1
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Bueno C, Thys R, Tischer B. Potential Effects of the Different Matrices to Enhance the Polyphenolic Content and Antioxidant Activity in Gluten-Free Bread. Foods 2023; 12:4415. [PMID: 38137219 PMCID: PMC10742646 DOI: 10.3390/foods12244415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 12/03/2023] [Accepted: 12/05/2023] [Indexed: 12/24/2023] Open
Abstract
Gluten-related disorders, including celiac disease, wheat allergy, and non-celiac gluten sensitivity, have emerged as a significant phenomenon affecting people worldwide, with an estimated prevalence of nearly 5% globally. The only currently available treatment for this disease involves the exclusion of gluten from the diet, which is particularly challenging in the case of bakery products. Gluten-free bread (GFB) presents certain disadvantages when compared to traditional wheat bread, including inferior sensory attributes, technological characteristics, and lower protein and fiber content. Numerous studies have focused on strategies to improve these aspects of GFB. However, there are limited reviews regarding the content of the bioactive compounds of GFB, such as polyphenols. Polyphenols are molecules found in various foods that play a vital role in protecting the body against oxidative stress. This is particularly relevant for individuals with gluten intolerance or celiac disease, as they often experience increased oxidative stress and inflammation. Therefore, the objective of this review is to explore the use of different strategies for increasing the polyphenolic content and the antioxidant properties of GFB. Gluten-free cereals and pseudocereals are the most used matrices in GFB. Buckwheat can be a valuable matrix to enhance the nutritional profile and antioxidant properties of GFB, even more so when the whole grain is used. In the same way, the addition of various by-products can effectively increase the bioactive compounds and antioxidant activity of GFB. Furthermore, regarding the contribution of the phenolics to the bitterness, astringency, color, flavor, and odor of food, it is essential to analyze the sensory properties of these breads to ensure not only enriched in bioactive compounds, but also good consumer acceptance. In vitro studies are still in few number and are very important to execute to provide a better understanding of the bioactive compounds after their consumption.
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Affiliation(s)
| | - Roberta Thys
- Food Science and Technology Institute, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, Porto Alegre 91501-970, RS, Brazil; (C.B.); (B.T.)
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2
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Bodjrenou DM, Huang Z, Liu T, Zheng B, Zeng H. Effects of crosslinking with sodium trimetaphosphate on structural, physicochemical, rheological and in vitro digestibility properties of purple sweet potato starch. Food Res Int 2023; 173:113427. [PMID: 37803765 DOI: 10.1016/j.foodres.2023.113427] [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: 05/22/2023] [Revised: 08/17/2023] [Accepted: 08/29/2023] [Indexed: 10/08/2023]
Abstract
Purple sweet potato starch (PSPS) was modified using different amounts of sodium trimetaphosphate (0, 3-12%). Phosphorus content, crosslinking (CL), and substitution levels increased after modification. CL led to gradual agglomeration with each other through adhesion, compared to 0% STMP. X-ray diffraction did not change, but crystalline properties, swelling index, and peak viscosity increased, and solubility and glycaemic index decreased after crosslinking. Crosslinking increased, leading to a decrease of greater significance at 3% CL. Resistant starch was increased from 60.51 to 83.32%. G' and G'' values for crosslinking starch samples varied from 3086.00-5507.50 Pa and 513.92-800.30 Pa, respectively, after sweep test. The flow behavior index < 1 indicates that CL starch pastes are shear-thin. Positive and negative correlations were observed between gelatinized starch enthalpy and RS and between SDS and GI, respectively. The results lay the groundwork to comprehend the properties and relationships of CLPSPS and promote its possible use in foods.
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Affiliation(s)
- David Mahoudjro Bodjrenou
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zengjing Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Teng Liu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China.
| | - Honliang Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China.
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3
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Health-Promoting Nutrients and Potential Bioaccessibility of Breads Enriched with Fresh Kale and Spinach. Foods 2022; 11:foods11213414. [PMID: 36360034 PMCID: PMC9655892 DOI: 10.3390/foods11213414] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 10/10/2022] [Accepted: 10/26/2022] [Indexed: 11/17/2022] Open
Abstract
Bread is a staple food and can be a potential product to be enriched with various deficient nutrients. The objective of the study was to characterize the nutritional properties of toasted bread enriched with 10% and 20% of kale and wholemeal bread with 20% and 40% of spinach. The supplementation increased the phenolic content up to 2−3 times in the bread with the addition of 20% spinach and 40% kale. The highest antioxidant properties were noticed in extracts of bread with 20% kale. The in vitro digestion released the hydrophilic and lipophilic antioxidative compounds, leading to higher bioaccessibility of the breads enriched with these selected green vegetables. Even more than a 2-fold increase in folate content was observed in breads with the greatest addition of kale (20%) and spinach (40%), from 18.1 to 45.3 µg/100 g and from 37.2 to 83.2 µg/100 g, respectively, compared to the non-enriched breads. Breads with spinach showed significantly (P < 0.05) higher contents of all of the tested minerals, Cu, Mn, Fe, Zn, Mg, Ca, Na, K, and P, whereas kale enriched breads showed most of them. The results suggest that the addition of fresh green vegetables can enhance the daily supply of micronutrients and significantly increase the bioavailability of bioactive compounds with high antioxidant status.
