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Mundassery A, Ramaswamy J, Natarajan T, Haridas S, Nedungadi P. Modern and conventional processing technologies and their impact on the quality of different millets. Food Sci Biotechnol 2024; 33:2441-2460. [PMID: 39144204 PMCID: PMC11319574 DOI: 10.1007/s10068-024-01579-z] [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: 12/22/2023] [Revised: 03/25/2024] [Accepted: 04/01/2024] [Indexed: 08/16/2024] Open
Abstract
Millet, the highly sustainable crop for farming and combating hunger, has recently regained a resurgence in popularity as people seek more sustainable and nutrient-dense alternatives. International organizations and research institutions have advocated for increased millet production and consumption by introducing novel technologies and machinery in response to global food security and climate change challenges. This review aims to identify the impact of modern and conventional processing technologies on the quality of different millets. A comprehensive analysis of research reviews reveals that double-stage and tabletop centrifugal dehullers, infrared roasting, pulsed light, ultrasound, high-pressure processing methods, fortification, and encapsulation are optimal for nutrient retention in various millets. Extrusion technology application in millet processing has created a diverse range of value-added products with extended shelf stability. Emphasis is needed to develop robust promotion and distribution channels and establish an export promotion forum involving all stakeholders to promote and diversify millet-based products and technologies.
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Affiliation(s)
- Athira Mundassery
- Department of Food Science and Nutrition, Amrita School of Physical Sciences, Amrita Vishwa Vidyapeetham, Ettimadai, Coimbatore, Tamil Nadu 641112 India
| | - Jancirani Ramaswamy
- Department of Food Science and Nutrition, Amrita School of Physical Sciences, Amrita Vishwa Vidyapeetham, Ettimadai, Coimbatore, Tamil Nadu 641112 India
| | - Tharanidevi Natarajan
- Department of Food Science and Nutrition, Amrita School of Physical Sciences, Amrita Vishwa Vidyapeetham, Ettimadai, Coimbatore, Tamil Nadu 641112 India
| | - Soorya Haridas
- Department of Food Science and Nutrition, Amrita School of Physical Sciences, Amrita Vishwa Vidyapeetham, Ettimadai, Coimbatore, Tamil Nadu 641112 India
| | - Prema Nedungadi
- Amrita Create, Amrita School of Computing, Amrita Vishwa Vidyapeetham, Amritapuri, Kollam, Kerala 690525 India
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2
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Chauhan D, Gujral HS, Perera D, Dhital S. Flaking of millets and its impact on bioactivity, pasting, digestibility, structural and thermal properties. Food Chem 2024; 458:140240. [PMID: 38964112 DOI: 10.1016/j.foodchem.2024.140240] [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: 02/23/2024] [Revised: 05/21/2024] [Accepted: 06/25/2024] [Indexed: 07/06/2024]
Abstract
Five different millets (foxtail, little, barnyard, kodo and browntop) with and without sprouting were subjected to flaking. Phytic acid and phenolic content tends to decrease significantly, whereas antioxidant activity increased up to 77.32% on flaking of millets. A significant decrease in peak and final viscosity was observed in millet flakes. A-type diffraction pattern was predominant for unsprouted millets whereas the flaked millets showed V-type crystallinity. The protein digestibility significantly increased up to 37.77% in flakes made from sprouted millets. The mineral bioavailability upon flaking of millets increased, especially Ca (88.22% for little), Fe (43.04% for barnyard) and Zn (61.77% for kodo), which is attributed to the reduction in phytic acid. Flaking, however, led to an increase in rapidly and slowly digestible starch with a corresponding decrease in resistant starch. Among the unsprouted and sprouted millet flakes, foxtail received the highest sensory scores for overall acceptability.
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Affiliation(s)
- Deepti Chauhan
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India
| | - Hardeep Singh Gujral
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India.
| | - Dilini Perera
- Department of Chemical & Biological Engineering, Monash University, VIC 3800, Australia
| | - Sushil Dhital
- Department of Chemical & Biological Engineering, Monash University, VIC 3800, Australia
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3
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Jaddu S, Sahoo S, Sonkar S, Alzahrani K, Dwivedi M, Misra NN, Pradhan RC. Cold Plasma Treatment of Little Millet Flour: Impact on Bioactives, Antinutritional Factors and Functional Properties. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2024; 79:503-510. [PMID: 38607507 DOI: 10.1007/s11130-024-01171-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 03/20/2024] [Indexed: 04/13/2024]
Abstract
This study delves into the transformative effects of atmospheric cold plasma (CP) treatment on little millet flour (LMF), specifically exploring alterations in bioactive compounds, antinutritional factors, and functional properties. Foaming and emulsification properties experienced noteworthy enhancements with plasma treatment, manifesting in significant increases in foaming capacity (up to 51.47 ± 0.49%), foaming stability, emulsification ability, and emulsion stability (up to 47.02 ± 0.35%). The treatment also positively influenced water absorption index and swelling power. Antinutritional factors, including tannins and saponins, exhibited substantial reductions following plasma treatment. Saponin content, for instance, decreased by an impressive 58% after exposure to 20 kV for 20 min. Conversely, bioactive compounds such as phenolic content and antioxidant activity saw significant increases. Total phenolic content (TPC) rose from 527.54 ± 8.94 to 575.82 ± 3.58 mg GAE/100 g, accompanied by a remarkable 59% boost in antioxidant activity. Interestingly, plasma treatment did not exhibit a discernible effect on pasting properties. These findings collectively underscore the potential of atmospheric CP treatment as a novel and effective method for enhancing the functional and nutritional attributes of LMF, thereby opening new avenues for its application in food science and technology.
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Affiliation(s)
- Samuel Jaddu
- Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, 769008, India
| | - Sibasish Sahoo
- Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, 769008, India
| | - Shivani Sonkar
- Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, 769008, India
| | - Khalid Alzahrani
- Department of Clinical Laboratories Sciences, College of Applied Medical Sciences, Taif University, P.O. Box 11099, Taif, 21944, Saudi Arabia
| | - Madhuresh Dwivedi
- Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, 769008, India
| | - N N Misra
- Department of Clinical Laboratories Sciences, College of Applied Medical Sciences, Taif University, P.O. Box 11099, Taif, 21944, Saudi Arabia.
| | - Rama Chandra Pradhan
- Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, 769008, India.
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4
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Li H, Mao Y, Ma D, Li H, Liu R, Siriamornpun S. Impact of Cooking Methods on Phenolic Acid Composition, Antioxidant Activity, and Starch Digestibility of Chinese Triticale Porridges: A Comparative Study between Atmospheric Pressure and High Pressure Boiling. Foods 2024; 13:230. [PMID: 38254538 PMCID: PMC10814846 DOI: 10.3390/foods13020230] [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: 12/14/2023] [Revised: 01/06/2024] [Accepted: 01/09/2024] [Indexed: 01/24/2024] Open
Abstract
Water boiling under atmospheric pressure (CAP) and water boiling under high pressure (CHP) are two popular domestic cooking methods for Chinese porridge making. In this study, we aimed to evaluate the effects of these two methods on the phenolic acid composition, antioxidant activity, and starch digestibility of triticale porridges. The contents of total free and total bound phenolic acids in the CHP sample were 1.3 and 1.6 times higher than those in the CAP counterpart, respectively, although the DPPH and ABTS values of these two samples were comparable. CAP induced more small pieces of starch than CHP, and the gelatinization enthalpy was 19% higher in the CHP sample than that in the CAP. Both cooking methods increased the starch digestibility, while the CHP sample (58.84) showed a lower GI than the CAP (61.52). These results may promote the application of triticale in health-promoting staple foods.
