scholarly journals Liposome nanocapsules of aqueous extract from defatted wheat germ as by-products to enhance stability of biodiesel

2021 ◽  
Vol 0 (0) ◽  
pp. 0-0
Author(s):  
Eman Al-Amrousi ◽  
Eslam Al Amrousi ◽  
Fawzi Al Amrousi
Keyword(s):  
Aqueous Extract ◽  
Wheat Germ ◽  
By Products

scholarly journals Prospects for use of new sources of dietary fibers in the technology of flour confectionery products

2021 ◽  
Vol 30 ◽  
pp. 01017
Author(s):  
Olga Samokhvalova ◽  
Svitlana Oliinyk ◽  
Kateryna Kasabova ◽  
Galyna Stepankova ◽  
Olena Bolkhovitina
Keyword(s):  
Wheat Germ ◽  
Granulometric Composition ◽  
Raw Materials ◽  
Technological Properties ◽  
Dietary Fibers ◽  
Wheat Germ Oil ◽  
Plant Raw Materials ◽  
Confectionery Products ◽  
Binding Capability ◽  
By Products

The rationale for enrichment of flour confectionery products with dietary fibers was shown and the use of plant raw materials by-products, namely wheat germ oil cake and beet fibers as the sources of such dietary fibers, was justified. The content of nutrients, the quantitative and qualitative composition of dietary fibers as well as the granulometric composition were determined in the studied additives. The functional and technological properties of additives such as water absorbing ability depending on water temperature and duration of swelling and fat binding capability were studied.

Quality of some Dairy By-products Supplemented with Wheat Germ as Functional Beverages

2015 ◽  
Vol 10 (6) ◽  
pp. 266-277 ◽  
Author(s):  
Hayam M. Abbas ◽  
Ahmed M.S. Husse ◽  
Faten L. Seleet ◽  
Hala M. Bayoumi ◽  
M. Abd El-Azi
Keyword(s):  
Wheat Germ ◽  
Functional Beverages ◽  
By Products

scholarly journals Valorization of Cereal By-Products from the Milling Industry as a Source of Nutrients and Bioactive Compounds to Boost Resource-Use Efficiency

Agronomy ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 972
Author(s):  
Rossana V. C. Cardoso ◽  
Ângela Fernandes ◽  
José Pinela ◽  
Maria Inês Dias ◽  
Carla Pereira ◽  
...  
Keyword(s):  
Wheat Bran ◽  
Wheat Germ ◽  
Unsaturated Fatty Acids ◽  
Antibacterial Properties ◽  
Thiobarbituric Acid ◽  
Antibacterial Activities ◽  
Use Efficiency ◽  
Wheat Bran Extract ◽  
Nutritional Constituents ◽  
By Products

Cereal by-products (wheat germ, maize bran–germ mixture, rye bran, and wheat bran) from the flour milling industry were characterized for their nutritional value and chemical composition, as well as for antioxidant and antibacterial activities. Carbohydrates (including sucrose) were the major nutritional constituents (56.35–78.12 g/100 g dw), followed by proteins (11.2–30.0 g/100 g dw). The higher energy value (432.3 kcal/100 g dw) was presented by the wheat germ. This by-product also presented the highest citric acid content (0.857 g/100 g dw), the most abundant organic acid detected. Unsaturated fatty acids predominated in all samples given the high content of linoleic (53.9–57.1%) and oleic (13.4–29.0%) acids. Wheat germ had the highest levels of tocopherols (22.8 mg/100 g dw) and phenolic compounds (5.7 mg/g extract, with a high apigenin-C-pentoside-C-hexoside content). In turn, while the wheat bran extract was particularly effective in inhibiting the formation of thiobarbituric acid reactive substances (TBARS), the rye bran extract was the only sample capable of protecting erythrocytes from oxidative hemolysis. Regarding antibacterial properties, in general, the lowest minimum inhibitory concentrations were observed against methicillin-resistant Staphylococcus aureus. These results highlight the characterized by-products as sustainable ingredients for the development of novel bakery and functional food products and contribute to a better bioresource-use efficiency and circularity.

scholarly journals Chemical profile and potential antifungal of essential oil Schinus terebinthifolius and its by-products

2020 ◽  
Vol 9 (11) ◽  
pp. e91491110623
Author(s):  
Luiz Fernando Ganassali de Oliveira Júnior ◽  
Alexandre Passos Oliveira ◽  
Pryanka Thuyra Nascimento Fontes ◽  
Lucas Fonseca Menezes de Oliveira ◽  
Marília Cavalcante Santos ◽  
...  
Keyword(s):  
Essential Oil ◽  
Aqueous Extract ◽  
Steam Distillation ◽  
Chemical Constituents ◽  
Chemical Compounds ◽  
Schinus Terebinthifolius ◽  
Vitro Development ◽  
By Products

