1
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Wang Y, Ma CM, Yang Y, Wang B, Liu XF, Wang Y, Bian X, Zhang G, Zhang N. Effect of high hydrostatic pressure treatment on food composition and applications in food industry: A review. Food Res Int 2024; 195:114991. [PMID: 39277253 DOI: 10.1016/j.foodres.2024.114991] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2024] [Revised: 08/21/2024] [Accepted: 08/22/2024] [Indexed: 09/17/2024]
Abstract
Nowadays, with the diversification of nutritious and healthy foods, consumers are increasingly seeking clean-labeled products. High hydrostatic pressure (HHP) as a cold sterilization technology can effectively sterilize and inactivate enzymes, which is conducive to the production of high-quality and safe food products with extended shelf life. This technology reduces the addition of food additives and contributes to environmental protection. Moreover, HHP enhances the content and bioavailability of nutrients, reduces the anti-nutritional factors and the risk of food allergen concerns. Therefore, HHP is widely used in the processing of fruit and vegetable juice drinks, alcoholic, meat products and aquatic products, etc. A better understanding of the influence of HHP on food composition and applications can guide the development of food industry and contribute to the development of non-thermally processed and environmentally friendly foods.
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Affiliation(s)
- Yuan Wang
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Chun-Min Ma
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Yang Yang
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Bing Wang
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Xiao-Fei Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Yan Wang
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Xin Bian
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Guang Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China.
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2
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Zhang G, Hua D, Wang Y, Xu J, He Y, Liu Y, Tang A, Liu H, Sun J. Combined physicochemical and transcriptomic analyses reveal the effect of the OsGA20ox1 gene on the starch properties of germinated brown rice. Int J Biol Macromol 2024; 278:134849. [PMID: 39159794 DOI: 10.1016/j.ijbiomac.2024.134849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2024] [Revised: 05/27/2024] [Accepted: 08/16/2024] [Indexed: 08/21/2024]
Abstract
Genes play a pivotal role in regulating the germination of cereal grains; however, there is limited research on the impact of germination genes on the physicochemical properties of germinated cereal starch. We investigated the effects of the OsGA20ox1 gene on the multiscale structural features and adhesion behavior of germinated brown rice starch. Compared to the knockout lines group, the wild type exhibited a decrease in double-helix content (62.74 %), relative crystallinity (47.39 %), and short-range molecular ordering (2.47 %), accompanied by enhanced erosion on the surface of starch granules. The damage to glycosidic bonds at the double-helix level and the heightened structural amorphization (90.95 %) led to reduced entanglement and interaction among starch molecules, ultimately resulting in reduced characteristic viscosity. Further transcriptomic analysis revealed that OsGA20ox1 could regulate the expression of starch-related enzyme genes in the starch metabolism pathway during germination of brown rice. This study contributes to understanding the role of germination genes in promoting the physicochemical properties of starch in germinated grains, thereby opening up new avenues for the improvement of plant-based starch, and paving the way for further research in this field.
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Affiliation(s)
- Guangchen Zhang
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China
| | - Dong Hua
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China
| | - Yiqiao Wang
- Collaborative Innovation Center for Genetic Improvement and High Quality and Efficiency Production of Northeast Japonica Rice in China, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Jiaxin Xu
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China
| | - Yutang He
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China
| | - Youhong Liu
- Institute of Crop Cultivation and Tillage, Heilongjiang Academy of Agricultural Sciences, Northeast Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Harbin, China
| | - Ao Tang
- Institute of Crop Cultivation and Tillage, Heilongjiang Academy of Agricultural Sciences, Northeast Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Harbin, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China.
| | - Jian Sun
- Collaborative Innovation Center for Genetic Improvement and High Quality and Efficiency Production of Northeast Japonica Rice in China, Shenyang Agricultural University, Shenyang, Liaoning, China.
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3
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Chinma CE, Adedeji OE, Jolayemi OS, Ezeocha VC, Ilowefah MA, Rosell CM, Adebo JA, Wilkin JD, Adebo OA. Impact of germination on the techno-functional properties, nutritional composition, and health-promoting compounds of brown rice and its products: A review. J Food Sci 2024; 89:8-32. [PMID: 37997506 DOI: 10.1111/1750-3841.16832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 09/20/2023] [Accepted: 10/25/2023] [Indexed: 11/25/2023]
Abstract
Rice is a popular grain and forms part of the daily diet of people throughout the world. However, the consumption of rice and its products is sometimes limited by its high glycemic index due to its high starch content, low protein content and quality, and low bioavailability of minerals due to the presence of anti-nutritional factors. This has partly stimulated research interest in recent times toward the use of bioprocessing techniques such as germination as cheap and natural means to improve the nutritional quality, digestibility, and health properties of cereals, including rice, to partially achieve nutrition and food security in the developing regions of the world. This review highlights the impact of germination on the nutritional quality, health-promoting properties, and techno-functional characteristics of germinated brown rice grains and their products. The review demonstrated that germinated rice grains and their products have improved nutritional quality and digestibility, modified functional properties, and showed antioxidant, anti-inflammatory, anti-diabetic, anti-obesity, anti-cancer, and anti-cardiovascular activities. Germination appears to be a suitable bioprocessing method to improve the nutritional quality and bioactive constituents and modify the techno-functional properties of rice grains for diverse food applications and improved global nutrition and food safety.
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Affiliation(s)
- Chiemela Enyinnaya Chinma
- Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria
- Food Innovation Research Group, Department of Biotechnology and Food Technology, University of Johannesburg, Gauteng, South Africa
| | | | - Olusola Samuel Jolayemi
- Department of Food Science and Technology, Federal University of Technology Akure, Akure, Nigeria
| | - Vanessa Chinelo Ezeocha
- Department of Food Science and Technology, Michael Okpara University of Agriculture Umudike, Umudike, Nigeria
| | - Muna Abdulsalam Ilowefah
- Department of Food Technology, Faculty of Engineering and Technology, Sabha University, Sabha, Libya
| | - Cristina M Rosell
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Spain
- Department of Food and Human Nutritional Science, University of Manitoba, Winnipeg, Canada
| | - Janet Adeyinka Adebo
- Food Evolution Research Laboratory, School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, Johannesburg, South Africa
| | - Jonathan D Wilkin
- Division of Engineering and Food Science, School of Applied Sciences, Abertay University, Dundee, UK
| | - Oluwafemi Ayodeji Adebo
- Food Innovation Research Group, Department of Biotechnology and Food Technology, University of Johannesburg, Gauteng, South Africa
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4
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Gutiérrez ÁL, Rico D, Ronda F, Caballero PA, Martín-Diana AB. The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review. Foods 2023; 13:130. [PMID: 38201159 PMCID: PMC10778925 DOI: 10.3390/foods13010130] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 12/22/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024] Open
Abstract
The current trend in the food industry is towards "clean label" products with high sensory and nutritional quality. However, the inclusion of nutrient-rich ingredients in recipes often leads to sensory deficiencies in baked goods. To meet these requirements, physically modified flours are receiving more and more attention from bakery product developers. There are various findings in the literature on high hydrostatic pressure (HHP) technology, which can be used to modify various matrices so that they can be used as ingredients in the baking industry. HHP treatments can change the functionality of starches and proteins due to cold gelatinization and protein unfolding. As a result, the resulting ingredients are more suitable for nutrient-rich bakery formulations. This review describes the information available in the literature on HHP treatment conditions for ingredients used in the production of bakery products and analyses the changes in the techno-functional properties of these matrices, in particular their ability to act as structuring agents. The impact of HHP-treated ingredients on the quality of dough and bakery products and the effects on some nutritional properties of the treated matrices have been also analysed. The findings presented in this paper could be of particular interest to the bakery industry as they could be very useful in promoting the industrial application of HHP technology.
