Young Bamboo Culm Research Articles

Assessment of Density and Anatomical Features of Young and Old Bambusa vulgaris (Schrad. ex J.C. Wendl.) Culm Heights as Sustainable Structural Material in Ghana

This study sought to assess the density and anatomical features of young and old Bambusa vulgaris Schrad. ex JC Wendl. culm heights and, therefore, evaluate their influence on the utilization potential of the culm as a sustainable structural material. Bambusa vulgaris culm of 2-year and 4-year-old were harvested and prepared to the required length of 6 meters for the study. Basic density and anatomical features were carried out. The results showed that the basic density of old bamboo ranges from 652.91 kg/m³ to 729.06 kg/m³, while the young bamboo ranges from 342.33 kg/m³ to 509.52 kg/m³. The vascular bundle arrangement was found to be in Type III and Type IV for the culm heights of both young and old bamboo. The average vascular bundle radial diameter ranged from 761.13 μm to 890.78 μm for the old culm and 727.16 μm to 844.83 μm for the young culm. The average vascular bundle tangential diameter ranged from 499.44 μm to 533.49 μm for the old culm and 425.56 μm to 483.56 μm for the young culm. The radial diameter of the metaxylem vessel of the old culm ranged from 216.81 μm to 54.74 μm, while 214.23 μm to 73.86 μm were for the young culm. Parenchyma tissues ranged from 35%– to 70% for the old bamboo culm and 45% to 75% for the young bamboo culm. Vessel proportion ranged from 6%–12% for the old culm while the young culm ranged from 5%–11%. Fiber proportion ranged from 22% to 54% for the old culm and 19% to 44% for the young culm. Old bamboo had better vascular bundle properties than that of young bamboo. The density is significantly correlated positively to the anatomical properties. Old bamboo is more suitable to be used as the engineered composite material due to its better anatomical features across the culm wall thickness.

Technological and prebiotic aspects of young bamboo culm flour (Dendrocalamus latiflorus) combined with rice flour to produce healthy extruded products

Young bamboo culm flour (YBCF) has proved to be a healthy and sustainable ingredient, due to its high fiber content and high yield of bamboo crops. The present study evaluated the effects of YBCF from Dendrocalamus latiflorus on the physicochemical, technological properties and prebiotic activity of rice-based extrudates aiming to expand its application. The extrudates were produced in a twin-screw extruder with different RF:YBCF concentrations (100:0; 95:5, 90:10, and 85:15 %). During the process, the specific mechanical energy increased as YBCF content increased because of the high shear favored by YBCF particles. With increasing RF replacement by YBCF, the extruded products presented a significant (p < 0.05, by the Scott-Knott test) increase in hardness (57.37 to 82.01 N) and water solubility index (12.80 to 34.10 %), as well as a decrease in color luminosity (L*=85.49 to 82.83), expansion index (2.68 to 1.99), and pasting properties. In addition, all extrudate samples presented bifidogenic activity. Therefore, YBCF exhibited attractive technological properties and can be used as an ingredient in the production of healthy and sustainable extruded products.

Application of magnetic resonance imaging (MRI) technology in the characterization of microstructure and moisture content of young Moso bamboo.

Bamboo nodes play a key role in the hollow structure and the rapid growth of bamboo culm. Studying on the anatomical structure of bamboo is helpful to understand its growth mechanism. Taking the noninvasive, high-resolution and accurate technical advantages of magnetic resonance imaging (MRI), we conducted cross-sectional high-resolution MRI scanning on the tip of young Moso bamboo culm (removed shoot sheath) and extracted the gray value of the MRIs by using MATLAB software to explore the differences of water distribution in nodes, proximal nodes, and internodes. The results showed that numerous vascular bundles were repeatedly twisted and rotated horizontally at the nodal diaphragms and inner wall near the nodal diaphragms of the young bamboo, forming an intricate and highly connected network. The structure protected important tissues from mechanical stress by allocating axial loads, and enabled to laterally transport water and nutrients, which was an important basis for the rapid growth of Moso bamboo in relatively short term. The signal value (also known as brightness value) of MRIs indicated that water content of vascular bundles in young bamboo culm was much higher than that of surrounding parenchyma tissues. The mean value and standard deviation of water content between pixels of internodes were significantly higher than that of nodes, and the values of that in the proximal nodes were intermediate. The development of MRI would play a significant role in the studies of bamboo anatomy, physiology, and biochemistry.