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Affiliation(s)
- Hua Li
- Department of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, China
| | - Yurong Mao
- Department of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, China
| | - Danni Ma
- Department of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, China
| | - Hua Li
- Department of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, China
| | - Ruixin Liu
- Department of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, China
| | - Sirithon Siriamornpun
- Research Unit of Thai Food Innovation (TFI), Mahasarakham University, Kantarawichai 44150, Thailand
- Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai 44150, Thailand
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5
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Singh H, Aalam Z, Baheti SR, Chaudhary A, Sharma A, Murthy SN. Exploring Scientific Validation of Millets in Contemporary Healthcare: A Traditional Food Supplement. RECENT ADVANCES IN FOOD, NUTRITION & AGRICULTURE 2024; 15:2-12. [PMID: 38258781 DOI: 10.2174/012772574x265711231109195603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 09/08/2023] [Accepted: 09/14/2023] [Indexed: 01/24/2024]
Abstract
Millets, small-seeded grasses, are gaining interest for their nutrition and health benefits. This abstract provides a comprehensive overview of millets' pharmacological activities, highlighting their rich bioactive compounds. These compounds, including phenolic compounds, flavonoids, and dietary fibers, contribute to antioxidant effects, safeguarding against chronic diseases. Millets also possess anti-inflammatory properties, potentially alleviating conditions, like arthritis and asthma. They show anti-carcinogenic potential, possibly preventing various cancers' development through mechanisms, like apoptosis induction and inhibiting tumor growth. Moreover, millets offer hypolipidemic and hypoglycemic effects, beneficial for managing conditions, such as dyslipidemia and diabetes. Their high dietary fiber and resistant starch content regulate blood lipids and glucose, reducing the cardiovascular risk. Additionally, millets act as antimicrobials, inhibiting pathogens and serving as natural alternatives to synthetic antimicrobials. They exhibit immunomodulatory effects, enhancing immune function and response. Overall, millets' pharmacological properties, including antioxidant, antiinflammatory, anti-carcinogenic, hypolipidemic, hypoglycemic, antimicrobial, and immunomodulatory traits, position them as functional foods with varied health benefits. Further research can integrate millets into preventive and therapeutic approaches for diverse diseases.
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Affiliation(s)
- Harjeet Singh
- Ministry of Ayush, Government Medical College, India
| | - Zubair Aalam
- Department of Pharmaceutical Technology, MIET, Meerut 25005, U.P. India
| | | | - Anurag Chaudhary
- Department of Pharmaceutical Technology, MIET, Meerut 25005, U.P. India
| | - Alok Sharma
- Department of Pharmaceutical Technology, MIET, Meerut 25005, U.P. India
| | - S N Murthy
- Ministry of Ayush, Government Medical College, India
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Ali A, Singh T, Kumar RR, T V, Kundu A, Singh SP, Meena MC, Satyavathi CT, Praveen S, Goswami S. Effect of thermal treatments on the matrix components, inherent glycemic potential, and bioaccessibility of phenolics and micronutrients in pearl millet rotis. Food Funct 2023; 14:1595-1607. [PMID: 36683429 DOI: 10.1039/d2fo03143d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Pearl millet (PM) is a nutri-cereal rich in various macro and micronutrients required for a balanced diet. Its grains have a unique phenolic and micronutrient composition; however, the lower bioaccessibility of nutrients and rancidity of flour during storage are the major constraints in its consumption and wide popularity. Here, to explore the effect of different thermal processing methods, i.e., hydrothermal (HT), microwave (MW), and infrared (IR) treatments, on the digestion of starch, phenolics, and microelements (Fe and Zn), an in vitro digestion model consisting of oral, gastric and intestinal digestion was applied to PM rotis. The hydrothermally treated PM roti was promising as it showed lower inherent glycemic potential (60.4%) than the untreated sample (72.4%) and less enzymatic activities associated with rancidity in PM flour. FTIR revealed an increased ratio of 1047/1022 cm-1 in the hydrothermally treated sample, reflecting the enhancement of the structurally ordered degree and compactness of starch compared to other thermal treatments. A tighter and more compact microstructure with an agglomeration of starch in the hydrothermally treated PM flour was observed by SEM. These structural changes could provide a better understanding of the lower starch digestion rate in the hydrothermally treated flour. However, HT treatment significantly (P < 0.05) reduced the bioaccessibility of phenolics (10.6%) compared to native PM rotis and slightly reduced the Fe (2%) and Zn (3.2%) bioaccessibility present in PM rotis.
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Affiliation(s)
- Ansheef Ali
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, 110012, New Delhi, India.
| | - Tejveer Singh
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, 110012, New Delhi, India.
| | - Ranjeet Ranjan Kumar
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, 110012, New Delhi, India.
| | - Vinutha T
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, 110012, New Delhi, India.
| | - Aditi Kundu
- Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, 110012, New Delhi, India
| | - Sumer Pal Singh
- Division of Genetics, ICAR-Indian Agricultural Research Institute, 110012, New Delhi, India
| | - Mahesh Chand Meena
- Division of Soil Science and Agricultural Chemistry, ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India
| | - C Tara Satyavathi
- All India Coordinated Research Project on Pearl Millet, Jodhpur, Pin 342304, India
| | - Shelly Praveen
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, 110012, New Delhi, India.
| | - Suneha Goswami
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, 110012, New Delhi, India.
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7
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Dekka S, Paul A, Vidyalakshmi R, Mahendran R. Potential processing technologies for utilization of millets: An updated comprehensive review. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Srenuja Dekka
- Department of Food Safety and Quality Testing National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) Thanjavur Tamil Nadu India
| | | | - R. Vidyalakshmi
- Department of Food Safety and Quality Testing National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) Thanjavur Tamil Nadu India
| | - R. Mahendran
- Centre of Excellence in Nonthermal Processing National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) Thanjavur Tamil Nadu India
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8
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Health-Promoting Potential of Millet: A Review. SEPARATIONS 2023. [DOI: 10.3390/separations10020080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023] Open
Abstract
Being a key source of animal food, millet production has been sharply increasing over the last few years in order to cope with the dietary requirements of the ever-increasing world population. It is a splendid source of essential nutrients such as protein, carbohydrates, fat, minerals, vitamins, and also some other bioactive compounds that eventually help through multiple biological activities, including antioxidant, anti-hyperglycemic, anti-cholesterol, anti-hypertensive, anthropometric effects and regulation of gut microbiota composition. These bioactive compounds, nutrients, and functions of cereal grains can be affected by processing techniques such as decortication, soaking, malting, milling, fermentation, etc. This study discusses the nutritional and functional properties of millet-incorporated foods and their impact on health, based on around 150 articles between 2015 and 2022 from the Web of Science, Google Scholar, Food and Agriculture Organization of the United Nations (FAO), Breeding Bid Survey (BBS), and FoodData Central (USDA) databases. Analyzing literature reviews, it is evident that the incorporation of millet and its constituents into foodstuffs could be useful against undernourishment and several other health diseases. Additionally, this review provides crucial information about the beneficial features of millet, which can serve as a benchmark of guidelines for industry, consumers, researchers, and nutritionists.
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9
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Chethan Kumar P, Amutha S, Oberoi HS, Kanchana S, Azeez S, Rupa TR. Germination induced changes in bioactive compounds and nutritional components of millets. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4244-4252. [PMID: 36193464 PMCID: PMC9525461 DOI: 10.1007/s13197-022-05485-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/25/2022] [Accepted: 05/10/2022] [Indexed: 06/16/2023]
Abstract
The present study was conducted to compare the nutritional quality and the concentration of bioactive compounds in the flours from dehusked and germinated foxtail, barnyard, and little millets. Germinated millet flours showed significantly higher protein content (11.79-33.49%), total free amino acid content (66-334.87%) and protein solubility (13.83-34%), compared to the dehusked millet flours. The total phenols and flavonoids in the flours from the three germinated millets were significantly higher by about 142.36 and 437.20%, respectively, compared to the flours from the dehusked millets. Mineral content was also found to be higher in the flours from germinated millets in comparison to the flours from dehusked millets. The results of this study showed that the flours from the germinated millets have the potential for their application in development of novel products,because of their enhanced nutritional value. The extracts from the germinated millets have the potential for use as functional ingredients in the development of novel processed fruit beverages.