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Affiliation(s)
- Ángel L. Gutiérrez
- Food Technology, Department of Agriculture and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (Á.L.G.); (F.R.)
| | - Daniel Rico
- Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain; (D.R.); (A.B.M.-D.)
| | - Felicidad Ronda
- Food Technology, Department of Agriculture and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (Á.L.G.); (F.R.)
| | - Pedro A. Caballero
- Food Technology, Department of Agriculture and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (Á.L.G.); (F.R.)
| | - Ana Belén Martín-Diana
- Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain; (D.R.); (A.B.M.-D.)
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5
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Beaulieu JC, Boue SM, Goufo P. Health-promoting germinated rice and value-added foods: a comprehensive and systematic review of germination effects on brown rice. Crit Rev Food Sci Nutr 2023; 63:11570-11603. [PMID: 35816149 DOI: 10.1080/10408398.2022.2094887] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Over the last 30 years, thousands of articles have appeared examining the effects of soaking and germinating brown rice (BR). Variable germination conditions and methods have been employed to measure different health-beneficial parameters in a diverse germplasm of BR. Research results may therefore appear inconsistent with occasional anomalies, and it may be difficult to reach consensus concerning expected trends. Herein, we amassed a comprehensive review on germinated brown rice (GBR), attempting to codify 133 peer-reviewed articles regarding the effects on 164 chemical parameters related to health and nutrition in BR and in value-added food products. The Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA-2020) approach was used to direct the flow of the literature search. A pair-wise comparison t-test was performed to deliver an overall approach indicating when a given compound has been found to significantly increase or decrease through germination, which was grouped into GABA and polyamines, γ-Oryzanol and phytosterols, phenolic compounds, vitamins, proteins and amino acids, starchy carbohydrates, free sugars, lipids, minerals and phytic acid. This resource will stimulate interest in germinating rice and optimistically help increase both production and consumption of highly nutritious, health-beneficial rice with pigmented bran.
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Affiliation(s)
- John C Beaulieu
- Food Processing & Sensory Quality Research Unit, United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana, USA
| | - Stephen M Boue
- Food Processing & Sensory Quality Research Unit, United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana, USA
| | - Piebiep Goufo
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro (UTAD), Vila Real, Portugal
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6
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Obadi M, Xu B. Effect of processing methods and storage on the bioactive compounds of black rice ( Oryza sativa L.): a review. Food Funct 2023; 14:9100-9122. [PMID: 37766517 DOI: 10.1039/d3fo02977h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/29/2023]
Abstract
Compared to brown and white rice, black rice contains more nutrients and numerous unique bioactive substances, such as essential amino acids, dietary fiber, γ-oryzanols, γ-aminobutyric acid, phenolic compounds, and anthocyanins, which makes it highly valuable for development and use. Whole-grain black rice typically requires a certain amount of processing prior to consumption, with the primary goal of enhancing the taste and texture of whole grains and their products. However, various new processing technologies have been effectively applied to the processing of black rice and the enhancement of its qualitative characteristics, but they also have both positive and negative effects on its nutritional quality. Therefore, evaluation of changes in concentrations of the bioactive substances as natural antioxidants due to processing and storage conditions is critical for establishing dietary guidelines for rice. This review highlights the primary bioactive components of black rice and provides a discussion of the impact of processing methods and storage on the bioactive components of black rice. Furthermore, we summarized the issues that currently exist in the processing and storage of black rice.
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Affiliation(s)
- Mohammed Obadi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China.
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China.
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Yang G, Xu J, Xu Y, Guan X, Ramaswamy HS, Lyng JG, Li R, Wang S. Recent developments in applications of physical fields for microbial decontamination and enhancing nutritional properties of germinated edible seeds and sprouts: a review. Crit Rev Food Sci Nutr 2023:1-32. [PMID: 37712259 DOI: 10.1080/10408398.2023.2255671] [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: 09/16/2023]
Abstract
Germinated edible seeds and sprouts have attracted consumers because of their nutritional values and health benefits. To ensure the microbial safety of the seed and sprout, emerging processing methods involving physical fields (PFs), having the characteristics of high efficiency and environmental safety, are increasingly proposed as effective decontamination processing technologies. This review summarizes recent progress on the application of PFs to germinating edible seeds, including their impact on microbial decontamination and nutritional quality and the associated influencing mechanisms in germination. The effectiveness, application scope, and limitation of the various physical techniques, including ultrasound, microwave, radio frequency, infrared heating, irradiation, pulsed light, plasma, and high-pressure processing, are symmetrically reviewed. Good application potential for improving seed germination and sprout growth is also described for promoting the accumulation of bioactive compounds in sprouts, and subsequently enhancing the antioxidant capacity under favorable PFs processing conditions. Moreover, the challenges and future directions of PFs in the application to germinated edible seeds are finally proposed. This review also attempts to provide an in-depth understanding of the effects of PFs on microbial safety and changes in nutritional properties of germinating edible seeds and a theoretical reference for the future development of PFs in processing safe sprouted seeds.
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Affiliation(s)
- Gaoji Yang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Juanjuan Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Yuanmei Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Xiangyu Guan
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Hosahalli S Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, Montreal, Canada
| | - James G Lyng
- Institute of Food and Health, University College Dublin, Belfield, Ireland
| | - Rui Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
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8
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Xia Q, Zheng Y, Wang L, Chen X. Proposing Signaling Molecules as Key Optimization Targets for Intensifying the Phytochemical Biosynthesis Induced by Emerging Nonthermal Stress Pretreatments of Plant-Based Foods: A Focus on γ-Aminobutyric Acid. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:12622-12644. [PMID: 37599447 DOI: 10.1021/acs.jafc.3c04413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/22/2023]
Abstract
Emerging evidence has confirmed the role of emerging nonthermal stressors (e.g., electromagnetic fields, ultrasonication, plasma) in accumulating bioactive metabolites in plant-based food. However, the signal decoding mechanisms behind NonTt-driven phytochemical production remain unclear, hindering postharvest bioactive component intensification. This study aims to summarize the association between signaling molecules and bioactive secondary metabolite production under nonthermal conditions, demonstrating the feasibility of enhancing phytochemical accumulation through signaling molecule crosstalk manipulation. Nonthermal elicitors were found to be capable of inducing stress metabolisms and activating various signaling molecules, similar to conventional abiotic stress. A simplified pathway model for nonthermally induced γ-aminobutyric acid accumulation was proposed with reactive oxygen species and calcium signaling being versatile pathways responsive to nonthermal elicitors. Manipulating signal molecules/pathways under nonthermal conditions can intensify phytochemical biosynthesis. Further research is needed to integrate signaling molecule responses and metabolic network shifts in nonthermally stressed plant-based matrices, balancing quality modifications and intensification of food functionality potential.
