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Náthia-Neves G, Calix-Rivera CS, Villanueva M, Ronda F. Microwave radiation induces modifications in the protein fractions of tef flours and modulates their derived techno-functional properties. Int J Biol Macromol 2023; 253:126908. [PMID: 37714229 DOI: 10.1016/j.ijbiomac.2023.126908] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/29/2023] [Accepted: 09/13/2023] [Indexed: 09/17/2023]
Abstract
The impact of microwave (MW) treatments on the structure, solubility, and techno-functional properties of the proteins in starchy matrices is still poorly understood. This study aimed to investigate the effects of MW intensity by applying 1, 2, and 6 min of radiation on two tef flour varieties moistened at 15 % and 25 %. The fractionation method recovered ∼83 % of the total protein content in untreated flours. The interaction between treatment time and moisture content (MC) significantly influenced the extraction of protein fractions. Samples treated at 25 %MC showed significant reductions in albumins (up to -74 %), globulins (up to -79 %), and prolamins (up to -32 %). The SDS-extractable proteins of both tef flours presented similar molecular weights (12-100 kDa). SDS-PAGE analysis revealed decreased band intensity in MW-treated samples compared to untreated flours, and confocal analysis showed changes in the native state of proteins in treated samples. Shorter treatments at low MC significantly improved the emulsifying stability of tef flours, particularly in brown tef flour, with an enhancement of up to 203 %. The hydration properties significantly increased in flours treated at 25 %MC for 6 min. Pearson correlation analysis demonstrated the influence of treatment time and MC on protein recovery and functional properties of tef flours.
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Affiliation(s)
- Grazielle Náthia-Neves
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain
| | - Caleb S Calix-Rivera
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain; Department of Agroindustrial Engineering, Pacific Littoral Regional University Center, National Autonomous University of Honduras (UNAH), Choluteca 51101, Honduras
| | - Marina Villanueva
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain.
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2
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Cotter CJ, Wright AJ, Romanov AV, Graf TN, Whisnant ED, Flores-Bocanegra L, Doldron MS, Oberlies NH, Jia Z, Ligaba-Osena A. Evaluating the Antioxidant Properties of the Ancient-Crop Tef ( Eragrostis tef) Grain Extracts in THP-1 Monocytes. Antioxidants (Basel) 2023; 12:1561. [PMID: 37627557 PMCID: PMC10451390 DOI: 10.3390/antiox12081561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2023] [Revised: 07/22/2023] [Accepted: 07/31/2023] [Indexed: 08/27/2023] Open
Abstract
Tef (Eragrostis tef) is an orphan crop that is widely grown in East Africa, primarily in Ethiopia as a staple crop. It is becoming popular in the Western world owing to its nutritious and gluten-free grains and the forage quality of its biomass. Tef is also considered to have a high antioxidant capacity based on cell-free studies. However, the antioxidant activity of tef has never been validated using a physiologically relevant cell model. The purpose of this study was to investigate the antioxidant capacity of tef grain extracts using a mammalian cell model. We hypothesized that the tef grain extracts are capable of modulating the cellular antioxidant response via the modulation of glutathione (GSH) biosynthetic pathways. Therefore, we evaluated the antioxidant activity of purified tef grain extracts in the human acute monocytic leukemia (THP-1) cell line. Our findings revealed that the organic fraction of grain extracts increased the cellular GSH level, which was more evident for brown-colored tef than the ivory variety. Moreover, a brown-tef fraction increased the expressions of GSH-pathway genes, including γ-glutamate cysteine ligase catalytic (GCLC) and modifier (GCLM) subunits and glutathione reductase (GR), an enzyme that plays a key role in GSH biosynthesis, suggesting that tef extracts may modulate GSH metabolism. Several compounds were uniquely identified via mass spectrometry (MS) in GSH-modulating brown-tef samples, including 4-oxo-β-apo-13-carotenone, γ-linolenic acid (methyl ester), 4,4'-(2,3-dimethyl-1,4-butanediyl)bis-phenol (also referred to as 8,8'-lignan-4,4'-diol), and (3β)-3-[[2-[4-(Acetylamino)phenoxy]acetyl]oxy]olean-12-en-28-oic acid. Tef possesses antioxidant activity due to the presence of phytochemicals that can act as direct antioxidants, as well as modulators of antioxidant-response genes, indicating its potential role in alleviating diseases triggered by oxidative stresses. To the best of our knowledge, this is the first report revealing the antioxidant ability of tef extracts in a physiologically relevant human cell model.
