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Jayawardena R, Sooriyaarachchi P. The inside story of fruits; exploring the truth behind conventional theories. Diabetes Metab Syndr 2021; 15:102085. [PMID: 33814295 DOI: 10.1016/j.dsx.2021.03.020] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/26/2020] [Revised: 03/19/2021] [Accepted: 03/20/2021] [Indexed: 01/15/2023]
Abstract
BACKGROUND AND AIMS Consumption of fruits and vegetables are important to prevent several diet related diseases. Many dietary guidelines including world health organization (WHO) recommend at least two fruits per day. Our aim here is to highlight theoretical deficiencies in the field of nutritional science that would possibly cause misinterpretations to assess the fruit intake worldwide. METHODS Information regarding fruits and vegetables serving sizes were obtained from WHO, National Health Service UK, American Heart Association and the United States Department of Agriculture (USDA). Nutritional compositions of fruits were collected from the USDA, FoodData Central database. RESULTS Three main problems causing misinterpretations to the measurement of global fruit intake were identified. First, the absence of a clear definition to classify a fruit; second, lacking a scientific justification for the nutritional composition of servings of fruits; and thirdly, absence of a standard amount or size for a serving of fruits. Since the carbohydrates are the main nutrient in the fruits, it was suggested to determine the serving size according to the 15 g. CONCLUSIONS Nutrition experts and other reputed international organizations must focus their attention on scientifically backed definitions and serving size estimations of fruits.
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Affiliation(s)
- Ranil Jayawardena
- Department of Physiology, Faculty of Medicine, University of Colombo, Colombo, Sri Lanka; Queensland University of Technology (QUT), Faculty of Health, School of Exercise and Nutrition Sciences, Brisbane, Queensland, Australia.
| | - Piumika Sooriyaarachchi
- Queensland University of Technology (QUT), Faculty of Health, School of Exercise and Nutrition Sciences, Brisbane, Queensland, Australia; Health and Wellness Unit, Faculty of Medicine, University of Colombo, Colombo, Sri Lanka
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Fiaz S, Sheng Z, Zeb A, Barman HN, Shar T, Ali U, Tang S. Analysis of genomic regions for crude protein and fractions of protein using a recombinant inbred population in Rice ( Oryza sativa L.). JOURNAL OF TAIBAH UNIVERSITY FOR SCIENCE 2021. [DOI: 10.1080/16583655.2021.1991733] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Sajid Fiaz
- State Key Laboratory of Rice Biology, China National Centre for Rice Improvement, China National Rice Research Institute, Hangzhou, People’s Republic of China
- Department of Plant Breeding and Genetics, University of Haripur, Haripur, Pakistan
| | - Zhonghua Sheng
- State Key Laboratory of Rice Biology, China National Centre for Rice Improvement, China National Rice Research Institute, Hangzhou, People’s Republic of China
| | - Aqib Zeb
- State Key Laboratory of Rice Biology, China National Centre for Rice Improvement, China National Rice Research Institute, Hangzhou, People’s Republic of China
| | - Hirendra Nath Barman
- State Key Laboratory of Rice Biology, China National Centre for Rice Improvement, China National Rice Research Institute, Hangzhou, People’s Republic of China
| | - Tahmina Shar
- State Key Laboratory of Rice Biology, China National Centre for Rice Improvement, China National Rice Research Institute, Hangzhou, People’s Republic of China
| | - Umed Ali
- State Key Laboratory of Rice Biology, China National Centre for Rice Improvement, China National Rice Research Institute, Hangzhou, People’s Republic of China
| | - Shaoqing Tang
- State Key Laboratory of Rice Biology, China National Centre for Rice Improvement, China National Rice Research Institute, Hangzhou, People’s Republic of China
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Shahzad R, Jamil S, Ahmad S, Nisar A, Khan S, Amina Z, Kanwal S, Aslam HMU, Gill RA, Zhou W. Biofortification of Cereals and Pulses Using New Breeding Techniques: Current and Future Perspectives. Front Nutr 2021; 8:721728. [PMID: 34692743 PMCID: PMC8528959 DOI: 10.3389/fnut.2021.721728] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Accepted: 08/23/2021] [Indexed: 12/25/2022] Open
Abstract
Cereals and pulses are consumed as a staple food in low-income countries for the fulfillment of daily dietary requirements and as a source of micronutrients. However, they are failing to offer balanced nutrition due to deficiencies of some essential compounds, macronutrients, and micronutrients, i.e., cereals are deficient in iron, zinc, some essential amino acids, and quality proteins. Meanwhile, the pulses are rich in anti-nutrient compounds that restrict the bioavailability of micronutrients. As a result, the population is suffering from malnutrition and resultantly different diseases, i.e., anemia, beriberi, pellagra, night blindness, rickets, and scurvy are common in the society. These facts highlight the need for the biofortification of cereals and pulses for the provision of balanced diets to masses and reduction of malnutrition. Biofortification of crops may be achieved through conventional approaches or new breeding techniques (NBTs). Conventional approaches for biofortification cover mineral fertilization through foliar or soil application, microbe-mediated enhanced uptake of nutrients, and conventional crossing of plants to obtain the desired combination of genes for balanced nutrient uptake and bioavailability. Whereas, NBTs rely on gene silencing, gene editing, overexpression, and gene transfer from other species for the acquisition of balanced nutritional profiles in mutant plants. Thus, we have highlighted the significance of conventional and NBTs for the biofortification of cereals and pulses. Current and future perspectives and opportunities are also discussed. Further, the regulatory aspects of newly developed biofortified transgenic and/or non-transgenic crop varieties via NBTs are also presented.
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Affiliation(s)
- Rahil Shahzad
- Agricultural Biotechnology Research Institute, Ayub Agricultural Research Institute, Faisalabad, Pakistan
| | - Shakra Jamil
- Agricultural Biotechnology Research Institute, Ayub Agricultural Research Institute, Faisalabad, Pakistan
| | - Shakeel Ahmad
- Maize Research Station, Ayub Agricultural Research Institute, Faisalabad, Pakistan
| | - Amina Nisar
- Department of Plant Breeding and Genetics, University of Agriculture, Faisalabad, Pakistan
| | - Sipper Khan
- Tropics and Subtropics Group, Institute of Agricultural Engineering, University of Hohenheim, Stuttgart, Germany
| | - Zarmaha Amina
- Tropics and Subtropics Group, Institute of Agricultural Engineering, University of Hohenheim, Stuttgart, Germany
| | - Shamsa Kanwal
- Agricultural Biotechnology Research Institute, Ayub Agricultural Research Institute, Faisalabad, Pakistan
| | | | - Rafaqat Ali Gill
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, The Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute of Chinese Academy of Agricultural Sciences, Wuhan, China
| | - Weijun Zhou
- Key Laboratory of Spectroscopy Sensing, The Ministry of Agriculture and Rural Affairs, Institute of Crop Science, Zhejiang University, Hangzhou, China
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How do coffee substitutes compare to coffee? A comprehensive review of its quality characteristics, sensory characters, phytochemicals, health benefits and safety. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101290] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Kim IS, Hwang CW, Yang WS, Kim CH. Multiple Antioxidative and Bioactive Molecules of Oats ( Avena sativa L.) in Human Health. Antioxidants (Basel) 2021; 10:antiox10091454. [PMID: 34573086 PMCID: PMC8471765 DOI: 10.3390/antiox10091454] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 09/09/2021] [Accepted: 09/10/2021] [Indexed: 02/06/2023] Open
Abstract
Oats (Avena sativa L.) are rich in protein, fiber, calcium, vitamins (B, C, E, and K), amino acids, and antioxidants (beta-carotene, polyphenols, chlorophyll, and flavonoids). β-glucan and avenanthramides improve the immune system, eliminate harmful substances from the body, reduce blood cholesterol, and help with dietary weight loss by enhancing the lipid profile and breaking down fat in the body. β-glucan regulates insulin secretion, preventing diabetes. Progladins also lower cholesterol levels, suppress the accumulation of triglycerides, reduce blood sugar levels, suppress inflammation, and improve skin health. Saponin-based avanacosidase and functional substances of flavone glycoside improve the immune function, control inflammation, and prevent infiltration in the skin. Moreover, lignin and phytoestrogen prevent hormone-related cancer and improve the quality of life of postmenopausal women. Sprouted oats are rich in saponarin in detoxifying the liver. The literatures have been reviewed and the recent concepts and prospects have been summarized with figures and tables. This review discusses recent trends in research on the functionality of oats rather than their nutritional value with individual immunity for self-medication. The oat and its acting components have been revisited for the future prospect and development of human healthy and functional sources.
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Affiliation(s)
- Il-Sup Kim
- Advanced Bio-Resource Research Center, Kyungpook National University, Daegu 41566, Korea;
| | - Cher-Won Hwang
- Global Leadership School, Handong Global University, Pohang 37554, Gyeongsangbuk-Do, Korea
- Correspondence: (C.-W.H.); (W.-S.Y.); (C.-H.K.)
| | - Woong-Suk Yang
- Nodaji Co., Ltd., Pohang 37927, Gyeongsangbuk-Do, Korea
- Correspondence: (C.-W.H.); (W.-S.Y.); (C.-H.K.)
| | - Cheorl-Ho Kim
- Department of Biological Sciences, SungKyunKwan University, Suwon 16419, Gyunggi-Do, Korea
- Samsung Advanced Institute of Health Science and Technology (SAIHST), Sungkyunkwan University, Seoul 06351, Korea
- Correspondence: (C.-W.H.); (W.-S.Y.); (C.-H.K.)
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Serra V, Salvatori G, Pastorelli G. Pilot Study: Does Contamination with Enniatin B and Beauvericin Affect the Antioxidant Capacity of Cereals Commonly Used in Animal Feeding? PLANTS (BASEL, SWITZERLAND) 2021; 10:1835. [PMID: 34579368 PMCID: PMC8469406 DOI: 10.3390/plants10091835] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 08/31/2021] [Accepted: 09/02/2021] [Indexed: 12/15/2022]
Abstract
Increasing consumption of cereals has been associated with reduced risk of several chronic diseases, as they contain phytochemicals that combat oxidative stress. Cereal contamination by the "emerging mycotoxins" beauvericin (BEA) and enniatins (ENs) is a worldwide health problem that has not yet received adequate scientific attention. Their presence in feeds represents a risk for animals and a potential risk for humans because of their carry-over to animal-derived products. This preliminary study aimed to investigate if the total antioxidant capacity (TAC) of corn, barley, and wheat flours could be influenced by contamination with increasing levels of BEA and ENN B. The highest TAC value was observed in barley compared with wheat and corn (p < 0.001) before and after contamination. No effect of mycotoxin or mycotoxin level was found, whereas cereal x mycotoxin exhibited a significant effect (p < 0.001), showing a lower TAC value in wheat contaminated by ENN B and in barley contaminated by BEA. In conclusion, barley is confirmed as a source of natural antioxidants with antiradical potentials. Additional studies with a larger sample size are necessary to confirm the obtained results, and investigations of the toxic effects of these emergent mycotoxins on animals and humans should be deepened.
