Beet Fiber Research Articles

Pharmacological protection of the detoxification activity of animals’ liver with the help of phospholipid and polysaccharide nature substances complex

Currently, among chemical pollutants a significant danger to the health of animals and humans represent oxygen-containing nitrogen compounds nitrates and nitrites, which are widely used as mineral fertilizers. The article presents data on the study of chronic nitrate intoxication, reproduced in laboratory animals and its pharmacological correction with a complex of substances of phospholipid and polysaccharide nature. The introduction of sodium nitrate to non-linear rats for 30 days at a dose of 3.8 mg per animal leads to the development of intoxication in rats with dominant signs of liver damage. On this background, the use of the complex of beet fiber and rapeseed lecithin leads to a weakening of nitrate toxicosis, which is demonstrated by an increase in rats’ body weight, weakening of the clinical manifestations of intoxication, a decrease in cytolytic syndrome, intrahepatic cholestasis and impaired protein synthesis function of liver.

Cross-Linking of Fibrex Gel by Fungal Laccase: Gel Rheological and Structural Characteristics

Sugar beet fibre (fibrex) is an abundant side-stream from the sugar refining industry. A self-produced laccase from Funalia trogii (LccFtr) (0.05 U/µg FA) successfully cross-linked fibrex to an edible gel. Dynamic oscillation measurements of the 10% fibrex gels showed a storage modulus of 5.52 kPa and loss factors ≤ 0.36 in the range from 20 to 80 Hz. Comparing storage stability of sweetened 10% fibrex gels with sweetened commercial 6% gelatin gels (10% and 30% d-sucrose) indicated a constant storage modulus and loss factors ≤ 0.7 during four weeks of storage in fibrex gels. Loss factors of sweetened gelatin gels were ≤0.2, and their storage modulus decreased from 9 to 7 kPa after adding d-sucrose and remained steady for four weeks of storage. Fibrex gel characteristics, including high water holding capacity, swelling ratio in saliva, and heat resistance are attributed to a covalently cross-linked network. Vanillin, as a mediator, and citrus pectin did not enhance covalent cross-links and elastic properties of the fibrex gels. Thus, laccase as an oxidative agent provided gels with a solid and stable texture. Fibrex gels may find uses in pharmaceutical and other industrial applications, which require a heat-resistant gel that forms easily at room temperature. They also represent an ethical alternative for manufacturing vegan, halal, and kosher food.

Sugar beet and apple fibres coupled with hydroxypropylmethylcellulose as functional ingredients in gluten-free formulations: Rheological, technological and sensory aspects

The presented study examined the influence of hydroxypropylmethylcellulose (HPMC), sugar beet fibre (SBF) and apple fibre (AF) incorporation coupled with adequate water levels on gluten-free (GF) batter rheology, bread quality and sensory characteristics. A Box-Behnken experimental design with independent variables: HPMC quantity (2–4 g/100 g), SBF and AF quantity (3–7 g/100 g) and water quantity (180–230 g/100 g depending on the fibre type) based on a maize flour/starch mixture was applied. GF breads with 4 g/100 g HPMC coupled with 3 g/100 g SBF and 7 g/100 g AF reached the highest specific volumes (2.44 cm3/g and 3.97 cm3/g) accompanied with the lowest crumb hardness (2.29 and 2.10 N, respectively). Appealing crust and crumb colour and good sensory characteristics were achieved in GF breads with 4 g/100 g HPMC and 3, 5 and 7 g/100 g SBF or AF. The corresponding GF breads showed enhanced fibre content (4.56–6.07 g/100 g).