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Affiliation(s)
- Pushpa Chethan Kumar
- Division of Post-Harvest Technology and Agricultural Engineering, ICAR-Indian Institute of Horticultural Research, Bengaluru, 560089 India
| | - S. Amutha
- Community Science College & Research Institute, Tamil Nadu Agriculture University, Madurai, 625104 India
| | - Harinder Singh Oberoi
- Division of Post-Harvest Technology and Agricultural Engineering, ICAR-Indian Institute of Horticultural Research, Bengaluru, 560089 India
- Food Safety and Standards Authority of India, Kotla Marg, New Delhi, 110002 India
| | - S. Kanchana
- Community Science College & Research Institute, Tamil Nadu Agriculture University, Madurai, 625104 India
| | - Shamina Azeez
- Division of Basic Sciences, ICAR-Indian Institute of Horticultural Research, Bengaluru, 560089, India
| | - T. R. Rupa
- Division of Natural Resource Management, ICAR-Indian Institute of Horticultural Research, Bengaluru, 560089 India
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Muñoz-Pabon KS, Roa-Acosta DF, Hoyos-Concha JL, Bravo-Gómez JE, Ortiz-Gómez V. Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties. Foods 2022; 11:foods11213383. [PMID: 36359997 PMCID: PMC9658072 DOI: 10.3390/foods11213383] [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: 08/08/2022] [Revised: 09/02/2022] [Accepted: 09/12/2022] [Indexed: 11/24/2022] Open
Abstract
This research aimed to produce gluten-free snacks on a pilot scale from quinoa flour. These snacks experienced an extrusion process, followed by baking. The effects of these technological processes on carbohydrate and protein digestibility, extractable phenolic compounds (EPP), hydrolyzable phenolic compounds (HPP), antioxidant capacity, and physical properties were evaluated in raw quinoa flour and extruded snacks. Extrusion increased digestible starch (RDS) from 7.33 g/100 g bs to 77.33 g /100 g bs. Resistant starch (RS) showed a variation of 2 g/100 g bs. It is noteworthy that protein digestibility increased up to 94.58 g/100 bs after extrusion and baking. These processes increased HPP content, while EPP and carotenoid content decreased. The samples showed significant differences (p < 0.05) in the antioxidant properties determined through the DPPH and ABTS methods. Values of 19.72 ± 0.81 µmol T/g were observed in snacks and 13.16 ± 0.2 µmol T/g in raw flour, but a reduction of up to 16.10 ± 0.68 µmol T/g was observed during baking. The baking process reduced the work of crispness (Wcr) from 0.79 to 0.23 N.mm, while the saturation (C*) was higher in baked ones, showing higher color intensity. The baking process did not influence the viscosity profile. The results in this study respond to the growing interest of the food industry to satisfy consumer demand for new, healthy, and expanded gluten-free snacks with bioactive compounds.
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Affiliation(s)
- Karen Sofia Muñoz-Pabon
- Facultad Ciencias Agrarias, Departamento de Agroindustria, Universidad del Cauca, Sede Las Guacas, Popayán 190002, Colombia
- GIEPRONAL Research Group, School of Basic Sciences, Technology and Engineering, National University Open and Distance (UNAD), Bogotá 110311, Colombia
- Correspondence:
| | - Diego Fernando Roa-Acosta
- Facultad Ciencias Agrarias, Departamento de Agroindustria, Universidad del Cauca, Sede Las Guacas, Popayán 190002, Colombia
| | - José Luis Hoyos-Concha
- Facultad Ciencias Agrarias, Departamento de Agroindustria, Universidad del Cauca, Sede Las Guacas, Popayán 190002, Colombia
| | - Jesús Eduardo Bravo-Gómez
- Facultad Ciencias Agrarias, Departamento de Agroindustria, Universidad del Cauca, Sede Las Guacas, Popayán 190002, Colombia
| | - Vicente Ortiz-Gómez
- GIEPRONAL Research Group, School of Basic Sciences, Technology and Engineering, National University Open and Distance (UNAD), Bogotá 110311, Colombia
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Samtiya M, Aluko RE, Dhaka N, Dhewa T, Puniya AK. Nutritional and health-promoting attributes of millet: current and future perspectives. Nutr Rev 2022; 81:684-704. [PMID: 36219789 DOI: 10.1093/nutrit/nuac081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Millet is consumed as a staple food, particularly in developing countries, is part of the traditional diet in a number of relatively affluent countries, and is gaining popularity throughout the world. It is a valuable dietary energy source. In addition to high caloric value, several health-promoting attributes have been reported for millet seeds. This review describes many nutritional characteristics of millet seeds and their derivatives that are important to human health: antioxidant, antihypertensive, immunomodulatory or anti-inflammatory, antibacterial or antimicrobial, hypocholesterolemic, hypoglycemic, and anti-carcinogenic potential, and their role as modulators of gut health. There are several varieties, but the main focus of this review is on pearl millet (Cenchrus americanus [synonym Pennisetum glaucum]), one of the most widely eaten millet crops grown in India, though other millet types are also covered. In this article, the health-promoting properties of the natural components (ie, proteins, peptides, polyphenols, polysaccharides, oil, isoflavones, etc.) present in millet seeds are discussed. Although many of these health benefits have been demonstrated using animal models in vitro studies, human intervention-feeding trials are required to confirm several of the potential health benefits of millet seeds. Based on the nutritional and health-promoting attributes known for pearl millet (discussed in this review), finger millet and foxtail millet are suggested as good candidates for use in future nutritional interventions for improved human health.
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Affiliation(s)
- Mrinal Samtiya
- Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Haryana, India
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Namrata Dhaka
- Department of Biotechnology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh, Haryana, India
| | - Tejpal Dhewa
- Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Haryana, India
| | - Anil Kumar Puniya
- is with the Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
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12
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Powar R, Aware V, Chavan P, Jaiswal AK. Effect of operating parameters on performance of finger millet pearling machine. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ranjit Powar
- Department of Farm Machinery and Power Engineering Dr. D. Y. Patil College of Agricultural Engineering and Technology Talsande Kolhapur India
| | - Vijay Aware
- Department of Farm Machinery and Power Engineering, College of Agricultural Engineering and Technology, Dapoli Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth Dapoli India
| | - Prasad Chavan
- Department of Food Technology and Nutrition, School of Agriculture Lovely Professional University Phagwara India
| | - Amit K. Jaiswal
- Faculty of Science, School of Food Science and Environmental Health Technological University Dublin Dublin Ireland
- Environmental Sustainability and Health Institute (ESHI) Technological University Dublin Dublin Ireland
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13
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Junaid-ur-Rahman S, Chughtai MFJ, Khaliq A, Liaqat A, Pasha I, Ahsan S, Tanweer S, Saeed K, Siddiqa A, Mehmood T, Ali A, Aziz S, Sameed N. Rice: a potential vehicle for micronutrient fortification. CLINICAL PHYTOSCIENCE 2022. [DOI: 10.1186/s40816-022-00342-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
AbstractThe choices of consumer towards food have been changed. Consumer prefers to eat food which is not only safe but also nutritious. Now a day, they like to eat the food which promote their health and help in minimizing nutrition related health hazards. Rice is a staple food in many countries, but most emerging issue is that rice is deficit in minerals. Rice ranks second among cereals in dietary uses around the world. Rice is deficit in iron (Fe) zinc (Zn) and these are important micronutrients for infants, men and women. Fortification of rice with iron and zinc would help to minimize nutrient deficient disorders among humans. Present study is aimed to introduce nutrients rich rice for consumers and also to encourage food-fortification organizations for diverting their focus on rice fortification. In south Asian countries, micronutrient deficiency especially Fe and Zn deficiency is very common. The rice because of its use as a staple food can be utilized as a carrier medium for transporting micronutrients from plants sources to human beings. Hence, rice fortification with microminerals can prove as a miracle for the virtual eradication of nutrition related diseases in humans.
