Bran Content Research Articles

Total Phenolic and Yellow Pigment Contents and Antioxidant Activities of Durum Wheat Milling Fractions.

The aim of this study was to investigate the distribution of total yellow pigments, total phenolic compounds, and their antioxidant activities in various durum wheat milling fractions. Carotenoid composition of yellow pigment extract was also examined using UPLC. The ABTS radical scavenging activity of the milling fractions decreased in the order of short bran/bran > feed flour > flour/semolina in both total phenolic and total yellow pigment extracts. Yellow pigments extracts from bran, short bran, and feed flour exhibited 5.6–15.4% higher antioxidant activity than those of total phenolic extracts from the corresponding milling fractions. The UPLC results showed a non-carotenoid peak at Rt 0.47 min which was present in fractions of the grain outer layers but absent in semolina and flour. This peak absorbed in the UV range of 271 to 327 nm. These observations suggest that the unknown peak could be composed of phenolic compounds co-extracted in their free form with carotenoids in the polar water-saturated butanol solvent. The compounds in this peak could result in overestimation of carotenoid content and antioxidant activity in bran, short bran and feed flour as the peak contributed to 18.3–26.0% of total carotenoids if it was taken into account.

Zinc partitioning in basmati rice varieties as influenced by Zn fertilization

Zinc (Zn) ferti-fortification using different sources and methods in Zn deficient soils is being advocated to increase Zn concentration in rice kernel as an alternative to pursuing greater Zn-use efficiency (ZnUE). A two-year field study was conducted to assess the effect of Zn application on Zn content and uptake at several growth stages and in several parts of the rice kernel: hull, bran, and the white rice kernel. Variety ‘PB 1509’ with 1.25kgZnha−1 as Zn-EDTA+0.5% foliar spray (FS) at maximum tillering (MT) and panicle initiation (PI) stages registered the highest Zn content in hull, bran, and white rice kernel. Among parts of the rice kernel, Zn concentration decreased in the order hull>bran>white rice kernel, indicating that brown rice kernels are much denser in Zn content than polished rice. Considering the higher Zn accumulation in the bran, brown rice consumption, especially in Asia and Africa, could be recommended to overcome Zn malnutrition. The variety ‘PB 1401’ showed the highest Zn uptake in rice straw, while ‘PB 1509’ showed the highest Zn uptake in hull and white rice kernel. Application of 1.25kgZnha−1 (Zn-EDTA)+0.5% FS at MT and PI and 2.5kgZnha−1 ZnSO4·7H2O (ZnSHH)+0.5% FS at MT and PI resulted in higher Zn uptake than other treatments. On average, about one third of total Zn uptake remained in the white rice kernel, with the remaining two thirds accumulating in both hull and bran of brown rice. Zn-EDTA along with 0.5% FS, despite the application of a lower quantity of Zn leading to the highest Zn mobilization efficiency index (ZnMEI) and Zn-induced nitrogen recovery efficiency (ZniNRE), produced the highest kernel yield. However, of the two Zn sources, Zn-EDTA contributed more to the increase in ZnUE than did ZnSHH.

Larger particle size of oat bran inhibits degradation and lowers extractability of β-glucan in sourdough bread – Potential implications for cholesterol-lowering properties in vivo

Increased digesta viscosity is considered the mechanism underlying the cholesterol-lowering effect of oat β-glucan. Viscosity is mainly related to the molecular weight and concentration of solubilized β-glucan in the digesta and these should therefore be maintained at sufficiently high levels. Bread that includes oat bran is a potential source of β-glucan, but the baking process leads to degradation by β-glucanases present in the flours.In the current study, we investigated the effect of fermentation time as well as of particle size and content of oat bran in breads on the molecular weight, solubility and extract viscosity of β-glucan. Furthermore, we estimated the potential of the breads to have a cholesterol-lowering effect by comparison of molecular weight, solubility and extract viscosity of β-glucan with those of products known to have an effect in vivo.Longer fermentation time and smaller particles were found to lead to lower molecular weight of β-glucan. However, smaller particles also increased its extractability, leading to an overall increase in extract viscosities compared with coarse particles. Bread with the inclusion of 30% finely-milled, but not coarse oat bran was found to induce extract viscosity with the potential of producing a cholesterol-lowering effect despite more degraded β-glucan.