Effects of Extraction Methods on Phenolic Content in the Young Bamboo Culm Extracts of Bambusa beecheyana Munro.

Nowadays, many studies focus on the potential of bamboo as a source of bioactive compounds and natural antioxidants for nutraceutical, pharmaceutical, and food sources. This study is a pioneering effort to determine the total phenolic content, total flavonoid content and free radical scavenging activity, as well as the phenolic identification and quantification of Bambusa beecheyana. The study was conducted by using ethanol, methanol, and water for solvent extraction by applying cold maceration, Soxhlet, and ultrasonic-assisted extraction techniques. The results showed that Soxhlet and ultrasonic-assisted Bambusa beecheyana culm extracts had an increase in the extract’s dry yield (1.13–8.81%) but a constant p-coumaric acid (4) content (0.00035 mg/g) as compared to the extracts from the cold maceration. The ultrasonic-assisted extraction method required only a small amount (250 mL) of solvent to extract the bamboo culms. A significant amount of total phenolics (107.65 ± 0.01 mg GAE/g) and flavonoids (43.89 ± 0.05 mg QE/g) were found in the Soxhlet methanol culm extract. The extract also possessed the most potent antioxidant activity with an IC50 value of 40.43 µg/mL as compared to the positive control, ascorbic acid. The UHPLC–ESI–MS/MS analysis was carried out on the Soxhlet methanol extract, ultrasonic-assisted extract at 40 min, and cold methanol extract. The analysis resulted in the putative identification of a total of five phenolics containing cinnamic acid derivatives. The two cinnamic acid derivatives, p-coumaric acid (4) and 4-methoxycinnamic acid (5), were then used as markers to quantify the concentration of both compounds in all the extracts. Both compounds were not found in the water extracts. These results revealed that the extract from Soxhlet methanol of Bambusa beecheyana could be a potential botanical source of natural antioxidants. This study provides an important chemical composition database for further preclinical research on Bambusa beecheyana.

Comparative study of the partial replacement of Triticum durum semolina in fettuccine pasta by bamboo fiber and young bamboo culm flour

A comparative study was carried out with the partial replacement of Triticum durum semolina in fettuccine pasta with bamboo fiber (BF) and young bamboo culm flour (YBCF) regarding the consumer demand for healthier products and the inconvenience of using wheat bran in whole-grain pasta. Through a 2² central rotation composite design (CCRD), with five trials at the central point, totalling 13 essays (P1-P13) with independent variables X (0% to 3.5% of BF) and Y (YBCF) (0% to 3.5% of semolina substitution). There was no significant effect of the variables on optimal cooking time (OCT), mass gain (MG), volume increase (VI), loss of soluble solids (LSS), and force to cut of samples, although there was an increase in the color parameters L* and a*. Pasta P7, P8, and P10 showed average scores in sensory analysis within the region of acceptance as a control pasta. Therefore, it was possible to use YBCF in pasta production, suggesting a balance in managing bamboo clumps.

Analysis of financial feasibility of cultivation of bambu ampel kuning (Bambusa vulgaris var. striata) as a bamboo shoot resource