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14
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Ozkan G, Stübler A, Aganovic K, Draeger G, Esatbeyoglu T, Capanoglu E. A comparative study on physicochemical properties and in vitro bioaccessibility of bioactive compounds in rosehip (
Rosa canina
L.) infusions treated by non‐thermal and thermal treatments. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16096] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Gulay Ozkan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering Istanbul Technical University Istanbul Turkey
| | | | - Kemal Aganovic
- German Institute of Food Technologies DIL e.V Quakenbrück Germany
| | - Gerald Draeger
- Institute of Organic Chemistry Gottfried Wilhelm Leibniz University of Hannover Hannover Germany
| | - Tuba Esatbeyoglu
- Institute of Food Science and Human Nutrition Gottfried Wilhelm Leibniz University of Hannover Hannover Germany
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering Istanbul Technical University Istanbul Turkey
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15
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Effect of Flaking and Precooking Procedures on Antioxidant Potential of Selected Ancient Cereal and Legume Flours. Foods 2022; 11:foods11111592. [PMID: 35681346 PMCID: PMC9180556 DOI: 10.3390/foods11111592] [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: 04/28/2022] [Revised: 05/25/2022] [Accepted: 05/26/2022] [Indexed: 11/23/2022] Open
Abstract
Consumption of cereals (and particularly ancient cereals) is considered the base of a healthy diet, and all current dietary guidelines have cereals at the bottom of the nutrition pyramid. Together with cereals, legumes are an excellent source of nutrients and nutraceuticals. The effects of agroindustrial pretreatments (flaking and precooking processes) on the antioxidant potential of flours from ancient cereals and legumes were studied. The extraction of free hydrophilic phenolic compounds was carried out in a hydroalcoholic solvent mixture via an ultrasound-assisted process. Furthermore, the solid residue was successively hydrolyzed by an alkaline solution to extract the bound phenolic fraction. Both free and bound extracted fractions were then quantitatively characterized for total polyphenolic and flavonoid contents, and the antioxidant potential was determined by carrying out the ABTS and DPPH radical scavenging assays, expressing the results (in both cases) as the Trolox equivalent antioxidant capacity (TEAC/ABTS and TEAC/DPPH, respectively). The samples were also extracted in organic apolar solvents (acetone or water-saturated iso-butanol) to quantitatively characterize lipophilic antioxidant compounds and pigments. A discussion on the comparison of these analytical parameters of flours obtained from raw, flaked, and precooked cereals and legumes is reported revealing that (i) phenolic compounds are mainly present in the post-hydrolysis extract (bound fraction), (ii) the precooking process significantly reduced the concentration of antioxidants, (iii) the flaking process slightly increased the phenolic content, (iv) legumes were less influenced by pretreatments, suggesting the possibility of using legumes to enrich cereal foods.
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16
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Understanding the Antinutritional Factors and Bioactive Compounds of Kodo Millet (Paspalum scrobiculatum) and Little Millet (Panicum sumatrense). J FOOD QUALITY 2022. [DOI: 10.1155/2022/1578448] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open
Abstract
Kodo and little millet (Kutki) have a variety of phytochemical constituents including derivatives of hydroxybenzoic acid and hydroxycinnamic acids, myricetin, catechin, luteolin, apigenin, daidzein, naringenin, kaempferol, and quercetin with vast health benefits and thus can be utilized as functional food ingredients. Millet-based foods and their food products have physiological and health-promoting impacts, notably antidiabetic, anti-obesity, and cardiovascular disease, and based on the actions of phytochemicals, it plays a major role in the body’s immune system. However, antinutrients (tannins, oxalate, trypsin inhibitor, and phytates) present in these millets restrict their utilization since these factors bind the essential nutrients and make them unavailable. Therefore, this review suggested overcoming the effects of antinutrients in these millets, thereby opening up important applications in food industries that may promote the development of novel functional foods. Various methods were discussed to eliminate the antinutrient factors in these millets, and hence, the review holds immense significance to the food industry for effectively utilizing these millets to develop value-added RTE/RTC products/functional food/beverages.
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17
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Salim A, Ferrari R, Monteiro M, Mano S. Effect of different feeding systems on color of longissimus muscle from Bos cattle: A systematic review and meta-analysis. Meat Sci 2022; 192:108871. [DOI: 10.1016/j.meatsci.2022.108871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 05/24/2022] [Accepted: 05/26/2022] [Indexed: 11/15/2022]
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18
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Chatur P, Johnson S, Coorey R, Bhattarai RR, Bennett SJ. The Effect of High Pressure Processing on Textural, Bioactive and Digestibility Properties of Cooked Kimberley Large Kabuli Chickpeas. Front Nutr 2022; 9:847877. [PMID: 35464029 PMCID: PMC9023011 DOI: 10.3389/fnut.2022.847877] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Accepted: 03/14/2022] [Indexed: 11/13/2022] Open
Abstract
High pressure processing is a non-thermal method for preservation of various foods while retaining nutritional value and can be utilized for the development of ready-to-eat products. This original research investigated the effects of high pressure processing for development of a ready-to eat chickpea product using Australian kabuli chickpeas. Three pressure levels (200, 400, and 600 MPA) and two treatment times (1 and 5 min) were selected to provide six distinct samples. When compared to the conventionally cooked chickpeas, high pressure processed chickpeas had a more desirable texture due to decrease in firmness, chewiness, and gumminess. The general nutrient composition and individual mineral content were not affected by high pressure processing, however, a significant increase in the slowly digestible starch from 50.53 to 60.92 g/100 g starch and a concomitant decrease in rapidly digestible starch (11.10-8.73 g/100 g starch) as well as resistant starch (50.53-30.35 g/100 g starch) content was observed. Increased starch digestibility due to high pressure processing was recorded, whereas in vitro protein digestibility was unaffected. Significant effects of high pressure processing on the polyphenol content and antioxidant activities (DPPH, ABTS and ORAC) were observed, with the sample treated at the highest pressure for the longest duration (600 MPa, 5 min) showing the lowest values. These findings suggest that high pressure processing could be utilized to produce a functional, ready to eat kabuli chickpea product with increased levels of beneficial slowly digestible starch.
