1
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Keeratiburana T, Siangwengwang N, Somphunga W, Fu T, Blennow A. Ultrasound-assisted annealing treatment to improve physicochemical and digestive properties of banana flour. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6640-6648. [PMID: 38523359 DOI: 10.1002/jsfa.13488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 03/19/2024] [Accepted: 03/25/2024] [Indexed: 03/26/2024]
Abstract
BACKGROUND Banana flour can provide a solution to people with gluten intolerance, as it is gluten-free. Native banana flour may have limited functionality in certain applications. In this study, banana flour was modified by ultrasonic (US) and annealing (ANN) treatments at four incubation time spans, namely 12, 24, 36 and 72 h, separately or combined sequentially (US-ANN) to enhance the physicochemical and digestive properties. RESULTS US led to exposed granular surfaces and damaged non-starch components. Both treatments, at extended incubation time, increased crystallinity, resulting in a narrower starch gelatinization temperature range. The swelling power was significantly lower for ANN and US-ANN compared to US alone, providing a delay of gelatinization temperature. However, none of the treatments affected the gelatinization enthalpy. Furthermore, US increased peak viscosity, breakdown, final viscosity and setback whereas the opposite results were obtained for ANN and US-ANN. Additionally, US prior to ANN significantly increased the resistant starch (RS) content for annealing times over 24 h, especially for the US-ANN treatment for 72 h, which provided the highest RS content (49.3%) compared to ANN treatment for 72 h (44.0%) and native flour (36.3%). CONCLUSIONS US prior to ANN treatment offers an alternative method to improve the functional and digestive properties of banana flour, extending the range of applications. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Thewika Keeratiburana
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| | - Nattika Siangwengwang
- Department of Food Innovation and Processing, Faculty of Science, Buriram Rajabhat University, Buriram, Thailand
| | - Wipha Somphunga
- Department of Food Innovation and Processing, Faculty of Science, Buriram Rajabhat University, Buriram, Thailand
| | - Tian Fu
- College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, China
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark
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2
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Wu H, Wang M, Ren X, Li Z, Ai L, Xie F, Sun Z. Preparation of type 3 rice resistant starch using high-pressure homogenous coenzyme treatment and investigating its potential therapeutic effects on blood glucose and intestinal flora in db/db mice. Int J Biol Macromol 2024; 264:130552. [PMID: 38442835 DOI: 10.1016/j.ijbiomac.2024.130552] [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: 10/19/2023] [Revised: 01/16/2024] [Accepted: 02/28/2024] [Indexed: 03/07/2024]
Abstract
Resistant starch from rice was prepared using high-pressure homogenization and branched chain amylase treatment. The yield, starch external structure, thermal properties, and crystal structure of rice-resistant starch prepared in different ways were investigated. The results showed that the optimum homogenizing pressure was 90 MPa, the optimum digestion time was 4 h, the optimum concentration of branched-chain amylase was 50 U/g and the yield of resistant starch was 38.58 %. Scanning electron microscopy results showed a rougher surface and more complete debranching of the homogenized coenzyme rice-resistant starch granules. FT-IR and X-ray diffraction results showed that the homogenization treatment exhibited a spiral downward trend on rice starch relative crystallinity and a spiral upward trend on starch debranching and recrystallization. The 4-week dietary intervention in db/db type 2 diabetic mice showed that homogeneous coenzyme rice-resistant starch had a better glycemic modulating effect than normal debranched starch and had a tendency to interfere with the index of liver damage in T2DM mice. Additionally, homogeneous coenzyme rice-resistant starch proved more effective in improving intestinal flora disorders and enhancing the abundance of probiotics in T2DM mice.
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Affiliation(s)
- Haoming Wu
- Shanghai University of Medicine & Health Sciences Affiliated Sixth People's Hospital South Campus, 201499 Shanghai, China; Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Man Wang
- Shanghai University of Medicine & Health Sciences Affiliated Sixth People's Hospital South Campus, 201499 Shanghai, China
| | - Xiaolong Ren
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Zhipeng Li
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Lianzhong Ai
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Fan Xie
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
| | - Zhenliang Sun
- Shanghai University of Medicine & Health Sciences Affiliated Sixth People's Hospital South Campus, 201499 Shanghai, China.
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3
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Lone JK, Pandey R, Gayacharan. Microgreens on the rise: Expanding our horizons from farm to fork. Heliyon 2024; 10:e25870. [PMID: 38390124 PMCID: PMC10881865 DOI: 10.1016/j.heliyon.2024.e25870] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Revised: 02/02/2024] [Accepted: 02/05/2024] [Indexed: 02/24/2024] Open
Abstract
Escalating public health concerns necessitate innovative approaches to food sources. Microgreens, nutrient-rich seedlings of vegetables and herbs, have gained recognition as functional foods. This review explores the evolution of microgreens, cultivation methods, biochemical changes during germination, nutritional content, health benefits, and commercial significance. Comprehensive studies have demonstrated that microgreens have an elevated level of various nutrients. Further, in vitro and in vivo research validated their antioxidant, anticancer, antibacterial, anti-inflammatory, anti-obesity, and antidiabetic properties. Microgreens, termed "desert food," show promise for sustainable food production in climate-vulnerable regions. This paper synthesizes recent research on microgreens, addressing challenges and gaps in understanding their nutritional content and health benefits. It contributes valuable insights for future research, fostering sustainable agriculture and enhancing understanding of microgreens in human health and nutrition.