Emulsion stabilizing capacity of sugar beet fibers compared to sugar beet pectin and octenyl succinate modified maltodextrin in the production of O/W emulsions: individual and combined impact

Biopolymer-based stabilizers are becoming particularly favourable natural solutions for application in complex systems, such as O/W emulsions. Individual and combined impact of three polysaccharide-based stabilizers (sugar beet fibers, sugar beet pectin and OSA modified maltodextrin) on the formation and stability of corn oil-in-water emulsions was evaluated. The obtained emulsion droplet mean diameters ranged from 4.9 to 10.1 μm, indicating good emulsifying properties of the stabilizers used. The application of sugar beet fibers (SBF) resulted in emulsions with lower creaming index values compared to the sugar beet pectin (SBP) and OSA modified maltodextrin (OSAm) emulsions, hence it significantly affected emulsion stability. The interactions between applied polysaccharide-based stabilizers resulted in significant changes regarding emulsion creaming, zeta potential, droplet size and droplets’ size distribution. Overall, OSAm–SBF combined impact is expressed through the production of emulsions having the most prominent overall characteristics in terms of surface weighted mean diameter, specific surface area and creaming index values. The OSAm and SBP combined influence on emulsion properties is characterized by relatively low values of droplet mean diameters and high level of droplet size uniformity. The possible competition in the process of adsorption on droplet surface is noticed in the experiments where combined SBF and SBP were used.

On the molecular factors of sugar beet pulp polyglycans ensuring their water-holding capacity

The basic structural element of the cell walls of beet pulp is dietary fibers, therefore deep processing of this type of raw material is of considerable interest. One of the main physicochemical properties of dietary fibers used in food production is their water holding capacity. However, dietary fibers of beet pulp, as heterogeneous polymer components, are extremely labile to the conditions of their extraction. In this regard, it is relevant to identify technological factors and their rational sequence, in which the target properties will be expressed to the maximum extent. The authors developed an extensive algorithm for the sequential extraction of dietary fibers from beet pulp with selective processing by homofermental preparations, including various options for the preliminary preparation of raw materials. As a result, samples of beet fibers (mainly homogluacutronanes), corresponding to the key graph nodes of the developed algorithm, were identified. For each sample, the magnitude of water holding capacity was determined, as well as the Raman spectrum on an excitation wave of 785 nm with a spectrum scan duration of 3 s and 50 passes per spectrum. In the process of research, the key influence of the degree of saturation of the cell wall matrix with polyvalent metal ions was established. At the same time, in the presence of cations in the matrix, the number of fermentation stages of the same type and their duration play a key role in the formation of water-holding capacity. In the absence of cations, water holding capacity depends only on the nature of the polymer fermentation products. By the method of principal components, it was established that the water-holding capacity is closely related to the activity of oxygen atoms of glycosidic bonds between the links of the polymer chain, as well as the activity of hydroxyl groups not belonging to the carbohydrate ring. However, the main components used describe only 53.5% of the peak heights dispersion, which may indicate participation in the formation of peaks and any third-party factors, which indicates the necessity of further research.

The modular arabinanolytic enzyme Abf43A-Abf43B-Abf43C from Ruminiclostridium josui consists of three GH43 modules classified in different subfamilies

The abnA gene from Ruminiclostridium josui encodes the large modular arabinanolytic enzyme, Abf43A-Abf43B-Abf43C, consisting of an N-terminal signal peptide, a Laminin_G_3 module, a GH43_22 module, a Laminin_G_3 module, a Big_4 module, a GH43_26 module, a GH43_34 module and a dockerin module in order with a calculated molecular weight of 204,108. Three truncated enzymes were recombinantly produced in Escherichia coli and biochemically characterized, RjAbf43A consisting of the first Laminin_G_3 module and GH43_22 module, RjAbf43B consisting of the second Laminin_G_3 module, Big_4 module and GH43_26 module, and RjAbf43C consisting of the GH43_34 module. RjAbf43A showed a strong α-l-arabinofuranosidase activity toward sugar beet arabinan, highly branched arabinan but not linear arabinan, thus it acted in the removal of arabinose side chains from sugar beet arabinan. By contrast, RjAbf43B showed a strong exo-α-1,5-l-arabinofuranosidase activity toward linear arabinan and arabinooligosaccharides whereas RjAbf43C showed low activity toward these substrates. Although RjAbf43B was activated by the presence of some metal ions such as Zn2+, Mg2+ and Ni2+, RjAbf43A was inhibited by these ions. RjAbf43A and RjAbf43B attacked sugar beet arabinan in a synergistic manner. By comparison, RjAbf43A-Abf43B containing both GH43_22 and GH43_26 modules showed lower hydrolytic activity toward sugar beet arabinan but higher activity toward sugar beet fiber than the sum of the individual activities of RjAbf43A and RjAbf43B, suggesting that the coexistence of two distinct GH43 modules in a single polypeptide is important for the efficient hydrolysis of an insoluble and natural polysaccharide but not a soluble substrate.

