The effects of various thermal processes on dietary fibre and starch content of whole grain wheat and white flour

Unveiling the breadmaking transformation: Structural and functional insights into Arabinoxylan

To understand the changes in arabinoxylan (AX) during breadmaking, multi-step enzyme digestion was conducted to re-extract arabinoxylan (AX-B) from AX-fortified bread. Their structural changes were compared using HPSEC, HPAEC, FT-IR, methylation analysis, and 1H NMR analysis; their properties changes in terms of enzymatic inhibition activities and in vitro fermentability against gut microbiota were also compared. Results showed that AX-B contained a higher portion of covalently linked protein while the molecular weight was reduced significantly after breadmaking process (from 677.1 kDa to 15.6 kDa); the structural complexity of AX-B in terms of the degree of branching was increased; the inhibition activity against α-amylase (76.81 % vs 73.89 % at 4 mg/mL) and α-glucosidase (64.43 % vs 58.08 % at 4 mg/mL) was improved; the AX-B group produced a higher short-chain fatty acids concentration than AX (54.68 ± 7.86 mmol/L vs 44.03 ± 4.10 mmol/L). This study provides novel knowledge regarding the structural and properties changes of arabinoxylan throughout breadmaking, which help to predict the health benefits of fibre-fortified bread and achieve precision nutrition.

Rapid Ultrasound-Assisted Starch Extraction from Sago Pith Waste (SPW) for the Fabrication of Sustainable Bioplastic Film

The present study was conducted to optimize the extraction yield of starch from sago (Metroxylon sagu) pith waste (SPW) with the assistance of ultrasound ensued by the transformation of extracted starch into a higher value-added bioplastic film. Sago starch with extraction yield of 71.4% was successfully obtained using the ultrasound-assisted extraction, with the following conditions: particle size <250 µm, solid loading of 10 wt.%, ultrasonic amplitude of 70% and duty cycle of 83% in 5 min. The rapid ultrasound approach was proven to be more effective than the conventional extraction with 60.9% extraction yield in 30 min. Ultrasound-extracted starch was found to exhibit higher starch purity than the control starch as indicated by the presence of lower protein and ash contents. The starch granules were found to have irregular and disrupted surfaces after ultrasonication. The disrupted starch granules reduced the particle size and increased the swelling power of starch which was beneficial in producing a film-forming solution. The ultrasound-extracted sago starch was subsequently used to prepare a bioplastic film via solution casting method. A brownish bioplastic film with tensile strength of 0.9 ± 0.1 MPa, Young’s modulus of 22 ± 0.8 MPa, elongation at break of 13.6 ± 2.0% and water vapour permeability (WVP) of 1.11 ± 0.1 × 10⁻⁸ g m⁻¹ s⁻¹ Pa⁻¹ was obtained, suggesting its feasibility as bioplastic material. These findings provide a means of utilization for SPW which is in line with the contemporary trend towards greener and sustainable products and processes.

Study of Edible Plants: Effects of Boiling on Nutritional, Antioxidant, and Physicochemical Properties

The consumption of vegetables in Mexico includes a wide variety of plants that grow naturally as weeds in the fields. The intake of these vegetables is very important in the Mexican diet because these plants supply an important input of nutrients and compounds such as fiber, vitamins, minerals, and antioxidants. Thus, the plants may be universally promoted as healthy. However, there is little information about these vegetables of popular consumption, especially in terms of the nutritional changes caused by boiling. To determine the influence of boiling on five plants of popular consumption in Mexico, the nutritional composition (proximal analysis, dietary fiber, and oxalates), antioxidant compounds (ascorbic acid, phenolics), antioxidant activity (measured by ABTS and DPPH assays), and physicochemical characteristics (water retention capacity, viscosity, color, and SEM) were evaluated. The boiling affected the nutritional composition of plants, mainly soluble compounds as carbohydrates (sugars and soluble fiber), ash, ascorbic acid, and phenolic compounds and caused changes in food hydration and color. Therefore, it is recommended that these plants be consumed raw or with short boiling times and included the cooking water in other preparations to take advantage of the nutrients released in the food matrix. In the future, to complete studies, 3 to 5 min of cooking should be considered to minimize undesirable modifications in terms of the vegetables' composition.