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Affiliation(s)
- Christopher J. Cotter
- Laboratory of Plant Molecular Biology and Biotechnology, Department of Biology, The University of North Carolina at Greensboro, Greensboro, NC 27412, USA
| | - Allison J. Wright
- Department of Chemistry and Biochemistry, The University of North Carolina at Greensboro, Greensboro, NC 27412, USA
| | - Anastasia V. Romanov
- Laboratory of Plant Molecular Biology and Biotechnology, Department of Biology, The University of North Carolina at Greensboro, Greensboro, NC 27412, USA
| | - Tyler N. Graf
- Department of Chemistry and Biochemistry, The University of North Carolina at Greensboro, Greensboro, NC 27412, USA
| | - Eric D. Whisnant
- Laboratory of Plant Molecular Biology and Biotechnology, Department of Biology, The University of North Carolina at Greensboro, Greensboro, NC 27412, USA
| | - Laura Flores-Bocanegra
- Department of Chemistry and Biochemistry, The University of North Carolina at Greensboro, Greensboro, NC 27412, USA
| | - Megan S. Doldron
- Laboratory of Molecular Toxicology, Department of Biology, The University of North Carolina at Greensboro, Greensboro, NC 27412, USA
| | - Nicholas H. Oberlies
- Department of Chemistry and Biochemistry, The University of North Carolina at Greensboro, Greensboro, NC 27412, USA
| | - Zhenquan Jia
- Laboratory of Molecular Toxicology, Department of Biology, The University of North Carolina at Greensboro, Greensboro, NC 27412, USA
| | - Ayalew Ligaba-Osena
- Laboratory of Plant Molecular Biology and Biotechnology, Department of Biology, The University of North Carolina at Greensboro, Greensboro, NC 27412, USA
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Majzoobi M, Jafarzadeh S, Teimouri S, Ghasemlou M, Hadidi M, Brennan CS. The Role of Ancient Grains in Alleviating Hunger and Malnutrition. Foods 2023; 12:foods12112213. [PMID: 37297458 DOI: 10.3390/foods12112213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Revised: 05/27/2023] [Accepted: 05/29/2023] [Indexed: 06/12/2023] Open
Abstract
Meeting the United Nation's sustainable development goals for zero hunger becomes increasingly challenging with respect to climate change and political and economic challenges. An effective strategy to alleviate hunger and its severe implications is to produce affordable, nutrient-dense, and sustainable food products. Ancient grains were long-forgotten due to the dominance of modern grains, but recently, they have been rediscovered as highly nutritious, healthy and resilient grains for solving the nutrition demand and food supply chain problems. This review article aims to critically examine the progress in this emerging field and discusses the potential roles of ancient grains in the fight against hunger. We provide a comparative analysis of different ancient grains with their modern varieties in terms of their physicochemical properties, nutritional profiles, health benefits and sustainability. A future perspective is then introduced to highlight the existing challenges of using ancient grains to help eradicate world hunger. This review is expected to guide decision-makers across different disciplines, such as food, nutrition and agronomy, and policymakers in taking sustainable actions against malnutrition and hunger.
