, Multidisciplinary
Fengyuan Liu, Minnamari Edelmann, Vieno Piironen, Susanna Kariluoto
Summary: This study investigated the bioaccessibility of folate in wheat bread baked with different ingredients and processing methods. The results showed that the inclusion of whole-grain or faba bean flour significantly improved both folate content and bioaccessibility. Baking with yeast increased the folate content in bread but decreased folate bioaccessibility due to the instability of 5-methyltetrahydrofolate. Spiking experiments confirmed oxidation as a critical reason for 5-methyltetrahydrofolate loss during digestion. However, GA protected this vitamer from degradation. Additionally, 5-methyltetrahydrofolate was less stable in wholegrain wheat matrices than other matrices. This study highlighted the importance of 5-methyltetrahydrofolate stability for folate bioaccessibility in bread and suggested further research on methods for stabilizing this vitamer.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Abedalghani Halahlah, Vieno Piironen, Kirsi S. Mikkonen, Thao M. Ho
Summary: The use of wood hemicelluloses (GGM and GX) in spray-dried microencapsulation and the effects of homogenization techniques on the physicochemical properties of feed solutions were investigated. The results showed that GGM and GX have high potential as wall materials in the spray-dried microencapsulation of bioactive compounds.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Fabio Tuccillo, Katja Kantanen, Yaqin Wang, Jose Martin Ramos Diaz, Marjo Pulkkinen, Minnamari Edelmann, Antti Knaapila, Kirsi Jouppila, Vieno Piironen, Anna-Maija Lampi, Mari Sandell, Kati Katina
Summary: Faba bean protein concentrate has a strong taste and pea flavor, while protein isolate has a cereal flavor and off-flavor. High-moisture extrusion induces chemical changes in the ingredients, leading to the formation of various volatile compounds. There is a relationship between sensory attributes and chemical composition.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Engineering, Chemical
Abedalghani Halahlah, Heikki Raikkonen, Vieno Piironen, Fabio Valoppi, Kirsi S. Mikkonen, Thao M. Ho
Summary: This study investigated the applicability of wood hemicelluloses, including galactoglucomannans and glucuronoxylans, and their mixtures with carboxymethylcellulose as wall materials for microencapsulation of bilberry juice. The results showed that wood hemicelluloses have a high anthocyanin encapsulation efficiency, comparable to gum arabic. The microencapsulated powders prepared with wood hemicelluloses also exhibited higher phenolic content and antioxidant activities.
Article
Food Science & Technology
Fabio Tuccillo, Yaqin Wang, Minnamari Edelmann, Anna-Maija Lampi, Rossana Coda, Kati Katina
Summary: This study investigated the changes in volatile compounds, dextran synthesis, and acidity during the fermentation of faba bean protein concentrate with Weissella confusa A16. It was found that long fermentation time and high temperature resulted in the formation of ethanol and ethyl acetate, while reducing compounds associated with beany flavor. Increasing temperature, time, and dough yield led to higher levels of dextran, acetic acid, and lactic acid. Optimal fermentation conditions were identified as low temperature and high dough yield.
Article
Nutrition & Dietetics
Lorene Akissoe, Youna M. Hemery, Yann E. Madode, Christele Icard-Verniere, Isabelle Rochette, Christian Picq, Djidjoho J. Hounhouigan, Claire Mouquet-Rivier
Summary: Regular consumption of cowpea-based dishes in Southern Benin contributes significantly to the recommended nutrient intake (RNI), providing a substantial amount of energy, fiber, magnesium, folate, protein, zinc, and potassium. With a high prevalence of cowpea consumption in both urban and rural areas, maintaining this dietary habit is crucial for environmental and health benefits.
Article
Biochemistry & Molecular Biology
Nelly Fioroni, Claire Mouquet-Rivier, Emmanuelle Meudec, Veronique Cheynier, Frederic Boudard, Youna Hemery, Caroline Laurent-Babot
Summary: In sub-Saharan Africa, chronic malnutrition is associated with intestinal inflammation and oxidative stress. African green leafy vegetables, rich in bioactive compounds, have a high antioxidant capacity.
Article
Multidisciplinary Sciences
J. M. Ramos-Diaz, S. Oksanen, K. Kantanen, J. M. Edelmann, H. Suhonen, T. Sontag-Strohm, V. Piironen, K. Jouppila
Summary: This study explored the method and characteristics of producing texturized meat analogues using lupin flour, lupin protein concentrate, and lupin protein isolate. The findings indicate that water content, blend ratios, and cooling die temperature play crucial roles in determining the hardness, water hydration capacity, and color changes of the analogues.
Article
Chemistry, Applied
Mathilde Cancalon, Youna M. Hemery, Nathalie Barouh, Bruno Barea, Claire Berton-Carabin, Lucie Birault, Erwann Durand, Pierre Villeneuve, Claire Bourlieu-Lacanal
Summary: This study aimed to improve the nutritional profile and oxidative stability of infant follow-on formulas (IFF) fortified with docosahexaenoic acid (DHA). Model IFF were formulated using different lipid and emulsifier sources. It was found that red palm oil and dairy fat with dairy phospholipids had improved oxidative stability, likely due to the presence of compounds such as carotenoids and sphingomyelin acting synergistically with tocopherols. Incorporating dairy lipids and carotenoids into DHA-enriched IFF compositions seems promising to enhance their stability and nutritional quality.
