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Park YR, Kwon SJ, Kim JH, Duan S, Eom SH. Light-Induced Antioxidant Phenolic Changes among the Sprouts of Lentil Cultivar. Antioxidants (Basel) 2024; 13:399. [PMID: 38671847 PMCID: PMC11047427 DOI: 10.3390/antiox13040399] [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: 03/09/2024] [Revised: 03/22/2024] [Accepted: 03/26/2024] [Indexed: 04/28/2024] Open
Abstract
Lentil is a leguminous crop with a high content of health-beneficial polyphenols. Lentil sprouts are popularly consumed in fresh vegetable markets, although their phytochemical qualities are not well understood. In this study, we investigated the accumulation of phenolics in lentil sprouts in response to photosynthetic and stress light qualities, including fluorescent light (FL), red LED (RL), blue LED (BL), ultraviolet A (UV-A), and ultraviolet B (UV-B). Three lentil cultivars, Lentil Green (LG), French Green (FG), and Lentil Red (LR), were used to evaluate sprouts grown under each light condition. The adequate light intensities for enhancing the antioxidant activity of lentil sprouts were found to be 11 W/m2 under photosynthetic lights (FL, RL, BL), and 1 W/m2 under stress lights (UV-A, UV-B). Subsequently, HPLC-ESI/Q-TOF MS analysis was conducted for the quantitative analysis of the individual phenolics that were accumulated in response to light quality. Four main phenolic compounds were identified: ferulic acid, tricetin, luteolin, and kaempferol. Notably, tricetin accumulation was significantly enhanced under BL across all three lentil cultivars examined. Furthermore, the study revealed that the other phenolic compounds were highly dependent on FL, BL, or UV-B exposure, exhibiting cultivar-specific variations. Additionally, the antioxidant activities of lentil extracts indicated that BL was most effective for LG and FG cultivars, whereas FL was most effective for enhancing antioxidant activity of LR cultivars as the sprouts grew.
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Affiliation(s)
- You Rang Park
- Graduate School of Green-Bio Science, College of Life Sciences, Kyung Hee University, Yongin 17104, Republic of Korea; (Y.R.P.); (J.H.K.); (S.D.)
| | - Soon-Jae Kwon
- Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 56212, Republic of Korea;
| | - Ji Hye Kim
- Graduate School of Green-Bio Science, College of Life Sciences, Kyung Hee University, Yongin 17104, Republic of Korea; (Y.R.P.); (J.H.K.); (S.D.)
| | - Shucheng Duan
- Graduate School of Green-Bio Science, College of Life Sciences, Kyung Hee University, Yongin 17104, Republic of Korea; (Y.R.P.); (J.H.K.); (S.D.)
| | - Seok Hyun Eom
- Graduate School of Green-Bio Science, College of Life Sciences, Kyung Hee University, Yongin 17104, Republic of Korea; (Y.R.P.); (J.H.K.); (S.D.)
- Smart Farm Science, College of Life Sciences, Kyung Hee University, Yongin 17104, Republic of Korea
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Maqbool Z, Khalid W, Mahum, Khan A, Azmat M, Sehrish A, Zia S, Koraqi H, AL‐Farga A, Aqlan F, Khan KA. Cereal sprout-based food products: Industrial application, novel extraction, consumer acceptance, antioxidant potential, sensory evaluation, and health perspective. Food Sci Nutr 2024; 12:707-721. [PMID: 38370091 PMCID: PMC10867502 DOI: 10.1002/fsn3.3830] [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: 04/17/2023] [Revised: 10/20/2023] [Accepted: 11/01/2023] [Indexed: 02/20/2024] Open
Abstract
Cereal grains are a good source of macronutrients and micronutrients that are required for metabolic activity in the human body. Sprouts have been studied to enhance the nutrient profile. Moreover, secondary metabolites are examined as green food engineering technology that is used in the pharmaceutical, functional ingredients, nutraceutical, and cosmetic industries. The sprout-based food is commonly used to enhance the quality of products by softening the structure of the whole grain and increasing the phytochemicals (nutritional value and bioactive compounds). These sprouting grains can be added to a variety of products including snacks, bakery, beverage, and meat. Consuming whole grains has been shown to reduce the incidence and mortality of a variety of chronic and noncommunicable diseases. Sprouting grains have a diversity of biological functions, including antidiabetic, antioxidant, and anticancer properties. Cereal sprout-based products are more beneficial in reducing the risk of cardiovascular diseases and gastrointestinal tract diseases. The novel extraction techniques (microwave-existed extraction, pulse electric field, and enzyme-associated) are applied to maintain and ensure the efficiency, safety, and nutritional profile of sprout. Nutrient-dense sprouts have a low environmental impact and are widely accepted by consumers. This review explores for the first time and sheds light on the antioxidant potential, sensory evaluation, industrial applications, and health perspective of cereal sprout-based food products.
