Search results

The purpose of this study is to discuss recent research on arabinoxylans from rice bran and wheat byproducts and their immunomodulatory potentials. Also, a potential receptor for arabinoxylans is proposed in relation to arabinoxylans structure.

This review summarises recent publications on arabinoxylans from rice bran and wheat, classification of arabinoxylans, a brief background on their method of extraction and their immunomodulatory potentials as they induce pro-inflammatory response in vitro, in vivo and in humans. The mechanism of action in which arabinoxylans modulate the immune activity is yet to be discovered, However, the authors have proposed a potential receptor for arabinoxylans in relation to arabinoxylans structure and molecular weight.

The effects of arabinoxylans from rice bran and wheat on the immune response was found to cause a pro-inflammatory response in vitro, in vivo and in humans. Also, the immune response depends on arabinoxylans structure, the degree of branching and origin.

This review paper focuses on the effects of arabinoxylans from rice bran and wheat on immunomodulatory potentials in vitro, in vivo and in humans. A new mechanism of action has been proposed based on the literature and via linking between arabinoxylans and lipopolysaccharide structure, molecular weight and suggested proposed receptor, which might be activated via both of them.

Solid-state fermentation (SSF) has been highlighted as an alternative to obtain valuable compounds using agro-industrial wastes as a substrate. The present study evaluated the impact of extrusion combined with SSF on the production of phenolic compounds and their antioxidant activity using pecan nut shell (PWS) as a substrate.

PWS and extruded pecan nut shell (PWSE) were fermented for 120 h at 30°C using Aspergillus oryzae (A. oryzae). Samples were withdrawn from incubator at 6 h, 12 h and then every 12 h until 120 h fermentation. PWS and PWSE samples were extracted. The total phenolic content (TPC) and radical scavenging activity (RSA) extracts were characterized from the resulting extracts.

The use of PWSE yielded higher A. oryzae biomass and at a higher rate after 120 h of fermentation (PWS 75.74% vs PWSE 87.50%). In general, the TPC and the RSA increased with fermentation time. However, the PWSE yielded significantly higher (p < 0.05) TPC and RSA values after SSF in comparison to the nonextruded PWS. Condensed tannins showed different trends depending on the fermented substrate. Overall, results showed that the extrusion pretreatment joint with the SSF represents a good alternative to raise the phenolic content and antiradical activity of lignocellulosic materials such as PWSs.

This study offers valuable information that may be used by the pecan walnut industry to valorize the shell coproduct as a substrate to produce functional ingredients or fungal enzymes.

The mucilage of the Linum usitatissimum L. seed (Linseed) is one of the natural mucilages that presents a great potential to provide a food hydrocolloid with potential applications in both food and pharmaceutical industries. To increase the yield and quality of linseed oil during its production process, it is necessary to previously extract its polysaccharides. Because of this, flax mucilage production can be made viable as a byproduct of oil extraction process, which is already a product of high commercial value consolidated in the market. Thus, the purpose of this work is to optimize the mucilage extraction process of L. usitatissimum L. using the normal-boundary intersection (NBI) multiobjective optimization method.

Currently, the variables of the process of polysaccharide extraction from different sources are optimized using the response surface methodology. However, when the optimal points of the responses are conflicting it is necessary to study the best conditions to achieve a balance between these conflicting objectives (trade-offs) and to explore the available options it is necessary to formulate an optimization problem with multiple objectives. The multiobjective optimization method used in this work was the NBI developed to find uniformly distributed and continuous Pareto optimal solutions for a nonlinear multiobjective problem.

The optimum extraction point to obtain the maximum fiber concentration in the extracted material was pH 3.81, temperature of 46°C, time of 13.46 h. The maximum extraction yield of flaxseed was pH 6.45, temperature of 65°C, time of 14.41 h. This result confirms the trade-off relationship between the objectives. NBI approach was able to find uniformly distributed Pareto optimal solutions, which allows to analyze the behavior of the trade-off relationship. Thus, the decision-maker can set extraction conditions to achieve desired characteristics in mucilage.

The novelty of this paper is to confirm the existence of a trade-off relationship between the productivity parameter (yield) and the quality parameter (fiber concentration in the extracted material) during the flaxseed mucilage extraction process. The NBI approach was able to find uniformly distributed Pareto optimal solutions, which allows us to analyze the behavior of the trade-off relationship. This allows the decision-making to the extraction conditions according to the desired characteristics of the final product, thus being able to direct the extraction for the best applicability of the mucilage.