Proximate Composition, Polyphenol Content and Anti-inflammatory Properties of White and Pigmented Italian Rice Varieties

Rice (Oryza sativa L.) is a major staple food for the majority of the world population. Grown and harvested as paddy, it is present on our tables as white rice (milled), brown rice (dehusked) or, after being subjected to thermal processes, as parboiled rice. Recently, pigmented varieties are also appreciated (red and black rice). In this study, we evaluated proximate composition, polyphenol content and anti-inflammatory properties of Italian pigmented rice varieties and bran as well as white rice in different processed forms (milled, parboiled and integral), in order to assess the nutritional and antioxidant properties of Italian rice varieties and their capacity to reduce inflammation. Our results showed that pigmented rice varieties displayed high antioxidant capacity along with the highest flavonoid and polyphenol content. Anthocyanins were mainly present in black rice, whereas alkylresorcinols were found only in red rice. Rice bran proved to be particularly rich in carotenoids. The evaluation of the anti-inflammatory properties using lipopolysaccharide (LPS)-induced mouse RAW 264.7 macrophages pre-treated with extracts obtained from integral, black, red rice and bran showed that the expression of inducible Nitric Oxide Synthase (iNOS) was specifically reduced at both transcript and protein level by extracts, indicating the capacity of rice extracts to modulate the inflammatory response.

Effects of concentrated and dephytinized wheat bran and rice bran addition on bread properties.

Consumption of dietary fiber offers a range of health benefits. Cereal bran has great potential as a dietary fiber source. However, this bran's high phytic acid content and adverse effects on bread quality limit that potential. It is possible to obtain high dietary fiber and low phytic acid bran samples through bran concentration and dephytinization treatments. The dephytinization treatment is an effective method for degradation of phytic acid. The negative effects of wheat bran and rice bran on bread quality decreased significantly following the dephytinization treatments. This study demonstrated that fiber-enriched bread with low phytic acid content and acceptable texture can be produced using concentrated and dephytinized bran.

Partial replacement of fat with oat and wheat bran gels: Optimization study based on rheological and textural properties

Wheat and oat brans, by-products of grain processing, were investigated in the form of gels for partial replacement of fat. The objective of this study was to determine the optimal bran concentration, homogenization temperature and time to create bran gel/vegetable fat model systems (BGF model systems) with similar dynamic rheological properties and spreadability to the control fat. The response surface methodology approach based on Derringer's desirability function was applied, and the highest overall desirability was accomplished with the following parameters: 22.0 g/100 g of bran concentration, 11.7 min homogenization time and 83.2 °C homogenization temperature (for the wheat bran) and bran concentration of 22.0 g/100 g, homogenization time of 10.0 min and homogenization temperature of 95.0 °C (for the oat bran). Oat bran required higher homogenization temperature since its structure was mostly built upon starch gelatinization, while wheat bran was capable of making gels under lower temperatures due to fibre cross-linking.

Effect of Dephytinization by Fermentation and Hydrothermal Autoclaving Treatments on the Antioxidant Activity, Dietary Fiber, and Phenolic Content of Oat Bran.

Fermentation and hydrothermal methods were tested to reduce the phytic acid (PA) content of oat bran, and the effects of these methods on the dietary fiber (DF) and total phenolic (TP) contents as well as the antioxidant activity (AA) were also investigated. Fermentation with 6% yeast and for 6 h resulted in 88.2% reduction in PA content, while it only resulted in 32.5% reduction in the sample incubated for 6 h without yeast addition. The PA loss in autoclaved oat bran sample (1.5 h, pH 4.0) was 95.2% while it was 41.8% at most in the sample autoclaved without pH adjustment. In both methods, soluble, insoluble, and total DF contents of samples were remarkably higher than the control samples. Also for TP in the oat bran samples, both processes led to 17% and 39% increases, respectively, while AA values were 8% and 15%, respectively. Among all samples, the autoclaving process resulted in the lowest PA and the greatest amount of bioactive compounds.