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Affiliation(s)
- Valentina Serra
- Department of Veterinary Medicine, University of Milano, Via dell’Università 6, 26900 Lodi, Italy
| | - Giancarlo Salvatori
- Department of Medicine and Science for Health “V. Tiberio”, University of Molise, Via Francesco De Sanctis 1, 86100 Campobasso, Italy;
| | - Grazia Pastorelli
- Department of Veterinary Medicine, University of Milano, Via dell’Università 6, 26900 Lodi, Italy
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Proximate, mineral and anti-nutrient compositions of oat grains ( Avena sativa) cultivated in Ethiopia: implications for nutrition and mineral bioavailability. Heliyon 2021; 7:e07722. [PMID: 34409185 PMCID: PMC8361264 DOI: 10.1016/j.heliyon.2021.e07722] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 05/14/2021] [Accepted: 08/02/2021] [Indexed: 11/20/2022] Open
Abstract
Oat (Avena sativa) is an underutilized cereal grain in Ethiopia from the Poaceae grass family. This study aimed to investigate the proximate, mineral, and anti-nutrient composition of three landrace varieties commonly used in certain districts of the country and compare them with two improved varieties of oats in Ethiopia. The proximate and mineral composition was determined using the Association of Official Analytical Chemists (AOAC) standard methods. Phytate and tannin contents were determined using the spectroscopic method, and oxalate was analyzed using HPLC. The bioavailability of minerals was also estimated. Results showed significant (p < 0.05) differences in proximate, mineral, and anti-nutrient compositions among studied varieties. The moisture, crude protein, crude fat, crude fiber, ash, and total carbohydrate contents were in the range between 8.5-9.8, 11.9–15.8, 6.7–10.3, 2.1–3.5, 1.2–1.3, and 72.6–74.3 g/100 g DM, respectively. Iron, copper, zinc, magnesium, calcium, and potassium contents were 2.5–3.0, 0.2–0.4, 1.6–2.0, 62.4–89.1, 44.0–102.7, and 241.7–258.3 mg/100 g DM, respectively. The oxalate, tannin, and phytate contents ranged from 28.2-71.4, 38.8–51.5, and 269.6–293.0 mg/100 g DM, respectively. Except for a few varieties of oats, the molar ratios were below the critical values. Results showed that both the landraces and improved varieties studied are an excellent source of valuable nutrients. Thus, the production and utilization of this crop in a few geographical locations and communities should be further encouraged in the rest areas of the country to benefit from this underutilized but nutritious crop.
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Maharajan T, Antony Ceasar S, Ajeesh Krishna TP, Ignacimuthu S. Finger Millet [Eleusine coracana (L.) Gaertn]: An Orphan Crop With a Potential to Alleviate the Calcium Deficiency in the Semi-arid Tropics of Asia and Africa. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.684447] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
Finger millet plays a vital role in the food and nutritional security of many people in developing countries particularly in Asia and Africa. It is a staple food for poor people in many regions of Asian (India, China, Nepal, and Sri Lanka etc.) and African (South Africa, Ethiopia, Kenya, Uganda, and Nigeria etc.) countries. Finger millet contains nutrient rich components such as dietary fibers, minerals, vitamins, and phytochemicals that include phenolic compounds with several potential health benefits. Calcium (Ca) is an important macronutrient for healthy life of plants, humans and animals. It plays an indispensable role in structure and signaling and its deficiency causes low bone density, osteoporosis, colon cancer etc. Finger millet grains contain exceptionally higher amount of Ca (>300 mg/100 g) when compared to other major cereals. Ca transporter and sensor family genes are involved in the uptake, transport and accumulation of Ca. Understanding the molecular mechanisms of Ca transporter and sensor family genes is important for growth, development and seed fortification in finger millet. Expression analysis of Ca transporter and sensor family genes has been carried out in various tissues of finger millet. Only a very little research work has been done to understand the Ca accumulation in the grains of finger millet. In this review, we discuss the nutritional importance and health benefits of finger millet. We discuss the studies on Ca sensor, accumulation and transport genes that help to improve the grains of finger millet with special reference to Ca. Improved Ca content in finger millet may help to alleviate the Ca deficiency throughout the world particularly in the semi-arid tropics of Asia and Africa.
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Knez M, Stangoulis JCR. Calcium Biofortification of Crops-Challenges and Projected Benefits. FRONTIERS IN PLANT SCIENCE 2021; 12:669053. [PMID: 34335646 PMCID: PMC8323714 DOI: 10.3389/fpls.2021.669053] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Accepted: 06/14/2021] [Indexed: 06/13/2023]
Abstract
Despite Calcium (Ca) being an essential nutrient for humans, deficiency of Ca is becoming an ensuing public health problem worldwide. Breeding staple crops with higher Ca concentrations is a sustainable long-term strategy for alleviating Ca deficiency, and particular criteria for a successful breeding initiative need to be in place. This paper discusses current challenges and projected benefits of Ca-biofortified crops. The most important features of Ca nutrition in plants are presented along with explicit recommendations for additional exploration of this important issue. In order for Ca-biofortified crops to be successfully developed, tested, and effectively implemented in most vulnerable populations, further research is required.
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Affiliation(s)
- Marija Knez
- College of Science and Engineering, Flinders University, Adelaide, SA, Australia
- Centre of Research Excellence in Nutrition and Metabolism, National Institute for Medical Research, University of Belgrade, Belgrade, Serbia
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Functional, Nutritional, and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based Breads. Foods 2021; 10:foods10071613. [PMID: 34359481 PMCID: PMC8305921 DOI: 10.3390/foods10071613] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Revised: 07/06/2021] [Accepted: 07/08/2021] [Indexed: 01/14/2023] Open
Abstract
Increasing preference of consumers and bakers towards bread manufactured with mixed flours and/or sourdough drove us to investigate about influence of flours and sourdough on crumb grain, chemical, sensory, and in vitro glycaemic index (GI) and antioxidant activity of bread. To this aim, we produced and compared six experimental breads: three were based on a mixture of flours (soft wheat, durum wheat semolina, barley, oat, rye, and buckwheat); three were semolina-based breads. Two different sourdoughs (wheat or mixed flours) were assessed. Compared to semolina breads, those containing a mixture of flours showed higher specific volume. The use of sourdough led to increased concentrations of total free amino acids (FAA). Mixed flours bread with addition of mixed flours sourdough was rich in some essential FAA and amino acid derivative bioactive gamma-aminobutyric acid. Type of flours had higher influence than sourdough addition on volatile organic compounds. All the mixed flours breads, although showing profiles of volatile organic compounds differing from those of semolina breads, resulted acceptable. In addition, they had lower GI and higher antioxidant activity than semolina breads. Type of flours had much higher impact on GI and antioxidant activity than sourdough.
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Ed Nignpense B, Francis N, Blanchard C, Santhakumar AB. Bioaccessibility and Bioactivity of Cereal Polyphenols: A Review. Foods 2021; 10:foods10071595. [PMID: 34359469 PMCID: PMC8307242 DOI: 10.3390/foods10071595] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Revised: 07/05/2021] [Accepted: 07/07/2021] [Indexed: 12/12/2022] Open
Abstract
Cereal bioactive compounds, especially polyphenols, are known to possess a wide range of disease preventive properties that are attributed to their antioxidant and anti-inflammatory activity. However, due to their low plasma concentrations after oral intake, there is controversy regarding their therapeutic benefits in vivo. Within the gastrointestinal tract, some cereal polyphenols are absorbed in the small intestine, with the majority accumulating and metabolised by the colonic microbiota. Chemical and enzymatic processes occurring during gastrointestinal digestion modulate the bioactivity and bioaccessibility of phenolic compounds. The interactions between the cereal polyphenols and the intestinal epithelium allow the modulation of intestinal barrier function through antioxidant, anti-inflammatory activity and mucin production thereby improving intestinal health. The intestinal microbiota is believed to have a reciprocal interaction with polyphenols, wherein the microbiome produces bioactive and bioaccessible phenolic metabolites and the phenolic compound, in turn, modifies the microbiome composition favourably. Thus, the microbiome presents a key link between polyphenol consumption and the health benefits observed in metabolic conditions in numerous studies. This review will explore the therapeutic value of cereal polyphenols in conjunction with their bioaccessibility, impact on intestinal barrier function and interaction with the microbiome coupled with plasma anti-inflammatory effects.
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Affiliation(s)
- Borkwei Ed Nignpense
- School of Biomedical Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; (B.E.N.); (N.F.); (C.B.)
| | - Nidhish Francis
- School of Biomedical Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; (B.E.N.); (N.F.); (C.B.)
- School of Animal and Veterinary Sciences, Charles Sturt University, Wagga Wagga, NSW 2650, Australia
| | - Christopher Blanchard
- School of Biomedical Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; (B.E.N.); (N.F.); (C.B.)
- Australian Research Council (ARC), Industrial Transformation Training Centre (ITTC) for Functional Grains, Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2650, Australia
| | - Abishek Bommannan Santhakumar
- School of Biomedical Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; (B.E.N.); (N.F.); (C.B.)
- Australian Research Council (ARC), Industrial Transformation Training Centre (ITTC) for Functional Grains, Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2650, Australia
- Correspondence: ; Tel.: +61-2-6933-2678
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Vici G, Perinelli DR, Camilletti D, Carotenuto F, Belli L, Polzonetti V. Nutritional Properties of Rice Varieties Commonly Consumed in Italy and Applicability in Gluten Free Diet. Foods 2021; 10:foods10061375. [PMID: 34198605 PMCID: PMC8232128 DOI: 10.3390/foods10061375] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 06/09/2021] [Accepted: 06/11/2021] [Indexed: 11/16/2022] Open
Abstract
Gluten-free diets are often characterized by an inadequate intake of nutrients and are generally monotonous for the limited number of products celiac patients can use. As rice is the most used cereal by celiac consumers, studying rice varieties nutritional characteristics is of interest to manage diet quality and variety. Proteins, total carbohydrates and amylose content of six rice varieties (Ribe, Vialone Nano, Carnaroli, Arborio, Basmati, and Fragrance) were analyzed. Analyses were performed in raw products and after boiling, stewing, and microwaving. A decrease of proteins and total carbohydrates amount was observed in cooked rice. The same was reported for amylose content with boiling showing the highest loss (average retained amylose 53%). Considering amylose percentage with respect to total carbohydrates, each variety showed either an increase or a decrease depending on cooking method. The highest values were obtained with stewing above all for Basmati rice and Arborio rice. However, exceptions can be underlined as Carnaroli rice, showing the highest percentage when boiled. In this context, nutritional characteristics of cooked rice varieties appear to be of great importance to increase specific nutritional knowledge to better manage gluten-free diets.
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Affiliation(s)
- Giorgia Vici
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, 62032 Camerino, MC, Italy; (D.C.); (F.C.); (L.B.); (V.P.)
- Correspondence:
| | - Diego Romano Perinelli
- School of Pharmacy, University of Camerino, Via Gentile III da Varano, 62032 Camerino, MC, Italy;
| | - Dalia Camilletti
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, 62032 Camerino, MC, Italy; (D.C.); (F.C.); (L.B.); (V.P.)
| | - Flora Carotenuto
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, 62032 Camerino, MC, Italy; (D.C.); (F.C.); (L.B.); (V.P.)
| | - Luca Belli
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, 62032 Camerino, MC, Italy; (D.C.); (F.C.); (L.B.); (V.P.)
| | - Valeria Polzonetti
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, 62032 Camerino, MC, Italy; (D.C.); (F.C.); (L.B.); (V.P.)
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63
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Development and performance evaluation of a Pedal Operated Seed Cleaner (POS-Cleaner). SN APPLIED SCIENCES 2021. [DOI: 10.1007/s42452-021-04612-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
Abstract
Abstract
Traditional grain cleaning methods are labor-intensive, time-consuming, and yet very inefficient. The use of available mechanical seed cleaners is widely limited since they are expensive to own, operate, and maintain. A Pedal Operated Seed Cleaner (PoS-Cleaner) was developed and its performance evaluated. Appropriate engineering principles and methodologies were used in the sizing and construction of the machine. The cleaner consists of a bicycle-like pedaling system, hopper, a centrifugal fan, and three cleaning sieves which include two inside interlocking sieves (one sieve fixed and the other adjustable); whose meshes can be adjusted to be larger than the size of the unclean seeds by longitudinally translating the second sieve to achieve the appropriate seed size. This allows trapping of impurities larger than the seeds. Cleaning rates of 576.5 kg/h, 375.8 kg/h, and 377.4 kg/h for maize, beans, and groundnuts were obtained respectively. Maize, beans, and groundnuts had their highest cleaning efficiencies of 95.09%, 87.61%, and 81.67% at inner sieve sizes of 13 mm, 16 mm and 10 mm respectively, pedaling speed of 60 rpm. The PoS-Cleaner presents a more viable cleaning option for smallholder farmers in rural and remote areas with no access to the national grid, therefore producing high-quality seeds. This will eventually facilitate agricultural value addition and increase individual family incomes in Uganda.
