Prospects of Maize (Corn) Wet Milling By-Products as a Source of Functional Food Ingredients and Nutraceuticals

2021 ◽  
Vol 60 (1) ◽  
Author(s):  
Thalli Satyanarayana Deepak Thalli Satyanarayana Deepak ◽  
Padmanabhan Appukuttan Jayadeep Padmanabhan Appukuttan Jayadeep
Keyword(s):  
Functional Food ◽  
Animal Feed ◽  
Corn Germ ◽  
Corn Fiber ◽  
Market Potential ◽  
Chemical Compositions ◽  
Wet Milling ◽  
Food Ingredients ◽  
Corn Gluten ◽  
By Products

Maize (corn) consists of distinct parts, germ, endosperm, and pericarp, with different chemical compositions. During the maize wet milling process, the maize is disintegrated into the main product starch and by-products, including corn germ, corn fiber and corn gluten (the technical term for corn endosperm specific proteins and not the same as wheat gluten). These by-products are used as low-value animal feed products. The corn germ contains high amounts of tocols and phospholipids, while the corn gluten is rich in carotenoids and the corn fiber fraction is rich in phytosterols and complex carbohydrates. Each by-product has the potential to serve as a precursor in the manufacture of functional food ingredients or nutraceuticals that have antioxidant, anti-inflammatory, hypocholesterolemic, hypolipidemic and hypoglycemic properties. These food ingredients/nutraceuticals can be obtained through physical, chemical or enzymatic processes. Some nutraceuticals and food ingredients with market potential include corn fiber gum, oil, arabinoxylans, and xylo-oligosaccharides from corn fiber; corn germ oil and phospholipid ester from corn germ; and carotenoids and oligopeptides from corn gluten. This review focuses on current and prospective research into the use of corn germ, corn fiber and corn gluten in the production of potentially high-quality food ingredients or nutraceuticals.

scholarly journals Distribution Analysis of Twelve Mycotoxins in Corn and Corn-Derived Products by LC-MS/MS to Evaluate the Carry-Over Ratio during Wet-Milling

Toxins ◽  
2018 ◽  
Vol 10 (8) ◽  
pp. 319 ◽  
Author(s):  
Juhee Park ◽  
Dong-Ho Kim ◽  
Ji-Young Moon ◽  
Jin-Ah An ◽  
Young-Woo Kim ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Corn Germ ◽  
Distribution Analysis ◽  
Wet Milling ◽  
Corn Bran ◽  
Two Samples ◽  
Corn Gluten ◽  
Corn Gluten Feed ◽  
Gluten Feed ◽  
By Products

This study investigated the distribution of twelve mycotoxins (aflatoxins B1, B2, G1, and G2; ochratoxin A; fumonisins B1 and B2; deoxynivalenol; nivalenol; zearalenone; T-2 toxin; and HT-2 toxin) in corn and corn by-products (corn bran, cornstarch, corn gluten, corn gluten feed, corn germ, light steep water, and corn steep liquor) produced by wet-milling in Korea. Fifty-two samples were collected from three factories producing cornstarch and other corn by-products. The samples were pretreated on an immunoaffinity column (IAC), and then the levels of the 12 mycotoxins were analyzed simultaneously by liquid chromatography-coupled triple-quadrupole mass spectrometry (LC-MS/MS). Fusarium mycotoxins were mainly found in raw corn and corn gluten feed samples. Other mycotoxins—such as aflatoxins, ochratoxin A, and HT-2 toxin—were detected in tiny amounts below the limit of quantification (LOQ) in cornstarch, corn germ, and corn bran. Ochratoxin A and nivalenol were mainly carried over into cornstarch. Aflatoxin B1, deoxynivalenol, T-2 toxin, HT-2 toxin, and the fumonisins were concentrated in corn gluten feed. Zearalenone was evenly distributed in all corn by-products except cornstarch during the milling process.

scholarly journals Agro-industrial tomato by-products and extraction of functional food ingredients

