Comparison Adsorption of Cd (II) onto Lignin and Polysaccharide-Based Polymers

Given the predominantly negative impact of heavy metals on living organisms, the present study proposed to evaluate the adsorption performances under static conditions of Cd (II) from aqueous solutions on unmodified Sarkanda grass lignin compared to the adsorption performances of polysaccharide polymers chemically functionalized, obtained by synthesis and in their native state, but which, although effective, have a cost price that does not allow for large-scale expansion. To improve the retention of Cd (II) on this aromatic component of the biomass resulting from the processing of lignocellulosic materials, different experimental conditions (pH, concentration, dose and contact time) were followed. The Freundlich and Langmuir isotherms were used to describe the equilibrium conditions. Adsorption kinetics were assessed using the Lagergren I and Ho and McKay II kinetic models, furnishing informative insights into the process mechanism. Lignin adsorption capacity was also analyzed by performing biological tests on tomato seeds (Lypercosium esculentum), since heavy metals are known to be a stress factor for seeds by disturbing the osmotic equilibrium. Through the prism of the investigated parameters and under precisely established experimental conditions, unmodified Sarkanda grass lignin-an aromatic biopolymer-can be recommended as a promising adsorbent for the retention of Cd (II) from aqueous solutions, successfully replacing polysaccharide, especially cellulose-based polymers.

Quality Characteristics and Antioxidant Activity of Fresh Noodles Formulated with Flour-Bran Blends Varied by Particle Size and Blend Ratio of Purple-Colored Wheat Bran

This study explored the noodle-making performance of flour blends with different particle sizes and blending ratios of purple-colored wheat bran and their antioxidant properties. The bran particle size was reduced using an ultra-centrifugal mill equipped with 1, 0.5, and 0.2 mm sieves. The damaged starch and swelling capacity of the bran were analyzed. Quality of the flour-bran blends at different blending ratios was analyzed by solvent retention capacity (SRC). Noodles made from the blends and their corresponding antioxidant activities were examined. The damaged starch and swelling capacity of bran were higher for smaller particles than for larger particles. Water and sodium carbonate SRC values of blends increased as the bran particle size decreased. The smaller the bran particles incorporated in the cooked noodles, the greater firmness and springiness measured. The antioxidant activity of noodles made with blends reflected better embedding of the small particles of bran than the large particles into noodle sheets. Small bran particles significantly enhanced noodles’ quality and antioxidant activity at higher blending ratios than large bran particles. Particle size reduction of bran enhanced the noodle-making performance of flour blended with purple-colored wheat bran; this could increase the utilization of bran to produce noodles with health benefits.

Nutritional and end-use perspectives of sprouted grains: A comprehensive review

Scientific literature is evident that the germinated seeds possess a promising potential for essential nutrients, flavors, and textural attributes over nongerminated grain. In recent decades, sprouting has also been investigated as a potential green food engineering technique to boost the nutritive profile of grains. Sprouting grains have multifold applications in different fields such as baking, pharmaceutical, and cosmetic industries. During sprouting, shifting of molecular structures to macroscopic takes place. Sprouting reactivates the grain metabolism which leads to the catabolism and degradation of antinutrient and macronutrient compounds. These modifications have an effect on human health and on the nutritional content of the foodstuffs. Sprouting grains have high bioactivity against diabetes and cancer. Germination is also an outstanding green food development technique to increase the seed nutritive profile in terms of quality. The present review focuses on the sprouting of grains, changes in nutritional profile, and the technological exploration of sprouted grains.

Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review

Sprouting induces activation and de novo synthesis of hydrolytic enzymes that make nutrients available for plant growth and development. Consumption of sprouted grains is suggested to be beneficial for human health. Positive consumer perceptions about sprouted cereals have resulted in new food and beverage product launches. However, because there is no generally accepted definition of "sprouting," it is unclear when grains are to be called sprouted. Moreover, guidelines about how much sprouted grain material food products should contain to exert health benefits are currently lacking. Accordingly, there is no regulatory base to develop appropriate food labeling for "sprouted foods." This review describes the nutritional and technological properties of sprouted grains in relation to processing conditions and provides guidelines to optimize sprouting practices in order to maximize nutritive value. Relatively long sprouting times (3 to 5 days) and/or high processing temperatures (25 to 35 °C) are needed to maximize the de novo synthesis and/or release of plant bioactive compounds. Nutrient compositional changes resulting from sprouting are often associated with health benefits. However, supportive data from clinical studies are very scarce, and at present it is impossible to draw any conclusion on health benefits of sprouted cereals. Finally, grains sprouted under the above-mentioned conditions are generally unfit for use in traditional food processing and it is challenging to use sprouted grains as ingredients without compromising their nutrient content. The present review provides a basis for better defining what "sprouting" is, and to help further research and development efforts in this field as well as future food regulations development.

Biochemical Quality Indicators and Enzymatic Activity of Wheat Flour from the Aspect of Climatic Conditions

The contents of free sulphydryl groups (SH), disulphide bonds (SS), and free amino groups (NH2) were determined in order to estimate the extent of climatic condition influence on gluten quality. The analysis included four bread wheat varieties grown in two production years (2011 and 2012) with different climatic conditions in different locations. According to our previously reported results, the working hypothesis was that enzyme activity for breadmaking purpose was insufficient. The aim of this paper was to study the influence of naturally present enzymes on the bread quality by the addition of previously extracted and freeze-dried albumins to the base flour as an additive. The selection of samples was made on the basis of different combinations of proteolytic and α-amylolytic enzymes activity levels. For samples from 2012 production year, the content of SH groups was significantly higher. Regarding the SS content, the obtained results exhibited the opposite trend. Variations in NH2 content were dominantly caused by temperature treatment of tested samples. The addition of freeze-dried albumins to bread improved its specific volume in a lesser extent, while bread crumb texture was significantly improved.