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Tang N, Xing X, Li H, Suo B, Wang Y, Ai Z, Yang Y. Co-culture fermentation by Saccharomycopsis fibuligera and lactic acid bacteria improves bioactivity and aroma profile of wheat bran and the bran-containing Chinese steamed bread. Food Res Int 2024; 182:114179. [PMID: 38519191 DOI: 10.1016/j.foodres.2024.114179] [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: 12/20/2023] [Revised: 02/24/2024] [Accepted: 02/28/2024] [Indexed: 03/24/2024]
Abstract
Co-culture fermentation with yeast and lactic acid bacteria (LAB) exhibits advantages in improving the bioactivity and flavor of wheat bran compared to single-culture fermentation, showing application potentials in bran-containing Chinese steamed bread (CSB). To explore the effects of combination of yeast and different LAB on the bioactivity and flavor of fermented wheat bran, this study analyzed the physicochemical properties, phytate degradation capacity, antioxidant activities, and aroma profile of wheat bran treated with co-culture fermentation by Saccharomycopsis fibuligera and eight different species of LAB. Further, the phenolic acid composition, antioxidant activities, texture properties, aroma profile, and sensory quality of CSB containing fermented wheat bran were evaluated. The results revealed that co-culture fermentation brought about three types of volatile characteristics for wheat bran, including ester-feature, alcohol and acid-feature, and phenol-feature, and the representative strain combinations for these characteristics were S. fibuligera with Limosilactobacillus fermentum, Pediococcus pentosaceus, and Latilactobacillus curvatus, respectively. Co-culture fermentation by S. fibuligera and L. fermentum for 36 h promoted acidification with a phytate degradation rate reaching 51.70 %, and improved the production of volatile ethyl esters with a relative content of 58.47 % in wheat bran. Wheat bran treated with co-culture fermentation by S. fibuligera and L. curvatus for 36 h had high relative content of 4-ethylguaiacol at 52.81 %, and exhibited strong antioxidant activities, with ABTS•+ and DPPH• scavenging rates at 65.87 % and 69.41 %, respectively, and ferric reducing antioxidant power (FRAP) at 37.91 μmol/g. In addition, CSB containing wheat bran treated with co-culture fermentation by S. fibuligera and L. fermentum showed a large specific volume, soft texture, and pleasant aroma, and received high sensory scores. CSB containing wheat bran treated with co-culture fermentation by S. fibuligera and L. curvatus, with high contents of 4-ethylguaiacol, 4-vinylguaiacol, ferulic acid, vanillin, syringaldehyde, and protocatechualdehyde, demonstrated strong antioxidant activities. This study is beneficial to the comprehensive utilization of wheat bran resources and provides novel insights into the enhancement of functions and quality for CSB.
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Affiliation(s)
- Ning Tang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China
| | - Xiaolong Xing
- College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China
| | - Huipin Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China; National R&D Center For Frozen Rice&Wheat Products Processing Technology, Zhengzhou 450002, China
| | - Biao Suo
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China; National R&D Center For Frozen Rice&Wheat Products Processing Technology, Zhengzhou 450002, China
| | - Yuhong Wang
- Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China; College of Food Engineering, Henan Vocational College of Agricultural, Zhengzhou 451450, China
| | - Zhilu Ai
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China; National R&D Center For Frozen Rice&Wheat Products Processing Technology, Zhengzhou 450002, China.
| | - Yong Yang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China; National R&D Center For Frozen Rice&Wheat Products Processing Technology, Zhengzhou 450002, China.
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2
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Arora R, Chandel AK. Unlocking the potential of low FODMAPs sourdough technology for management of irritable bowel syndrome. Food Res Int 2023; 173:113425. [PMID: 37803764 DOI: 10.1016/j.foodres.2023.113425] [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: 05/08/2023] [Revised: 08/27/2023] [Accepted: 08/29/2023] [Indexed: 10/08/2023]
Abstract
Consumption of high FODMAP (Fermentable Oligo-, Di-, and Monosaccharides and Polyols) diet is the leading cause of alteration in the human gut microbiome, thereby, causing irritable bowel syndrome (IBS). Therefore, sourdough technology can be exploited for reduction of FODMAPs in various foods to alleviate the symptoms of IBS. Several microorganisms viz. Pichia fermentans, Lactobacillus fetmentum, Saccharomyces cerevisiae, Torulaspora delbrueckii, Kluyveromyces marxianus etc. have been identified for the production of low FODMAP type II sourdough fermented products. However, more research on regulation of end-product and volatilome profile is required for maximal exploitation of FODMAP-reducing microorganisms. Therefore, the present review is focused on utilisation of lactic acid bacteria and yeasts, alone and in synergy, for the production of low FODMAP sourdough foods. Moreover, the microbial bioprocessing of cereal and non-cereal based low FODMAP fermented sourdough products along with their nutritional and therapeutic benefits have been elaborated. The challenges and future prospects for the production of sourdough fermented low FODMAP foods, thereby, bringing out positive alterations in gut microbiome, have also been discussed.
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Affiliation(s)
- Richa Arora
- Department of Microbiology, Punjab Agricultural University, Ludhiana, Punjab 141004, India
| | - Anuj K Chandel
- Department of Biotechnology, Engineering School of Lorena (EEL), University of São Paulo, Lorena SP 12.602-810, Brazil.