2018 ◽  
Vol 105 (1) ◽  
pp. 63-70 ◽  
Author(s):  
Dalia Urbonavičienė ◽  
Ramunė Bobinaitė ◽  
Sonata Trumbeckaitė ◽  
Lina Raudonė ◽  
Valdimaras Janulis ◽  
...  
Keyword(s):  
Functional Food ◽  
Food Ingredients ◽  
By Products

scholarly journals HEMPSEED AND COTTONSEED OILS IN THE ACCESSIONS FROM THE VIR COLLECTION AS SOURCES OF FUNCTIONAL FOOD INGREDIENTS

2019 ◽  
Vol 180 (2) ◽  
pp. 38-43 ◽  
Author(s):  
S. V. Grigoryev ◽  
T. V. Shelenga ◽  
K. V. Illarionova
Keyword(s):  
Oleic Acid ◽  
Functional Food ◽  
Cannabis Sativa ◽  
Animal Feed ◽  
Retail Trade ◽  
Raw Material ◽  
Material Base ◽  
Food Ingredients ◽  
Risk Of Cancer ◽  
Promising Source

Background. Oils of hemp and cotton presently have reduced retail trade offer in Russia, but are widely produced and used. Industrial hemp is still cultivated and processed domestically. In the 1950s, industrial cotton was cultivated on a hundred thousand hectares in the country, and now there are signs of its restored growing. Both crops have the ability to restore the raw material base to produce textile fibers, seed and oil as well as the potential to improve functional food production, because they contain functional food ingredients in their oil capable of reducing human nutrition disorder risks, preventing or restoring nutrient deficiencies, preserving and improving health.Materials and methods. Unsaturated and polyunsaturated fatty acids’ profiles of hempseed (Cannabis sativa L.) and cottonseed (Gossypium hirsutum L., G. herbaceum L., G. barbadense L.) oils were evaluated. Seeds were grown respectively under the conditions of the Russian North-West (hemp) and Adler District, Krasnodar Territory (cotton). The PUFA profile was measured using gas chromatography with mass spectrometry equipment (Agilent 6850, USA). All data were calculated using the UniChrom software.Results and conclusions. The content of the omega-6 linoleic acid in hemp accessions reached 64.2%; omega-3 alpha-linolenic acid, 27.1%; monounsaturated oleic acid, 14.0%. The sum of unsaturated acids was 94.2%; and that of polyunsaturated ones, 87.2%. Compared with hemp oil, cotton oil had a lesser sum of polyunsaturated (maximum 58.0%) acids, while its unsaturated acids were up to 79.0%. Oleic acid was found to reach 22.7% in cottonseed oil. Industrial cultivation of hemp and cotton in Russia need not be limited to textile fiber production, but may serve as a potential base of vegetable oils and food; just because of their PUFA contents, it is promising for the production of functional food ingredients, which have health benefits in reducing the risk of cancer and cardiovascular diseases, lowering the HDL cholesterol levels, and relaxing the smooth muscle cells in arteries, thus increasing the blood flow. Seed cake may be valuable addition to animal feed rations as well. As a result of the evaluations, valuable accessions (cultivars and lines) of hemp and cotton were identified. Although the selected accessions are not the products of previous breeding efforts aimed at the PUFA content improvement, they are promising source materials for the development of new cultivars with seeds enriched with compounds or sets of compounds that provide a beneficial effect on human health when included in the composition of food products (functional food ingredients). 

scholarly journals Possibilities of utilization of co-products from corn grain ethanol and starch production

2013 ◽  
Vol 67 (3) ◽  
pp. 385-397 ◽  
Author(s):  
Valentina Semencenko ◽  
Ljiljana Mojovic ◽  
Milica Radosavljevic ◽  
Dusanka Terzic ◽  
Marija Milasinovic-Seremesic ◽  
...  
Keyword(s):  
Ethanol Production ◽  
Food Industry ◽  
Animal Feed ◽  
Distillers Grains ◽  
Biofuel Production ◽  
Alcoholic Beverages ◽  
Wet Milling ◽  
Distillers Grains With Solubles ◽  
Corn Gluten ◽  
Corn Grain

