Impact of wheat bran micronization on dough properties and bread quality: Part II - Quality, antioxidant and nutritional properties of bread.

To investigate the impact of superfine grinding of wheat bran on bread quality, antioxidant and nutritional properties, bran with different particle sizes (coarse, D50 of 362.3 µm; medium, 60.4 µm; superfine, 11.3 µm) were produced and fortified to white bread at three levels (10, 20 and 30%). At 20% fortification, compared to coarse bran, superfine bran increased the hardness and reduced the brightness of bread crumb by 56.3 and 3.30%, respectively, while it decreased bread's cell size by 10.7% and insignificantly impacted on bread's specific volume and porosity. Superfine bran retarded bread staling by 8.3% than coarse bran. It resulted in significantly better sensory attributes of bread in taste, texture and general palatability, and the fortified bread was overall acceptable (score > 6). Moreover, faster release of antioxidants (285-353% higher k), slower release of glucose (10.8% lower k), 3.76% less rapidly digestible starch, 5.65% more slowly digestible starch and 13.2% more resistant starch were found in the superfine group than the coarse one. Results demonstrated the potential of 20% fortification of superfine bran in developing fibre-enriched bread with satisfactory quality, increased antioxidant property and improved glycaemic modulation.

Impact of wheat bran micronization on dough properties and bread quality: Part I - Bran functionality and dough properties.

This study aimed to investigate the effect of wheat bran micronization on its functionality including physicochemical and antioxidant properties, and dough properties. Coarse bran (D50 = 362.3 ± 20.5 µm) was superfine ground to medium (D50 = 60.4 ± 10.1 µm) and superfine (D50 = 11.3 ± 2.6 µm) bran, accompanied with increasing specific surface area and breakdown of aleurone layers. Bran micronization increased its soluble dietary fibre content, ferulic acid liberation, and antioxidant properties including total polyphenol content, ABTS•+ and DPPH• scavenging activities, while decreased its water retention capacity and insoluble dietary fibre content. Moreover, bran micronization impacted dough rheological properties. The dough with superfine bran had higher water absorption and gelatinization temperature, peak viscosity, final viscosity and setback value, lower stability time, resistance to extension, and extensibility than the dough with coarse bran. This dough furthermore exhibited more solid-like properties characterized by decreased loss moduli and frequency dependence (n').

Structure, antioxidant and immunomodulatory activity of a polysaccharide extracted from Sacha inchi seeds.

In this study, a novel water-soluble polysaccharide (PVLP-1) was extracted and purified from Sacha inchi (Plukenetia volubilis L.) seeds and the structure, antioxidant and immunomodulatory activity of PVLP-1 were investigated. PVLP-1 (144 kDa) consisted of glucose (69.76%), mannose (14.86%), arabinose (10.53%), galactose (2.42%), ribose (1.23%), rhamnose (0.27%) and xylose (0.93%). PVLP-1 displayed characteristic polysaccharide bands in Fourier transform NMR spectra and infrared. The primary structure of PVLP-1 was a heteropolysaccharide with a backbone of (1 â†’ 6)-linked glucose, sidechains of (1 â†’ 4)-linked mannose, (1 â†’ 4)-linked glucose and (1 â†’ 3, 6)-linked mannose and a residue unit of →1)-linked arabinose as revealed the methylation analysis. PVLP-1 possessed good water-holding capacity (WHC), oil-holding capacity (OHC) and antioxidant capacities. Besides, PVLP-1 induced the proliferation of RAW264.7 cell and enhanced the expression of inflammatory cytokines IL-6, TNF-alpha(TNF-α) and IL-1 beta (IL-1ß). The present study indicated that PVLP-1 possessed immune-enhancing bioactivities and could be functional food or adjuvant drug to improve biological immunity of immunodeficiency diseases and hypoimmunity.

Effect of Bacillus sp. DU-106 fermentation on Dendrobium officinale polysaccharide: Structure and immunoregulatory activities.

In this study, a novel lactic acid probiotic named Bacillus sp. DU-106 was introduced to ferment Dendrobium officinale (D. officinale) polysaccharides, and the effects of such process on the structure and immunostimulatory activity of D. officinale polysaccharide were investigated. Three polysaccharides were subsequently purified from unfermented D. officinale stem (UDP-1), fermented D. officinale stem (FDP-1), and polysaccharide in fermented liquid (FLP-1). After fermentation, the average molecular weight (Mw) of FDP-1 increased from 4.92 × 105 Da (UDP-1) to 5.21 × 105 Da. Fermentation increased the proportions of mannose in FDP-1 by 51.38% compared with that in UDP-1. FDP-1 substantially stimulated cell proliferation and nitric oxide and interleukin-1ß (IL-1ß) production in RAW 264.7 cells. Probiotic fermentation by Bacillus sp. DU-106 could alter monosaccharide composition and Mw and promote immunostimulatory activities of D. officinale polysaccharide, implying the possible application of Bacillus sp. DU-106-fermented D. officinale polysaccharides as auxiliary functional material in immunotherapy.

Supercritical fluid extraction effectively removes phthalate plasticizers in spores of Ganoderma lucidum.

Phthalate plasticizers residue in food is a serious threat to public health. Spores of Ganoderma lucidum are easy to be contaminated with phthalates during collection and processing. In this study, supercritical fluid extraction (SFE) was performed to remove phthalates in spores of G. lucidum, and the effects on acid and peroxide values of spores' oil were also evaluated. The results showed SFE removed 100% of the residual di-iso-butyl phthalate, di-n-butyl phthalate and di-2-ethylhexyl phthalate in the spores of G. lucidum. No significant differences in polysaccharides content and fatty acid composition were observed between SFE and control spores. However, the triterpenoid extracts of SFE spores had a 7.45% increase, significantly higher than that in control spores. Accelerated oxidation tests further implied that SFE could improve the stability of spores' oil. Our results suggested SFE is a potential approach to remove phthalate from food related products.