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Affiliation(s)
- Zahra Maqbool
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Waseem Khalid
- University Institute of Food Science and TechnologyThe University of LahoreLahorePakistan
| | - Mahum
- Food Science and TechnologyMuhammad Nawaz Sharif University of AgricultureMultanPakistan
| | - Anosha Khan
- National Institute of Food Science and TechnologyUniversity of Agriculture FaisalabadFaisalabadPakistan
| | - Maliha Azmat
- National Institute of Food Science and TechnologyUniversity of Agriculture FaisalabadFaisalabadPakistan
| | - Aqeela Sehrish
- Department of Plant and Soil ScienceTexas Tech UniversityLubbockTexasUSA
| | - Sania Zia
- University Institute of Food Science and TechnologyThe University of LahoreLahorePakistan
| | - Hyrije Koraqi
- Faculty of Food Science and BiotechnologyUBT‐Higher Education InstitutionPristinaKosovo
| | - Ammar AL‐Farga
- Department of Biochemistry, College of SciencesUniversity of JeddahJeddahSaudi Arabia
| | - Faisal Aqlan
- Department of Chemistry, College of SciencesIbb UniversityIbbYemen
| | - Khalid Ali Khan
- Center of Bee Research and its Products/ Unit of Bee Research and Honey Production, Research Center for Advanced Materials Science (RCAMS)King Khalid UniversityAbhaSaudi Arabia
- Applied CollegeKing Khalid UniversityAbhaSaudi Arabia
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3
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Waliat S, Arshad MS, Hanif H, Ejaz A, Khalid W, Kauser S, Al-Farga A. A review on bioactive compounds in sprouts: extraction techniques, food application and health functionality. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2023.2176001] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
Affiliation(s)
- Sadaf Waliat
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | | | - Hadia Hanif
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Afaf Ejaz
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Waseem Khalid
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Safura Kauser
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Ammar Al-Farga
- Department of Food Science, Faculty of Agriculture, Ibb University, Ibb, Yemen
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Majzoobi M, Wang Z, Teimouri S, Pematilleke N, Brennan CS, Farahnaky A. Unlocking the Potential of Sprouted Cereals, Pseudocereals, and Pulses in Combating Malnutrition. Foods 2023; 12:3901. [PMID: 37959020 PMCID: PMC10649608 DOI: 10.3390/foods12213901] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2023] [Revised: 10/23/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
Due to the global rise in food insecurity, micronutrient deficiency, and diet-related health issues, the United Nations (UN) has called for action to eradicate hunger and malnutrition. Grains are the staple food worldwide; hence, improving their nutritional quality can certainly be an appropriate approach to mitigate malnutrition. This review article aims to collect recent information on developing nutrient-dense grains using a sustainable and natural process known as "sprouting or germination" and to discuss novel applications of sprouted grains to tackle malnutrition (specifically undernutrition). This article discusses applicable interventions and strategies to encourage biochemical changes in sprouting grains further to boost their nutritional value and health benefits. It also explains opportunities to use spouted grains at home and in industrial food applications, especially focusing on domestic grains in regions with prevalent malnutrition. The common challenges for producing sprouted grains, their future trends, and research opportunities have been covered. This review article will benefit scientists and researchers in food, nutrition, and agriculture, as well as agrifood businesses and policymakers who aim to develop nutrient-enriched foods to enhance public health.
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Affiliation(s)
- Mahsa Majzoobi
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia; (Z.W.); (S.T.); (N.P.); (C.S.B.); (A.F.)
