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Foxtail millet is a type of minor millet that has nutritional‐rich characteristics. The bran layer in millets contains a considerable amount of antinutritional properties, and grain/flour/product spoilage occurs due to fat in the bran layer. Therefore, the removal of bran from millets can enhance their shelf life. Bran removal from foxtail millet is challenging because of its tiny size. Hence, the study targeted optimizing polishing process parameters for foxtail millet. The effect of process variables such as grain moisture content (8%–16% w.b.), emery roller speed (800–2400 rpm), and polishing time (1–8 min) on polishing characteristics (degree of polishing, head yield, middling yield, and broken content) and proximate composition (protein, fat, crude fiber, ash, and carbohydrate contents) of foxtail millets was studied using the central composite rotatable design (CCRD). Emery roller speed and polishing time significantly affected all responses (p < 0.01). In contrast, grain moisture content had a significant effect only on the degree of polishing (p < 0.05), head, and middling yields (p < 0.01). A numerical optimization technique was adopted to optimize the process parameters of the polisher. The optimum operating conditions were 10% grain moisture content, 1650 rpm of emery roller speed, and 2 min of polishing time. A validation study conducted at optimized conditions revealed no significant difference between the predicted and actual values of responses and considerably less broken content (9.26%). The results of the present study indicate that machinery modified and processes optimized during the study are fairly accepted and can be used to upscale the machine for industrial use. [ABSTRACT FROM AUTHOR]

Response surface tests were used to determine the optimal conditions for Bacillus subtilis solid-state fermentation of highland barley bran. The polyphenol composition and antioxidant activity of the fermented bran were also assessed. The results showed that the optimal fermentation conditions for highland barley bran were 10% inoculum, a liquid–feed ratio of 1.80, a fermentation temperature of 30 °C, and a fermentation time of 93.5 h. Under these conditions, the polyphenol content of highland barley bran was 12.43 mg/g. After fermentation, the ferulic acid content of the bran decreased, catechol and gallic acid contents increased significantly, and catechins shifted from the bound state to the free state. In addition, solid-state fermentation improved the antioxidant capacity of highland barley bran, and the DPPH• radical scavenging rate, Fe ion-reducing capacity, and hydroxyl radical scavenging rate of highland barley bran increased after fermentation. [ABSTRACT FROM AUTHOR]

In this study, it was to identify a method for separating the free bulgur bran from the fine bulgur during the production of bulgur. This was attempted by creating an electrostatic field using a PVC surface. It was observed that the issue of free bran, which adversely affects the packaged products visually, was effectively solved by this method. In contrast to conventional techniques, an alternative methodology was employed which utilizing a device comprising a folded PVC surface (folded curved channel). The configuration of the experimental apparatus was developed with dimensions of 4, 5 and 6 cm in width, 20, 40 and 60 cm in length, and angles of 30, 35 and 40 degrees, respectively. At the end of the PVC surface, plates were placed to create an electric field. In order to create the electric field, one of the plates was charged with a positive and the other with a negative charge. The distance between the plates was varied according to the width of the tunnel. The expected results were obtained in the layered PVC system. Consequently, a fine bulgur mixture consisting of 5 g of bran per 1000 g of bulgur was introduced into the experimental system at a flow rate of 0.89 g/s. This resulted in a notable reduction in the free bran content, which decreased from 5 g to approximately 2 g.

Prickly pear (Opuntia ficus-indica L. Mill) is widely cultivated in arid regions of every continent for its nutritious fruits and various commercial applications, cactus pear cladodes are used as forage in the most arid regions, while recently prickly pear by-products are studied as ruminant feed. They are characterised by a high moisture and sugar content; therefore, it is necessary to study suitable conservation methods. The aim of this study was to verify the effectiveness of silage to preserve prickly pear peels (PP) in a mixture with other by-products at different inclusion levels (5% straw and 6% or 12% wheat bran). For each treatment, six under vacuum micro-silos were prepared and, after 40 d of storage, the state of preservation was evaluated. Subsequently, the aliquots were analysed for chemical composition and incubated with sheep rumen fluid to evaluate the fermentation kinetics. The use of wheat bran and straw added to PP resulted in an increase in dry matter (DM); PP silage with wheat bran was found to have higher protein content and nutritional value. The greater presence of lactic acid was found in PP, such as acetic acid, therefore the lactic/acetic ratio was 2.33, significantly lower than silages with the addition of wheat bran. Silage with 5% straw showed the lowest level of organic matter disappearance (OMD) and the cumulative volume of gas (OMCV) produced during the incubation. The PP showed the fastest fermentation rate achieved after 12 h of fermentation, while those containing wheat bran, presented a higher maximum fermentation rate (Rmax), which need longer time to be achieved. Canonical discriminant analysis (CDA) showed clear discrimination of different silages based on their chemical characteristics and parameters detected during in vitro incubation. Overall, the silages with the addition of wheat bran can be considered the best and, of the two, those produced with the addition of 12% bran. Finally, ensilage represents a conservation technique suitable for preserving the nutritional characteristics of PP.

Human immortal keratinocyte cells (HaCaT) are induced with UVB to establish an injury model. This model is utilized to investigate whether oat bran fermentation broth (OBF) has a reparative effect on skin inflammation and damage to the skin barrier caused by UVB irradiation. The results show that compared with unfermented oat bran (OB), OBF exhibits higher structural homogeneity, increased molecular weight size, active substances content, and in vitro antioxidant activity. OBF has a scavenging effect on excess reactive oxygen species (ROS) and increases the intracellular levels of antioxidant enzymes. It was found that OBF has a stronger inhibitory effect on the release of inflammatory factors than OB. It increases the synthesis of AQP3 and FLG proteins while decreasing the secretion of KLK-7. OBF can inhibit the transcription level of inflammatory factors by suppressing the JAK/STAT signaling pathway. Safety experiments demonstrate that OBF has a high safety profile. [ABSTRACT FROM AUTHOR]

Mycotoxins, especially aflatoxin B1 (AFB1) and fumonisin B1 (FMB1), are common contaminants in cereal-based foods. Instances of contamination are predicted to increase due to the current challenges induced by climate change. Despite the health benefits of whole grains, the presence of mycotoxins in bran remains a concern. Nonetheless, previous research indicates that wheat bran can adsorb mutagens. Therefore, this study investigated the capacity of maize, wheat, and oat brans to adsorb AFB1 and FMB1 under varying in vitro conditions, including pH, binding time, temperature, particle size, and the amount of bran utilized. Maize bran demonstrated a high AFB1 adsorption capacity (>78%) compared to wheat and oat brans. However, FMB1 was not adsorbed by the brans, possibly due to its hydrophilic nature. Lower temperature (≤25 °C) enhanced AFB1 adsorption efficacy in wheat and oat bran, while for maize bran, the highest adsorption occurred at 37 °C. A linear model following Henry's law best explained AFB1 adsorption by the brans. Further studies identified the pericarp layer of bran as the primary site of AFB1 adsorption, with the initial liquid volume being a critical factor. The study concludes that bran could potentially act as an effective bioadsorbent. Further research is essential to confirm the adsorption efficacy and the bioavailability of AFB1 through in vivo experiments. [ABSTRACT FROM AUTHOR]