Rheology and bread‐making performance of gluten‐free formulations affected by different levels of sugar beet fibre, hydroxypropylmethylcellulose and water

SummaryThis study investigated the application of hydroxypropylmethylcellulose (HPMC) (2%, 3%, 4%), sugar beet fibre (SBF) (3%, 5%, 7%) and water (210%, 220%, 230%) into maize‐based gluten‐free (GF) formulations and their effects on the GF batter rheology and bread quality. HPMC incorporation in higher amounts reduced the compliance values of GF batter samples and increased the values of dynamic moduli indicating an improvement in the GF batter elastic characteristic. The same course of action with a less pronounced influence on mentioned rheological parameters had SBF addition. GF bread quality evaluation in terms of specific loaf volume and crumb texture (hardness, cohesiveness and springiness) reveals that HPMC and SBF incorporation at higher levels enhanced these quality parameters. The inclusion of HPMC and SBF coupled with adequate water content can improve the nutritional value of GF bread without negative influence on bread quality.

THE IMPACT OF THE COOKED SAUSAGE ENRICHED WITH LACTULOSE AND FOOD FIBERS ON THE MORPHOFUNCTIONAL CONDITION OF THE MUCOUS MEMBRANE OF THE LARGE INTESTINE AND MICROBIOTA (MICROBIOCENOSIS) IN RATS

The researches on the development of medical and medical-preventive food products for people with violation of normal intestinal microflora are presented in the article. It was found that, the introduction into the formulation of cooked sausage food beet fibers based on sugar beet, hydrated in a ratio 1:5, in amount 10 % to weight of mince and lactulose, synthesized from lactose, in amount 640 mg/kg mince retains the traditional organoleptic properties of the product. There were carried out comparative morphometric, histochemical and bacterioscopic studies of boiled sausage effect without additives and sausage enriched with food fibers and lactulose on the morphofunctional condition of the mucous membrance of the colon (MMC) of rats. Was shown a significant height increase of epithelial surface of epithelium, an increase of frequency mitoses in the epithelium crypts of intestinal glands (from 0.6 ± 0.08 % to 1.1 ± 0.04 %), there is a tendency of increasing content of goblet ekzokrinnye (from 21.3 ± 5.5 % to 32.4 ± 18.7 %), while the mucosal were intensively produced allopathically mucus, which indicates the stimulation of sausage, enriched with lactulose on the functional status of the surface epithelium and intestinal glands of the mucous membrane of the colon. Based on the studies results of the effect of food beet fibers and lactulose, contained in the ration of rats in large and small intestine were fixed on order greater amount of bifido- and lactobacteries in comparison with the animals control group. Same time, it was found that in the large intestine the number of lactobacilli were much higher in animals receiving experimental sausage.

Cold generation of smoke flavour by the first phenolic acid decarboxylase from a filamentous ascomycete – Isaria farinosa

A decarboxylase (IfPAD) from the ascomycete Isaria farinosa converted ferulic acid to 4-vinylguaiacol (4-VG), a volatile which imparts the distinct “smoke flavor” of pyrolized wood. The activity was enhanced by adding (E)-ferulic acid to the culture medium and peaked with 3.6 U g−1 mycelium (1 μmol 4-VG min−1). The coding sequence of 543 bp was translated into a 25 kDa protein with a homology of 91 % to putative phenolic acid decarboxylases of its teleomorph, Cordyceps militaris, and Beauveria bassiana, the anamorph of Cordyceps bassiana. Cold shock expression in Escherichia coli yielded 411 U g−1 wet mass. Substrate conversion required a hydroxyl substituent para to a trans-unsaturated C3-side chain of the aromatic ring. Km and kcat/Km values were determined to 0.3 mM and 78.4 mM−1s−1 for p-coumaric acid and 1.9 mM and 45.1 mM−1s−1 for (E)-ferulic acid, respectively. The native enzyme and its recombinant counterpart showed pH-optima at pH 6.0 and pH 5.5, and low temperature optima of 19 °C and 14 °C, respectively. IfPAD produced 4-VG from destarched wheat bran and sugar beet fiber, confirming activity on complex plant biomass. This is the first report on the biochemical characterization of a phenolic acid decarboxylase from a filamentous ascomycete.