Article highlights
A pedal operated multi-seed cleaner was developed.
Achieved 5 times higher seed cleaning rates compared to traditional cleaning technologies.
Attained higher separation efficiencies of seed and externalities compared to traditional technologies.
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Allai FM, Azad ZRAA, Gul K, Dar BN. Wholegrains: a review on the amino acid profile, mineral content, physicochemical, bioactive composition and health benefits. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15071] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Farhana Mehraj Allai
- Department of Post Harvest Engineering and Technology Faculty of Agricultural Science Aligarh Muslim University Aligarh India
- Department of Food Technology Islamic University of Science and Technology Awantipora India
| | - ZRAA Azad
- Department of Post Harvest Engineering and Technology Faculty of Agricultural Science Aligarh Muslim University Aligarh India
| | - Khalid Gul
- Department of Food Process Engineering National Institute of Technology Rourekla India
| | - B. N. Dar
- Department of Food Technology Islamic University of Science and Technology Awantipora India
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Degraeve S, De Baerdemaeker NJF, Ameye M, Leroux O, Haesaert GJW, Steppe K. Acoustic Vulnerability, Hydraulic Capacitance, and Xylem Anatomy Determine Drought Response of Small Grain Cereals. FRONTIERS IN PLANT SCIENCE 2021; 12:599824. [PMID: 34113357 PMCID: PMC8186553 DOI: 10.3389/fpls.2021.599824] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Accepted: 04/12/2021] [Indexed: 06/01/2023]
Abstract
Selection of high-yielding traits in cereal plants led to a continuous increase in productivity. However, less effort was made to select on adaptive traits, favorable in adverse and harsh environments. Under current climate change conditions and the knowledge that cereals are staple foods for people worldwide, it is highly important to shift focus to the selection of traits related to drought tolerance, and to evaluate new tools for efficient selection. Here, we explore the possibility to use vulnerability to drought-induced xylem embolism of wheat cultivars Excalibur and Hartog (Triticum aestivum L.), rye cultivar Duiker Max (Secale cereale L.), and triticale cultivars Dublet and US2014 (x Triticosecale Wittmack) as a proxy for their drought tolerance. Multiple techniques were combined to underpin this hypothesis. During bench-top dehydration experiments, acoustic emissions (AEs) produced by formation of air emboli were detected, and hydraulic capacitances quantified. By only looking at the AE50 values, one would classify wheat cultivar Excalibur as most tolerant and triticale cultivar Dublet as most vulnerable to drought-induced xylem embolism, though Dublet had significantly higher hydraulic capacitances, which are essential in terms of internal water storage to temporarily buffer or delay water shortage. In addition, xylem anatomical traits revealed that both cultivars have a contrasting trade-off between hydraulic safety and efficiency. This paper emphasizes the importance of including a cultivar's hydraulic capacitance when evaluating its drought response and vulnerability to drought-induced xylem embolism, instead of relying on the AE50 as the one parameter.
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Affiliation(s)
- Szanne Degraeve
- Department of Plants and Crops, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
- Laboratory of Plant Ecology, Department of Plants and Crops, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
- Laboratory of Applied Mycology and Phenomics, Department of Plants and Crops, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Niels J. F. De Baerdemaeker
- Department of Plants and Crops, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
- Laboratory of Plant Ecology, Department of Plants and Crops, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Maarten Ameye
- Department of Plants and Crops, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
- Laboratory of Applied Mycology and Phenomics, Department of Plants and Crops, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Olivier Leroux
- Department of Biology, Faculty of Sciences, Ghent University, Ghent, Belgium
| | | | - Kathy Steppe
- Department of Plants and Crops, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
- Laboratory of Plant Ecology, Department of Plants and Crops, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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Guo H, Wu H, Sajid A, Li Z. Whole grain cereals: the potential roles of functional components in human health. Crit Rev Food Sci Nutr 2021; 62:8388-8402. [PMID: 34014123 DOI: 10.1080/10408398.2021.1928596] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Whole grain cereals have been the basis of human diet since ancient times. Due to rich in a variety of unique bioactive ingredients, they play an important role in human health. This review highlights the contents and distribution of primary functional components and their health effects in commonly consumed whole grain cereals, especially dietary fiber, protein, polyphenols, and alkaloids. In general, cereals exert positive effects in the following ways: 1) Restoring intestinal flora diversity and increasing intestinal short-chain fatty acids. 2) Regulating plasma glucose and lipid metabolism, thereby the improvement of obesity, cardiovascular and cerebrovascular diseases, diabetes, and other chronic metabolic diseases. 3) Exhibiting antioxidant activity by scavenging free radicals. 4) Preventing gastrointestinal cancer via the regulation of classical signaling pathways. In summary, this review provides a scientific basis for the formulation of whole-grain cereals-related dietary guidelines, and guides people to form scientific dietary habits, so as to promote the development and utilization of whole-grain cereals.
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Affiliation(s)
- Huiqin Guo
- Institute of Biotechnology, The Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan, PR China
| | - Haili Wu
- College of Life Science, Shanxi University, Taiyuan, PR China
| | - Amin Sajid
- Institute of Biotechnology, The Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan, PR China
| | - Zhuoyu Li
- Institute of Biotechnology, The Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan, PR China;,College of Life Science, Shanxi University, Taiyuan, PR China
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Sirohi R, Tarafdar A, Kumar Gaur V, Singh S, Sindhu R, Rajasekharan R, Madhavan A, Binod P, Kumar S, Pandey A. Technologies for disinfection of food grains: Advances and way forward. Food Res Int 2021; 145:110396. [PMID: 34112399 DOI: 10.1016/j.foodres.2021.110396] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2020] [Revised: 04/30/2021] [Accepted: 05/06/2021] [Indexed: 10/21/2022]
Abstract
Growing demand from the consumers for minimally processed and high-quality food products has raised the scientific quest for foods with improved natural flavours in conjunction with a restricted supplement of additives. In this context, achieving quality and safe food grains and the identification of suitable processing and disinfection technologies have also become the key issues. Microbial contamination is one of the major reasons responsible for the spoilage of food grains. Various sources of contamination such as air and water (both contaminated with dust and dirt), animals (insects, birds, rodents), environmental conditions (rainfall, drought, temperature), unhygienic handling, harvesting, processing equipment and improper storage conditions are responsible for the microbial spoilage of food grains. In order to maintain the food grains safe and un-contaminated, several food processing technologies have been explored and implemented, with the ultimate purpose of maintaining the safety, freshness and nutritional attributes of the food products. Among these technologies, microwave, radiofrequency, infrared, ohmic heating, novel drying methods along with non-thermal methods such as cold plasma, irradiation, ozonation and nanotechnology have attracted much attention because of considerable reduction in the overall processing time with minimum energy consumption. This review aims to discuss the advances involving the said technologies for controlling the microbial contamination of food grains in accordance with their inactivation. Current research status of the thermal and non-thermal emerging technologies for the preservation of food grains as well as perspectives for further research in this area are also elaborated in detail.
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Affiliation(s)
- Ranjna Sirohi
- Centre for Energy and Environmental Sustainability, Lucknow 226 029, Uttar Pradesh, India; Technology Development Centre, CSIR-National Environmental Engineering Research Institute, Nagpur 440 020, India; Department of Chemical and Biological Engineering, Korea University, Seoul, Republic of Korea
| | - Ayon Tarafdar
- Divison of Livestock Production and Management, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, India
| | - Vivek Kumar Gaur
- Environment Toxicology Division, CSIR-Indian Institute of Toxicology Research, Lucknow 226 001, India
| | - Shikhangi Singh
- Department of Post Harvest Process and Food Engineering, G.B. Pant University of Agriculture and Technology, Pantnagar 263 145, India
| | - Raveendran Sindhu
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram 695 019, India
| | | | - Aravind Madhavan
- Rajiv Gandhi Centre for Biotechnology, Trivandrum, 695 014, India
| | - Parameswaran Binod
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram 695 019, India
| | - Sunil Kumar
- Technology Development Centre, CSIR-National Environmental Engineering Research Institute, Nagpur 440 020, India
| | - Ashok Pandey
- Centre for Energy and Environmental Sustainability, Lucknow 226 029, Uttar Pradesh, India; Center for Innovation and Translational Research, CSIR-Indian Institute of Toxicology Research, Lucknow 226 001, India; Faculty of Applied Sciences, Durban University of Technology, Durban 4000 South Africa.
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Kaur AP, Bhardwaj S, Dhanjal DS, Nepovimova E, Cruz-Martins N, Kuča K, Chopra C, Singh R, Kumar H, Șen F, Kumar V, Verma R, Kumar D. Plant Prebiotics and Their Role in the Amelioration of Diseases. Biomolecules 2021; 11:440. [PMID: 33809763 PMCID: PMC8002343 DOI: 10.3390/biom11030440] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 03/04/2021] [Accepted: 03/08/2021] [Indexed: 12/12/2022] Open
Abstract
Prebiotics are either natural or synthetic non-digestible (non-)carbohydrate substances that boost the proliferation of gut microbes. Undigested fructooligosaccharides in the large intestine are utilised by the beneficial microorganisms for the synthesis of short-chain fatty acids for their own growth. Although various food products are now recognized as having prebiotic properties, several others, such as almonds, artichoke, barley, chia seeds, chicory, dandelion greens, flaxseeds, garlic, and oats, are being explored and used as functional foods. Considering the benefits of these prebiotics in mineral absorption, metabolite production, gut microbiota modulation, and in various diseases such as diabetes, allergy, metabolic disorders, and necrotising enterocolitis, increasing attention has been focused on their applications in both food and pharmaceutical industries, although some of these food products are actually used as food supplements. This review aims to highlight the potential and need of these prebiotics in the diet and also discusses data related to the distinct types, sources, modes of action, and health benefits.
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Affiliation(s)
- Amrit Pal Kaur
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan 173229, Himachal Pradesh, India; (A.P.K.); (H.K.)
| | - Sonali Bhardwaj
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India; (S.B.); (D.S.D.); (C.C.); (R.S.)
| | - Daljeet Singh Dhanjal
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India; (S.B.); (D.S.D.); (C.C.); (R.S.)
| | - Eugenie Nepovimova
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic;
| | - Natália Cruz-Martins
- Faculty of Medicine, University of Porto, 4200-319 Porto, Portugal
- Institute for Research and Innovation in Health (i3S), University of Porto, 4200-135 Porto, Portugal
- Laboratory of Neuropsychophysiology, Faculty of Psychology and Education Sciences, University of Porto, 4200-135 Porto, Portugal
| | - Kamil Kuča
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic;
| | - Chirag Chopra
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India; (S.B.); (D.S.D.); (C.C.); (R.S.)
| | - Reena Singh
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India; (S.B.); (D.S.D.); (C.C.); (R.S.)
| | - Harsh Kumar
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan 173229, Himachal Pradesh, India; (A.P.K.); (H.K.)
| | - Fatih Șen
- Sen Research Group, Biochemistry Department, Faculty of Arts and Science, EvliyaÇelebi Campus, Dumlupınar University, Kütahya 43100, Turkey;
| | - Vinod Kumar
- School of Water, Energy and Environment, Cranfield University, Cranfield MK430AL, UK;
| | - Rachna Verma
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, Himachal Pradesh, India;
| | - Dinesh Kumar
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan 173229, Himachal Pradesh, India; (A.P.K.); (H.K.)
