Article
Chemistry, Applied
Shanshan Li, Hong Chen, Wei Cheng, Kuan Yang, Lisha Cai, Linfeng He, Lei Du, Yuntao Liu, Aiping Liu, Zhen Zeng, Cheng Li
Summary: The study found that arabinoxylan (AX) can improve the physical and oxidative stability of oil-in-water emulsions, reducing peroxide value and thiobarbituric acid reactive substance concentration. The antioxidant capacity of AX in emulsions varies depending on its source, with AX from rice bran showing slightly better results.
Article
Agriculture, Multidisciplinary
Shang Lin, Jesper Brask, Line Munk, Jesper Holck, Kristian B. R. M. Krogh, Anne S. Meyer, Jane Wittrup Agger, Casper Wilkens
Summary: A new enzyme activity has been discovered that can directly release diferulic acids from corn bran, providing new insights and opportunities for solving the problem of recalcitrant arabinoxylans.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Chunli Kong, Caiping Duan, Shunzhi Zhang, Rui Liu, Yuanlin Sun, Sumei Zhou
Summary: This study co-modified black wheat bran (BWB) through extrusion and enzyme treatment, resulting in increased content of soluble dietary fiber (SDF) and improved physicochemical properties and nutritive functions. The co-modified BWB exhibited higher water holding capacity, oil holding capacity, and cholesterol adsorption capacity, as well as a looser and more porous microstructure. In vitro fermentation experiments showed that the co-modified BWB had a higher content of beneficial bacteria and promoted the production of butyric acid, indicating its high potential as a prebiotic. These findings are important for developing high-fiber cereal products.
Article
Engineering, Chemical
Dariusz Dziki
Summary: Rye is a widely cultivated cereal in Europe and North America, known for its high fiber content and abundance of phytochemical compounds. This review focuses on the characteristics of rye bran and wholemeal rye flour, as well as their applications in food and non-food product production.
Review
Plant Sciences
Maria Chiara Piro, Hilde Muylle, Geert Haesaert
Summary: Rye has been used as an important genetic resource in wheat breeding, resulting in significant improvements in disease resistance and agronomic traits. As consumers pay more attention to their dietary choices and the food industry strives to meet their demands, the nutritional aspects of grain crops are becoming more important. The high dietary fiber content in rye, especially arabinoxylan, can bring health benefits and serve as a new target for wheat-rye introgression breeding.
Article
Food Science & Technology
Dingyang Lv, Lifen Zhang, Fusheng Chen, Lijun Yin, Tingwei Zhu, Yilin Jie
Summary: Wheat bran arabinoxylan-bovine serum albumin (WBAX-BSA) conjugates were prepared using enzymatic synthesis, resulting in higher molecular weight and improved emulsifying properties for stable emulsion applications.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biotechnology & Applied Microbiology
Julia M. M. Epishkina, Maria V. V. Romanova, Marina A. A. Chalenko, Natalya Yu. Khromova, Boris A. A. Karetkin, Andrey V. V. Beloded, Maria A. A. Kornienko, Yulia M. M. Averina, Irina V. V. Shakir, Victor I. I. Panfilov
Summary: Lactic acid bacteria (LAB) bacteriocins can serve as bio-preservatives and an alternative to antibiotics, but their commercial application is limited due to high manufacturing costs. This study found LAB strains with high antimicrobial activity cultivated in rye bran enzymatic hydrolysate (RBEH) and observed the effect of RBEH on bacteriocin gene expression and production.
FERMENTATION-BASEL
(2022)
Article
Chemistry, Applied
Amritpal Kaur, Balwinder Singh, Madhav P. Yadav, Seerat Bhinder, Narpinder Singh
Summary: The study evaluated the properties of extracts from the bran of four wheat varieties, finding that the CAX from C-306 had the lowest protein content and highest water holding capacity, while the AE-Hemi-B had exceptionally high bound phenolic and antioxidant content.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Witold Pietrzak, Joanna Kawa-Rygielska
Summary: The two-step whole rye meal fractionation process involving sieving and alkaline extraction resulted in higher ethanol production efficiency by obtaining purified starch and protein fractions with increased purity. The process also yielded more ethanol from fungal cultivation of byproducts compared to using whole rye stillage. This study demonstrated the benefits of fractionation process in improving ethanol production in an integrated biorefinery scenario.
