1
|
Dong L, Yang Y, Zhao Y, Liu Z, Li C, He L, Liu L. Effect of different conditions on the germination of coix seed and its characteristics analysis. Food Chem X 2024; 22:101332. [PMID: 38586225 PMCID: PMC10997825 DOI: 10.1016/j.fochx.2024.101332] [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: 09/03/2023] [Revised: 03/05/2024] [Accepted: 03/24/2024] [Indexed: 04/09/2024] Open
Abstract
Coix seed (CS) has high nutritional value, but the deep processing of CS is relatively limited. Sprouting can significantly improve nutritional value, laying the foundation for efficient consumption or further processing. The optimal conditions for the germination of CS are a soaking temperature of 36 °C for 10 h and a germination temperature of 29 °C for 24 h. Under these conditions, the final germination rate of CS reached 90%. Additionally, the content of γ-aminobutyric acid was 21.205 mg/100 g; soluble protein, free amino acids, γ-aminobutyric acid, and other essential substances increased in CS. Especially after germination, the γ-aminobutyric acid (GABA) content increased by 7.8 times compared with the GABA content of ungerminated CS. Therefore, the nutritional value and flavor of germinated CS are better than those of ungerminated ones, which establishs a solid foundation for its application in developing various products such as compound health drinks, coix yogurt, and others.
Collapse
Affiliation(s)
- Lidan Dong
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, PR China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China
| | - Yun Yang
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, PR China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China
| | - Yongcai Zhao
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, PR China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China
| | - Zhengyu Liu
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, PR China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China
| | - Cuiqin Li
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, PR China
- School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, PR China
| | - Laping He
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, PR China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China
- Key Lab of Fermentation Engineering and Biopharmacy, Guizhou University, Guiyang 550025, PR China
- Guizhou Nanfang Dairy Co, Ltd, Guiyang 551499, PR China
| | - Lihua Liu
- Guizhou Nanfang Dairy Co, Ltd, Guiyang 551499, PR China
| |
Collapse
|
2
|
Xu C, Yang Y, He L, Li C, Wang X, Zeng X. Flavor, physicochemical properties, and storage stability of P. lobata-coix seed fermented beverage produced by A. aegerita. Food Chem 2024; 434:137428. [PMID: 37716144 DOI: 10.1016/j.foodchem.2023.137428] [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: 02/06/2023] [Revised: 08/31/2023] [Accepted: 09/05/2023] [Indexed: 09/18/2023]
Abstract
Pueraria lobata and coix seeds have complementary nutritional profiles, and their nutritional value can be enhanced through biotransformation. Agrocybe aegerita (A. aegerita) is a highly nutritious mushroom with a rich enzyme content. This study investigated the flavor, physicochemical properties, and storage stability of P. lobata-coix seed fermented beverage (PCFB) by A. aegerita. Sixty volatile compounds were detected by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. Compared to unfermented PCFB, fermentation with A. aegerita enhanced its physicochemical properties, with the contents of essential amino acids, γ-Aminobutyric acid, and soluble proteins increasing from 16.81%, 2.64 mg/100 mL, and 49.40% to 21.06%, 4.20 mg/100 mL, and 53.08%, respectively. Two efficient shelf-life prediction models of PCFB were established with the Arrhenius model using pH and sensory evaluation as indexes. These findings demonstrate that PCFB is a novel, high-quality beverage and provide a foundation for potential industrial production of PCFB using A. aegerita.
Collapse
Affiliation(s)
- Changli Xu
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China
| | - Yun Yang
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China
| | - Laping He
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China.
| | - Cuiqin Li
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China; School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, PR China.
| | - Xiao Wang
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China.
| | - Xuefeng Zeng
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China
| |
Collapse
|
3
|
Owolabi IO, Kolawole O, Jantarabut P, Elliott CT, Petchkongkaew A. The importance and mitigation of mycotoxins and plant toxins in Southeast Asian fermented foods. NPJ Sci Food 2022; 6:39. [PMID: 36045143 PMCID: PMC9433409 DOI: 10.1038/s41538-022-00152-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Accepted: 08/03/2022] [Indexed: 11/30/2022] Open
Abstract
Fermented foods (ffs) and beverages are widely consumed in Southeast Asia (SEA) for their nutritional balance, flavor, and food security. They serve as vehicles for beneficial microorganisms performing a significant role in human health. However, there are still major challenges concerning the safety of ffs and beverages due to the presence of natural toxins. In this review, the common toxins found in traditional ffs in SEA are discussed with special reference to mycotoxins and plant toxins. Also, mitigation measures for preventing risks associated with their consumption are outlined. Ochratoxin, citrinin, aflatoxins were reported to be major mycotoxins present in SEA ffs. In addition, soybean-based ff food products were more vulnerable to mycotoxin contaminations. Common plant toxins recorded in ffs include cyanogenic glycosides, oxalates, phytates and saponins. Combined management strategies such as pre-harvest, harvest and post-harvest control and decontamination, through the integration of different control methods such as the use of clean seeds, biological control methods, fermentation, appropriate packaging systems, and controlled processing conditions are needed for the safe consumption of indigenous ffs in SEA.