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Affiliation(s)
- Jafar K. Lone
- ICAR-National Bureau of Plant Genetic Resources, New Delhi, 110012, India
| | - Renu Pandey
- Division of Plant Physiology, ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India
| | - Gayacharan
- ICAR-National Bureau of Plant Genetic Resources, New Delhi, 110012, India
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4
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Zhang G, Hua D, Xu J, Yang L, Zhou D, He Y, Liu Y, Tang A, Lu B, Liu H. Pulsed light treatment enhances starch hydrolysis and improves starch physicochemical properties of germinated brown rice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1599-1608. [PMID: 37847530 DOI: 10.1002/jsfa.13051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 10/08/2023] [Accepted: 10/17/2023] [Indexed: 10/18/2023]
Abstract
BACKGROUND Recently, germinated brown rice (GBR) has gained substantial attention as a functional food because of its nutritional attributes. Notably, pulsed light technology (PLT) has emerged as a promising tool for enhancing rice germination and, consequently, has improved the nutritional and functional qualities of GBR-derived products. However, further research is required to comprehensively understand the impact of PLT on GBR physicochemical properties. The present study aimed to investigate the stimulating effects of PLT on starch hydrolysis, starch structure and functional properties of GBR. RESULTS The PLT substantially boosted α-amylase activity during brown rice germination, leading to a 10.9% reduction in total starch content and a 17.3% increase in reducing sugar content, accompanied by elevated free water levels. Structural analysis indicated no changes in starch crystalline types, whereas gelatinization temperature slightly increased. Pasting properties exhibited a significant drop in peak viscosity. Scanning electron microscopy showed surface erosion of starch granules with microstructural changes. Furthermore, correlation analysis established positive links between α-amylase activity, reducing sugar accumulation, starch structure and functional properties in GBR. CONCLUSION The present study demonstrates that PLT enhanced the physicochemical properties of GBR starch, significantly improving the stability of GBR products, thereby contributing to expanded applicability of rice starch in the food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Guangchen Zhang
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Dong Hua
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Jiaxin Xu
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Lina Yang
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Dayu Zhou
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Yutang He
- College of Food Science and Technology, Bohai University, Jinzhou, 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
| | - Bingxuan Lu
- Liaoning Zhaixiang Eco Agriculture Limited By Share Ltd, Benxi, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou, China
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5
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Chávez García SN, Rodríguez-Herrera R, Nery Flores S, Silva-Belmares SY, Esparza-González SC, Ascacio-Valdés JA, Flores-Gallegos AC. Sprouts as probiotic carriers: A new trend to improve consumer nutrition. FOOD CHEMISTRY. MOLECULAR SCIENCES 2023; 7:100185. [PMID: 38155686 PMCID: PMC10753383 DOI: 10.1016/j.fochms.2023.100185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 10/15/2023] [Accepted: 11/04/2023] [Indexed: 12/30/2023]
Abstract
Over the past few decades, efforts to eradicate hunger in the world have led to the generation of sustainable development goals to reduce poverty and inequality. It is estimated that the current coronavirus pandemic could add between 83 and 132 million to the total number of undernourished people in the world by 2021. Food insecurity is a contributing factor to the increase in malnutrition, overweight and obesity due to the quality of diets to which people have access. It is therefore necessary to develop functional foods that meet the needs of the population, such as the incorporation of sprouts in their formulation to enhance nutritional quality. Germination of grains and seeds can be used as a low-cost bioprocessing technique that provides higher nutritional value and better bioavailability of nutrients. Consequently, the manuscript describes relevant information about the germination process in different seeds, the changes caused in their nutritional value and the use of techniques within the imbibition phase to modify the metabolic profiles within the sprouts such as inoculation with lactic acid bacteria and yeasts, to generate a functional symbiotic food.
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Affiliation(s)
| | | | | | | | - Sandra Cecilia Esparza-González
- School of Odontology, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas S/N, Republica Oriente, C.P. 25280 Saltillo, Coahuila, Mexico
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6
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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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7
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Majzoobi M, Wang Z, Teimouri S, Pematilleke N, Brennan CS, Farahnaky A. Unlocking the Potential of Sprouted Cereals, Pseudocereals, and Pulses in Combating Malnutrition. Foods 2023; 12:3901. [PMID: 37959020 PMCID: PMC10649608 DOI: 10.3390/foods12213901] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2023] [Revised: 10/23/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
Due to the global rise in food insecurity, micronutrient deficiency, and diet-related health issues, the United Nations (UN) has called for action to eradicate hunger and malnutrition. Grains are the staple food worldwide; hence, improving their nutritional quality can certainly be an appropriate approach to mitigate malnutrition. This review article aims to collect recent information on developing nutrient-dense grains using a sustainable and natural process known as "sprouting or germination" and to discuss novel applications of sprouted grains to tackle malnutrition (specifically undernutrition). This article discusses applicable interventions and strategies to encourage biochemical changes in sprouting grains further to boost their nutritional value and health benefits. It also explains opportunities to use spouted grains at home and in industrial food applications, especially focusing on domestic grains in regions with prevalent malnutrition. The common challenges for producing sprouted grains, their future trends, and research opportunities have been covered. This review article will benefit scientists and researchers in food, nutrition, and agriculture, as well as agrifood businesses and policymakers who aim to develop nutrient-enriched foods to enhance public health.
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Affiliation(s)
- Mahsa Majzoobi
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia; (Z.W.); (S.T.); (N.P.); (C.S.B.); (A.F.)
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8
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Bassey SO, Chinma CE, Ezeocha VC, Adedeji OE, Jolayemi OS, Alozie-Uwa UC, Adie IE, Ofem SI, Adebo JA, Adebo OA. Nutritional and physicochemical changes in two varieties of fonio ( Digitaria exilis and Digitaria iburua) during germination. Heliyon 2023; 9:e17452. [PMID: 37441390 PMCID: PMC10333611 DOI: 10.1016/j.heliyon.2023.e17452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 05/31/2023] [Accepted: 06/18/2023] [Indexed: 07/15/2023] Open
Abstract
Germination is a cheap and effective bioprocessing technique used for improvement of the nutritional, physicochemical and health-promoting properties of seeds. The benefits of germination on two fonio varieties (Digitaria exilis and Digitaria iburua) have not been studied. This study investigated the nutritional and physicochemical changes in two varieties of fonio germinated for 24, 48 and 72 h at 28 °C. The antioxidant, protein and starch digestibility, functional, pasting, and thermal properties were also determined. Germination over time (24, 48, 72 h) significantly (p ≤ 0.05) increased the protein, ash, total dietary fiber, majority of the amino acids, minerals, protein digestibility, resistant starch, total phenolics and antioxidant activities while phytic acid, tannin, saponin and digestible starch contents decreased in both varieties. Germination significantly increased water and oil absorption capacity, and slightly modified pasting and thermal characteristics while bulk density decreased in both varieties. The principal component analysis revealed germination time to be the key determinant in the physicochemical, nutritional, and techno-functional characteristics of fonio rather than variety, with raw and 24 h germinated grains having similar attributes. The study established that germination improved the nutritional, antioxidant, and techno-functional properties of Digitaria exilis and Digitaria iburua, which can serve as novel food ingredients for product development.