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4
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Chiang JH, Hua XY, Yu AHM, Peh EWY, See E, Jeyakumar Henry C. A Review on Buckwheat and Its Hypoglycemic Bioactive Components in Food Systems. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2103706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Jie Hong Chiang
- Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore
| | - Xin Yi Hua
- Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore
| | - Ashley Hui Min Yu
- Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore
| | - Elaine Wan Yi Peh
- Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore
| | - E’Ein See
- Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore
| | - Christiani Jeyakumar Henry
- Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore
- Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, Singapore
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5
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Punia Bangar S, Sharma N, Singh A, Phimolsiripol Y, Brennan CS. Glycaemic response of pseudocereal‐based gluten‐free food products: a review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15890] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences Clemson University Clemson 29634 USA
| | - Nitya Sharma
- Food Customization Research Lab Centre for Rural Development and Technology New Delhi 110016 India
| | - Arashdeep Singh
- Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab 141004 India
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6
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Gui Y, Wei X, Yang N, Guo L, Cui B, Zou F, Lu L, Liu P, Fang Y. Comparison of structural and functional properties of maize starch produced with commercial or endogenous enzymes. Int J Biol Macromol 2022; 209:2213-2225. [PMID: 35504411 DOI: 10.1016/j.ijbiomac.2022.04.202] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 03/18/2022] [Accepted: 04/27/2022] [Indexed: 11/05/2022]
Abstract
To explore an effective and economic method to prepare higher contents of resistant starch (RS), different enzyme treatments including single pullulanase (PUL), commercial α-amylase (AA) or/and β-amylase (BA) with PUL, and malt endogenous amylase (MA) with PUL were used and the structural, physicochemical properties and digestibility of all modified starches (MS) were compared. All the enzyme-treated starches displayed a mixture of B and V-type diffraction patterns. The MA/PUL-MS showed higher V-type diffraction peak intensity as compared to other modified starches. Compared to the combination of commercial enzyme treatment, the combination of malt enzyme treatment led to higher apparent amylose contents (45.56%), RS content (53.93%) and thermal stability (302 °C), whereas it possessed lower solubility indices and predicted glycaemic index. The apparent viscosity and shear resistance of MA/PUL-MS were lower than that of AA/PUL-MS, whereas that of MA/PUL-MS was higher than that of BA/PUL-MS and BA/AA/PUL-MS. These findings would provide a theoretical and applicative basis to produce foods with lower GI in industrial production.