Enhancement of physicochemical properties of sugar beet fibres affected by chemical modification and vacuum drying

The effects of chemical modification with hydrogen peroxide and different temperatures of vacuum drying (55, 65 and 75°C) on content of soluble and insoluble dietary fibres, physicochemical properties (colour, structure, water binding and swelling capacity) and drying kinetics of sugar beet fibres were studied. An increase in soluble and insoluble fibre ratio for 20–40% and fibre brightness for approximately 25% was achieved by chemical modification compared to the non-modified fibres. Further, swelling and water binding capacities of fibres, after conducting chemical modification, were three to four times higher than for non-modified fibres. Uniform reduction of a drying time with a rising temperature and fluctuating drying rate decrease were observed in modified fibres samples. The mentioned effects are explained by changes in fibre structure upon chemical modification. The whole study indicates that chemical modification and vacuum drying are suitable for sugar beet fibres and that modified fibres can be used as additives in food industry in order to fortify the diet.

Effect of sugar beet fiber concentrations on rheological properties of meat emulsions and their correlation with texture profile analysis

The effect of sugar beet fiber (SBF) concentration on the rheological properties of meat emulsions was determined. In addition, texture profile analysis (TPA) of cooked meat emulsions was carried out to find a possible relationship between the dynamic rheological data and TPA parameters. All studied emulsions exhibited non-Newtonian, pseudoplastic behavior since apparent viscosity decreased with increasing shear rate. The Ostwald–de Waele model was successfully used to describe the flow properties of meat emulsions (R2>0.913). Emulsion systems were characterized as weak gel-like macromolecular dispersions with storage modulus (G′) much greater than loss modulus (G″). A modified Cox–Merz rule was applied by multiplying angular frequency with shift factors (αSF). Material stiffness parameter (Aα) calculated from complex modulus (G*) increased as SBF concentration increased. Significant correlations among the material stiffness data and TPA parameters were observed. It was concluded that TPA parameters could be predicted by using dynamic shear tests, and hence, this will make possible to save time and cost for meat processors when manufacturing a product with acceptable structural or textural characteristics.

Antioxidant capacity of cookies with non-modified and modified sugar beet fibers: chemometric and statistical analysis

Recent studies have confirmed the possibility of an insoluble material to carry out a marked antioxidant activity by a solid–liquid interaction, and in such way opened a new chapter for dietary fiber application in food industry as a functional unit with radical scavenging capacity. Therefore, this paper investigates the possibility of improving the antioxidant activity of cookies with addition of sugar beet fibers. The chemometric analysis was carried out on the experimentally obtained data of the antioxidant activity of the cookies with modified and non-modified sugar beet fibers compared to the cookies with commercially available dietary fiber (Fibrex®) produced in the Nordic Sugar A/S factory, Sweden. The hierarchical cluster analysis and the sum of ranking differences were applied. The introduction of modified and non-modified sugar beet fibers in the cookies formulation showed promising results regarding the cookies EC50 values decline compared to the control samples. Cookies with addition of modified sugar beet fibers showed the best antioxidant activity in the first 4 weeks. Cookies with Fibrex® fibers exhibited the highest antioxidant activity.

Antioxidant and Physicochemical Properties of Hydrogen Peroxide-Treated Sugar Beet Dietary Fibre.

The aim of the present work was to examine if hydrogen peroxide treatment of sugar beet fibre that aimed at improving its physicochemical properties would impair its antioxidant potential. Three different sugar beet fibres were obtained from sugar beet - non-treated fibre (NTF) from sugar beet cossettes extracted with sulphurous acid, treated fibre (TF) from NTF treated with hydrogen peroxide in alkaline solution and commercially available Fibrex(®) . The antioxidant activity of extractable and non-extractable fibre fractions in ethanol/water mixture (80:20, v/v) of three fibre samples was estimated. Non-extractable fractions obtained after alkaline treatment of investigated fibres were much higher in phenolic compounds and possessed higher antioxidant potential than extractable fractions. Ferulic acid was proven to be the dominant phenolic acid. Regarding both extractable and non-extractable fractions, Fibrex(®) had the highest antioxidant activity in chemical tests, while NTF was superior in comparison with TF. Based on the results of Caco-2 cells-based test, all non-extractable fractions possessed potential for reactive oxygen species inhibition. Regarding the extractable fractions, only the TF manifested this effect.Copyright © 2016 John Wiley & Sons, Ltd.

