Steam explosion (SE) with its dual effect of high temperature and high pressure has gradually been applied in food pretreatment. The process of SE treatment involves various mechanisms: acid-based hydrolysis, thermal degradation, mechanical-like disruption, hydrogen bond destruction and structure rearrangement. Phenolic compounds, as natural secondary metabolites, are found in different forms depending on their association with the food matrix, and exert significant antioxidant activity to improve health benefits. In this review, we provide a thorough summary regarding on the working principle of SE, the forms of phenolics present in plant, the effects of SE on the concentration and compounds of phenolics, their antioxidant activity including cellular antioxidant activity, the microstructure of the plant matrix, and the application of SE. Phenolic acids and flavonoids are common phenolic compounds. The different forms of phenolics present in the plant matrix, include free and bound phenolics, or free, esterified, glycosidic and insoluble-bound forms. During SE processing, explosion temperature/pressure and residence time were the main factors that influenced the extraction and conversion of plant phenolics. In general, the effect of SE on phenolic extraction showed a trend of increasing first and decreasing later, and finally, it reached a balanced state with the dissolution and degradation of phenolic compounds. The optimal SE conditions depend on the pretreatment strategy and physical accessibility of the raw material. Under optimal conditions, SE can increase the release of phenolics and enhance their antioxidant activity. There was a positive correlation between phenolics and antioxidant activity. SE can break down the glycosidic linkages, and ester and β-O-4 ether bonds, which leads to an increase in carboxyl and phenolic hydroxyl groups. The SE process can enhance the cellular antioxidant activity of free phenolics, but has the opposite effect on bound phenolics. Regarding the microstructure, the SE can increase the porosity and pore volume of the material, which is beneficial to solute-solvent accessibility and internal mass transfer in the phenolic extraction process. However, the migration and transformation mechanism of SE on phenolics is still not clear. More studies need to focus on the conversion mechanism of SE on bioactive components and further expand the application scope of SE. 

Effect of steam explosion on phenolics and antioxidant activity in plants: A review

Distiller's grains (DGS) as a typical organic solid waste in Chinese Baijiu production, with high water content, nutrient and various high-value components. Conventional waste management causes environmental issues and bioresource wasting. With the development of Chinese Baijiu companies, the demand for effective DGS treatment is urgent. There were various approaches for DGS resourcing, such as feeding, high-value components extraction, biogas production and composting. This review focus on the efficiency and existed limitations of these methods, includes the effects of feeds in livestock and poultry breeding, extraction efficiency and utilization, biogas yield and purity, and substance variation and stabilization in composting. As a prospect, process for DGS cascade and full utilization should be designed in further study. Combining and organizing the methods in different studies, decreasing the waste and discharge in process, optimizing the approaches in high value component extraction, promoting the utilization in different production, the value of DGS can be increased. The remained materials after cascade utilization can be further treated by full utilization in bioresource energy and composting. Therefore, Chinese Baijiu companies can achieve zero organic solid waste discharge and cleaner production. 

Chinese Baijiu distiller's grains resourcing: Current progress and future prospects

Steam explosion (SE), as a high-efficient and environment-friendly pretreatment technology, was applied to pretreat the grape pomace. The results showed that SE increased the yield of free phenolics and flavonoids, but decreased the yield of bound phenolics and flavonoids. The content of total phenolics from grape pomace was much higher than that of total flavonoids. SE significantly decreased the contents of total monomeric anthocyanins and non-extractable proanthocyanins. (−)-Epicatechin and catechin were the most abundant ingredients in free extracts. After SE, most phenolic acids and flavonoids in the free extracts showed an increasing trend, while it is opposite in the bound extracts. SE increased the antioxidant activity of free extracts, but decreased the antioxidant activity of the bound extracts. SE can convert insoluble dietary fiber (IDF) into soluble dietary fiber (SDF) from grape pomace, and increase the oil-holding capacity (OHC) and sodium nitrite binding capacity (SNBC) of SDF. It can be concluded that an optimal SE condition at 1.2 MPa for 1 min could maximally increase the release of the phenolic compounds and enhance the antioxidant capacity; and the optimal SE condition for the extraction, OHC and SNBC of SDF in grape pomace was at 0.8 MPa for 3 min. 

