supernatant residue: fibre concentrate - cordis · 2015-02-01 · figure 3. untreated bran, bran...
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Figure 1. At top, aspect of the different wheat bran fractions (from left to right): coarse, fine and middlings.
At bottom, percentage of the different fractions obtained in the citrus juice extraction process (courtesy of
Grupo Leche Pascual).
Figure 2. Wheat Bran Fractionation Protocol to derive fibre concentrates, oligosaccharides and ferulic acid.
Bran (10 - 40% suspension: 90 – 100 oC)
De-starch (Termamyl) (>100U/g :15 - 20 min)
Oligosaccharides
Protease (Alcalase) (20ml/g; 60oC : 3.5h)
‘Xylanase’ (Pentopan Mono) (7.5U/g ; 5h : 60oC)
Supernatant
Residue:‘Insoluble’ fibre
Residue: FIBRE CONCENTRATE
maltose / peptide mix
Growth medium etc
Further Enzyme
treatment / fractionation
Esterase
Ferulic Acid
Figure 3. Untreated bran, bran fibre concentrate and oligosaccharide extract.
Figure 4. NSP content and composition of fibre prepared from wheat milling fractions. ara = arabinose, xyl
= xylose, man = mannose, gal = galactose, glc = glucose, uronic = uronic acid. AB2 (Germ). Names on the
x-axis identify the location of the wheat fraction sampling point in the flour milling process.
Untreated fibre concentrate oligosaccharide
Figure 5. Yield of Pentopan-soluble material from milling fractions and corresponding Prebiotic Index (PI).
PI positive control (FOS) = 3.7 and negative control = -1.8.
Table 1. Summary of technological advantages and sensory screening for oligosaccharides in food products.
Food product Intended
application
Advantages Sensory screening
Bread roll fibre enrichment The dough rises quicker. Acceptable
Rye loaf fibre enrichment The dough rises quicker. Acceptable
Rye bar fibre enrichment The dough rises quicker. Acceptable
Natural yoghurt fibre enrichment Thicker texture of the yoghurt Not acceptable
Flavoured yoghurt fibre enrichment Thicker texture of the yoghurt Acceptablility flavour
dependant
Figure 6. TAC of ethanolic and aqueous extracts of wheat samples. TAC = Total antioxidant capacity. TE =
Trolox equivalents.
Figure 7. TAC of hydrolysed/fermented wheat bran. TAC = Total antioxidant capacity. TE = Trolox
equivalents
A B
2 (G
erm
)A F
‘G’ C
oarse
‘G’ F
ine
FBF
CBF
BF3
BF4
4MD/B
2BF
BK
Bulk
0
5
10
15
20
25
TA
C (m
mo
lTE
/gD
W)
Milling Fraction
aqueous
ethanolic
Control (0h) Control (24h) Driselase Viscozyme L0
10
20
30
40
50
TA
C (mm
olT
E/g
DW
)
Treatment
aqueous
Figure 8. Bioconversion with Pseudomonas fluorescens BF13-1p of (A) food-grade ferulic acid in buffer
(pH 7) and (B) ferulic acid recovered from wheat bran after removal of reducing sugars and its re-suspension
in buffer. : Ferulic acid; : Vanillin; : Vanillic acid.
0,0
0,2
0,4
0,6
0,8
1,0
1,2
0 1 2 3 4 5 6 7 8
B Vanillin molar yield: 55.1%
Selectivity: 68%
hours
mm
ol/
L
0,0
0,2
0,4
0,6
0,8
1,0
1,2
0 1 2 3 4 5 6 7 8
A
Selectivity: 71%
hours
mm
ol/
L
Vanillin molar yield: 63.2%
Figure 9. Protocol for the integrated processing of citrus pomace. MW: Microwave drying, DIC:
Instantaneous Controlled Pressure Drop, SE: Solvent Extraction, USE: Ultrasound Assisted Solvent
Extraction, CO2: Supercritical CO2 extraction.