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Affiliation(s)
- Prakhar Chatur
- School of Molecular and Life Sciences, Curtin University, Bentley, WA, Australia
| | - Stuart Johnson
- School of Molecular and Life Sciences, Curtin University, Bentley, WA, Australia
- Ingredients by Design Pty Ltd., Perth, WA, Australia
| | - Ranil Coorey
- School of Molecular and Life Sciences, Curtin University, Bentley, WA, Australia
| | | | - Sarita Jane Bennett
- School of Molecular and Life Sciences, Curtin University, Bentley, WA, Australia
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19
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Peerkhan N, Jawahar P, Tharmaraj P. Optimization of antioxidant activity and sensory parameters of millet egg tofu using mixture design. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16486] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nazni Peerkhan
- Department of Nutrition and Dietetics Periyar University Salem‐636011 Tamil Nadu India
| | | | - Pavithra Tharmaraj
- Department of Nutrition and Dietetics Periyar University Salem‐636011 Tamil Nadu India
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20
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Asrani P, Ali A, Tiwari K. Millets as an alternative diet for gluten-sensitive individuals: A critical review on nutritional components, sensitivities and popularity of wheat and millets among consumers. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2012790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Purva Asrani
- Indian Council of Agricultural Research, National Institute for Plant Biotechnology, New Delhi, India
| | - Ansheef Ali
- Division of Biochemistry, Indian Agricultural Research Institute, New Delhi, India
| | - Keshav Tiwari
- Indian Council of Agricultural Research, National Institute for Plant Biotechnology, New Delhi, India
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21
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Velur Balasubramaniam G, Sukumar S, Alagarsamy M, Velpandi PSD, Palaniappan A, Roy LM, Antony U. Inhibition of lipid oxidation in mayonnaise by finger millet seed coat polyphenols. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
| | - Sathvika Sukumar
- Department of Biotechnology, Centre for Food Technology, A. C. Tech. Campus Anna University Chennai India
| | - Meena Alagarsamy
- Department of Biotechnology, Centre for Food Technology, A. C. Tech. Campus Anna University Chennai India
| | | | - Ayyappan Palaniappan
- Department of Biotechnology, Centre for Food Technology, A. C. Tech. Campus Anna University Chennai India
| | - Leema Mary Roy
- Marine Biotechnology National Institute of Ocean Technology Chennai India
| | - Usha Antony
- Department of Biotechnology, Centre for Food Technology, A. C. Tech. Campus Anna University Chennai India
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22
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Yarrakula S, Mummaleti G, Pare A, Vincent H, Saravanan S. Hot air–assisted radio frequency hybrid technology for inactivating lipase in pearl millet. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16178] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Srinivas Yarrakula
- Centre for Excellence in Non‐Thermal Processing, Planning and Monitoring Cell Indian Institute of Food Processing Technology Thanjavur Tamil Nadu India
| | - Gopinath Mummaleti
- Department of Food Biotechnology Indian Institute of Food Processing Technology Thanjavur Tamil Nadu India
| | - Akash Pare
- Department of Academics & Human Resource Development Indian Institute of Food Processing Technology Thanjavur Tamil Nadu India
| | - Hema Vincent
- Centre for Excellence in Grain Science Food Processing Business Incubation Centre Indian Institute of Food Processing Technology Thanjavur Tamil Nadu India
| | - Shanmugasundaram Saravanan
- Centre for Excellence in Non‐Thermal Processing, Planning and Monitoring Cell Indian Institute of Food Processing Technology Thanjavur Tamil Nadu India
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23
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Perraulta Lavanya J, Gowthamraj G, Sangeetha N. Effect of heat moisture treatment on the physicochemical, functional, and antioxidant characteristics of white sorghum (
Sorghum bicolor
(L.) grains and flour. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- J Perraulta Lavanya
- Department of Food Science and Technology Pondicherry University Pondicherry India
| | - G Gowthamraj
- Department of Food Science and Technology Pondicherry University Pondicherry India
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24
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Mitharwal S, Kumar S, Chauhan K. Nutritional, polyphenolic composition and in vitro digestibility of finger millet (Eleusine coracana L.) with its potential food applications: A review. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101382] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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25
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Chikkaballapur Krishnappa S, Saravanan S, Natarajan V. Development and performance evaluation of foxtail millet (
Setaria italica
L.) dehuller. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13937] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sunil Chikkaballapur Krishnappa
- Department of Food Engineering National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) – Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology ‐ IIFPT) Thanjavur India
| | - Shanmugasundaram Saravanan
- Planning and Monitoring cell National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) – Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology ‐ IIFPT) Thanjavur India
| | - Venkatachalapathy Natarajan
- Department of Food Engineering National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) – Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology ‐ IIFPT) Thanjavur India
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26
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Apak R, Calokerinos A, Gorinstein S, Segundo MA, Hibbert DB, Gülçin İ, Demirci Çekiç S, Güçlü K, Özyürek M, Çelik SE, Magalhães LM, Arancibia-Avila P. Methods to evaluate the scavenging activity of antioxidants toward reactive oxygen and nitrogen species (IUPAC Technical Report). PURE APPL CHEM 2021. [DOI: 10.1515/pac-2020-0902] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Abstract
This project was aimed to identify the quenching chemistry of biologically important reactive oxygen and nitrogen species (ROS/RNS, including radicals), to show antioxidant action against reactive species through H‐atom and electron transfer reactions, and to evaluate the ROS/RNS scavenging activity of antioxidants with existing analytical methods while emphasizing the underlying chemical principles and advantages/disadvantages of these methods. In this report, we focused on the applications and impact of existing assays on potentiating future research and innovations to evolve better methods enabling a more comprehensive study of different aspects of antioxidants and to provide a vocabulary of terms related to antioxidants and scavengers for ROS/RNS. The main methods comprise the scavenging activity measurement of the hydroxyl radical (•OH), dioxide(•1–) (O2
•–: commonly known as the superoxide radical), dihydrogen dioxide (H2O2: commonly known as hydrogen peroxide), hydroxidochlorine (HOCl: commonly known as hypochlorous acid), dioxidooxidonitrate(1–) (ONOO−: commonly known as the peroxynitrite anion), and the peroxyl radical (ROO•). In spite of the diversity of methods, there is currently a great need to evaluate the scavenging activity of antioxidant compounds in vivo and in vitro. In addition, there are unsatisfactory methods frequently used, such as non-selective UV measurement of H2O2 scavenging, producing negative errors due to incomplete reaction of peroxide with flavonoids in the absence of transition metal ion catalysts. We also discussed the basic mechanisms of spectroscopic and electrochemical nanosensors for measuring ROS/RNS scavenging activity of antioxidants, together with leading trends and challenges and a wide range of applications. This project aids in the identification of reactive species and quantification of scavenging extents of antioxidants through various assays, makes the results comparable and more understandable, and brings a more rational basis to the evaluation of these assays and provides a critical evaluation of existing ROS/RNS scavenging assays to analytical, food chemical, and biomedical/clinical communities by emphasizing the need for developing more refined, rapid, simple, and low‐cost assays and thus opening the market for a wide range of analytical instruments, including reagent kits and sensors.
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Affiliation(s)
- Reşat Apak
- Department of Chemistry , Istanbul University-Cerrahpaşa, Faculty of Engineering , Avcılar, 34320 Istanbul , Turkey
| | - Antony Calokerinos
- Department of Chemistry , National and Kapodistrian University of Athens, School of Sciences , Panepistimiopolis, 15771 Athens , Greece
| | - Shela Gorinstein
- The Hebrew University, Hadassah Medical School, School of Pharmacy, The Institute for Drug Research , Jerusalem , Israel
| | - Marcela Alves Segundo
- Department of Chemical Sciences , LAQV, REQUIMTE, Faculty of Pharmacy, University of Porto , Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto , Portugal
| | - David Brynn Hibbert
- New South Wales University, School of Chemistry , Sydney , NSW 2052 , Australia
| | - İlhami Gülçin
- Department of Chemistry , Faculty of Science, Atatürk University , Erzurum , Turkey
| | - Sema Demirci Çekiç
- Department of Chemistry , Istanbul University-Cerrahpaşa, Faculty of Engineering , Avcılar, 34320 Istanbul , Turkey
| | - Kubilay Güçlü
- Department of Chemistry , Adnan Menderes University, Faculty of Arts and Sciences , Aydın , Turkey
| | - Mustafa Özyürek
- Department of Chemistry , Istanbul University-Cerrahpaşa, Faculty of Engineering , Avcılar, 34320 Istanbul , Turkey
| | - Saliha Esin Çelik
- Department of Chemistry , Istanbul University-Cerrahpaşa, Faculty of Engineering , Avcılar, 34320 Istanbul , Turkey
| | - Luís M. Magalhães
- Department of Chemical Sciences , LAQV, REQUIMTE, Faculty of Pharmacy, University of Porto , Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto , Portugal
| | - Patricia Arancibia-Avila
- Departamento de Ciencias Básicas , Laboratorio de Ecofisiología y Microalgas, Universidad del Bio-Bio , Chillán , Chile
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27
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Zhang L, La X, Tian J, Li H, Li A, Liu Y, Wu C, Li Z. The phytochemical vitexin and syringic acid derived from foxtail fillet bran inhibit breast cancer cells proliferation via GRP78/SREBP-1/SCD1 signaling axis. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104620] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
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28
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Proso-Millet-Starch-Based Edible Films: An Innovative Approach for Food Industries. COATINGS 2021. [DOI: 10.3390/coatings11101167] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The present investigation searches for functional and antioxidant properties in proso millet starch and films. Proso millet starch was studied for its physical, chemical, morphological, and antioxidant properties. Furthermore, films were prepared from proso millet starch (native) and a starch–ĸ-carrageenan blend. Both films were characterized for moisture content, thickness, water-solubility, opacity, water vapor permeability, and textural and antioxidant properties. The amylose content, water absorption capacity, swelling, and solubility power of the proso millet starch were 19.19%, 87.5%, 15.32%, and 19%, respectively. Compared to aqueous extracts (0.68 mg GAE/g and 0.36 mg AAE/g), the total phenolics and total antioxidant capacity were observed to be higher in methanolic starch extracts (0.75 mg GAE/g and 0.41 mg AAE/g). Methanol extracts of native starch-based films showed higher antioxidant activity than the film prepared using a ĸ-carrageenan blend. The water vapor permeability and solubility of films prepared from native starch (2.38 g/Pa·s·m2 and 28%) were lower than those prepared using the ĸ-carrageenan blend (3.19 g/Pa·s·m2 and 42.05%). The findings may be of commercial interest to pharmaceutical and food industries in producing new antioxidant-rich drugs and food products.