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3
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Liang C, Guan Z, Wei K, Yu W, Wang L, Chen X, Wang Y. Characteristics of antioxidant capacity and metabolomics analysis of flavonoids in the bran layer of green glutinous rice (Oryza sativa L. var. Glutinosa Matsum). Sci Rep 2023; 13:16372. [PMID: 37773271 PMCID: PMC10541414 DOI: 10.1038/s41598-023-43466-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Accepted: 09/24/2023] [Indexed: 10/01/2023] Open
Abstract
Green glutinous rice is a unique genetic germplasm that has yet to be adequately studied. This study investigated antioxidant capacity and flavonoid metabolites in the bran layer of green glutinous rice (LvH) compared to purple (HeiH), red (HongH) and white (GJG) varieties. The results showed that LvH bran had significantly higher content of total flavonoids and anthocyanin than that of HongH (1.91-fold and 4.34-fold) and GJG (2.45-fold and 13.30-fold). LvH bran also showed significantly higher levels of vitamin B1 and vitamin E than that of HeiH (1.94-fold and 1.15-fold) and HongH (1.22-fold and 1.13-fold), indicating that green glutinous rice bran was rich in bioactive components. LvH bran showed significantly lower IC50 values for scavenging DPPH and ATBS radicals than GJG and even significantly lower IC50 value for scavenging DPPH radicals than HongH, highlighting its potential as an effective source of antioxidants. LvH bran had significantly different downstream metabolite synthesis in the flavonoid pathway compared to HeiH, HongH, and GJG, with 40, 26, and 22 different metabolites, 23, 20, and 33 up-regulated differentially expressed metabolites (DEMs), and 73, 50, and 13 down-regulated DEMs, respectively. Of the 139 flavonoid metabolites identified in colored rice bran, 26 metabolites showed significant positive correlation with both ABTS and DPPH radical scavenging capacity. Typically, quercetin derivatives showed potential for evaluating the antioxidant capacity of colored rice bran. These findings offer valuable insights into the antioxidant properties of green glutinous rice bran and provide references for better understanding of flavonoid metabolites in different colored rice bran.
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Affiliation(s)
- Chenggang Liang
- Institution of Plant Genetics and Breeding, Guizhou Normal University, Guiyang, 550001, China
| | - Zhixiu Guan
- Institution of Plant Genetics and Breeding, Guizhou Normal University, Guiyang, 550001, China
| | - Kesu Wei
- Guizhou Academy of Tobacco Science, Guiyang, 550003, China.
| | - Wujuan Yu
- Institution of Plant Genetics and Breeding, Guizhou Normal University, Guiyang, 550001, China
| | - Li Wang
- Institution of Plant Genetics and Breeding, Guizhou Normal University, Guiyang, 550001, China
| | - Xuling Chen
- Institution of Plant Genetics and Breeding, Guizhou Normal University, Guiyang, 550001, China
| | - Yan Wang
- Institution of Plant Genetics and Breeding, Guizhou Normal University, Guiyang, 550001, China.
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4
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Xiao J, Fang K, Zhang S, Jiang S, Liu T, Lv M, Liao M, Cao H, Shi Y. Inhalation bioaccessibility of inhaled triazole fungicides and health risk assessment during spraying. PEST MANAGEMENT SCIENCE 2023; 79:1768-1776. [PMID: 36627764 DOI: 10.1002/ps.7354] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 12/19/2022] [Accepted: 01/11/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Ambient air pollution caused by pesticide drift has received great attention. To accurately evaluate the health risk of inhaled pesticides, bioaccessibility should be considered. However, methods to reliably assess pesticide residues remain limited, hindering the precise estimation of exposure assessment. We aimed to optimize an in vitro method for the inhalation bioaccessibility (IBA) measurement of triazole fungicides and to incorporate this into inhalation exposure assessment during pesticide spraying. RESULTS The IBA of triazole fungicides increased logarithmically with extraction duration, plateauing after 6 h. The frequency of agitation displayed a similar pattern, whereas the ratio of solid to liquid between 1/1500 and 1/250 was considerably negatively associated. The predicted values (35.9-53.5%) for IBA based on optimized methodological parameters determined using a response surface methodology showed an acceptable deviation from experimental values (30.7-50.8%), suggesting feasibility for in vitro IBA measurement. Incorporating IBA into calculations of inhalation exposure amount (IE) yielded a value of 8.5 × 10-7 -2.1 × 10-5 mg kg-1 day-1 , a 50-68% reduction compared to IE based on total amount. Additionally, the safety exposure threshold was determined for triazole fungicides using benchmark dose modelling of data from lung A549 cell proliferation toxicity assays, and in this context, margin of exposure (MOE) values were calculated to be within an acceptable level. CONCLUSION This in vitro method supplements bioaccessibility evaluation based on pesticide inhalation exposure, along with the risk to human health. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jinjing Xiao
- School of Plant Protection, Anhui Agricultural University, Hefei, China
- Anhui Province Key Laboratory of Integrated Pest Management on Crops, Hefei, China
| | - Ke Fang
- School of Plant Protection, Anhui Agricultural University, Hefei, China
- Anhui Province Key Laboratory of Integrated Pest Management on Crops, Hefei, China
| | - Sidong Zhang
- Anhui Province Key Laboratory of Integrated Pest Management on Crops, Hefei, China
- School of Resource & Environment, Anhui Agricultural University, Hefei, China
| | - Siyuan Jiang
- School of Plant Protection, Anhui Agricultural University, Hefei, China
- Anhui Province Key Laboratory of Integrated Pest Management on Crops, Hefei, China
| | - Tianhe Liu
- School of Plant Protection, Anhui Agricultural University, Hefei, China
| | - Mengjiao Lv
- School of Plant Protection, Anhui Agricultural University, Hefei, China
| | - Min Liao
- School of Plant Protection, Anhui Agricultural University, Hefei, China
