In this study, the effects of micronization of grape pomace (GP) and fiber concentrate from GP (FC-GP) on dietary fiber fractions, physicochemical properties, phenolic compounds, and antioxidant capacity were evaluated. A factorial design with two independent variables (22) – rotational speed and milling time – was used to determine the best milling conditions to enhance the soluble dietary fiber (SDF) content. Constituents of insoluble dietary fiber, such as cellulose and lignin, were broken down and the content decreased after milling, resulting in increased SDF content, which indicates fiber compound redistribution. Ball milling had a significant effect on reducing the particle size, as evidenced by scanning electron microscopy. Moreover, FT-IR spectra revealed changes in typical absorption bands of polysaccharides. After milling, powder solubility increased and water holding, oil and cation binding capacities decreased. Furthermore, micronization enhanced phenolic compound extraction, mainly catechin and epicatechin, and the antioxidant capacity evaluated by ABTS and ORAC assays. The results obtained indicate that micronization modifies the dietary fiber composition of GP, increasing possibilities for use as a functional ingredient in the food industry.

Effects of micronization on dietary fiber composition, physicochemical properties, phenolic compounds, and antioxidant capacity of grape pomace and its dietary fiber concentrate

Food powders are ubiquitous in people's daily life and food industry production with numerous advantages With the increasing use of food powder in the world, it is increasingly important to understand the processing methods of food powder and the changes in physicochemical properties after processing in order to control the processing conditions and the quality of final products Among the many processing methods for food powders, superfine grinding technique is an emerging and useful tool for superfine powder manufacturing with some unique and promising properties, which has made the technique successfully applied in food processing over the recent decades This review highlights the information of the main superfine grinding methods in the field of food processing and the changes in performance after superfine grinding treatment Also, potential challenges, promising opportunities, and perspectives of this technology are covered in the review This review will provide theoretical foundation and guideline for superfine food powder processing, which can provide new approaches and ideas for the high-value utilization of food raw materials as well as the food design

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12580

Recent advances in processing food powders by using superfine grinding techniques: A review.

Micronization in food processing: A comprehensive review of mechanistic approach, physicochemical, functional properties and self-stability of micronized food materials

Micronized apple pomace as a novel emulsifier for food O/W Pickering emulsion.

Extra-virgin olive oil is regarded as functional food since epidemiological studies and multidisciplinary research have reported convincing evidence that its intake affects beneficially one or more target functions in the body, improves health, and reduces the risk of disease. Its health properties have been related to the major and minor fractions of extra-virgin olive oil. Among olive oil chemical composition, the phenolic fraction has received considerable attention due to its bioactivity in different chronic diseases. The bioactivity of the phenolic compounds could be related to different properties such as antioxidant and anti-inflammatory, although the molecular mechanism of these compounds in relation to many diseases could have different cellular targets. The aim of this review is focused on the extra-virgin olive oil phenolic fraction with particular emphasis on (a) biosynthesis, chemical structure, and influence factors on the final extra-virgin olive oil phenolic composition; (b) structure-antioxidant activity relationships and other molecular mechanisms in relation to many diseases; (c) bioavailability and controlled delivery strategies; (d) alternative sources of olive biophenols. To achieve this goal, a comprehensive review was developed, with particular emphasis on in vitro and in vivo assays as well as clinical trials. This report provides an overview of extra-virgin olive oil phenolic compounds as a tool for functional food, nutraceutical, and pharmaceutical applications.

https://www.mdpi.com/2076-3921/9/8/685/pdf

Structure-Biological Activity Relationships of Extra-Virgin Olive Oil Phenolic Compounds: Health Properties and Bioavailability.

Micronization and granulometric fractionation improve polyphenol content and antioxidant capacity of olive pomace

The aim of this study was to evaluate the effect of micronization of granulometrically separated olive pomace fractions on dietary fiber composition, technological and functional properties. OP was separated in a 2-mm sieve, resulting in: F1 (>2 mm) and F2 (

Granulometric fractionation and micronization: A process for increasing soluble dietary fiber content and improving technological and functional properties of olive pomace

Micronization increases the bioaccessibility of polyphenols from granulometrically separated olive pomace fractions.

Amphetamine (AMPH) abuse is a serious public health problem due to the high addictive potential of this drug, whose use is related to severe brain neurotoxicity and memory impairments. So far, therapies for psychostimulant addiction have had limited efficacy. Omega-3 polyunsaturated fatty acids (n-3 PUFA) have shown beneficial influences on the prevention and treatment of several diseases that affect the central nervous system. Here, we assessed the influence of fish oil (FO), which is rich in n-3 PUFA, on withdrawal and relapse symptoms following re-exposure to AMPH. Male Wistar rats received d,l-AMPH or vehicle in the conditioned place preference (CPP) paradigm for 14 days. Then, half of each experimental group was treated with FO (3 g/kg, p.o.) for 14 days. Subsequently, animals were re-exposed to AMPH-CPP for three additional days, in order to assess relapse behavior. Our findings have evidenced that FO prevented relapse induced by AMPH reconditioning. While FO prevented AMPH-induced oxidative damages in the prefrontal cortex, molecular assays allowed us to observe that it was also able to modulate dopaminergic cascade markers (DAT, TH, VMAT-2, D1R and D2R) in the same brain area, thus preventing AMPH-induced molecular changes. To the most of our knowledge, this is the first study to show a natural alternative tool which is able to prevent psychostimulant relapse following drug withdrawal. This non-invasive and healthy nutraceutical may be considered as an adjuvant treatment in detoxification clinics.

Jessica Stiebe

Papers

Micronization and granulometric fractionation improve polyphenol content and antioxidant capacity of olive pomace

Granulometric fractionation and micronization: A process for increasing soluble dietary fiber content and improving technological and functional properties of olive pomace

Micronization increases the bioaccessibility of polyphenols from granulometrically separated olive pomace fractions.

Omega-3 decreases D1 and D2 receptors expression in the prefrontal cortex and prevents amphetamine-induced conditioned place preference in rats.