Naslov
Ultrasound‑assisted Modification of Enzymatic and Antioxidant Activities, Functional and Rheological Properties of Oat and Barley Bran

Autori
Grgić, Tomislava ; Pavišić, Zrinka ; Maltar‑Strmečki, Nadica ; Voučko, Bojana ; Čukelj Mustač, Nikolina ; Ćurić, Duška ; Le‑Bail, Alain ; Novotni, Dubravka

Vrsta, podvrsta
Radovi u časopisima, znanstveni

Izvornik
Food and Bioprocess Technology (2023)

Status rada
Online first

Ključne riječi
cereal β-glucanase activity ; complex viscosity ; phytase activity ; phenolic compounds ; phytic acid

Sažetak
Cereal bran possesses enzymes and antinutrients which should be reduced for their usability as a food ingredient high in dietary fiber, minerals, and antioxidants. This study investigated the influence of high-intensity ultrasound on enzymatic and antioxidant activities, phytic acid content (PA), and functional and rheological properties of oat and barley bran. Ultrasonication was performed at three specific energies (87 kJ/kg, 217.5 kJ/kg, and 348 kJ/kg), without or with pulsation (5 s emission, 10 s pause). Bran was assessed for β-glucanase, phytase and antioxidant activities, PA and total phenolic content, hydration, and rheological properties. β- glucanase from oat bran was inactivated up to 82% and from barley bran up to 55%, depending on the ultrasound-specific energy and pulsation. PA and antioxidant activities were higher in native oat bran (PA 17.35 mg/g d.w., FRAP 6.96 μmol TE/g d.w., 3.30 μmol FAE/g d.w.) compared to barley bran (PA 11.53 mg/g d.w., FRAP 2.27 μmol TE/g d.w., 5.30 μmol FAE/g d.w.). In both bran types, phytase activity increased (40–44%) after treatments at 87 kJ/kg, and on average, PA was reduced by 17% in oat bran and by 39% in barley bran. Depending on the energy and pulsation, bran ultrasonication reduced total phenolic content (27–55%), antioxidant activity (by 28–48%), complex viscosity (62–71%), and maximum stress tolerance (46–68%) while increased water swelling (42–48%) and retention capacity (44–59%). Hence, high-intensity ultrasound is a useful technique in reducing antinutrients while altering the enzymatic activity and functional properties of the bran. These results could help the wider application of bran in food production.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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