- Anhui Province Key Laboratory of Integrated Pest Management on Crops, Hefei, China
| | - Haiqun Cao
- School of Plant Protection, Anhui Agricultural University, Hefei, China
- Anhui Province Key Laboratory of Integrated Pest Management on Crops, Hefei, China
| | - Yanhong Shi
- Anhui Province Key Laboratory of Integrated Pest Management on Crops, Hefei, China
- School of Resource & Environment, Anhui Agricultural University, Hefei, China
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5
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Lai SF, Chen YW, Lee SM, Huang HY, Huang YH, Lu YC, Chen CW. Development and Optimization of Black Rice (Oryza sativa L.) Sourdough Fermented by Levilactobacillus brevis LUC 247 for Physicochemical Characteristics and Antioxidant Capacity. Foods 2023; 12:foods12071389. [PMID: 37048210 PMCID: PMC10093180 DOI: 10.3390/foods12071389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 03/08/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023] Open
Abstract
This study used Levilactobacillus brevis LUC 247 to ferment black rice sourdough, made into Type III black rice sourdough powder to produce black rice sourdough bread. The composition analysis, antioxidant capacity, and storage stability of the black rice sourdough bread with different proportions of black rice powder (0–60%) and fermented for different lengths of time (0–48 h) were discussed. The results showed that the black rice sourdough had the maximum lactic acid bacteria count (9 Log CFU/g) during 12 to 36 h of fermentation. The titratable acid, lactic acid, and acetic acid yields increased with the fermentation time and the proportion of black rice powder. The total anthocyanin content and antioxidant capacity increased with the fermentation time. The hardness and chewiness of the black rice sourdough bread were positively correlated with the black rice sourdough powder content and increased with storage time. In addition, the growth of fungi was significantly slowed as the additional level of black rice sourdough powder increased.
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6
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Mashau ME, Mukwevho TA, Ramashia SE, Siwela M. The influence of Bambara groundnut ( Vigna subterranean) flour on the nutritional, physical and antioxidant properties of steamed bread. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2022.2130435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Mpho Edward Mashau
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
| | - Thompho Admire Mukwevho
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
| | - Shonisani Eugenia Ramashia
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
| | - Muthulisi Siwela
- Department of Dietetics and Human Nutrition, School of Agricultural, Earth and Environmental Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal, Pietermaritzburg, South Africa
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7
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The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread. Foods 2022; 11:foods11213328. [PMID: 36359940 PMCID: PMC9656163 DOI: 10.3390/foods11213328] [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: 09/02/2022] [Revised: 10/15/2022] [Accepted: 10/18/2022] [Indexed: 11/24/2022] Open
Abstract
Rice bran (RB) is a valuable byproduct derived from rice milling that represents an excellent opportunity for dietary inclusion. Bioactive components with antioxidant potential have been reported in RB, gaining the considerable attention of researchers. However, RB requires a stabilization process after milling to prevent it from becoming rancid and promote its commercial consumption. The aim of this study was to evaluate the effects of substituting stabilized rice bran (SRB) for wheat flour at levels of 10, 15, 20 and 25% on the proximate composition, dietary fiber, dough rheology, antioxidant properties, content of bioactive compounds, and sensory attributes of white wheat-based bread. Results indicated that the incorporation of SRB increased the bread’s insoluble dietary fiber, phytic acid, total polyphenol content, γ-oryzanol, γ-aminobutyric acid, and antioxidant properties, while decreased its water absorption capacity, elasticity, volume, β-glucans, and soluble dietary fiber content. Moreover, substituting wheat flour for SRB at levels higher than 15% affected sensory attributes, such as color, odor, flavor, and softness. This study highlights the potential application of SRB flour in bread-making to increase nutritional, and functional properties of white wheat bread.
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8
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Andriani R, Subroto T, Ishmayana S, Kurnia D. Enhancement Methods of Antioxidant Capacity in Rice Bran: A Review. Foods 2022; 11:foods11192994. [PMID: 36230070 PMCID: PMC9564381 DOI: 10.3390/foods11192994] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Revised: 09/19/2022] [Accepted: 09/20/2022] [Indexed: 11/30/2022] Open
Abstract
Rice (Oryza sativa L.) is a primary food that is widely consumed throughout the world, especially in Asian countries. The two main subspecies of rice are japonica and indica which are different in physical characteristics. In general, both indica and japonica rice consist of three types of grain colors, namely white, red, and black. Furthermore, rice and rice by-products contain secondary metabolites such as phenolic compounds, flavonoids, and tocopherols that have bioactivities such as antioxidants, antimicrobial, cancer chemopreventive, antidiabetic, and hypolipidemic agents. The existence of health benefits in rice bran, especially as antioxidants, gives rice bran the opportunity to be used as a functional food. Most of the bioactive compounds in plants are found in bound form with cell wall components such as cellulose and lignin. The process of releasing bonds between bioactive components and cell wall components in rice bran can increase the antioxidant capacity. Fermentation and treatment with enzymes were able to increase the total phenolic content, total flavonoids, tocotrienols, tocopherols, and γ-oryzanol in rice bran.