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29
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Tharifkhan SA, Perumal AB, Elumalai A, Moses JA, Anandharamakrishnan C. Improvement of nutrient bioavailability in millets: Emphasis on the application of enzymes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4869-4878. [PMID: 33792044 DOI: 10.1002/jsfa.11228] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 03/13/2021] [Accepted: 03/31/2021] [Indexed: 05/27/2023]
Abstract
Millets are a traditional staple food of the dryland regions of the world and are rich in essential nutrients like protein, fatty acids, minerals, vitamins, and dietary fiber. Also, millets commonly synthesize a range of secondary metabolites to protect themselves against adverse conditions. These factors are collectively termed anti-nutritional factors and the existence of these factors in millets might reduce the accessibility of the nutrients in humans. Some of these factors include protease inhibitors, tannins, non-starch polysaccharides-glucans, phytates, and oxalates each of which might directly or indirectly affect the digestibility of nutrients. Methods like soaking, germination, autoclaving, debranning, and the addition of exogenous enzymes have been used to reduce the anti-nutritional factors and elevate the bioavailability of the nutrients. This review summarizes various methods that have been used to improve nutrient bioavailability, specifically emphasizing the use of enzymes to improve nutrient bioavailability from millets. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Shan Ahamed Tharifkhan
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India
| | - Anand Babu Perumal
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India
| | - Arunkumar Elumalai
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India
| | - Jeyan Arthur Moses
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India
| | - Chinnaswamy Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India
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30
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Seidavi A, Azizi M, Swelum AA, Abd El-Hack ME, Naiel MAE. Practical application of some common agro-processing wastes in poultry diets. WORLD POULTRY SCI J 2021. [DOI: 10.1080/00439339.2021.1960461] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Alireza Seidavi
- Department of Animal Science, Rasht Branch, Islamic Azad University, Rasht, Iran
| | - Maryam Azizi
- Department of Animal Science, Rasht Branch, Islamic Azad University, Rasht, Iran
| | - Ayman A Swelum
- Department of Theriogenology, Faculty of Veterinary Medicine, Zagazig University, Sharkia, Egypt
| | | | - Mohammed A. E. Naiel
- Department of Animal Production, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
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31
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Maharajan T, Antony Ceasar S, Ajeesh Krishna TP, Ignacimuthu S. Finger Millet [Eleusine coracana (L.) Gaertn]: An Orphan Crop With a Potential to Alleviate the Calcium Deficiency in the Semi-arid Tropics of Asia and Africa. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.684447] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
Finger millet plays a vital role in the food and nutritional security of many people in developing countries particularly in Asia and Africa. It is a staple food for poor people in many regions of Asian (India, China, Nepal, and Sri Lanka etc.) and African (South Africa, Ethiopia, Kenya, Uganda, and Nigeria etc.) countries. Finger millet contains nutrient rich components such as dietary fibers, minerals, vitamins, and phytochemicals that include phenolic compounds with several potential health benefits. Calcium (Ca) is an important macronutrient for healthy life of plants, humans and animals. It plays an indispensable role in structure and signaling and its deficiency causes low bone density, osteoporosis, colon cancer etc. Finger millet grains contain exceptionally higher amount of Ca (>300 mg/100 g) when compared to other major cereals. Ca transporter and sensor family genes are involved in the uptake, transport and accumulation of Ca. Understanding the molecular mechanisms of Ca transporter and sensor family genes is important for growth, development and seed fortification in finger millet. Expression analysis of Ca transporter and sensor family genes has been carried out in various tissues of finger millet. Only a very little research work has been done to understand the Ca accumulation in the grains of finger millet. In this review, we discuss the nutritional importance and health benefits of finger millet. We discuss the studies on Ca sensor, accumulation and transport genes that help to improve the grains of finger millet with special reference to Ca. Improved Ca content in finger millet may help to alleviate the Ca deficiency throughout the world particularly in the semi-arid tropics of Asia and Africa.
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32
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Luithui Y, Kamani MH, Manchanahally M. Impact of hydrothermal processing on Job's tears grain fractions and its protein isolates: Evaluation of digestibility, functionality, and anti‐nutritional factors. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yoya Luithui
- Department of Grain Science and Technology CSIR—Central Food Technological Research Institute Mysore India
- Academy of Scientific and Innovative Research Ghaziabad India
| | - Mohammad Hassan Kamani
- Department of Grain Science and Technology CSIR—Central Food Technological Research Institute Mysore India
| | - Meera Manchanahally
- Department of Grain Science and Technology CSIR—Central Food Technological Research Institute Mysore India
- Academy of Scientific and Innovative Research Ghaziabad India
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33
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Fonteles TV, Alves Filho EDG, Karolina de Araújo Barroso M, de Fátima Dantas Linhares M, Rabelo MC, Silva LMAE, Sousa de Brito E, Wurlitzer NJ, Rodrigues Pereira EP, Ferreira BM, Sant’Ana ADS, Rodrigues S. Protective effect of inulin on thermally treated acerola juice: in vitro bioaccessibility of bioactive compounds. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101018] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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34
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Tuersuntuoheti T, Wang Z, Zhang M, Pan F, Liang S, Sohail A, Li M, Wang K, Asimi S, Khurshid M, Wang X. Different preparation methods affect the phenolic profiles and antioxidant properties of Qingke barley foods. Cereal Chem 2021. [DOI: 10.1002/cche.10416] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Zhenhua Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Fei Pan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Shan Liang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Amjad Sohail
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Meng Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Kaiyun Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Sailimuhan Asimi
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Madiha Khurshid
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Xinyue Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
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35
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Comparative evaluation on phenolic profiles, antioxidant properties and α-glucosidase inhibitory effects of different milling fractions of foxtail millet. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103217] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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36
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Li W, Wen L, Chen Z, Zhang Z, Pang X, Deng Z, Liu T, Guo Y. Study on metabolic variation in whole grains of four proso millet varieties reveals metabolites important for antioxidant properties and quality traits. Food Chem 2021; 357:129791. [PMID: 33895687 DOI: 10.1016/j.foodchem.2021.129791] [Citation(s) in RCA: 51] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2020] [Revised: 03/12/2021] [Accepted: 04/09/2021] [Indexed: 12/21/2022]
Abstract
Proso millet (Panicum miliaceum L.) is a minor cereal crop that has been considered as health-promoting food. Little information is available however, about the metabolic basis of nutritional values of proso millet. In this study, using a UHPLC-QqQ-MS/MS-based metabolomics approach, we compared the metabolomes of whole grains from four proso millet varieties with different bran color, namely White, Black, Gray and Red. In total, 672 metabolites were identified, among which 121, 116 and 148 metabolites showed differential accumulation in the three comparison groups (White vs. Black/Gray/Red). The results demonstrated the main pathways that were differentially activated included: tryptophan metabolism, flavonoid, isoflavonoid, flavone, and flavonol biosynthesis. Considerable difference between varieties was observed in accumulation of phenolic acids and flavonoids, which might lead to difference in antioxidant activities. The results of this study provide useful information for further investigation of proso millet food chemistry and for sufficient utilization of this special crop.
