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36. Valorization of Grain and Oil By-Products with Special Focus on Hemicellulose Modification.

Author

Liu, Xiaoxian, Xie, Jin, Jacquet, Nicolas, and Blecker, Christophe

Subjects
HEMICELLULOSE, ENVIRONMENTAL remediation, PETROLEUM, RAW materials, FILMMAKING, CHEMICAL structure
Abstract

Hemicellulose is one of the most important natural polysaccharides in nature. Hemicellulose from different sources varies in chemical composition and structure, which in turn affects the modification effects and industrial applications. Grain and oil by-products (GOBPs) are important raw materials for hemicellulose. This article reviews the modification methods of hemicellulose in GOBPs. The effects of chemical and physical modification methods on the properties of GOBP hemicellulose biomaterials are evaluated. The potential applications of modified GOBP hemicellulose are discussed, including its use in film production, hydrogel formation, three-dimensional (3D) printing materials, and adsorbents for environmental remediation. The limitations and future recommendations are also proposed to provide theoretical foundations and technical support for the efficient utilization of these by-products. [ABSTRACT FROM AUTHOR]

Published
2024
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46. Moringa, Milk Thistle, and Jujube Seed Cold-Pressed Oils: Characteristic Profiles, Thermal Properties, and Oxidative Stability.

Author

Sebii, Haifa, Karra, Sirine, Ghribi, Abir Mokni, Danthine, Sabine, Blecker, Christophe, Attia, Hamadi, and Besbes, Souhail

Subjects
MILK thistle, OILSEEDS, JUJUBE (Plant), MORINGA, THERMAL properties, BIOMASS liquefaction, VEGETABLE oils, PLANT polyphenols
Abstract

Cold-pressed moringa, milk thistle, and jujube seed oils were investigated in terms of their characteristic profiles, thermal properties, and oxidative stability. The findings proved that the extracted oils were characterized by high nutritional values, which encourages their use in various fields. Results showed significant differences between the obtained oils. Overall, jujube seed oil exhibited the best quality parameters, with acidity equal to 0.762 versus 1% for the moringa and milk thistle seed oils. Milk thistle seed oil showed absorbance in the UV-C (100–290 nm), UV-B (290–320 nm), and UV-A (320–400 nm) ranges, while the moringa and jujube seed oils showed absorbance only in the UV-B and UV-A ranges. Concerning bioactive compounds, jujube seed oil presented the highest content of polyphenols, which promoted a good scavenging capacity (90% at 10 µg/mL) compared to the moringa and milk thistle seed oils. Assessing the thermal properties of the obtained oils showed the presence of four groups of triglycerides in the moringa and milk thistle seed oils, and two groups of triglycerides in the jujube seed oil. The thermograms were constant at temperatures above 10 °C for milk thistle seed oil, 15 °C for jujube seed oil, and 30 °C for moringa seed oil, which corresponded to complete liquefaction of the oils. The extinction coefficients K232 and K270, monitored during storage for 60 days at 60 °C, proved that jujube seed oil had the highest polyphenols content and was the most stable against thermal oxidation. [ABSTRACT FROM AUTHOR]

Published
2024
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47. Assessment of composition, color, and oxidative stability of mango (Mangifera indica L.) kernel fats from various Ivorian varieties.

Author

Kouassi, Alfred Kouakou, Alabi, Taofic, Cissé, Mohamed, Purcaro, Giorgia, Moret, Sabrina, Moret, Erica, Blecker, Christophe, and Danthine, Sabine

Subjects
MANGO, PRINCIPAL components analysis, FATS & oils, FAT, STEARIC acid, CREMATORIUMS
Abstract

Seven mango seeds of Ivorian varieties, that is, Amelie, Kent, Keitt, Brooks, Palmer, Dadiani, and Djakoumankoun were collected from Northern Ivory Coast as wastes from local processing factories and local markets; their kernels were then quickly separated and sun‐dried to ensure lipases inactivation. This study was carried out to elucidate (1) the variability in the proximate composition (protein, ash, and fat content) of the so‐obtained kernels and (2) the characteristics of the extracted fat including acidity, peroxide value, unsaponifiable matters, phospholipid content, iodine value, fatty acid (FA), and triacylglycerol (TAG) composition, sterol content, oxidative stability, color, and carotenoid content. It was found that the fat content ranged from 4.9% to 9.6% (dry matter) depending on the variety. Whatever the variety, oleic (O, 35.9%–47%) and stearic acid (St, 30.3%–48.3%) were the most abundant FA. A wide range of variation in TAG composition was however observed: the major were StOSt (23.9%–45.9%), StOO (15.5%–25.8%), and StLSt (10.4%–12.5%). A classification of the seven varieties based on their FA, TAG, and sterol content, was established using multivariate analysis: principal component analysis (PCA) and cluster analysis (CA). According to their main FA and TAG, the seven varieties may be grouped into four clusters: cluster I = Amelie, cluster II = Keitt, Palmer, and Kent, cluster III = Brooks and Dadiani and, cluster IV = Djakoumankoun. [ABSTRACT FROM AUTHOR]

Published
2024
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