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Affiliation(s)
- Mahsa Majzoobi
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
| | - Shima Jafarzadeh
- School of Civil and Mechanical Engineering, Curtin University, Bentley, WA 6102, Australia
| | - Shahla Teimouri
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
| | - Mehran Ghasemlou
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
| | - Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13001 Ciudad Real, Spain
| | - Charles S Brennan
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
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Tafa KD, Satheesh N, Abera W. Mechanical properties of tef starch based edible films: Development and process optimization. Heliyon 2023; 9:e13160. [PMID: 36793972 PMCID: PMC9922979 DOI: 10.1016/j.heliyon.2023.e13160] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 01/18/2023] [Accepted: 01/19/2023] [Indexed: 01/25/2023] Open
Abstract
The non-biodegradable synthetic plastic is one of the greatest challenges facing the food packaging business since it seriously harms the environment. To solve this problem, non-biodegradable plastic may be disposed of more affordably and with less harm on the environment by using edible starch-based biodegradable film. Therefore, the present study was focused on the development and optimization of tef starch based edible films based on mechanical properties. In this study response surface methodology was employed by considering 3-5g of tef starch, 0.3-0.5% of agar and 0.3-0.5% of glycerol. The prepared film showed the tensile strength of 17.97-24.25 Mpa, elongation break of 1.21-2.03%, elastic modulus of 17.58-108.69 MPa, puncture force of 2.55-15.02 N, puncture formation of 9.59-14.95 mm. The findings showed that as glycerol concentrations in the film-forming solution increased, the prepared tef starch edible films' tensile strength, elastic modulus, and puncture force declined while their elongation at break and puncture deformation increased. Tef starch edible films' mechanical characteristics, including as tensile strength, elastic modulus, and puncture force, were increased by the increase of agar concentration. The optimized (from 5 gm tef starch, 0.4 g agar and 0.3% glycerol) tef starch edible film exhibited higher tensile strength, elastic modulus, and puncture force while lower elongation at break and puncture deformation. The composite edible film based tef starch with agar exhibited good mechanical properties and can be suggested for application in food industry as food packaging.
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Affiliation(s)
- Kenenisa Dekeba Tafa
- Department of Food Process Engineering, College of Engineering and Technology, Wolkite University, Wolkite, Ethiopia,Corresponding author.
| | - Neela Satheesh
- Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar, Ethiopia,Department of Food Nutrition and Dietetics, Faculty of Agriculture, Sri Sri University, Cuttack, Odisha, India
| | - Worku Abera
- Department of Food Process Engineering, College of Engineering and Technology, Wolkite University, Wolkite, Ethiopia
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5
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Chinnasamy G, Dekeba K, Sundramurthy VP, Dereje B. Physicochemical properties of tef starch: morphological, thermal, thermogravimetric, and pasting properties. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2098973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
| | - Kenenisa Dekeba
- Department of Food Process Engineering, College of Engineering and Technology, Wolkite University, Wolkite, Ethiopia
| | - Venkatesa Prabhu Sundramurthy
- Center of Excellence for Bioprocess and Biotechnology, Department of Chemical Engineering, College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
| | - Belay Dereje
- UCD Institute of Food and Health, School of Agriculture and Food Science, Dublin, Ireland
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Twin-Screw Extrusion as Hydrothermal Technology for the Development of Gluten-Free Teff Flours: Effect on Antioxidant, Glycaemic Index and Techno-Functional Properties. Foods 2022; 11:foods11223610. [PMID: 36429204 PMCID: PMC9689756 DOI: 10.3390/foods11223610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 11/04/2022] [Accepted: 11/10/2022] [Indexed: 11/16/2022] Open
Abstract
Gluten-free products (GFP) currently are the fastest-growing category of baked goods probably due to the high worldwide incidence of celiac disease (CD). Refined rice is one of the most used cereal flour for GFP development, due to its high content in starch and good technological aptitude. However, its low content in fibre, protein and minerals has awakened a recent interest as alternative to balance the GF flour formulas. Teff is a cereal with high levels in fibre and antioxidants compounds but the lack of gluten results in very limited techno-functional properties. Extrusion is a thermal technology that allows to combine flours, overcoming negative impacts on quality characteristics. This study evaluated the effect of twin-screw extruder on rice-teff (white and brown) mixtures with different teff concentrations (25, 50 and 75%) on their antioxidant, glycaemic index and techno-functional properties. The results showed than the high shear−temperature process produced important modifications on the flour, which were confirmed using scanning electron microscopy (SEM). Significant increases in total dietary fibre (16 to 100% increase) were observed in teff containing flours, due to carbohydrate−lipid−protein complexes, which lead to resistant starch, with no significant increase in rice flour. Hydration and pasting properties were significantly (p > 0.05) affected by extrusion, and the effect was related to the concentration of teff used. The thermal process showed a decrease in total phenol (TP) content for rice; however, extrusion enhanced the release of total phenol in rice-teff blends, which was reflected on the antioxidant activities of blend flours, especially those prepared with brown teff.