Effects of Bran Prehydration on Functional Characteristics and Bread‐Baking Quality of Bran and Flour Blends

The effect of bran prehydration on the composition and bread‐baking quality was determined using bran and flour of two wheat varieties. Bran was hydrated in sodium acetate buffer (50mM, pH 5.3) to 50% moisture at 25 or 55°C for 1.5 or 12 h. The soluble sugar content in bran increased with prehydration. Decreases in phytate and soluble fiber were observed in prehydrated bran, but insoluble fiber was not affected by prehydration. Likewise, free phenolic content decreased, and there was little change in the content of bound phenolics in prehydrated bran. The compositional changes were greater in the bran prehydrated at 55 than at 25°C, and for 12 than for 1.5 h. Addition of prehydrated bran delayed dough development of bran and flour blends and slightly increased water absorption of dough. A higher loaf volume of fresh bread and lower crumb firmness of bread stored for 10 days were observed in bread containing bran prehydrated at 25°C than in bread containing nonhydrated bran or bran prehydrated at 55°C. The prehydration of bran at 25°C before being incorporated into refined flour for dough mixing improved bread quality by altering bran compositional properties, allowing enough water to be absorbed by fibrous materials in the bran and preventing water competition among dough constituents.

Recovery of Pectinase Obtained by Solid-State Cultivation of Agro-Industrial Residues

Abstract This work aimed to optimize the process parameters for exo-polygalacturonase (exo-PG) recovery and production from Aspergillus niger ATCC 9642. Different types of solvents and extraction solutions (distilled water, NaCl, Tween 80, citrate buffer, and acetate buffer) have been evaluated for enzymes recovery using agitation (12 to 348 rpm), time (4.8 to 55.2 min), temperature (13.2 to 46.8°C), and extraction cycles (10 cycles). Our work's maximum exo-PG activity was 23 U/gwm (68 U/gdm), obtained after 192 h of bioproduction with 9 g orange peel, 4 g corn steep liquor, and 7 g wheat bran concentrations, at 30°C, and 5 × 106 spores/gwm. The maximum recovery was obtained using NaCl (0.1 mol/L) as solvent at a 5:1 (v:w) ratio, 30-55 min, 180 rpm, in one extraction cycle. Optimum pH and temperature for crude enzyme extract were 4.5 and 55°C, respectively.

Physicochemical and sensory attributes assessment of functional low-fat yogurt produced by incorporation of barley bran and Lactobacillus acidophilus.

The aim of this study was to analyze the effect of different amounts of barley bran (0.3%, 0.6%, 0.9%, and 1.2%) on the viability of Lactobacillus acidophilus and the physicochemical and sensory properties of low‐fat yogurt during storage period (28 days). Results showed that L. acidophilus number and viscosity in samples containing barley bran was significantly higher than the control group (p < .05). High levels of barley bran (1.2%) decreased sensory prosperity scores and led to viscosity increment; although sensory prosperity scores of samples containing 0.6% barley bran did not show significant difference with control sample, while the number of L. acidophilus in this treatment was higher than minimal acceptable level (106 CFU/g). Therefore, level of 0.6% of barley bran is recommended for symbiotic yogurt production. According to the present study, a positive correlation was observed between barley bran concentrations in the yogurt with L. acidophilus number.

Optimization of solid-state fermentation for bioherbicide production by Phoma sp .