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9
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Buckwheat hull, a valuable bakery product ingredient: assessment of bioaccessible phenolics and antioxidant capacity. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04120-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
AbstractIn this study, the bioaccessible total phenolic compounds (TPC) and antioxidant capacity (AC) of commonly consumed bakery products enriched with raw (BH) or roasted (RBH) buckwheat hull were evaluated. The soluble and insoluble fractions obtained after in vitro enzymatic digestion of mixed rye/wheat bread with 4% of RBH (BRBH), wheat bread with 3% of BH (BBH), and their control counterparts were separated (C-BRBH and C-BBH, respectively). The addition of buckwheat hull, raw and roasted, significantly increased the values of analyzed parameters compared to control samples. Before the digestion, the highest values of TPC and AC were found for bread with 4% of RBH. After in vitro digestion of the bakery products, the content of TPC and AC in the soluble fraction was 75–90% higher compared to the values found in the undigested fraction. Generally, a decrease in the bioaccessibility index of enriched bakery products compared to control samples was observed. The obtained results indicate that buckwheat by-products may be used as a valuable ingredient for commonly used bakery products. Also, it was shown that the in vitro digestion model may be of relevance in assessing the bioaccessibility of bioactive compounds in commonly used bakery products.
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Scheuer PM, Southgate ANN, Martelli MF, Dias C, da Silva ME, Coelho AA, de Francisco A. Quality Properties of a Bread Made with Levain and Cocoa Waste. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2020.1848685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
| | | | | | - Camila Dias
- Gastronomy Department, Federal Institute of Santa Catarina, Florianópolis, Brazil
| | - Maria Eliza da Silva
- Food Science Department, Federal University of Santa Catarina, Florianópolis, Brazil
| | | | - Alicia de Francisco
- Food Science Department, Federal University of Santa Catarina, Florianópolis, Brazil
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11
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Prabhahar M, K G, S P, S S, M SK, GO J, Varuvel EG, Lenin A H. A Study on Glycyrrhiza glabra-Fortified Bread: Predicted Glycemic Index and Bioactive Component. Bioinorg Chem Appl 2022; 2022:4669723. [PMID: 36082190 PMCID: PMC9448619 DOI: 10.1155/2022/4669723] [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: 05/26/2022] [Accepted: 08/01/2022] [Indexed: 12/02/2022] Open
Abstract
Bread is one of the highest-selling food products throughout the world. Lots of demand arose from the bread producers by the consumers to convert the traditional bread into functional food. In this study, normal bread was converted to functional herbal bread by infusing it with extracts of Glycyrrhiza glabra. The functional components of the Glycyrrhiza glabra were analyzed by liquid chromatography-mass spectroscopy (LCMS). The antioxidant study revealed that the extract has high antioxidant potency. The present study also investigated the antidiabetic potency of the extract. Bread is fortified with various percentages of Glycyrrhiza glabra, such as 2, 4, and 6. The fortified bread was analyzed for various sensory and taste parameters. Biochemical assays such as the in vitro digestibility test and glycaemic index suggest that fortified bread reduces the glycaemic index. From the study, it was inferred that 6% of infused bread was found to have high potency as a functional food when compared to 2 and 4%. From the above study, it was suggested that fortified bread reduces the glycaemic index and is best suited for diabetic people and diet watchers.