Cell wall polysaccharides (dietary fiber) in cereal grains contribute to health benefits. The novelty of the current study was an effort to explore the in vivo therapeutic potential of different cereal bran cell walls against hypercholesterolemia. For this purpose, the cell walls were isolated from different cereal brans (wheat, maize, oats, and barley), and the intake of these cereal bran cell walls was evaluated for their anti‐lipidemic activity in normal and hypercholesterolemic rats. The serum taken from the rats was tested for cholesterol, lipid, and triglyceride profiles before and after treatment. The outcomes of the current study have shown that the cereal cell wall has a significant hypercholesterolemia effect. The biochemical parameters of the control animals were within the normal clinical ranges, indicating that the experimental diets were safe. Among cereal bran cell walls, barley bran significantly decreased cholesterol (56.35 ± 1.35 mg/dL), low‐density lipoprotein (56.35 ± 1.05 mg/dL), triglycerides (105.29 ± 1.95 mg/dL), and increased high‐density lipoprotein level (48.35 ± 1.35 mg/dL). These findings provide conclusive evidence that the cereal cell wall is beneficial in the treatment of hypercholesterolemia and may potentially provide protection against other acute, recurring, or chronic illnesses. [ABSTRACT FROM AUTHOR]

Non-biodegradable plastic materials pose environmental hazards and contribute to pollution. Arabinoxylan (AX) films have been created for applications in food packaging to replace these materials. The water interaction characteristics of biodegradable AX films were assessed following the extraction of AX from dry-milled corn bran (DCB), wet-milled corn bran (WCB), and dried distiller's grains with solubles (DDGS). Films were prepared with laccase and sorbitol before surface modification with lipase–vinyl acetate. Water solubility of the modified DCB films was significantly reduced (p < 0.05); however, the water solubility of modified WCB films decreased insignificantly (p > 0.05) compared to unmodified films. Water vapor permeability of the modified AX films from WCB and DDGS was significantly reduced (p < 0.05), unlike their unmodified counterparts. The biodegradation rates of the modified WCB AX and DDGS films increased after 63 and 99 days, respectively, compared to the unmodified films. The hydrophilic nature of AX polymers from WCB and DDGS enhances the biodegradability of the films. This study found that the modified WCB AX film was more hydrophobic, and the modified DDGS AX film was more biodegradable than the modified DCB AX film. Overall, surface modifications have potential for improving hydrophobicity of biopolymer films. [ABSTRACT FROM AUTHOR]

Side streams from the milling industry offer excellent nutritional properties for animal feed; yet their use is constrained by the elevated phosphorus (P) content, mainly in the form of phytate. Biotechnological P recovery fosters sustainable P management, transforming these streams into P-depleted animal feed through enzymatic hydrolysis. The enzymatic P mobilization not only enables P recovery from milling by-products but also supports the valorization of these streams into P-depleted animal feeds. Our study presents the scalability and applicability of the process and characterizes the resulting P-depleted rye bran as animal feed component. Batch mode investigations were conducted to mobilize P from 100 g to 37.1 kg of rye bran using bioreactors up to 400 L. P reductions of 89% to 92% (reducing from 12.7 gP/kg to 1.41–1.28 gP/kg) were achieved. In addition, High Performance Ion Chromatography (HPIC) analysis showed complete depletion of phytate. The successful recovery of the enzymatically mobilized P from the process wastewater by precipitation as struvite and calcium hydrogen phosphate is presented as well, achieving up to 99% removal efficiency. Our study demonstrates a versatile process that is easily adaptable, allowing for a seamless implementation on a larger scale. [ABSTRACT FROM AUTHOR]

In this study, eleven kinds of flavonoids were identified from F. tataricum bran (FTB) by UPLC-Q-TOF-MS, and HPLC-DAD analysis revealed that four compounds, including rutin, quercetin, kaempferol, and nicotiflorin, were the most significant components. Subsequently, natural deep eutectic solvent-based ultrasound-assisted extraction (NADES-UAE) was employed to extract flavonoids from FTB. Among the six kinds of NADES prepared, choline chloride–ethylene glycol (ChCl-EG) was identified as a promising candidate for extracting flavonoids due to its superior extraction performance. The extraction conditions were statistically investigated using response surface methodology conducted by Box-Behnken design (BBD). The optimal operational conditions were as follows: ultrasonic time 268 s, ultrasonic temperature 76 °C, and liquid–solid ratio 43 mL/g, which resulted in a high total flavonoid yield of 40.29 mg/g. Afterwards, the efficient extraction mechanism of NADES-UAE was comprehensively explored through FT-IR spectra, COSMO model, and microstructural analysis. In conclusion, NADES-UAE extraction is considered a green, efficient, and sustainable method for FTB flavonoids. [ABSTRACT FROM AUTHOR]

Arabinoxylan (AX)-based films can improve the mechanical characteristics of biodegradable materials when utilized for food packaging. However, the mechanical properties of AX films for food packaging applications require thorough investigation to establish their viability. In this study, AX was extracted from corn bran coproducts of dry-milling (DCB), wet-milling (WCB), and dried distiller's grains with solubles (DDGS) using an acid–alkali method. Packaging materials were produced using these AX extracts, each combined with laccase and sorbitol, forming the basis for three different films. These films were then modified by immersing the surface in a lipase–acetate solution. We evaluated their mechanical characteristics, including thickness, tensile properties, tear resistance, and puncture resistance. The thickness and tensile properties of the modified AX films derived from DCB and DDGS showed significant improvements (p < 0.05) compared to the unmodified AX films. In contrast, the modified AX films from WCB showed no significant changes (p > 0.05) in thickness and tensile properties compared to the unmodified WCB AX films. A significant increase in tear resistance (p < 0.05) was observed in all modified AX films after immersion in the lipase–acetate mixture. While puncture resistance was enhanced in the modified AX films, the improvement was not statistically significant (p > 0.05) compared to the unmodified films. The presence of hydroxyl (OH) and carbonyl (CO) groups on the surfaces of AX films from DCB and DDGS, modified by the lipase–acetate solution, suggests excellent biodegradability properties. The modification process positively affected the AX films, rendering them more bendable, flexible, and resistant to deformation when stretched, compared to the unmodified AX films. [ABSTRACT FROM AUTHOR]

The utilization of byproducts from foxtail millet polishing can reduce food loss and waste. Thus, it is necessary to know the chemical compounds from the millet and the segregation of the layers. The nutrients including minerals were compared among the husk, bran, and millet, and a LC-MS metabolomics analysis was also performed among them. The results showed that the protein, crude fat and 4 fatty acids, seven minerals, the nitrogen-containing compounds and phenolic acids were at much higher levels in the bran part than the husk and millet, whereas the husk only contained higher levels of dietary fibre, and some minerals. The millet section, as the edible part, contained the lowest level of chemical constituents. It illustrated that the bran part contained more functional and nutritional components than the millet and husk part. Therefore, the bran of the foxtail millet should be a food resources instead of wasting.