JOURNAL OF CEREAL SCIENCE
(2021)
Article
Veterinary Sciences
Hanna Palmqvist, Sara Ringmark, Katja Hoglund, Erik Pelve, Torbjorn Lundh, Johan Dicksved
Summary: This study investigates the effects of rye intake on fecal microbiota composition and digestibility in dogs. The results show that consumption of rye leads to changes in the microbial composition and lower digestibility compared to wheat.
BMC VETERINARY RESEARCH
(2023)
Article
Agriculture, Multidisciplinary
Lei Zheng, XingYi Zhu, Jialu Wang, Weike Su
Summary: The study developed mechanochemical-assisted extraction (MCAE) and mechanochemical-assisted enzyme catalysis (MCAEC) methods for extracting and enzymatic hydrolysis of calcium phytate from defatted rice bran, respectively. The optimized MCAE conditions resulted in a calcium phytate yield of 97.0 mg/g, while the optimized MCAEC conditions achieved a hydrolysis rate of 39.7% for calcium phytate. Compared to traditional methods, MCAE and MCAEC demonstrated higher yields and hydrolysis rates, respectively.
CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE
(2023)
Article
Polymer Science
Wenjia Yan, Lijun Yin, Minghao Zhang, Meng Zhang, Xin Jia
Summary: This study evaluated the gelatinization, retrogradation, and gel properties of wheat starch-wheat bran arabinoxylan (WS-WBAX) complexes using analysis methods such as RVA, DSC, and FTIR. It was found that the properties of WBAX samples significantly affected the gelatinization process and long-term retrogradation behavior of starch, as well as the rheological properties of mixed gels. Additionally, the microstructure of mixed gels was mainly influenced by the amount of WBAX rather than its molecular characteristics.
Article
Chemistry, Applied
Wenjia Yan, Minghao Zhang, Meng Zhang, Madhav P. Yadav, Xin Jia, Lijun Yin
Summary: The effect of wheat bran arabinoxylan (WBAX) on the gelatinization and long-term retrogradation behavior of wheat starch was evaluated. WBAX was found to impede gelatinization process, enhance gel strength, and inhibit long-term retrogradation of starch.
CARBOHYDRATE POLYMERS
(2022)
Article
Agriculture, Dairy & Animal Science
Christian Homann, Isabell Eckey, Bussarakam Chuppava, Klaus Teich, Juhle Buch, Andreas Zimmermann, Martin Kaltschmitt, Richard Grone, Volker Wilke, Christian Visscher
Summary: This study investigated the effect of rye and rye bran on the prevalence of Salmonella in gilts, sows, and weaned piglets. The results showed that the use of rye did not have a significant effect on the number of positive Salmonella samples, but the Salmonella OD values in the experimental groups were significantly lower than in the control group.
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)
Review
Nutrition & Dietetics
Sabrina Geisslitz, Peter Weegels, Peter Shewry, Victor Zevallos, Stefania Masci, Mark Sorrells, Armando Gregorini, Mariastella Colomba, Daisy Jonkers, Xin Huang, Roberto De Giorgio, Giacomo P. Caio, Stefano D'Amico, Colette Larre, Fred Brouns
Summary: Amylase/trypsin inhibitors (ATIs) are substances widely found in cereal-based foods, and they have been associated with adverse reactions and health conditions related to wheat exposure. However, there is still limited knowledge about the biological activity and mechanisms of ATIs. Changes during food processing may affect the structure and activity of ATIs, but their effects in the gastrointestinal tract are not well understood. Further research using human studies and exploring innovative food processing methods is needed to better understand the effects of ATIs on human health.
EUROPEAN JOURNAL OF NUTRITION
(2022)
Article
Food Science & Technology
Edina Jaksics, Renata Nemeth, Alexandra Farkas, Reka Horvath, Daniel Duzs, Almos Attila Drozdik, Brigitta Csanyi, Gabor Bidlo, Katalin Simon, Sandor Tomoskozi
Summary: This study aimed to collect and study all milling fractions generated during an industrial rye milling process. The results showed significant variability in technological properties among different rye samples. Subfractions had higher protein, lipid, and dietary fiber content compared to white flours, and even higher values than wholemeal flours. These differences in composition and protein content affected the mixing and viscous behavior of the fractions.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Editorial Material
Food Science & Technology
Rubina Rumler, Denisse Bender, Regine Schoenlechner
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Food Science & Technology
Saroat Rawdkuen, Stefano D'Amico, Regine Schoenlechner
Summary: Protein isolates from Thai and Peru Sacha inchi showed significant differences in physical and techno-functional properties, suggesting their high potential as plant-based protein additives for future non-animal-based protein-rich foods.