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Affiliation(s)
- M. Prabhahar
- Department of Mechanical Engineering, Aarupadai Veedu Institute of Technology, Vinayaka Mission's Research Foundation, Deemed to be University, Chennai, Tamilnadu, India
| | - Gomathi K
- Department of Biotechnology, Dr.M.G.R. Educational and Research Institute, Chennai, India
| | - Prakash S
- Department of Mechanical Engineering, Aarupadai Veedu Institute of Technology, Vinayaka Mission's Research Foundation, Deemed to be University, Chennai, Tamilnadu, India
| | - Sendilvelan S
- Department of Mechanical Engineering, Dr.M.G.R. Educational and Research Institute, Chennai, India
| | - Saravana Kumar M
- Department of Mechanical Engineering, Aarupadai Veedu Institute of Technology, Vinayaka Mission's Research Foundation, Deemed to be University, Chennai, Tamilnadu, India
| | - Jijina GO
- Department of Biomedical Engineering, Aarupadai Veedu Institute of Technology, Vinayaka Mission's Research Foundation, Deemed to be University, Chennai, Tamilnadu, India
| | - Edwin Geo Varuvel
- Department of Mechanical Engineering, Faculty of Engineering and Natural Sciences, Istinye University, Istanbul, Turkey
| | - Haiter Lenin A
- Department of Mechanical Engineering, Wollo University, Kombolcha Institute of Technology, Kombolcha Post Box no. 208, Ethiopia
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12
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xin T, Tang S, Su T, Huang Z, Huang F, Zhang R, Dong L, Deng M, Shen Y, Su D. Impact of replacing wheat flour with lychee juice by-products on bread quality characteristics and microstructure. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113696] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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13
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Sun X, Ma L, Zhong X, Liang J. Potential of raw and fermented maize gluten feed in bread making: Assess of dough rheological properties and bread quality. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113482] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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14
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Eng HY, Mohd Rozalli NH. Rice bran and its constituents: Introduction and potential food uses. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15808] [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)
- Hui Yi Eng
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Minden 11800 Pulau Pinang Malaysia
| | - Norazatul Hanim Mohd Rozalli
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Minden 11800 Pulau Pinang Malaysia
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15
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Yi C, Xie L, Cao Z, Quan K, Zhu H, Yuan J. Effects of rice bran fermented with
Lactobacillus plantarum
on palatability, volatile profiles, and antioxidant activity of brown rice noodles. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15812] [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)
- Cuiping Yi
- School of Food Science and Bioengineering Changsha University of Science and Technology Changsha 410114 China
| | - Lan Xie
- School of Food Science and Bioengineering Changsha University of Science and Technology Changsha 410114 China
| | - Zhongfu Cao
- School of Food Science and Bioengineering Changsha University of Science and Technology Changsha 410114 China
| | - Ke Quan
- School of Food Science and Bioengineering Changsha University of Science and Technology Changsha 410114 China
| | - Hong Zhu
- School of Food Science and Bioengineering Changsha University of Science and Technology Changsha 410114 China
| | - Jieyao Yuan
- School of Food Science and Bioengineering Changsha University of Science and Technology Changsha 410114 China
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16
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Polachini TC, Norwood EA, Le-Bail P, Le-Bail A. Clean-label techno-functional ingredients for baking products - a review. Crit Rev Food Sci Nutr 2022; 63:7461-7476. [PMID: 35258383 DOI: 10.1080/10408398.2022.2046541] [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] [Indexed: 11/03/2022]
Abstract
The increased awareness of consumers regarding unfamiliar labels speeded up the ongoing clean label trend. As baking products are widely consumed worldwide, the reduction of non-natural baking aids and improvers is of great interest for consumer's health but also representing a big challenge for food industries. Thus, this paper aims at describing new techno-functional clean label ingredients for baked products and their production processes conditions. Firstly, it includes ingredients such as sustainable protein sources, fat replacers and leavening alternatives. Then, it addresses new process alternatives for producing baking ingredients with natural claim as well as current concepts as the natural fermentation. In particular, molecular and functional modifications of the flour are discussed regarding malting and dry heat treatments. By being considered as green and emerging technologies that improve flour functionality, the resulting ingredients can replace additives. Changes in quality and technological attributes of breads and cakes will be discussed as a consequence of the partial to total replacement of conventional ingredients. This paper provides new alternatives for the baking industry to meet the demand of a growing health-concerned population. In addition, it focused on opening up new possibilities for the food industry to go in line with the consumers' expectations.
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Affiliation(s)
| | | | | | - Alain Le-Bail
- ONIRIS-GEPEA, Nantes, France
- SFR 4202 IBSM, Nantes, France
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Co-Ingestion of Natal Plums ( Carissa macrocarpa) and Marula Nuts ( Sclerocarya birrea) in a Snack Bar and Its Effect on Phenolic Compounds and Bioactivities. Molecules 2022; 27:molecules27010310. [PMID: 35011541 PMCID: PMC8746984 DOI: 10.3390/molecules27010310] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 12/21/2021] [Accepted: 12/27/2021] [Indexed: 12/14/2022] Open
Abstract
This study investigated the effect of co-ingesting Natal plums (Carissa macrocarpa) and Marula nuts (Sclerocarya birrea) on the bioaccessibility and uptake of anthocyanins, antioxidant capacity, and the ability to inhibit α-glucosidase. A Natal plum-Marula nut bar was made by mixing the raw nuts and the fruit pulp in a ratio 1:1 (v/v). The cyanidin-3-O-sambubioside (Cy-3-Sa) and cyanidin-3-O-glucoside content (Cy-3-G) were quantified using the ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC/Q-TOF-MS). Inclusion of Natal plum in the Marula nut bar increased the Cy-3-Sa, Cy-3-G content, antioxidants capacity and α-glucosidase inhibition compared to ingesting Marula nut separately at the internal phase. Adding Natal plum to the Marula nut bar increased bioaccessibility of Cy-3-Sa, Cy-3-G, quercetin, coumaric acid, syringic acid and ferulic acid to 80.2% and 71.9%, 98.7%, 95.2%, 51.9% and 89.3%, respectively, compared to ingesting the Natal plum fruit or nut separately.