Background. One of the principal ways to enhance the food products quality and improve the nutritional structure of the population is the introduction of non-traditional types of plant raw materials containing a balanced complex of proteins, lipids, minerals, vitamins, macro- and microelements into the diet. Methods. As an object of research, we used amaranth grain of the “Voronezhsky” variety. The processing of amaranth grain into various products was carried out on MLP-4 laboratory grinding mills with fluted and smooth microrough rollers. Results. As a result of mechanical amaranth grain processing using stock-produced technological equipment, the following amaranth processing products were derived as a raw material for the production of various bakery, confectionery and food-concentrate products: whole grain amaranth flour, low-fat amaranth flour, starchy amaranth flour, protein amaranth flour, amaranth flakes and amaranth bran. Technological scheme for producing whole grain amaranth flour consisting of third break systems has been developed. Conclusion. The yield of whole-ground amaranth flour was 97.2%, the yield of amaranth bran was 2.8%. Technological scheme for processing amaranth meal and consisting of one milling and three vibrating systems has been developed. The yield of whole-ground amaranth flour was 92%, the yield of amaranth bran was 8%. The optimum parameters of the amaranth grain hydrothermal treatment by cold conditioning were determined - in the production of amaranth flakes, the original amaranth grain are to have a moisture content of 12-13% and be binned for 2 hours. Established optimum roller space at which the yield of amaranth flakes reaches 88.9% per one pass through the roller mill is 0.1 mm.

Soy protein is rich in protein and antioxidant compounds compared to other plant-based foods. Additionally, buckwheat is known as healthy grains which can help strengthen the immune system and inhibit carbohydrate and fat digestion. However, it has a low protein content that can be fortified by soy protein isolate inclusion. The objective of the study was to evaluate the effect of soy protein isolate addition on the physicochemical, functional, and glycaemic properties of the buckwheat gel. In this study, buckwheat gel from buckwheat flour was incorporated with buckwheat bran and soy protein isolate at various levels (5, 10, and 15%) and was analysed for its total starch content, resistant starch, protein content, total phenolic content, antioxidant capacity, pasting properties, and starch digestibility properties. The results show that adding soy protein isolates altered antioxidant and resistant starch content whereas increased protein content and reduced starch digestibility and viscosity of buckwheat gel. Overall, buckwheat flour, buckwheat bran and soy protein isolate blend exhibited buckwheat gel with high nutritive values (rich in protein and antioxidants) and low glycaemic properties. [ABSTRACT FROM AUTHOR]

Biological control has a special position in sustainable agriculture that requires continuous exploration and diversification in bio-agents to cope with emerging crop pests. Blattisocius mali is a promising biological control agent against some acarid mites, nematodes and moth pests. This study aimed to examine factors that could increase survival and diminish dispersal of B. mali deprived of its prey, the mold mite Tyrophagus putrescentiae, from cucumber plants. The impact of the presence of males on starving females' lifespans and the influence of different substrates, i.e., wheat bran, dry yeast pellets, and cattail pollen, on the distribution and survival of starving females in groups with males were examined. Experiments were performed on cucumber leaf platforms in Petri dishes filled with water. The results showed that females lived longer and a lower percentage drowned in water when accompanied by males. On the platforms with the addition of a substrate, the mites mainly stayed within the substrate, and eggs were only recorded in the substrate. They clearly preferred bran over pollen or pollen + yeast pellet aggregations. However, the quality of the substrate deteriorated within the first days, and some mites died of entrapment in the substrates. On the 3rd day, the lowest mean percentage of live individuals was observed on platforms with yeast + pollen (54.4%) followed by pollen (68.9%) alone. At that time, females also stopped laying eggs, and cannibalism towards hatched larvae and adults was observed. By the end of the experiment, 54.67% of the mites had been found dead on the leaf surface, and none of the substrates had significantly influenced their lifespan. The females lived on average 8.19 days and the males 5.06 days. The obtained results are discussed in the context of potential application of B. mali in biological control strategies. [ABSTRACT FROM AUTHOR]

To investigate the optimal extraction process and functional characteristics of soluble dietary fiber (SDF) from corn bran. This study used corn bran, a by-product of corn processing, as raw material to extract soluble dietary fiber from corn bran through composite enzyme modification. The optimal process parameters were determined through single factor experiments and response surface methodology optimization, and their physicochemical properties were studied. The results showed that the extraction yield of SDF reached the highest value of 16.64%±0.21% when the content of cellulase was 1.5%, the content of xylanase was 1%, the enzymolysis temperature was 55 °C and enzymolysis time was 150 min. Its solubility was 87.63%±0.43%, the holding water capacity was 2.87±0.16 g/g, the oil holding capacity was 2.30±0.12 g/g, the glucose adsorption capacity was 5.32±0.12 mmol/g. Under simulated stomach (pH2.0) and intestinal environment (pH7.0), cholesterol adsorption capacity was 11.74±0.15 and 42.93±0.08 mg/g and sodium cholacte adsorption capacity was 15.43±0.17 and 50.67±0.10 mg/g, respectively. The research results can provide theoretical reference for the development and utilization of soluble dietary fiber from corn bran. [ABSTRACT FROM AUTHOR]

Dough retardation is commonly used to extend dough shelf-life, but it poses a challenge for flatbreads due to their large surface. This study explored the sourdough fermentation of oats and barley, addressing challenges in the retardation of dough for flatbread. Sourdough, using flour only or flour blended with bran (3:1), was fermented with a LIVENDO LV1 starter at 30 °C for 24 h. The pH value, microbial viable cell count, total titratable acidity and organic acids concentration of the sourdough were measured. The properties of dough and flatbread, depending on the retardation time (24 h and 48 h), sourdough type (oat or barley) and sourdough level (30% or 50% dough weight), were investigated. Oat flour's limited acidification improved with the inclusion of bran, resulting in a desirable pH, TTA, and lactic to acetic acid ratio after 15 h of fermentation, which were comparable to results achieved with barley sourdough. The sourdough addition slowed down the enzymatic browning of dough during retardation. Dough retardation at 24 h reduced the phytates content (32–38%) and crumb hardness (9–16%), depending on the sourdough type and level. In dough retardation, β-glucans were degraded by up to 9% in the case of oats and by up to 28% in the samples with barley. Overall, adding oat or barley sourdough at a 30% dough weight can be recommended to enhance flatbread's nutritional value and prolong its shelf life. [ABSTRACT FROM AUTHOR]

