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Yılmaz B, Sırbu A, Altıntaş Başar HB, Goksen G, Chabı IB, Kumagaı H, Ozogul F. Potential roles of cereal bioactive compounds in the prevention and treatment of type 2 diabetes: A review of the current knowledge. Crit Rev Food Sci Nutr 2023:1-18. [PMID: 38148641 DOI: 10.1080/10408398.2023.2292790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2023]
Abstract
Diabetes is one of the most common non-communicable diseases in both developed and underdeveloped countries with a 9.3% prevalence. Unhealthy diets and sedentary lifestyles are among the most common reasons for type 2 diabetes mellitus (T2DM). Diet plays a crucial role in both the etiology and treatment of T2DM. There are several recommendations regarding the carbohydrate intake of patients with T2DM. One of them is about reducing the total carbohydrate intake and/or changing the type of carbohydrate to reduce the glycaemic index. Cereals are good sources of carbohydrates in the diet with a significant amount of soluble and non-soluble fiber content. Apart from fiber, it has been shown that the bioactive compounds present in cereals such as proteins, phenolic compounds, carotenoids, and tocols have beneficial impacts in the prevention and treatment of T2DM. Moreover, cereal by-products especially the by-products of milling processes, which are bran and germ, have been reported to have anti-diabetic activities mainly because of their fiber and polyphenols content. Considering the potential functions of cereals in patients with T2DM, this review focuses on the roles of cereal bioactive compounds in the prevention and treatment of type 2 diabetes.
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Affiliation(s)
- Birsen Yılmaz
- Department of Biological Sciences, Tata Institute of Fundamental Research, Hyderabad, India
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Çukurova University, Adana, Türkiye
| | - Alexandrina Sırbu
- FMMAE Ramnicu Valcea, Constantin Brancoveanu University of Pitesti, Valcea, Romania
| | | | - Gülden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin, Türkiye
| | - Ifagbémi Bienvenue Chabı
- Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
| | - Hitomi Kumagaı
- Nihon University College of Bioresource Sciences Graduate School of Bioresource Sciences, Fujisawa, Japan
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Türkiye
- Biotechnology Research and Application Center, Cukurova University, Adana, Turkiye
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2
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Tagliapietra BL, Clerici MTPS. Brown algae and their multiple applications as functional ingredient in food production. Food Res Int 2023; 167:112655. [PMID: 37087243 DOI: 10.1016/j.foodres.2023.112655] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 02/20/2023] [Accepted: 02/25/2023] [Indexed: 03/09/2023]
Abstract
Brown algae are considered one of the resources that can contribute to transforming our global food system by promoting healthier diets and reducing environmental impact. In this sense, this review article aims to provide up-to-date information on the nutritional and functional improvement of brown algae when they are applied to different food matrices. Brown algae present sulfated polysaccharides (alginates, fucoidans, and laminarins), proteins, minerals, vitamins, dietary fibers, fatty acids, pigments, and bioactive compounds that can positively contribute to the development of highly nutritious food products, as well as used reformulate products already existing, to remove, reduce, increase, add and/or replace different components and obtain products that confer health-promoting properties. This review demonstrates that there is a tendency to use seaweed for the production of functional foods and that the number of commercially produced products from seaweed is increasing, that is, seaweed is a sector whose global market is expanding.
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Affiliation(s)
- Bruna Lago Tagliapietra
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Cidade Universitária Zeferino Vaz, 80th Monteiro Lobato Street, CEP 13.083-870 Campinas, São Paulo, Brazil.
| | - Maria Teresa Pedrosa Silva Clerici
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Cidade Universitária Zeferino Vaz, 80th Monteiro Lobato Street, CEP 13.083-870 Campinas, São Paulo, Brazil.