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Affiliation(s)
- Stella Oyom Bassey
- Department of Human Nutrition and Dietetics, Faculty of Basic Medical Sciences, University of Calabar, Nigeria
| | - Chiemela Enyinnaya Chinma
- Department of Food Science and Technology, Federal University of Technology Minna, Nigeria
- Department of Biotechnology and Food Technology, University of Johannesburg, P. O. Box 17011, Doornfontein Campus, Gauteng, South Africa
| | - Vanessa Chinelo Ezeocha
- Department of Food Science and Technology, Michael Okpara University of Agriculture Umudike, Nigeria
| | | | | | | | - Irene Eneyi Adie
- Department of Human Nutrition and Dietetics, Faculty of Basic Medical Sciences, University of Calabar, Nigeria
| | - Salvation Isang Ofem
- Department of Human Nutrition and Dietetics, Faculty of Basic Medical Sciences, University of Calabar, Nigeria
| | - Janet Adeyinka Adebo
- Food Evolution Research Laboratory, Bunting Campus, School of Hospitality and Tourism, College of Business and Economics, University of Johannesburg, P.O. Box 17011, Johannesburg 2028, South Africa
| | - Oluwafemi Ayodeji Adebo
- Food Innovation Research Group, Department of Biotechnology and Food Technology, University of Johannesburg, P. O. Box 17011, Doornfontein Campus, Gauteng, South Africa
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9
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Bai J, Huang J, Feng J, Jiang P, Zhu R, Dong L, Liu Z, Li L, Luo Z. Combined ultrasound and germination treatment on the fine structure of highland barley starch. ULTRASONICS SONOCHEMISTRY 2023; 95:106394. [PMID: 37018984 PMCID: PMC10122010 DOI: 10.1016/j.ultsonch.2023.106394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/22/2023] [Accepted: 03/29/2023] [Indexed: 06/19/2023]
Abstract
Highland barley is a grain crop grown in Tibet, China. This study investigated the structure of highland barley starch using ultrasound (40 kHz, 40 min, 165.5 W) and germination treatments (30℃ with 80% relative humidity). The macroscopic morphology and the barley's fine and molecular structure were evaluated. After sequential ultrasound pretreatment and germination, a significant difference in moisture content and surface roughness was noted between highland barley and the other groups. All test groups showed an increased particle size distribution range with increasing germination time. FTIR results also indicated that after sequential ultrasound pretreatment and germination, the absorption intensity of the intramolecular hydroxyl (-OH) group of starch increased, and hydrogen bonding was stronger compared to the untreated germinated sample. In addition, XRD analysis revealed that starch crystallinity increased following sequential ultrasound treatment and germination, but a-type of crystallinity remained after sonication. Further, the Mw of sequential ultrasound pretreatment and germination at any time is higher than that of sequential germination and ultrasound. As a result of sequential ultrasound pretreatment and germination, changes in the content of chain length of barley starch were consistent with germination alone. At the same time, the average degree of polymerisation (DP) fluctuated slightly. Lastly, the starch was modified during the sonication process, either prior to or following sonication. Pretreatment with ultrasound illustrated a more profound effect on barley starch than sequential germination and ultrasound treatment. In conclusion, these results indicate that sequential ultrasound pretreatment and germination improve the fine structure of highland barley starch.
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Affiliation(s)
- Jiayi Bai
- Food Science College, Tibet Agriculture & Animal Husbandry University, R&D Center of Agricultural Products with Tibetan Plateau Characteristics, The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, Tibet, China
| | - Jiayi Huang
- Food Science College, Tibet Agriculture & Animal Husbandry University, R&D Center of Agricultural Products with Tibetan Plateau Characteristics, The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, Tibet, China
| | - Jinxin Feng
- Food Science College, Tibet Agriculture & Animal Husbandry University, R&D Center of Agricultural Products with Tibetan Plateau Characteristics, The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, Tibet, China
| | - Pengli Jiang
- Tibet Autonomous Region Grain Administration Grain and Oil Center Laboratory, Lhasa 850000, Tibet, China
| | - Rui Zhu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Liwen Dong
- Food Science College, Tibet Agriculture & Animal Husbandry University, R&D Center of Agricultural Products with Tibetan Plateau Characteristics, The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, Tibet, China
| | - Zhendong Liu
- Food Science College, Tibet Agriculture & Animal Husbandry University, R&D Center of Agricultural Products with Tibetan Plateau Characteristics, The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, Tibet, China
| | - Liang Li
- Food Science College, Tibet Agriculture & Animal Husbandry University, R&D Center of Agricultural Products with Tibetan Plateau Characteristics, The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, Tibet, China.
| | - Zhang Luo
- Food Science College, Tibet Agriculture & Animal Husbandry University, R&D Center of Agricultural Products with Tibetan Plateau Characteristics, The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, Tibet, China
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10
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Baranzelli J, Somacal S, Monteiro CS, Mello RDO, Rodrigues E, Prestes OD, López-Ruiz R, Garrido Frenich A, Romero-González R, de Miranda MZ, Emanuelli T. Grain Germination Changes the Profile of Phenolic Compounds and Benzoxazinoids in Wheat: A Study on Hard and Soft Cultivars. Molecules 2023; 28:molecules28020721. [PMID: 36677783 PMCID: PMC9864386 DOI: 10.3390/molecules28020721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 01/04/2023] [Accepted: 01/07/2023] [Indexed: 01/12/2023] Open
Abstract
Pre-harvest sprouting is a frequent problem for wheat culture that can be simulated by laboratory-based germination. Despite reducing baking properties, wheat sprouting has been shown to increase the bioavailability of some nutrients. It was investigated whether wheat cultivars bearing distinct grain texture characteristics (BRS Guaraim, soft vs. BRS Marcante, hard texture) would have different behavior in terms of the changes in phytochemical compounds during germination. Using LC-Q-TOF-MS, higher contents of benzoxazinoids and flavonoids were found in the hard cultivar than in the soft one. Free phytochemicals, mainly benzoxazinoids, increased during germination in both cultivars. Before germination, soft and hard cultivars had a similar profile of matrix-bound phytochemicals, but during germination, these compounds have been shown to decrease only in the hard-texture cultivar, due to decreased levels of phenolic acids (trans-ferulic acid) and flavonoids (apigenin) that were bound to the cell wall through ester-type bonds. These findings confirm the hypothesis that hard and soft wheat cultivars have distinct behavior during germination concerning the changes in phytochemical compounds, namely the matrix-bound compounds. In addition, germination has been shown to remarkably increase the content of benzoxazinoids and the antioxidant capacity, which could bring a health-beneficial appeal for pre-harvested sprouted grains.