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Affiliation(s)
- Qiang Xia
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Taipa, Macau
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315832, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China
| | - Libin Wang
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Xiaojia Chen
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Taipa, Macau
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Kathuria D, Hamid, Chavan P, Jaiswal AK, Thaku A, Dhiman AK. A Comprehensive Review on Sprouted Seeds Bioactives, the Impact of Novel Processing Techniques and Health Benefits. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2023.2169453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Deepika Kathuria
- Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, India
| | - Hamid
- Food Technology and Nutrition, Lovely Professional University, Phagwara, India
| | - Prasad Chavan
- Food Technology and Nutrition, Lovely Professional University, Phagwara, India
| | - Amit K. Jaiswal
- School of Food Science and Environmental Health, Technological University Dublin-City Campus, Dublin, Ireland
- Environmental Sustainability and Health Institute (ESHI), Technological University Dublin-City Campus, Dublin, Ireland
| | - Abhimanyu Thaku
- Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Solan, India
| | - Anju K. Dhiman
- Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Solan, India
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10
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Wang H, Wang Q, Zhu J, Hu G. Comparison of high-pressure, freeze-thaw cycles and germination-parboiling treatments on lipids digestibility and rancidity of brown rice. Sci Rep 2022; 12:15667. [PMID: 36123341 PMCID: PMC9485233 DOI: 10.1038/s41598-022-19272-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2022] [Accepted: 08/26/2022] [Indexed: 11/25/2022] Open
Abstract
Brown rice (BR) contains more lipids, as compared with white rice, but its indigestibility and rancidity limit the consumer acceptability. Therefore, the objective of this study was to compare the effect of high-pressure (HP), freeze–thaw cycles (FTC) and germination-parboiling (GP) treatments on lipid in vitro digestibility and rancidity of BR. GP treated BR released the most fatty acids (especially palmitic acid and stearic acid) after in vitro digestion, followed by FTC treated BR. FTC treated BR kept the highest value of fat acidity during storage, while opposite results were observed in GP treated BR. Although HP treatment increased fat acidity value immediately, it slowed down the increase of fat acidity with storage. The results of conjugated dienes and malonaldehydes content in BR stored under accelerated conditions indicated better lipid oxidation stability after HP and GP treatment, and that it’s necessary for FTC treated BR products to be stored under anaerobic conditions.
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Affiliation(s)
- Hao Wang
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, 298 Deshengzhong Road, Hangzhou, 310021, China
| | - Qiang Wang
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, 298 Deshengzhong Road, Hangzhou, 310021, China
| | - Jiahong Zhu
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, 298 Deshengzhong Road, Hangzhou, 310021, China
| | - Guixian Hu
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, 298 Deshengzhong Road, Hangzhou, 310021, China.
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11
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Mollakhalili‐Meybodi N, Nejati R, Sayadi M, Nematollahi A. Novel nonthermal food processing practices: Their influences on nutritional and technological characteristics of cereal proteins. Food Sci Nutr 2022; 10:1725-1744. [PMID: 35702299 PMCID: PMC9179168 DOI: 10.1002/fsn3.2792] [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: 09/06/2021] [Revised: 01/09/2022] [Accepted: 02/09/2022] [Indexed: 11/13/2022] Open
Abstract
Cereals, as the main crops cultivated and consumed in the world, are a rich source of carbohydrates, proteins, dietary fiber, and minerals. Despite the nutritional importance, their technological applicability in food matrices is also considerably important to be determined. Cereal processing is done to achieve goals as increasing the shelf-life, obtaining the desired technological function, and enhancing the nutritional value. Nonthermal processing is preferred regarding its potential to provide beneficial impacts with minimum adverse effect. Technological functionality and nutritional performance are considered as the most basic challenges through cereal processing, with proteins as the main factor to take part in such roles. Technological and nutritional functionalities of proteins have been found to be changed through nonthermal processing, which is generally attributed to conformational and structural changes. Therefore, this study is aimed to investigate the impact of nonthermal processing on nutritional and technological characteristics of cereal proteins.
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Affiliation(s)
- Neda Mollakhalili‐Meybodi
- Department of Food Sciences and TechnologySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
- Research Center for Food Hygiene and SafetyShahid Sadoughi University of Medical SciencesYazdIran
| | - Roghayeh Nejati
- Department of Food Safety and HygieneSchool of HealthFasa University of Medical SciencesFasaIran
| | - Mehran Sayadi
- Department of Food Safety and HygieneSchool of HealthFasa University of Medical SciencesFasaIran
| | - Amene Nematollahi
- Department of Food Safety and HygieneSchool of HealthFasa University of Medical SciencesFasaIran
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Wang S, Zhou S, Wang L, Liu X, Ma Y, Tong L, Zhang Y, Wang F. Effect of an Environment Friendly Heat and Relative Humidity Approach on γ-Aminobutyric Acid Accumulation in Different Highland Barley Cultivars. Foods 2022; 11:foods11050691. [PMID: 35267324 PMCID: PMC8908996 DOI: 10.3390/foods11050691] [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: 01/24/2022] [Revised: 02/11/2022] [Accepted: 02/16/2022] [Indexed: 11/16/2022] Open
Abstract
In this study, heat and relative humidity (HRH) treatment was applied in highland barley for γ-aminobutyric acid (GABA) accumulation. Tibetan highland barley cultivars (25) were selected for comparison and analysis. HRH treatment could accumulate GABA in several hours with low moisture content and high temperature, and the grains were treated for 2.5 h at 65 °C in this study. The GABA content of processed grains under HRH optimal condition ranged from 26.91 to 76.28 mg·100 g−1, which was significantly higher than the initial content (12.78−43.00 mg·100 g−1). The highest GABA accumulation capacity was observed in two-row yellow cultivars (YT1), increasing from 36.52 to 76.28 mg·100 g−1. Correlation analysis showed that the accumulation of GABA after HRH treatment was positively and significantly (p < 0.05) correlated with the contents of protein (0.52), total free amino acids (0.68), threonine (0.53), serine (0.51), glutamate (0.69), glycine (0.49), alanine (0.46), cysteine (0.57), tyrosine (0.50), lysine (0.53), proline (0.40), and glutamate decarboxylase (GAD) activity (0.62), which were closely related to GABA-shunt pathway. The polyamines contents, diamine oxidase (DAO) and polyamine oxidase (PAO) activities, as the substrates and critical enzymes of polyamine degradation pathway, showed no significant correlation with GABA accumulation. The results suggested that the main pathway of GABA accumulation in highland barley under HRH treatment was GABA-shunt pathway.
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Affiliation(s)
- Shanshan Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (S.W.); (L.W.); (Y.M.); (L.T.)
- Institute of Food Science and Technology, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China;
| | - Sumei Zhou
- School of Food and Health, Beijing Technology and Business University, Beijing 100037, China;
| | - Lili Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (S.W.); (L.W.); (Y.M.); (L.T.)
| | - Xiaojiao Liu
- Institute of Food Science and Technology, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China;
| | - Yuling Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (S.W.); (L.W.); (Y.M.); (L.T.)
| | - Litao Tong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (S.W.); (L.W.); (Y.M.); (L.T.)
| | - Yuhong Zhang
- Institute of Food Science and Technology, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China;
- Correspondence: (Y.Z.); (F.W.)
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (S.W.); (L.W.); (Y.M.); (L.T.)
- Correspondence: (Y.Z.); (F.W.)
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13
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Ahire ML, Mundada PS, Nikam TD, Bapat VA, Penna S. Multifaceted roles of silicon in mitigating environmental stresses in plants. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2021; 169:291-310. [PMID: 34826705 DOI: 10.1016/j.plaphy.2021.11.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 09/23/2021] [Accepted: 11/09/2021] [Indexed: 05/28/2023]
Abstract
Food security relies on plant productivity and plant's resilience to climate change driven environmental stresses. Plants employ diverse adaptive mechanisms of stress-signalling pathways, antioxidant defense, osmotic adjustment, nutrient homeostasis and phytohormones. Over the last few decades, silicon has emerged as a beneficial element for enhancing plant growth productivity. Silicon ameliorates biotic and abiotic stress conditions by regulating the physiological, biochemical and molecular responses. Si-uptake and transport are facilitated by specialized Si-transporters (Lsi1, Lsi2, Lsi3, and Lsi6) and, the differential root anatomy has been shown to reflect in the varying Si-uptake in monocot and dicot plants. Silicon mediates a number of plant processes including osmotic, ionic stress responses, metabolic processes, stomatal physiology, phytohormones, nutrients and source-sink relationship. Further studies on the transcriptional and post-transcriptional regulation of the Si transporter genes are required for better uptake and transport in spatial mode and under different stress conditions. In this article, we present an account of the availability, uptake, Si transporters and, the role of Silicon to alleviate environmental stress and improve plant productivity.