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Affiliation(s)
- Yifan Gui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Xinyang Wei
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Na Yang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
| | - Feixue Zou
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Lu Lu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Yishan Fang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
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7
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Brites LTGF, Rebellato AP, Meinhart AD, Godoy HT, Steel CJ. ANTIOXIDANT‐ENRICHED GLUTEN‐FREE BREAD MADE WITH BUCKWHEAT FLOUR: EVALUATION OF TECHNOLOGICAL AND NUTRITIONAL QUALITY. Cereal Chem 2022. [DOI: 10.1002/cche.10573] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Lara T. G. F. Brites
- Department of Food Engineering and TechnologySchool of Food EngineeringUniversity of CampinasMonteiro Lobato Street, 8013083‐862CampinasSão PauloBrazil
| | - Ana Paula Rebellato
- Department of Food Engineering and TechnologySchool of Food EngineeringUniversity of CampinasMonteiro Lobato Street, 8013083‐862CampinasSão PauloBrazil
| | - Adriana D. Meinhart
- Department of Food Science and NutritionSchool of Food EngineeringUniversity of CampinasMonteiro Lobato Street, 8013083‐862CampinasSão PauloBrazil
| | - Helena T. Godoy
- Department of Food Science and NutritionSchool of Food EngineeringUniversity of CampinasMonteiro Lobato Street, 8013083‐862CampinasSão PauloBrazil
| | - Caroline J. Steel
- Department of Food Engineering and TechnologySchool of Food EngineeringUniversity of CampinasMonteiro Lobato Street, 8013083‐862CampinasSão PauloBrazil
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8
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Streptomycetaceae and Promicromonosporaceae: Two Actinomycetes Families from Moroccan Oat Soils Enhancing Solubilization of Natural Phosphate. Microorganisms 2022; 10:microorganisms10061116. [PMID: 35744634 PMCID: PMC9230749 DOI: 10.3390/microorganisms10061116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Revised: 05/21/2022] [Accepted: 05/26/2022] [Indexed: 11/17/2022] Open
Abstract
Soil actinomycetes explorations appear to be an efficient alternative as biofertilizers to optimize the use of phosphorus (P) resources and enhance plant growth. This research aimed to explore the distribution of actinomycetes isolated from four different rhizospheric Moroccan oat soils and to investigate their potential for P solubilization. The distribution of actinomycetes was significantly more abundant in Settat (9.68%), Tangier (7.38%), and Beni Mellal (6.87%) than in the Merchouch-Rabat (4.90%) region. A total of 235 actinomycete strains were isolated from all sites and tested for their ability to grow on a synthetic minimum medium (SMM) containing insoluble natural rock phosphate (RP) or synthetic tricalcium phosphate (TCP) as the unique P source. One hundred forty-three isolates (60.8%) had the ability to grow in the SMM with RP whereas only twenty-five isolates (17%) had the most active growth using the SMM with TCP. Eight isolates with the most active growth in solid SMM were selected for their P solubilization abilities in liquid SMM cultures. The highest amount of P solubilized was 163.8 µg/mL for RP and 110.27 µg/mL for TCP after 5 days of culture. The biosolubilization process of AM2, the most efficient RP and TCP solubilizing strain, probably implied the highest excretion of siderophore substances. Eight of these strains were shown to belong to the Streptomyces genus and one to the Promicromonospora genus. These findings bolster the phosphate biosolubilization abilities of actinomycetes and may participate in increasing agricultural yields in an eco-efficient and environmentally friendly manner.
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9
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Paucar-Menacho LM, Simpalo-López WD, Castillo-Martínez WE, Esquivel-Paredes LJ, Martínez-Villaluenga C. Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes. Foods 2022; 11:foods11111541. [PMID: 35681290 PMCID: PMC9180012 DOI: 10.3390/foods11111541] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 05/19/2022] [Accepted: 05/22/2022] [Indexed: 02/07/2023] Open
Abstract
Sprouting is an effective treatment for improving nutritional and bioactive properties as well as lowering the anti-nutritional compounds in pseudo-cereals. Enhancing nutritional properties when using sprouted pseudo-cereals flours as a baking ingredient requires tailored formulation. Simplex centroid designs and response surface methodology has been applied in the present study to define the ideal proportions of ternary blends of sprouted kiwicha (SKF), cañihua (SCF) and wheat flours (WF) to simultaneously enhance the content in bioactive compounds (γ-aminobutyric acid, GABA, total soluble phenolic compounds and TSPC), as well as sensory (odor, color, taste and texture) and functional attributes (antioxidant activity, AA) while reducing phytic acid (PA) content of bread. The effect of gastric and intestinal digestion on bioactive compounds, AA, PA and starch hydrolysis was also evaluated. Mixture design allowed for the identification of optimal formulation (5% SKF, 23.1% SCF, 71.9% WF) that can be used to obtain breads with higher content of GABA, TSPC, AA, overall sensorial acceptability (scores > 7) and reduced PA content and glycemic index. Moreover, this study demonstrated that these nutritional and health benefits provided by the replacement of WF by sprouted pseudo-cereal flours remained upon digestion. The results of this study indicated that WF replacement with SKF and SCF is sensory acceptable and improved the nutritional quality of bread.