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3
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Hugon F, Dufour M, Chiron H, Della Valle G, Kansou K. Modeling the mixing power curve to assess bread dough rheological behavior. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2023.103667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/13/2023]
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4
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Ikem A, Odumosu PO, Udousoro I. Elemental composition of cereal grains and the contribution to the dietary intake in the Nigerian population. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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5
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Ain QT, Siddique K, Bawazeer S, Ali I, Mazhar M, Rasool R, Mubeen B, Ullah F, Unar A, Jafar TH. Adaptive mechanisms in quinoa for coping in stressful environments: an update. PeerJ 2023; 11:e14832. [PMID: 36883058 PMCID: PMC9985901 DOI: 10.7717/peerj.14832] [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: 09/27/2022] [Accepted: 01/09/2023] [Indexed: 03/06/2023] Open
Abstract
Quinoa (Chenopodium quinoa) is a grain-like, genetically diverse, highly complex, nutritious, and stress-tolerant food that has been used in Andean Indigenous cultures for thousands of years. Over the past several decades, numerous nutraceutical and food companies are using quinoa because of its perceived health benefits. Seeds of quinoa have a superb balance of proteins, lipids, carbohydrates, saponins, vitamins, phenolics, minerals, phytoecdysteroids, glycine betaine, and betalains. Quinoa due to its high nutritional protein contents, minerals, secondary metabolites and lack of gluten, is used as the main food source worldwide. In upcoming years, the frequency of extreme events and climatic variations is projected to increase which will have an impact on reliable and safe production of food. Quinoa due to its high nutritional quality and adaptability has been suggested as a good candidate to offer increased food security in a world with increased climatic variations. Quinoa possesses an exceptional ability to grow and adapt in varied and contrasting environments, including drought, saline soil, cold, heat UV-B radiation, and heavy metals. Adaptations in salinity and drought are the most commonly studied stresses in quinoa and their genetic diversity associated with two stresses has been extensively elucidated. Because of the traditional wide-ranging cultivation area of quinoa, different quinoa cultivars are available that are specifically adapted for specific stress and with broad genetic variability. This review will give a brief overview of the various physiological, morphological and metabolic adaptations in response to several abiotic stresses.
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Affiliation(s)
- Qura Tul Ain
- Institute of Molecular Biology and Biotechnology, University of Lahore, Lahore, Punjab, Pakistan
| | - Kiran Siddique
- School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai, China
| | - Sami Bawazeer
- Faculty of Pharmacy, Department of Pharmacognosy, Umm Al-Qura University, Makkah, Makkah, Saudi Arabia
| | - Iftikhar Ali
- Department of Genetics and Development, Columbia University, New York, United States.,Center for Plant Sciences and Biodiversity, University of Swat, Swat, Pakistan
| | - Maham Mazhar
- Institute of Molecular Biology and Biotechnology, University of Lahore, Lahore, Punjab, Pakistan
| | - Rabia Rasool
- Institute of Molecular Biology and Biotechnology, University of Lahore, Lahore, Punjab, Pakistan
| | - Bismillah Mubeen
- Institute of Molecular Biology and Biotechnology, University of Lahore, Lahore, Punjab, Pakistan
| | - Farman Ullah
- Center for Biotechnology and Microbiology, University of Swat, Swat, Pakistan
| | - Ahsanullah Unar
- School of Life Sciences, University of Science & Technology, China, Hefei, China
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6
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Shanina O, Borovikova N, Gavrish T, Dugina K. Technological aspects of rice gluten-free bread production. POTRAVINARSTVO 2022. [DOI: 10.5219/1725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The article presents data on the study of the influence of hydrocolloids and protein additives on the technological aspects of gluten-free rice bread production. The method of full-factor experiment PFE 2 3 determined the optimal conditions for bread production – the amount of yeast 1.5% by flour weight, dough moisture 60%, duration of fermentation, and proofing 70 minutes. The prescribed amount of yeast, salt, agar, and gelatin was dissolved in water at 35 ºC and mixed with the specified amount of rice flour. The dough was kneaded for 15 minutes. The dough was placed in the mould and left to ferment for 40 minutes and stand for 30 minutes at the temperature of 30 ºC. After fermentation, the dough was divided into pieces weighing 50 grams, placed in baking tins, and baked for 35 – 40 minutes at the temperature of 180 ºC. Since adding polysaccharides and protein improvers to the recipe of gluten-free dough to regulate its technological properties can significantly affect the intensity of fermentation and the activity of amylolytic enzymes of flour, studied the dynamics of carbon dioxide release gluten-free rice dough. It was found that additives of protein nature increase the amount of carbon dioxide accumulation in gluten-free dough by 33 – 44%. It is experimentally substantiated that the recommended duration of fermentation of rice flour dough with the addition of gelatin is 45 – 50 min, with the addition of agar 25 – 30 min, and the mixture of gelatin and agar 35 – 45 min. It is established that to achieve full readiness of bread based on rice flour, it is possible after 35 minutes of baking at 200 ºC. When extending the duration of heat treatment, the quality of bread does not change, so long-term heat treatment is not economically feasible.