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Affiliation(s)
- M L Ahire
- Department of Botany, Yashavantrao Chavan Institute of Science, Satara, 415 001, Maharashtra, India
| | - P S Mundada
- Department of Botany, Savitribai Phule Pune University, Pune, 411 007, Maharashtra, India; Department of Biotechnology, Yashavantrao Chavan Institute of Science, Satara, 415 001, Maharashtra, India
| | - T D Nikam
- Department of Botany, Savitribai Phule Pune University, Pune, 411 007, Maharashtra, India
| | - V A Bapat
- Department of Biotechnology, Shivaji University, Kolhapur, 416 004, Maharashtra, India
| | - Suprasanna Penna
- Homi Bhabha National Institute, Bhabha Atomic Research Centre, Mumbai, 400 094, Maharashtra, India.
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14
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Ding Y, Ban Q, Wu Y, Sun Y, Zhou Z, Wang Q, Cheng J, Xiao H. Effect of high hydrostatic pressure on the edible quality, health and safety attributes of plant-based foods represented by cereals and legumes: a review. Crit Rev Food Sci Nutr 2021:1-19. [PMID: 34839776 DOI: 10.1080/10408398.2021.2005531] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Consumers today are increasingly willing to reduce their meat consumption and adopt plant-based alternatives in their diet. As a main source of plant-based foods, cereals and legumes (CLs) together could make up for all the essential nutrients that humans consume daily. However, the consumption of CLs and their derivatives is facing many challenges, such as the poor palatability of coarse grains and vegetarian meat, the presence of anti-nutritional factors, and allergenic proteins in CLs, and the vulnerability of plant-based foods to microbial contamination. Recently, high hydrostatic pressure (HHP) technology has been used to tailor the techno-functionality of plant proteins and induce cold gelatinization of starch in CLs to improve the edible quality of plant-based products. The nutritional value (e.g., the bioavailability of vitamins and minerals, reduction of anti-nutritional factors of legume proteins) and bio-functional properties (e.g., production of bioactive peptides, increasing the content of γ-aminobutyric acid) of CLs were significantly improved as affected by HHP. Moreover, the food safety of plant-based products could be significantly improved as well. HHP lowered the risk of microbial contamination through the inactivation of numerous microorganisms, spores, and enzymes in CLs and alleviated the allergy symptoms from consumption of plant-based foods.
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Affiliation(s)
- Yangyue Ding
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Qingfeng Ban
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China.,Department of Food Science, University of Massachusetts, Amherst, MA, USA
| | - Yue Wu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yuxue Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Zhihao Zhou
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
| | - Qi Wang
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
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15
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Ruan Y, Cai Z, Deng Y, Pan D, Zhou C, Cao J, Chen X, Xia Q. An untargeted metabolomic insight into the high-pressure stress effect on the germination of wholegrain Oryza sativa L. Food Res Int 2021; 140:109984. [PMID: 33648219 DOI: 10.1016/j.foodres.2020.109984] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 12/02/2020] [Accepted: 12/09/2020] [Indexed: 12/18/2022]
Abstract
High hydrostatic pressure (HHP) technique is used as a novel abiotic stress factor for efficiently enhancing the biosynthesis of selected bioactive phytochemicals in germinated wholegrain, but the information about HHP stress-induced metabolic changes remains rather limited. Thus, the current work employed an untargeted gas chromatography-mass spectrometry-based metabolomic approach combining with multivariate models to analyze the effect of mild HHP stress (30 MPa/5 min) on the overall metabolome shifts of wholegrain brown rice (WBR) during germination. Simultaneously, major phenolics in germinated WBR (GBR) were detected by ultra-performance liquid chromatography/quadrupole time-of-flight mass spectrometry, to explore the potential relationship between HHP stress-induced rice metabolome alternations and the biotransformation of bioactive components. The results demonstrated that the influence of HHP stress on GBR metabolite profiles was defined by germination durations, as revealed by the differentiation of the stressed grains from the naturally germinated grains at different germination points according to principal component analysis. This was further confirmed by the results of orthogonal projections to latent structures discriminant analysis, in which the discriminating metabolites between naturally germinated and HHP-stressed grains varied across the germination process. The metabolite signatures differentiating natural and HHP-stressed germination included glycerol-3-phosphate, monosaccharides, gamma-aminobutyric acid, 2,3-butanediol, glyceryl-glycoside, amino acids and myo-inositol. Besides, HHP stress led to the increase in ribose, arabinitol, salicylic acid, azelaic acid and gamma-aminobutyric acid, as well as the reduced phenolic acids. These results demonstrated that HHP stress before germination matched with appropriate process parameters could be used as a promising technology to tailor metabolic features of germinated products, thus exerting targeted nutrition and health implications.
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Affiliation(s)
- Yifan Ruan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Zhendong Cai
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China
| | - Yun Deng
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Daodong Pan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Changyu Zhou
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China
| | - Jinxuan Cao
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China
| | - Xiaojia Chen
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macau
| | - Qiang Xia
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macau.
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16
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Wu SJ, Chang CY, Lai YT, Shyu YT. Increasing γ-Aminobutyric Acid Content in Vegetable Soybeans via High-Pressure Processing and Efficacy of Their Antidepressant-Like Activity in Mice. Foods 2020; 9:E1673. [PMID: 33207592 PMCID: PMC7696959 DOI: 10.3390/foods9111673] [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: 10/23/2020] [Revised: 11/10/2020] [Accepted: 11/13/2020] [Indexed: 01/06/2023] Open
Abstract
This study applied high-pressure processing (HPP) technology to enrich the gamma aminobutyric acid (GABA) content in vegetable soybeans and evaluated its antidepressant efficacy on mice, with depression induced by the unpredictable chronic mild stress (UCMS) model. The optimal conditions for HPP, storage time, and storage temperature, as well as antidepressant-like effects of vegetable soybeans, were evaluated and discussed. HPP could effectively and significantly increase GABA content in soybean, with optimum conditions at 200 MPa. The GABA content in the whole vegetable soybean was 436.05 mg/100 g. In mice animal tests, the tail suspension test (TST) showed that the immobility time of the GABA group was significantly shorter than that of the control group. The total travel distance in the open field test (OFT) showed that depressed mice fed with the GABA feed exhibited exploratory behavior. The GABA group showed a significantly higher degree of sucrose preference than the control group. Both results indicate that the GABA feed could effectively alleviate depressive symptomatology. Regarding biochemical parameters, the fecal and serum corticosterone (CORT) levels in the control group increased to 104.86 pg/mg after the onset of depression. In contrast, the fecal CORT level in the GABA group was significantly reduced to 23.98 pg/mg and was comparable to that in the control group (33.38 pg/mg). Reduced serum CORT level in the GABA group suggests an improvement in depressive symptomatology. The serotonin concentration was maintained in the GABA group after the induction of depression, suggesting its preventive activity. The HPP GABA-enriched soybeans exerted modulatory effects on the behaviors of depressed mice and displayed a potential for commercialization.
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Affiliation(s)
| | | | | | - Yuan-Tay Shyu
- Department of Horticulture and Landscape Architecture, National Taiwan University, No. 1, Section 4, Roosevelt Road, Taipei 10617, Taiwan; (S.-J.W.); (C.-Y.C.); (Y.-T.L.)