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Affiliation(s)
- Julia Baranzelli
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria 97105-900, Rio Grande do Sul, Brazil
| | - Sabrina Somacal
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria 97105-900, Rio Grande do Sul, Brazil
| | - Camila Sant’Anna Monteiro
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria 97105-900, Rio Grande do Sul, Brazil
| | - Renius de Oliveira Mello
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria 97105-900, Rio Grande do Sul, Brazil
| | - Eliseu Rodrigues
- Department of Food Science, Federal University of Rio Grande do Sul, Porto Alegre 91501-970, Rio Grande do Sul, Brazil
| | - Osmar Damian Prestes
- Department of Chemistry, Center of Natural and Exact Sciences, Federal University of Santa Maria, Santa Maria 97105-900, Rio Grande do Sul, Brazil
| | - Rosalía López-Ruiz
- Research Group ‘Analytical Chemistry of Contaminants’, Department of Chemistry and Physics, Research Center for Mediterranean Intensive Agrosystems and Agri-Food Biotechnology (CIAIMBITAL), University of Almeria, 04120 Almeria, Spain
| | - Antonia Garrido Frenich
- Research Group ‘Analytical Chemistry of Contaminants’, Department of Chemistry and Physics, Research Center for Mediterranean Intensive Agrosystems and Agri-Food Biotechnology (CIAIMBITAL), University of Almeria, 04120 Almeria, Spain
| | - Roberto Romero-González
- Research Group ‘Analytical Chemistry of Contaminants’, Department of Chemistry and Physics, Research Center for Mediterranean Intensive Agrosystems and Agri-Food Biotechnology (CIAIMBITAL), University of Almeria, 04120 Almeria, Spain
| | - Martha Zavariz de Miranda
- Grain Quality Laboratory, Brazilian Agricultural Research Corporation-Embrapa Trigo, Passo Fundo 99050-970, Rio Grande do Sul, Brazil
| | - Tatiana Emanuelli
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria 97105-900, Rio Grande do Sul, Brazil
- Correspondence:
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11
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In-vitro digestibility of rice starch and factors regulating its digestion process: A review. Carbohydr Polym 2022; 291:119600. [DOI: 10.1016/j.carbpol.2022.119600] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 05/05/2022] [Accepted: 05/06/2022] [Indexed: 12/14/2022]
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12
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Liu Y, Meng‐Yun L, An F, Tan L, Shan X, Fu Z. In vitro digestibility, pasting and thermal properties of
Arenga pinnata
(
Wurmb
.)
Merr
starch citrate. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16843] [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)
- Yuan‐Sen Liu
- Institute of Light Industry and Food Engineering Guangxi University, 530004 Nanning China
| | - Li Meng‐Yun
- Institute of Light Industry and Food Engineering Guangxi University, 530004 Nanning China
| | - Feng‐Kun An
- Institute of Light Industry and Food Engineering Guangxi University, 530004 Nanning China
| | - Lin‐Bin Tan
- Institute of Light Industry and Food Engineering Guangxi University, 530004 Nanning China
| | - Xue Shan
- Institute of Light Industry and Food Engineering Guangxi University, 530004 Nanning China
| | - Zhen Fu
- Institute of Light Industry and Food Engineering Guangxi University, 530004 Nanning China
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13
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Liu T, Zhou Y, Wu D, Chen Q, Shu X. Germinated high‐resistant starch rice: A potential novel functional food. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15876] [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)
- Tian Liu
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear‐Agricultural Sciences Zhejiang University Hangzhou 310029 China
| | - Yufeng Zhou
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear‐Agricultural Sciences Zhejiang University Hangzhou 310029 China
| | - Dianxing Wu
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear‐Agricultural Sciences Zhejiang University Hangzhou 310029 China
- Hainan Institute of Zhejiang University Yazhou Bay Science and Technology City Yazhou District, Sanya 572025 China
| | - Qihe Chen
- Department of Food Science and Nutrition Zhejiang University Hangzhou China
| | - Xiaoli Shu
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear‐Agricultural Sciences Zhejiang University Hangzhou 310029 China
- Hainan Institute of Zhejiang University Yazhou Bay Science and Technology City Yazhou District, Sanya 572025 China
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14
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Combined molecular and supramolecular structural insights into pasting behaviors of starches isolated from native and germinated waxy brown rice. Carbohydr Polym 2022; 283:119148. [DOI: 10.1016/j.carbpol.2022.119148] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2021] [Revised: 01/04/2022] [Accepted: 01/13/2022] [Indexed: 11/23/2022]
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15
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Gao L, Wu Y, Wan C, Wang P, Yang P, Gao X, Eeckhout M, Gao J. Structural and physicochemical properties of pea starch affected by germination treatment. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107303] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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16
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Pal P, Kaur P, Singh N, Kaur A, Inouchi N, Kubota Y. Morphological, thermal, and rheological properties of starch from brown rice and germinated brown rice from different cultivars. STARCH-STARKE 2022. [DOI: 10.1002/star.202100266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Priyanka Pal
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Parmeet Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Narpinder Singh
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Amritpal Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Naoyoshi Inouchi
- Department of Nutrition and Food Science Faculty of Life Science and Biotechnology Fukuyama University Fukuyama Japan
| | - Yuka Kubota
- Department of Nutrition and Food Science Faculty of Life Science and Biotechnology Fukuyama University Fukuyama Japan
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17
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Zeng Y, Ali MK, Du J, Li X, Yang X, Yang J, Pu X, Yang L, Hong J, Mou B, Li L, Zhou Y. Resistant Starch in Rice: Its Biosynthesis and Mechanism of Action Against Diabetes-Related Diseases. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2024221] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Yawen Zeng
