Polyphenol recovery from sorghum bran waste by microwave assisted extraction: Structural transformations as affected by grain phenolic profile.

Sorghum milling waste stream (bran), contains diverse phenolic compounds with bioactive properties. The study determined the potential of microwave assisted extraction (MAE) to recover the bran phenolic compounds. Red, white, and lemon-yellow pericarp sorghum brans were subjected to MAE and phenolic yield and structural transformation vs conventional extraction (control) assessed by UPLC-MS/MS, Folin-Ciocalteu and Trolox equivalent antioxidant capacity methods.

Interactions of 3-deoxyanthocyanins with gum arabic and sodium alginate contributing to improved pigment aqueous stability.

3-Deoxyanthocyanins (3DXA) are of interest as food colorants but readily precipitated in aqueous solutions, limiting their potential applications. This work investigated ability of gum arabic vs alginate to stabilize 3DXA in aqueous systems and mechanisms involved. Apigeninidin and luteolinidin, and sorghum extracts dominant in these compounds, API-EX and LUT-EX, respectively, were prepared in pH 3 and 5 polysaccharide solutions (0.

Effect of tannins on microwave-assisted extractability and color properties of sorghum 3-deoxyanthocyanins.

Sorghum derived 3-deoxyanthocyanins (3-DXA) are of growing interest as natural food colors due to their unique stability compared to anthocyanins, but are generally difficult to extract. Microwave-assisted extraction (MAE) can dramatically improve extraction efficiency of 3-DXA from sorghum tissue. However, condensed tannins common in some sorghums could impact MAE extractability and color properties of 3-DXA.

Application of a novel microwave energy treatment on brewers' spent grain (BSG): Effect on its functionality and chemical characteristics.

The effect of a new microwave energy treatment on brewers' spent grain (BSG) functionality and its application in a bakery product was evaluated. The physicochemical modifications of BSG were studied with special emphasis on the analysis of non-enzymatic browning reactions. Microwave treatment induced the formation of Maillard reaction products with a high antioxidant activity.

Stability of 3-deoxyanthocyanin pigment structure relative to anthocyanins from grains under microwave assisted extraction.

Sorghum derived 3-deoxyanthocyanin (DXA) pigments are stable relative to their anthocyanin analogs, and are of growing interest in food applications. However, the 3DXA are poorly extractable from grain tissue. This work aimed to determine the relative stability and extractability of sorghum 3-DXA vs anthocyanins from maize and cowpea under microwave-assisted extraction (MAE).