Simple Summary: The use of by-products such as rye bran in sow diets is interesting in terms of functional ingredients, cost, and sustainability. Rye bran has many positive properties for the intestinal health of sows, so its use in their diet is appropriate. In this study, the effects of rye bran in a compound feed for lactating sows were investigated with regard to performance in terms of loss of body weight and backfat thickness in the sow as well as weight gains in piglets. There was no significant effect of rye bran on the performance of sows concerning the above parameters. The daily weight gains of the piglets also showed no differences. From a cost and sustainability perspective, the use of by-products such as rye bran in sow diets is of particular interest. Rye bran has valuable ingredients that have potential benefits for the gut health of sows. The aim of this study was to investigate the effects of including 15% rye bran in the sows' feed on the performance of sows and piglets. The feeding started one week before the farrowing date and ended at weaning. Performance was evaluated by measuring sow (n = 175) and piglet body weight (n = 1372) and sows' backfat thickness (n = 80). These data were additionally used to calculate the colostrum intake of the suckling piglets and the sows' milk production. It was found that there were no differences in the performance parameters between the experimental and control groups. However, this study showed that the piglets with light birth weight (LBW (<1000 g)) and medium birth weight (MBW (1000–1500 g) consumed more colostrum when the sows were fed rye bran (LBW: C/R 203.0 ± 39.2 g/214.3 ± 35.9 g; MBW: 291.3 ± 39.0 g/298.5 ± 36.4 g). It can be concluded that including 15% rye bran in the feed of lactating sows has no obvious negative effects on the performance of sows and piglets. Further studies are needed to evaluate the possible positive effects of rye bran. [ABSTRACT FROM AUTHOR]

Wheat bran (WB) and oat hull (OH) are two interesting undervalued cereal processing sources rich in total dietary fibre (TDF) and other associated bioactive compounds, such as β-glucans and polyphenols. The aim of this study was to optimise a combination chemical (enzymes) and physical (high hydrostatic pressure-temperature) strategies to increase the bioaccessibility of bioactive compounds naturally bound to the bran and hull outer layers. WB and OH were hydrolysed using food-grade enzymes (UltraFloXL and Viscoferm, for WB and OH, respectively) in combination with HPP at different temperatures (40, 50, 60 and 70 °C) and hydrolysis either before or after HPP. Proximal composition, phytic acid, β-glucans, total phenolics (TPs) and total antioxidant activity (TAC) were evaluated to select the processing conditions for optimal nutritional and bioactive properties of the final ingredients. The application of the hydrolysis step after the HPP treatment resulted in lower phytic acid levels in both matrices (WB and OH). On the other hand, the release of β-glucan was more effective at the highest temperature (70 °C) used during pressurisation. After the treatment, the TP content ranged from 756.47 to 1395.27 µmol GAE 100 g−1 in WB, and OH showed values from 566.91 to 930.45 µmol GAE 100 g−1. An interaction effect between the temperature and hydrolysis timing (applied before or after HPP) was observed in the case of OH. Hydrolysis applied before HPP was more efficient in releasing OH TPs at lower HPP temperatures (40–50 °C); meanwhile, at higher HPP temperatures (60–70 °C), hydrolysis yielded higher TP values when applied after HPP. This effect was not observed in WB, where the hydrolysis was more effective before HPP. The TP results were significantly correlated with the TAC values. The results showed that the application of optimal process conditions (hydrolysis before HPP at 60 or 70 °C for WB; hydrolysis after HPP at 70 °C for OH) can increase the biological value of the final ingredients obtained. [ABSTRACT FROM AUTHOR]

The biochemical composition, physical and technological properties of amaranth grain determine the possibility of its use to improve the consumer properties and nutritional value of bakery products. The obtained experimental results of the acidity and moisture content of samples of dough pieces with the addition of wheat-amaranth bran (5–15 %) and a control sample of wheat dough with 5 % content of wheat bran are within the normative values established in the standards. The addition of 5, 10 and 15 % wheat-amaranth bran improves the nutritional value of the finished product due to the high content of protein, micro- and macroelements, and highly unsaturated oil in the seeds, which contains squalene. Adding wheat-amaranth bran does not change the structure and properties of bread. The resulting samples of tin bread containing 5, 10 and 15 % wheat-amaranth bran have a smooth surface without any special deformations, a soft, elastic crumb, uniform thin-walled porosity without breaks; the taste and smell correspond to this type of wheat bread. The most pronounced taste and smell of wheat bread with 5 % wheat bran content is in tin bread containing 15 % wheat-amaranth bran. The physicochemical parameters of wheat-amaranth test samples, with the exception of moisture and acidity, do not exceed the values of the control sample. Based on the results of the research, technology for preparing enriched wheat pan bread with the addition of wheat-amaranth bran in amounts of 5, 10 and 15 % has been developed.

Xylanases are hydrolytic enzymes that have tremendous applications in different sectors of life, but the high cost of their production has limited their use. One solution to reduce costs and enhance xylanase production is the use of agro-wastes as a substrate in fungal cultures. In this study, olive mill pomace (OMP) and barley bran (BB) were used as carbon sources and possible inducers of xylanase production by three species of Trichoderma (atroviride, harzianum, and longibrachiatum), one major xylanase producer. The experiments were conducted under a solid-state fermentation system (SSF) in flask cultures and a packed-bed bioreactor. Cultures of OMP and BB were optimized by examining different ratios of OMP and BB, varied particle sizes, and inoculum size for the three species of Trichoderma. The ratio of 8:2 OMP and BB yielded the highest xylanase activity, with a particle size of 1 mm at 29 °C and an inoculum size of 1 × 107 spores/mL. Studying the time profile of the process revealed that xylanase activity was highest after seven days of incubation in flask SSF cultures (1.779 U/mL) and after three days in a packed-bed bioreactor (1.828 U/mL). The maximum percentage of OMP degradation recorded was about 15% in the cultures of T. harzianum flask SSF cultures, compared to about 11% in T. longibrachiatum bioreactor cultures. Ammonium sulfate precipitation and dialysis experiments showed that Xylane enzyme activity ranged from 0.274 U/mL in T. harzianum to 0.837 U/mL in T. atroviride when crude extract was used, with the highest activity (0.628 U/mL) at 60% saturation. Xylose was the main sugar released in all purified fractions, with the G-50 and G-75 fractions showing the maximum units of xylanase. [ABSTRACT FROM AUTHOR]

