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Zheng X, Wang Q, Li L, Liu C, Ma X. Recent advances in germinated cereal and pseudo-cereal starch: Properties and challenges in its modulation on quality of starchy foods. Food Chem 2024; 458:140221. [PMID: 38943963 DOI: 10.1016/j.foodchem.2024.140221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2024] [Revised: 06/15/2024] [Accepted: 06/22/2024] [Indexed: 07/01/2024]
Abstract
Germination is an environmentally friendly process with no use of additives, during which only water spraying is done to activate endogenous enzymes for modification. Furthermore, it could induce bioactive phenolics accumulation. Controlling endogenous enzymes' activity is essential to alleviate granular disruption, crystallinity loss, double helices' dissociation, and molecular degradation of cereal and pseudo-cereal starch. Post-treatments (e.g. thermal and high-pressure technology) make it possible for damaged starch to reassemble towards well-packed structure. These contribute to alleviated loss of solubility and pasting viscosity, improved swelling power, or enhanced resistant starch formation. Cereal or pseudo-cereal flour (except that with robust structure) modified by early germination is more applicable to produce products with desirable texture and taste. Besides shortening duration, germination under abiotic stress is promising to mitigate starch damage for better utilization in staple foods.
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Affiliation(s)
- Xueling Zheng
- College of Food Science and Engineering, Henan University of Technology, No. 100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Qingfa Wang
- College of Food Science and Engineering, Henan University of Technology, No. 100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Limin Li
- College of Food Science and Engineering, Henan University of Technology, No. 100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China.
| | - Chong Liu
- College of Food Science and Engineering, Henan University of Technology, No. 100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China.
| | - Xiaoyan Ma
- College of Food Science and Technology, Hebei Agricultural University, No.2596 Yuekainan Street, Baoding, Hebei 071001, China
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Pineda-Gomez P, Ipia-Achury DF, Rodriguez-Garcia ME. Effect of ultrasonically stimulated potato germination during soaking on the physicochemical properties of starch and its use in edible films. Int J Biol Macromol 2024; 277:134508. [PMID: 39106932 DOI: 10.1016/j.ijbiomac.2024.134508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 07/31/2024] [Accepted: 08/03/2024] [Indexed: 08/09/2024]
Abstract
The aim of this work was to investigate the effects of ultrasonic treatment during soaking of potatoes on the physicochemical properties of starches obtained after 16 weeks of germination. The ultrasonic treatment showed a direct correlation between sprout length and ultrasonic time. The protein content decreased from 0.63 to 0.38 % and the fat content decreased significantly from 0.31 to 0.01 % after germination. The amylose content changed depending on the ultrasonic treatment, and increased from 36.27 to 40.92 % after 16 weeks of germination, which was related to the amylopectin debranching and the duration of the ultrasonic treatment. X-ray diffraction showed that the nanocrystals with hexagonal structure were not affected by the germination and the duration of ultrasonic treatment. Scanning electron microscopy showed that the surface of the starch granules was not affected by the enzymatic treatment. The sprouted potato starch resulted in films with better tensile strength and lower water vapor permeability (WVP) compared to the native potato starch films. In addition, the films produced with ultrasound stimulated potato starch exhibited better properties (high strength and low permeability), which is desirable when it comes to controlling moisture exchange between a food product and the surrounding atmosphere.
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Affiliation(s)
- Posidia Pineda-Gomez
- Departamento de Física, Universidad de Caldas. Manizales, Caldas, C.P., 170004, Colombia; Laboratorio de Magnetismo y Materiales Avanzados, Universidad Nacional de Colombia. Manizales, Caldas, C.P., 170003, Colombia.