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17
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Meng L, Zhang W, Hui A, Wu Z. Effect of high hydrostatic pressure on pasting properties, volatile flavor components, and water distribution of cooked black rice. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14900] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Ling Meng
- Engineering Research Center of Bio‐Process of Ministry of Education School of Food and Biological Engineering Hefei University of Technology Hefei P. R. China
| | - Wencheng Zhang
- Engineering Research Center of Bio‐Process of Ministry of Education School of Food and Biological Engineering Hefei University of Technology Hefei P. R. China
| | - Ailing Hui
- Engineering Research Center of Bio‐Process of Ministry of Education School of Food and Biological Engineering Hefei University of Technology Hefei P. R. China
| | - Zeyu Wu
- Engineering Research Center of Bio‐Process of Ministry of Education School of Food and Biological Engineering Hefei University of Technology Hefei P. R. China
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18
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Tuoheti T, Rasheed HA, Meng L, Dong MS. High hydrostatic pressure enhances the anti-proliferative properties of lotus bee pollen on the human prostate cancer PC-3 cells via increased metabolites. JOURNAL OF ETHNOPHARMACOLOGY 2020; 261:113057. [PMID: 32505838 DOI: 10.1016/j.jep.2020.113057] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2020] [Revised: 04/09/2020] [Accepted: 05/31/2020] [Indexed: 06/11/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE The beneficial effects of bee pollen on prostate diseases are well known. Clinicians confirm that, in nonbacterial prostate diseases, bee pollen improves the condition of patients effectively. However, there is insufficient evidence to rate effectiveness of bee pollen on prostate cancer. AIM OF THE STUDY High hydrostatic pressure (HHP), an effective non-thermal technique to improve the nutritional quality and bio-functionality of plant-based foods, was used to increase the anti-proliferative properties of Lotus (Nelumbo nucifera) bee pollen (LBP) in prostate cancer PC-3 cells via enhancement of bioactive compounds. MATERIALS AND METHODS Freeze-dried lotus bee pollen produced from Fu Zhou city, Jiangxi province, China, was processed by high hydrostatic pressure (HHP). The anti-proliferative activities, apoptosis of ethanol and methanol extracts in prostate cancer PC-3 cells was evaluated using MTT method and Annexin-V/PI cell apoptosis assay kit, respectively. The changes of metabolites were determined using UPLC-Triple-TOF-MS analysis platform. RESULTS HHP treatment enhanced anti-proliferative activities, cell apoptosis, cell cycle disruption, glutathione-depletion in prostate cancer PC-3 cells. The metabolomics analysis showed that some metabolites such as chaetoglobosin A, glutathione oxidized, cyanidin 3-rutinoside, brassicoside, sophoranone, curcumin II, soyasaponin II were significantly increased (p < 0.05) after the HHP treatment, PCA results shown that these bioactive components have quite correlation with anti-proliferative activities of lotus bee pollen on the PC-3 cells. The results indicated that HHP enhances the anti-prostate cancer activity of lotus bee pollen via increased metabolites.
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Affiliation(s)
- Tuhanguli Tuoheti
- College of Food Science & Technology, Nanjing Agricultural University, 210095, Nanjing, Jiangsu, People's Republic of China
| | - Hafiz Abdul Rasheed
- College of Food Science & Technology, Nanjing Agricultural University, 210095, Nanjing, Jiangsu, People's Republic of China
| | - Ling Meng
- College of Food Science & Technology, Nanjing Agricultural University, 210095, Nanjing, Jiangsu, People's Republic of China
| | - Ming Sheng Dong
- College of Food Science & Technology, Nanjing Agricultural University, 210095, Nanjing, Jiangsu, People's Republic of China.
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19
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Wang H, Hu F, Wang C, Ramaswamy HS, Yu Y, Zhu S, Wu J. Effect of germination and high pressure treatments on brown rice flour rheological, pasting, textural, and structural properties. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14474] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Hao Wang
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Feifei Hu
- Zhejiang Yangshengtang Institute of Natural Medicine Ltd. Hangzhou Zhejiang China
| | - Chunfang Wang
- Crop Breeding & Cultivation Research Institute Shanghai Academy of Agricultural Sciences Shanghai China
| | - Hosahalli S. Ramaswamy
- Department of Food Science McGill University St‐Anne‐de‐Bellevue QC Canada
- Zhejiang University Hangzhou China
| | - Yong Yu
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Songming Zhu
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Jian Wu
- Agricultural Service Center of Zhengzi Town in Rong County Zigong China
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20
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Guan Q, Ding XW, Jiang R, Ouyang PL, Gui J, Feng L, Yang L, Song LH. Effects of hydrogen-rich water on the nutrient composition and antioxidative characteristics of sprouted black barley. Food Chem 2019; 299:125095. [PMID: 31279124 DOI: 10.1016/j.foodchem.2019.125095] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2019] [Revised: 06/26/2019] [Accepted: 06/26/2019] [Indexed: 01/03/2023]
Abstract
Hydrogen gas (H2), a multifunctional signaling molecule, has received increasing attention in recent years. In the present study, hydrogen-rich water (HRW) (2 ppm) was used for the processing of sprouted black barley (Hordeum distichum L.), and the results showed that the HRW treatment could significantly increase the germination rate and growth rate of black barley (P < 0.05). A chemical component analysis showed that in sprouted black barley, the HRW treatment could change the distribution of phytochemicals (e.g., the ionic strength of guanosine), increase the concentrations of free vanillic acid, coumaric acid, sinapic acid, conjugated sinapic acid, Ca and Fe and the hydroxyl radical scavenging rate, and decrease the protein, fat, starch and dietary fibre contents compared with the results obtained after treatment with ultra-pure water (P < 0.05). HRW can be used for the processing of sprouted grains to effectively increase their germination efficiency and concentrations of bioactive phytochemicals.