- Agricultural Biotechnology Key Laboratory of Yunnan Province, Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Muhammad Kazim Ali
- Agricultural Biotechnology Key Laboratory of Yunnan Province, Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
- Karachi Institute of Biotechnology and Genetic Engineering, University of Karachi, Karachi, Pakistan
| | - Juan Du
- Agricultural Biotechnology Key Laboratory of Yunnan Province, Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Xia Li
- Agricultural Biotechnology Key Laboratory of Yunnan Province, Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Xiaomeng Yang
- Agricultural Biotechnology Key Laboratory of Yunnan Province, Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
- Key Laboratory of the Southwestern Crop Gene Resources and Germplasm Innovation, Ministry of Agriculture, Kunming, China
| | - Jiazhen Yang
- Agricultural Biotechnology Key Laboratory of Yunnan Province, Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Xiaoying Pu
- Agricultural Biotechnology Key Laboratory of Yunnan Province, Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Li’E Yang
- Agricultural Biotechnology Key Laboratory of Yunnan Province, Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Jingan Hong
- Clinical Nutrition Department, The First People’s Hospital of Yunnan Province, Kunming, China
| | - Bo Mou
- Clinical Nutrition Department, The Second People’s Hospital of Yunnan Province, Kunming, China
| | - Ling Li
- Biomedical Engineering Research Center, Kunming Medical University, Kunming, China
| | - Yan Zhou
- Clinical Nutrition Department, The Second People’s Hospital of Yunnan Province, Kunming, China
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18
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Comparative studies on physicochemical properties of rice with germinated dark purple giant embryo rice and normal embryo rice. Cereal Chem 2021. [DOI: 10.1002/cche.10483] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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19
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AL-Ansi W, Mahdi AA, Al-Maqtari QA, Sajid BM, Al-Adeeb A, Ahmed A, Fan M, Li Y, Qian H, Jinxin L, Wang L. Characterization of molecular, physicochemical, and morphological properties of starch isolated from germinated highland barley. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101052] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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20
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Ikram A, Saeed F, Afzaal M, Imran A, Niaz B, Tufail T, Hussain M, Anjum FM. Nutritional and end-use perspectives of sprouted grains: A comprehensive review. Food Sci Nutr 2021; 9:4617-4628. [PMID: 34401108 PMCID: PMC8358358 DOI: 10.1002/fsn3.2408] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 04/20/2021] [Accepted: 04/25/2021] [Indexed: 12/21/2022] Open
Abstract
Scientific literature is evident that the germinated seeds possess a promising potential for essential nutrients, flavors, and textural attributes over nongerminated grain. In recent decades, sprouting has also been investigated as a potential green food engineering technique to boost the nutritive profile of grains. Sprouting grains have multifold applications in different fields such as baking, pharmaceutical, and cosmetic industries. During sprouting, shifting of molecular structures to macroscopic takes place. Sprouting reactivates the grain metabolism which leads to the catabolism and degradation of antinutrient and macronutrient compounds. These modifications have an effect on human health and on the nutritional content of the foodstuffs. Sprouting grains have high bioactivity against diabetes and cancer. Germination is also an outstanding green food development technique to increase the seed nutritive profile in terms of quality. The present review focuses on the sprouting of grains, changes in nutritional profile, and the technological exploration of sprouted grains.
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Affiliation(s)
- Ali Ikram
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Farhan Saeed
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Afzaal
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Ali Imran
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Bushra Niaz
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Tabussam Tufail
- University Institute of Diet & Nutritional SciencesThe University of LahoreLahorePakistan
| | - Muzzamal Hussain
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
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21
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Miyahira RF, Lopes JDO, Antunes AEC. The Use of Sprouts to Improve the Nutritional Value of Food Products: A Brief Review. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2021; 76:143-152. [PMID: 33719022 DOI: 10.1007/s11130-021-00888-6] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 03/04/2021] [Indexed: 06/12/2023]
Abstract
Sprouts are vegetable foods rich in phytonutrients, such as glucosinolates, phenolics, and isoflavones. Many studies have shown that sprouts also have high concentrations of vitamins and minerals. In addition to the high concentration of nutrients, sprouts can present a reduction of anti-nutritional factors such as phytates, tannins, and oxalates, which increases the bioaccessibility of minerals. However, their nutritional composition depends on several factors, such as the type of sprout and the germination conditions. In recent years, these foods have been highly demanded because they are associated to many health benefits. Moreover, germination is an easy and fast process, and does not depend on specific climatic conditions (potentially more sustainable to growth). The use of sprouts for the elaboration of food products can be a good strategy to increase the nutritional value of certain products that are widely consumed worldwide. In this sense, studies that evaluated the impact of adding sprouted grains on the nutritional value of some products, as well as the effect on their sensory properties were searched in the scientific literature. Most of them used germinated grain flours to replace wheat flour in food products. The satisfactory results of these products were associated with the type of sprout used and with the level of replacement of the wheat flour. This review briefly explored the nutritional benefits and the sensory acceptance of food products made with added sprouts.
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Affiliation(s)
- Roberta Fontanive Miyahira
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rua São Francisco Xavier, 524, 12° andar, sala 12006 D - Maracanã, Rio de Janeiro/RJ, CEP: 20550-013, Brazil.
