Single-pass, double-pass and acid twin-screw extrusion-cooking impact physicochemical and nutrition-related properties of wheat bran. (December 2020)

• Record Type: Journal Article
• Authors: Roye, Chiara; Chanvrier, Hélène; Henrion, Muriel; De Roeck, Karlien; De Bondt, Yamina; Liberloo, Inge; King, Roberto; Courtin, Christophe M.
• Is Part Of: Innovative food science & emerging technologies. Volume 66(2020)
• Publication Date: 2020-12
• Subjects: Double-pass extrusion-cooking -- Citric acid -- in vitro fermentation -- Bran-water interaction -- Chemical composition -- Dietary fiber; A/X ratio arabinose to xylose ratio -- dm dry matter -- DP degree of polymerization -- rpm rotations per minute -- GC gas chromatography -- SCFA short-chain fatty acids -- SME specific mechanical energy -- SWBC strong water-binding capacity -- VHS very high shear extrusion-cooking -- VHSA very high shear acid extrusion-cooking -- VHSD very high shear double-pass extrusion-cooking -- WE water-extractable -- WE-AX water-extractable arabinoxylan -- WU-AX water-unextractable arabinoxylan; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2020.102520
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: The potential of extrusion-cooking as a technique to change the physicochemical characteristics of wheat bran, and thereby its nutrition-related properties was investigated. It was investigated whether double-pass extrusion-cooking or the addition of citric acid had a larger effect than single-pass extrusion-cooking alone. Double-pass extrusion-cooking resulted in the highest strong water-binding capacity (1.37 g/g dm), while acid extrusion-cooking resulted in the lowest (0.66 g/g dm) due to hydrolysis of bran polymers that contribute to the microstructure. Double-pass and acid extrusion-cooking increased the amount of water-extractable arabinoxylan, the main dietary fiber constituent (from 0.62 % to 1.75 % and 3.11 % dm, respectively), and therefore also increased extract viscosity. An increased in vitro fermentation rate was observed for double-pass compared to single-pass extruded bran. More phytate was degraded and more ferulic acid released during double-pass extrusion-cooking as compared to acid and single-pass extrusion-cooking. In conclusion, double-pass and acid extrusion-cooking distinctly modify wheat bran physicochemical and nutrition-related properties. Highlights: Bran structure was analyzed and showed a more expanded structure when extruded twice. Acid extrusion-cooking degraded wheat bran structure due to shear and acid hydrolysis. More molecular and tissue breakdown for double compared to single-pass extruded bran. Double-pass extrusion-cooking increased the in vitro fermentation rate of wheat bran. Physicochemical properties can be drastically modified depending on extrusion type.