Collapse
Affiliation(s)
- Iyiola O Owolabi
- School of Food Science and Technology, Faculty of Science and Technology, Thammasat University, 99 Mhu 18, Phahonyothin Road, Khong Luang, Pathum Thani, 12120, Thailand.,International Joint Research Center on Food Security (IJC-FOODSEC), 113 Thailand Science Park, Phahonyothin Road, Khong Luang, Pathum Thani, 12120, Thailand
| | - Oluwatobi Kolawole
- Institute for Global Food Security, School of Biological Science, Queen's University Belfast, 19 Chlorine Gardens Belfast, BT9 5DL, Belfast, Northern Ireland
| | - Phantakan Jantarabut
- School of Food Science and Technology, Faculty of Science and Technology, Thammasat University, 99 Mhu 18, Phahonyothin Road, Khong Luang, Pathum Thani, 12120, Thailand.,International Joint Research Center on Food Security (IJC-FOODSEC), 113 Thailand Science Park, Phahonyothin Road, Khong Luang, Pathum Thani, 12120, Thailand
| | - Christopher T Elliott
- International Joint Research Center on Food Security (IJC-FOODSEC), 113 Thailand Science Park, Phahonyothin Road, Khong Luang, Pathum Thani, 12120, Thailand.,Institute for Global Food Security, School of Biological Science, Queen's University Belfast, 19 Chlorine Gardens Belfast, BT9 5DL, Belfast, Northern Ireland
| | - Awanwee Petchkongkaew
- School of Food Science and Technology, Faculty of Science and Technology, Thammasat University, 99 Mhu 18, Phahonyothin Road, Khong Luang, Pathum Thani, 12120, Thailand. .,International Joint Research Center on Food Security (IJC-FOODSEC), 113 Thailand Science Park, Phahonyothin Road, Khong Luang, Pathum Thani, 12120, Thailand. .,Institute for Global Food Security, School of Biological Science, Queen's University Belfast, 19 Chlorine Gardens Belfast, BT9 5DL, Belfast, Northern Ireland.
| |
Collapse
|
4
|
Shelp BJ. From plant biology research to technology transfer and knowledge extension: improving food quality and mitigating environmental impacts. Facets (Ott) 2022. [DOI: 10.1139/facets-2022-0106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Academic scientists face an unpredictable path from plant biology research to real-life application. Fundamental studies of γ-aminobutyrate and carotenoid metabolism, control of Botrytis infection, and the uptake and distribution of mineral nutrients illustrate that most academic research in plant biology could lead to innovative solutions for food, agriculture, and the environment. The time to application depends on various factors such as the fundamental nature of the scientific questions, the development of enabling technologies, the research priorities of funding agencies, the existence of competitive research, the willingness of researchers to become engaged in commercial activities, and ultimately the insight and creativity of the researchers. Applied research is likely to be adopted more rapidly by industry than basic research, so academic scientists engaged in basic research are less likely to participate in science commercialization. It is argued that the merit of Discovery Grant applications to the Natural Sciences and Engineering Research Council (NSERC) of Canada should not be evaluated for their potential impact on policy and (or) technology. Matching industry funds in Canada rarely support the search for knowledge. Therefore, NSERC Discovery Grants should fund basic research in its entirety.
Collapse
Affiliation(s)
- Barry J. Shelp
- Department of Plant Agriculture, University of Guelph, Guelph, ON N1G 2W1, Canada
| |
Collapse
|
5
|
Li R, Li Z, Wu N, Tan B. Effect of pre‐treatment on the functional properties of germinated whole grains: A review. Cereal Chem 2021. [DOI: 10.1002/cche.10500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Ren Li
- Academy of National Food and Strategic Reserves Administration Beijing China
- Department of Food and Engineering College of Food Heilongjiang Bayi Agricultural University Heilongjiang, Daqing China
| | - Zhi‐Jiang Li
- Department of Food and Engineering College of Food Heilongjiang Bayi Agricultural University Heilongjiang, Daqing China
| | - Na‐Na Wu
- Academy of National Food and Strategic Reserves Administration Beijing China
| | - Bin Tan
- Academy of National Food and Strategic Reserves Administration Beijing China
| |
Collapse
|
6
|
Hwang CE, Kim SC, Kim DH, Lee HY, Suh HK, Cho KM, Lee JH. Enhancement of isoflavone aglycone, amino acid, and CLA contents in fermented soybean yogurts using different strains: Screening of antioxidant and digestive enzyme inhibition properties. Food Chem 2021; 340:128199. [PMID: 33027719 DOI: 10.1016/j.foodchem.2020.128199] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 09/22/2020] [Accepted: 09/23/2020] [Indexed: 01/18/2023]
Abstract
This study was the first to evaluate changes in isoflavone, amino acid, conjugated linoleic acid (CLA), antioxidant effect, and digestive enzyme inhibition during fermentation of soy-milk to soy-yogurt with L. brevis and L. plantarum. Total average isoflavones were reduced (1318.2 → 971.1 μg/g) with an increase of aglycones (60.2 → 804.9 μg/g, genistein > daidzein > glycitein) in soy powder yogurts (SPYs). Amino acids increased considerably, as did ornithine (average 4.1 → 551.0 mg/g), and CLA showed high variations from not-detected (ND) to 0.5, 0.9 mg/g (cis-9, trans-11) and ND to 0.3, 0.2 mg/g (trans-10, cis-12). Digestive enzyme inhibitions (α-glucosidase, α-amylase, and pancreatic lipase) displayed high activities (average 50.6 → 67.2, 5.2 → 46.4, 10.6 → 51.4%). Moreover, the antioxidant abilities against radicals were elevated as follows: ABTS > DPPH > hydroxyl (average 63.5 → 86.5, 50.2 → 70.3, 39.3 → 55.2%). Specifically, SPY using mixed strains exhibited the greatest enzymatic inhibition and antioxidant capacities.