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Affiliation(s)
- Qi Guan
- Department of Food Science and Engineering, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xin-Wen Ding
- Department of Food Science and Engineering, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Rui Jiang
- Department of Food Science and Engineering, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Peng-Ling Ouyang
- Department of Food Science and Engineering, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Juan Gui
- Instrumental Analysis Center of Shanghai Jiao Tong University, Shanghai 200240, China
| | - Lei Feng
- Instrumental Analysis Center of Shanghai Jiao Tong University, Shanghai 200240, China
| | - Li Yang
- Department of Food Science and Engineering, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Li-Hua Song
- Department of Food Science and Engineering, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Research Center for Food Safety and Nutrition, Key Lab of Urban Agriculture (South), Bor S. Luh Food Safety Research Center, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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21
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Chitisankul WT, Murakami M, Tsukamoto C, Shimada K. Effects of long-term soaking on nutraceutical and taste characteristic components in Thai soybeans. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108432] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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22
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Meng L, Zhang W, Zhou X, Wu Z, Hui A, He Y, Gao H, Chen P. Effect of high hydrostatic pressure on the bioactive compounds, antioxidant activity and in vitro digestibility of cooked black rice during refrigerated storage. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.01.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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23
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Chen BY, Huang HW, Cheng MC, Wang CY. Influence of high-pressure processing on the generation of γ-aminobutyric acid and microbiological safety in coffee beans. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5625-5631. [PMID: 29700833 DOI: 10.1002/jsfa.9106] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/10/2017] [Revised: 04/23/2018] [Accepted: 04/24/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The aim of this study was to investigate the influence of high-pressure processing (HPP) on γ-aminobutyric acid (GABA) content, glutamic acid (Glu) content, glutamate decarboxylase (GAD) activity, growth of Aspergillus fresenii, and accumulated ochratoxin A (OTA) content in coffee beans. RESULTS The results indicated that coffee beans subjected to HPP at pressures ≥50 MPa for 5 min increased GAD activity and promoted the conversion of Glu to GABA, and showed a significantly doubling of GABA content compared with unprocessed coffee beans. Additionally, investigation of the influence of HPP on A. fresenii growth on coffee beans showed that application ≥400 MPa reduced A. fresenii concentrations to <1 log. Furthermore, during a 50-day storage period, we observed that a processing pressure of 600 MPa completely inhibited A. fresenii growth, and on day 50 the OTA content of coffee beans subjected to processing pressures of 600 MPa was 0.0066 μg g-1 , which was significantly lower than the OTA content of 0.1143 μg g-1 in the control group. CONCLUSION This study shows that HPP treatment can simultaneously increase GABA content and inhibit the growth of A. fresenii, thereby effectively reducing the production and accumulation of OTA and maintaining the microbiological safety of coffee beans. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Bang-Yuan Chen
- Department of Food Science, Fu Jen Catholic University, Taipei, Taiwan
| | - Hsiao-Wen Huang
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan
| | - Ming-Ching Cheng
- Department of Health Food, Chung Chou University of Science and Technology, Yuanlin, Taiwan
| | - Chung-Yi Wang
- Experimental Forest, National Taiwan University, Nantou, Taiwan
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24
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Xia Q, Green BD, Zhu Z, Li Y, Gharibzahedi SMT, Roohinejad S, Barba FJ. Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice ( Oryza sativa L.) - opportunities for enhancing food quality and health attributes. Crit Rev Food Sci Nutr 2018; 59:3349-3370. [PMID: 29993273 DOI: 10.1080/10408398.2018.1491829] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Rice is a globally important staple consumed by billions of people, and recently there has been considerable interest in promoting the consumption of wholegrain brown rice (WBR) due to its obvious advantages over polished rice in metabolically protective activities. This work highlights the effects of innovative processing technologies on the quality and functional properties of WBR in comparison with traditional approaches; and it is aimed at establishing a quantitative and/or qualitative link between physicochemical changes and high-efficient processing methods. Compared with thermal treatments, applications of innovative nonthermal techniques, such as high hydrostatic pressure (HHP), pulsed electric fields (PEF), ultrasound and cold plasma, are not limited to modifying physicochemical properties of WBR grains, since improvements in nutritional and functional components as well as a reduction in anti-nutritional factors can also be achieved through inducing related biochemical transformation. Much information about processing methods and parameters which influence WBR quality changes has been obtained, but simultaneously achieving the product stabilization and functionality of processed WBR grains requires a comprehensive evaluation of all the quality changes induced by different processing procedures as well as quantitative insights into the relationship between the changes and processing variables.
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Affiliation(s)
- Qiang Xia
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Brian D Green
- Institute for Global Food Security, Queen's University Belfast, Belfast, Northern Ireland, UK
| | - Zhenzhou Zhu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Yunfei Li
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | | | - Shahin Roohinejad
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA.,Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, València, 46100, Spain
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25
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Wang H, Zhu S, Ramaswamy HS, Hu F, Yu Y. Effect of high pressure processing on rancidity of brown rice during storage. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.042] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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26
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Xia Q, Wang L, Li Y. Exploring high hydrostatic pressure-mediated germination to enhance functionality and quality attributes of wholegrain brown rice. Food Chem 2018; 249:104-110. [DOI: 10.1016/j.foodchem.2018.01.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2017] [Revised: 12/31/2017] [Accepted: 01/01/2018] [Indexed: 02/07/2023]
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27
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Xia Q, Li Y. Mild high hydrostatic pressure pretreatments applied before soaking process to modulate wholegrain brown rice germination: An examination on embryo growth and physicochemical properties. Food Res Int 2018; 106:817-824. [PMID: 29579992 DOI: 10.1016/j.foodres.2018.01.052] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2017] [Revised: 01/05/2018] [Accepted: 01/20/2018] [Indexed: 12/23/2022]
Abstract
This investigation aimed to examine the effects of a novel processing pattern, combining high hydrostatic pressure (HHP) with germination, on the embryo growth and physicochemical characteristics of wholegrain brown rice (WBR). WBR grains were firstly subjected to mild HHP stress (30-90 MPa/5 min) and then incubated at 37 °C for 52 h for obtaining germinated samples (GBR). The results showed that HHP shock resulted in a delayed embryo growth of WBR grains, maintaining acceptable sprouting rates ranging from 65% to 76% when germination was finished. The contents of gama-aminobutyric acid in GBR were greatly increased responding to HHP stress, showing pressure intensities dependent. Total digestible and resistant starch contents in samples stressed at 60/90 MPa were decreased, mainly associated with high pressure-induced amorphization as revealed by SEM imaging and FTIR, which promoted starch hydrolysis during germination. Besides, the levels of zinc and iron were influenced by HHP pretreatments due to the high pressure-mediated degradation behavior for phytic acids. The storability of HHP-stressed GBR grains was significantly enhanced through reducing free fatty acids formation and maintaining color stability during a storage testing. These results obtained from the current work demonstrated that mild HHP stress pretreatment prior to germination process could be used as a promising strategy to modulate certain physicochemical characteristics of WBR products.
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Affiliation(s)
- Qiang Xia
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Yunfei Li
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China.
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28
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Abstract
Purpose
The purpose of this study is to discuss recent research on arabinoxylans from rice bran and wheat byproducts and their immunomodulatory potentials. Also, a potential receptor for arabinoxylans is proposed in relation to arabinoxylans structure.
Design/methodology/approach
This review summarises recent publications on arabinoxylans from rice bran and wheat, classification of arabinoxylans, a brief background on their method of extraction and their immunomodulatory potentials as they induce pro-inflammatory response in vitro, in vivo and in humans. The mechanism of action in which arabinoxylans modulate the immune activity is yet to be discovered, However, the authors have proposed a potential receptor for arabinoxylans in relation to arabinoxylans structure and molecular weight.
Findings
The effects of arabinoxylans from rice bran and wheat on the immune response was found to cause a pro-inflammatory response in vitro, in vivo and in humans. Also, the immune response depends on arabinoxylans structure, the degree of branching and origin.
Originality/value
This review paper focuses on the effects of arabinoxylans from rice bran and wheat on immunomodulatory potentials in vitro, in vivo and in humans. A new mechanism of action has been proposed based on the literature and via linking between arabinoxylans and lipopolysaccharide structure, molecular weight and suggested proposed receptor, which might be activated via both of them.
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29
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Xia Q, Li Y. Ultra-high pressure effects on color, volatile organic compounds and antioxidants of wholegrain brown rice (Oryza sativa L.) during storage: A comparative study with high-intensity ultrasound and germination pretreatments. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.12.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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30
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Singh A, Sharma S. Bioactive components and functional properties of biologically activated cereal grains: A bibliographic review. Crit Rev Food Sci Nutr 2018; 57:3051-3071. [PMID: 26466514 DOI: 10.1080/10408398.2015.1085828] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Whole grains provide energy, nutrients, fibers, and bioactive compounds that may synergistically contribute to their protective effects. A wide range of these compounds is affected by germination. While some compounds, such as β-glucans are degraded, others, like antioxidants and total phenolics are increased by means of biological activation of grains. The water and oil absorption capacity as well as emulsion and foaming capacity of biologically activated grains are also improved. Application of biological activation of grains is of emerging interest, which may significantly enhance the nutritional, functional, and bioactive content of grains, as well as improve palatability of grain foods in a natural way. Therefore, biological activation of cereals can be a way to produce food grains enriched with health-promoting compounds and enhanced functional attributes.