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Kim JH, Duan S, Park YR, Eom SH. Tissue-Specific Antioxidant Activities of Germinated Seeds in Lentil Cultivars during Thermal Processing. Antioxidants (Basel) 2023; 12:antiox12030670. [PMID: 36978918 PMCID: PMC10045596 DOI: 10.3390/antiox12030670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 02/25/2023] [Accepted: 03/07/2023] [Indexed: 03/11/2023] Open
Abstract
Nongerminated seeds (NGS) and germinated seeds (GS) of lentils are regularly eaten after thermal processing. However, the effect of these high temperatures on the beneficial antioxidants present in seeds is unknown. This study examined the effects of thermal processing on the color, polyphenol content, and antioxidant activity (AA) of the seeds of three different cultivars of lentils, including two with seed coats, French green (FG) and Lentil green (LG), and one without a seed coat, Lentil red (LR). Regardless of the cultivars and processing temperatures, the GS tended to be clearer and less yellow than the NGS. The GS of the FG and LG showed lower levels of total phenolic content, major flavonoid content (kaempferol, luteolin, and myricetin), and AA than the NGS. On the other hand, the LR displayed the opposite trend, with the above indicators being higher in the GS than in the NGS. As the values in the germinated endosperm tended to increase, it was concluded that the decrease in AA in the FG and LG was caused by the reduction in antioxidants in the seed coat. Although the temperature had nonsignificant effects on the majority of the antioxidants in the NGS and GS of different lentil cultivars, an 80 °C treatment yielded the highest value of AA in the GS of FG and LG. The results of a correlation coefficient analysis demonstrated the significance of the content of kaempferol, total flavonoids, and total phenolics examined for this experiment as contributors to AA in lentil tissues.
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Affiliation(s)
- Ji Hye Kim
- Graduate School of Green-Bio Science, College of Life Sciences, Kyung Hee University, Yongin 17104, Republic of Korea
- Department of Smart Farm Science, College of Life Sciences, Kyung Hee University, Yongin 17104, Republic of Korea
| | - Shucheng Duan
- Graduate School of Green-Bio Science, College of Life Sciences, Kyung Hee University, Yongin 17104, Republic of Korea
- Department of Smart Farm Science, College of Life Sciences, Kyung Hee University, Yongin 17104, Republic of Korea
| | - You Rang Park
- Graduate School of Green-Bio Science, College of Life Sciences, Kyung Hee University, Yongin 17104, Republic of Korea
- Department of Smart Farm Science, College of Life Sciences, Kyung Hee University, Yongin 17104, Republic of Korea
| | - Seok Hyun Eom
- Graduate School of Green-Bio Science, College of Life Sciences, Kyung Hee University, Yongin 17104, Republic of Korea
- Department of Smart Farm Science, College of Life Sciences, Kyung Hee University, Yongin 17104, Republic of Korea
- Correspondence:
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Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality. Foods 2022; 11:foods11192982. [PMID: 36230058 PMCID: PMC9564281 DOI: 10.3390/foods11192982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 09/15/2022] [Accepted: 09/19/2022] [Indexed: 11/20/2022] Open
Abstract
The present study analyzed the effects of germinated lentil flour (LGF) addition at different levels in wheat flour (2.5%, 5%, 7.5%, and 10%), on dough rheological behavior, dough microstructure, and bread quality. Creep-recovery tests showed that the dough samples with high levels of LGF addition presented a higher resistance to flow deformability of the dough. Dough microstructure as analyzed using EFLM showed an increase in the protein area (red color) and a decrease in the starch (green color) amount with the increased level of LGF addition in the wheat flour. It was found that the LGF addition led to the improvement of the porosity, specific volume, and elasticity of the bread samples. The breads with LGF addition were darker and had a slightly reddish and yellowish tint. The bread textural parameters highlighted significant (p < 0.05) higher values for firmness and gumminess and significant (p < 0.05) lower ones for cohesiveness and resilience for the bread with LGF addition when compared with the control. The bread samples with a 2.5% and 5% addition had a more dense structure of the crumb pores. Regarding sensory evaluation, the bread samples with LGF addition in the wheat flour were well appreciated by the consumers. The addition also was desirable due to the fact that it supplemented bread with a greater amount of protein and minerals due to the composition of lentil grains. Therefore, LGF could be successfully used as an ingredient for bread making in order to obtain bread with an improved quality.