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Affiliation(s)
- Wei Li
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao, Shandong 266101, China
| | - Lichao Wen
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao, Shandong 266101, China
| | - Zhentian Chen
- Daniudian Town People's Government, Yuanping City, Shanxi 034100, China
| | - Zenglin Zhang
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao, Shandong 266101, China
| | - Xueli Pang
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao, Shandong 266101, China
| | - Zhichao Deng
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao, Shandong 266101, China
| | - Tao Liu
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao, Shandong 266101, China
| | - Yongfeng Guo
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao, Shandong 266101, China.
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37
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Sharma R, Sharma S, Dar B, Singh B. Millets as potential nutri‐cereals: a review of nutrient composition, phytochemical profile and techno‐functionality. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15044] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Rajan Sharma
- Department of Food Science & Technology Punjab Agricultural University Ludhiana141001India
| | - Savita Sharma
- Department of Food Science & Technology Punjab Agricultural University Ludhiana141001India
| | - B.N. Dar
- Department of Food Technology Islamic University of Science & Technology 1‐University Avenue Awantipora Srinagar Kashmir192122India
| | - Baljit Singh
- Department of Food Science & Technology Punjab Agricultural University Ludhiana141001India
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38
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Azad MOK, Adnan M, Sung IJ, Lim JD, Baek J, Lim YS, Park CH. Development of value‐added functional food by fusion of colored potato and buckwheat flour through hot‐melt extrusion. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15312] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Md Obyedul Kalam Azad
- Department of Bio‐Health Technology College of Biomedical Science Kangwon National University Chuncheon Korea
| | - Md. Adnan
- Department of Bio‐Health Convergence College of Biomedical Science Kangwon National University Chuncheon Korea
| | - In Je Sung
- Department of Bio‐Health Technology College of Biomedical Science Kangwon National University Chuncheon Korea
| | - Jung Dae Lim
- Department of Herbal Medicine Resource Kangwon National University Samcheok Korea
| | - Jong‐Suep Baek
- Department of Herbal Medicine Resource Kangwon National University Samcheok Korea
| | - Young Seok Lim
- Department of Bio‐Health Convergence College of Biomedical Science Kangwon National University Chuncheon Korea
- Valley Food Tec. Eden ID USA
| | - Cheol Ho Park
- Department of Bio‐Health Technology College of Biomedical Science Kangwon National University Chuncheon Korea
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39
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Marti A, Tyl C. Capitalizing on a double crop: Recent advances in proso millet's transition to a food crop. Compr Rev Food Sci Food Saf 2020; 20:819-839. [PMID: 33443801 DOI: 10.1111/1541-4337.12681] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 10/07/2020] [Accepted: 11/06/2020] [Indexed: 12/19/2022]
Abstract
Across the globe, strategies to adapt food production to a changing climate as well as to unforeseen events (such as a pandemic) are needed, for example, if farmers miss planting times due to abnormal weather patterns or harvests are lost. Such food security considerations represent reasons for why proso millet deserves a more prominent place at the table. It has one of the shortest growing seasons and water requirements among cereals and is already grown in rotation with other crops, for example, in the American Midwest. Yet, most consumers in the Western world are unfamiliar with it, which limits its market potential. Introducing proso millet to consumers requires development of products with acceptable textural and sensory attributes as well as convincing selling points. These can be found in its nutritional profile, as it is a gluten-free "ancient" grain and millet-based products frequently have low glycemic indices. This review presents a synthesis of recent studies that utilized processing strategies to advance proso millet functionality. Results are put into the context of the most frequently addressed compositional and functional attributes, organized in clusters. Diversity across varieties in amylose to amylopectin ratios presents an opportunity to utilize proso millet for foods with specific pasting requirements, as in bread versus pasta. Hydrothermal or pressure treatments may further adapt its functionality for baked goods. Bitterness remains an unsolved issue, even when decorticated material is used. In addition, heating dramatically lowers in vitro protein digestibility, whereas starch digestibility appears to be matrix dependent (more than raw material dependent).
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Affiliation(s)
- Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milan, Italy
| | - Catrin Tyl
- Department of Food Science and Technology, University of Georgia, Athens, Georgia
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40
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Breathing New Life to Ancient Crops: Promoting the Ancient Philippine Grain "Kabog Millet" as an Alternative to Rice. Foods 2020; 9:foods9121727. [PMID: 33255466 PMCID: PMC7761226 DOI: 10.3390/foods9121727] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 11/19/2020] [Accepted: 11/19/2020] [Indexed: 11/16/2022] Open
Abstract
Consumption of underutilised ancient crops has huge benefits for our society. It improves food security by diversifying our staple foods and makes our agriculture more adaptable to climate change. The Philippines has a rich biodiversity and many plant species used as staple foods are native to the Philippines. An example of ancient Philippine crops is the kabog millet, an ecotype of Panicum miliaceum. There is a dearth of information about its uses and properties; hence, in this study, the nutritional quality of kabog millet was evaluated. The total starch, % amylose, ash, dietary fibre, proteins, essential amino acid profile, phenolic acids, carotenoids, tocopherols, and the antioxidant properties of its total phenolic acid extracts were compared to four types of rice (white, brown, red, and black) and a reference millet, purchased from local Swiss supermarkets. Our analyses showed that kabog millet has higher total dietary fibre, total protein, total phenolic acids, tocopherols, and carotenoids content than white rice. It also performed well in antioxidant assays. Our results indicate that kabog millet is a good alternative to rice. It is hoped that the results of this study will encourage consumers and farmers to diversify their food palette and address food insecurity.
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41
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Sobhana PP, Kandlakunta B, Nagaraju R, Thappatla D, Epparapalli S, Vemula SR, Gavaravarapu SRM, Korrapati D. Human clinical trial to assess the effect of consumption of multigrain Indian bread on glycemic regulation in type 2 diabetic participants. J Food Biochem 2020; 44:e13465. [PMID: 33006193 DOI: 10.1111/jfbc.13465] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 07/28/2020] [Accepted: 08/11/2020] [Indexed: 12/31/2022]
Abstract
The efficacy of multigrain flatbread in regulating the lipid profile and carbohydrate homeostasis among type 2 diabetic patients was studied in 100 type 2 diabetic participants. The results revealed that the anthropometric parameters remained unaltered in both test and control groups. The fasting blood glucose levels (140.70 ± 8.43 versus 132.89 ± 5.63 mg/dl) did not significantly decrease. In contrast, the insulin levels (12.96 ± 1.06 versus 10.83 ± 1.03 μIU/ml) and HbA1c levels (8.01 ± 0.27 versus 7.40 ± 0.21%) in the test group decreased significantly, and it was associated with a decrease in insulin resistance. The LDL levels in the test group decreased after the intervention (116.0 ± 5.67 versus 98.7 ± 5.68 mg/dl), while triglycerides and VLDL increased significantly and HDL levels remained unaltered. A significant decrease in average blood pressure (systolic/diastolic) was noticed among the test group participants. The human RBP4 and hs-CRP remained unaltered. PRACTICAL APPLICATIONS: Millets are rich in fibers, has complex carbohydrate, protein, and is lower in fat content. Millets provide a wide range of nutrients, phytochemicals, and are gluten-free with low glycemic nature. Their intake can reduce factors such as insulin resistance and oxidative stress responsible for the pathogenesis of type 2 diabetes and cardiovascular diseases. Our study indicated the use of multigrain flatbreads prepared from millets helped reduce serum insulin, LDL cholesterol, HbA1c levels, and incidentally blood pressure levels with a significant increase in insulin sensitivity in type 2 diabetes participants. The results suggest using the multigrain flatbread meal as a food supplement or meal replacer in diabetic participants in terms of glucose control and insulin sensitivity.