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Affiliation(s)
- Arashdeep Singh
- a Department of Food Science and Technology , Punjab Agricultural University , Ludhiana , Punjab , India
| | - Savita Sharma
- a Department of Food Science and Technology , Punjab Agricultural University , Ludhiana , Punjab , India
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31
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Ding J, Ulanov AV, Dong M, Yang T, Nemzer BV, Xiong S, Zhao S, Feng H. Enhancement of gama-aminobutyric acid (GABA) and other health-related metabolites in germinated red rice (Oryza sativa L.) by ultrasonication. ULTRASONICS SONOCHEMISTRY 2018; 40:791-797. [PMID: 28946487 DOI: 10.1016/j.ultsonch.2017.08.029] [Citation(s) in RCA: 67] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2017] [Revised: 08/13/2017] [Accepted: 08/27/2017] [Indexed: 05/23/2023]
Abstract
Red rice (Oryza sativa L.) that has a red (reddish brown) bran layer in de-hulled rice is known to contain rich biofunctional components. Germination is an effective technique to improve the nutritional quality, digestibility, and flavor of de-hulled rice. Ultrasonication, a form of physical stimulation, has been documented as a novel approach to improve the nutritional quality of plant-based food. This study was undertaken to test the use of ultrasound to enhance the nutritional value of red rice. Ultrasonication (5min, 16W/L) was applied to rice during soaking or after 66h germination. Changes of metabolites (amino acids, sugars, and organic acids) in red rice treated by ultrasonication were determined using a GC/MS plant primary metabolomics analysis platform. Differential expressed metabolites were identified through multivariate statistical analysis. Results showed that γ-aminobutyric acid (GABA) and riboflavin (vitamin B2) in red rice significantly increased after germination for 72h, and then experienced a further increase after treatment by ultrasound at different stages during germination. The metabolomics analysis showed that some plant metabolites, i.e. GABA, O-phosphoethanolamine, and glucose-6-phosphate were significantly increased after the ultrasonic treatment (VIP>1.5) in comparison with the untreated germinated rice. The findings of this study showed that controlled germination with ultrasonic stress is an effective method to enhance GABA and other health-promoted components in de-hulled rice.
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Affiliation(s)
- Junzhou Ding
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA; College of Food Sciences and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Alexander V Ulanov
- Roy J. Carver Biotechnology Center, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Mengyi Dong
- Department of Nutrition and Food Studies, George Mason University, Fairfax, VA 22030, USA
| | - Tewu Yang
- MOA Key Laboratory of Crop Ecophysiology and Farming System in the Middle Reaches of the Yangtze River, College of Plant Sciences and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | | | - Shanbai Xiong
- College of Food Sciences and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Siming Zhao
- College of Food Sciences and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Hao Feng
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.
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32
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Fadel A, Plunkett A, Li W, Tessu Gyamfi VE, Nyaranga RR, Fadel F, Dakak S, Ranneh Y, Salmon Y, Ashworth JJ. Modulation of innate and adaptive immune responses by arabinoxylans. J Food Biochem 2017. [DOI: 10.1111/jfbc.12473] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Abdulmannan Fadel
- Department of Food and Nutrition, School of Health Psychology and Social Care; Manchester Metropolitan University; Manchester M15 6BH United Kingdom
- Faculty of Science and Engineering, School of Healthcare Science; Manchester Metropolitan Univeristy; Manchester M1 5GD United Kingdom
| | - Andrew Plunkett
- Department of Food and Nutrition, School of Health Psychology and Social Care; Manchester Metropolitan University; Manchester M15 6BH United Kingdom
| | - Weili Li
- Institute of Food Science & Innovation; University of Chester; Chester CH1 4BJ United Kingdom
| | - Vivian Elewosi Tessu Gyamfi
- Department of Food and Nutrition, School of Health Psychology and Social Care; Manchester Metropolitan University; Manchester M15 6BH United Kingdom
| | - Rosemarie Roma Nyaranga
- Department of Food and Nutrition, School of Health Psychology and Social Care; Manchester Metropolitan University; Manchester M15 6BH United Kingdom
| | - Fatma Fadel
- Independent Researcher, Al-Baha University; Al Bahah Saudi Arabia
| | - Suaad Dakak
- Faculty of Pharmacy and Medical Sciences; Al-Ahliyya Amman University; Amman Jordan
| | - Yazan Ranneh
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences; Universiti Putra Malaysia; Serdang Malaysia
| | - Yasser Salmon
- Veteriner Fakultesi, Istanbul Universitesi; Istanbul Turkey
| | - Jason J Ashworth
- Faculty of Science and Engineering, School of Healthcare Science; Manchester Metropolitan Univeristy; Manchester M1 5GD United Kingdom
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33
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Fadel A, Mahmoud AM, Ashworth JJ, Li W, Ng YL, Plunkett A. Health-related effects and improving extractability of cereal arabinoxylans. Int J Biol Macromol 2017; 109:819-831. [PMID: 29133103 DOI: 10.1016/j.ijbiomac.2017.11.055] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2017] [Revised: 10/26/2017] [Accepted: 11/09/2017] [Indexed: 02/08/2023]
Abstract
Arabinoxylans (AXs) are major dietary fibers. They are composed of backbone chains of β-(1-4)-linked xylose residues to which α-l-arabinose are linked in the second and/or third carbon positions. Recently, AXs have attracted a great deal of attention because of their biological activities such as their immunomodulatory potential. Extraction of AXs has some difficulties; therefore, various methods have been used to increase the extractability of AXs with varying degrees of success, such as alkaline, enzymatic, mechanical extraction. However, some of these treatments have been reported to be either expensive, such as enzymatic treatments, or produce hazardous wastes and are non-environmentally friendly, such as alkaline treatments. On the other hand, mechanical assisted extraction, especially extrusion cooking, is an innovative pre-treatment that has been used to increase the solubility of AXs. The aim of the current review article is to point out the health-related effects and to discuss the current research on the extraction methods of AXs.
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Affiliation(s)
- Abdulmannan Fadel
- Department of Food and Nutrition, School of Health Psychology and Social Care, Manchester Metropolitan University, Manchester, United Kingdom
| | - Ayman M Mahmoud
- Physiology Division, Department of Zoology, Faculty of Science, Beni-Suef University, Egypt; Department of Endocrinology, Diabetes and Nutrition, Charité-University Medicine Berlin, Germany; Department of Endocrinology, Diabetes and Nutrition at the Center for Cardiovascular Research (CCR), Charité-University Medicine Berlin, Germany.