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7
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Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112411706] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Germination is a convenient technique that could be used to enhance the nutritional profile of legumes. Furthermore, consumers’ increasing demand for diversification of bakery products represents an opportunity to use such germinated flours in wheat-based products. Thus, this study aimed to underline the effects of soybean germinated flour (SGF) and lentil germinated flour (LGF) on the rheological behavior of dough during different processing stages and to optimize the addition level. For this purpose, flour falling number, dough properties during mixing, extension, fermentation, and dynamic rheological characteristics were evaluated. Response surface methodology (RSM) was used for the optimization of SGF and LGF addition levels in wheat flour, optimal and control samples microstructures being also investigated through epifluorescence light microscopy (EFLM). The results revealed that increased SGF and LGF addition levels led to curve configuration ratio, visco-elastic moduli, and maximum gelatinization temperature rises, while the falling number, water absorption, dough extensibility, and baking strength decreased. The interaction between SGF and LGF significantly influenced (p < 0.05) the falling number, dough consistency after 450 s, baking strength, curve configuration ratio, viscous modulus, and maximum gelatinization temperature. The optimal sample was found to contain 5.60% SGF and 3.62% LGF added in wheat flour, with a significantly lower falling number, water absorption, tolerance to kneading, dough consistency, extensibility, and initial gelatinization temperature being observed, while dough tenacity, the maximum height of gaseous production, total CO2 volume production, the volume of the gas retained in the dough at the end of the test, visco-elastic moduli and maximum gelatinization temperatures were higher compared to the control. These results underlined the effects of SGF and LGF on wheat dough rheological properties and could be helpful for novel bakery products development.
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Hernandez-Aguilar C, Palma-Tenango M, Miguel-Chavez RS, Dominguez-Pacheco A, Soto-Hernández M, del Carmen Valderrama Bravo M, Ivanov R, Ordoñez-Miranda J. Induced changes of phenolic compounds in turmeric bread by UV-C radiation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [PMCID: PMC8617559 DOI: 10.1007/s11694-021-01231-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Phenolic compounds of breads added with turmeric at different concentrations (A: 0, B: 1.25, C: 2.5, D: 5 and E:10%) and radiated by UV-C (I. 0, II. 15, III. 30 and IV. 60 s), have been evaluated by HPLC (High-performance liquid chromatography). It is shown that: (i) UV-C radiation modifies the content of phenolic compounds as a function of the percentage of addition of turmeric and the exposure time. There were significant differences (ρ ≤ 0.05) in the concentration of phenolic acids of the turmeric bread (TB): 0 s (sinapic, chlorogenic, protocatechuic), 15 s (chlorogenic, ferulic, protocatechuic, p-hydroxybenzoic, gallic), 30 s (chlorogenic and gallic) and 60 s (chlorogenic). (ii) In TB without radiation appeared, the sinapic, beta resorcylic, syringic and ferulic acids. In the radiation of bread at 15 s, the phenolic acids chlorogenic, ferulic, protocatechuic, p-hydroxybenzoic, gallic, had the highest concentration in the breads added with turmeric at 10% (0.02 μg mL−1), 10% (0.38 μg mL−1), 1.25, 2.5, 5% (0.39 μg mL−1), 10% (1.06 μg mL −1) and 0% (1.10 μg mL−1). (iii) There was a degradation of phenolic acids due to UV-C radiation at 30 and 60 s. At 15 s radiation, sinapic, beta resorcylic, syringic and ferulic acids were not detected in turmeric breads from breads added with turmeric at (1.25, 1.25, 0 and 0%). In radiation at 60 s, beta resorcylic, syringic and ferulic acids were not detected in any bread added with turmeric. In addition, measurements of proximate chemistry, color, sensory analysis, and number of fungal colonies were performed. It is important to mention that the sanitary quality is improved by both UV-C radiation and turmeric. However, the highest results in sanitary quality improvement were due to turmeric.