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van Trijp MPH, Schutte S, Esser D, Wopereis S, Hoevenaars FPM, Hooiveld GJEJ, Afman LA. Minor Changes in the Composition and Function of the Gut Microbiota During a 12-Week Whole Grain Wheat or Refined Wheat Intervention Correlate with Liver Fat in Overweight and Obese Adults. J Nutr 2021; 151:491-502. [PMID: 33188417 PMCID: PMC7948209 DOI: 10.1093/jn/nxaa312] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 05/27/2020] [Accepted: 09/17/2020] [Indexed: 12/13/2022] Open
Abstract
BACKGROUND Whole grain wheat (WGW) products are advocated as a healthy choice when compared with refined wheat (RW). One proposed mechanism for these health benefits is via the microbiota, because WGW contains multiple fibers. WGW consumption has been proposed to ameliorate nonalcoholic fatty liver disease, in which microbiota might play a role. OBJECTIVES We investigated the effect of WGW compared with RW intervention on the fecal microbiota composition and functionality, and correlated intervention-induced changes in bacteria with changes in liver health parameters in adults with overweight or obesity. METHODS We used data of a 12-wk double-blind, randomized, controlled, parallel trial to examine the effects of a WGW (98 g/d) or RW (98 g/d) intervention on the secondary outcomes fecal microbiota composition, predicted microbiota functionality, and stool consistency in 37 women and men (aged 45-70 y, BMI 25-35 kg/m2). The changes in microbiota composition, measured using 16S ribosomal RNA gene sequencing, after a 12-wk intervention were analyzed with nonparametric tests, and correlated with changes in liver fat and circulating concentrations of liver enzymes including alanine transaminase, aspartate transaminase, γ-glutamyltransferase, and serum amyloid A. RESULTS The WGW intervention increased the mean (± SD) relative abundances of Ruminococcaceae_UCG-014 (baseline: 2.2 ± 4.6%, differential change over time (Δ) 0.51 ± 4.2%), Ruminiclostridium_9 (baseline: 0.065 ± 0.11%, Δ 0.054 ± 0.14%), and Ruminococcaceae_NK4A214_group (baseline: 0.37 ± 0.56%, Δ 0.17 ± 0.83%), and also the predicted pathway acetyl-CoA fermentation to butyrate II (baseline: 0.23 ± 0.062%, Δ 0.035 ± 0.059%), compared with the RW intervention (P values <0.05). A change in Ruminococcaceae_NK4A214_group was positively correlated with the change in liver fat, in both the WGW (ρ = 0.54; P = 0.026) and RW (ρ = 0.67; P = 0.024) groups. CONCLUSIONS In middle-aged overweight and obese adults, a 12-wk WGW intervention increased the relative abundance of a number of bacterial taxa from the family Ruminococcaceae and increased predicted fermentation pathways when compared with an RW intervention. Potential protective health effects of replacement of RW by WGW on metabolic organs, such as the liver, via modulation of the microbiota, deserve further investigation.This trial was registered at clinicaltrials.gov as NCT02385149.
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Affiliation(s)
- Mara P H van Trijp
- Nutrition, Metabolism & Genomics Group, Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands
| | - Sophie Schutte
- Nutrition, Metabolism & Genomics Group, Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands
| | - Diederik Esser
- Nutrition, Metabolism & Genomics Group, Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands
| | - Suzan Wopereis
- TNO, Netherlands Organization for Applied Scientific Research, Zeist, The Netherlands
| | - Femke P M Hoevenaars
- TNO, Netherlands Organization for Applied Scientific Research, Zeist, The Netherlands
| | - Guido J E J Hooiveld
- Nutrition, Metabolism & Genomics Group, Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands
| | - Lydia A Afman
- Nutrition, Metabolism & Genomics Group, Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands
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Lutter CK, Grummer-Strawn L, Rogers L. Complementary feeding of infants and young children 6 to 23 months of age. Nutr Rev 2021; 79:825-846. [PMID: 33684940 DOI: 10.1093/nutrit/nuaa143] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
Complementary feeding, when foods are introduced to complement a milk-based diet, generally occurs between 6 and 23 months of age. It is a critical period for both physical and cognitive development. During this period, the growth rate of the brain is one of the fastest during the life span and, consequently, the timing, dose, and duration of exposure to specific nutrients can result in both positive and negative effects. Complementary feeding is more than ensuring an adequate intake of nutrients; it also is about avoiding excess intakes of calories, salt, sugars, and unhealthy fats. Meals are cultural and social events where young children observe, imitate, learn about foods to like or dislike, and form lifelong eating habits and practices. Meals are also when a child learns to touch foods and connect food tastes to how foods look and feel. Ideally, complementary feeding is responsive and promotes child autonomy, but it can also be used to manage behavior problems or overly indulge a child, resulting in long-term consequences for nutrition and health. Therefore, in addition to what a child is fed, attention to how a child is fed is also important. In this review, 12 topics relevant for updating global guidance on complementary feeding were identified: age of introduction of complementary foods; continued breastfeeding; responsive feeding; safe preparation and storage of complementary foods; food textures, flavors, and acceptance; energy and meal and snack frequency; fats, protein, and carbohydrates; dietary diversity; milks other than breast milk; fluid needs; unhealthy foods and beverages; and use of vitamin and mineral supplements or supplementary foods.
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Affiliation(s)
- Chessa K Lutter
- Division of Food Security and Agriculture, RTI International, Washington, DC, USA
| | | | - Lisa Rogers
- Department of Nutrition and Food Safety, World Health Organization, Geneva, Switzerland
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Sahu G, Panda BB, Dash SK, Chandra T, Shaw BP. Cell cycle events and expression of cell cycle regulators are determining factors in differential grain filling in rice spikelets based on their spatial location on compact panicles. FUNCTIONAL PLANT BIOLOGY : FPB 2021; 48:268-285. [PMID: 33120000 DOI: 10.1071/fp20196] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Accepted: 09/23/2020] [Indexed: 06/11/2023]
Abstract
Rice being a staple crop for human, its production is required to be increased significantly, particularly keeping in view the expected world's population of 9.6 billion by the year 2050. In this context, although the rice breeding programs have been successful in increasing the number of spikelets per panicle, the basal spikelets remain poorly filled, undermining the yield potential. The present study also found the grain filling to bear negative correlation with the panicle grain density. The poorly filled basal spikelets of the compact-panicle cultivars showed a lower endosperm cell division rate and ploidy status of the endosperm nuclei coupled with no significant greater expression of CYCB;1 and CYCH;1 compared with the apical spikelets, unlike that observed in the lax-panicle cultivars, which might have prevented them from overcoming apical dominance. Significantly greater expression of CYCB2;2 in the basal spikelets than in the apical spikelets might also have prevented the former to enter into endoreduplication. Furthermore, expression studies of KRPs in the caryopses revealed that a higher expression of KRP;1 and KRP;4 in the basal spikelets than in the apical spikelets of the compact-panicle cultivars could also be detrimental to grain filling in the former, as KRPs form complex primarily with CDKA-CYCD that promotes S-phase activity and G1/S transition, and thus inhibits endosperm cell division. The study indicates that targeted manipulation of expression of CYCB1;1, CYCB2;2, CYCH1;1, KRP;1 and KRP4 in the basal spikelets of the compact-panicle cultivars may significantly improve their yield performance.
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Affiliation(s)
- Gyanasri Sahu
- Abiotic Stress and Agro-Biotechnology Laboratory, Institute of Life Sciences, Nalco Square, Bhubaneswar 751023, Odisha, India
| | - Binay B Panda
- Abiotic Stress and Agro-Biotechnology Laboratory, Institute of Life Sciences, Nalco Square, Bhubaneswar 751023, Odisha, India
| | - Sushanta K Dash
- Crop Improvement Division, ICAR-National Rice Research Institute (Formerly Central Rice Research Institute), Cuttack, Odisha, India
| | - Tilak Chandra
- Abiotic Stress and Agro-Biotechnology Laboratory, Institute of Life Sciences, Nalco Square, Bhubaneswar 751023, Odisha, India
| | - Birendra P Shaw
- Abiotic Stress and Agro-Biotechnology Laboratory, Institute of Life Sciences, Nalco Square, Bhubaneswar 751023, Odisha, India; and Corresponding author.
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Sosan MB, Adeleye AO, Oyekunle JAO, Udah O, Oloruntunbi PM, Daramola MO, Saka WT. Dietary risk assessment of organochlorine pesticide residues in maize-based complementary breakfast food products in Nigeria. Heliyon 2020; 6:e05803. [PMID: 33385092 PMCID: PMC7770536 DOI: 10.1016/j.heliyon.2020.e05803] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 10/20/2020] [Accepted: 12/17/2020] [Indexed: 11/30/2022] Open
Abstract
The study assessed the levels of organochlorine pesticides (OCPs) in eight brands (A-H) of regularly consumed maize-based complementary/breakfast foods in Nigeria. We also evaluated the dietary exposure of infants and young children to the detected OCPs. The OCP residues were quantified using GC-ECD. A total of 10 OCPs residues (β-HCH, δ- HCH, heptachlor, endosulfan sulfate, aldrin, endrin, dieldrin, p,p’-DDE, p,p’-DDT and methoxychlor) were detected. Total OCPs burden was highest in brands F, D, and G with mean concentrations of 45.98 mg kg−1, 28.54 mg kg−1 and 21.87 mg kg−1, respectively and the lowest burdens in brands H (1.72 mg kg−1) and A (6.61 mg kg−1). Hazard index (HI) for all the age categories were >1 and all the 6 carcinogens (β-HCH, heptachlor, aldrin, dieldrin, p,p’-DDE, and p,p’-DDT) identified had cancer risk index range of 5.43 × 10−4 to 2.05 × 10−6 which were above acceptable risk. These results indicated the possibility of both systemic and cancer risks to infants and children consumers of the foods. Food brands manufacturers need to carry out regular pesticide residues analysis of raw materials especially maize prior to the production in order to ensure food safety and quality.
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Affiliation(s)
- Mosudi B Sosan
- Department of Crop Production and Protection, Obafemi Awolowo University, Ile-Ife, 220005, Nigeria
| | - Adeoluwa O Adeleye
- Department of Crop Production and Protection, Obafemi Awolowo University, Ile-Ife, 220005, Nigeria
| | | | - Onehireba Udah
- Department of Crop Production and Protection, Obafemi Awolowo University, Ile-Ife, 220005, Nigeria
| | - Philemon M Oloruntunbi
- Department of Crop Production and Protection, Obafemi Awolowo University, Ile-Ife, 220005, Nigeria
| | - Miracle O Daramola
- Department of Crop Production and Protection, Obafemi Awolowo University, Ile-Ife, 220005, Nigeria
| | - Waidi T Saka
- Department of Crop Production and Protection, Obafemi Awolowo University, Ile-Ife, 220005, Nigeria
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Fernández-López J, Botella-Martínez C, Navarro-Rodríguez de Vera C, Sayas-Barberá ME, Viuda-Martos M, Sánchez-Zapata E, Pérez-Álvarez JA. Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends. PLANTS 2020; 9:plants9121769. [PMID: 33327480 PMCID: PMC7764940 DOI: 10.3390/plants9121769] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 12/05/2020] [Accepted: 12/09/2020] [Indexed: 12/15/2022]
Abstract
Vegetable soups and creams have gained popularity among consumers worldwide due to the wide variety of raw materials (vegetable fruits, tubers, bulbs, leafy vegetables, and legumes) that can be used in their formulation which has been recognized as a healthy source of nutrients (mainly proteins, dietary fiber, other carbohydrates, vitamins, and minerals) and bioactive compounds that could help maintain the body’s health and wellbeing. In addition, they are cheap and easy to preserve and prepare at home, ready to eat, so in consequence they are very useful in the modern life rhythms that modify the habits of current consumption and that reclaim foods elaborated with natural ingredients, ecologic, vegans, less invasive production processes, agroindustry coproducts valorization, and exploring new flavors and textures. This review focuses on the nutritional and healthy properties of vegetable soups and creams (depending on the raw materials used in their production) highlighting their content in bioactive compounds and their antioxidant properties. Apart from the effect that some processing steps could have on these compounds, innovation trends for the development of healthier soups and creams adapted to specific consumer requirements have also been explored.