Sorghum is quite comparable to wheat, rich source of nutrients with various health benefits, and therefore considered as a grain of future. The purpose of this paper is to review the bioactive active compounds, health benefits and processing of the sorghum. Sorghum is utilized for animal feeding rather than the human food usage. Therefore, this paper focuses on the emerging new health foods with benefits of the sorghum.

Major well-known bibliometric information sources searched were the Web of Science, Google Scholar, Scopus and PubMed. Several keywords like nutritional value of sorghum, bioactive compounds present in sorghum, health benefits of sorghum and processing of sorghum were chosen to obtain a large range of papers to be analyzed. A final inventory of 91 scientific sources was made after sorting and classifying them according to different criteria based on topic, academic field country of origin and year of publication.

From the literature reviewed, sorghum processing through various methods, including milling, malting, fermentation and blanching, bioactive compounds, as well as health benefits of sorghum were found and discussed.

Through this paper, possible processing methods and health benefits of sorghum are discussed after detailed studies of literature from journal articles.

The objective of this study was to evaluate the effects of rice flour obtained from rice grains with different levels of amylose on technological, nutritional and sensory properties of cookies made with a blend of rice and cowpea flour.

The cookies preparation was set at a ratio of rice flour and cowpea beans 70:30. The studied formulations were: LA: low amylose rice flour; MA: medium-amylose rice flour; HA: high amylose rice flour. The quality of the obtained cookies was analyzed for proximate composition, in vitro protein digestibility, thickness, diameter, dispersion factor, texture, color, amino acid profile and sensory properties.

Proximate composition and in vitro protein digestibility showed no differences between the three studied formulations. The medium and low amylose rice flour cookies showed the lowest hardness values. The combination of rice and beans allowed a good balance of essential amino acids. The cookies formulated with high amylose rice flour presented lighter coloration, low hardness and greater sensory preference.

Rice and cowpea flours are an alternative source for the preparation of gluten-free bakery products, such as cookies. The high amylose content of rice flour has less negative interference in the texture characteristics of the cookies. The combination of rice and beans flour provides a balance of essential amino acids.

The study aims to investigate the potency of fermented rice bran extract as anti-hypercholesterolemia product by looking at its effect on lipid profile levels and blood glucose levels in dyslipidemia model rats.

Rice bran was fermented using Rhizopus oligosporus-contained tempeh mold extracted using distilled water. Twenty-four Sprague Dawley rats were divided into a control group and hypercholesterolemia groups. Hypercholesterolemia, also known as dyslipidemia, was induced with fructose-supplemented high-fat diet. Rats induced with dyslipidemia received three different fermented rice bran extract doses, 0 (negative) 1102.5 mg/kgBW/day (FRBE 1) and 2205 mg/kgBW/day (FRBE 2). Blood was collected before and after four weeks of treatment for lipid profile and blood glucose analysis.

FRBE 2 had significantly lower total cholesterol (101.6 ± 3.3 vs 187.6 ± 3.7 mg/dL), triglyceride (83.3 ± 2.8 vs 130.7 ± 3.4 mg/dL) and LDL level (27.9 ± 1.7 vs 76.7 ± 1.5 mg/dL) but higher HDL level (64.1 ± 3.0 vs 25.5 ± 1.2 mg/dL) compared to the negative group (p < 0.001). Provision of fermented rice bran showed dose-response relationship in all blood lipid markers.

This study was the first to investigate the effectivity of Rhizopus sp.-fermented rice bran extract to improve glucose and lipid profile.

The purpose of this paper is to present an overview of functional properties of the polysaccharide-based component and their application in developing edible film and coating for the food processing sector.

In this review study, approximately 271 research and review articles focusing on studies related to polysaccharide-based components and their film-forming properties. This article also focused on the application of polysaccharide-based edible film in the food sector.

From the literature reviewed, polysaccharide components and components-based edible film/coating is the biodegradable and eco-friendly packaging of the materials and directly consumed by the consumer with food. It has been reported that the polysaccharide components have excellent properties such as being nontoxic, antioxidant, antimicrobial, antifungal and with good nutrients. The polysaccharide-based edible film has lipid and gas barrier properties with excellent transparency and mechanical strength. In various studies, researchers worked on the development of polysaccharide-based edible film and coating by incorporating plant based natural antioxidants. This was primarily done for obtaining improved physical and chemical properties of the edible film and coating. In future, the technology of developing polysaccharide-based edible film and coating could be used for extending the shelf life and preserving the quality of fruits and vegetables at a commercial level. There is more need to understand the role of edible packaging and sustainability in the food and environment sector.