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Oxidative stress induced by hydrogen peroxide (H2O2) can lead to cellular damage, contributing to degenerative diseases and aging. Black rice bran is a functional food known for its antioxidant properties, which are crucial in reducing the adverse effects of oxidative stress and maintaining redox balance. In this study, we aimed to investigate the protective effect of the extract of black rice bran (EBRB) 'Sembada Hitam' on Vero cells against H2O2 toxicity. To evaluate the protective effect, a co-culture method was employed, and cell viability was assessed using the MTT assay. Additionally, cell growth was examined through trypan blue staining. Vero cells were exposed to different concentrations of H2O2 and EBRB for a 24-hour period. The results demonstrated that EBRB at concentrations of 15.625, 250, and 500 µg/mL exhibited a protective effect on Vero cells exposed to H2O2 at concentrations of 100, 200, and 400 µM, respectively. Notably, when Vero cells were treated with EBRB at concentrations of 250 or 500 µg/mL for five days in conjunction with H2O2 exposure at concentrations of 200 or 400 µM for 24 hours, a significant decrease in cell viability was observed on day 3. Based on the collective findings, it can be concluded that EBRB has the potential to protect Vero cells against H2O2 -induced toxicity, but primarily during a short-term incubation period. Overall, this study highlights the protective properties of EBRB against H2O2 -induced cellular damage and emphasizes the importance of further investigations to fully elucidate the underlying mechanisms and potential long-term effects of EBRB on cell viability. [ABSTRACT FROM AUTHOR]

Simple Summary: Increasing numbers of livestock and aquaculture are resulting in insufficient feed. As a result, the use of unconventional raw materials is receiving increased attention. Corn bran (CB) is a by-product of corn starch production, which is high in yield and dietary fiber but low in price. Whether CB can be used in laying ducks' diet and its maximum level remain unknown. In this study, the highest dietary CB level was set at 12%, which is double its maximum level in the laying duck industry. The results showed that the inclusion of 3%, 6%, 9%, and 12% CB in laying ducks' diet under iso-energy and iso-nitrogen conditions had no adverse impacts on laying performance. Feeding ducks a 12% CB diet also improved digestive organ development, cecal beneficial bacterium population and beneficial metabolite production, albumen height, Haugh unit, and yolk color of eggs. The data suggested that the level of CB can reach up to 12% in a laying duck diet under iso-energy and iso-nitrogen conditions. The application of corn bran (CB) to laying ducks via iso-energy and iso-nitrogen diets is rarely reported. Six hundred laying ducks (49 weeks) were equally assigned to five treatments: the control group with 0% CB and the other four groups with 3%, 6%, 9%, and 12% CB. The experiment lasted for 11 weeks. With the increase in CB, the relative weight of the proventriculus, gizzard, and ileum and the content and proportion of butyric acid in the cecal digesta were quadratically changed (p < 0.05), and the highest value was observed in the 12% CB group. Compared with the control, the 12% CB group showed decreased Deferribacteres, Spirochaetota, and Fusobacteriota at the phyla level and showed increased Pediococcus and decreased Bifidobacterium and Rikenellaceae_RC9_gut_group at the genus level (p < 0.10); the 12% CB group also showed 46 different metabolites, which are related to Lactobacillus and Pediococcus (p < 0.05). The 12% CB group showed increased (p < 0.05) albumen height at week 8 and yolk color at weeks 4 and 8 compared with the control. Overall, dietary inclusion of 3% to 12% CB is a possible feeding strategy for laying ducks under iso-energy and iso-nitrogen conditions, and the 12% CB group was more effective. [ABSTRACT FROM AUTHOR]

Puffed rice is produced from preconditioned polished rice heated at about 250°C. In this study, puffed rice was produced from parboiled brown rice (unpolished rice) in sand heating method at different preconditioning levels by varying salt content (0%-6% (w/w)) to evaluate its quality and acceptability because the bran layer resists the expansion during the puffing which can affect its acceptability. As mentioned in previous studies, quality parameters hardness, expansion, and sensory qualities were considered. Fuzzy logic technique was used to evaluate the sensorial acceptability of puffed brown rice. Sensory parameters such as taste, texture, and color were considered. Gradual increase in salt up to 4% showed improvement in the expansion and decreased the hardness of puffed brown rice. After 4% salt, both quality parameters showed a constant trend. Microstructural study showed puffed brown rice cross-section is similar to puffed polished rice. However, the puffed brown rice surface showed fissures of the bran layer, whereas polished puffed rice showed a smooth surface. The cross-sectional view showed that air voids get wider at higher salt levels. Sensorial evaluation using the fuzzy logic technique showed that color is the least essential quality attribute, and taste and texture were in the first and second ranks, respectively. Most acceptable puffed brown rice was produced at 4%-5% salt content. [ABSTRACT FROM AUTHOR]

In recent trends, the usage of synthetic materials has been reduced by introducing natural fibres for lightweight applications. In this study, Madar (Calotropis gigantea) fibre is selected for the reinforcement phase (40%), and the epoxy polymer is blended with bran filler selected as a matrix material. To calculate hybrid composite mechanical characteristics, five composite laminates with different fibre/filler weight ratios were made. The results show that when the weight ratio of madar fibre increased, the superior mechanical properties were observed in the composite laminate sample (A), such as tensile strength (20.85 MPa), flexural strength (24.14 MPa), impact energy absorption (23 J) compared with an increasing the weight ratio of bran nanofiller to this composite material. At the same time, increasing bran nanofillers can improve thermal stability up to 445 °C of degrading temperature. To analyse the surface interaction between the madar fibres, bran nanofillers, and epoxy matrix by conducting the scanning electron microscope (SEM) analysis before subjecting to the mechanical test and also to identify the failure mode by conducting the SEM test after the laminates are broken during the mechanical tests of the hybrid composite. [ABSTRACT FROM AUTHOR]