Carob flour and sugar beet fiber as functional additives in bread

The effect of functional additives (carob flour and sugar beet fiber) on empirical rheological dough performance and bread quality was examined. Also the microbiological quality of bread was investigated during 16 days of storage. The study included 5 samples: control (CON), with preservative calcium propionate (CONP), with carob flour (CON-CAR), with sugar beet fiber (CON-SBF) and with a combination of carob flour and sugar beet fibers (CON-SBF-CAR). Samples with functional additives had a higher water holding capacity (2-10%) and extended dough development time due to the presence of dietary fiber. Dough resistance of these samples was significantly increased, especially in CON-CAR, in which the time of final fermentation is remarkably prolonged (20% in comparison to CON). The addition of the functional ingredients (due to hydration properties of dietary fiber) improved texture and sensory characteristics of bread. In sample CON-SBF crumb firmness was significantly reduced (by 70%) while elasticity was increased by 25% compared to CON. Positive effect of addition of sugar beet fiber was proved by improving the elasticity of the crumb and finer crumb structure (sample CON-SBF) in comparison with the addition of carob flour (sample CON-CAR). In bread sample with carob flour there was no microbiological contamination for 16 days of examination, which confirms the fact that carob flour can be used as a natural preservative.

Automated static image analysis as a novel tool in describing the physical properties of dietary fiber

The growing interest in the usage of dietary fiber in food has caused the need to provide precise tools for describing its physical properties. This research examined two dietary fibers from oats and beets, respectively, in variable particle sizes. The application of automated static image analysis for describing the hydration properties and particle size distribution of dietary fiber was analyzed. Conventional tests for water holding capacity (WHC) were conducted. The particles were measured at two points: dry and after water soaking. The most significant water holding capacity (7.00 g water/g solid) was achieved by the smaller sized oat fiber. Conversely, the water holding capacity was highest (4.20 g water/g solid) in larger sized beet fiber. There was evidence for water absorption increasing with a decrease in particle size in regards to the same fiber source. Very strong correlations were drawn between particle shape parameters, such as fiber length, straightness, width and hydration properties measured conventionally. The regression analysis provided the opportunity to estimate whether the automated static image analysis method could be an efficient tool in describing the hydration properties of dietary fiber. The application of the method was validated using mathematical model which was verified in comparison to conventional WHC measurement results.

Plasma Concentrations of GLP-1 and PYY in Rats Fed Dietary Fiber Depend on the Fermentability of Dietary Fiber and Respond to an Altered Diet

Background: It was reported to be associated with intake of dietary fiber and gut hormone. We compared the effect of dietary fiber on the plasma concentration of glucagon-like peptide-1 (GLP-1) and peptide YY (PYY). Methods: Firstly, male Wistar rats (10 wk old) were fed a fiber-free diet (FF diet, AIN-93G-based diet without cellulose) or one of nine FF diets with 5% dietary fiber for 21 days. Cellulose, guar gam (GG), partially hydrolyzed guar gum (PHGG), sugar beet fiber (BF), konjac mannnan (KM), raffinose (RF), hydroxypropyl starch (HPS), hydroxypropyl distarch phosphate (HPDP) and Akamoku (AK) were used as dietary fiber sources. Secondly, we then determined whether the concentrations of GLP-1 and PYY in portal and aorta plasma and microbiota in cecal contents responded to an altered diet. Male Wistar rats (10 wk old) were fed the PHGG diet for 20 days before being changed to the FF diet. Results: The amount of short chain fatty acids (SCFA) in the cecal contents markedly increased in rats fed the GG, PHGG, BF, KM, RF, HPS or HPDP diets compared with SCFA in rats fed the FF, CL or AK diets. The concentrations of GLP-1 and PYY in portal plasma positively correlated with the concentration of SCFA in the cecal contents and cecal tissue weight. The concentrations of GLP-1 and PYY, in the altered diet group decreased to the same concentration as that measured in the FF group. However, it was low the similarities in the cecal bacteria population. Conclusion: The plasma concentrations of GLP-1 and PYY increased with increasing the amounts of SCFA, the products of DF fermentation, in the cecal contents. GLP-1 and PYY plasma concentrations and SCFA concentrations in the cecal contents rapidly responded to the altered diet, but the cecal bacteria population did not.