- School of Applied Sciences, State University of Campinas (FCA/UNICAMP), Limeira, SP, Brazil.
| | - Jean de Oliveira Lopes
- School of Applied Sciences, State University of Campinas (FCA/UNICAMP), Limeira, SP, Brazil
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22
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Nguyen NTL, Nguyen BDT, Dai TTX, Co SH, Do TT, Tong Thi AN, Oladapo IJ, Nguyen Cong H. Influence of germinated brown rice-based flour modified by MAse on type 2 diabetic mice and HepG2 cell cytotoxic capacity. Food Sci Nutr 2021; 9:781-793. [PMID: 33598163 PMCID: PMC7866618 DOI: 10.1002/fsn3.2043] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 11/14/2020] [Accepted: 11/18/2020] [Indexed: 12/28/2022] Open
Abstract
This study aimed to discover whether using maltogenic amylase (MAse) to modify starch in germinated brown rice flour may enhance slow digestion starch and release more bioactive compounds (BCs) content. To achieve this aim, the starch was modified with four levels of MAse (0 U, 133 U, 266 U and 399 U MAse/g flour) for 1 hr at pH 5 and then spray-dried to make modified flour. The biochemical impacts of the products were then accessed in normal and type 2 diabetic mice for 4 weeks. The result showed that when the starch was modified by MAse 266 U/g, a significant reduction of rapidly digested starch to 22.35% from 61.56%, an increase in slowly digested starch to 33.09% while resistant starch as 2.92% corresponding to the increase of γ-amino butyric acid to 528.1 ± 44.1 mg/L and 120.6 ± 10.9 mg/L of ferulic acid. The extract from modified flour showed very strong cytotoxic activity against HepG2 cell (>80% inhibition). The result in vivo showed that the type-2 diabetic mice fed with this modified product could better improve the stability of the glycemic index. Also, atherosclerotic plaque assessment further supports these findings. The results indicated that BCs released considerably couple with the changes in starch properties caused by MAse enhanced the effectiveness of this product to diabetes as well as positive effect on cytotoxic activity against HepG2 cell.
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Affiliation(s)
| | | | | | - Son Hong Co
- National Agro – Forestry – Fishery Quality Assurance DepartmentCan Tho CityVietnam
| | - Thao Thi Do
- Institute of BiotechnologyVietnam Academy of Science and Technology (VAST)HanoiVietnam
| | | | | | - Ha Nguyen Cong
- Food Technology DepartmentCollege of AgricultureCan Tho CityVietnam
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23
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Chang R, Lu H, Bian X, Tian Y, Jin Z. Ultrasound assisted annealing production of resistant starches type 3 from fractionated debranched starch: Structural characterization and in-vitro digestibility. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106141] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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24
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Su C, Saleh AS, Zhang B, Feng D, Zhao J, Guo Y, Zhao J, Li W, Yan W. Effects of germination followed by hot air and infrared drying on properties of naked barley flour and starch. Int J Biol Macromol 2020; 165:2060-2070. [DOI: 10.1016/j.ijbiomac.2020.10.114] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 10/12/2020] [Accepted: 10/14/2020] [Indexed: 11/30/2022]
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25
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Binh NDT, Ngoc NTL, Oladapo IJ, Son CH, Thao DT, Trang DTX, Ngoc TTA, Ha NC. Cyclodextrin glycosyltransferase-treated germinated brown rice flour improves the cytotoxic capacity of HepG2 cell and has a positive effect on type-2 diabetic mice. J Food Biochem 2020; 44:e13533. [PMID: 33094483 DOI: 10.1111/jfbc.13533] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 09/29/2020] [Accepted: 10/04/2020] [Indexed: 11/29/2022]
Abstract
Germinated brown rice (GBR) consists of bioactive compounds (BCs) that are very useful for diabetes treatment. Modified GBR-based flour (MGBRF) was produced by modifying the starch in GBR with 0, 299.19, 598.38, and 897.57 U/ml of cyclodextrin glycosyltransferase (CGTase) for 1 hr and then spray-dried to examine its antidiabetic and cytotoxic effects. The results showed that the slowly digestible starch and resistant starch by modifying the starch in GBR with 598.38 U/ml of CGTase were 55.8% and 5.92% corresponding to the increase of γ-amino butyric acid (GABA) and ferulic acid (FA) with 4.31 ± 0.68 mg/ml and 3.10 ± 0.02 mg/ml, respectively. The extract from MGBRF showed strong cytotoxic capacity against HepG2. Furthermore, the in vivo study revealed the stability of the glycemic index (GI) by consuming MGBRF with significant impacts on diabetes. These results suggest that MGBRF through the action of CGTase plays a major role in antidiabetes and HepG2 cell product value addition. PRACTICAL APPLICATIONS: GBR consists of BCs that are useful for diabetes and cancer treatment. However, when using this or GBR-based products, it is difficult to evaluate the effect of functional properties, especially for diabetes and/or cancer diseases due to high starch content. Therefore, the modification of starch to limit digestible starch, increase SDS and RS as well as to enhance the effect of BCs on diabetes and cytotoxic activity on cancer cell should be studied before producing various based products from GBR. The results in this study indicated that CGTase increased BCs without any glycosides BCs in the extract. The MGBRF changed to higher RS and SDS while increasing the BCs. The extract of MGBRF showed strong cytotoxic activity against HepG2 cell and a positive effect on type 2-diabetic mice. Hence, this study produces new information for effective use of GBR-based food as a functional food.
