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Pregled bibliografske jedinice broj: 1135592

The effect of cryo-grinding and size separation on bioactive profile of buckwheat hulls


Radoš, Kristina; Čukelj Mustač, Nikolina; Drakula, Saša; Novotni, Dubravka; Benković, Maja; Kraljić, Klara; Štifter, Sanja; Voučko, Bojana; Ćurić, Duška
The effect of cryo-grinding and size separation on bioactive profile of buckwheat hulls // International journal of food science & technology, 15137 (2021), 15137, 9 doi:10.1111/ijfs.15137 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 1135592 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
The effect of cryo-grinding and size separation on bioactive profile of buckwheat hulls

Autori
Radoš, Kristina ; Čukelj Mustač, Nikolina ; Drakula, Saša ; Novotni, Dubravka ; Benković, Maja ; Kraljić, Klara ; Štifter, Sanja ; Voučko, Bojana ; Ćurić, Duška

Izvornik
International journal of food science & technology (0950-5423) 15137 (2021); 15137, 9

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Antioxidant capacity ; Buckwheat by-products ; cryo-grinding ; dietary fibre ; near-infrared spectroscopy ; rutin ; sieving

Sažetak
Buckwheat hulls (BWH) are a lignocellulosic material with valuable nutrient contents, especially rutin and dietary fibre, which are worth exploring from a food industry perspective. BWH are also a voluminous material that is difficult to grind to very fine particle sizes, which can be achieved under cryogenic conditions. Therefore, we investigated the effect of fractionation by cryo-grinding and size separation (<56, 56–180 and >180 µm) on the dietary fibre content and bioactive profile of BWH. While we hypothesised that micronisation would increase fibre solubility and release of bioactive compounds, we found that BWH must be fractionated to a size <56 µm to show a significant increase in soluble fibre content (106%), rutin (66%), total free phenolic compounds (94%) and antioxidant capacity (45–63%). Moreover, we have shown that near-infrared spectroscopy combined with partial least squares regression can be easily used for rapid scanning of BWH to select the most suitable pre-processing conditions for maximum nutritional value of this food industry by-product.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekti:
IP-2016-06-3789 - Od nusproizvoda u preradi žitarica i uljarica do funkcionalne hrane primjenom inovativnih procesa (GbP-FFood) (Ćurić, Duška, HRZZ - 2016-06) ( POIROT)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb

Poveznice na cjeloviti tekst rada:

doi ifst.onlinelibrary.wiley.com

Citiraj ovu publikaciju:

Radoš, Kristina; Čukelj Mustač, Nikolina; Drakula, Saša; Novotni, Dubravka; Benković, Maja; Kraljić, Klara; Štifter, Sanja; Voučko, Bojana; Ćurić, Duška
The effect of cryo-grinding and size separation on bioactive profile of buckwheat hulls // International journal of food science & technology, 15137 (2021), 15137, 9 doi:10.1111/ijfs.15137 (međunarodna recenzija, članak, znanstveni)
Radoš, K., Čukelj Mustač, N., Drakula, S., Novotni, D., Benković, M., Kraljić, K., Štifter, S., Voučko, B. & Ćurić, D. (2021) The effect of cryo-grinding and size separation on bioactive profile of buckwheat hulls. International journal of food science & technology, 15137, 15137, 9 doi:10.1111/ijfs.15137.
@article{article, year = {2021}, pages = {9}, DOI = {10.1111/ijfs.15137}, chapter = {15137}, keywords = {Antioxidant capacity, Buckwheat by-products, cryo-grinding, dietary fibre, near-infrared spectroscopy, rutin, sieving}, journal = {International journal of food science and technology}, doi = {10.1111/ijfs.15137}, volume = {15137}, issn = {0950-5423}, title = {The effect of cryo-grinding and size separation on bioactive profile of buckwheat hulls}, keyword = {Antioxidant capacity, Buckwheat by-products, cryo-grinding, dietary fibre, near-infrared spectroscopy, rutin, sieving}, chapternumber = {15137} }
@article{article, year = {2021}, pages = {9}, DOI = {10.1111/ijfs.15137}, chapter = {15137}, keywords = {Antioxidant capacity, Buckwheat by-products, cryo-grinding, dietary fibre, near-infrared spectroscopy, rutin, sieving}, journal = {International journal of food science and technology}, doi = {10.1111/ijfs.15137}, volume = {15137}, issn = {0950-5423}, title = {The effect of cryo-grinding and size separation on bioactive profile of buckwheat hulls}, keyword = {Antioxidant capacity, Buckwheat by-products, cryo-grinding, dietary fibre, near-infrared spectroscopy, rutin, sieving}, chapternumber = {15137} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


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