| | - Daniel Felipe Ipia-Achury
- Laboratorio de Magnetismo y Materiales Avanzados, Universidad Nacional de Colombia. Manizales, Caldas, C.P., 170003, Colombia
| | - Mario E Rodriguez-Garcia
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Boulevard Juriquilla N° 3001 C.P., 76230, Juriquilla, Querétaro, Qro., A.P.1-1010, Mexico
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Gutiérrez-Cortez E, Hernandez-Becerra E, Zubieta-Otero LF, Gaytán-Martínez M, Barrón-García OY, Rodriguez-Garcia ME. Physicochemical changes in Amaranthus spp grains, flour, isolated starch, and nanocrystals during germination and malting. Food Chem 2024; 451:139395. [PMID: 38703736 DOI: 10.1016/j.foodchem.2024.139395] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Revised: 04/09/2024] [Accepted: 04/14/2024] [Indexed: 05/06/2024]
Abstract
Amaranth is a pseudocereal that contains between 50 and 60% starch, gluten-free protein, and essential amino acids. This study investigates the physicochemical changes in Amaranthus spp. grains, flour, isolated starch and nanocrystals during germination and malting. The moisture content increased from 8.9% to 41% over 2 h of soaking. The percentage of germination increased rapidly, reaching 96% after 60 h, a remarkable advantage over other cereals. The nutrient composition varied, including protein synthesis and lipid degradation. Lipid concentration decreased during malting, except for soaking, which increased by 62%. Scanning electron microscopy shows that germination does not cause morphological changes on the outer surface of the grains, while transmission electron microscopy indicates the presence of isolated nanocrystals with orthorhombic crystal structure confirmed by X-ray diffraction. The viscosity profile shows a decrease in peak viscosity. Therefore, amaranth is a potential pseudocereal that can be used as an additive in the production of fermented beverages.
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Affiliation(s)
- Elsa Gutiérrez-Cortez
- Unidad de Investigación Multidisciplinaria, FES-Cuautitlán, Laboratorio de Procesos en Ingeniería Agroalimentaria Universidad Nacional Autónoma de México, Km 2.5 Carretera Cuautitlán-Teoloyucan, San Sebastián Xhala, Cuautitlán Izcalli, Edo de México 54714, Mexico
| | - Ezequiel Hernandez-Becerra
- Escuela de Bachilleres Plantel Norte, Universidad Autónoma de Querétaro, Av Somrereta s/n Colonia las Américas, 76121 Querétaro, Qro, Mexico; Ciencias de la Salud, Universidad del Valle de México campus Querétaro, Blvd Juriquilla No. 1000, Santa Rosa Jauregui, Querétaro, Qro 76230, Mexico
| | - Luis Fernando Zubieta-Otero
- Posgrado en Ciencia e Ingeniería de Materiales, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Querétaro, Qro 76230, Mexico
| | - Marcela Gaytán-Martínez
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de las Campanas S/N, Querétaro, Qro 76010, Mexico
| | - Oscar Yael Barrón-García
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Qro 76230, Mexico; División Industrial, Universidad Tecnológica de Querétaro, Av. Pie de la Cuesta 2501, Nacional, 76148 Santiago de Querétaro, Qro, Mexico.
| | - Mario Enrique Rodriguez-Garcia
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Qro 76230, Mexico.
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4
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Lucas-Aguirre JC, Quintero-Castaño VD, Beltrán-Bueno M, Rodríguez-García ME. Study of the changes on the physicochemical properties of isolated lentil starch during germination. Int J Biol Macromol 2024; 267:131468. [PMID: 38599432 DOI: 10.1016/j.ijbiomac.2024.131468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2023] [Revised: 02/27/2024] [Accepted: 04/06/2024] [Indexed: 04/12/2024]
Abstract
In this work, the changes in the composition of the flours and in the morphological, structural, thermal, vibrational, rheological, and functional properties of the isolated lentil starch during the germination process were investigated. The fiber, fat, and ash content of the flours decreased and the protein content increased, while the apparent amylose content of the starch granules remained constant. Using scanning electron microscopy (SEM), the starch granules remained intact during germination, and no enzymatic activity of α- and β-amylases was observed. X-ray diffraction shows that the starch has nanocrystals with hexagonal structure which predominate over the nanocrystals with orthorhombic structure and are classified as C-type starch. The most important result is that these nanocrystals do not play an important role during germination. As the germination time progresses, differential scanning calorimetry (DSC) shows a decrease in the gelatinization temperature (Tp) of the starch, ranging from 70.34 ± 0.25 °C for the native lentil starch to values of 67.16 ± 0.37 °C for the starch on the fourth day of germination (ILS4), this transition being related to the solvation of the nanocrystals. On the other hand, the pasting profiles show no significant changes during germination, indicating that no significant changes in starch content occur during germination. Starch degradation is essential for the production of malt for fermented beverages. This fact makes sprouted lentils not a candidate for the short-term fermentation required in the beverage industry.