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Affiliation(s)
- Nguyen Duong Thanh Binh
- Food Technology Department, College of Agriculture, Campus II, Can Tho University, Can Tho City, Vietnam
| | - Nguyen Thi Le Ngoc
- Food Technology Department, College of Agriculture, Campus II, Can Tho University, Can Tho City, Vietnam
| | - Ibitoye Joshua Oladapo
- Food Technology Department, College of Agriculture, Campus II, Can Tho University, Can Tho City, Vietnam
| | - Co Hong Son
- National Agro - Forestry - Fishery Quality Assurance Department, Branch 6 (NAFIQUAD), Can Tho City, Vietnam
| | - Do Thi Thao
- Institute of Biotechnology, Vietnam Academy of Science and Technology (VAST), Hanoi, Vietnam
| | - Dai Thi Xuan Trang
- Department of Biology, College of Natural Science, Campus II, Can Tho University, Can Tho City, Vietnam
| | - Tong Thi Anh Ngoc
- Food Technology Department, College of Agriculture, Campus II, Can Tho University, Can Tho City, Vietnam
| | - Nguyen Cong Ha
- Food Technology Department, College of Agriculture, Campus II, Can Tho University, Can Tho City, Vietnam
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26
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Zhou L, Lu Y, Zhang Y, Zhang C, Zhao L, Yao S, Sun X, Chen T, Zhu Z, Zhao Q, Zhao C, Liang W, Lu K, Wang C, Liu Q. Characteristics of grain quality and starch fine structure of japonica rice kernels following preharvest sprouting. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103023] [Citation(s) in RCA: 2] [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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27
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Su C, Zhao K, Zhang B, Liu Y, Jing L, Wu H, Gou M, Jiang H, Zhang G, Li W. The molecular mechanism for morphological, crystal, physicochemical and digestible property modification of wheat starch after repeated versus continuous heat-moisture treatment. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109399] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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28
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Zhang L, Mei JY, Ren MH, Fu Z. Optimization of enzyme-assisted preparation and characterization of Arenga pinnata resistant starch. FOOD STRUCTURE 2020. [DOI: 10.1016/j.foostr.2020.100149] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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29
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Modifying the dough mixing behavior, protein & starch digestibility and antinutritional profile of minor millets by sprouting. Int J Biol Macromol 2020; 153:962-970. [DOI: 10.1016/j.ijbiomac.2019.10.225] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2019] [Revised: 09/25/2019] [Accepted: 10/24/2019] [Indexed: 11/17/2022]
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30
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Structural and physicochemical properties of native starches and non-digestible starch residues from Korean rice cultivars with different amylose contents. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105544] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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31
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Zhang C, Zhou L, Lu Y, Yang Y, Feng L, Hao W, Li Q, Fan X, Zhao D, Liu Q. Changes in the physicochemical properties and starch structures of rice grains upon pre-harvest sprouting. Carbohydr Polym 2020; 234:115893. [DOI: 10.1016/j.carbpol.2020.115893] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2019] [Revised: 01/15/2020] [Accepted: 01/18/2020] [Indexed: 11/29/2022]
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32
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Influence of germination time on the morphological, morphometric, structural, and physicochemical characteristics of Esmeralda and Perla barley starch. Int J Biol Macromol 2020; 149:262-270. [DOI: 10.1016/j.ijbiomac.2020.01.245] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 01/21/2020] [Accepted: 01/24/2020] [Indexed: 11/21/2022]
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33
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Ma X, Liu Y, Liu J, Zhang J, Liu R. Changes in starch structures and in vitro digestion characteristics during maize ( Zea mays L.) germination. Food Sci Nutr 2020; 8:1700-1708. [PMID: 32180977 PMCID: PMC7063379 DOI: 10.1002/fsn3.1457] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 01/15/2020] [Accepted: 01/17/2020] [Indexed: 11/25/2022] Open
Abstract
This study analyzed changes in the starch structures and in vitro digestion profiles of a specific maize cultivar, Jike 728 (JK728), in Jilin, China, after 0-5 days of germination. The total starch, amylose, and amylopectin contents decreased significantly during germination. The average molecular weight of the starch compounds also decreased significantly during germination. The proportion of amylopectin with a degree of polymerization (DP) of 13-24 significantly decreased, while the relative abundance of amylopectin with DP values of 6-12, 25-36, and 37-60 significantly increased. The X-ray diffraction (XRD) patterns of all samples were characteristic of A-type starch, and the starch relative crystallinity decreased over time. The proportions of slowly digestible starch and resistant starch decreased significantly, while the proportion of rapidly digestible starch increased significantly during germination. Germination is an easy, inexpensive, and low-carbon processing method. This study indicates that germination is an effective way to control the physical properties and digestibility of starch in maize. The changes observed in the physical properties and digestibility of maize starch after germination provide scientists with a platform to understand starch modification mechanisms that might have potential applications on an industrial scale.
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Affiliation(s)
- Xianhong Ma
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- College of Biotechnology and Food EngineeringJilin Institute of Chemical TechnologyJilinChina
- National Engineering Laboratory of the Wheat‐corn Deep ProcessingChangchunChina
| | - Yang Liu
- College of Biotechnology and Food EngineeringJilin Institute of Chemical TechnologyJilinChina
| | - Jingsheng Liu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering Laboratory of the Wheat‐corn Deep ProcessingChangchunChina
| | - Jingjing Zhang
- College of Biotechnology and Food EngineeringJilin Institute of Chemical TechnologyJilinChina
| | - Renning Liu
- College of Biotechnology and Food EngineeringJilin Institute of Chemical TechnologyJilinChina
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34
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Lee YJ, Kim MY, Kim HY, Woo KS, Lee MJ, Lee J, Jeong HS. Cooking Characteristics and Sensory Evaluation of Rice Cooked with Germinated Barley. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2019. [DOI: 10.1515/ijfe-2019-0240] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractThis study was performed to investigate the cooking characteristics and sensory evaluation of rice cooked in the presence of 20 % germinated barley. The soluble solid and water absorption rate increased significantly with longer barley germination periods. The microstructure of the cooked germinated barley showed some pores 4 days after germination and increased pore numbers and size 6 days after germination. The hardness of cooked-rice tended to decrease after germination of barley. Sensory evaluation indicated that barley germinated for 2–4 days is the most suitable (overall acceptance) for cooking. These results indicate that pores are formed on the surface during the germination of barley, so that water is easily absorbed during cooking and the hardness is low, and the texture of barley is improved even when rice is cooked. This study suggests that rice cooked with germinated barley has improved sensory characteristics, without unnecessary processing (milling, chopping, or pressing) the barley.