Sugar beet fiber and Tragacanth gum effects on concrete

As natural concrete supplements, waste materials obtained from food industry plants can substitute synthetic supplements in concrete to help protect the environment. This is an experimental study for examining the effects of Tragacanth gum and sugar beet fiber additives on concrete behavior. Tragacanth gum and sugar beet fiber have numerous applications in industry. Concrete specimens were prepared at six different mixing ratios of additives and subsequently tested. Tensile and compressive strengths, modulus of elasticity, slump, air voids volume and failure modes of the concrete specimens were measured to determine the changes the concrete had undergone due to the addition of sugar beet fiber and Tragacanth gum. Compressive strengths of the samples were between 32 and 37 MPa while the obtained tensile strength is between 3.43 and 3.66 MPa. The results indicated that concrete slump in the specimens exhibited considerable flowability, as in the case of self-compacting concrete. Moreover, increasing the test parameters decreased compressive strength and increased the number of air voids in the concrete. Adding a combination of Tragacanth gum and sugar beet fiber increased air voids and flowability in the concrete. Finally, given the increased concrete slump and concrete setting time, a numerical model was presented using the obtained laboratory results for examining slump variations after mixing the concrete.

The influence of the enriching additives on the dough structure formation and baked muffins

The records, found in literature sources, were analyzed, and it was found that there are no systemized data on a pastry formation when adding powder enriching additives, different in chemical and grain-size composition. The influence of a wheat germ meal and beet fibers on a pastry formation for muffins was studied. Using these additives with different polysaccharide and grain-size compositions favors an effective dough viscosity, elastic and elasticity modules, plastic viscosity, which are positive for the formation of necessary structural-mechanical properties of baked products. It was found that adding enriching additives under study diminishes the adhesion of pastry for muffins that will promote the reduction of technical losses during kneading and forming dough pieces. These properties provide making high-quality baked products.

Characteristics of new sources of food fibers for the enrichment of flour confectioneries

Theoretical and practical approaches to the enrichment of flour confectioneries by food fibers were considered. For this purpose, it was proposed to use secondary plant raw materials, such as products of processing of wheat germs and beet pulp, produced under the trademarks “Wheat germ meal” and “Beet fibers”. The chemical com­position and functional-technological properties of additives were defined. The additives contain a significant amount of minerals, as well as substances with antioxidant properties (polymeric and low-molecular polyphenolic compounds). It is important that the wheat germ meal is the source of protein and vitamin E. Polysaccharides of beet fibers are presented by pectin-cellulose complex mostly, and wheat germ meal – by cellulose-hemicellulose complex. The addi­tives have different grain-size composition, on which beet fibers can be attributed to fine powders, and meal - to coarse ones. It was found that unlit (dark) beet fibers have the greatest water absorbing and oil-binding abilities, and meal - the smallest that can affect the dough structure for flour confectionery.

Impact of Dietary Fibers on Moisture and Crumb Firmness of Brown Bread

The purpose of this study was to investigate the influence of different fibers on firmness and water loss of the crumb of brown bread. The tested fibers were sugar beet fiber, cellulose and inulin. The tests were applied during a storage period of three days. Each fiber-supplemented bread showed decreased firmness on the third day after baking and increased water contents during the entire storage period. There were strong negative correlations between the pressure force, applicated by a Texture Analyzer and the water content. The highest water retention as well as the lowest firmness rate was measured at cellulose-rich breads. From this study it is claimed that all of the applied fibers effected the staling of brown bread, with cellulose showing the strongest reducing effect on water loss and firming.