Citrus
fiber
Texturizing
Fruit
paste
Formulation
with other
ingredients
Snack barBreakfast
cereals
Filler for
bakery
Functional
drink
Baking Extrusion Texturizing
Cloud
Concentration
Debittered
cloud
Debittering
(resin
adsorption)
Polyphenols
extract
Elution
Homogenization
Citrus peels
Blanching Enzyme
Enzyme
Decanting
Pasteurization
Extraction/Debittering
SE
USE
CO2
Polyphenols
extract
Drying
Milling
MW
DIC
Extraction/Debittering
Route 1 Route 2 Route 3
Centrifugation
To 1
or 2
From
3
From
3
Figure 10. Colour of the non-debittered and debittered orange fibre obtained (right) compared with the
commercial reference fibre (left); commercial is the whiter.
Figure 11. Visual comparison of the NAMASTE cloud obtained from the acid water (right) with commercial
orange cloud (centre) and the commercial cloud analogue lipid emulsion (left)
Table 2. Summary of the technological advantages and sensory screening for citrus fibres
Citrus fibre
addition
Intended technology
application
Advantages Sensory
screening
frozen potato
croquette Less fat absorption, fibre
enrichment
More stable dough, (easier to handle,
less sticky, less loss during production)
Acceptable
frozen potato
dumpling Less fat absorption, fibre
enrichment
More stable and less sticky dough, more
convenient to prepare at home
Acceptable
frozen filled
potato
dumpling
Fibre enrichment More stable and less sticky dough, more
convenient to prepare at home
Acceptable
cottage cheese
dumpling Fibre enrichment More stable dough, more convenient to
handle at home
Acceptable
meat roll Meat replacer, moisture
control, lower fat content /
fibre enrichment
Replacement of 16-20% meat can be
achieved
Acceptable
Doughnut Fat, oil, moisture control,
fibre enrichment
To avoid fat absorption during frying Improvement
needed
bread roll moisture control, flour
replacer, fibre enrichment
Replacement of 15-20% flour can be
achieved
Acceptable
sweet roll filled
with jam Moisture management Thickening agent (filling),
Flour replacer, fibre
enrichment
Replacement of 15-20% flour can be
achieved in the dough
Improvement
needed
Thicker filling can be achieved Not
Acceptable
Citrus fibre
addition
Intended technology
application
Advantages Sensory
screening
salad dressing Thickening agent Thicker dressing, even distribution of
herbs, more even surface distribution
Not
Acceptable
yoghurt based
salad dressing Thickening agent Light yoghurt (1.5%) becomes thicker;
improved distribution of herbs on
vegetable surface
Not
Acceptable
red fruit sauce
(yoghurt sauce) Thickening agent Light yoghurt (1,5%) becomes thicker;
improved surface distribution on fruits
Not
Acceptable
batter mix Egg replacer, fibre
enrichment
Replacement of eggs Acceptable
Figure 12. Citrus ingredients based beverages: samples elaborated with experimental clouds vs reference
sample (left), samples of fibre enriched orange juice sent for consumer’s testing (center) and polyphenol
enriched nectar (right).
Figure 13. Example of the plot of the Principal Component Analysis of the results of the sensory evaluation
of the juice samples enriched with the NAMASTE fibres (debittered and non-debittered) vs three commercial
juices that claim content in pulp or whole orange.
-4 -3 -2 -1 0 1 2 3
-1.0
-0.5
0.0
0.5
1.0
1.5
2.0
CA factor map
Dim 1 (43.7%)
Dim
2 (
23
.84
%)
1
2
3
4
5
6
7
8
9
10
1112
1314
15
16
17
18
1920 21
2223
24
25
26
27
28
29
30
3132
33
34
35
36
37
38
39
40
41
42
43
44
45
46
4748
49
50
51 52
53
54
55
56
57
58
5960minute.maid
don.simon
graniniazti.des
azti.sin
Figure 14. Food products produced by using wheat bran and citrus by-products.
