Structure and rheological properties of extruded whey protein isolate: Impact of inulin.

Impacts of inulin addition (0, 5, 10, 15 %) on structure, functional and rheological properties of whey protein isolate (WPI) after extrusion pretreatment (E-WPI) were investigated. The results proved that after adding 15 % inulin, water holding capacity of gels, emulsifying activity, emulsion stability, foaming ability and foaming stability of E-WPI were the best and increased by 24.38 %, 7.43 %, 12.35 %, 162.97 % and 41.31 %, compared with those of unextruded WPI, respectively. Rheology analysis showed that apparent viscosity and consistency index of all the samples after inulin addition were enhanced and exhibited pseudoplastic fluids. FTIR spectroscopy indicated that E-WPI/WPI and inulin was linked together due to hydrogen bonds and addition of inulin increased the proportion of their ß-turn structure. These findings demonstrated that the addition of inulin in combination with extrusion pretreatment could jointly improve the functional properties of WPI. Therefore, E-WPI with the addition of inulin shows potential commercial applications in the production of novel food foaming agents and emulsifiers.

Effect of Flaking and Precooking Procedures on Antioxidant Potential of Selected Ancient Cereal and Legume Flours.

Consumption of cereals (and particularly ancient cereals) is considered the base of a healthy diet, and all current dietary guidelines have cereals at the bottom of the nutrition pyramid. Together with cereals, legumes are an excellent source of nutrients and nutraceuticals. The effects of agroindustrial pretreatments (flaking and precooking processes) on the antioxidant potential of flours from ancient cereals and legumes were studied. The extraction of free hydrophilic phenolic compounds was carried out in a hydroalcoholic solvent mixture via an ultrasound-assisted process. Furthermore, the solid residue was successively hydrolyzed by an alkaline solution to extract the bound phenolic fraction. Both free and bound extracted fractions were then quantitatively characterized for total polyphenolic and flavonoid contents, and the antioxidant potential was determined by carrying out the ABTS and DPPH radical scavenging assays, expressing the results (in both cases) as the Trolox equivalent antioxidant capacity (TEAC/ABTS and TEAC/DPPH, respectively). The samples were also extracted in organic apolar solvents (acetone or water-saturated iso-butanol) to quantitatively characterize lipophilic antioxidant compounds and pigments. A discussion on the comparison of these analytical parameters of flours obtained from raw, flaked, and precooked cereals and legumes is reported revealing that (i) phenolic compounds are mainly present in the post-hydrolysis extract (bound fraction), (ii) the precooking process significantly reduced the concentration of antioxidants, (iii) the flaking process slightly increased the phenolic content, (iv) legumes were less influenced by pretreatments, suggesting the possibility of using legumes to enrich cereal foods.

Dry extrusion pretreatment of cassava starch aided by sugarcane bagasse for improved starch saccharification.

The enzymatic hydrolysis of native starch lacks efficiency because starch is mostly confined in semi-crystalline granules. To address the challenges associated with gelatinization and render native cassava starch (CS) amenable to enzymatic hydrolysis (enzyme cocktail from Aspergillus awamori and Trichoderma reesei), dry-extrusion pretreatment of CS mixed with sugarcane bagasse (SB) was studied. Results showed that among the CS:SB mass ratios studied (1:1; 1:0.5 and 1:0.25), extruded CS:SB (1:0.25) gave the highest 3-hour glucose yield (71.5%) after enzymatic hydrolysis. Extrusion reduced CS:SB (1:0.25) crystallinity by 78% and increased the intensity of all major FTIR absorption bands by 67-202%. The optimum 3-hour glucose yield from extruded CS:SB (1:0.25) hydrolysis was 74.1%, which was 330% higher than from untreated CS. The water absorption and solubility indices of the treated biomass increased by 145% and 12,640%, respectively under the optimum conditions, aiding the hydrolysis process. The dry extrudates were easy to manipulate and store.

Increasing soluble dietary fiber content and antioxidant activity of wheat bran through twin-screw extrusion pretreatment.