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Perri G, Greco Miani M, Amendolagine G, Pontonio E, Rizzello CG. Defatted durum wheat germ to produce type-II and III sourdoughs: Characterization and use as bread ingredient. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113566] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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8
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Della Valle G, Dufour M, Hugon F, Chiron H, Saulnier L, Kansou K. Rheology of wheat flour dough at mixing. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100873] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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9
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Wang H, Li A, Kong L, Zhang X. Effect of Zn-Rich Wheat Bran With Different Particle Sizes on the Quality of Steamed Bread. Front Nutr 2021; 8:761708. [PMID: 34957180 PMCID: PMC8702855 DOI: 10.3389/fnut.2021.761708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Accepted: 11/15/2021] [Indexed: 11/13/2022] Open
Abstract
Bran is the main by-product of wheat milling and the part of the grain with the highest Zn content. We investigated the effects of the particle sizes (coarse, D50 = 375.4 ± 12.3 μm; medium, D50 = 122.3 ± 7.1 μm; and fine, D50 = 60.5 ± 4.2 μm) and addition level (5–20%) of Zn-biofortified bran on the quality of flour and Chinese steamed bread. It was studied to determine if the Zn content of steamed bread could be enhanced without deleterious effects on quality. Dough pasting properties, such as peak viscosity, trough viscosity, final viscosity, breakdown, and setback, decreased significantly as the bran addition level was increased from 5 to 20% but did not significantly differ as a result of different bran particle sizes. Bran incorporation significantly increased hardness, gumminess, chewiness, and adhesiveness, whereas the springiness, cohesiveness, and specific volume of steamed bread decreased with the increase in bran addition. The optimal sensory score of steamed bread samples in the control and Zn fertilizer groups were obtained under 5% bran addition resulting in comparable flavor, and texture relative to control. Meanwhile, the Zn content of the steamed bread in the Zn fertilizer group was 40.2 mg/kg, which was 55.8% higher than that in the control group. Results indicated that adding the appropriate particle size and amount of bran would be an effective and practical way to solve the problem of the insufficient Zn content of steamed bread.
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Affiliation(s)
- Huinan Wang
- Agronomy College, State Key Laboratory of Crop Biology, Shandong Agricultural University, Taian, China.,Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Anfei Li
- Agronomy College, State Key Laboratory of Crop Biology, Shandong Agricultural University, Taian, China
| | - Lingrang Kong
- Agronomy College, State Key Laboratory of Crop Biology, Shandong Agricultural University, Taian, China
| | - Xiaocun Zhang
- Agronomy College, State Key Laboratory of Crop Biology, Shandong Agricultural University, Taian, China
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Maina NH, Rieder A, De Bondt Y, Mäkelä-Salmi N, Sahlstrøm S, Mattila O, Lamothe LM, Nyström L, Courtin CM, Katina K, Poutanen K. Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber. Foods 2021; 10:foods10112566. [PMID: 34828846 PMCID: PMC8624990 DOI: 10.3390/foods10112566] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/08/2021] [Accepted: 10/15/2021] [Indexed: 12/16/2022] Open
Abstract
Daily use of wholegrain foods is generally recommended due to strong epidemiological evidence of reduced risk of chronic diseases. Cereal grains, especially the bran part, have a high content of dietary fiber (DF). Cereal DF is an umbrella concept of heterogeneous polysaccharides of variable chemical composition and molecular weight, which are combined in a complex network in cereal cell walls. Cereal DF and its distinct components influence food digestion throughout the gastrointestinal tract and influence nutrient absorption and other physiological reactions. After repeated consumption of especially whole grain cereal foods, these effects manifest in well-demonstrated health benefits. As cereal DF is always consumed in the form of processed cereal food, it is important to know the effects of processing on DF to understand, safeguard and maximize these health effects. Endogenous and microbial enzymes, heat and mechanical energy during germination, fermentation, baking and extrusion destructurize the food and DF matrix and affect the quantity and properties of grain DF components: arabinoxylans (AX), beta-glucans, fructans and resistant starch (RS). Depolymerization is the most common change, leading to solubilization and loss of viscosity of DF polymers, which influences postprandial responses to food. Extensive hydrolysis may also remove oligosaccharides and change the colonic fermentability of DF. On the other hand, aggregation may also occur, leading to an increased amount of insoluble DF and the formation of RS. To understand the structure–function relationship of DF and to develop foods with targeted physiological benefits, it is important to invest in thorough characterization of DF present in processed cereal foods. Such understanding also demands collaborative work between food and nutritional sciences.
