Search Results (30)

The retrogradation of starch strongly influences the texture and stability of starchy foods. This study applied low-field nuclear magnetic resonance (LF NMR) to examine the effect of buckwheat hull (BH) fiber and green barley (GB) on water dynamics in normal (NPS) and waxy (WPS) potato starch gels. Relaxation times (T₁, T₂) and mean correlation times (τ_c) were monitored during 15 days of storage to evaluate changes in water mobility and starch–polymer interactions. Results showed that WPS, with its high amylopectin content, retrograded earlier than NPS. The addition of BH inhibited conformational changes associated with water binding in WPS gels, indicating that insoluble fiber entrapped water within the amylopectin network. Conversely, GB promoted higher τ_c values in WPS, reflecting enhanced ordering and reduced water mobility, while its impact on NPS was minor. In NPS systems, BH decreased τ_c, suggesting disruption of amylose-driven structural reorganization. These findings demonstrate that BH and GB exert opposite effects on starch retrogradation and highlight their potential as functional additives for tailoring texture and stability in starch-based food systems. Full article

Background/Objectives: The use of food waste in nanomaterial development represents an efficient and sustainable strategy for producing value-added products. Methods: In this study, silver nanoparticles (AgNPs) were synthesized from the hydroethanolic and aqueous extracts of buckwheat (Fagopyrum esculentum Moench) hulls, under optimized conditions. The resulting AgNPs were characterized using spectroscopic and microscopic techniques. To evaluate their bioactivity, free radical scavenging assays, cytotoxicity assays against tumor and normal cells, and broth microdilution assays were conducted. Results: AgNPs, synthesized from the hydroethanolic and aqueous buckwheat hull extracts under optimized conditions, were small (mean diameters of 19.97 ± 7.86 and 5.55 ± 1.34 nm, respectively), well dispersed (polydispersity index values of 0.204 and 0.345, respectively), negatively charged, and stable (zeta potential values of −24.10 ± 6.73 and −23.5 ± 10.3 mV, respectively). The latter were more homogenous in shape, being predominantly spherical. Both samples of AgNPs demonstrated remarkable cytotoxic activity against A-375 human malignant melanoma cells (IC₅₀ values below 5 μg/mL). AgNPs derived from the hydroethanolic buckwheat hull extract suppressed the growth of methicillin-resistant Staphylococcus aureus ATCC 43300 and Staphylococcus epidermidis ATCC 12228, with minimum inhibitory concentration (MIC) values of 37.50 and 4.68 μg/mL, respectively. AgNPs derived from the aqueous buckwheat hull extract exhibited higher free radical scavenging activity (EC₅₀ values of 132.6 ± 0.3 and 77.40 ± 3.52 μg/mL in the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays, respectively). Conclusions: AgNPs synthesized from the buckwheat hull extracts demonstrated notable potential as antimelanoma and antibacterial agents. Full article

Tartary buckwheat hulls, a phenolic-rich by-product of buckwheat processing, offer great potential for resource utilization. In this study, ultrasound-assisted enzymatic extraction with two temperatures (40 °C and 50 °C) was employed to obtain phenolics from Tartary buckwheat hulls. Compared with the traditional extraction method (207 mg/100 g), ultrasound-assisted enzymatic extraction increased the total phenolic yield by 91.3% at 50 °C. Numerical simulations based on Fick’s law indicated that enzyme pretreatment concentration positively correlated with the effective diffusion coefficient ($D_e$), which increased from 9.15 × 10⁻⁷ to 2.00 × 10⁻⁶ m²/s at 40 °C. Meanwhile, the neuro-fuzzy inference system (ANFIS) successfully predicted the extraction yield under various ultrasonic conditions (R² > 0.98). Regarding quantitative analysis of phenolic compounds in extracts, the results revealed that catechins and epicatechins were the most abundant in Tartary buckwheat hull. Additionally, phenolic acids rapidly diffused at higher temperatures (50 °C), and flavonoids were highly sensitive to temperature and enzyme synergy. Phenolic extracts exhibit significant potential for value-added applications in food processing, particularly in improving antioxidative stability, prolonging shelf life. This study provides a theoretical basis for green, efficient phenolic extraction from plant residues. Full article