The mechanical performance of thermoplastic bulk samples obtained by plasticizing wheat flours differing in grain hardness, alveographic parameters, absence or presence of bran, and grinding level was assessed. Grains of four bread wheat (Triticum aestivum L.) cultivars (Altamira, Aubusson, Blasco, and Bologna) were milled with the aim of producing single-cultivar refined flour (R), or wholegrain flour with fine (F) or coarse (C) grinding. The flours were plasticized, injection molded and tested for tensile properties. The results confirmed that the presence of bran increased the strength (σ) and reduced the elongation at break (ε) of thermoplastics obtained from the flours of each cultivar. The grinding level had an effect, since σ was higher and ε was lower in F than in C samples. SEM analysis of samples revealed that the bran and its texture affected the exposure of starch granules to plasticizer. Composting experiments also revealed that the formulations are able to disintegrate within 21 days with a mass loss rate higher in plastics from F than C flours, while germination tests carried out with cress seeds indicated that it takes two months before the compost loses its phytotoxic effects. Overall, the refining and bran particle size of wheat flours, besides their gluten composition and baking properties, represent novel choice factors to be considered when tailoring the manufacturing of plastic materials for selected requirements and uses. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This paper presents the results of a study investigating the biodegradation of poly(butylene succinate) (PBS)/wheat bran (WB) biocomposites. Injection mouldings were subjected to biodegradation in compost-filled bioreactors under controlled humidity and temperature conditions. The effects of composting time (14, 42 and 70 days) and WB mass content (10%, 30% and 50% wt.) on the structural and thermal properties of the samples were investigated. Measurements were made by infrared spectral analysis, scanning electron microscopy, differential scanning calorimetry, thermogravimetric analysis, and gel permeation chromatography. Results demonstrated that both the thermal and structural properties of the samples depended greatly on the biodegradation time. Specifically, their crystallinity degree increased significantly while molecular mass sharply decreased with biodegradation time, whereas their thermal resistance only showed a slight increase. This resulted from enzymatic hydrolysis that led to the breakdown of ester bonds in polymer chains. It was also found that a higher WB content led to a higher mass loss in the biocomposite samples during biodegradation and affected their post-biodegradation properties. A higher bran content increased the degree of crystallinity of the biocomposite samples but reduced their thermal resistance and molecular mass. [ABSTRACT FROM AUTHOR]

Mycotoxins, especially aflatoxin B1 (AFB1) and fumonisin B1 (FMB1), are common contaminants in cereal-based foods. Instances of contamination are predicted to increase due to the current challenges induced by climate change. Despite the health benefits of whole grains, the presence of mycotoxins in bran remains a concern. Nonetheless, previous research indicates that wheat bran can adsorb mutagens. Therefore, this study investigated the capacity of maize, wheat, and oat brans to adsorb AFB1 and FMB1 under varying in vitro conditions, including pH, binding time, temperature, particle size, and the amount of bran utilized. Maize bran demonstrated a high AFB1 adsorption capacity (>78%) compared to wheat and oat brans. However, FMB1 was not adsorbed by the brans, possibly due to its hydrophilic nature. Lower temperature (≤25 °C) enhanced AFB1 adsorption efficacy in wheat and oat bran, while for maize bran, the highest adsorption occurred at 37 °C. A linear model following Henry’s law best explained AFB1 adsorption by the brans. Further studies identified the pericarp layer of bran as the primary site of AFB1 adsorption, with the initial liquid volume being a critical factor. The study concludes that bran could potentially act as an effective bioadsorbent. Further research is essential to confirm the adsorption efficacy and the bioavailability of AFB1 through in vivo experiments.

Green glutinous rice is a unique genetic germplasm that has yet to be adequately studied. This study investigated antioxidant capacity and flavonoid metabolites in the bran layer of green glutinous rice (LvH) compared to purple (HeiH), red (HongH) and white (GJG) varieties. The results showed that LvH bran had significantly higher content of total flavonoids and anthocyanin than that of HongH (1.91-fold and 4.34-fold) and GJG (2.45-fold and 13.30-fold). LvH bran also showed significantly higher levels of vitamin B1 and vitamin E than that of HeiH (1.94-fold and 1.15-fold) and HongH (1.22-fold and 1.13-fold), indicating that green glutinous rice bran was rich in bioactive components. LvH bran showed significantly lower IC50 values for scavenging DPPH and ATBS radicals than GJG and even significantly lower IC50 value for scavenging DPPH radicals than HongH, highlighting its potential as an effective source of antioxidants. LvH bran had significantly different downstream metabolite synthesis in the flavonoid pathway compared to HeiH, HongH, and GJG, with 40, 26, and 22 different metabolites, 23, 20, and 33 up-regulated differentially expressed metabolites (DEMs), and 73, 50, and 13 down-regulated DEMs, respectively. Of the 139 flavonoid metabolites identified in colored rice bran, 26 metabolites showed significant positive correlation with both ABTS and DPPH radical scavenging capacity. Typically, quercetin derivatives showed potential for evaluating the antioxidant capacity of colored rice bran. These findings offer valuable insights into the antioxidant properties of green glutinous rice bran and provide references for better understanding of flavonoid metabolites in different colored rice bran. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The increasing demand for functional foods has pushed the food industry to produce fiber-enriched products. In this study, rheological, microstructural, physicochemical, and functional characteristics were investigated for whole proso millet dough and cake, fortified with fermented proso millet bran dietary fiber flour (F-DF). Results showed that proso millet flour is less absorbent and stable than the control group. Adding proso millet flour and F-DF reduced the elasticity of the dough and increased its hardness, but had no significant effect on viscosity, cohesion, and resilience. The microstructure analysis exhibited an unformed continuous network formation in proso millet dough. Analyses suggested that proso millet flour combined with the fermented dietary fiber group had significantly higher total phenol content (0.46 GAE mg/g), DPPH• scavenging activity (66.84%), and ABTS•+ scavenging activity (87.01%) than did the other group. In addition, F-DF led to a significant reduction in the predicted released glucose contents of reformulated cakes. In summary, cakes prepared with the involvement of whole proso millet flour and F-DF exhibited less adverse sensory impact and possessed the potential to decrease postprandial blood glucose levels resulting purely from cake consumption. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Plant Protection & Pathology is the property of Egyptian National Agricultural Library (ENAL) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The subject matter of the article is to identify and equalize the parameters of telecommunication channels. The goal is to develop a new mathematical approach based on positive definite kernels on a Hilbert space. The tasks to be solved are: (a) to formulate a mathematical procedure based on a kernel; a kernel is a function that maps pairs of data points to a scalar value, and positive definite kernels are widely used in machine learning and signal processing applications; (b) to identify the channel parameters using the proposed method; and (c) to apply the Zero Forcing and MMSE equalizer to measure the performance of the proposed system. This article introduces a new method to address the problem of supervised identification of transmission channel parameters based on the positive definite kernel on Hilbert space, which implements Gaussian kernels. The input sequence, used as an input for a system or process, is assumed to be independent, have a zero mean, a non-Gaussian distribution, and be identically distributed. These assumptions are made to simplify the analysis and modeling. The proposed method for estimating the parameters of the channel impulse response yields promising results, indicating that the estimated parameters are close to the measured parameters of the model for various channels. The convergence of the estimated parameters toward the measured parameters of the model is particularly noticeable for BRAN A (indoor) and BRAN E (outdoor) channels. The method has been tested with different channel models, and the results remain consistent. Overall, the proposed method appears to be a reliable and effective approach for estimating channel impulse response parameters. The accuracy of the estimated parameters is particularly noteworthy considering the challenges inherent in modeling wireless channels, which can be influenced by various factors such as obstacles and interference. These findings have important implications for the design and optimization of wireless communication systems. Accurate estimates of channel impulse response parameters are essential for predicting and mitigating the effects of channel distortion and interference, and the proposed method represents a promising tool for achieving this goal. Further research and testing are needed to validate and refine the method and to explore its potential applications in different settings and scenarios. We evaluated the performance of the system using the estimated parameters obtained from the proposed method. Two equalizers, MMSE and ZF, were used, and the results show that MMSE outperforms ZF. Both equalizers produced highly satisfactory outcomes.