Collapse
Affiliation(s)
- Chung Eun Hwang
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 34111, Republic of Korea
| | - Su Cheol Kim
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 34111, Republic of Korea
| | - Du Hyun Kim
- Department of Life Resource Industry, Dong-A University, 37, Nakdong-daero 550 beon-gil, Saha-gu, Busan 49315, Republic of Korea
| | - Hee Yul Lee
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 34111, Republic of Korea
| | - Hyun Kwon Suh
- Department of Life Resource Industry, Dong-A University, 37, Nakdong-daero 550 beon-gil, Saha-gu, Busan 49315, Republic of Korea
| | - Kye Man Cho
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 34111, Republic of Korea.
| | - Jin Hwan Lee
- Department of Life Resource Industry, Dong-A University, 37, Nakdong-daero 550 beon-gil, Saha-gu, Busan 49315, Republic of Korea.
| |
Collapse
|
7
|
Baipong S, Apichartsrangkoon A, Worametrachanon S, Tiampakdee A, Sriwattana S, Phimolsiripol Y, Kreungngern D, Sintuya P. Effects of germinated and nongerminated rice grains on storage stability of pressurized purple rice beverages with
Lactobacillus casei
01 supplement. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14442] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sasitorn Baipong
- Faculty of Agro‐Industry Chiang Mai University Chiang Mai Thailand
| | | | | | | | | | | | - Danchai Kreungngern
- Division of Food Science and Technology Faculty of Science and Technology Kamphaeng Phet Rajabhat University Kamphaeng Phet Thailand
| | - Panlop Sintuya
- Institute of Product Quality and Standardization Maejo University Chiang Mai Thailand
| |
Collapse
|
8
|
Chitisankul WT, Murakami M, Tsukamoto C, Shimada K. Effects of long-term soaking on nutraceutical and taste characteristic components in Thai soybeans. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108432] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
|
9
|
Techo J, Soponronnarit S, Devahastin S, Wattanasiritham LS, Thuwapanichayanan R, Prachayawarakorn S. Effects of heating method and temperature in combination with hypoxic treatment on γ‐aminobutyric acid, phenolics content and antioxidant activity of germinated rice. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14021] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jakkrawut Techo
- Division of Energy Technology School of Energy, Environment and Materials King Mongkut's University of Technology Thonburi 126 Pracha‐Uthit Road Bangkok 10140 Thailand
| | - Somchart Soponronnarit
- Division of Energy Technology School of Energy, Environment and Materials King Mongkut's University of Technology Thonburi 126 Pracha‐Uthit Road Bangkok 10140 Thailand
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory Department of Food Engineering Faculty of Engineering King Mongkut's University of Technology Thonburi 126 Pracha‐Uthit Road Bangkok 10140 Thailand
| | - Ladda S. Wattanasiritham
- Institute of Food Research and Product Development Kasetsart University 50 Ngamwongwan Road Bangkok 10900 Thailand
| | - Ratiya Thuwapanichayanan
- Department of Farm Mechanics Faculty of Agriculture Kasetsart University 50 Ngamwongwan Road Bangkok 10900 Thailand
| | - Somkiat Prachayawarakorn
- Department of Chemical Engineering Faculty of Engineering King Mongkut's University of Technology Thonburi 126 Pracha‐Uthit Road Bangkok 10140 Thailand
| |
Collapse
|
10
|
TIANSAWANG K, LUANGPITUKSA P, VARANYANOND W, HANSAWASDI C. GABA (γ-aminobutyric acid) production, antioxidant activity in some germinated dietary seeds and the effect of cooking on their GABA content. FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.0080] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Kasarin TIANSAWANG
- Mahidol University, Thailand; Center of Excellence on Agricultural Biotechnology, Thailand
| | | | | | | |
Collapse
|