Review
Food Science & Technology
Nicola Pacher, Johanna Burtscher, Sophia Johler, Danai Etter, Denisse Bender, Lars Fieseler, Konrad J. Domig
Summary: As the spoilage of bread threatens global food security, this review provides an overview of the routes of entry of Bacillus endospores into bread, the bacterial species implicated in rope spoilage, the factors influencing rope development, and the methods used to assess bacterial rope-forming potential. However, there are still key knowledge gaps and challenges that need to be addressed in future research.
Article
Food Science & Technology
Elok Waziiroh, Denisse Bender, Henry Jaeger, Regine Schoenlechner
Summary: This study assessed the influence of non-gluten protein from different sources (plant and animal) on the rheological behavior of gluten-free batter and the quality of bread after baking. The results showed that egg albumin and potato proteins exhibited the best functionality in gluten-free bread, with potato protein having the potential to replace egg albumin. Protein solubility was found to be important for foam stability and emulsification properties, thus improving the quality of gluten-free bread.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Rossella Caporizzi, Regine Schoenlechner, Stefano D'amico, Carla Severini, Antonio Derossi
Summary: This study investigated the effects of teff enrichment and process parameters on the physical, microstructural, and nutritional properties of extruded gluten-free breakfast cereals. The incorporation of teff flour affected the sensory properties and increased the total phenolic content, antioxidant capacity, and insoluble dietary fibre of the cereals. By optimizing the extrusion cooking process, teff flour shows promise for producing gluten-free breakfast cereals with superior nutritional properties and good structural characteristics.
Article
Plant Sciences
Rubina Rumler, Denisse Bender, Regine Schoenlechner
Summary: Due to climate change, wheat flour with extremely high dough extensibility or dough strength is more common, affecting the production of selected wheat products. This study investigated the impact of adding sorghum, millet, amaranth, or buckwheat to high-gluten wheat flour on its properties. Chemical and physical analyses were conducted, and rheological and baking properties were evaluated. Adding small amounts of sorghum and millet improved dough stability, while larger additions of sorghum, millet, or amaranth were needed for optimum dough extensibility. Gluten-free grains increased bread volume and decreased crumb firmness in sweet milk breads. Cereal blending can mitigate the effects of climate change and enhance biodiversity and nutrition.
Article
Food Science & Technology
Saban Thongkong, Wannaporn Klangpetch, Kridsada Unban, Pipat Tangjaidee, Yuthana Phimolsiripol, Pornchai Rachtanapun, Kittisak Jantanasakulwong, Regine Schoenlechner, Parichat Thipchai, Suphat Phongthai
Summary: The application of pulsed electric field (PEF) can improve the extraction yield and properties of rice bran proteins from two rice varieties. Compared to conventional alkaline extraction, PEF treatment increased protein extraction efficiency by 20.71-22.8% (p < 0.05). The PEF treatment influenced changes in the secondary structures of rice bran proteins and significantly improved their functional properties.
Article
Food Science & Technology
Regine Schoenlechner, Denisse Bender, Stefano D'Amico, Mathias Kinner, Sandor Tomoskozi, Ram Yamsaengsung
Summary: This study investigated the roller milling of sorghum and quinoa seeds into flour fractions and their application in gluten-free sourdough bread baking. The different gap settings for the roller milling resulted in clear separation of fractions with high protein, total dietary fibre, and insoluble dietary fibre contents in the coarse fraction. The fine fraction had high starch content and significant amounts of soluble dietary fibre, which contributes to good health.
Article
Chemistry, Applied
Renata Rozylo, Regine Schonlechner, Eleonora Charlotte Pichler, Dariusz Dziki, Arkadiusz Matwijczuk, Beata Biernacka, Michal Swieca
Summary: Micronized oat husk and Plantago ovata husk were added to wheat bread as dietary fiber sources. The addition of 20% micronized oat husk improved dough yield but resulted in negative effects on bread crumb color, loaf volume, and texture. In contrast, 5% P. ovata husk improved the springiness and cohesiveness of the crumb due to increased interaction via hydrogen or glycosidic bonds. The bread enriched with 10% micronized oat husk and 5% P. ovata husk had increased fiber content, decreased protein and carbohydrate content, and lower calorific value.