Extraction of high-amylose starch from Radix Puerariae using high-intensity low-frequency ultrasound

High-amylose starch is in great demand in the food industry due to its unique functional properties but has very limited source. In this study, high-amylose starch was successfully extracted from Radix Puerariae using ultrasound extraction. The effects of ultrasound intensity (15.29, 20.38, 22.93, 24.46 and 25.38 kW/m²) and frequency (20 and 45 kHz) on extraction kinetics, and chemical compositions, crystallinity, in vitro digestion behaviour and gelling properties of starches were investigated. It was shown that with the increasing intensity, the extraction rate and content of amylose increased, but for starch the extraction rate increased initially until reached a plateau at an intensity of 24.46 kW/m². With the increasing low-frequency, the extraction rate and content of amylose increased, but the extraction rate of starch decreased. Based on statistical tests, the Logistic model was found to fit well to the extraction kinetics of amylose, and the Peleg model fit well to that of starch. The extraction yield of starch was not significantly affected by ultrasound conditions. The obtained starch has a high-purity with a content of more than 99% dry basis and an unchanged crystallinity. Moreover, the increased amylose content resulted in an increase of the content of slowly digestible starch, resistant starch, and gelling hardness. This study demonstrates that high-amylose starch can be obtained using ultrasound extraction from Radix Puerariae at high-intensity low-frequency.

Influence of heat treatment for some wheat milling fractions on fino bread quality

The influence of incorporating dry-heated wheat bran, at 5, 10, 15, and 20 g/100 g levels with dry-heated wheat germ at 3 g/100 g level, on fino dough rheology and bread quality was studied in comparison with fino bread containing unheated fractions, and white wheat bread. Dry heat treatment showed insignificant effects on the chemical composition and the dietary fibers of wheat bran and wheat germ, but was effective in reducing lipase activity by half in wheat bran, and by 100% in wheat germ. Dough containing dry heated fractions lowered the water absorption, extended the development time, strengthened the protein network, and increased the stability time, starch gelatinization, hot-gel stability, and starch retrogradation. Fino bread had larger loaf volume, darker crumb color, and lesser firm, gummy, and chewy texture. Sensory acceptability of fino bread loaves containing heated fractions indicated significant (P ≤ 0.05) improvement in taste, flavor and overall acceptability scores. Fino bread provided 9.0 to 21.5% of the dietary fiber intake (DFI) for the adults, showed significant loss of phytic acid (30-34%), had higher significant total phenolic contents (109.2-198.2 mg GAE/100 g), and antioxidant activity (40.17-47.46%). Levels of 10 and 15 g heated bran with 3 g heated germ/100 g showed acceptable results among all studied characteristics. Dry heat treatment could be applied on wheat bran and wheat germ to mitigate their negative influences on dough rheological behavior, and to deliver functional fino bread to consumers, with more dietary fiber, high-quality nutrients and antioxidant activity.

An overview of Jatropha curcas meal-induced productive and reproductive toxicity in Japanese quail: Potential mechanisms and heat detoxification

The present study was carried out to investigate the toxic effects of dietary inclusion of raw Jatropha cucas meal [RJM, 3.5%] on productive and reproductive performances of laying Japanese quail and the influence of physical treatment of jatropha meal by heating at [100 ^oc] for 24 or 48 h [JH₂₄ or JH₄₈ respectively] on reducing these effects. The inclusion of RJM in quail diets significantly decreased the egg production, fertility and hatchability percentages and resulted in a high mortality rate. While heat-treated jatropha meal [JH₂₄ or JH₄₈] improved such undesirable effects. The levels of hepatic proteins related to lipid synthesis, cholesterol metabolism and those related to lipid synthesis and transporting to egg yolk were increased in JH₂₄ and JH₄₈ groups than RJM group. Hepatic contents of vitellogenin [VGT-II] and estrogen receptor α [ERα] and circulating estradiol [E2] were improved in JH₄₈ than RJM and JH₂₄ groups however still under the control values. On the other hand, estrogen receptor β [ERβ] were restored to normal control value in both JH₂₄ and JH₄₈ groups. Histopathological investigation revealed that RJM produced various alterations in the histoarchitecture of liver, ovary and oviducts but these alterations were reduced in both JH₂₄ and JH₄₈ groups. From the obtained data we concluded that heating of jatropha meal for 24 h improved its nutritive value and increasing the time of heating is preferable for reduction of the most of toxic impacts indicating that heat treatment can convert toxic jatropha meal to an alternative protein source for livestock feed in a cheap and clean way without combining any other types of treatments.