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7
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A phenomic-metabolomic pipeline for assessing the seed traits in the gluten free orphan cereal, Eragrostis tef. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103573] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Habte ML, Beyene EA, Feyisa TO, Admasu FT, Tilahun A, Diribsa GC. Nutritional Values of Teff ( Eragrostis tef) in Diabetic Patients: Narrative Review. Diabetes Metab Syndr Obes 2022; 15:2599-2606. [PMID: 36035517 PMCID: PMC9416382 DOI: 10.2147/dmso.s366958] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Accepted: 08/16/2022] [Indexed: 11/23/2022] Open
Abstract
Introduction Teff (Eragrostis tef) is an indigenous crop in Ethiopia and exists in white, red, and mixed varieties. Several types of research confirmed that teff is rich in many essential amino acids, slowly digesting carbohydrates, essential fatty acids, minerals, vitamins, fibers, and other components. Since teff has a low glycemic index, is enriched in essential amino acids and fatty acids, and contains nutritionally balanced minerals, vitamins, and their precursors, it could be a promising food for the prevention and management of diabetes. People with diabetes mellitus are recommended to feed on a diet having a low glycemic index and enriched in essential nutrients. Objective This review aimed to summarize the nutritional composition of teff (Eragrostis tef) and its value in diabetic patients. Methodology We searched Web of Science, PubMed, Medline, Embase, and Google Scholar for studies on the nutritional composition of teff and its value for diabetic patients published in English since 2010. Conclusion According to available data, teff is a nutritionally valuable food type for diabetic patients.
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Affiliation(s)
- Mezgebu Legesse Habte
- Department of Medical Biochemistry, College of Health and Medical Sciences, Haramaya University, Harar, Ethiopia
| | - Etsegenet Assefa Beyene
- Department of Biochemistry, College of Health and Medical Sciences, Addis Ababa University, Addis Ababa, Ethiopia
| | - Teka Obsa Feyisa
- Department of Medical Biochemistry, College of Health and Medical Sciences, Haramaya University, Harar, Ethiopia
| | - Fitalew Tadele Admasu
- Department Medical Biochemistry, College of Health Sciences, Debre Tabor University, Debre Tabor, Ethiopia
| | - Anmut Tilahun
- Department Medical Biochemistry, College of Health Sciences, Debre Tabor University, Debre Tabor, Ethiopia
| | - Getahun Chala Diribsa
- Department of Medical Physiology, College of Health and Medical Sciences, Haramaya University, Harar, Ethiopia
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9
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Fekadu T, Cassano A, Angós I, Maté JI. Effect of fortification with eggshell powder on injera quality. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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10
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Gudeta AN, Andrén Aronsson C, Balcha TT, Agardh D. Complementary Feeding Habits in Children Under the Age of 2 Years Living in the City of Adama in the Oromia Region in Central Ethiopia: Traditional Ethiopian Food Study. Front Nutr 2021; 8:672462. [PMID: 34778331 PMCID: PMC8581346 DOI: 10.3389/fnut.2021.672462] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Accepted: 09/24/2021] [Indexed: 11/25/2022] Open
Abstract
Updated information on child feeding practices, nutritional status, and trends related to parental sociodemographic variables is required in developing countries. The objective of this study was to describe infant feeding practices and associated sociodemographic factors among Ethiopian children with an emphasis on complementary feeding (CF). Information on infant feeding and anthropometric measures was obtained from 1,054 mother-child pairs participating in a birth cohort study of children born between 2017 and 2020 prospectively followed in the city of Adama located in the Oromia region of central Ethiopia. Logistic regression models were used to identify sociodemographic and food groups associated with the initiation of CF. The introduction of complementary foods at 6 months of age was 84.7% (95% CI, 82.5, 86.8). Vegetables, cereals (teff, wheat, barley), and fruits were most often the earliest types of foods introduced. Wasting, stunting, underweight, and low body mass index (BMI) by age were found in 6.0, 16.9, 2.5, and 6.3%, respectively. Maternal age and occupation were the factors associated with timely initiation of CF [OR = 2.25, (95% CI, 1.14, 4.41)] and [OR = 0.68, (95% CI, 0.48, 0.97)], respectively. This study demonstrates that the majority of Ethiopian children in the Oromia region follow the recommendations of WHO on CF.