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SUBIRIA-CUETO R, CORIA-OLIVEROS AJ, WALL-MEDRANO A, RODRIGO-GARCÍA J, GONZÁLEZ-AGUILAR GA, MARTINEZ-RUIZ NDR, ALVAREZ-PARRILLA E. Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.57520] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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19
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Saka M, Özkaya B, Saka İ. The effect of bread-making methods on functional and quality characteristics of oat bran blended bread. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100439] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Rodrigues Arruda T, Fontes Pinheiro P, Ibrahim Silva P, Campos Bernardes P. Exclusive Raw Material for Beer Production? Addressing Greener Extraction Techniques, the Relevance, and Prospects of Hops (Humulus lupulus L.) for the Food Industry. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02716-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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21
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Tsivelika N, Irakli M, Mavromatis A, Chatzopoulou P, Karioti A. Phenolic Profile by HPLC-PDA-MS of Greek Chamomile Populations and Commercial Varieties and Their Antioxidant Activity. Foods 2021; 10:foods10102345. [PMID: 34681394 PMCID: PMC8535277 DOI: 10.3390/foods10102345] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 09/28/2021] [Accepted: 09/28/2021] [Indexed: 11/16/2022] Open
Abstract
The phenolic profile of Greek chamomile populations was investigated by HPLC-PDA-MS. For comparison, three commercial varieties (Banatska, Lutea and Goral) cultivated under the same conditions were included in the study. All samples exhibited similar qualitative patterns but differed in their quantitative characteristics. Overall, 29 constituents were detected, belonging to phenolic acids, flavonol glycosides, flavone glycosides (mainly apigenin derivatives) and acylated polyamines. Quantitative results showed that both Greek populations had a high content in apigenin derivatives (0.39 and 0.31 %w/w) and caffeoylquinic acids (0.96 and 0.81 %w/w), whereas they had the highest amount of flavonol glycosides among the tested samples. Greek populations were comparable to the Banatska variety, while they were superior to the Lutea and Goral varieties cultivated under the same conditions. Results demonstrate that Greek chamomile populations studied here, are an excellent source of a wide range of phenolics which contribute to the medicinal and antioxidant properties of this herbal remedy. Antioxidant tests showed that chamomile extracts from the studied materials, especially from the Greek populations possess antioxidant activity, corresponding to their polyphenol content. This is the first report on the phenolic constituents of Matricaria recutita growing in Greece and well-established chamomile varieties.
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Affiliation(s)
- Nektaria Tsivelika
- Laboratory of Genetics and Plant Breeding, Department of Agriculture, Faculty of Agriculture Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (N.T.); (A.M.)
- Hellenic Agricultural Organization—DEMETER, Institute of Breeding and Plant Genetic Resources, Thermi, 57001 Thessaloniki, Greece; (M.I.); (P.C.)
| | - Maria Irakli
- Hellenic Agricultural Organization—DEMETER, Institute of Breeding and Plant Genetic Resources, Thermi, 57001 Thessaloniki, Greece; (M.I.); (P.C.)
| | - Athanasios Mavromatis
- Laboratory of Genetics and Plant Breeding, Department of Agriculture, Faculty of Agriculture Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (N.T.); (A.M.)
| | - Paschalina Chatzopoulou
- Hellenic Agricultural Organization—DEMETER, Institute of Breeding and Plant Genetic Resources, Thermi, 57001 Thessaloniki, Greece; (M.I.); (P.C.)
| | - Anastasia Karioti
- Laboratory of Pharmacognosy, School of Pharmacy, Aristotle University of Thessaloniki, University Campus, 54124 Thessaloniki, Greece
- Correspondence: ; Tel.: +30-2310-990356
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22
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Chen HY, Hsieh CW, Chen PC, Lin SP, Lin YF, Cheng KC. Development and Optimization of Djulis Sourdough Bread Fermented by Lactic Acid Bacteria for Antioxidant Capacity. Molecules 2021; 26:5658. [PMID: 34577129 PMCID: PMC8468284 DOI: 10.3390/molecules26185658] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 09/10/2021] [Accepted: 09/13/2021] [Indexed: 11/16/2022] Open
Abstract
This study developed a nutritionally valuable product with bioactive activity that improves the quality of bread. Djulis (Chenopodium formosanum), a native plant of Taiwan, was fermented using 23 different lactic acid bacteria strains. Lactobacillus casei BCRC10697 was identified as the ideal strain for fermentation, as it lowered the pH value of samples to 4.6 and demonstrated proteolysis ability 1.88 times higher than controls after 24 h of fermentation. Response surface methodology was adopted to optimize the djulis fermentation conditions for trolox equivalent antioxidant capacity (TEAC). The optimal conditions were a temperature of 33.5 °C, fructose content of 7.7%, and dough yield of 332.8, which yielded a TEAC at 6.82 mmol/kg. A 63% increase in TEAC and 20% increase in DPPH were observed when compared with unfermented djulis. Subsequently, the fermented djulis was used in different proportions as a substitute for wheat flour to make bread. The total phenolic and flavonoid compounds were 4.23 mg GAE/g and 3.46 mg QE/g, marking respective increases of 18% and 40% when the djulis was added. Texture analysis revealed that adding djulis increased the hardness and chewiness of sourdough breads. It also extended their shelf life by approximately 2 days. Thus, adding djulis to sourdough can enhance the functionality of breads and may provide a potential basis for developing djulis-based functional food.
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Affiliation(s)
- Hung-Yueh Chen
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei 10617, Taiwan; (H.-Y.C.); (P.-C.C.)