Abstract In this work the bioherbicide production from Phoma sp. by solid-state fermentation was optimized. Agroindustrial residues such as bagasse, soybean bran and corn steep liquor were used as substrate. The bioherbicide was extracted from the fermented solid and the supernatant was applied for the control of the target plant. The evaluated responses in the bioassay were plant height, root length, fresh and dry weight, number of flowers and phytotoxicity. The results in the bioassays demonstrated that the bioherbicide presented activity towards the target plant and the intensity of the effect was influenced by the formulation of the fermentation medium. The optimized condition for bioherbicide production was (wt%): moisture content 70.0, soybean bran content 30.0 and corn steep liquor (CSL) 20.0, it being possible to obtain an injury phytotoxicity level of 40. The bioherbicide showed a mode of action based on the inhibition of carotenoid biosynthesis.

Pearling Affects the Lipid Content and Composition and Lipase Activity Levels of Wheat (Triticum aestivum L.) Roller Milling Fractions

Wheat bran contains most of the dietary fiber, vitamins, minerals, and antioxidants of the grain. Unfortunately, it readily deteriorates upon storage because it has high lipid contents and lipase activity levels, which can cause rancidity and, hence, when used in food systems, inferior product quality. We here examined the lipid composition and the lipase activities of wheat bran and the impact of pearling prior to milling thereupon. The lipid content of the outer bran layers (2.31% on a dry matter [dm] basis) is lower than that of regular bran (3.81% dm). Nevertheless, these layers have the highest concentration of free fatty acids (FFA, 0.56% dm), which is ascribed to lipid hydrolysis. Indeed, the lipase activity levels in the peripheral layers were three times higher than in the bran itself. Abrading these tissues by pearling prior to milling yielded a bran fraction with about 30% lower FFA content and 30% lower lipase activity level. Pearling offers opportunities to lower the FFA content and lipase activity levels in wheat bran and, hence, to contribute to an improved storage stability of bran.

Degradable polyethylene/rice bran film: Effect of gylcerol

In this study, a degradable film based on polyethylene (PE) and Rice bran (RB) as filler were developed. Low density polyethylene (LDPE) and rice bran (0 - 5 %) were prepared by using twin screw extruder and blown film machine. The effect of 3 phr of glycerol as plasticizer on the biodegradability, tensile properties and morphological properties of LDPE/RB films was evaluated. Increase in rice bran contents had an adverse effect on the tensile strength of LDPE/rice bran films. Incorporation of a glycerol as plasticizer had increased the tensile strength of LDPE/RB films. The addition of glycerol into the films enhanced the distribution and dispersion phase and thus, improved the tensile properties of the films. The SEM micrographs showed that the presence of glycerol in LDPE/RB films improved distribution and dispersion phase and the particle rice bran became smaller in LDPE matrix. The addition of rice bran in LDPE/RB films had increased their biodegradability due to microorganism soil attacks.

Mycotoxin Contamination of Rice in China

Mycotoxin contamination in rice is generally lower than in other cereals such as corn or wheat. However, over 65% of the population in China consumes rice as a staple food. Due to the diversity of the climate across China, the southern region is characterized by high temperatures and humidities, especially in rainy season. Such conditions are optimal for the growth of fungi. The accumulative and transferrable characteristics of fungi mycotoxins pose a great potential threat as confirmed by high incidences of liver cancer in the Yangtze delta region. Major mycotoxins identified in China are aflatoxins and ochratoxin A, as well as fumonisins. The contents of aflatoxin B1 (AFB1 ) in rice are varied among different provinces and regions and generally less than 5 μg/kg. Although high incidences of positive aflatoxins samples have widely been detected, few samples were detected as exceeding the national's maximum residue limit (10 μg/kg). Limited information is available on risk assessment of human health hazards of mycotoxins in rice, children should be paid more attention to due to their having the highest mycotoxins exposure level, although the risks are generally at low levels from rice. Mycotoxins are mainly distributed in the outer layer of the paddy rice (also called rough rice, referring to whole rice grain with the hulls), and the AFB1 content in bran is 8.4 times greater than that in brown rice (hulled rice). Further investigation should focus on isolation and identification of mycotoxins-producing fungal strains, especially unknown mycotoxigenic fungal strains determination. Infection resistant rice breeding of mycotoxigenic fungal species may be a fundamental approach to guaranteeing rice safety in China.