As a by-product during flour production, wheat bran is mainly used as raw material for fodder or fermentation. In the present work, wheat bran was extruded with different moisture conditions and the consequently chemical component, absorption capacity, and antioxidant activity of treated wheat bran were analyzed. Results showed that extrusion decreased the particle size and crystallinity of wheat bran, but increased the soluble dietary fiber content of which from 3.08% to 11.78%. Meanwhile, water holding capacity, oil holding capacity for peanut oil and lard, and swelling capacity of WB-W-G-Na reached 5.67 g/g, 3.34 g/g, 3.58 g/g and 4.3 mL/g, respectively. Moreover, DPPH radical scavenging activity of WB-W-G-Na increased from 6.8% to 18.4% and hydroxyl radical scavenging activity increased from 5.3% to 15.9%. Overall, this work provides an excellent pretreatment method for increasing the functional activities of wheat bran in the food industry.

Effects of rice straw structure on chaetoglobosin A production by Chaetomium globosum CGMCC 6882.

As the most abundant macromolecules in nature, lignocelluloses are served as a promising and renewable source for sustainable production of high value chemical compounds. In present work, extrusion pretreatment with 23% (w/w) distilled water, 2% (w/w) glycerol and 1 g/L NaHCO3 as moisture agent, not only reduced the particle size, crystallinity and component contents (cellulose, hemicelluloses and lignin) of rice straw, but also effectively enhanced chaetoglobosin A yield and degradation rate of rice straw by C. globosum CGMCC 6882. Meanwhile, mycelial biomass of C. globosum CGMCC 6882 increased from 2.9 g/L to 7.0 g/L, mycelia growth time reduced by 2 days and chaetoglobosin A titer increased from 108.4 mg/L to 270.2 mg/L, representing an increase of 149.3%. Furthermore, degradation rate of rice straw by C. globosum CGMCC 6882 increased from 28.93% to 65.38%. This work provides a good guidance for production of chaetoglobosin A from lignocelluloses.

Semi-continuous anaerobic digestion of extruded OFMSW: Process performance and energetics evaluation.

Recently, extrusion press treatment shows some promising advantages for effectively separating of organic fraction of municipal solid waste (OFMSW) from the mixed MSW, which is critical for their following high-efficiency treatment. In this study, an extruded OFMSW obtained from a demonstrated MSW treatment plant was characterized, and submitted to a series of semi-continuous anaerobic experiments to examine its biodegradability and process stability. The results indicated that the extruded OFMSW was a desirable substrate with a high biochemical methane potential (BMP), balanced nutrients and reliable stability. For increasing organic loading rates (OLRs), feeding higher volatile solid (VS) contents in feedstock was much better than shortening the hydraulic retention times (HRTs), while excessively high contents caused a low biodegradability due to the mass transfer limitation. For energetics evaluation, a high electricity output of 129.19-156.37kWh/ton raw MSW was obtained, which was further improved by co-digestion with food waste.

Effect of Ca(OH)2 pretreatment on extruded rice straw anaerobic digestion.

It has been proven that extrusion can change the structure of rice straw and increase biogas production, but the effect of a single pretreatment is limited. Ca(OH)2 pretreatment was used to enhance the enzyme hydrolysis and biogas production of extruded rice straw. After Ca(OH)2 pretreatment, the glucose and xylose conversion rates in enzymatic hydrolysis increased from 36.0% and 22.4% to 66.8% and 50.2%, respectively. The highest biogas production observed in 8% and 10% Ca(OH)2 pretreated rice straw reached 564.7mL/g VS and 574.5mL/g VS, respectively, which are 34.3% and 36.7% higher than the non-Ca(OH)2-loaded sample. The Ca(OH)2 pretreatment can effectively remove the lignin and increase the fermentable sugar content. The structural changes in the extruded rice straw have also been analyzed by XRD, FTIR, and SEM. Considering all of the results, an 8% Ca(OH)2 loading rate is the best option for the pretreatment of extruded rice straw.