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Affiliation(s)
- Juana Fernández-López
- IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, Orihuela, 03312 Alicante, Spain; (J.F.-L.); (C.B.-M.); (C.N.-R.d.V.); (M.E.S.-B.); (M.V.-M.)
| | - Carmen Botella-Martínez
- IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, Orihuela, 03312 Alicante, Spain; (J.F.-L.); (C.B.-M.); (C.N.-R.d.V.); (M.E.S.-B.); (M.V.-M.)
| | - Casilda Navarro-Rodríguez de Vera
- IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, Orihuela, 03312 Alicante, Spain; (J.F.-L.); (C.B.-M.); (C.N.-R.d.V.); (M.E.S.-B.); (M.V.-M.)
| | - María Estrella Sayas-Barberá
- IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, Orihuela, 03312 Alicante, Spain; (J.F.-L.); (C.B.-M.); (C.N.-R.d.V.); (M.E.S.-B.); (M.V.-M.)
| | - Manuel Viuda-Martos
- IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, Orihuela, 03312 Alicante, Spain; (J.F.-L.); (C.B.-M.); (C.N.-R.d.V.); (M.E.S.-B.); (M.V.-M.)
| | - Elena Sánchez-Zapata
- Research & Development Pre-Cooked Convenience Food, Surinver El Grupo S.Coop, 03191 Alicante, Spain;
| | - José Angel Pérez-Álvarez
- IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, Orihuela, 03312 Alicante, Spain; (J.F.-L.); (C.B.-M.); (C.N.-R.d.V.); (M.E.S.-B.); (M.V.-M.)
- Correspondence: ; Tel.: +94-96-674-9739
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Sultan DA, Turhan Ş, Kurnaz A, Hançerlioğulları A, Kamberli AK, Emeksizoğlu B. Investigation of natural radionuclide and essential metal contents of ancient wheat einkorn (Triticum monococcum L.) grown in Turkey. RADIOCHIM ACTA 2020. [DOI: 10.1515/ract-2020-0017] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Abstract
Einkorn (Triticum monococcum L.) is accepted as the oldest known wheat. In this study, the natural radionuclide and essential metal contents of siyez samples collected from 21 different cultivation areas in Kastamonu province located in the Western Black Sea region of Turkey were determined by using non-destructive analytical methods. The average activity concentrations of 40K, 226Ra and 232Th measured in siyez samples using a gamma-ray spectrometry were found as 181.3 ± 4.1, 10.0 ± 0.7 and 6.1 ± 0.2 Bq kg−1, respectively. The average annual effective radiation dose that the people are exposed to due to the consumption of siyez samples was estimated as 68.2 ± 3.1 µSv y−1. The average concentrations of Cr, Mn, Fe, Co, Ni, Cu and Zn essential trace metals analyzed in einkorn samples using EDXRF spectrometry were found as 3.6 ± 0.2, 89.2 ± 1.2, 208.5 ± 62.6, 16.8 ± 0.6, 12.1 ± 0.1, 8.3 ± 0.2 and 65.3 ± 2.5 mg kg−1, respectively.
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Affiliation(s)
- Dalal A.O. Sultan
- Department of Physics, Faculty of Science , Al-Zawia University , Zawia , Libya
| | - Şeref Turhan
- Department of Physics, Faculty of Science and Letters , Kastamonu University , 37150, Kastamonu , Turkey
| | - Aslı Kurnaz
- Department of Physics, Faculty of Science and Letters , Kastamonu University , 37150, Kastamonu , Turkey
| | - Aybaba Hançerlioğulları
- Department of Physics, Faculty of Science and Letters , Kastamonu University , 37150, Kastamonu , Turkey
| | - Arzu K. Kamberli
- Department of Physics, Faculty of Science and Letters , Kastamonu University , 37150, Kastamonu , Turkey
| | - Burcu Emeksizoğlu
- Kastamonu Directorate of Provincial Agriculture and Forestry , 37820, Kastamonu , Turkey
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75
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Fatima Z, Ahmed M, Hussain M, Abbas G, Ul-Allah S, Ahmad S, Ahmed N, Ali MA, Sarwar G, Haque EU, Iqbal P, Hussain S. The fingerprints of climate warming on cereal crops phenology and adaptation options. Sci Rep 2020; 10:18013. [PMID: 33093541 PMCID: PMC7581754 DOI: 10.1038/s41598-020-74740-3] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Accepted: 10/06/2020] [Indexed: 12/23/2022] Open
Abstract
Growth and development of cereal crops are linked to weather, day length and growing degree-days (GDDs) which make them responsive to the specific environments in specific seasons. Global temperature is rising due to human activities such as burning of fossil fuels and clearance of woodlands for building construction. The rise in temperature disrupts crop growth and development. Disturbance mainly causes a shift in phenological development of crops and affects their economic yield. Scientists and farmers adapt to these phenological shifts, in part, by changing sowing time and cultivar shifts which may increase or decrease crop growth duration. Nonetheless, climate warming is a global phenomenon and cannot be avoided. In this scenario, food security can be ensured by improving cereal production through agronomic management, breeding of climate-adapted genotypes and increasing genetic biodiversity. In this review, climate warming, its impact and consequences are discussed with reference to their influences on phenological shifts. Furthermore, how different cereal crops adapt to climate warming by regulating their phenological development is elaborated. Based on the above mentioned discussion, different management strategies to cope with climate warming are suggested.
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Affiliation(s)
- Zartash Fatima
- Department of Agronomy, Bahauddin Zakariya University, Multan, 60800, Pakistan
| | - Mukhtar Ahmed
- Department of Agricultural Research for Northern Sweden, Swedish University of Agricultural Sciences, 90183, Umeå, Sweden.
- Department of Agronomy, Pir Mehr Ali Shah, Arid Agriculture University, Rawalpindi, 46300, Pakistan.
| | - Mubshar Hussain
- Department of Agronomy, Bahauddin Zakariya University, Multan, 60800, Pakistan
- Agriculture Discipline, College of Science Health, Engineering and Education, Murdoch University, 90 South Street, Murdoch, WA, 6150, Australia
| | - Ghulam Abbas
- Department of Agronomy, Bahauddin Zakariya University, Multan, 60800, Pakistan
| | - Sami Ul-Allah
- College of Agriculture, Bahauddin Zakariya University, Bahadur Sub-campus, Layyah, 31200, Pakistan
| | - Shakeel Ahmad
- Department of Agronomy, Bahauddin Zakariya University, Multan, 60800, Pakistan.
| | - Niaz Ahmed
- Department of Soil Science, Bahauddin Zakariya University, Multan, 60800, Pakistan
| | - Muhammad Arif Ali
- Department of Soil Science, Bahauddin Zakariya University, Multan, 60800, Pakistan
| | - Ghulam Sarwar
- Cotton Botanist, Cotton Research Station, Ayub Agricultural Research Institute, Faisalabad, 38000, Pakistan
| | - Ehsan Ul Haque
- Citrus Research Institute Sargodha, Sargodha, 40100, Pakistan
| | - Pakeeza Iqbal
- Department of Botany, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Sajjad Hussain
- Department of Horticulture, Bahauddin Zakariya University, Multan, Pakistan
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76
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Ntakirutimana F, Xie W. Unveiling the Actual Functions of Awns in Grasses: From Yield Potential to Quality Traits. Int J Mol Sci 2020; 21:ijms21207593. [PMID: 33066600 PMCID: PMC7589186 DOI: 10.3390/ijms21207593] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2020] [Revised: 10/08/2020] [Accepted: 10/12/2020] [Indexed: 12/25/2022] Open
Abstract
Awns, which are either bristles or hair-like outgrowths of lemmas in the florets, are one of the typical morphological characteristics of grass species. These stiff structures contribute to grain dispersal and burial and fend off animal predators. However, their phenotypic and genetic associations with traits deciding potential yield and quality are not fully understood. Awns appear to improve photosynthesis, provide assimilates for grain filling, thus contributing to the final grain yield, especially under temperature- and water-stress conditions. Long awns, however, represent a competing sink with developing kernels for photosynthates, which can reduce grain yield under favorable conditions. In addition, long awns can hamper postharvest handling, storage, and processing activities. Overall, little is known about the elusive role of awns, thus, this review summarizes what is known about the effect of awns on grain yield and biomass yield, grain nutritional value, and forage-quality attributes. The influence of awns on the agronomic performance of grasses seems to be associated with environmental and genetic factors and varies in different stages of plant development. The contribution of awns to yield traits and quality features previously documented in major cereal crops, such as rice, barley, and wheat, emphasizes that awns can be targeted for yield and quality improvement and may advance research aimed at identifying the phenotypic effects of morphological traits in grasses.
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77
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Karayigit B, Colak N, Ozogul F, Gundogdu A, Inceer H, Bilgiçli N, Ayaz FA. The biogenic amine and mineral contents of different milling fractions of bread and durum wheat (Triticum L.) cultivars. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100676] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Joubrane K, Mnayer D, El Khoury A, El Khoury A, Awad E. Co-Occurrence of Aflatoxin B1 and Ochratoxin A in Lebanese Stored Wheat. J Food Prot 2020; 83:1547-1552. [PMID: 32866243 DOI: 10.4315/jfp-20-110] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Accepted: 04/30/2020] [Indexed: 01/05/2023]
Abstract
ABSTRACT The aim of the study was to determine the levels of aflatoxin B1 (AFB1) and ochratoxin A (OTA) in durum wheat samples collected over six periods of time from two official warehouses (A and B) in Lebanon. The concentrations of AFB1 in wheat samples taken from both warehouses ranged from 1.05 to 7.36 μg/kg. Results showed that 23.3 and 25.3% of samples taken from warehouse A and warehouse B, respectively, had AFB1 levels >2 μg/kg. For OTA, the contamination level of wheat samples taken from warehouse A and warehouse B was 52.0 and 44.6%, respectively, with concentrations ranging from 0.51 to 9.71 μg/kg. The percentage of samples with high detectable OTA levels (>3 μg/kg) was 28.6 and 25.3% for wheat samples taken from warehouse A and warehouse B, respectively. Thus, the consumption of wheat and derived products in Lebanon can be considered hazardous and may present a significant risk to the health of the Lebanese population regarding the overall daily exposure to these mycotoxins. HIGHLIGHTS
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Affiliation(s)
- Karine Joubrane
- Faculty of Agricultural Engineering and Veterinary Medicine, Lebanese University, Dekwaneh, Beirut 6573, Lebanon
| | - Dima Mnayer
- Faculty of Sciences, Lebanese University, Fanar, Beirut, 2611-0217, Lebanon (ORCID: https://orcid.org/0000-0001-5616-0546 [D.M.])