Bamboo shoots are buds in the root system of bamboo that grow and develop into young bamboo culm. The root system of bamboo, which has many internodes and buds produces many shoots but not all of them can grow and develop into bamboo shoots. Bamboo shoots can be used as a horticultural food commodity because they are usually harvested and consumed as a vegetable for several dishes. The purpose of this study is to analyze the financial feasibility of bambu ampel kuning (Bambusa vulgaris var striata) cultivation as a producer of bamboo shoots based on indicator criteria NPV, Net B/C, IRR, and payback period. Data are collected using field observations, interviews, and discussions with bamboo garden owners covering cultivation techniques, production facilities, and labor. The results show that the NPV value of Rp. 137,097,914.5 is greater than zero, the Net B/C of 2.309 is greater than one, the IRR value of 42% is greater than the interest rate used by 12%, and the payback period in the 5th year of the age of the bamboo shoot-producing business of 15 years. Based on the criteria for financial feasibility indicators, the cultivation of bambu ampel kuning (Bambusa vulgaris var striata) as a producer of bamboo shoots is feasible. We recommended cultivating bamboo shoots in marginal areas.

Young culm of Dendrocalamus asper, Bambusa tuldoides and B. Vulgaris as source of hemicellulosic dietary fibers for the food industry

Bamboo is a grass that has gained economic attention in the food industry as a source of dietary fiber, and the young bamboo culm may be an alternative to supply fibers to the market. The objective was to evaluate and characterize different portions (bottom, middle and top) of the young bamboo culm fibrous fractions from Dendrocalamus asper, Bambusa tuldoides and B. vulgaris regarding their color parameters, physicochemical composition and hemicellulosic polysaccharide characterization. Fibrous fractions were obtained after starch extraction and results showed high amounts of total dietary fiber (79–89%). The hemicellulosic polysaccharide contents (35.4–41.5%) demonstrated great potential for commercial extraction and so, we extracted them with alkali and fractionated regarding their solubility in cold-water. Insoluble polysaccharides (KP fractions) were obtained in higher yields (from 21.2% to 38.5%) than the soluble ones (KS fractions, yields from 2.3% to 5.2%). Monosaccharide composition showed mainly xylose and arabinose, with some minor amounts of mannose and galactose in some fractions. In a detailed NMR analysis, the presence of neutral xylans and arabinoxylans could be observed in all studied bamboo species, which can be used in food products and also in the production of xylooligosaccharides (XOS), biomaterials and biofuels.

Bamboo as an eco-friendly material for food and biotechnology industries

Bamboo is popularly known for industrial applications in papermaking, furniture, building sector, shoot-based food products, fiber extraction, and as a raw material in biotechnology and bioprocesses. Young bamboo culms have proven to be a potential material for fiber and/or starch extraction for food applications; however, further studies are needed to evaluate the potential of the various bamboo species. In addition, studies addressing the economic viability of bioprocesses using bamboo culms as raw material, the treatment of biomass for full utilization of plant material, and the evaluation of the effluents generated are also required.

Bambusa vulgaris starch: Characterization and technological properties

The starch industry has grown quickly, and starch production has expanded around the world because it is a very versatile ingredient, despite limits in some foodstuffs. So, this study aimed to analyze morphology, physic and chemical characteristics of the starch extracted from three different parts (bottom, middle and top) of the young bamboo culm of B. vulgaris (SB, SM, and ST, respectively). The obtained data were evaluated by analysis of variance and Scott-Knot test (p < 0.05), and no significant difference was observed between SB, SM and ST samples. The starches presented yellowish coloration (L* > 88, a* > −0.2, and b* > 9), and SEM images showed compound granules with polyhedral shapes and average diameter of 6.55 µm; apparent amylose content of 37.45%, wherein SB and SM showed characteristics of resistant starch type 2, whereas ST was more similar to normal starch. Amylopectin presented high proportion of chains with DP 13–24 and lower proportion of long chains, corroborating with A-type crystalline pattern. The absence of a shoulder in the branch chain length distribution, suggest a perfect crystalline structure, similar to starches from D. asper and B. tuldoides. DSC shows gelatinization temperatures higher than 80 °C, lower transition temperatures and the percentage of retrogradation above 44%. The results are promising to obtain slow digesting starches, although it is necessary to evaluate the starch from other bamboo species, which may have different characteristics.