Bread is a staple food and can be enriched with a variety of deficient nutrients in the human diet. This study evaluated the impact of buckwheat hull addition on the mineral content of toasted bread made with wheat bread flour and wholemeal bread made with the addition of wholemeal wheat flour. Bread samples were prepared with different levels of buckwheat hull addition (1.5%, 3.0%, and 4.5%) and compared with a nonenriched control sample. The impact of buckwheat hull addition on mineral content was determined using atomic absorption spectrometry. In the tested bread samples, the macroelements, in terms of determined quantities, can be ordered as follows: potassium (K) > phosphorus (P) > calcium (Ca) > sodium (Na) > magnesium (Mg); microelements can be ordered as follows: zinc (Zn) > iron (Fe) > manganese (Mn) > copper (Cu). Statistical analysis showed a significant increase (p < 0.05) in the manganese content in all enriched breads samples, but the most important changes were observed between 1.5 and 4.5% of husk addition. Significant increases were also observed in the Zn, Mg, Ca, Na and K contents depending on the bread type and the level of husk concentration. This study showed the role of food processing methods, such as food enrichment with a functional ingredient—buckwheat husk—in enhancing the nutritional quality of bread. Buckwheat hull addition to bread increased the coverage of daily requirements for several minerals crucial for the proper functioning of the human body. The consumption of a 100 g portion of husk-enriched (4.5%) wholemeal bread makes it possible to cover up to almost 70% of the daily requirement for manganese in the adult diet. Full article

The influence of the addition of ground buckwheat hulls on the properties of biocomposite on the basis of 3-hydroxybutyrate-co-3-hydroxyvalerate (PHBV) is presented here. The changes in the material after repeated reprocessing—up to five recycling cycles—are written in the paper. Analysis of the shrinkage, water adsorption, selected mechanical properties, tensile impact strength, hardness and the microstructure of the surface layer was performed. The results show that the application of the buckwheat hulls into the biopolymer decreases the material shrinkage. It improves the material dimensional stability, as well as increases the water adsorption in the wake of the hydrophobic properties of the filler. The addition of the natural filler also leads to an increase in composite stiffness. The decrease in the tensile impact strength and the elongation at break is also noted. The reprocessing of the biocomposite initially led to a decrease in its mechanical properties, but the results stabilized after further processing cycles. This indicates the improvement of the microstructure homogeneity. The microscopic analysis shows that buckwheat hull particles were better embedded in the matrix after recycling. The increase in hardness was also noted. The PHBV–ground buckwheat hull biocomposite is characterized by stable mechanical properties and by recycling resistance, which makes it a promising material in terms of the sustainable development. Full article

Enzyme immobilization is a crucial method in biotechnology and organic chemistry that significantly improves the stability, reusability, and overall effectiveness of enzymes across various applications. Lipases are one of the most frequently applied enzymes in food. The current study investigated the potential of utilizing selected agri-food and waste materials—buckwheat husks, pea hulls, loofah sponges, and yerba mate waste—as carriers for the immobilization of Sustine^® 121 lipase and Yarrowia lipolytica yeast biomass as whole-cell biocatalyst and lipase sources. Various lignocellulosic materials were pretreated through extraction processes, including Soxhlet extraction with hexane and ethanol, as well as alkaline and acid treatments for loofah sponges. The immobilization process involved adsorbing lipases or yeast cells onto the carriers and then evaluating their hydrolytic and synthetic activities. Preparations’ activities evaluation revealed that alkaline-pretreated loofah sponge yielded the highest hydrolytic activity (0.022 U/mg), while yerba mate leaves under brewing conditions demonstrated superior synthetic activity (0.51 U/mg). The findings underscore the potential of lignocellulosic materials from the agri-food industry as effective supports for enzyme immobilization, emphasizing the importance of material selection and pretreatment methods in optimizing enzymatic performance through giving an example of circular economy application in food processing and waste management. Full article

Background and objectives: Buckwheat groat is a product that is eagerly consumed in many countries around the world, and its production consists primarily of the hydrothermal treatment (e.g., steaming, roasting, drying) and dehulling of buckwheat seeds. During this process, a large amount of buckwheat hull is obtained, which is treated primarily as a by-product and used mainly for non-food purposes. Due to the high nutritional value of buckwheat hulls, which can be a great source of fibre, phenolics, minerals and some vitamins, the aim of the study was to assess the possibility of using it as a functional addition in bread production. Methods: A recipe for baking wheat–rye bread with various additions of buckwheat hull was developed, and then a semi-consumer evaluation of bread baked in the same conditions (180 °C, 60 min) was conducted. The test material consisted of a control bread (without the addition of husk), bread with 10 and 20% husk (mixed with flour at the stage of dough preparation), and bread with a surface sprinkled with buckwheat husk (25 g) before baking. The semi-consumer evaluation involved 33 pre-trained persons who determined the degree of acceptance (desirability) of the selected bread’s sensory characteristics (colour, texture, smell and taste) using the nine-point hedonic scale. Results and discussion: It was shown that all types of bread with the addition of buckwheat hulls were positively rated by evaluators, although the highest ratings were obtained for bread with the sprinkled surface. This bread scored higher than the control sample for all tested sensory characteristics, and the terms “I like it very much” in relation to its colour, texture, smell and taste were used by 80%, 77%, 76% and 70% of the respondents, respectively (for the control sample, such terms were provided by 73%, 73%, 53% and 60% of evaluators, respectively). The bread with the addition of buckwheat hulls to the crumb received lower, though still quite high, scores for smell and taste. These features were described as “very liked” by 57% and 40% of evaluators when assessing the bread with a 10% husk addition, and by 54% and 60% evaluators when assessing the bread with 20% husk addition. The lower rates for texture in these samples resulted from their poorer elasticity and softness, which may result from the reduction of the structure-forming effect of gluten by the introduction of gluten-free proteins derived from buckwheat hulls. Conclusions: Buckwheat hulls can be used as an additive that increases the nutritional value of bread, and the best way to add it, considering the sensory properties of bread, is to sprinkle it on its surface. Full article

