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The effect of cryo-grinding and size separation on bioactive profile of buckwheat hulls |
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| Authors: | Kristina Rado? Nikolina ?ukelj Musta? Sa?a Drakula Dubravka Novotni Maja Benkovi? Klara Kralji? Sanja ?tifter Bojana Vou?ko Du?ka ?uri? |
| Affiliation: | 1. Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, 10000 Croatia
Contribution: Conceptualization (equal), Formal analysis (equal), Writing - original draft (lead);2. Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, 10000 Croatia;3. Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, 10000 Croatia Contribution: ?Investigation (equal), Methodology (equal), Writing - review & editing (equal);4. Faculty of Medicine, University of Rijeka, Bra?e Branchetta 20, Rijeka, 51000 Croatia Contribution: ?Investigation (equal), Writing - review & editing (equal);5. Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, 10000 Croatia Contribution: Methodology (equal), Project administration (equal), Writing - review & editing (equal);6. Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, 10000 Croatia Contribution: Funding acquisition (lead), Project administration (lead), Writing - review & editing (equal) |
| Abstract: | Buckwheat hulls (BWH) are a lignocellulosic material with valuable nutrient contents, especially rutin and dietary fibre, which are worth exploring from a food industry perspective. BWH are also a voluminous material that is difficult to grind to very fine particle sizes, which can be achieved under cryogenic conditions. Therefore, we investigated the effect of fractionation by cryo-grinding and size separation (<56, 56–180 and >180 µm) on the dietary fibre content and bioactive profile of BWH. While we hypothesised that micronisation would increase fibre solubility and release of bioactive compounds, we found that BWH must be fractionated to a size <56 µm to show a significant increase in soluble fibre content (106%), rutin (66%), total free phenolic compounds (94%) and antioxidant capacity (45–63%). Moreover, we have shown that near-infrared spectroscopy combined with partial least squares regression can be easily used for rapid scanning of BWH to select the most suitable pre-processing conditions for maximum nutritional value of this food industry by-product. |
| Keywords: | Antioxidant capacity buckwheat by-products cryo-grinding dietary fibre near-infrared spectroscopy rutin sieving |