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Affiliation(s)
- Luz María Paucar-Menacho
- Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, Peru; (L.M.P.-M.); (W.D.S.-L.); (W.E.C.-M.); (L.J.E.-P.)
| | - Wilson Daniel Simpalo-López
- Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, Peru; (L.M.P.-M.); (W.D.S.-L.); (W.E.C.-M.); (L.J.E.-P.)
| | - Williams Esteward Castillo-Martínez
- Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, Peru; (L.M.P.-M.); (W.D.S.-L.); (W.E.C.-M.); (L.J.E.-P.)
| | - Lourdes Jossefyne Esquivel-Paredes
- Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, Peru; (L.M.P.-M.); (W.D.S.-L.); (W.E.C.-M.); (L.J.E.-P.)
| | - Cristina Martínez-Villaluenga
- Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain
- Correspondence: ; Tel.: +34-91393-9927
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10
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Brites LTGF, Rebellato AP, Meinhart AD, Godoy HT, Pallone JAL, Steel CJ. Technological, sensory, nutritional and bioactive potential of pan breads produced with refined and whole grain buckwheat flours. Food Chem X 2022; 13:100243. [PMID: 35499026 PMCID: PMC9040025 DOI: 10.1016/j.fochx.2022.100243] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 01/21/2022] [Accepted: 02/02/2022] [Indexed: 11/20/2022] Open
Abstract
Breads made with 30% refined buckwheat flour or 30% whole grain buckwheat flour had minor interference in technological quality. Breads made with 30% or 45% whole grain buckwheat flour presented higher mineral contents. Breads made with refined buckwheat flour presented higher mineral bioaccessibility. After baking, rutin and quercetin levels increased, mainly in breads with 45% whole grain buckwheat flour. Breads made with 30% refined buckwheat flour or 30% whole grain buckwheat flour were well accepted by consumers.
The nutritional quality and bioactive potential of breads made with partial replacement of refined wheat flour (RWF) with 30% or 45% refined buckwheat flour (RBF) or whole buckwheat flour (WGBF) was assessed through mineral bioaccessibility, starch digestibility, dietary fiber content and bioactive potential by determining rutin and quercetin levels during processing. Moreover, technological quality and sensory acceptance were also evaluated. Breads made with 30% or 45% WGBF showed higher mineral and fiber contents compared to the control, while the formulations with RBF showed higher bioaccessibility. No changes were observed in the rutin levels of the dough before and after fermentation, but after baking, rutin and quercetin levels increased. The highest starch hydrolysis was found in the formulation containing 45% RBF. The formulations made with 30% RBF or 30% WGBF were well accepted by consumers. Our study shows interesting results, as few studies report the effect of processing on bioactive compounds.
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Affiliation(s)
- Lara T G F Brites
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil
| | - Ana P Rebellato
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil
| | - Adriana D Meinhart
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil
| | - Helena T Godoy
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil
| | - Juliana A L Pallone
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil
| | - Caroline J Steel
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil
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Huang Y, He M, Kasapis S, Brennan M, Brennan C. The influence of the fortification of red pitaya (
Hylocereus polyrhizus
) powder on the in vitro digestion, physical parameters, nutritional profile, polyphenols and antioxidant activity in the oat‐wheat bread. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15530] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Yanyi Huang
- School of Science RMIT University Melbourne Australia
| | - Mengya He
- School of Science RMIT University Melbourne Australia
| | | | - Margaret Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Christchurch New Zealand
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12
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Tu J, Brennan MA, Wu G, Bai W, Cheng P, Tian B, Brennan CS. Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits. Foods 2021; 10:1812. [PMID: 34441591 PMCID: PMC8391148 DOI: 10.3390/foods10081812] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 08/02/2021] [Accepted: 08/03/2021] [Indexed: 01/08/2023] Open
Abstract
Sorghum biscuits were enriched with mushroom powders (Lentinula edodes, Auricularia auricula and Tremella fuciformis) at 5%, 10% and 15% substitution levels. An in vitro gastrointestinal digestion was used to evaluate the effect of this enrichment on the phenolic content and soluble peptide content as well as antioxidant activities of the gastric or intestinal supernatants (bio-accessible fractions), and the remaining portions of phenolic compounds, antioxidants and β-glucan in the undigested residue (non-digestible fraction). The phenolic content of the gastric and intestinal supernatants obtained from digested mushroom-enriched biscuits was found to be higher than that of control biscuit, and the phenolic content was positively correlated to the antioxidant activities in each fraction (p < 0.001). L. edodes and T. fuciformis enrichment increased the soluble protein content (small peptide) of sorghum biscuits after in vitro digestion. All mushroom enrichment increased the total phenolic content and β-glucan content of the undigested residue and they were positively correlated (p < 0.001). The insoluble dietary fibre of biscuits was positively correlated with β-glucan content (p < 0.001) of undigested residue. These findings suggested that enriching food with mushroom derived dietary fibre increases the bioavailability of the non-digestible β-glucan and phenolic compounds.
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Affiliation(s)
- Juncai Tu
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand; (J.T.); (M.A.B.); (G.W.); (B.T.)