Background: Subcritical water extraction (SWE) is a friendly technique applied to produce rice by-product extract. The aim of this study is using SWE as a new friendly extraction method for producing protein isolates (PI) of rice bran and rice combination as a byproduct of Iranian agriculture product. Methods: D-optimal combined design was used to optimize bran rice ratio, solid/water ratio, extraction time, and particle size to obtain maximum protein. Bran (8-12%) and rice ratio (88-92%) solid water (0.04 -0.12%), time (15-45 min), and particle sizes (420 µm and 710 µm) were selected as independent variables, and protein as dependent variable. After optimization, the effects of extraction parameters on functional properties were investigated. Results: Increasing bran/rice ratio has a significant effect on the protein extraction. In this study, the optimum SWE conditions were solid water (0.12), bran rice ratio (8:92), time (45 min), particle size (420 µm), and the optimum SWE temperature was obtained at 120 Cº. SWE also could significantly enhance functional properties, such as the solubility, emulsifying activity index (EAI), and degree of hydrolysis of by-product of rice milling (BRM) PI. Conclusion: According to the positive impact of SWE on protein extraction and the functional properties of BRM PI, this method could be applied as a novel extraction technique to modify the properties of rice protein isolate for functional purposes in the future. However, more investigation is required to study the quantity and quality of the extracted valuable materials to scale it up for industrial means.

Abstract The addition of linseed (Linum usitatissimum Linn) in the diet, as a functional food, has increased over the years. However, it possesses cyanogenic glycosides. This study aimed to quantify and compare cyanide concentration in whole seed and bran of brown and golden types to establish a safe limit of intake. Three commercial labels, from brown and golden whole seed types (Ab, Ag, Bb, Bg, Cb and Cg), and six commercial labels of brown and golden bran (1b, 2g, 3g, 4b, 5g, and 6b), were selected, totalizing twelve samples. Total cyanide concentration was quantified by a colorimetric method employing alkaline picrate, after acid hydrolysis. The whole seed cyanide values were between 348.4 and 473.20 µg/g and the bran cyanide values were between 459.53 and 639.35 μg/g. The analyzed bran presented increased cyanide concentrations than the whole seeds with no differences between brown and golden types. Food able to produce cyanide less than 90 µg/kg body weight, daily, is considered secure for consumption. Considering this limit and analyzed samples, it is safe to eat approximately two tablespoons of seeds or one tablespoon of bran. These results point out the importance of cyanide amount daily intake information to be in linseed packaging, to ensure secure consumption.

Simple Summary: Salmonellosis in humans is still a serious disease, which is mainly caused by the consumption of contaminated food. Functional ingredients in feed are expected to reduce susceptibility to the ubiquitous Salmonella and thus prevent food contamination. Rye is becoming increasingly popular in pig feeding. The use of by-products such as rye bran in pig feeding is also of great interest. Rye and its by-product rye bran offer the possibility of introducing high-quality feedstuffs with positive effects on the pig's intestinal health into a feed. These effects are caused by functional ingredients that are metabolized by microorganisms in the large intestine. Previous studies have shown the positive effect of reducing Salmonella prevalence in young pigs. This study investigated in a field study whether rye or rye bran has a positive effect on Salmonella prevalence in gilts, sows, and piglets. The antibody titers of the rye groups in the gilts were significantly lower. This suggests that the use of rye leads to lower incidents of infection, but this effect was not reflected in the environmental samples. The inconsistent presence of Salmonella and the experimental design were not sufficient to show a clear effect in a field study. The nutritional benefits of rye (and therefore rye bran) are mainly due to its high content of fermentable dietary fiber, the non-starch polysaccharides (NSP). Microorganisms in the large intestine are able to convert these into short-chain fatty acids (SCFA), including butyrate. Butyrate strengthens the epithelial barrier function in the colon by nourishing the enterocytes and inhibiting the spread of Salmonella in the intestinal tract. Therefore, the aim of this study was to test under field conditions whether a diet with rye or rye bran as the main ingredient for gilts, sows, and weaned piglets is associated with a lower Salmonella prevalence. Depending on the age groups, between 20–30% rye or between 15–20% rye bran was used in the experimental group. A total of n = 1983 boot swabs, n = 356 fecal samples, and n = 1909 serum samples were examined. The results of this study show that rye or rye bran at the levels used had no apparent effect on the number of positive Salmonella samples. However, the Salmonella OD values in the experimental groups were significantly lower than in the control group. This suggests that the use of rye leads to a lower incidence of infection, but this effect could not be proven from swabs. [ABSTRACT FROM AUTHOR]

Soybean is a rich source of vegetal protein for both animal and human consumption. Despite the high levels of protein in soybean seeds, industrial processing to obtain soybean bran significantly decreases the final protein content of the byproducts. To overcome this problem, cultivars with higher protein contents must be developed. However, selecting the target proteins is difficult because of the lack of information on the proteome profile of soybean bran. Therefore, this study obtained the comparative proteomic profiles of both natural coatless seeds and defatted bran from an elite tropical-soybean cultivar. Thus, their extracts were characterized using LC–MS/MS and a total of 550 proteins were identified. Among these, 526 proteins were detected in coatless seeds and 319 proteins in defatted bran. Moreover, a total of 139 proteins were identified as presenting different levels of content in coatless seeds and defatted bran. Among them, only 46 were retained after the seed processing. These proteins were clustered in several important metabolic pathways, such as amino-acid biosynthesis, sugar biosynthesis, and antioxidant activity, meaning that they could act as targets for bioactive products or genome editing to improve protein quality and quantity in soybean grains. These findings can enhance our understanding regarding protein robustness for both soybean crops and the commercial bran improvement because target proteins must remain intact after processing and must be bioactive when overexpressed. Overall, the soybean bran proteomic profile was explored for the first time, providing a valuable catalogue of target proteins that can tolerate the industrial process. [ABSTRACT FROM AUTHOR]