Effect of the addition of young bamboo culm flour as a sugar and/or fat substitute in cookie formulations

One of the innovation strategies of the bakery industry is the use of new ingredients capable of increasing the health appeal of products. The objective of this study was to evaluate the effect of partial substitution (15%) of wheat flour by young bamboo culm flour (YBCF) in cookies formulations, using a central composite design with two variables (sugar and fat reductions) and three replicates at the central point. Formulations were selected by surface response methodology (p<0.10) and evaluated over 28 days of storage for stability and nutritional composition. Only sugar reduction led to significant differences in the diameter of the cookies. Formulations with 50% of reduction of sugar and fat (F2 and F3, respectively) were selected for the study, in addition to a control formulation (CF). Moisture content and water activity of the cookies remained low throughout the storage, as recommended for the maintenance of the crispness. Cookies F2 and F3 were light-colored, similar to CF, and presented lower energy value (0.83 and 11.73%, respectively), compared with CF. These results indicate that YBCF may be a promising ingredient for the bakery industry, once it contains high fiber levels and allows the reduction of up to 50% sugar and fat in cookies.

Changes of Chemical Composition and Hemicelluloses Structure in Differently Aged Bamboo ( Neosinocalamus affinis) Culms.

To study the differences in chemical composition analysis and spatial distribution of young Neosinocalamus affinis bamboo, we used the methods of standard of National Renewable Energy Laboratory and confocal Raman microscopy, respectively. It was found that the acid-soluble lignin and acid-insoluble lignin content showed an inverse relationship with the increasing bamboo age. Raman analysis revealed that Raman signal intensity of lignin in both the secondary cell wall and the compound middle lamella regions showed a similar increase trend with growth of bamboo. In addition, eight hemicellulosic fractions were obtained by successively treating holocellulose of the 2-, 4-, 8-, and 12-month-old Neosinocalamus affinis bamboo culms with DMSO and alkaline solution. The ratio of arabinose to xylose of hemicelluloses was increased with the growth of bamboo. FT-IR and NMR analyses revealed that DMSO-soluble hemicelluloses of young bamboo culms are mainly composed of highly substituted xylans and β-d-glucans.

Physicochemical and structural properties of starch from young bamboo culm of Bambusa tuldoides

Starch is used in a wide variety of food and non-food industrial applications. However, in some cases, it is necessary to apply physical and/or chemical treatments to alter some properties, besides being an expensive process, it is environmentally unfriendly. So, the objective of this study was to characterize the morphology, structure, physicochemical and thermal properties of starch extracted from three different parts of the young culm (bottom-SB, middle-SM and top-ST) of B. tuldoides. The obtained data were evaluated by ANOVA and Scott-Knot test (p < 0.05). The starches presented pale yellow coloration and high luminosity (on average a* = 0.65, b* = 11.26 and L = 89.39), besides polyhedral shape and small size (on average 4.64 μm) observed by optical (OM) and scanning electron (SEM) microscopies. The starches showed apparent amylose content similar to starches from cereals and isolated from bamboo seeds. The molecular size distribution of amylose chains corroborates with SM (33.35%) and ST (24.48%) amylose content, since they presented the highest values. The highest proportion of chains of amylopectin were observed for DP 13–24, without significant difference between the samples, which sustain with A-type polymorph presented for all the samples. Transition temperature above 81 °C was observed and agree with the higher proportions of amylopectin short chains. The obtained starches presented characteristics of native starches and were similar to the starches traditionally used. Thus, starch from the young culm of bamboo would be an alternative source to traditional starches, such as rice, wheat or corn, sustaining with its potential for industrial applications.

Characterization of young bamboo culm starch from Dendrocalamus asper.