| | - AndrÉ El Khoury
- Centre d'Analyses et de Recherche (CAR), Unité de Recherche Technologies et Valorisation agro-Alimentaire (UR-TVA), Faculty of Sciences, Saint-Joseph University of Beirut, Campus of Sciences and Technologies, Mar Roukos, Lebanon
| | - Anthony El Khoury
- Centre d'Analyses et de Recherche (CAR), Unité de Recherche Technologies et Valorisation agro-Alimentaire (UR-TVA), Faculty of Sciences, Saint-Joseph University of Beirut, Campus of Sciences and Technologies, Mar Roukos, Lebanon
| | - Elie Awad
- Faculty of Agricultural Engineering and Veterinary Medicine, Lebanese University, Dekwaneh, Beirut 6573, Lebanon
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Processing in the food chain: do cereals have to be processed to add value to the human diet? Nutr Res Rev 2020; 34:159-173. [PMID: 32854794 DOI: 10.1017/s0954422420000207] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Cereals and cereal products have a long history of use by humans. Recently, there have been some discussions regarding level of processing as a descriptor to define food products, including cereal-based foods. This has led to a somewhat emotional debate on food processing. Given the widespread inclusion of cereals in the diet, this review highlights the history of cereal processing as well as their consumption by humans. It provides an evidence-based discussion on their production, contribution to human nutrition, benefits and disadvantages. The present review illustrates the impact of processing on nutrients, as well as non-nutrients specifically in bread and ready-to-eat breakfast cereals (RTEC), two cereal-based foods which are widely consumed and integral parts of food-based dietary guidelines globally. As a category, most cereals must be processed in some way to enable consumption by humans as we are not equipped to survive exclusively on raw grains. Even thousands of years ago, the processing of cereals was a common practice by humans, turning raw grains into palatable, safe and nutritious foods. Modern processes for cereal-based products are efficient in providing safe and good-quality products to satisfy population needs, as well as helping to meet consumer expectations by providing a range of foods that allows for a varied and balanced diet. Today, RTEC and bread make significant contributions to dietary energy and nutrient requirements and underpin food-based dietary guidance globally. They have been positively linked with intake of dietary fibre, vitamins and minerals, especially when consumed as whole grain.
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Abstract
Food security is a longstanding global issue over the last few centuries. Eradicating hunger and all forms of malnutrition by 2030 is still a key challenge. The COVID-19 pandemic has placed additional stress on food production, demand, and supply chain systems; majorly impacting cereal crop producer and importer countries. Short food supply chain based on the production from local farms is less susceptible to travel and export bans and works as a smooth system in the face of these stresses. Local drone-based data solutions can provide an opportunity to address these challenges. This review aims to present a deeper understanding of how the drone-based data solutions can help to combat food insecurity caused due to the pandemic, zoonotic diseases, and other food shocks by enhancing cereal crop productivity of small-scale farming systems in low-income countries. More specifically, the review covers sensing capabilities, promising algorithms, and methods, and added-value of novel machine learning algorithms for local-scale monitoring, biomass and yield estimation, and mapping of them. Finally, we present the opportunities for linking information from citizen science, internet of things (IoT) based on low-cost sensors and drone-based information to satellite data for upscaling crop yield estimation to a larger geographical extent within the Earth Observation umbrella.
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81
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Ahmed K, Shabbir G, Ahmed M, Shah KN. Phenotyping for drought resistance in bread wheat using physiological and biochemical traits. THE SCIENCE OF THE TOTAL ENVIRONMENT 2020; 729:139082. [PMID: 32371202 PMCID: PMC7189857 DOI: 10.1016/j.scitotenv.2020.139082] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2020] [Revised: 04/25/2020] [Accepted: 04/26/2020] [Indexed: 05/21/2023]
Abstract
Drought is one of the most prominent limiting factors that negatively affect crop productivity by manipulating its physiological pathway. One hundred twenty diverse bread wheat genotypes were used in a pot experiment to explore the relationship among their fifteen physio-biochemical traits (PBT) by using multivariate analysis, heatmapping and stress tolerance index (STI) for grain yield as a marker trait to identify high yielding genotype with maximum stress tolerance capability. Increased proline and sugar accumulation were observed from control to moisture deficient environments by 159% and 122%, respectively. Moreover, leaf membrane stability index (LMSI), leaf relative water content (LRWC), relative dry weight (RDW), chlorophyll content, leaf surface area (LSA), Leaf succulence (LS), canopy temperature depression (CTD), relative excised leaf water loss (RELWL) and leaf osmotic potential (LOP) showed significantly decreasing trend in drought stress treatment as compared to well-watered plants by -21%, -21%, -34%, -22%, -38%, -37%, -46%, -18% and -35% respectively. Additionally, principal component analysis and genotype by trait biplot analysis showed that initial 7 principal components (PC1 to PC7) represented 77.27% and 79.02% of total cumulative variation under control and drought stress respectively. Genotypic-Phenotypic correlation revealed that most of the attributes were higher in case of genotypic correlation component (rg) as compared to the phenotypic correlation component (rp) indicating more genetic association between traits. The darker and lighter colour scale produced by heatmap exhibited contrasting nature of genotypes, as positive side with higher values represented drought resistance while values on the negative side with lower values showed susceptible performance of genotypes. Our results concluded that the studied PBT associated with STI for grain yield are the main factors which may contribute in improved productivity of wheat crop and if these traits show appropriate performance under stress condition the crop will show the more productive returns under changing climate.
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Affiliation(s)
- Kashif Ahmed
- Department of Plant Breeding and Genetics, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi 46300, Pakistan
| | - Ghulam Shabbir
- Department of Plant Breeding and Genetics, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi 46300, Pakistan
| | - Mukhtar Ahmed
- Department of Agricultural Research for Northern Sweden, Swedish University of Agricultural Sciences, Umeå 90183, Sweden; Department of Agronomy, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi 46300, Pakistan.
| | - Kausar Nawaz Shah
- Department of Plant Breeding and Genetics, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi 46300, Pakistan
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82
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Milanović V, Osimani A, Garofalo C, Belleggia L, Maoloni A, Cardinali F, Mozzon M, Foligni R, Aquilanti L, Clementi F. Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry. PLoS One 2020; 15:e0236190. [PMID: 32702068 PMCID: PMC7377444 DOI: 10.1371/journal.pone.0236190] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Accepted: 06/30/2020] [Indexed: 01/17/2023] Open
Abstract
The quality of sourdough bread mainly depends on metabolic activities of lactic acid bacteria (LAB). The exopolysaccharides (EPS) produced by LAB affect positively the technological and nutritional properties of the bread, while phytases improve the bioavailability of the minerals by reducing its phytate content. In the present study, a pool of 152 cereal-sourced LAB were screened for production of phytases and EPS for potential use as sourdough starter cultures for the baking industry. There was large heterogeneity in the phytase activity observed among the screened isolates, with 95% showing the ability to degrade sodium phytate on plates containing Sourdough Simulation Medium (SSM). The isolates Lactobacillus brevis LD65 and Lactobacillus plantarum PB241 showed the highest enzymatic activity, while the isolates ascribed to Weissella confusa were characterized by low or no phytase activity. Only 18% of the screened LAB produced EPS, which were distinguished as ropy or mucoid phenotypes on SSM supplemented with sucrose. Almost all the EPS producers carried one or more genes (epsD/E and/or epsA) involved in the production of heteropolysaccharides (HePS), whereas the isolates ascribed to Leuconostoc citreum and W. confusa carried genes involved in the production of both HePS and homopolysaccharides (HoPS). Monosaccharide composition analysis of the EPS produced by a selected subset of isolates revealed that all the HePS included glucose, mannose, and galactose, though at different ratios. Furthermore, a few isolates ascribed to L. citreum and W. confusa and carrying the gtf gene produced β-glucans after fermentation in an ad hoc formulated barley flour medium. Based on the overall results collected, a subset of candidate sourdough starter cultures for the baking industry was selected, including Lb. brevis LD66 and L. citreum PB220, which showed high phytase activity and positive EPS production.
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Affiliation(s)
- Vesna Milanović
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Ancona, Italy
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Ancona, Italy
| | - Cristiana Garofalo
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Ancona, Italy
| | - Luca Belleggia
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Ancona, Italy
| | - Antonietta Maoloni
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Ancona, Italy
| | - Federica Cardinali
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Ancona, Italy
| | - Massimo Mozzon
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Ancona, Italy
| | - Roberta Foligni
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Ancona, Italy
| | - Lucia Aquilanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Ancona, Italy
- * E-mail: (FC); (LA)
| | - Francesca Clementi
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Ancona, Italy
- * E-mail: (FC); (LA)
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83
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Agengo FB, Onyango AN, Serrem CA, Okoth J. Effect of Fortification with Snail Meat Powder on Physicochemical Properties and Shelf-life of Sorghum-wheat Buns. CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401315666190719162012] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
Formulation of composite flours from wheat and non-wheat flours has been
proposed as the most desirable way to improve the nutritional quality in diets, promote food security
and lower the cost of baked products.
Objective:
This study evaluated the effect of fortification with snail meat powder on physicochemical
properties and shelf-life of sorghum-wheat buns.
Methods:
Buns were prepared by replacing a part of sorghum-wheat flour with 5, 10, 15, 20, and
25% of snail meat powder. Physical properties including volume, density, baking loss, yield, weight,
hardness and colour, the proximate analyses including moisture, crude protein, crude fat, crude fibre
and ash and mineral composition of iron, zinc, calcium, magnesium and copper were analyzed for the
buns. In vitro protein digestibility was determined by pepsin digestion. Plate count agar and potato
dextrose agar were respectively used for enumeration of bacterial and fungal flora in the buns during
storage. Shelf-life determination was based on the number of days before the production of off flavours
and fungal infestation.
Results:
Compositing sorghum-wheat flour with snail meat powder progressively improved the density,
baking loss, yield, weight and texture of the buns. Protein, fat, ash, energy, iron, zinc, calcium,
magnesium and copper contents were also increased. Fortification of buns at 5% and 25% with SMP
improved in vitro protein digestibility by 16% and 22%, respectively. Maximum bacterial count in
buns was below the International Microbiological Standard recommended units for dry and ready to
eat foods of 103 cfu/g.
Conclusion:
Buns composited with snail meat powder showed a considerable potential to be used as
protein rich foods in preventing protein energy malnutrition among young children.
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Affiliation(s)
- Fredrick B. Agengo
- Jomo Kenyatta University of Agriculture and Technology, School of Food and Nutritional Sciences, P.O. Box 62000- 00200, Nairobi, Kenya
| | - Arnold N. Onyango
- Jomo Kenyatta University of Agriculture and Technology, School of Food and Nutritional Sciences, P.O. Box 62000- 00200, Nairobi, Kenya
| | - Charlotte A. Serrem
- University of Eldoret, School of Agriculture and Biotechnology, Department of Family and Consumer Sciences, P.O. Box 1125-30100, Eldoret, Kenya
| | - Judith Okoth
- Jomo Kenyatta University of Agriculture and Technology, School of Food and Nutritional Sciences, P.O. Box 62000- 00200, Nairobi, Kenya
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Wang J, Hasanalieva G, Wood L, Markellou E, Iversen PO, Bernhoft A, Seal C, Baranski M, Vigar V, Ernst L, Willson A, Barkla BJ, Leifert C, Rempelos L. Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour; results of a retail survey in the UK and Germany - 1. Mycotoxin content. Food Chem 2020; 327:127011. [PMID: 32438263 DOI: 10.1016/j.foodchem.2020.127011] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Revised: 04/21/2020] [Accepted: 05/06/2020] [Indexed: 02/07/2023]
Abstract
Wheat is one of the main dietary sources for mycotoxins that can cause adverse health effects in humans. Here we report results of a 3-year survey which compared the effects of flour type (whole-grain vs white), wheat species (common vs spelt), and farming system (organic vs conventional) on mycotoxin concentrations in UK and German wheat flour brands. Wholegrain, conventional and organic flour contained 124, 31 and 9% higher concentrations of T-2/HT-2, DON and ZEA respectively, but concentrations of the three Fusarium mycotoxins assessed were ~10 times lower than the EC-maximum contamination levels (MCL). Thirty one percent of flour samples had Ochratoxin A (OTA) concentrations above the MCL (3 µg/kg), but OTA levels were no affected by wheat species, farming system and flour type. Results suggest that both organic and conventional primary production methods and postharvest quality assurance systems are effective for maintaining Fusarium mycotoxins, but not OTA concentrations, below the MCL.