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Affiliation(s)
- Ndegwa H. Maina
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland; (N.M.-S.); (K.K.)
- Correspondence:
| | - Anne Rieder
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1431 Ås, Norway; (A.R.); (S.S.)
| | - Yamina De Bondt
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, 3001 Leuven, Belgium; (Y.D.B.); (C.M.C.)
| | - Noora Mäkelä-Salmi
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland; (N.M.-S.); (K.K.)
| | - Stefan Sahlstrøm
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1431 Ås, Norway; (A.R.); (S.S.)
| | - Outi Mattila
- VTT Technical Research Centre of Finland Ltd., P.O. Box 1000, FI-02044 Espoo, Finland; (O.M.); (K.P.)
| | - Lisa M. Lamothe
- Nestlé Institute of Materials Science, Nestlé Research, Société des Produits Nestlé S.A. Route du Jorat 57, 1000 Lausanne 26, 1800 Vevey, Switzerland;
| | - Laura Nyström
- Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 9, 8092 Zurich, Switzerland;
| | - Christophe M. Courtin
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, 3001 Leuven, Belgium; (Y.D.B.); (C.M.C.)
| | - Kati Katina
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland; (N.M.-S.); (K.K.)
| | - Kaisa Poutanen
- VTT Technical Research Centre of Finland Ltd., P.O. Box 1000, FI-02044 Espoo, Finland; (O.M.); (K.P.)
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11
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De Vuyst L, Comasio A, Kerrebroeck SV. Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients. Crit Rev Food Sci Nutr 2021; 63:2447-2479. [PMID: 34523363 DOI: 10.1080/10408398.2021.1976100] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Sourdough production is an ancient method to ferment flour from cereals for the manufacturing of baked goods. This review deals with the state-of-the-art of current fermentation strategies for sourdough production and the microbial ecology of mature sourdoughs, with a particular focus on the use of non-flour ingredients. Flour fermentation processes for sourdough production are typically carried out by heterogeneous communities of lactic acid bacteria and yeasts. Acetic acid bacteria may also occur, although their presence and role in sourdough production can be criticized. Based on the inoculum used, sourdough productions can be distinguished in fermentation processes using backslopping procedures, originating from a spontaneously fermented flour-water mixture (Type 1), starter culture-initiated fermentation processes (Type 2), and starter culture-initiated fermentation processes that are followed by backslopping (Type 3). In traditional recipes for the initiation and/or propagation of Type 1 sourdough productions, non-flour ingredients are often added to the flour-water mixture. These ingredients may be the source of an additional microbial inoculum and/or serve as (co-)substrates for fermentation. An example of the former is the addition of yoghurt; an example of the latter is the use of fruit juices. The survival of microorganisms transferred from the ingredients to the fermenting flour-water mixture depends on the competitiveness toward particular strains of the microbial species present under the harsh conditions of the sourdough ecosystem. Their survival and growth is also determined by the presence of the appropriate substrates, whether or not carried over by the ingredients added.
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Affiliation(s)
- Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Brussels, Belgium
| | - Andrea Comasio
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Brussels, Belgium
| | - Simon Van Kerrebroeck
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Brussels, Belgium
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12
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Nutritional facts, bio-active components and processing aspects of pseudocereals: A comprehensive review. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101170] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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13
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Yuan Y, Hong T, Ma Y, Xu D, Zhang H, Jin Y, Wu F, Xu X. Effects of partial preheated dough on its frozen characteristics: Baking, water mobility, thermal, and microstructural properties. Cereal Chem 2021. [DOI: 10.1002/cche.10433] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Yirong Yuan
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Tingting Hong
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Yongshuai Ma
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Dan Xu
- School of Food Science and Technology Jiangnan University Wuxi China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Huang Zhang
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Yamei Jin
- School of Food Science and Technology Jiangnan University Wuxi China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Fengfeng Wu
- School of Food Science and Technology Jiangnan University Wuxi China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Xueming Xu
- School of Food Science and Technology Jiangnan University Wuxi China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- International Joint Laboratory on Food Safety Synergetic Innovation Center of Food Safety and Nutrition Jiangnan University Wuxi China
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14
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Preliminary Investigations on the Use of a New Milling Technology for Obtaining Wholemeal Flours. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11136138] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Wholemeal flours from various cereals and pseudocereals are a valuable source of nutritionally important fiber components, especially beta-glucans and arabinoxylans, as well as bioactive substances accompanying dietary fiber. Most types of whole-wheat flours have unfavorable baking and sensory properties. The finest granulation of bran particles in the flour has a significant effect on reducing or eliminating these deficiencies. Special disintegration equipment is required to achieve fine granulation of the bran particles. In this study, we have tested a special type of impact mill (originally intended for grinding of plastics) to produce special finely ground wholemeal flours with lower starch damage and higher farinographic absorption. Moisture content in the studied flours was significantly lower (7.4–9.8%) than is common in standard flour (13–14%). According to the results of flour analyses obtained from several cereal sources, it seems that especially in rye and wheat, this technology is suitable for both achieving fine granulation of bran particles and in terms of not very substantial damage of starch granules.