The search for new and natural ingredients has been stimulated by the food and non-food industries, and the fresh young bamboo culm of Dendrocalamus asper emerges as promising for industrial production due to its composition with >10% of starch. So, this study aimed to characterize starch, extracted in aqueous solution, from three different parts (bottom, middle and top) of the young bamboo culm of D. asper (SB, SM and ST, respectively). Morphological and physicochemical characteristics of the young bamboo culm starches were evaluated, besides thermal properties, and the obtained data were evaluated by ANOVA and Scott-Knot test (p < 0.05). The starches presented pale yellow coloration, with high luminosity (L* > 89), and lower index in the red region. SEM images showed compound granules, which under polarized light exhibit a Maltese cross. The starches presented polyhedral shape and small size with an average diameter of 5.4 μm. All the samples presented low moisture (7.0 g/100 g), protein (2.0 g/100 g), lipid (0.3 g/100 g) and ash (1.0 g/100 g) contents. ST and SB showed apparent amylose content similar to starches from cereals and isolated from bamboo seeds. This agress to molecular size distribution of starch chains, since the SB, SM and ST presented amylopectin levels higher than those of amylose, as well as normal starches. The chain length of amylopectin presented the main peak at DP 12-13 and the second on at DP 43, similar to cereals like wheat, rice and barley. Its chain has higher proportion of short chains, which corroborates with the A-type polymorph presented. Concerning about thermal properties, all the samples presented high gelatinization temperature (>78 °C) and low enthalpies values (<6.35 J·g-1), which indicates the greater molecular organization. The gelatinization temperatures of gelatinized starches were lower than the native ones. The physicochemical and thermal characteristics of the obtained starches corroborate with the success of the extraction, which keep the starch granule native, and were similar to those of other starches already used in food and non-food products.

Young bamboo culm: Potential food as source of fiber and starch

With the objective of widening the use of bamboo in the food industry, the present work aimed to produce and characterize the young bamboo culm flours from varieties Dendrocalamus asper, Bambusa tuldoides and Bambusa vulgaris as potential sources of fiber and starch. The young culms were collected, cut in three sections (bottom, middle, top), processed into flour, and they were physically, chemically and technologically analyzed. The data were obtained in triplicate and evaluated by means of average differences, using analysis of variance (ANOVA) and Scott-Knott test (p<0.05). The young bamboo culms flours presented low values for moisture content (<10g/100g), protein, lipids and ash contents (<3g/100g). Regarding the carbohydrates profile, the flours were significantly different in their sugar, starch and total fiber contents. All flour samples presented a potential for fiber extraction (>60g/100g), and the varieties B. vulgaris and D. asper, presented an additional potential for starch extraction (16 and 10g/100g, respectively). Regarding technological characteristics, all flours presented bright yellow color, lightly acidic pH (>5.0), water solubility index (WSI) lower to 2.5%, excepting D. asper, which presented a WSI superior to 7.5%. In this way, the evaluated young bamboo culms present potential application in the food industry as flours and as source of fibers; in addition, the varieties D. asper and B. vulgaris can also be used for starch extraction.

Relationship Between Mandibular Asymmetry, Oviposition Hole, and Oviposition Substrate Hardness in Two Bamboo-Using Lizard BeetlesDoubledaya tonkinensisandD. sinuata(Coleoptera: Erotylidae: Languriinae)

Mandibles and genae of adult females of most members in the genus Doubledaya (Coleoptera: Erotylidae: Languriinae) exhibit distinct left–right asymmetry, i.e., the left side of the traits is larger than the right, which may facilitate boring into hard materials for oviposition; females of D. bucculenta and D. sinuata excavate holes or relatively deep depressions with their mandibles on internodes of dead bamboos to deposit the eggs on the inner surface of internode cavities. To determine the relationship between the degrees of mandibular and genal asymmetry and hardness of oviposition substrates, we measured the mandibular length and genal width of D. tonkinensis and D. sinuata , both of which oviposit on Sinobambusa sat bamboos, and examined the structure of their oviposition holes. For D. tonkinensis , we additionally examined the features of host culms. D. tonkinensis females showed a slight degree of left-directional asymmetry in the mandibles compared to males. By contrast, D. sinuata females showed distinctly marked left-directional asymmetry in the mandibles and genae. Females of D. tonkinensis excavated soft walls of internodes of weakened, young bamboo culms, whereas D. sinuata excavated hard internode walls. Cross sections revealed that the holes of D. tonkinensis and D. sinuata were funnel-shaped, indicating that the females first excavate a cone-shaped depression in the internode using mandibles followed by ovipositor’s penetrating wall from the bottom of the depression to the inner surface of the internode cavity. The results strongly suggest that the markedly asymmetric mandibles of Doubledaya females facilitate oviposition into hard substrates.