The whole-grain, hulled Tartary buckwheat flour (HTBF) with outstanding bioactive functions was prepared, and the effects of partial substitution ratios (0, 30%, 51% and 70%) of wheat flour with HTBF on the characteristics of TB noodles (TBNs) were investigated, mainly including the cooking characteristics, sensory analysis, internal structure, bioactive components, and in vitro starch digestibility. With an increasing replacement level of HTBF, the water absorption index of the noodles decreased, whereas the cooking loss increased. A sensory analysis indicated that there were no off-flavors in all TBN samples. The scanning electron microscope images presented that the wheat noodles, 30% TBNs and 70% TBNs had dense and uniform cross sections. Meanwhile, the deepest color, V-type complexes, and lowest crystallinity (13.26%) could be observed in the 70% TBNs. A HTBF substitution increased the rutin content and the total phenolic and flavonoid contents in the TBNs, and higher values were found in the 70% TBNs. Furthermore, the lowest rapidly digestible starch content (16%) and highest resistant starch content (66%) were obtained in the 70% TBNs. Results demonstrated that HTBF could be successfully applied to make TBNs, and a 70% substitution level was suggested. This study provides consumers with a good option in the realm of special noodle-type products. Full article

Pseudo-cereals such as buckwheat (Fagopyrum esculentum) are valid candidates to promote diet biodiversity and nutrition security in an era of global climate change. Buckwheat hulls (BHs) are currently an unexplored source of dietary fibre and bioactive phytochemicals. This study assessed the effects of several bioprocessing treatments (using enzymes, yeast, and combinations of both) on BHs’ nutrient and phytochemical content, their digestion and metabolism in vitro (using a gastrointestinal digestion model and mixed microbiota from human faeces). The metabolites were measured using targeted LC-MS/MS and GC analysis and 16S rRNA gene sequencing was used to detect the impact on microbiota composition. BHs are rich in insoluble fibre (31.09 ± 0.22% as non-starch polysaccharides), protocatechuic acid (390.71 ± 31.72 mg/kg), and syringaresinol (125.60 ± 6.76 mg/kg). The bioprocessing treatments significantly increased the extractability of gallic acid, vanillic acid, p-hydroxybenzoic acid, syringic acid, vanillin, syringaldehyde, p-coumaric acid, ferulic acid, caffeic acid, and syringaresinol in the alkaline-labile bound form, suggesting the bioaccessibility of these phytochemicals to the colon. Furthermore, one of the treatments, EC_2 treatment, increased significantly the in vitro upper gastrointestinal release of bioactive phytochemicals, especially for protocatechuic acid (p < 0.01). The BH fibre was fermentable, promoting the formation mainly of propionate and, to a lesser extent, butyrate formation. The EM_1 and EC_2 treatments effectively increased the content of insoluble fibre but had no effect on dietary fibre fermentation (p > 0.05). These findings promote the use of buckwheat hulls as a source of dietary fibre and phytochemicals to help meet dietary recommendations and needs. Full article

Bread is a widely consumed food that has often been used as a vehicle for functional ingredients such as dietary fibre. Fibre-rich breads have beneficial physiological effects on health, helping to combat chronic pathologies such as cardiovascular disease, diabetes, and certain types of colon cancer. The aim of this study is to evaluate the technological and nutritional effects of the inclusion of buckwheat hull particles (BH) at two addition levels (3 and 6%) and two particle sizes (fine, D₅₀: 62.7 μm; coarse, D₅₀: 307 μm) in a gluten-free (GF) bread formulation. A significant (p < 0.05) increase in the dough elastic modulus (G’) was observed for all doughs containing BH, from 712 Pa for a rice-based dough to 1027–3738 Pa for those containing BH. Compared to rice-based breads, those containing BH showed a significant (p < 0.05) increase in total dietary fibre content (from three to five times) and in antioxidant capacity (from 78 to 290 mg TE/100 g dw. in the ORAC test). Breads containing fine BH at a level of 3% had similar sensory properties to the rice-based bread, demonstrating that it is possible to improve the TDF content while maintaining the sensory quality of the GF bread. Full article