Effects of different vegetable oils on rumen fermentation and conjugated linoleic acid concentration in vitro.

Aim:The objective of this study was to investigate the effect of different vegetable oils on rumen fermentation and concentrations of beneficial cis-9 trans-11 C18:2 conjugated linoleic acid (CLA) and trans-11 C18:1 fatty acid (FA) in the rumen fluid in an in vitro condition.Materials and Methods:Six vegetable oils including sunflower, soybean, sesame, rice bran, groundnut, and mustard oils were used at three dose levels (0%, 3% and 4% of substrate dry matter [DM] basis) in three replicates for each treatment in a completely randomized design using 6 × 3 factorial arrangement. Rumen fluid for microbial culture was collected from four goats fed on a diet of concentrate mixture and berseem hay at a ratio of 60:40 on DM basis. The in vitro fermentation was performed in 100 ml conical flakes containing 50 ml of culture media and 0.5 g of substrates containing 0%, 3% and 4% vegetable oils.Results:Oils supplementation did not affect (p>0.05) in vitro DM digestibility, and concentrations of total volatile FAs and ammonia-N. Sunflower oil and soybean oil decreased (p<0.05) protozoal numbers with increasing levels of oils. Other oils had less pronounced effect (p>0.05) on protozoal numbers. Both trans-11 C18:1 FA and cis-9, trans-11 CLA concentrations were increased (p<0.05) by sunflower and soybean oil supplementation at 4% level with the highest concentration observed for sunflower oil. The addition of other oils did not significantly (p>0.05) increase the trans-11 C18:1 FA and cis-9, trans-11 CLA concentrations as compared to the control. The concentrations of stearic, oleic, linoleic, and linolenic acids were not altered (p>0.05) due to the addition of any vegetable oils.Conclusion:Supplementation of sunflower and soybean oils enhanced beneficial trans-11 C18:1 FA and cis-9, trans-11 CLA concentrations in rumen fluid, while sesame, rice bran, groundnut, and mustard oils were ineffective in this study.

Optimization of durum wheat bread enriched with bran.

An attempt is made in this study to balance the nutritional and sensory quality of bread. In particular, the formulation of a functional durum wheat bread enriched with bran at high concentration has been developed. Organogel concentration and bran particle size have been used as process variables for bread optimization. Bran concentration was increased at value as high as 15%, thus increasing the nutritional content, even though the sensory quality decreased. Bread was scored barely acceptable at 15% bran concentration. Therefore, the organogel concentration and bran particle size have been optimized to enhance bread sensory quality. Results show that it is possible to prepare bread with a significant bran enrichment without compromising its acceptability by adding proper concentration of organogel and using bran in appropriate particles size.

Effect of Zinc on Some Grain Quality Parameters in Bread and Durum Wheat Cultivars

This research was conducted in Isparta, Turkey ecological condition to investigate the effects of different zinc application doses on some quality parameters of bread (Gun-91, Altay-2000) and durum (Kiziltan-91, Kunduru-1149) wheat cultivars. The experiment was set up with three replications according to the randomized complete block design with a split-plot design. The cultivars took place in the main plots whereas the zinc application doses (0, 9, 18, 27 and 36 kg ha-1 Zn) were in the sub-plots. Phosphorus and nitrogen fertilizers providing 40 kg ha-1 of P2O5 and 80 kg ha-1 of N were applied to the plots. According to the result of variance analysis, different zinc application in wheat cultivars had significant effect on the grain quality parameters. But zinc fertilization had no effect on test weight. The effect of Zn treatment found statistically important on sedimentation and wet gluten content of flour, Zn, P and crude protein contents of bran and flour. In all cultivars, Zn application increased sedimentation, wet gluten content, protein, Zn content and P content in bran. However, the Zn application decreased the amount of P in flour. Also, protein, Zn and P contents were higher in the bran than in the flour. In the research results, it was found that Zn application had a positive effect on quality parameters, but high Zn doses affected both grain yield and quality parameters negatively.