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 402, Taiwan;
- Department of Medical Research, China Medical University Hospital, China Medical University, 91, Hsueh-Shih Road, Taichung 404, Taiwan
| | - Pin-Cheng Chen
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei 10617, Taiwan; (H.-Y.C.); (P.-C.C.)
| | - Shin-Pin Lin
- School of Food Safety, Taipei Medical University, Taipei 11031, Taiwan;
| | - Ya-Fen Lin
- Department of Agronomy, National Taiwan University, Taipei 10617, Taiwan
| | - Kuan-Chen Cheng
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei 10617, Taiwan; (H.-Y.C.); (P.-C.C.)
- Department of Medical Research, China Medical University Hospital, China Medical University, 91, Hsueh-Shih Road, Taichung 404, Taiwan
- Institute of Biotechnology, College of Bioresources and Agriculture, National Taiwan University, Taipei 10617, Taiwan
- Department of Optometry, Asia University, 500, Lioufeng Rd., Wufeng, Taichung 41354, Taiwan
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Effect of Parinari curatellifolia Peel Flour on the Nutritional, Physical and Antioxidant Properties of Biscuits. Processes (Basel) 2021. [DOI: 10.3390/pr9081262] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
This study investigated the impact of Parinari curatellifolia peel flour on the nutritional, physical and antioxidant properties of formulated biscuits. Biscuits enriched with 5%, 10%, 15% and 20% of Parinari (P). curatellifolia peel flour were formulated and characterised. Thermal, physicochemical, polyphenolic compounds and antioxidant properties of flour and biscuits were determined. The incorporation of P. curatellifolia peel flour significantly increased (p < 0.05) thermal properties (onset, peak and conclusion temperatures) of flour. However, enthalpy of gelatinisation, viscosity and pH of flour samples decreased. Nutritional analysis revealed an increase in ash (0.74% to 2.23%) and crude fibre contents (0.39% to 2.95%) along with an increase of P. curatellifolia peel flour levels. Protein content and carbohydrates decreased while moisture content was insignificantly affected by the addition of P. curatellifolia peel flour. The L*, b* values and whiteness index of formulated biscuits decreased while parameter a* value (10.76 to 21.89) and yellowness index (69.84 to 102.71) decreased. Physical properties such as diameter (3.57 mm to 3.97 mm), spread ratio (2.67 to 3.45) and hardness (1188.13 g to 2432.60 g) increased with the inclusion levels of peel flour while weight and thickness decreased. The inclusion of P. curatellifolia improved the polyphenolic compounds and antioxidant activity of biscuits with values of total flavonoids content ranging from 0.028 to 0.104 mg CE/g, total phenolic content increasing from 20.01 mg to 48.51 mg GAE/g, ferric reducing antioxidant power (FRAP) increasing from 108.33 mg to 162.67 mg GAE/g and DPPH (2,2-diphenyl-1-picrylhydrazyl) from 48.70% to 94.72%. These results lead to the recommendation of the utilisation of P. curatellifolia peel flour to enhance the nutritional value, polyphenolic compounds and antioxidant activity of bakery products such as biscuits.
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Qiu X, Zhang Y, Zhou Y, Li GH, Feng XS. Progress in pretreatment and analysis of organic Acids: An update since 2010. Food Chem 2021; 360:129977. [PMID: 34023712 DOI: 10.1016/j.foodchem.2021.129977] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 04/05/2021] [Accepted: 04/26/2021] [Indexed: 10/21/2022]
Abstract
Organic acids, as an important component of food, have great influence on the flavor, texture, freshness of food. By lowering the pH of food to bacteriostatic acidity, organic acids are also used as additives and preservatives. Because organic acids are crucial to predict and evaluate food maturity, production and quality control, the rapid and sensitive determination methods of organic acids are necessary. This review aims to summarize and update the progress of the determination of organic acids in food samples. Pretreatment methods include simple steps (e.g., "dilute and shoot," protein precipitation, filtration, and centrifugation) and advanced microextraction methods (e.g., hollow fiber liquid phase microextraction, stir bar sorptive extraction and dispersive micro-solid phase extraction). Advances in novel materials (nanomaterial), solvents (ionic liquids and supercritical fluids) and hybrid methods are clearly displayed in detail. Continuous progress which has been made in electrochemical method, two-dimensional chromatography, high resolution mass is thoroughly illustrated.
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Affiliation(s)
- Xin Qiu
- School of Pharmacy, China Medical University, Shenyang 110122, China
| | - Yuan Zhang
- School of Pharmacy, China Medical University, Shenyang 110122, China
| | - Yu Zhou
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100021 China
| | - Guo-Hui Li
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100021 China
| | - Xue-Song Feng
- School of Pharmacy, China Medical University, Shenyang 110122, China.