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15
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Impact of pregelatinized composite flour on nutritional and functional properties of gluten-free cereal-based cake premixes. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00678-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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16
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Silventoinen P, Kortekangas A, Ercili-Cura D, Nordlund E. Impact of ultra-fine milling and air classification on biochemical and techno-functional characteristics of wheat and rye bran. Food Res Int 2021; 139:109971. [PMID: 33509517 DOI: 10.1016/j.foodres.2020.109971] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 11/17/2020] [Accepted: 11/28/2020] [Indexed: 10/22/2022]
Abstract
Dry milling and air classification were applied to produce three different ingredients from wheat and rye brans. Dried and pin disc-milled brans having particle size medians of 89-131 µm were air classified to produce protein- and soluble dietary fibre-enriched hybrid ingredients (median particle size 7-9 µm) and additionally brans were ultra-finely milled (median particle size 17-19 µm). The samples were characterised in regard to their composition and techno-functional properties. In air classification, protein content increased from 16.4 and 14.7% to 30.9 and 30.7% for wheat and rye brans, which corresponded to protein separation efficiencies of 18.0 and 26.9%, respectively. Concurrently, the ratio between soluble and insoluble dietary fibre increased from 0.22 to 0.85 for wheat and from 0.56 to 1.75 for rye bran. The protein- and soluble dietary fibre-enriched wheat bran fraction showed improved protein solubility at alkaline pH when compared to pin disc- and ultra-finely-milled wheat bran, whereas less difference between the wheat ingredients was observed at native and acidic pH. The protein- and soluble dietary fibre-enriched rye bran fraction exhibited lower solubility than the pin disc- or ultra-finely-milled rye brans at all the studied pH-values. Ultra-fine milling alone decreased protein solubility and increased damaged starch content when compared to the pin disc-milled brans. Both protein enrichment and ultra-fine milling improved colloidal stability in comparison to the pin disc-milled raw materials. The lowest water and oil binding capacities were obtained for the protein-enriched fractions. Ultrasound-assisted emulsification of the protein- and soluble dietary fibre-enriched fractions and the ultra-finely-milled brans revealed no major differences in the visual quality or stability of the emulsions. The results suggest that modification of the techno-functional properties of cereal brans may be acquired via both air classification and ultra-fine milling.
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Affiliation(s)
- Pia Silventoinen
- VTT Technical Research Centre of Finland, Ltd., P.O. Box 1000, FI-02044 VTT, Finland.
| | - Anni Kortekangas
- VTT Technical Research Centre of Finland, Ltd., P.O. Box 1000, FI-02044 VTT, Finland.
| | - Dilek Ercili-Cura
- VTT Technical Research Centre of Finland, Ltd., P.O. Box 1000, FI-02044 VTT, Finland.
| | - Emilia Nordlund
- VTT Technical Research Centre of Finland, Ltd., P.O. Box 1000, FI-02044 VTT, Finland.