Note. Low Molecular Weight Carbohydrates in Foods Usually Consumed in Spain

Low molecular weight carbohydrates (LMWC) were determined in foods usually consumed in Spain, namely: rice, biscuits, white bread, noodles, honey, as well as the most common vegetables of the Mediterranean diet. LMWC in foods contained mono-, di- and oligosaccharides; soluble sugars ranged from 0.2% to 83.8% in rice and honey, respectively. All samples contained different amounts of sucrose, glucose and fructose, except for garlic that only contained sucrose (2.4%). Inulin was high in garlic (13.5%), followed by onion (1.4%) and globus artichoke (0.5%). Minor inulin contents were detected in biscuits (0.2%) and a trace in noodles, white bread and endives. Non-digestible oligosaccharides (NDO) detected in the samples ranged from 12% honey, 3.2% garlic, 3.7% onion, 1.3% globus artichoke and minor amounts in noodle, endive, biscuit and white bread. According to the determined LMWC contents and the current intake of these foods in Spain, the amount of mono- and disaccharide would be 4.3 kg/person/year, while that of inulin plus non-digestible oligosaccharides, 0.4 kg/person/year. Thus, the estimated daily intake of the potential prebiotics inulin plus NDO from the foods selected was 1.1 g/person.

Digestive sensitivity varies according to size of dogs: a review

Field observations on food tolerance have repeatedly shown that when fed an identical diet, large breed (>25 kg) dogs present softer and moister faeces than small breed ones (<15 kg). The purpose of this review is to highlight the findings of four PhD theses, carried out between 1998 and 2013, whose objectives were to investigate the anatomical and physiological peculiarities that would explain, at least in part, this observation, as well as their nutritional implication. This work showed that large breed dogs, in contrast with smaller breeds, present a highly developed caecum and colon, which could explain the relatively longer colonic transit time. A prolonged colonic transit time could explain higher colonic fermentative activity, as supported by higher faecal concentrations of fermentative by-products. This effect would be reinforced by increased intestinal permeability and reduced sodium net-absorption. Taken together, these elements could be a possible cause of higher digestive sensitivity in large breed dogs. When prescribing a diet to a small or large breed dog, several aspects of the formulation must be taken into account. For a large breed dog, the general goal is to limit any ingredient that could increase the level of fermentable undigested residues and, in fine, exacerbate colonic fermentation. Highly digestible sources of proteins and starches are therefore strongly recommended to maintain an optimal digestive tolerance. Fermentable fibre sources (i.e. beet pulp and FOS) must also be used in limited quantity in their diet. Conversely, the incorporation of non-fermentable fibre (i.e. cellulose) appears useful to increase their stool quality. For a small breed dog, the general objective is to minimize any ingredient that could excessively limit colonic fermentation and induce in fine constipation. Purified starches and cellulose are therefore not really suitable for them. In contrast, cereals flours as well as non-fermentable fibre provided by cereals are recommended.

Comparison of autoclave, microwave, IR and UV-C stabilization of whole wheat flour branny fractions upon the nutritional properties of whole wheat bread

In this study, whole wheat bread (WWB) prepared by whole wheat flour (WWF) which its branny fraction (35 ± 1% w/w whole flour) previously was stabilized with different processes. Branny fractions obtained by milling of two different Bezostaja-1 wheat samples (medium and high strong) at 65 ± 1% wheat flour extraction ratio. These fractions were stabilized using autoclave (AU), microwave (MW), infrared (IR) and ultraviolet-C (UV-C) methods. Then, WWF obtained by remixing of stabilized branny fraction (35 ± 1% w/w) and wheat flour (65 ± 1% w/w) of same wheat samples. Following this process, WWB was made from WWF. WWB were analyzed to determine their nutritional properties as crude protein, in vitro protein digestibility (IVPD), phytic acid content, total and HCl-extractable mineral concentrations, total phenolic content (TPC), antioxidant activity and total dietary fiber (TDF). While IVPD, TPC and antioxidant activity of WWB increased together with all stabilization methods, a significant (P < 0.05) loss was observed on phytic acid content of the WWB. Especially, UV-C and IR treatments had positive effects on TPC and antioxidant activity. AU and MW stabilization methods increased total mineral and HCl-extractable minerals of WWB. As a result of this study, all stabilization processes had an improving effect on nutritional characteristic of WWB.