To promote the use of waxy barley bran, an underutilized resource, samples of waxy barley were divided into three parts: polished waxy barley powder (PWBP), inner bran layer powder (IBLP), and outer bran layer powder (OBLP). The color and appearance, general properties, minerals, vitamins, β-glucan, antioxidant properties, and aroma of each part were compared. In terms of appearance and color, IBLP and OBLP appeared more yellow than PWBP; general components that were more abundant in IBLP and OBLP compared with PWBP were protein, fat, and ash. IBLP and OBLP had characteristically high values of Mg and Zn, monounsaturated and polyunsaturated fatty acids, vitamin B1, total polyphenol content, H-ORAC, and DPPH. In particular, the vitamin B1 content of OBLP was approximately 10 times higher than that of PWBP, and Mg and Zn content was more than five times higher than in PWBP. The β-glucan content of IBLP and OBLP was lower than that of PWBP, but relatively high. GC–MS analysis revealed that hexanal was the aroma component common to all three samples, and the peak areas were in the order of PWBP > OBLP > IBLP. [ABSTRACT FROM AUTHOR]

The bran is a nutritive fraction of the maize (Zea mays L.) kernel containing micronutrients, quality protein, and antioxidants beneficial for human health. Bran consists of two major components: aleurone and pericarp. Increasing this nutritive fraction would therefore have implications on biofortification of maize. Since quantification of these two layers is difficult, the goals of this study were to develop efficient techniques for analyzing these layers and to develop molecular markers for pericarp and aleurone yield. Two populations with various characteristics were genotyped using genotyping-by-sequencing. The first was a yellow corn population with contrasting pericarp thicknesses. The second was a blue corn population segregating for Intensifier1 alleles. Both populations segregated for the multiple aleurone layer (MAL) trait that is known to increase aleurone yield. In this study, it was found that MALs are mostly determined by a locus on chromosome 8, but several minor loci are also involved. The inheritance of MALs was complex and seemingly more additive than dominant. In the blue corn population, anthocyanin content increased 20 to 30% with the addition of MALs demonstrating its effectiveness at increasing aleurone yield. Elemental analysis was performed on MAL lines and indicated a role of MALs in increasing iron content in the grain. Iron content was increased 17.5% in the MAL lines over the single aleurone layer lines and 35.5% over the recurrent parent, Mo17. Zinc content was increased 15.5% in the MAL lines compared to the recurrent parent. QTL analyses are presented in this study on many pericarp, aleurone, and grain quality traits. Molecular markers were also tested for the MAL locus on chromosome 8, and candidate genes are discussed. Results of this study may assist plant breeders enhancing anthocyanin content and other beneficial phytonutrients in maize. [ABSTRACT FROM AUTHOR]

In this study, samples of eight durum wheat cultivars (Cesit-1252, Eminbey, Guney Yildizi, Kiziltan, Maestrale, Mirzabey, Svevo and Zenith) commonly grown in Turkey were used. The main purposes of the study were to investigate the effect of bran addition (0, 7.5, 15.0 and 22.5%) on the technological and nutritional properties of spaghetti, and the phytic acid (PA) content. The possibility of reducing the phytic acid content of bran-supplemented pasta with enzyme addition and incubation was also investigated. Bran supplementation had some detrimental effects on sensory, technological and colour properties, especially at 22.5% bran supplementation level. On the other hand, significant increases in total dietary fibre and protein content values were observed. Compared to the control pasta samples, addition of bran at the ratios of 7.5, 15.0 and 22.5% caused 72.2, 108.9, 150.7% increases in average PA content, respectively. The mean PA content of spaghetti samples of all cultivars was lower (around 24%) than the mean PA content of semolina samples of all cultivars. The changes in the PA content were also investigated in one cultivar by adding different amounts of enzyme in the pasta supplemented with 22.5% bran. The maximum reduction in PA content (56.1%) was observed in the pasta sample supplemented with 1.5% phytase enzyme and incubated for 2 h at 45 °C. [ABSTRACT FROM AUTHOR]

Soybean bran (SB) partially replaced fat (30%—50%) in a gluten-free cookie formulation. Dough properties, physical (cookie dimension and weight loss), textural (hardness and fracturability), colour and sensory parameters, as well as nutritional profiles were evaluated to characterize full-fat (FFC) and fat-reduced cookies (FRC). Based on the obtained results, it was concluded that the fat reduction in cookie formulation at 30% maintained the sensory properties of the FFC. Furthermore, it was revealed that the fat replacement using SB at 30% resulted in the fat-reduced value-added gluten-free cookies in terms of dietary fibre and minerals. A daily portion of the 30% FRC meets 11.87% and 18.04% of dietary reference intakes (DRIs) for dietary fibres, 26.50% of DRIs for calcium, 35.71% and 46.88% of DRIs for magnesium and 65.43% and 83.61% of DRIs for manganese, for male and female adults, respectively. [ABSTRACT FROM AUTHOR]

The goal of this study is to analyze overtourism in a selection of the top visited European countries, in the most visited cities and villages, based on a specific indicator "density per inhabitant" and also on "density per square km" in the cities in the years 2022 versus 2019. The results proved that overtourism is present because the density of tourists per inhabitant is very high and per square km is a few times higher than the number of the local population. In 2022, the highest tourist charge per inhabitant was found in all the selected cities, but especially in: Venice, Dubrovnik, Vienna, Paris, Florence, Amsterdam, Milan and Barcelona. Per square km, the overcrowded cities by tourists are: Venice, Barcelona, Nice, Florence, Paris, Amsterdam, Prague, Madrid and Vienna. There were also highlighted the villages which are suffocated by tourists taking into consideration the local population: Cinque Terre, Capri-Anacapri, Alberobello, Hallstadt, Giethoorn, Oia, Tibermory, Ciocanesti, Viscri, Bran, Marginimea Sibiului, and Sapanta. Finally, the study emphasizes the measures taken by the authorities in each city and village, depending on the local situation, as well as UNWTO strategies recommended to be implemented for diminishing the negative effects of overtourism. [ABSTRACT FROM AUTHOR]

Durum wheat debranning fractions (fine and coarse bran) were obtained and included as an ingredient in the formulation of whole-meal spaghetti to study their chemical–nutritional characteristics, in particular folate levels and sensorial properties. Experimental raw pasta had a higher folate content (40.5 µg/100 g) than commercial whole-meal pasta (28.3 µg/100 g), meeting the requirements for the health claim on folate (Reg. EU 432/2012) and for the nutritional claim on dietary fiber. After cooking, folate retention in pasta formulated with coarse bran was 80% and scored an overall "good" sensorial acceptability. Results indicate that whole-meal pasta formulated with folate-rich debranning fractions may represent a natural functional food that, integrated into the diet, could improve the health status of the population. [ABSTRACT FROM AUTHOR]