This study aimed to investigate the distillation time to obtain a higher yield of essential oil and by-product (extract and hydrolate) of Schinus terebinthifolius seeds, to determine the main chemical constituents of these products and the potential fungitoxic on the Colletotrichum gloeosporioides. To obtain the essential oil and by-products, we used the method of steam distillation for 2.5, 4.0, 5.5 and 7.0 hours. The determination of the chemical composition was made by GC/MS. To determine the potential fungitoxic on mycelial growth of C. gloeosporioides various concentrations of the oil and by-products were tested. Distillation periods did not influence the yield of aqueous extract and essential oil hydrolate. No chemical compounds have been identified in hydrolat or aqueous extract with the use of GC analysis. The essential oil at concentrations of 2%, 3% and 4% inhibited approximately 47% of the in vitro development of the fungus C. gloeosporioides.

scholarly journals The aqueous extract of Olea europaea leaves protects from haematotoxicity and kidney damage induced by diclofenac in Swiss albino mice

RSC Advances ◽  
2019 ◽  
Vol 9 (40) ◽  
pp. 23352-23361
Author(s):  
Raouya Soussi ◽  
Najla Hfaiedh ◽  
Mohsen Sakly ◽  
Khémais Ben Rhouma
Keyword(s):  
Traditional Medicine ◽  
Aqueous Extract ◽  
Olea Europaea ◽  
Biological Properties ◽  
Kidney Damage ◽  
Swiss Albino Mice ◽  
Albino Mice ◽  
By Products ◽  
Olea Europaéa

Olea europaea leaves are one of the most widely used by-products in traditional medicine due to their biological properties.

Study of composition, stabilization and processing of wheat germ and maize industrial by-products

2013 ◽  
Vol 42 ◽  
pp. 292-298 ◽  
Author(s):  
M.C.B.M. de Vasconcelos ◽  
R. Bennett ◽  
C. Castro ◽  
P. Cardoso ◽  
M.J. Saavedra ◽  
...  
Keyword(s):  
Wheat Germ ◽  
By Products

scholarly journals Upcycling food ingredients from orange by-products by hot air-microwave drying. Impact on energy consumption.

2021 ◽  
Author(s):  
Clara Talens ◽  
Itziar Tueros ◽  
Bruno Iñarra ◽  
Carlos Bald ◽  
Marta Castro-Giraldez ◽  
...  
Keyword(s):  
Energy Consumption ◽  
Aqueous Extract ◽  
Dietary Fibre ◽  
Ethanolic Extract ◽  
Microwave Drying ◽  
Retention Capacity ◽  
Drying Time ◽  
Food Ingredients ◽  
Hot Air ◽  
By Products

Currently industrial citrus by-products represent a relevant environmental issue. The main aim of this work was the chemical characterization of the different bioactive compounds obtained after hot air-microwave drying (HAD+MW) of orange by-products, and their further conversion into three upcycled ingredients with health-related benefits: aqueous extract, ethanolic extract and dietary fibre. Total phenolics, antioxidant capacity, individual phenolic acids, flavonoids, limonin and carotenoids were monitored during blanching and colour extraction steps by analysing fresh by-products and process co-products: an aqueous extract rich in polyphenols and an ethanolic extract rich in carotenoids. After drying, the resulting fibre was characterized in terms of chemical composition, soluble and insoluble dietary fibre content and particle size. Technological properties and colour were compared to those of commercial citrus fibre. Energy and time consumption were compared with conventional hot air drying (HAD). Most polyphenols (50-65 %) and limonin (70 %) were extracted during the blanching step. 86 % of carotenoids were removed by soaking in ethanol. The orange fibre obtained had 71.9 g DF/ 100 g and antioxidant properties (205 mg TE/ Kgdm). Whiteness, water retention capacity and oil retention capacity were similar to commercial citrus fibre. HAD+MW reduced drying time and energy consumption by up to 50 % compared to HAD.

Defatted wheat germ application: Influence on cookies’ properties with regard to its particle size and dough moisture content

2017 ◽  
Vol 23 (7) ◽  
pp. 597-607 ◽  
Author(s):  
Jovana Petrović ◽  
Dušan Rakić ◽  
Aleksandar Fišteš ◽  
Biljana Pajin ◽  
Ivana Lončarević ◽  
...  
Keyword(s):  
Particle Size ◽  
Moisture Content ◽  
Food Industry ◽  
Wheat Germ ◽  
Nutritional Value ◽  
Textural Properties ◽  
Sensory Characteristics ◽  
Negative Effect ◽  
Suitable Combination ◽  
By Products

The introduction of agro-food industry by-products rich in bioactive compounds represents major challenge in food industry sector. The influence of wheat germ particle size (<150 µm, 150–1000 µm, and 800–2000 µm), wheat germ content (5, 10, and 15%), and dough moisture content (20, 22, and 24%) on chemical, textural, and sensory characteristics of cookies was investigated using the Box–Behnken experimental design. The substitution of wheat flour with wheat germ increased the protein, fat, mineral, and fiber content of the cookies. The particle size of wheat germ affected the textural properties of cookies. As the particle size of wheat germ increased, the hardness of cookies decreased. The color of the cookie was most influenced by the interaction of dough moisture content and wheat germ particle size. Wheat germ level up to 15% had no significant effect on the sensory characteristics of cookies. A suitable combination of defatted wheat germ level, its particle size, and dough moisture content can improve the nutritional value of cookies, without causing a negative effect on the cookies’ sensory characteristics.

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