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Affiliation(s)
- Juan Carlos Lucas-Aguirre
- Facultad de Ciencias Agroindustriales, Programa de Ingeniería de Alimentos, Universidad del Quindío, Armenia, Quindío, Colombia.
| | - Victor Dumar Quintero-Castaño
- Facultad de Ciencias Agroindustriales, Programa de Ingeniería de Alimentos, Universidad del Quindío, Armenia, Quindío, Colombia
| | - Melissa Beltrán-Bueno
- Facultad de Ciencias Agroindustriales, Programa de Ingeniería de Alimentos, Universidad del Quindío, Armenia, Quindío, Colombia
| | - Mario Enrique Rodríguez-García
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada. Universidad Nacional Autónoma de México. Campus Juriquilla, Querétaro, Qro. C.P. 76230, Mexico.
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Park J, Chung HJ, Park HY, Park HJ, Oh SK. Comparative analysis of malt quality and starch characteristics of three South Korean barley cultivars. Food Sci Biotechnol 2024; 33:1135-1145. [PMID: 38440675 PMCID: PMC10908982 DOI: 10.1007/s10068-023-01419-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2023] [Revised: 07/19/2023] [Accepted: 08/10/2023] [Indexed: 03/06/2024] Open
Abstract
In this study, malt was produced in pilot-scale facilities and conditioned using three barley (Hordeum vulgare L.) cultivars in South Korea (Heugho, Hopum, and Kwangmaeg). Quality and starch characteristics were compared. The starch content was considerably reduced in all malts. Coleoptile elongation was higher in Heugho (HHM; 85.7% ± 12.6%) and Hopum (HPM; 83.9% ± 10.7%) than in Kwangmaeg (KMM; 78.1% ± 9.9%) malt. Malt yield ranged from 81.8 to 84.9%, with no significant difference. All samples presented type A crystallinity, and granules showed discoid shapes. After malting, the mono- and di-saccharide contents (not including sucrose) were increased. The fermentable sugar level was the highest in HHM, whereas non-fermentable sugar was the highest in KMM. These results suggest that HPM enables efficient scarification based on the rapid degradation of starch, while Heugho barley and HHM have a high potential for beer and malt production, respectively. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01419-6.
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Affiliation(s)
- Jiyoung Park
- Department of Central Area Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA), 126 Suin-ro, Kwonseon-gu, Suwon, Gyeonggi 16429 Republic of Korea
| | - Hyun-Jung Chung
- Division of Food and Nutrition, Chonnam National University, Gwangju, 61186 Republic of Korea
| | - Hye Young Park
- Department of Central Area Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA), 126 Suin-ro, Kwonseon-gu, Suwon, Gyeonggi 16429 Republic of Korea
| | - Hyun-Jin Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145 Anam-ro, Seongbuk-gu, Seoul, 02841 Republic of Korea
| | - Sea-Kwan Oh
- National Institute of Crop Science (NICS), Rural Development Administration (RDA), 251 Chungyel-ro, Chuncheon, Gangwon 24219 Republic of Korea
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Bahule CE, da Silva Martins LH, Chaúque BJM, Trindade F, Herrera H, Chagas da Costa IR, de Oliveira Costa PH, da Costa Fonseca Y, da Silva Valadares RB, Lopes AS. Metaproteomics revealing microbial diversity and activity in the spontaneous fermentation of maize dough. Food Chem 2024; 435:137457. [PMID: 37778257 DOI: 10.1016/j.foodchem.2023.137457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 09/03/2023] [Accepted: 09/10/2023] [Indexed: 10/03/2023]
Abstract
Maize was spontaneously fermented and metaproteomic analysis was performed on the maize dough to investigate the profile of microbial communities. pH decreased (5.36, 4.44, and 4.42 after 24, 72, and 12 h), while lactic acid increased (0.03, 0.2, and 0.31 after 24, 72, and 120 h).The number of lactic acid bacteria (179 × 106 CFU/g) and mesophilic bacteria (213 × 106 CFU/g) was high. Based on metaproteomic analysis, Actinobacteria, Proteobacteria, and Firmicutes phyla dominated the fermentation medium, and the Actinobacteria was associated with the matrix of maize during starch degradation. Fermentation parameters (pH, lactic acid and titratable sugar) were considered to be regulated during the first 24 h of the fermentation process for ensure the microbiological safety of maize dough. Assuming that metaproteomics as culture-free methods can be an excellent tool for find mechanisms for faster optimization of a new product, is indeed a good tool for investigating fermentative microbiota.