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Hernandez-Aguilar C, Dominguez-Pacheco A, Valderrama-Bravo C, Cruz-Orea A, Martínez Ortiz E, Ivanov R, Ordonez-Miranda J. Photoacoustic characterization of wheat bread mixed with Moringa oleifera.. Curr Res Food Sci 2021; 4:521-531. [PMID: 34401748 PMCID: PMC8350460 DOI: 10.1016/j.crfs.2021.07.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 07/18/2021] [Accepted: 07/23/2021] [Indexed: 10/29/2022] Open
Abstract
Photoacoustic spectroscopy is applied to evaluate the impact of Moringa at different concentrations (0, 1.25, 2.5, 5 and 10%) on the elaboration, sanity, texture, and color of wheat bread. It was found that: i) Photoacoustic signal amplitude values of bread significantly increase from 37 to 90% when moringa powder concentration raises from 1.25% to 10%, at 300 nm wavelength. ii) Comparing the photoacoustic signal values at 300, 330, and 370 nm wavelengths, produced by the different bread types, there were statistically significant differences. iii) The sanitary quality of bread mixed with a 2.5% of moringa is relatively higher than the ones obtained for other concentrations, such that the number of fungal colonies were reduced by 99% in comparison with the control bread without moringa, after six days of storage. Moringa at 2.5% of concentration could thus improve the sanitary quality of wheat bread. iv) The addition of moringa for making bread slows down its textural changes (hardness, elasticity, cohesiveness, resilience, and chewiness) during storage. v) Finally, the highest correlation between the photoacoustic amplitude and the moringa concentration occurs at the wavelengths of 300 and 330 nm, which could be related to significant changes in the content of flavonoids and phenolic acids.
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Affiliation(s)
- C. Hernandez-Aguilar
- Instituto Politécnico Nacional, SEPI-ESIME, Zacatenco. Programa en Ingeniería de Sistemas-Sistemas Biofísicos en Agricultura y Alimentación. Col. Lindavista. 07738, Ciudad de México, Mexico
| | - A. Dominguez-Pacheco
- Instituto Politécnico Nacional, SEPI-ESIME, Zacatenco. Programa en Ingeniería de Sistemas-Sistemas Biofísicos en Agricultura y Alimentación. Col. Lindavista. 07738, Ciudad de México, Mexico
| | - C. Valderrama-Bravo
- FES-Cuautitlán, U. N. A. M., Campus 4, Km 2.5 Carretera Cuautitlán-Teoloyucan, San Sebastian Xhala C.P. 54714, Edo de México, Mexico
| | - A. Cruz-Orea
- Departamento de Física, CINVESTAV–IPN, A. P. 14-740. 07360, Ciudad de México, Mexico
| | - E. Martínez Ortiz
- Instituto Politécnico Nacional, SEPI-ESIME, Zacatenco. Programa en Ingeniería de Sistemas-Sistemas Biofísicos en Agricultura y Alimentación. Col. Lindavista. 07738, Ciudad de México, Mexico
| | - Rumen Ivanov
- Unidad Academica de Física, Universidad Autónoma de Zacatecas, A.P. 580, Zacatecas, Mexico
| | - J. Ordonez-Miranda
- Institut Pprime, CNRS, Université de Poitiers, ISAE-ENSMA, F-86962 Futuroscope, Chasseneuil, France
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Romano A, Gallo V, Ferranti P, Masi P. Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.04.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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11
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Perri G, Rizzello CG, Ampollini M, Celano G, Coda R, Gobbetti M, De Angelis M, Calasso M. Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties. Foods 2021; 10:foods10071489. [PMID: 34199014 PMCID: PMC8306093 DOI: 10.3390/foods10071489] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 06/22/2021] [Accepted: 06/23/2021] [Indexed: 12/28/2022] Open
Abstract
A comprehensive study into the potential of bioprocessing techniques (sprouting and sourdough fermentation) for improving the technological and nutritional properties of wheat breads produced using barley and lentil grains was undertaken. Dextran biosynthesis in situ during fermentation of native or sprouted barley flour (B or SB) alone or by mixing SB flour with native or sprouted lentil flour (SB-L or SB-SL) by Weissella paramesenteroides SLA5, Weissella confusa SLA4, Leuconostoc pseudomesenteroides DSM 20193 or Weissella confusa DSM 20194 was assessed. The acidification and the viscosity increase during 24 h of fermentation with and without 16% sucrose (on flour weight), to promote the dextran synthesis, were followed. After the selection of the fermentation parameters, the bioprocessing was carried out by using Leuconostoc pseudomesenteroides DSM 20193 (the best LAB dextran producer, up to 2.7% of flour weight) and a mixture of SB-SL (30:70% w/w) grains, enabling also the decrease in the raffinose family oligosaccharides. Then, the SB-SL sourdoughs containing dextran or control were mixed with the wheat flour (30% of the final dough) and leavened with baker’s yeast before baking. The use of dextran-containing sourdough allowed the production of bread with structural improvements, compared to the control sourdough bread. Compared to a baker’s yeast bread, it also markedly reduced the predicted glycemic index, increased the soluble (1.26% of dry matter) and total fibers (3.76% of dry matter) content, giving peculiar and appreciable sensory attributes.