Effects of steam explosion on phenolic compounds and dietary fiber of grape pomace

Wheat bran (WB) consists mainly of different histological cell layers (pericarp, testa, hyaline layer and aleurone). WB contains large quantities of non-starch polysaccharides (NSP), including arabinoxylans (AX) and β-glucans. These dietary fibres have long been studied for their health effects on management and prevention of cardiovascular diseases, cholesterol, obesity, type-2 diabetes, and cancer. NSP benefits depend on their dose and molecular characteristics, including concentration, viscosity, molecular weight, and linked-polyphenols bioavailability. Given the positive health effects of WB, its incorporation in different food products is steadily increasing. However, the rheological, organoleptic and other problems associated with WB integration are numerous. Biological, physical, chemical and combined methods have been developed to optimise and modify NSP molecular characteristics. Most of these techniques aimed to potentially improve food processing, nutritional and health benefits. In this review, the physicochemical, molecular and functional properties of modified and unmodified WB are highlighted and explored. Up-to-date research findings from the clinical trials on mechanisms that WB have and their effects on health markers are critically reviewed. The review points out the lack of research using WB or purified WB fibre components in randomized, controlled clinical trials.

Functional and Nutritional Characteristics of Natural or Modified Wheat Bran Non-Starch Polysaccharides: A Literature Review

Dietary fibers come from a wide range of sources and have a variety of preparation methods (including extraction and modification). The different structural characteristics of dietary fibers caused by source, extraction and modification methods directly affect their physicochemical properties and functional activities. The relationship between structure and physicochemical properties and functional activities is an indispensable basic theory for realizing the directional transformation of dietary fibers' structure and accurately regulating their specific properties and activities. In this paper, since a brief overview about the structural characteristics of dietary fiber, the effect of structural characteristics on a variety of physicochemical properties (hydration, electrical, thermal, rheological, emulsifying property, and oil holding capacity, cation exchange capacity) and functional activities (hypoglycemic, hypolipidemic, antioxidant, prebiotic and harmful substances-adsorption activity) of dietary fiber explored by researchers in last five years are emphatically reviewed. Moreover, the future perspectives of structure-activity relationship are discussed. This review aims to provide theoretical foundation for the targeted regulation of properties and activities of dietary fiber, so as to improve the quality of their applied products and physiological efficiency, and then to realize high value utilization of dietary fiber resources. 

Effect of structural characteristics on the physicochemical properties and functional activities of dietary fiber: A review of structure-activity relationship.

Effects of steam explosion on yield and properties of soluble dietary fiber from wheat bran

The invention discloses a light energy utilizing device for tracking illumination rotating type wheat planting. The device comprises a water storage box. A tracking type illumination absorption deviceand a rainwater collecting device are arranged above the water storage box, the relative position of a solar photovoltaic panel can be adjusted according to the sun direction so that the solar photovoltaic panel can face the perpendicular incidence face of the sun, the light energy utilization rate is increased, the photovoltaic panel converts illumination energy into direct current, then the direct current is converted into alternating current through a photovoltaic pumping inverter, and the alternating current is transmitted to a water pump for use, the water pump irrigates wheat through aspray rod by means of water of the water storage box, energy loss in the light energy transmitting process is avoided, when it rains, rainwater can be effectively collected for use in sunny days, meanwhile, by arranging an electronic timing switch and the photovoltaic pumping inverter, due to the characteristic that the output power is changed according to the illumination intensity, the functionsof day and night storage and overcast, rainy and sunny usage can be achieved automatically, no artificial guard is needed, and the wheat planting efficiency is effectively improved.

Light energy utilizing device for tracking illumination rotating type wheat planting

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Effects of steam explosion on yield and properties of soluble dietary fiber from wheat bran

Light energy utilizing device for tracking illumination rotating type wheat planting