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Affiliation(s)
- Juan Wang
- Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle upon Tyne NE2 4HH, UK; School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UK.
| | - Gultakin Hasanalieva
- School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UK; Department of Sustainable Crop and Food Protection, Faculty of Agriculture, Food and Environmental Sciences, Universita Catollica del Sacro Cuore, I-29122 Piacenza, Italy.
| | - Liza Wood
- School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UK.
| | - Emilia Markellou
- Department of Phytopathology, Benaki Phytopathological Institute (BPI), Athens, Greece.
| | - Per Ole Iversen
- Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway; Department of Haematology, Oslo University Hospital, Oslo, Norway.
| | - Aksel Bernhoft
- Department of Animal Health and Food Safety, Norwegian Veterinary Institute, P.O.Box 750 Sentrum, NO-0106 Oslo, Norway.
| | - Chris Seal
- Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle upon Tyne NE2 4HH, UK.
| | - Marcin Baranski
- School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UK; Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Vanessa Vigar
- Centre for Organics Research, Southern Cross University, Military Rd., Lismore, NSW, Australia.
| | - Laura Ernst
- Centre for Organics Research, Southern Cross University, Military Rd., Lismore, NSW, Australia.
| | - Adam Willson
- Centre for Organics Research, Southern Cross University, Military Rd., Lismore, NSW, Australia.
| | - Bronwyn J Barkla
- Centre for Organics Research, Southern Cross University, Military Rd., Lismore, NSW, Australia; Southern Cross Plant Science, Southern Cross University, Military Rd., Lismore, NSW, Australia.
| | - Carlo Leifert
- Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway; Centre for Organics Research, Southern Cross University, Military Rd., Lismore, NSW, Australia; Southern Cross Plant Science, Southern Cross University, Military Rd., Lismore, NSW, Australia.
| | - Leonidas Rempelos
- School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UK.
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85
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Petrova P, Petrov K. Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications. Nutrients 2020; 12:E1118. [PMID: 32316499 PMCID: PMC7230154 DOI: 10.3390/nu12041118] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 04/09/2020] [Accepted: 04/15/2020] [Indexed: 02/07/2023] Open
Abstract
Grains are a substantial source of macronutrients and energy for humans. Lactic acid (LA) fermentation is the oldest and most popular way to improve the functionality, nutritional value, taste, appearance and safety of cereal foods and reduce the energy required for cooking. This literature review discusses lactic acid fermentation of the most commonly used cereals and pseudocereals by examination of the microbiological and biochemical fundamentals of the process. The study provides a critical overview of the indispensable participation of lactic acid bacteria (LAB) in the production of many traditional, ethnic, ancient and modern fermented cereals and beverages, as the analysed literature covers 40 years. The results reveal that the functional aspects of LAB fermented foods are due to significant molecular changes in macronutrients during LA fermentation. Through the action of a vast microbial enzymatic pool, LAB form a broad spectrum of volatile compounds, bioactive peptides and oligosaccharides with prebiotic potential. Modern applications of this ancient bioprocess include the industrial production of probiotic sourdough, fortified pasta, cereal beverages and "boutique" pseudocereal bread. These goods are very promising in broadening the daily menu of consumers with special nutritional needs.
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Affiliation(s)
- Penka Petrova
- Institute of Microbiology, Bulgarian Academy of Sciences, Acad. G. Bonchev, Str. Bl. 26, 1113 Sofia, Bulgaria
| | - Kaloyan Petrov
- Institute of Chemical Engineering, Bulgarian Academy of Sciences, Acad. G. Bonchev, Str. Bl. 103, 1113 Sofia, Bulgaria
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Abstract
Grains are fundamental in the daily diets of many people worldwide; they are used for the production of popular foods, such as bread, bakery products, breakfast cereals, pasta, couscous, bulgur, and snacks. Botanically, they are the seeds of plants, belonging mainly to the groups of cereals, pseudocereals, and legumes. They contribute macronutrients to the human diet, mainly carbohydrates, but also proteins and lipids, and micronutrients, such as vitamins and minerals. They are also an important source of dietary fibre and bioactives, particularly wholegrains, which are of interest for the manufacturing of high value foods with enhanced health benefits. They can be used for the production of gluten-containing (as well as gluten-free) products. One of the main objectives of the food industry when producing grain-based foods is to manufacture safe, attractive products, with enhanced nutritional value to respond to consumer expectations. The following Special Issue "Nutritional Value of Grain Based Foods" consists of one review and eight original research papers that contribute to the existing knowledge of important ingredients, such as fat substitutes, and of the technological quality and nutritional role of grains and grain-based foods (gluten-containing and gluten-free), such as bread, muffins, and muesli bars.
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Affiliation(s)
- Marina Carcea
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics (CREA), Via Ardeatina 546, 00178 Rome, Italy
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87
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Yang X, Zhao Z, Tan Y, Chen B, Zhou C, Wu A. Risk profiling of exposures to multiclass contaminants through cereals and cereal-based products consumption: A case study for the inhabitants in Shanghai, China. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106964] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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88
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Hassan ZM, Sebola NA, Mabelebele M. Evaluating the physical and chemical contents of millets obtained from South Africa and Zimbabwe. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1818831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Zahra Mohammed Hassan
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Pretoria, South Africa
| | - Nthabiseng Amenda Sebola
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Pretoria, South Africa
| | - Monnye Mabelebele
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Pretoria, South Africa
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89
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The Effect of Light Intensity, Sensor Height, and Spectral Pre-Processing Methods when using NIR Spectroscopy to Identify Different Allergen-Containing Powdered Foods. SENSORS 2019; 20:s20010230. [PMID: 31906139 PMCID: PMC6982964 DOI: 10.3390/s20010230] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 12/18/2019] [Accepted: 12/27/2019] [Indexed: 02/05/2023]
Abstract
Food allergens present a significant health risk to the human population, so their presence must be monitored and controlled within food production environments. This is especially important for powdered food, which can contain nearly all known food allergens. Manufacturing is experiencing the fourth industrial revolution (Industry 4.0), which is the use of digital technologies, such as sensors, Internet of Things (IoT), artificial intelligence, and cloud computing, to improve the productivity, efficiency, and safety of manufacturing processes. This work studied the potential of small low-cost sensors and machine learning to identify different powdered foods which naturally contain allergens. The research utilised a near-infrared (NIR) sensor and measurements were performed on over 50 different powdered food materials. This work focussed on several measurement and data processing parameters, which must be determined when using these sensors. These included sensor light intensity, height between sensor and food sample, and the most suitable spectra pre-processing method. It was found that the K-nearest neighbour and linear discriminant analysis machine learning methods had the highest classification prediction accuracy for identifying samples containing allergens of all methods studied. The height between the sensor and the sample had a greater effect than the sensor light intensity and the classification models performed much better when the sensor was positioned closer to the sample with the highest light intensity. The spectra pre-processing methods, which had the largest positive impact on the classification prediction accuracy, were the standard normal variate (SNV) and multiplicative scattering correction (MSC) methods. It was found that with the optimal combination of sensor height, light intensity, and spectra pre-processing, a classification prediction accuracy of 100% could be achieved, making the technique suitable for use within production environments.
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90
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Distribution of β-Glucan, Phenolic Acids, and Proteins as Functional Phytonutrients of Hull-Less Barley Grain. Foods 2019; 8:foods8120680. [PMID: 31847194 PMCID: PMC6963557 DOI: 10.3390/foods8120680] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 12/06/2019] [Accepted: 12/10/2019] [Indexed: 12/13/2022] Open
Abstract
Two hull-less barley varieties were roller-milled, and breaks (B) and reduction flours (C), shorts, and bran were collected. Shorts, which mainly originate from endosperm cells with a smaller amount of the outer layers, had the largest yield (48.87–51.54%). Ash (0.82–3.10%) and protein (9.95–14.8%) increased from flours toward shorts and bran, while starch decreased (82.31–48.69%). In contrast to clear distribution differences in protein content (bran > shorts > C > B), albumins/globulins content was lowest in bran (0.78–0.90 g/100 gdw), and their distribution between fractions was uneven and genotype dependent. Distribution of hordeins (6.69–10.49 g/100 gdw) was more distinct and generally decreased in order from bran > B > shorts > C. The proportion of nutritionally poor C-hordeins in total hordeins varied from 28.33% to 30.24%, without significant differences between fractions. The β-glucan content varied from 0.80% to 7.49% with decreasing content in the order bran, shorts > C > B. Shorts and bran could be classified as moderate and high β-glucan flour (5.70–7.22%). The total phenolic and antioxidant activities ranged from 0.91 to 2.21 mg GAE/gdw and 28.81–72.06%, respectively. Ferulic and sinapic acids determined by high-performance liquid chromatography (HPLC) were major contributors to the antioxidant activity (45.16–1026.91 ug/gdw and 18.93–206.52 ug/gdw), respectively. The yield and high content of phytonutrients make hull-less barley shorts suitable for the production of health-promoting food and food supplements.
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91
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Rokhsartalab‐Azar S, Jafari P, Tukmechi A, Malekinejad H. A new rye‐based beverage with high polyphenols and amino acids: Production and study of physicochemical and sensory properties. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14349] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Shadi Rokhsartalab‐Azar
- Faculty of Science, Department of Microbiology Islamic Azad University, Arak Branch Arak Iran
| | - Parvaneh Jafari
- Faculty of Science, Department of Microbiology Islamic Azad University, Arak Branch Arak Iran
| | - Amir Tukmechi
- Faculty of Veterinary Medicine, Department of Microbiology Urmia University Urmia Iran
| | - Hassan Malekinejad
- Food and Beverages Safety Research Center Urmia University of Medical Sciences Urmia Iran
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92
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Wiegmann M, Backhaus A, Seiffert U, Thomas WTB, Flavell AJ, Pillen K, Maurer A. Optimizing the procedure of grain nutrient predictions in barley via hyperspectral imaging. PLoS One 2019; 14:e0224491. [PMID: 31697705 PMCID: PMC6837513 DOI: 10.1371/journal.pone.0224491] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Accepted: 10/15/2019] [Indexed: 12/03/2022] Open
Abstract
Hyperspectral imaging enables researchers and plant breeders to analyze various traits of interest like nutritional value in high throughput. In order to achieve this, the optimal design of a reliable calibration model, linking the measured spectra with the investigated traits, is necessary. In the present study we investigated the impact of different regression models, calibration set sizes and calibration set compositions on prediction performance. For this purpose, we analyzed concentrations of six globally relevant grain nutrients of the wild barley population HEB-YIELD as case study. The data comprised 1,593 plots, grown in 2015 and 2016 at the locations Dundee and Halle, which have been entirely analyzed through traditional laboratory methods and hyperspectral imaging. The results indicated that a linear regression model based on partial least squares outperformed neural networks in this particular data modelling task. There existed a positive relationship between the number of samples in a calibration model and prediction performance, with a local optimum at a calibration set size of ~40% of the total data. The inclusion of samples from several years and locations could clearly improve the predictions of the investigated nutrient traits at small calibration set sizes. It should be stated that the expansion of calibration models with additional samples is only useful as long as they are able to increase trait variability. Models obtained in a certain environment were only to a limited extent transferable to other environments. They should therefore be successively upgraded with new calibration data to enable a reliable prediction of the desired traits. The presented results will assist the design and conceptualization of future hyperspectral imaging projects in order to achieve reliable predictions. It will in general help to establish practical applications of hyperspectral imaging systems, for instance in plant breeding concepts.