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Affiliation(s)
- Celina Eugenio Bahule
- Post Graduated Program in Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), PA, Belém, 66075-110, Brazil; Center of Studies in Science and Technology (NECET), Universidade Rovuma, Niassa Branch, Lichinga, Mozambique.
| | - Luiza Helena da Silva Martins
- Institute of Animal Health and Production (ISPA), Federal Rural University of the Amazon (UFRA), 66077-830, Belém, PA, Brazil.
| | - Beni Jequicene Mussengue Chaúque
- Center of Studies in Science and Technology (NECET), Universidade Rovuma, Niassa Branch, Lichinga, Mozambique; Department of Microbiology, Immunology, and Parasitology, Institute of Basic Health Sciences, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil.
| | - Felipe Trindade
- Socio-Environmental and Water Resources Institute, Federal Rural University of the Amazon and Soil Chemistry and Fertility Laboratory, Federal Rural University of Amazonia (UFRA), 66077-830, Belém, PA, Brazil; Vale Institute of Technology (ITV), Rua Boaventura da Silva 955, Proteomics Laboratory, Belém 66050-090, PA, Brazil.
| | - Héctor Herrera
- Laboratorio de Ecosistemas y Bosques, Departamento de Ciencias Forestales, Facultad de Ciencias Agropecuarias y Medioambiente, Universidad de La Frontera, Temuco 4811230, Chile.
| | - Isa Rebecca Chagas da Costa
- Vale Institute of Technology (ITV), Rua Boaventura da Silva 955, Proteomics Laboratory, Belém 66050-090, PA, Brazil.
| | | | - Ynara da Costa Fonseca
- Vale Institute of Technology (ITV), Rua Boaventura da Silva 955, Proteomics Laboratory, Belém 66050-090, PA, Brazil; Post Graduate Program in Agricultural Applied Biotechnology, Federal Rural University of Amazonia, President Tancredo Neves Ave, 2501, Belém, CEP 66.077-830, Brazil.
| | | | - Alessandra Santos Lopes
- Post Graduated Program in Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), PA, Belém, 66075-110, Brazil.
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Abstract
Brewing is among the oldest biotechnological processes, in which barley malt and—to a lesser extent—wheat malt are used as conventional raw materials. Worldwide, 85–90% of beer production is now produced with adjuvants, with wide variations on different continents. This review proposes the use of two other cereals as raw materials in the manufacture of beer, corn and sorghum, highlighting the advantages it recommends in this regard and the disadvantages, so that they are removed in technological practice. The use of these cereals as adjuvants in brewing has been known for a long time. Recently, research has intensified regarding the use of these cereals (including in the malted form) to obtain new assortments of beer from 100% corn malt or 100% sorghum malt. There is also great interest in obtaining gluten-free beer assortments, new nonalcoholic or low-alcohol beer assortments, and beers with an increased shelf life, by complying with current food safety regulations, under which maize and sorghum can be used in manufacturing recipes.
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Oseguera-Toledo ME, Contreras-Jiménez B, Hernández-Becerra E, Rodriguez-Garcia ME. Physicochemical changes of starch during malting process of sorghum grain. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103069] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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