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Affiliation(s)
- Giuseppe Perri
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (G.P.); (G.C.); (M.D.A.)
| | | | | | - Giuseppe Celano
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (G.P.); (G.C.); (M.D.A.)
| | - Rossana Coda
- Department of Food and Nutrition, University of Helsinki, 00100 Helsinki, Finland;
- Helsinki Institute of Sustainability Science, Department of Food and Nutrition, University of Helsinki, 00100 Helsinki, Finland
| | - Marco Gobbetti
- Faculty of Science and Technology, Free University of Bozen, 39100 Bozen, Italy;
| | - Maria De Angelis
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (G.P.); (G.C.); (M.D.A.)
| | - Maria Calasso
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (G.P.); (G.C.); (M.D.A.)
- Correspondence: ; Tel.: +39-080-544-2948
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Miyahira RF, Lopes JDO, Antunes AEC. The Use of Sprouts to Improve the Nutritional Value of Food Products: A Brief Review. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2021; 76:143-152. [PMID: 33719022 DOI: 10.1007/s11130-021-00888-6] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 03/04/2021] [Indexed: 06/12/2023]
Abstract
Sprouts are vegetable foods rich in phytonutrients, such as glucosinolates, phenolics, and isoflavones. Many studies have shown that sprouts also have high concentrations of vitamins and minerals. In addition to the high concentration of nutrients, sprouts can present a reduction of anti-nutritional factors such as phytates, tannins, and oxalates, which increases the bioaccessibility of minerals. However, their nutritional composition depends on several factors, such as the type of sprout and the germination conditions. In recent years, these foods have been highly demanded because they are associated to many health benefits. Moreover, germination is an easy and fast process, and does not depend on specific climatic conditions (potentially more sustainable to growth). The use of sprouts for the elaboration of food products can be a good strategy to increase the nutritional value of certain products that are widely consumed worldwide. In this sense, studies that evaluated the impact of adding sprouted grains on the nutritional value of some products, as well as the effect on their sensory properties were searched in the scientific literature. Most of them used germinated grain flours to replace wheat flour in food products. The satisfactory results of these products were associated with the type of sprout used and with the level of replacement of the wheat flour. This review briefly explored the nutritional benefits and the sensory acceptance of food products made with added sprouts.
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Affiliation(s)
- Roberta Fontanive Miyahira
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rua São Francisco Xavier, 524, 12° andar, sala 12006 D - Maracanã, Rio de Janeiro/RJ, CEP: 20550-013, Brazil.
- School of Applied Sciences, State University of Campinas (FCA/UNICAMP), Limeira, SP, Brazil.
| | - Jean de Oliveira Lopes
- School of Applied Sciences, State University of Campinas (FCA/UNICAMP), Limeira, SP, Brazil
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Hernandez-Aguilar C, Dominguez-Pacheco A, Valderrama-Bravo C, Cruz-Orea A, Martínez Ortiz E, Ordonez-Miranda J. Photoacoustic Spectroscopy in the Characterization of Bread with Turmeric Addition. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02546-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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