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Liu T, Wang K, Xue W, Wang L, Zhang C, Zhang X, Chen Z. In vitro starch digestibility, edible quality and microstructure of instant rice noodles enriched with rice bran insoluble dietary fiber. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111008] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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26
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Chen C, Han Y, Li S, Wang R, Tao C. Nutritional, antioxidant, and quality characteristics of novel cookies enriched with mushroom (Cordyceps militaris) flour. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2020.1864021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Cen Chen
- School of Tea & Food Science, Jiangsu Vocational College of Agriculture and Forestry, Jurong, P. R. China
| | - Yanli Han
- School of Tea & Food Science, Jiangsu Vocational College of Agriculture and Forestry, Jurong, P. R. China
| | - Shuyan Li
- School of Tea & Food Science, Jiangsu Vocational College of Agriculture and Forestry, Jurong, P. R. China
| | - Rongrong Wang
- School of Tea & Food Science, Jiangsu Vocational College of Agriculture and Forestry, Jurong, P. R. China
| | - Cheng Tao
- School of Tea & Food Science, Jiangsu Vocational College of Agriculture and Forestry, Jurong, P. R. China
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27
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Sardabi F, Azizi MH, Gavlighi HA, Rashidinejad A. The effect of Moringa peregrina seed husk on the in vitro starch digestibility, microstructure, and quality of white wheat bread. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110332] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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28
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Tomsone L, Galoburda R, Kruma Z, Majore K. Physicochemical Properties of Biscuits Enriched with Horseradish (Armoracia rusticana L.) Products and Bioaccessibility of Phenolics after Simulated Human Digestion. POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/130256] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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29
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Ma S, Wang Z, Liu N, Zhou P, Bao Q, Wang X. Effect of wheat bran dietary fibre on the rheological properties of dough during fermentation and Chinese steamed bread quality. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14781] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Sen Ma
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan450001China
| | - Zhen Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan450001China
| | - Ning Liu
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan450001China
| | - Peng Zhou
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan450001China
| | - Qingdan Bao
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan450001China
| | - Xiaoxi Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan450001China
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Skendi A, Zinoviadou KG, Papageorgiou M, Rocha JM. Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry. Foods 2020; 9:E1243. [PMID: 32899587 PMCID: PMC7554810 DOI: 10.3390/foods9091243] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 08/28/2020] [Accepted: 09/01/2020] [Indexed: 12/22/2022] Open
Abstract
Cereals have been one of the major food resources for human diets and animal feed for thousands of years, and a large quantity of by-products is generated throughout the entire processing food chain, from farm to fork. These by-products mostly consist of the germ and outer layers (bran) derived from dry and wet milling of the grains, of the brewers' spent grain generated in the brewing industry, or comprise other types obtained from the breadmaking and starch production industries. Cereal processing by-products are an excellent low-cost source of various compounds such as dietary fibres, proteins, carbohydrates and sugars, minerals and antioxidants (such as polyphenols and vitamins), among others. Often, they are downgraded and end up as waste or, in the best case, are used as animal feed or fertilizers. With the increase in world population coupled with the growing awareness about environmental sustainability and healthy life-styles and well-being, the interest of the industry and the global market to provide novel, sustainable and innovative solutions for the management of cereal-based by-products is also growing rapidly. In that respect, these promising materials can be valorised by applying various biotechnological techniques, thus leading to numerous economic and environmental advantages as well as important opportunities towards new product development (NPD) in the food and feed industry and other types such as chemical, packaging, nutraceutical (dietary supplements and food additives), cosmetic and pharmaceutical industries. This review aims at giving a scientific overview of the potential and the latest advances on the valorisation of cereal-based by-products and wastes. We intended it to be a reference document for scientists, technicians and all those chasing new research topics and opportunities to explore cereal-based by-products through a circular economy approach.
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Affiliation(s)
- Adriana Skendi
- Department of Food Science and Technology, International Hellenic University, P.O. Box 141, GR-57400 Thessaloniki, Greece;
| | - Kyriaki G. Zinoviadou
- Department of Food Science and Technology, Perrotis College, American Farm School, GR-57001 Thessaloniki, Greece;
| | - Maria Papageorgiou
- Department of Food Science and Technology, International Hellenic University, P.O. Box 141, GR-57400 Thessaloniki, Greece;
| | - João M. Rocha
- REQUIMTE—Chemistry and Technology Network, Green Chemistry Laboratory (LAQV), Department of Chemistry and Biochemistry, Faculty of Sciences—University of Porto (FCUP), Rua do Campo Alegre, s/n., P-4169-007 Porto, Portugal; or
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31
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da Rosa Almeida A, Maciel MVDOB, Cardoso Gasparini Gandolpho B, Machado MH, Teixeira GL, Bertoldi FC, Noronha CM, Vitali L, Block JM, Barreto PLM. Brazilian Grown Cascade Hop (Humulus lupulus L.): LC-ESI-MS-MS and GC-MS Analysis of Chemical Composition and Antioxidant Activity of Extracts and Essential Oils. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1795586] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Aline da Rosa Almeida
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Matheus Vinicius de Oliveira Brisola Maciel
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil
- Department of Biomedicine, Catholic University Center of Santa Catarina, Joinville, SC, Brazil
| | | | - Michelle Heck Machado
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Gerson Lopes Teixeira
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | | | | | - Luciano Vitali
- Department of Chemistry, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Jane Mara Block
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Pedro Luiz Manique Barreto
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil
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Wang X, Zhao R, Yuan W. Type I sourdough steamed bread made by retarded sponge-dough method. Food Chem 2020; 311:126029. [DOI: 10.1016/j.foodchem.2019.126029] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2019] [Revised: 11/02/2019] [Accepted: 12/04/2019] [Indexed: 10/25/2022]
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Improving the antioxidant capacity of bread rolls by controlled fermentation of rice bran and addition of pumpkin (Cucurbita pepo) puree. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00204-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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