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Affiliation(s)
- Mathias Wiegmann
- Martin Luther University Halle-Wittenberg (MLU), Institute of Agricultural and Nutritional Sciences, Chair of Plant Breeding, Halle, Germany
| | - Andreas Backhaus
- Fraunhofer Institute for Factory Operation and Automation (IFF), Magdeburg, Germany
| | - Udo Seiffert
- Fraunhofer Institute for Factory Operation and Automation (IFF), Magdeburg, Germany
| | | | - Andrew J. Flavell
- University of Dundee at JHI, School of Life Sciences, Invergowrie, Dundee, Scotland, United Kingdom
| | - Klaus Pillen
- Martin Luther University Halle-Wittenberg (MLU), Institute of Agricultural and Nutritional Sciences, Chair of Plant Breeding, Halle, Germany
| | - Andreas Maurer
- Martin Luther University Halle-Wittenberg (MLU), Institute of Agricultural and Nutritional Sciences, Chair of Plant Breeding, Halle, Germany
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93
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Fernandes CG, Sonawane SK, Arya SS. Optimization and modeling of novel multigrain beverage: Effect of food additives on physicochemical and functional properties. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14151] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Cheryl G. Fernandes
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India
| | - Sachin K. Sonawane
- Food Science and Technology, School of Biotechnology and Bioinformatics D. Y. Patil University Navi Mumbai India
| | - Shalini Subhash Arya
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India
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94
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Eco-Efficiency Assessment of Intensive Rice Production in Japan: Joint Application of Life Cycle Assessment and Data Envelopment Analysis. SUSTAINABILITY 2019. [DOI: 10.3390/su11195368] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
To promote sustainable agriculture worldwide, it is important to understand what constitutes eco-efficiency for rice, a staple food in many countries. This study examined whether expanding the scale of rice farming contributed to the improved eco-efficiency of intensive rice production in Japan. Both life cycle assessment (LCA) and data envelopment analysis (DEA) were used to measure comprehensively the eco-efficiency of rice production. A DEA window analysis technique with two DEA inputs (global warming and eutrophication from the LCA results) and one DEA output (weight-based rice yield) was applied to the statistical data for 2005–2011 categorized by the size of rice farms. The results indicate that expanding the size of rice farms is an effective way of improving the eco-efficiency of intensive rice production in Japan. The important factors for improving eco-efficiency are the implementation of economies of scale, reduced outsourcing of farm work, and savings in chemical fertilizers and pesticides. Expansion of the size of rice farms through the recent abolition of the rice production adjustment program will also contribute to improving the eco-efficiency of Japanese rice production.
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95
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Rathi DN, Md Noh MF, Abd Rashed A, Dasuki I. Simultaneous analysis of vitamin D and K in processed food products via ultra high- performance liquid chromatography (UHPLC). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00113-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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96
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Ntakirutimana F, Xie W. Morphological and Genetic Mechanisms Underlying Awn Development in Monocotyledonous Grasses. Genes (Basel) 2019; 10:E573. [PMID: 31366144 PMCID: PMC6723108 DOI: 10.3390/genes10080573] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 07/26/2019] [Accepted: 07/28/2019] [Indexed: 01/01/2023] Open
Abstract
The identification of biological mechanisms underlying the development of complex quantitative traits, including those that contribute to plant architecture, yield and quality potential, and seed dispersal, is a major focus in the evolutionary biology and plant breeding. The awn, a bristle-like extension from the lemma in the floret, is one of the distinct morphological and physiological traits in grass species. Awns are taught as an evolutionary trait assisting seed dispersal and germination and increasing photosynthesis. Awn development seems to be complex process, involving dramatic phenotypic and molecular changes. Although recent advances investigated the underlying morphological and molecular genetic factors of awn development, there is little agreement about how these factors interact during awn formation and how this interaction affects variation of awn morphology. Consequently, the developmental sequence of the awn is not yet well understood. Here, we review awn morphological and histological features, awn development pathways, and molecular processes of awn development. We argue that morphological and molecular genetic mechanisms of awn development previously studied in major cereal crops, such as barley, wheat, and rice, offered intriguing insights helping to characterize this process in a comparative approach. Applying such an approach will aid to deeply understand factors involved in awn development in grass species.
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Affiliation(s)
- Fabrice Ntakirutimana
- State Key Laboratory of Grassland Agro-Ecosystems, Key Laboratory of Grassland Livestock Industry Innovation, Ministry of Agriculture, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730020, China
| | - Wengang Xie
- State Key Laboratory of Grassland Agro-Ecosystems, Key Laboratory of Grassland Livestock Industry Innovation, Ministry of Agriculture, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730020, China.
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97
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Wang T, Zhan R, Lu J, Zhong L, Peng X, Wang M, Tang S. Grain consumption and risk of gastric cancer: a meta-analysis. Int J Food Sci Nutr 2019; 71:164-175. [PMID: 31314629 DOI: 10.1080/09637486.2019.1631264] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
This study evaluated the relationship between grain consumption and the risk of gastric cancer. A total of 19 studies met the inclusion criteria. For whole grain consumption, there was a 13% reduction in the risk of gastric cancer (p = .003), and a subgroup analysis showed that a large amount of whole grain consumption reduced the risk of gastric cancer by 44% (p < .001). For refined grain consumption, there was a 36% increase in the risk of gastric cancer (p < .001); a subgroup analysis showed that a large and a moderate amount of refined grain consumption increased the risk of gastric cancer by 63% (p < .001) and 28% (p < .001), respectively. A large intake of whole grains might be protective against gastric cancer, whereas the ingestion of refined cereals may be a risk factor for gastric cancer. Moreover, the risk of cancer increases with the increase of refined grain intake.
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Affiliation(s)
- Tonghua Wang
- Department of Gastroenterology, The First Affiliated Hospital, Jinan University, Guangzhou, China.,Department of Gastroenterology, Affiliated Hospital of Youjiang Medical University for Nationlities, Baise, China
| | - Rui Zhan
- Department of Gastroenterology, The First Affiliated Hospital, Jinan University, Guangzhou, China.,Department of Gastroenterology, Xiangyang Central Hospital, XiangYang, China
| | - Jiao Lu
- Department of Gastroenterology, The First Affiliated Hospital, Jinan University, Guangzhou, China
| | - Lu Zhong
- Department of Gastroenterology, The First Affiliated Hospital, Jinan University, Guangzhou, China
| | - XiaoJuan Peng
- Department of Gastroenterology, The First Affiliated Hospital, Jinan University, Guangzhou, China.,Department of Endocrinology, Affiliated Hospital of Xiangnan University, Chenzhou, China
| | - Min Wang
- Department of Gastroenterology, The First Affiliated Hospital, Jinan University, Guangzhou, China
| | - Shaohui Tang
- Department of Gastroenterology, The First Affiliated Hospital, Jinan University, Guangzhou, China
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98
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Rollán GC, Gerez CL, LeBlanc JG. Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals. Front Nutr 2019; 6:98. [PMID: 31334241 PMCID: PMC6617224 DOI: 10.3389/fnut.2019.00098] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Accepted: 06/14/2019] [Indexed: 12/15/2022] Open
Abstract
One of the greatest challenges is to reduce malnutrition worldwide while promoting sustainable agricultural and food systems. This is a daunting task due to the constant growth of the population and the increasing demands by consumers for functional foods with higher nutritional values. Cereal grains are the most important dietary energy source globally; wheat, rice, and maize currently provide about half of the dietary energy source of humankind. In addition, the increase of celiac patients worldwide has motivated the development of gluten-free foods using alternative flour types to wheat such as rice, corn, cassava, soybean, and pseudocereals (amaranth, quinoa, and buckwheat). Amaranth and quinoa have been cultivated since ancient times and were two of the major crops of the Pre-Colombian cultures in Latin- America. In recent years and due to their well-known high nutritional value and potential health benefits, these pseudocereals have received much attention as ideal candidates for gluten-free products. The importance of exploiting these grains for the elaboration of healthy and nutritious foods has forced food producers to develop novel adequate strategies for their processing. Fermentation is one of the most antique and economical methods of producing and preserving foods and can be easily employed for cereal processing. The nutritional and functional quality of pseudocereals can be improved by fermentation using Lactic Acid Bacteria (LAB). This review provides an overview on pseudocereal fermentation by LAB emphasizing the capacity of these bacteria to decrease antinutritional factors such as phytic acid, increase the functional value of phytochemicals such as phenolic compounds, and produce nutritional ingredients such as B-group vitamins. The numerous beneficial effects of lactic fermentation of pseudocereals can be exploited to design novel and healthier foods or grain ingredients destined to general population and especially to patients with coeliac disease.
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Affiliation(s)
- Graciela C. Rollán
- Centro de Referencia para Lactobacilos (CERELA) - CONICET, San Miguel de Tucumán, Argentina
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99
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Gutiérrez A, Gomez J, Yarce CJ, Salamanca CH. Pre-formulation studies for water-dispersible powdered beverages using contact angles and wetting properties. POWDER TECHNOL 2019. [DOI: 10.1016/j.powtec.2019.05.019] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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100
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Newitt JT, Prudence SMM, Hutchings MI, Worsley SF. Biocontrol of Cereal Crop Diseases Using Streptomycetes. Pathogens 2019; 8:pathogens8020078. [PMID: 31200493 PMCID: PMC6630304 DOI: 10.3390/pathogens8020078] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 06/05/2019] [Accepted: 06/09/2019] [Indexed: 12/12/2022] Open
Abstract
A growing world population and an increasing demand for greater food production requires that crop losses caused by pests and diseases are dramatically reduced. Concurrently, sustainability targets mean that alternatives to chemical pesticides are becoming increasingly desirable. Bacteria in the plant root microbiome can protect their plant host against pests and pathogenic infection. In particular, Streptomyces species are well-known to produce a range of secondary metabolites that can inhibit the growth of phytopathogens. Streptomyces are abundant in soils and are also enriched in the root microbiomes of many different plant species, including those grown as economically and nutritionally valuable cereal crops. In this review we discuss the potential of Streptomyces to protect against some of the most damaging cereal crop diseases, particularly those caused by fungal pathogens. We also explore factors that may improve the efficacy of these strains as biocontrol agents in situ, as well as the possibility of exploiting plant mechanisms, such as root exudation, that enable the recruitment of microbial species from the soil to the root microbiome. We argue that a greater understanding of these mechanisms may enable the development of protective plant root microbiomes with a greater abundance of beneficial bacteria, such as Streptomyces species.
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Affiliation(s)
- Jake T Newitt
- School of Biological Sciences, University of East Anglia, Norwich Research Park, Norwich, Norfolk NR4 7TJ, UK.
| | - Samuel M M Prudence
- School of Biological Sciences, University of East Anglia, Norwich Research Park, Norwich, Norfolk NR4 7TJ, UK.
| | - Matthew I Hutchings
- School of Biological Sciences, University of East Anglia, Norwich Research Park, Norwich, Norfolk NR4 7TJ, UK.
| | - Sarah F Worsley
- School of Biological Sciences, University of East Anglia, Norwich Research Park, Norwich, Norfolk NR4 7TJ, UK.
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