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Affiliation(s)
- Adugna Negussie Gudeta
- Unit of Diabetes and Celiac Disease, Department of Clinical Sciences, Clinical Research Center, Lund University, Malmö, Sweden
| | - Carin Andrén Aronsson
- Unit of Diabetes and Celiac Disease, Department of Clinical Sciences, Clinical Research Center, Lund University, Malmö, Sweden
| | - Taye Tolera Balcha
- Division of Clinical Infection Medicine, Department of Translational Medicine, Lund University, Malmö, Sweden
| | - Daniel Agardh
- Unit of Diabetes and Celiac Disease, Department of Clinical Sciences, Clinical Research Center, Lund University, Malmö, Sweden
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11
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Shumoy H, Raes K. Dissecting the facts about the impact of contaminant iron in human nutrition: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.038] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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12
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Bounie D, Arcot J, Cole M, Egal F, Juliano P, Mejia C, Rosa D, Sellahewa J. The role of food science and technology in humanitarian response. Trends Food Sci Technol 2020; 103:367-375. [PMID: 32836824 PMCID: PMC7309806 DOI: 10.1016/j.tifs.2020.06.006] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Revised: 05/12/2020] [Accepted: 06/08/2020] [Indexed: 12/01/2022]
Abstract
Background In humanitarian contexts, ensuring access to safe, nutritious, good quality and culturally appropriate food in the right quantity at the right time and place during an emergency or a protracted crisis is an enormous challenge, which is likely to increase given uncertainties such as climate change, global political and economic instability and emerging pandemics like COVID-19. Several international organizations and non-government organizations have well established systems to respond to food security emergencies. However, the role of food science and technology in humanitarian response is not well understood and is seldom considered in humanitarian circles. Scope and approach The role of food science and technology in humanitarian response and the importance of addressing the requirements of the local consumers within the local food systems are discussed. Key findings and conclusions Humanitarian food aid policies focus on immediate and short-term assistance to save lives. The implementation of emergency programs and projects tends to induce dependency on aid, rather than strengthening local food systems and ensuring resilience. Transformative change must embrace innovation across the whole food system with an increased emphasis on food science and technology that addresses local food security, generates employment and contributes to the local economy. There needs to be a move beyond rehabilitating and increasing agricultural production to addressing the whole food system with a view to link humanitarian assistance and longer-term support to sustainable livelihoods and resilience.
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Affiliation(s)
- Dominique Bounie
- GBA Department/Institut Charles Violette, Polytech Lille, University of Lille, 59655, Villeneuve d'Ascq Cedex, France
| | - Jayashree Arcot
- Food and Health Cluster, School of Chemical Engineering, UNSW Sydney, NSW, 2052, Australia
| | - Martin Cole
- School of Agriculture, Food and Wine, University of Adelaide, Glen Osmond, SA, 5064, Australia
| | - Florence Egal
- Independent Expert, Sustainable Food Systems, Rome, Italy
| | - Pablo Juliano
- CSIRO Agriculture and Food, Werribee, VIC, 3030, Australia
| | - Carla Mejia
- World Food Programme, Lumpini, Pathumwan, 10330, Bangkok, Thailand
| | | | - Jay Sellahewa
- Food and Health Cluster, School of Chemical Engineering, UNSW Sydney, NSW, 2052, Australia.,CSIRO Agriculture and Food, North Ryde, NSW, 2154, Australia
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13
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Genetic relationship and nuclear dna content variation in Tef [Eragrostis tef (Zucc.) Trotter] accessions. Mol Biol Rep 2020; 47:4455-4463. [DOI: 10.1007/s11033-020-05537-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2020] [Accepted: 05/15/2020] [Indexed: 10/24/2022]
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Abstract
Celiac disease (CD) is an immune-mediated gluten-sensitive enteropathy. Currently, it affects around 1% of world population, but it is constantly growing. Celiac patients have to follow a strict gluten-free (GF) diet. Beer is one of the most consumed beverages worldwide, but it is not safe for people with CD. It has a gluten content usually above the safe threshold (20 ppm), determined by the official method for hydrolyzed foods (R5-competitive-ELISA). The demand on the market for GF beers is increasingly growing. This review aims to provide a comprehensive overview of different strategies to produce GF beer, highlighting strengths and weaknesses of each approach and taking into account technological and sensory issues. GF cereals or pseudocereals have poor brewing attitudes (if used as main raw material) and give the beer unusual flavour. Instead, enzymatic treatments allow traditional brewing process followed by gluten content reduction. A survey on 185 GF-producing breweries (both industrial and craft) from all over the world have been considered to assess which approach is most used. Beers brewed with GF cereals and pseudocereals (used in well-balanced proportions) are more common than gluten-removed (GR) beers, obtained by enzymatic treatment.