In recent decades, the expansion of alternative fuels production from crops traditionally used for food and animal feed has led to significant changes in the field of energy production, agriculture and food industry. Starch and sugar feedstocks for ethanol production (corn, wheat, sugar beet, sugar cane, etc.) require increasing arable land to meet market demands for the biofuel production. Although intensive studies are being carried out in order to identify improved and more cost-effective methods for the utilization of lignocellulosic and communal waste in the production of alcohol fuel, the possibility of using dry distillers? grains with solubles (DDGS), by-product of bioethanol production from corn and wheat as well as alcoholic beverages industry, is now in focus. Application of DDGS in livestock and poultry diets in concentrations greater than traditional could positively affect the economic viability of this biofuel production, but also stabilize the current imbalance in the food and animal feed market. However, DDGS feedstuff should not be treated as a perfect substitute for corn because the complexity of ration formulation determined at the farm or feedlot level is driven by energy and protein and other nutrient requirements, as well as their relative costs in the ration. Nevertheless, processing of corn by wet milling provides a multitude of co-products suitable for feedstuffs, food industry, pharmaceuticals, chemistry etc. Some of the most important wet milling co-products that have their use in feedstuffs are corn gluten feed and corn gluten meal. The use of DDGS as a substitute for traditional feed could prevent indirect land-use changes associated with biofuel production, and therefore preserve the environmental destruction by saving the forests and permanent pastures. The use of distiller?s grains can be beneficial to biofuel growth as this is an additional, the second largest, source of income accounting of 10-20% total income. In this paper, the possibilities of by-products from corn grain bioethanol and alcoholic beverages production are represented. Emphasis is placed on the dry distillers' grains with solubles, which is the most abundant and for researchers currently the most attractive co-product of bioethanol industry. Co-products from wet milling starch and ethanol production have not yet been thoroughly investigated and therefore represent an interesting subject for further research.

scholarly journals Sustainable and Healthy Food Ingredients: Characterization and Application in Functional Products

2021 ◽  
Author(s):  
Ţibulcă Dorin ◽  
Fogarasi Melinda
Keyword(s):  
Functional Food ◽  
Healthy Food ◽  
Market Potential ◽  
Edible Mushrooms ◽  
Comprehensive Overview ◽  
Sustainable Food ◽  
Food Ingredients ◽  
Health Promoting ◽  
Increasing Demand ◽  
Market Pressure

Nowadays, and considering the increasing pieces of evidence of health-promoting abilities of numerous food classes, a pronounced market pressure has been observed both in agricultural and biotechnological industries. Thus, while the development of functional foods seems to be conceived as an interesting trend with large market potential, the increasing demand and interest of sustainable food ingredients seems also promissory. In order to contribute to this approach, the proposal chapter will provides a comprehensive overview of the healthy and sustainable ingredients as edible mushrooms, legumes and bison emphasizing the characterization and application of those as natural ingredients in functional food products.

scholarly journals Glycerophospholipids in sea cucumber (Stichopus japonicus) and its processing by-products serve as bioactives and functional food ingredients

2018 ◽  
Vol 1 ◽  
Author(s):  
Xin Zhou ◽  
Da-Yong Zhou ◽  
Fa-Wen Yin ◽  
Liang Song ◽  
Yu-Xin Liu ◽  
...  
Keyword(s):  
Functional Food ◽  
Sea Cucumber ◽  
Total Lipids ◽  
Food Ingredients ◽  
Stichopus Japonicus ◽  
Beneficial Effects ◽  
Health Promoting ◽  
Low Levels ◽  
First Time ◽  
By Products

Sea cucumber is a “healthy” food. Although previous studies have suggested that sea cucumber might serve as a potential rich source of polyunsaturated fatty acids (PUFAs) enriched phospholipid (PL), the molecular species of its PL has rarely been reported. In this study, some 200 glycerophospholipid (GP) species belonging to seven classes in processing by-products (spawns and intestines) of sea cucumber (Stichopus japonicus) were characterized for the first time. Most of the dominant GP species contained PUFAs, especially eicosapentaenoic acid (EPA, 20:5n-3) and arachidonic acid (AA, C20:4n-6). Meanwhile, the lipids contained high levels of PUFA (25.35–45.12% of total FAs) and polar lipid (65.55–85.95% of total lipids) but low levels of cholesterol (0.63–2.26% of total lipids). Among PL, phosphatidylcholine (38.34–65.56 mol%) was dominant. Therefore, PUFA enriched PL in sea cucumber may account for their nutritional and health beneficial effects. Meanwhile, by-products of Stichopus japonicus byproducts provide great potential as health-promoting food ingredients.