- Riddet Institute, Palmerston North 4474, New Zealand
| | - Margaret Anne Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand; (J.T.); (M.A.B.); (G.W.); (B.T.)
| | - Gang Wu
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand; (J.T.); (M.A.B.); (G.W.); (B.T.)
- Riddet Institute, Palmerston North 4474, New Zealand
| | - Weidong Bai
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; (W.B.); (P.C.)
| | - Ping Cheng
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; (W.B.); (P.C.)
| | - Bin Tian
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand; (J.T.); (M.A.B.); (G.W.); (B.T.)
| | - Charles Stephen Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand; (J.T.); (M.A.B.); (G.W.); (B.T.)
- Riddet Institute, Palmerston North 4474, New Zealand
- School of Science, RMIT University, GP.O. Box 2474, Melbourne, VIC 3001, Australia
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13
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Whole-Grain Intake in the Mediterranean Diet and a Low Protein to Carbohydrates Ratio Can Help to Reduce Mortality from Cardiovascular Disease, Slow Down the Progression of Aging, and to Improve Lifespan: A Review. Nutrients 2021; 13:nu13082540. [PMID: 34444699 PMCID: PMC8401068 DOI: 10.3390/nu13082540] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Revised: 07/08/2021] [Accepted: 07/23/2021] [Indexed: 12/24/2022] Open
Abstract
Increase in the aging population is a phenomenon all over the world. Maintaining good functional ability, good mental health, and cognitive function in the absence of severe disease and physical disability define successful aging. A healthy lifestyle in middle age predisposes successful aging. Longevity is the result of a multifactorial phenomenon, which involves feeding. Diets that emphasize fruit and vegetables, whole grains rather than refined grains, low-fat dairy, lean meats, fish, legumes, and nuts are inversely associated with mortality or to a lower risk of becoming frail among elderly subjects. A regular physical activity and a regular intake of whole grain derivatives together with the optimization of the protein/carbohydrate ratio in the diet, where the ratio is significantly less than 1 such as in the Mediterranean diet and the Okinawan diet, reduces the risk of developing aging-related diseases and increases healthy life expectancy. The purpose of our review was to analyze cohort and case-control studies that investigated the effects of cereals in the diet, especially whole grains and derivatives as well as the effects of a diet with a low protein-carbohydrate ratio on the progression of aging, mortality, and lifespan.
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14
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Use of Underexploited Flours for the Reduction of Glycaemic Index of Gluten-Free Biscuits: Physicochemical and Sensory Characterization. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02650-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
AbstractThe type and the amount of starch present in bakery products affect their glycaemic index. The control of glycaemic index in our diet can be relevant to reduce the risk of type 2 diabetes and heart diseases. The use of alternative flours to rice, maize, and their starches may improve the nutritional quality of gluten-free baked goods by reducing the glycaemic index. This work aimed at the formulation of satisfactory gluten-free biscuits by using underexploited flour mixes (from cereals, pseudocereals, and legumes), at the evaluation of their physical properties, starch digestibility and subsequent estimation of the glycaemic index. The presence of chickpea flour increased biscuit hardness and gluten-free flours darkened biscuit surface. The greatest differences in starch composition and its digestion were found between gluten-free samples and wheat-containing control. Experimental biscuits had also a lower predicted glycaemic index compared to commercial products, whereas experimental formulations presented similar values between each other. Consumers’ acceptance and sensory profiling by Check All That Apply questionnaire were carried out. All formulations but one were above the acceptance threshold (50); crumbliness and easiness to swallow were drivers of acceptance, whereas sandiness exerted a negative impact on liking score.
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Starowicz M, Arpaci S, Topolska J, Wronkowska M. Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs. Molecules 2021; 26:molecules26082267. [PMID: 33919764 PMCID: PMC8070670 DOI: 10.3390/molecules26082267] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 04/06/2021] [Accepted: 04/09/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to determine the phytochemicals and antioxidant activity in oat-buckwheat doughs and cookies with the addition of ten selected spices or herbs (2 g/100 g flours weight basis). The used spices and herbs, as was expected, showed a wide range of bioactive molecules, namely phenolic acids and flavonoids, and they are a rich source of components with antioxidant potential. All analysed oat-buckwheat dough showed higher antioxidant activity potential and higher total phenolic content (TPC) compared to cookies. The highest TPC was found in clove, both dough and cookies, with its addition showing the highest ferric reducing antioxidant power. Generally, cookies with the addition of spice/herbs showed higher phytochemical contents and antioxidant activity compared to oat-buckwheat cookies without the condiment. The technology of obtaining confectionery products, like oat-buckwheat cookies, that will favor the protection of bioactive compounds should still be improved.
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