Figure 15. Effect of HPH treatments on color and appearance of the HPH-citrus-based formulations.
Figure 16. Scavenging activity of doughs added with raw or pre-fermented bran (before (t0) and after (tf)
sourdough fermentation. From left: 1=Sourdough; 2=no bran added; 3=Raw (untreated) bran; 4=bran pre-
fermented with L. casei; 5=bran pre-fermented with L. sakei; 6=bran treated with Driselase® and pre-
fermented with L. casei; 7= bran treated with Driselase® and pre-fermented with L. sakei; 8=ascorbic acid 1
mg/ml).
Figure 17. Fibre content increase (g/100 g) of the NAMASTE bread due to the enrichment with the different
milling fractions and NAMASTE bran (white bars) and total fibre content of conventional bread and
wholegrain bread (grey bars).
A M
ill B
2 (G
erm
)
2A M
ill F
A M
ill ‘G
’ Coar
se
A M
ill ‘G
’ Fin
e
A M
ill F
BF
A M
ill C
BF
B M
ill B
F3
B M
ill B
F4
B M
ill 4
MD/B
2
B M
ill F
B M
ill K
NAM
ASTE
bra
n
Conve
ntional
bre
ad
Conve
ntional
whole
gra
in b
read
0
5
10
15
Fib
re c
on
ten
t (g
/100g
bre
ad
)
Figure 18. Theoretical TAC increase (µmol TE/100 g bread) of the NAMASTE bread due to the enrichment
with the different milling fractions and NAMASTE bran. TE = trolox Equivalent.
A M
ill B
2 (G
erm
)
2A M
ill F
A M
ill ‘G
’ Coar
se
A M
ill ‘G
’ Fin
e
A M
ill F
BF
A M
ill C
BF
B M
ill B
F3
B M
ill B
F4
B M
ill 4
MD/B
2
B M
ill F
B M
ill K
NAM
ASTE
bra
n
0
100
200
300
400
500
TA
C (m
mo
lTE
/100 g
)
Figure 19. Visual differences observed in feeding trial in orange molly using citrus by-products fractions.
Table 3. Comparison of the different NAMASTE products for their selection for assessment in WP5.
Product
(ingredients)/process
Note Exploitability and Feasibility
Pre-fermented Bran Interesting results were collected also on rice bran. It has
antioxidant capacity and probiotic effects. The same
enzymes were tested on rice and wheat with similar
effects.
It is of sure industrial interest, but not within
the consortium. Not enough quantities are
obtained in the laboratory trials due to low
yields.
High Pressure
Homogenization
(HPH) applied on
citrus fibre
It is an innovative application of HPH. It is very
interesting for citrus fibres and for fibres in general. The
main applications of the products obtained from the
application of HPH on Citrus could be in the preparation
of snack filler or beverages (to be evaluated)
It is patentable if possible applications are
described. GLP and JRS (limited to the
powder) are interested for the exploitation.
SELECTED for WP5
Citrus Fibre A screening of possible applications is needed for
debittered and non-debittered formulation
The patentability has to be evaluated in
association with JRS.
SELECTED for WP5
Cloudy Agent To be evaluated also in association with the polyphenol
crude extract
Not patentable but GLP is interested.
SELECTED for WP5
Concentrated bran
fibre
GLP is available to test the product GLP is not interest in the product. IP member
interest should be evaluated. Actual facilities
are not food grade.
Oligosaccaride
fraction
Same as above Same as above
Natural Vanillin The complete production process starting from bran is
not available. RTD addressed to improve ferulic acid
release from bran will be carried out at the laboratory
scale in close cooperation with IFR
Difficult to evaluate; very probably, given the
low rate of ferulic acid release and in turn of
vanillin production achieved, the results can
be of none industrial interest. They will be
mostly published on international journals.