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15
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Baby purees elaborated with andean crops. Influence of germination and oils in physico-chemical and sensory characteristics. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108901] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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16
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Johansson E, Lange S, Oshalim M, Lönnroth I. Anti-Inflammatory Substances in Wheat Malt Inducing Antisecretory Factor. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2019; 74:489-494. [PMID: 31435787 PMCID: PMC6900268 DOI: 10.1007/s11130-019-00767-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Extensively malted cereals counteract enterotoxic diarrhea and inflammatory bowel diseases. This effect depends on a protein called antisecretory factor (AF), which is secreted into the blood as a larger complex known as the compleasome. In this study, we identified anti-inflammatory substances in malt and assayed their capacity to induce AF. Guaiacol and quercetin inhibited inflammation in a mouse footpad model, while catechin, sinapic acid, ferulic acid, and quercetin inhibited nitric oxide formation in RAW 264.7 cells. The proteasome activity in these cells was inhibited by vanillic acid and quercetin but not by the other tested phenols. As the transient receptor potential vanilloid 1 (TRPV1) might be involved in AF induction, the TRPV1 antagonist capsazepine was tested and shown to inhibit inflammation in mouse paw and nitric oxide formation. Catechin, ferulic acid, and sinapic acid induced AF in rat blood, and these substances were all increased in malt compared to control wheat. These phenols might therefore be of particular importance for the beneficial effect of malted cereals on inflammatory diseases. Our results further suggest that TRPV1 might play a role in the anti-inflammatory activity of phenols via the induction of AF.
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Affiliation(s)
- E Johansson
- Department of Infectious Diseases, Institute of Biomedicine, Sahlgrenska Academy, University of Gothenburg, P.O.B 420, S-40530, Gothenburg, Sweden
- Department of Clinical Microbiology, Sahlgrenska University Hospital, Region Västra Götaland, P.O.B 7193, S-40234, Gothenburg, Sweden
| | - S Lange
- Department of Infectious Diseases, Institute of Biomedicine, Sahlgrenska Academy, University of Gothenburg, P.O.B 420, S-40530, Gothenburg, Sweden
- Department of Clinical Microbiology, Sahlgrenska University Hospital, Region Västra Götaland, P.O.B 7193, S-40234, Gothenburg, Sweden
| | - M Oshalim
- Department of Clinical Microbiology, Sahlgrenska University Hospital, Region Västra Götaland, P.O.B 7193, S-40234, Gothenburg, Sweden
| | - I Lönnroth
- Department of Infectious Diseases, Institute of Biomedicine, Sahlgrenska Academy, University of Gothenburg, P.O.B 420, S-40530, Gothenburg, Sweden.