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Affiliation(s)
| | | | - Raju Nagaraju
- Department of Dietetics, National Institute of Nutrition, Hyderabad, India
| | - Deepika Thappatla
- Department of Dietetics, National Institute of Nutrition, Hyderabad, India
| | | | - Sudershan Rao Vemula
- Food and Drug Toxicological Research Center, National Institute of Nutrition, Hyderabad, India
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42
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Hassan ZM, Sebola NA, Mabelebele M. Assessment of the phenolic compounds of pearl and finger millets obtained from South Africa and Zimbabwe. Food Sci Nutr 2020; 8:4888-4896. [PMID: 32994950 PMCID: PMC7500789 DOI: 10.1002/fsn3.1778] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 06/19/2020] [Accepted: 06/22/2020] [Indexed: 12/02/2022] Open
Abstract
Millet grains are rich in phenolic compounds which have health benefits. This study aims to elucidate the phenolic properties of pearl and finger millet grown in South Africa and Zimbabwe. The milled samples were analyzed by Waters Synapt G2 Quadrupole time-of-flight (QTOF) mass spectrometer (MS). A total of eight phenolic compounds were detected and quantified in the millet varieties, which included derivatives of benzoic acid such as protocatechuic and p-hydroxybenzoic acids. Flavonoids such as catechin, epicatechin, procyanidin B1, procyanidin B2, and kaempferol glycoside were also detected. Generally, catechin was the dominant phenolic compound, followed by epicatechin. The mean values for catechin ranged from 2.50 to 12.6 mg/kg for the pearl millet and 610.4 to 675.1 mg/kg for the finger millet. While the epicatechin mean values ranged between 1.2 to 1.8 for pearl millet and 99.1 to 139.5 for finger millet. Procyanidins B1 and B2 were only detected and quantified in the finger millet types, While Kaempferol glycoside was only recorded in the pearl millets with mean values of 196.0 mg/kg for pearl millet South Africa and 213.6 mg/kg for pearl millet Zimbabwe. There was a difference among the varieties for the content of kaempferol glycoside. Protocatechuic and p-hydroxybenzoic acids were only present in the finger millet types, their mean values were (20.9, 23.7 mg/kg) and (16.8,13.5 mg/kg) respectively. It can be substantiated from the outcome of this study that millet can be used as a source of valuable phenolic compounds and that the variety of millet is the determining factor of the phenolic compound content.
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Affiliation(s)
- Zahra Mohammed Hassan
- Department of Agriculture and Animal Health College of Agriculture and Environmental Sciences University of South Africa Pretoria South Africa
| | - Nthabiseng Amenda Sebola
- Department of Agriculture and Animal Health College of Agriculture and Environmental Sciences University of South Africa Pretoria South Africa
| | - Monnye Mabelebele
- Department of Agriculture and Animal Health College of Agriculture and Environmental Sciences University of South Africa Pretoria South Africa
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43
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Rajasekaran R, Francis N. Genetic and genomic resources for improving proso millet (Panicum miliaceum L.): a potential crop for food and nutritional security. THE NUCLEUS 2020. [DOI: 10.1007/s13237-020-00331-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
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44
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Zhang T, Li K, Ding X, Sui Z, Yang QQ, Shah NP, Liu G, Corke H. Starch properties of high and low amylose proso millet (Panicum miliaceum L.) genotypes are differentially affected by varying salt and pH. Food Chem 2020; 337:127784. [PMID: 32795860 DOI: 10.1016/j.foodchem.2020.127784] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 06/23/2020] [Accepted: 08/03/2020] [Indexed: 11/17/2022]
Abstract
Variation in salt content and in pH are common in starch-based foods and can affect starch properties and final product texture. Fifteen accessions of proso millet starch with diverse amylose content were selected to investigate single factor and interaction effects of pH and NaCl on thermal, pasting, and textural properties. Pasting properties and gelatinization temperatures were markedly altered by salt addition. Changes in pH only had substantial effects on ΔH, but other properties were generally stable under different pH conditions. From two-way ANOVA, interactive effects of salt and pH were found to affect ΔH. The response of starch of different genotypes in terms of thermal and pasting properties differed under the same pH and salinity conditions. The reason is likely that ions in the starch-water system performed the roles of both reducing water activity and building of hydrogen bonds, which will have opposite effects on starch gelatinization.
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Affiliation(s)
- Tongze Zhang
- Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China; School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong Special Administrative Region, People's Republic of China
| | - Kehu Li
- Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Xinghua Ding
- School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong Special Administrative Region, People's Republic of China
| | - Zhongquan Sui
- Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Qiong-Qiong Yang
- Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Nagendra P Shah
- School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong Special Administrative Region, People's Republic of China
| | - Guoqing Liu
- Institute of Millet Crops, Hebei Academy of Agriculture and Forestry Science, Shijiazhuang 050035, People's Republic of China.
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion - Israel Institute of Technology, Shantou 515063, People's Republic of China; Faculty of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa, Israel.
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45
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Identification and quantification of soluble and insoluble-bound phenolics in lentil hulls using HPLC-ESI-MS/MS and their antioxidant potential. Food Chem 2020; 315:126202. [DOI: 10.1016/j.foodchem.2020.126202] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2019] [Revised: 12/16/2019] [Accepted: 01/11/2020] [Indexed: 10/25/2022]
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46
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Tuersuntuoheti T, Wang Z, Duan M, Asimi S, Ren X, Wang Z, Zheng Y, Wu Y, Liang S, Zhang M. Noodle processing, storage time and cooking affect the antioxidant activities and phenolic compounds content of Qingke barley noodles. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14526] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tuohetisayipu Tuersuntuoheti
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Zhenhua Wang
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Mengjie Duan
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Sailimuhan Asimi
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Xin Ren
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Ziyuan Wang
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Yanyan Zheng
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Yan Wu
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Shan Liang
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Min Zhang
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
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47
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Călinoiu LF, Vodnar DC. Thermal Processing for the Release of Phenolic Compounds from Wheat and Oat Bran. Biomolecules 2019; 10:E21. [PMID: 31877857 PMCID: PMC7023188 DOI: 10.3390/biom10010021] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2019] [Revised: 12/18/2019] [Accepted: 12/19/2019] [Indexed: 02/07/2023] Open
Abstract
The aim of the present paper was to identify the major polyphenolic compounds and investigate the antioxidant, antimutagenic, and antimicrobial activities of industrially-derived cereal byproducts-wheat bran (WB) and oat bran (OB)-before (fresh) and after thermal processing (TP) (10 min, 80 °C), coupled with ultrasound-asssited extraction. The results showed that the thermal process improved the total phenolic content of WB by +22.49%, and of OB with +25.84%. After the TP, the phenolic concentration showed a significant relative percentage increase in the case of WB (ferulic acid +39.18%, vanillic acid +95.68%, apigenin-glucoside +71.96%, p-coumaric acid +71.91) and of OB (avenanthramide 2c +52.17%, dihydroxybenzoic acids +38.55%). The best antioxidant capacity was registered by OBTP followed by WBTP. The strongest antimicrobial inhibition was attributed to the WBTP sample. Both thermally processed matrices had strong antimutagenic activity toward S. typhimurium TA100. This thermal processing was tested on bran based on its practical application within the food industry, considering the design of different cereal byproducts derived from functional foods and nutraceuticals.
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Affiliation(s)
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania;
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48
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Yilmaz VA. Effects of different cooking and drying methods on phenolic acids, carotenoids, and antioxidant activity of emmer (
Triticum turgidum
ssp.
dicoccum
) bulgur. Cereal Chem 2019. [DOI: 10.1002/cche.10219] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Volkan Arif Yilmaz
- Department of Food Engineering Faculty of Engineering Ondokuz Mayis University Samsun Turkey
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49
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Solid-state fermentation of pearl millet with Aspergillus oryzae and Rhizopus azygosporus: effects on bioactive profile and DNA damage protection activity. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00277-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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50
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Role of carbohydrate-cleaving enzymes in phenolic mobilization of guava leaves tea during solid state bio-processing with Monascus anka and Bacillus sp. Process Biochem 2019. [DOI: 10.1016/j.procbio.2019.04.003] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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