(Pseudo)cereal grains have been the basis of human nutrition for thousands of years. The various types of cereals are usually harvested by grain harvesters and must be technologically processed in different ways before consumption. In addition to genotype and growing conditions, the compositional characteristics of the (pseudo)cereal grains are highly dependent on the processes used. In the present study, the effects of hulling, cleaning and brushing/polishing wheat, spelt, oat, barley, common and Tartary buckwheat grains and their fractions on physical parameters (thousand kernel weight, kernel width, fractional yield) and nutritional characteristics (protein, fat, β-glucan, macro- and microelements) were investigated. Grain samples contained 22.7–148.5 mg/g protein, 4.5–69.6 mg/g fat and 0.5–54.4 mg/g β-glucan. The content of macro- (K, Mg, P, S, Ca) and microelements (Mn, Fe, Zn, Na, Cu, Cr, Mo) varied considerably among the studied (pseudo)cereals and their grain fractions. Analysis of variance showed that species and fractions significantly influenced most of the analyzed characteristics. However, the composition of the edible fractions was not significantly dependent on the brushing/polishing process. Full article

Wheat roll enhanced by buckwheat hull was used as a model for determining the retention of bioactive compounds during technological steps. The research included analysis of the formation of Maillard reaction products (MRPs) and retention of bioactive compounds such as tocopherols, glutathione, or antioxidant capacity. About a 30% decrease in the content of available lysine in the roll was observed compared to the value obtained for fermented dough. Free FIC, FAST index, and browning index were highest for the final products. The increase of analyzed tocopherols (α-, β-,γ-, and δ-T) was noticed during the technological steps, with the highest values found for the roll with 3% of buckwheat hull. A significant reduction in GSH and GSSG content occurred during the baking process. The observed increase in the value of the antioxidant capacity after the baking process may be the result of the formation of new antioxidant compounds. Full article

This article presents an innovative approach to the flame retardancy of rigid polyurethane foams using natural waste in the form of buckwheat hulls in combination with an inorganic additive—perlite. A series of tests were presented in which various contents of flame-retardant additives were used. Based on the test results, it was found that the addition of the buckwheat hull/perlite system affected the physical and mechanical properties of the obtained foams, i.e., apparent density, impact strength, and compressive and flexural strength. The structure of the system had also changed, directly affecting the hydrophobic properties of the foams. In addition, it was observed that the addition of buckwheat hull/perlite modifiers improved the burning behavior of composite foams. Full article

Buckwheat hulls which are rich in fiber are good ingredients to increase the nutritional value of food products. The aim of this study was to determine the effect of the applied additives in the form of fiber and apple juice on the properties of both potato and corn starch (normal and waxy). In order to characterize the rheological properties of kissel, the pasting characteristic was measured. In the obtained gels, the basic quality parameters were determined. The analysis of texture, color parameters, and also total polyphenol content were determined. Buckwheat hulls, in addition to their high fiber content, are a valuable source of phenolic compounds and can be a great additive in starch desserts. The addition of buckwheat hulls and apple juice improved the nutritional value of the final products but also caused changes in the technological qualities: it increased the initial temperature of potato starch mixtures (by approx. 9 °C); it decreased the viscosity of cold desserts (from 8 to 55%); and increased the hardness of the final product by more than 7 times. In the case of other starches, the recorded changes were much smaller than for potato starch-based products. Full article

This study was focused on the replacement of the part of the flour (10% w/w) in rye–wheat bread with three different botanical origin powders with a high dietary fiber content (buckwheat hulls, beetroot and flax powder). The dough was based on rye–wheat flour without and with the addition of fiber powders with different botanical origins and was tested, and the quality of the finished baked products made from those doughs were assessed. In order to characterize the flour mixtures, their basic parameters were determined, and their pasting characteristic was performed. The dough parameters were described by the Burger rheological model and also the creep and recovery test. On the other hand, in bread, the basic parameters of baking, crumb and crust color parameters were determined, and an analysis of the crumb texture was carried out. Additionally, a sensory analysis of the finished products was carried out. The applied fiber additives influenced the pasting characteristics of the tested rye–wheat flour and were influenced by the dough rheological properties. It was found that used fiber powders changed the quality parameters of the final products. Despite this, using fiber at the amount of 10% as a flour substitute allowed us to obtain bread of a similar quality to the control sample. Full article