| | - Jason J Ashworth
- School of Healthcare Science, Faculty of Science and Engineering, Manchester Metropolitan University, Manchester, United Kingdom
| | - Weili Li
- Institute of Food Science & Innovation, University of Chester, Chester, United Kingdom
| | - Yu Lam Ng
- Department of Food and Nutrition, School of Health Psychology and Social Care, Manchester Metropolitan University, Manchester, United Kingdom
| | - Andrew Plunkett
- Department of Food and Nutrition, School of Health Psychology and Social Care, Manchester Metropolitan University, Manchester, United Kingdom
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34
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Xu L, Yang N, Wu F, Jin Z, Xu X. Effect of acid pretreatment on the physicochemical and antioxidant properties of germinated adlay (
Coix lachryma‐jobi
L.). J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Lei Xu
- State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxi 214122 People's Republic of China
- School of Food Science and TechnologyJiangnan UniversityWuxi 214122 People's Republic of China
| | - Na Yang
- State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxi 214122 People's Republic of China
- School of Food Science and TechnologyJiangnan UniversityWuxi 214122 People's Republic of China
| | - Fengfeng Wu
- State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxi 214122 People's Republic of China
- School of Food Science and TechnologyJiangnan UniversityWuxi 214122 People's Republic of China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxi 214122 People's Republic of China
- School of Food Science and TechnologyJiangnan UniversityWuxi 214122 People's Republic of China
- Synergetic Innovation Center of Food Safety and NutritionJiangnan UniversityWuxi 214122 People's Republic of China
| | - Xueming Xu
- State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxi 214122 People's Republic of China
- School of Food Science and TechnologyJiangnan UniversityWuxi 214122 People's Republic of China
- Synergetic Innovation Center of Food Safety and NutritionJiangnan UniversityWuxi 214122 People's Republic of China
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35
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Poojary MM, Dellarosa N, Roohinejad S, Koubaa M, Tylewicz U, Gómez-Galindo F, Saraiva JA, Rosa MD, Barba FJ. Influence of Innovative Processing on γ-Aminobutyric Acid (GABA) Contents in Plant Food Materials. Compr Rev Food Sci Food Saf 2017; 16:895-905. [DOI: 10.1111/1541-4337.12285] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2017] [Revised: 06/12/2017] [Accepted: 06/14/2017] [Indexed: 12/11/2022]
Affiliation(s)
- Mahesha M. Poojary
- Dept. of Food Science; Univ. of Copenhagen; Rolighedsvej 26 1958 Frederiksberg C Denmark
- with Discipline of Laboratory Medicine, School of Health and Biomedical Sciences; RMIT Univ.; 3083 Bundoora Australia
- also with Chemistry Section, School of Science and Technology; Univ. of Camerino; via S. Agostino 1 62032 Camerino Italy
| | - Nicolò Dellarosa
- Dept. of Agricultural and Food Sciences; Univ. of Bologna; Cesena Italy
| | - Shahin Roohinejad
- Dept. of Food Technology and Bioprocess Engineering, Max Rubner-Institut; Federal Research Inst. of Nutrition and Food; Haid-und-Neu-Straße 9 76131 Karlsruhe Germany
- with Burn and Wound Healing Research Center, Div. of Food and Nutrition; Shiraz Univ. of Medical Sciences; Shiraz Iran
| | - Mohamed Koubaa
- Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu; Univ. de Technologie de Compiègne; CS 60319 60203 Compiègne Cedex France
| | - Urszula Tylewicz
- Dept. of Agricultural and Food Sciences; Univ. of Bologna; Cesena Italy
| | - Federico Gómez-Galindo
- Food Technology, Engineering and Nutrition; Lund Univ.; Naturvetarvägen 14 SE- 22362 Lund Sweden
| | - Jorge A. Saraiva
- QOPNA, Chemistry Dept.; Univ. of Aveiro; Campus Universitário de Santiago 3810-193 Aveiro Portugal
| | - Marco Dalla Rosa
- Dept. of Agricultural and Food Sciences; Univ. of Bologna; Cesena Italy
- Interdepartmental Centre for Agri-Food Industrial Research; Univ. of Bologna; Cesena Italy
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Dept., Faculty of Pharmacy; Univ. de València; Avda. Vicent Andrés Estellés, s/n 46100 Burjassot València Spain
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36
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Minerals in vitro bioaccessibility and changes in textural and structural characteristics of uncooked pre-germinated brown rice influenced by ultra-high pressure. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.07.018] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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37
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Xia Q, Mei J, Yu W, Li Y. High hydrostatic pressure treatments enhance volatile components of pre-germinated brown rice revealed by aromatic fingerprinting based on HS-SPME/GC–MS and chemometric methods. Food Res Int 2017; 91:103-114. [DOI: 10.1016/j.foodres.2016.12.001] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2016] [Revised: 11/24/2016] [Accepted: 12/04/2016] [Indexed: 12/29/2022]
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38
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Xia Q, Wang L, Xu C, Mei J, Li Y. Effects of germination and high hydrostatic pressure processing on mineral elements, amino acids and antioxidants in vitro bioaccessibility, as well as starch digestibility in brown rice (Oryza sativa L.). Food Chem 2016; 214:533-542. [PMID: 27507507 DOI: 10.1016/j.foodchem.2016.07.114] [Citation(s) in RCA: 78] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2016] [Revised: 07/17/2016] [Accepted: 07/19/2016] [Indexed: 01/10/2023]
Abstract
The effects of germination and high hydrostatic pressure (HHP) processing on the in vitro bioaccessibility of mineral elements, amino acids (AAs), antioxidants and starch in brown rice (BR) were investigated. Germinated BR (GBR) was obtained by incubating at 37°C for 36h and then subjected to HHP treatments at 0.1, 100, 300 and 500MPa for 10min. The in vitro bioaccessibility of calcium and copper was increased by 12.59-52.17% and 2.87-23.06% after HHP, respectively, but bioaccessible iron was decreased. In addition, HHP significantly improved individual AAs, particularly indispensable AAs and gama-aminobutyric acid, as well as bioaccessible total antioxidant activities and starch resistance to enzymatic hydrolysis. However, germination greatly increased starch digestibility. Atomic force microscopy characterization suggested an obvious structural change in bran fraction at pressures above 300MPa. These results can help to understand the effects of germination and HHP technologies on nutrients bioaccessibility and develop appropriate processing conditions.
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Affiliation(s)
- Qiang Xia
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Liping Wang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Congcong Xu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Jun Mei
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yunfei Li
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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39
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Liu L, Wen W, Zhang R, Wei Z, Deng Y, Xiao J, Zhang M. Complex enzyme hydrolysis releases antioxidative phenolics from rice bran. Food Chem 2016; 214:1-8. [PMID: 27507440 DOI: 10.1016/j.foodchem.2016.07.038] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2016] [Revised: 05/30/2016] [Accepted: 07/05/2016] [Indexed: 11/19/2022]
Abstract
In this study, phenolic profiles and antioxidant activity of rice bran were analyzed following successive treatment by gelatinization, liquefaction and complex enzyme hydrolysis. Compared with gelatinization alone, liquefaction slightly increased the total amount of phenolics and antioxidant activity as measured by ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) assays. Complex enzyme hydrolysis significantly increased the total phenolics, flavonoids, FRAP and ORAC by 46.24%, 79.13%, 159.14% and 41.98%, respectively, compared to gelatinization alone. Furthermore, ten individual phenolics present in free or soluble conjugate forms were also analyzed following enzymatic processing. Ferulic acid experienced the largest release, followed by protocatechuic acid and then quercetin. Interestingly, a major proportion of phenolics existed as soluble conjugates, rather than free form. Overall, complex enzyme hydrolysis releases phenolics, thus increasing the antioxidant activity of rice bran extract. This study provides useful information for processing rice bran into functional beverage rich in phenolics.
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Affiliation(s)
- Lei Liu
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
| | - Wei Wen
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
| | - Ruifen Zhang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
| | - Zhencheng Wei
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
| | - Yuanyuan Deng
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
| | - Juan Xiao
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
| | - Mingwei Zhang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
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TIANSAWANG K, LUANGPITUKSA P, VARANYANOND W, HANSAWASDI C. GABA (γ-aminobutyric acid) production, antioxidant activity in some germinated dietary seeds and the effect of cooking on their GABA content. FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.0080] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Kasarin TIANSAWANG
- Mahidol University, Thailand; Center of Excellence on Agricultural Biotechnology, Thailand
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41
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Kim MY, Lee SH, Jang GY, Li M, Lee YR, Lee J, Jeong HS. Influence of Applied Pressure on Bioactive Compounds of Germinated Rough Rice (Oryza sativa L.). FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1565-1] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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