Performance and nutrient utilization of growing pigs given an expanded and pelleted diet

A grower diet containing barley, wheat and soya-bean meal was expanded at 110°C and subsequently pelleted at 80°C. This processing was evaluated in laboratory tests as well as in digestibility experiments involving 12 barrows with an average initial live weight of 40 kg. The unprocessed control diet was offered as a meal. Each diet was offered ad libitum to six pigs during a 5-week period. The 1st week was an adaptation period and measurements were not carried out. Each pig was used in two 5-day digestibility trials which were performed in weeks 2 and 4. Neither food intake, weight gain nor food: gain ratio during the whole 4-week experimental period, nor apparent faecal digestibility and apparent retention of protein were significantly affected (P > 0·05) by expanding and pelleting the diet. Processing caused an increase in the in vitro protein solubility (P < 0·05) and reduced the dietary contents of free lysine and methionine (P < 0·05) while the contents of available lysine and free threonine and tryptophan were not significantly changed (P > 0·05). Apparent faecal digestibility of crude fibre increased substantially (P < 0·05) when the diet was processed, resulting in significantly lower production of faecal mass (P < 0·05) as well as lowerfaecal moisture content (P < 0·05). These phenomena were parallelled by a smaller water consumption (P < 0·05). Apparent digestibility and retention of phosphorus and calcium were diminished (P < 0·05) when the diet was expanded and pelleted.

The effects of adding xylanase, vitamin C and copper sulphate to wheat-based diets on broiler performance

1. The study used a 3 x 3 factorial design to evaluate the effects of 3 additives (none; vitamin C [250 mg/kg]; copper sulphate [250 mg/kg]) and 3 enzyme additions (none; Avizyme 1300 [Finnfeeds Ltd, 1 g/kg in food]; Avizyme 1310 [liquid spray, post-pelleting, 0.5 g/kg]). All experimental diets were mixed, heat-conditioned (80 degrees C for 2 min) and pelleted. Copper sulphate (diets NCu; DCu; LCu) and Avizyme 1300 (diets DN; DC; DCu) were added during mixing. Vitamin C was sprayed at 10 ml per kg (diets NC; DC; LC) and the liquid enzyme was diluted 20-fold and sprayed at the same rate (diets LN; LC; LCu), post-pelleting. 2. Additive or enzyme addition did not significantly affect DM intake or liveweight gain (LWG). Enzyme addition improved gain:food (P=0.014), AME:GE (P<0.001), ileal apparent digestibility of DM (P=0.008) and starch (P<0.001), faecal apparent digestibility of starch, crude fat and NDF (P=0.008; <0.001; <0.001 respectively) and reduced in vivo viscosity (P<0.001). 3. Copper sulphate addition depressed gain:food (P=0.047), AME:GE (P=0.002), ileal apparent digestibility of starch (P<0.001) and faecal apparent digestibility of starch (P=0.003) and crude fat (P<0.001) due to a negative additive x enzyme interaction when copper sulphate and dry enzyme were included together. 4. Vitamin C decreased in vivo viscosity by 20% but failed to have any effect on performance. Both enzyme forms gave similar improvements in performance in the absence of copper sulphate.

Modifications to physicochemical and nutritional properties of hard-To-cook beans (Phaseolus vulgaris L.) by extrusion cooking

The objective of this work was to evaluate extrusion cooking as a means to improve the nutritional properties of Phaseolus vulgaris L. that had been stored either at 42 degrees C and 80% relative humidity for 6 weeks or for periods >1 year in cereal stores in tropical conditions. Storage under these conditions resulted in an increase in cooking time increased (7.7- and 12-fold, respectively) as a result of development of the hard-to-cook (HTC) defect. Single-screw extrusion of the milled beans was carried out at four barrel temperatures and two moisture contents. The extrudate bulk density and water solubility index decreased with increasing temperature, whereas the water absorption index increased due to the higher proportion of gelatinized starch in the extruded samples. Both fresh and HTC beans contained nutritionally significant amounts of lectins, trypsin, and alpha-amylase inhibitors, which were mostly inactivated by extrusion. Extrusion also caused a considerable redistribution of insoluble dietary fiber to soluble, although the total dietary fiber content was not affected. Changes in solubility involved pectic polysaccharides, arabinose and uronic acids being the main sugars involved. Stored beans subjected to extrusion cooking showed physical and chemical characteristics similar to those of extrudates from fresh beans.