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Rico D, Ronda F, Villanueva M, Perez Montero C, Martin-Diana AB. Development of healthy gluten-free crackers from white and brown tef ( Eragrostis tef Zucc.) flours. Heliyon 2019; 5:e02598. [PMID: 31687488 PMCID: PMC6820094 DOI: 10.1016/j.heliyon.2019.e02598] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2019] [Revised: 07/30/2019] [Accepted: 10/01/2019] [Indexed: 11/30/2022] Open
Abstract
This study evaluated the effect of inclusion of two types of tef flours (white and brown) at different levels (25, 50 and 100 %, total flour) on the nutritional (proximal and mineral composition), in vitro bioactive (antioxidant capacity and starch digestibility) and sensory properties of rice-tef crackers. The aim was to formulate a gluten-free product with nutritional and healthy benefits, and acceptable for consumers. Results showed than crackers enriched with white tef had a significant (p ≤ 0.05) higher concentration of all the minerals tested, except for calcium and manganese, compared to brown tef. Iron content of white tef was almost twice that of brown tef, and copper and magnesium increased from 0.12 mg/100 g and 39.2 mg/100 g in control crackers to 0.56 mg/100 g and 197 mg/100 g in white tef crackers (WT 100%), respectively. Moreover, white tef flour and crackers showed significantly higher antioxidant activity than rice or brown tef counterparts. Formulation with tef flour significantly contributed to a reduction of the rapidly available glucose and rapidly digestible starch of crackers.
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Affiliation(s)
- Daniel Rico
- Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, Valladolid, 47071, Spain
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, Palencia, 34004, Spain
| | - Marina Villanueva
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, Palencia, 34004, Spain
| | - Carolina Perez Montero
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, Palencia, 34004, Spain
| | - Ana Belen Martin-Diana
- Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, Valladolid, 47071, Spain
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18
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Akar T, Cengiz M, Tekin M. A comparative study of protein and free amino acid contents in some important ancient wheat lines. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2019. [DOI: 10.3920/qas2018.1382] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- T. Akar
- Akdeniz University, Faculty of Agriculture, Department of Field Crops, 07058 Antalya, Turkey
| | - M.F. Cengiz
- Akdeniz University, Faculty of Agriculture, Department of Agricultural Biotechnology, 07058 Antalya, Turkey
| | - M. Tekin
- Akdeniz University, Faculty of Agriculture, Department of Field Crops, 07058 Antalya, Turkey
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19
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Weegels PL. The Future of Bread in View of its Contribution to Nutrient Intake as a Starchy Staple Food. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2019; 74:1-9. [PMID: 30637605 DOI: 10.1007/s11130-019-0713-6] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The growing, ageing, more urbanized and more sedentary global population urges for increased, more nutritious and more secure food supply. To combat undernutrition, adequate nutrient intake is required. Staple foods, especially starch based ones, like (pseudo)cereals, roots and tubers, are by definition contributing for a very large extent to our nutrient intake. It is important therefore that the contribution of ready to consume staple foods to the recommended intakes of nutrients are compared. This can be done in a transparent and simple way by calculating the nutrient contribution of ready to eat staple foods to the recommended daily allowances (RDA) or daily reference intakes (DRI). By using online nutrition tables from the USA and Europe, and DRI by USA and RDA by European food authorities, the potential nutrient contributions of staple foods were calculated. It can be concluded that consumption of ready to eat staple foods from the bread category and lentils overall contribute most to the recommended nutrient intakes. In view of its convenience, bread, especially whole grain bread is the staple food of choice to combat the future food supply challenges ahead.
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Affiliation(s)
- Peter L Weegels
- European Bakery Innovation Centre, Rietgorsweg 1-3, 3356 LJ, Papendrecht, The Netherlands.
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20
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Di Cairano M, Galgano F, Tolve R, Caruso MC, Condelli N. Focus on gluten free biscuits: Ingredients and issues. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.09.006] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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21
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Shumoy H, Van Bockstaele F, Devecioglu D, Raes K. Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread. Food Chem 2018; 264:34-40. [DOI: 10.1016/j.foodchem.2018.05.019] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2017] [Revised: 04/13/2018] [Accepted: 05/02/2018] [Indexed: 10/17/2022]
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22
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Yun YR, Park SH. Antioxidant activities of brown teff hydrolysates produced by protease treatment. ACTA ACUST UNITED AC 2018. [DOI: 10.4163/jnh.2018.51.6.599] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Affiliation(s)
- Ye-Rang Yun
- Industrial Technology Research Group, Research and Development Division, World Institute of Kimchi, Gwangju 61755, Korea
| | - Sung-Hee Park
- Industrial Technology Research Group, Research and Development Division, World Institute of Kimchi, Gwangju 61755, Korea
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