Young bamboo culm flour of Dendrocalamus asper: Technological properties for food applications

Although bamboo is an agricultural product that moves billions of dollars in international trade, only its shoot has fiber production and use in food application. This study aimed to produce and evaluate the physicochemical and technological characteristics of young bamboo culm flour of Dendrocalamus asper for food application. Young culms were collected and divided into three fractions: bottom (B), middle (M) and top (T). The fractions were dried, ground, sieved and separated into two different particle sizes: F1 (d > 0.425 mm) and F2 (d ≤ 0.425 mm), totaling six samples: BF1, BF2, MF1, MF2, TF1 and TF2. The flours presented significant differences in proximate composition, whereas ash, protein and lipid contents were below 2%, and these flours can be considered as sources of fiber (67–79 g/100 g) and starch (from 6 to 16 g/100 g). Water absorption index (WAI) and water solubility index (WSI) were significantly higher for the bottom samples (BF1 and BF2), compared to the other flours. Color parameters indicated white yellow color for all flours, being all the samples F1 (BF1, MF1 and TF1) clearer than flour F2. The results of this study open new perspectives for the food application of young bamboo culm flour.

STUDI PENGARUH UMUR DAN TINGGI BATANG TERHADAP STRUKTUR SERAT SIFAT FISIK MORFOLOGI DAN KIMIA BATANG BAMBU APUS Gigantochloa apus Kurz

Characteristic and anatomical study of Gigantochloa apus was carried out to know the fiber structure, morphological, physical, and chemical properties on various age and part of culm height. The research was done by ex post facto design and the data was analyzed by observational description. For anatomical observation, materials were processed using paraffin, PEG, and wood method and maceration for fiber structure. The result showed that inter-nodus amount, diameter, and wall thickness was increase in older culm. Fiber length was 3.8 mm in average, and older culms have longer fiber than the young ones and within the same culm, the lower part had longer fibers than the upper part. The fresh density (0.97-1.17 g/ml) and the oven dry density (0.57-0.79 g/ml) of this bamboo, it was higher for the older culm than younger culm. Liquor sorption (in NaOH 5 percent solution) into bamboo chips was fairly good. The sorption into the young bamboo was faster and better than into older bamboo. Young bamboo culms contain more water than older culms and the top part within the same culm contain litte water than lower part. The total cellulose in young bamboo culm was higher than the older (64 percent-54 percent), but the lignin on the contrary in lower (14 percent-28 percent). At the bottom part, the lignin was higher than the upper prt. The ash content was high (1.6 percent-4.5 percent) and its fluctuated based on age and the height part of culm.

Causal analysis of the invasion of broad‐leaved forest by bamboo in Japan

Abstract. In southwestern Tokyo the area covered by bamboo forest has expanded by a factor of 2.7 over the last 26 years. This has mainly been due to bamboo (Phyllostachyspubescens) invading secondary broad‐leaved forests, probably after these were abandoned. In the first stage, bamboo sprouts develop from rhizomes at the periphery of the broad‐leaved forest and then grow very quickly into young culms. In the next phase culm density increases annually, while the existing broad‐leaved trees gradually lose their vitality and die. Finally, the broad‐leaved forest is completely replaced by bamboo forest. The competitive ability of bamboo, based on its morphological and growth features, is suggested as the causal factor for the invasion: (1) bamboo can invade a neighboring broad‐leaved forest by its vigorous rhizomes; (2) young bamboo culms can break through the canopy of broad‐leaved trees; (3) bamboo quickly forms a crown in or above the canopy of the broad‐leaved forest; (4) bamboo is very tolerant of strong wind and heavy snow accumulation; (5) bamboo culms, being very pliable during strong wind mechanically damage neighbouring broad‐leaved trees.