Through this review paper, possible applications of polysaccharide-based components and their function property in the formation of the edible film and their effect on fruits, vegetables and other food products are discussed after detailed studies of literature from thesis and journal article.

Bioenergy as a renewable energy type is found as a promising method to replace non-renewable energy. Anaerobic co-digestion, in which the microorganisms of two or more substrates break into biodegradable materials without oxygen, and fermentation, in which substances break into a simpler form in the presence of microorganisms and some bacteria, are the two frequently used methods that are were applied in this work.

A farmland currently being used for farming was selected, and the bioenergy potential of the farmland was evaluated by using the aforementioned two methods. In this work, segregated municipal wastes which were collected from nearby areas and animal manure were used as feedstock for anaerobic co-digestion, whereas wheat straw obtained from the farmland was used as feedstock for fermentation.

The total input energy required for the digestion systems and the collection of the feedstock products from the growth to the harvest phases was calculated. Thereafter, the generated output energy was calculated to obtain an energy balance of the techniques. All the processes were taken into account during the prediction of the cost of the given power plant. The power output capacity of the farmland was 245 MW with a total cost of $540,200.

Because of the chosen research approach, the research results may lack generalisability. Therefore, researchers are encouraged to test the proposed propositions further.

The result proves that the two methods were applicable and feasible to replace for the 200 ha farmland.

In pursuit of affordable and nutrient-rich food alternatives, the symbiotic culture of bacteria and yeast (SCOBY) emerged as a selected food ink for 3D printing. The purpose of this paper is to harness SCOBY’s potential to create cost-effective and nourishing food options using the innovative technique of 3D printing.

This work presents a comparative analysis of the printability of SCOBY with blends of wheat flour, with a focus on the optimization of process variables such as printing composition, nozzle height, nozzle diameter, printing speed, extrusion motor speed and extrusion rate. Extensive research was carried out to explore the diverse physical, mechanical and rheological properties of food ink.

Among the ratios tested, SCOBY, with SCOBY:wheat flour ratio at 1:0.33 exhibited the highest precision and layer definition when 3D printed at 50 and 60 mm/s printing speeds, 180 rpm motor speed and 0.8 mm nozzle with a 0.005 cm³/s extrusion rate, with minimum alteration in colour.

Food layered manufacturing (FLM) is a novel concept that uses a specialized printer to fabricate edible objects by layering edible materials, such as chocolate, confectionaries and pureed fruits and vegetables. FLM is a disruptive technology that enables the creation of personalized and texture-tailored foods, incorporating desired nutritional values and food quality, using a variety of ingredients and additions. This research highlights the potential of SCOBY as a viable material for 3D food printing applications.

The purpose of this paper is to assess the bioactive ingredients of whole flours of oat, maize and soyabean, utilise them for developing functional cookies and evaluate their physical and nutritional quality parameters.

Cookies were prepared from blends of whole flours of wheat, oats, maize and full fat soyabean. Whole wheat and oat flours were blend in different proportions (100:0, 80:20, 60:40, 40:60 and 20:80 and 0:100, wheat:oat, w/w) and supplemented with quality protein maize (QPM) and full fat soyabean flours, at 10 per cent (w/w) each, of the total blend. Cookies were studied for their physical attributes, proximate and nutritional compositions. A significant (p=0.05) increase in spread ratio, crude protein, crude fat and crude fibre contents of the cookies was observed with increase in the proportion of oat flour in the blend.

Cookies prepared from blend containing QPM and soyabean flours had higher antioxidant activity than control whole wheat cookies. An increase in extractable β-glucan content and in-vitro protein digestibility was also observed with the increase in the proportion of oat flour. The highest overall acceptability was observed for cookies prepared from blends having a wheat–oat proportion of 60:40. These cookies also had a 17.5 per cent higher genistein content as compared to their raw flour blend. Higher genistein levels were observed in the composite cookies.

The cookies prepared from composite whole flours rich in isoflavones and β-glucan reflect their potential as a new functional food for the prevention and management of diseases such as cancers, diabetes and cardiovascular disorders.