Study on minerals status of dairy cows and their supplementation through area specific mineral mixture in the state of Jharkhand.

BackgroundDeficiency of macro and micro-minerals in the ration of dairy cows adversely affects growth, milk production and reproduction efficiency. It is essential to examine mineral concentrations in feeds offered to dairy cows in practical farms.MethodsTwo villages from each taluka were selected at random for taking representative samples of feeds, forages and hair. Within the village, help was sought from village milk producers and district animal husbandry officer for identification of 4 to 5 farmers and collection of representative samples. All the samples were processed and analyzed for chemical composition as well as major macro and micro-minerals, using Inductively Coupled Plasma-Optical Emission Spectrometer.ResultsCa content in wheat straw (0.29%), crushed maize (0.02%) and wheat bran (0.12%) was found to be below the critical level (0.30%). The P content in concentrate ingredients was high (0.26–0.96%), but low in dry roughages (0.06–0.12%). Cereal straws (0.14%) and grains (0.12%) were deficient in Mg. Feeds and forages were found to be adequate in K (1.50%). Cereals straws were found to be deficient in S (0.11%). Greens were good source of Cu (12.02 ppm). Wheat straw was found to be low in Zn (18 ppm), but high in Mn (225 ppm) and Fe (509 ppm). Local grasses and azolla green were found to be rich source of Co (>1.00 ppm). Se (0.63 ppm) was present in appreciable quantities in most of the feedstuffs.ConclusionsFrom the present study, it was apparent that the feeds and forages available in the state of Jharkhand may not meet the requirements for Ca, P, Mg, Cu, Zn and Co in order to sustain a milk production of ~10 kg/day. Therefore, it is necessary to supplement these deficient minerals through area specific mineral mixture in the ration of dairy cows for improving productivity and reproduction efficiency.

&lt;b&gt;Elephant grass silage with the addition of crambe bran conjugated to different specific mass

This study aimed to evaluate the effects of inclusion of crambe bran concentrations (Crambe abyssinica Hochst.) with different specific masses in elephant grass silage (Penninsetum purpureum Schum.). For that, the bromatological and microbiological compositions of the experimental silages were determined. We used 48 mini silos distributed in a completely randomized design, arranged in a factorial 4 × 3, four levels of inclusion of crambe bran (0; 10; 20 and 30%) and three specific masses (400; 500 and 600 kg MN m-3), with four replications. After 240 days of fermentation the silos were opened. It was observed linear effect on DM, CP, NDFap, ADFap, HEM, LIG, NFC, TC and population of bacteria that produce lactic acid with the addition of crambe meal. There was interaction between the crambe bran factors and specific masses on the values of pH and N-NH3. For MM variables and yeast count there was a negative linear effect due to the evaluated specific mass. The inclusion of crambe bran helps to increase the fermentative profile and the bromatological composition of elephant grass silages studied, and the best results were obtained with the addition of 30% of this coproduct, based on the natural matter.

Ethanol production by solid-state saccharification and fermentation in a packed-bed bioreactor

In this work was presented a sequential strategy to optimize and scale-up the production of ethanol by solid-state saccharification and fermentation using rice bran as substrate. In the first step, fermentation was carried out in Erlenmeyers to study the influence of eight variables by means of a Plackett Burman design. After the choice of most significant ones, a central composite rotational design (CCRD) for three independent variables (rice bran concentration, moisture content and inoculum size) was conceived to optimize the ethanol production in a packed-bed bioreactor. From Erlenmeyers to packed bed bioreactor the process was scaled-up 10 times. Maximum ethanol production in the packed-bed bioreactor was 135 ± 10.8 g kg−1 at inoculum size, rice bran concentration and moisture content of 10% v/v, 62.5% w/w and 65% w/w, respectively. The ethanol yield obtained in the packed-bed bioreactor was similar to that in the erlenmeyers flasks (138.7 g kg−1), validating the strategy adopted for optimization and scale-up.