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Affiliation(s)
- Yoon Jeong Lee
- Department of Herbal Crop Research, National Institute of Horiticultural and Herbal Science, Rural Development Administration, Eumseong, Chungbuk 27709, Republic of Korea
| | - Min Young Kim
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon16429, Republic of Korea
| | - Hyun Young Kim
- Department of Crop Foundation Division, National Institute of Crop Science, Rural Development Administration, Jeonju, Jeollabuk-do55365, Korea (the Republic of)
| | - Koan Sik Woo
- Research Policy Bureau, Rural Development Administration, Jeonju, Jeollabuk-do 55365, Republic of Korea
| | - Mi Ja Lee
- Department of Crop Foundation Division, National Institute of Crop Science, Rural Development Administration, Jeonju, Jeollabuk-do55365, Korea (the Republic of)
| | - Junsoo Lee
- Department of Food Science and Biotechnology, Chungbuk National University, 1 Chungdaero, Seowon-gu, CheongjuChungbuk28644, Korea (the Republic of)
| | - Heon Sang Jeong
- Department of Food Science and Biotechnology, Chungbuk National University, 1 Chungdaero, Seowon-gu, CheongjuChungbuk28644, Korea (the Republic of)
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35
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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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Benincasa P, Falcinelli B, Lutts S, Stagnari F, Galieni A. Sprouted Grains: A Comprehensive Review. Nutrients 2019; 11:E421. [PMID: 30781547 PMCID: PMC6413227 DOI: 10.3390/nu11020421] [Citation(s) in RCA: 155] [Impact Index Per Article: 31.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 02/02/2019] [Accepted: 02/13/2019] [Indexed: 11/27/2022] Open
Abstract
In the last decade, there has been an increase in the use of sprouted grains in human diet and a parallel increase in the scientific literature dealing with their nutritional traits and phytochemical contents. This review examines the physiological and biochemical changes during the germination process, and the effects on final sprout composition in terms of macro- and micro-nutrients and bioactive compounds. The main factors affecting sprout composition are taken into consideration: genotype, environmental conditions experimented by the mother plant, germination conditions. In particular, the review deepens the recent knowledge on the possible elicitation factors useful for increasing the phytochemical contents. Microbiological risks and post-harvest technologies are also evaluated, and a brief summary is given of some important in vivo studies matching with the use of grain sprouts in the diet. All the species belonging to Poaceae (Gramineae) family as well as pseudocereals species are included.
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Affiliation(s)
- Paolo Benincasa
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy.
| | - Beatrice Falcinelli
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy.
| | - Stanley Lutts
- Groupe de Recherche en Physiologie végétale, Earth and Life Institute-Agronomy (ELI-A), Université catholique de Louvain, 5 (Bte 7.07.13) Place Croix du Sud, 1348 Louvain-la-Neuve, Belgium.
| | - Fabio Stagnari
- Faculty of Bioscience and Technologies for Food, Agriculture and Environment, University of Teramo, Via Carlo Lerici 1, 64023 Teramo, Italy.
| | - Angelica Galieni
- Council for Agricultural Research and Economics, Research Centre for Vegetable and Ornamental Crops, Via Salaria 1, 63030 Monsampolo del Tronto, Italy.
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Lemmens E, Moroni AV, Pagand J, Heirbaut P, Ritala A, Karlen Y, Lê KA, Van den Broeck HC, Brouns FJPH, De Brier N, Delcour JA. Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review. Compr Rev Food Sci Food Saf 2018; 18:305-328. [PMID: 33337026 DOI: 10.1111/1541-4337.12414] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2018] [Revised: 10/31/2018] [Accepted: 10/31/2018] [Indexed: 02/06/2023]
Abstract
Sprouting induces activation and de novo synthesis of hydrolytic enzymes that make nutrients available for plant growth and development. Consumption of sprouted grains is suggested to be beneficial for human health. Positive consumer perceptions about sprouted cereals have resulted in new food and beverage product launches. However, because there is no generally accepted definition of "sprouting," it is unclear when grains are to be called sprouted. Moreover, guidelines about how much sprouted grain material food products should contain to exert health benefits are currently lacking. Accordingly, there is no regulatory base to develop appropriate food labeling for "sprouted foods." This review describes the nutritional and technological properties of sprouted grains in relation to processing conditions and provides guidelines to optimize sprouting practices in order to maximize nutritive value. Relatively long sprouting times (3 to 5 days) and/or high processing temperatures (25 to 35 °C) are needed to maximize the de novo synthesis and/or release of plant bioactive compounds. Nutrient compositional changes resulting from sprouting are often associated with health benefits. However, supportive data from clinical studies are very scarce, and at present it is impossible to draw any conclusion on health benefits of sprouted cereals. Finally, grains sprouted under the above-mentioned conditions are generally unfit for use in traditional food processing and it is challenging to use sprouted grains as ingredients without compromising their nutrient content. The present review provides a basis for better defining what "sprouting" is, and to help further research and development efforts in this field as well as future food regulations development.
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Affiliation(s)
- Elien Lemmens
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Alice V Moroni
- Nestlé Research Centre, Route du Jorat 57, 1000, Lausanne, Switzerland
| | - Jennifer Pagand
- Puratos Group, Industrialaan 25, B-1702, Groot-Bijgaarden, Belgium
| | - Pieter Heirbaut
- Puratos Group, Industrialaan 25, B-1702, Groot-Bijgaarden, Belgium
| | - Anneli Ritala
- VTT Technical Research Centre of Finland, Vuorimiehentie 3, 02150, Espoo, Finland
| | - Yann Karlen
- Nestlé Research Centre, Route du Jorat 57, 1000, Lausanne, Switzerland
| | - Kim-Anne Lê
- Nestlé Research Centre, Route du Jorat 57, 1000, Lausanne, Switzerland
| | - Hetty C Van den Broeck
- Wageningen Univ. & Research, Business unit Bioscience, Droevendaalsesteeg 1, 6708, PB Wageningen, The Netherlands
| | - Fred J P H Brouns
- Dept. of Human Biology School of Nutrition and Translational Research in Metabolism Faculty of Health, Medicine and Life Sciences, Maastricht Univ., Universiteitssingel 40, 6229, ER Maastricht, The Netherlands
| | - Niels De Brier
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
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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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Li C, Oh SG, Lee DH, Baik HW, Chung HJ. Effect of germination on the structures and physicochemical properties of starches from brown rice, oat, sorghum, and millet. Int J Biol Macromol 2017; 105:931-939. [DOI: 10.1016/j.ijbiomac.2017.07.123] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2017] [Revised: 07/12/2017] [Accepted: 07/18/2017] [Indexed: 10/19/2022]
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