scholarly journals Utilization of agro-industrial by-products in Monascus fermentation: a review

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Ignatius Srianta ◽  
Endang Kusdiyantini ◽  
Elok Zubaidah ◽  
Susana Ristiarini ◽  
Ira Nugerahani ◽  
...  
Keyword(s):  
Functional Food ◽  
Cost Effective ◽  
Product Yield ◽  
Food Supplements ◽  
Food Ingredients ◽  
Specific Objective ◽  
Cereal Brans ◽  
Pre Treatment ◽  
Treatment Step ◽  
By Products

AbstractThe Monascus fermentation industry has gained global attention. Its key products, i.e., pigments, functional food ingredients, food supplements, and medicinal use, are growing in the world’s market. Efforts to find the cost-effective substrate for Monascus fermentation have remained the target. This paper aimed to appraise the utilization of agro-industrial by-products (cereal, starchy tuber and root, legume, fruit, and coffee processing) as a cost-effective substrate for Monascus fermentation. The specific objective was to review the by-products pre-treatment, the fermentation process, product yield, and the bioactivity of the fermented products. Among all the by-products that could be used as the fermentation substrate, cereal brans do not need pre-treatment, but others need a suitable pre-treatment step, e.g., cassava peel, okara, and jackfruit seed to list a few, that need to be powdered beforehand. Other substrates, such as corn cob and durian seed, need soaking and size reduction through the pre-treatment step. During fermentation, Monascus produce many pigments, monacolin K, associated with rise in phenolic and flavonoid contents. These products possess antioxidant, antihypercholesterol, antidiabetes, and antiatherosclerosis activities which underpin their health significance. In conclusion, we report in this review the agro-industrial by-products which have potential prospects for pigments, functional food ingredients, food supplements, and therapeutic usages produced from Monascus fermentation.

scholarly journals Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1243
Author(s):  
Adriana Skendi ◽  
Kyriaki G. Zinoviadou ◽  
Maria Papageorgiou ◽  
João M. Rocha
Keyword(s):  
New Product Development ◽  
Animal Feed ◽  
Food Additives ◽  
Well Being ◽  
Global Market ◽  
World Population ◽  
Wet Milling ◽  
Life Styles ◽  
Pharmaceutical Industries ◽  
By Products

Cereals have been one of the major food resources for human diets and animal feed for thousands of years, and a large quantity of by-products is generated throughout the entire processing food chain, from farm to fork. These by-products mostly consist of the germ and outer layers (bran) derived from dry and wet milling of the grains, of the brewers’ spent grain generated in the brewing industry, or comprise other types obtained from the breadmaking and starch production industries. Cereal processing by-products are an excellent low-cost source of various compounds such as dietary fibres, proteins, carbohydrates and sugars, minerals and antioxidants (such as polyphenols and vitamins), among others. Often, they are downgraded and end up as waste or, in the best case, are used as animal feed or fertilizers. With the increase in world population coupled with the growing awareness about environmental sustainability and healthy life-styles and well-being, the interest of the industry and the global market to provide novel, sustainable and innovative solutions for the management of cereal-based by-products is also growing rapidly. In that respect, these promising materials can be valorised by applying various biotechnological techniques, thus leading to numerous economic and environmental advantages as well as important opportunities towards new product development (NPD) in the food and feed industry and other types such as chemical, packaging, nutraceutical (dietary supplements and food additives), cosmetic and pharmaceutical industries. This review aims at giving a scientific overview of the potential and the latest advances on the valorisation of cereal-based by-products and wastes. We intended it to be a reference document for scientists, technicians and all those chasing new research topics and opportunities to explore cereal-based by-products through a circular economy approach.

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