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17
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Ghumman A, Mudgal S, Singh N, Ranjan B, Kaur A, Rana JC. Physicochemical, functional and structural characteristics of grains, flour and protein isolates of Indian quinoa lines. Food Res Int 2020; 140:109982. [PMID: 33648217 DOI: 10.1016/j.foodres.2020.109982] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 11/06/2020] [Accepted: 12/08/2020] [Indexed: 11/26/2022]
Abstract
The physicochemical and functional properties of grains, flour and protein isolates (QPI) from different quinoa lines were evaluated. Quinoa flour and protein isolates were characterised by high protein (14.1-15.4% and 78.7-86%, respectively) and phenolic content (419 to 655 mg GAE/100 g). Water and oil absorption capacity of QPI (2.0-3.6 g/g and 2.71-3.32 g/g, respectively) was significantly higher than quinoa flour (1.22 and 2.17 gand 0.9 and1.54 g, respectively). QPI showed desirable functional properties in terms of high foaming capacity (50.8 to 60.2%), foam stability (38.5 to 50.4%), protein solubility (30 and 53.3%), and emulsification index (EAI- 19.2-26.1 m2/g and ESI- 96.7-149.8 min, respectively). Digestibility of QPI ranged between 70.8 and 77.8% and was negatively correlated to random coils. Quinoa lines with higher grain density (GD) showed higher total phenol content (TPC) and WAC and lower FRSA and OAC. QPI with higher proportions of β-structure and random coils had enhanced protein surface activities leading to improved emulsification and foaming capabilities. Among the highly conserved polypeptides (PPs), variations were observed in accumulation of 53, 59 and 32 kDa PPs for grains and 33 and 21-24 kDa PPs for QPI.
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Affiliation(s)
- Atinder Ghumman
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India
| | - Swasti Mudgal
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India.
| | - Brajesh Ranjan
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India
| | - Jai Chand Rana
- ICAR-National Bureau of Plant Genetic Resources, Regional Station, Phagli, Shimla 171004, HP, India
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Lille M, Kortekangas A, Heiniö RL, Sozer N. Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour. Foods 2020; 9:foods9111527. [PMID: 33114227 PMCID: PMC7690879 DOI: 10.3390/foods9111527] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 10/20/2020] [Accepted: 10/21/2020] [Indexed: 12/14/2022] Open
Abstract
This study addressed the potential of 3D printing as a processing technology for delivering personalized healthy eating solutions to consumers. Extrusion-based 3D printing was studied as a tool to produce protein- and dietary fibre-rich snack products from whole milk powder and wholegrain rye flour. Aqueous pastes were prepared from the raw materials at various ratios, grid-like samples printed from the pastes at ambient temperature and the printed samples post-processed by oven baking at 150 °C. Printing pastes were characterized by rheological measurements and the baked samples by X-ray micro tomography, texture measurements and sensory analysis. All formulations showed good printability and shape stability after printing. During baking, the milk powder-based samples expanded to a level that caused a total collapse of the printed multiple-layer samples. Shape retention during baking was greatly improved by adding rye flour to the milk formulation. Sensory evaluation revealed that the volume, glossiness, sweetness and saltiness of the baked samples increased with an increasing level of milk powder in the printing paste. A mixture of milk powder and rye flour shows great potential as a formulation for healthy snack products produced by extrusion-based 3D printing.
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19
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Cayres CA, Ramírez Ascheri JL, Peixoto Gimenes Couto MA, Almeida EL, Melo L. Consumers’ acceptance of optimized gluten-free sorghum-based cakes and their drivers of liking and disliking. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102938] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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20
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Probing the effect of physical modifications on cereal bran chemistry and antioxidant potential. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00438-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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21
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Rollán GC, Gerez CL, LeBlanc JG. Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals. Front Nutr 2019; 6:98. [PMID: 31334241 PMCID: PMC6617224 DOI: 10.3389/fnut.2019.00098] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Accepted: 06/14/2019] [Indexed: 12/15/2022] Open
Abstract
One of the greatest challenges is to reduce malnutrition worldwide while promoting sustainable agricultural and food systems. This is a daunting task due to the constant growth of the population and the increasing demands by consumers for functional foods with higher nutritional values. Cereal grains are the most important dietary energy source globally; wheat, rice, and maize currently provide about half of the dietary energy source of humankind. In addition, the increase of celiac patients worldwide has motivated the development of gluten-free foods using alternative flour types to wheat such as rice, corn, cassava, soybean, and pseudocereals (amaranth, quinoa, and buckwheat). Amaranth and quinoa have been cultivated since ancient times and were two of the major crops of the Pre-Colombian cultures in Latin- America. In recent years and due to their well-known high nutritional value and potential health benefits, these pseudocereals have received much attention as ideal candidates for gluten-free products. The importance of exploiting these grains for the elaboration of healthy and nutritious foods has forced food producers to develop novel adequate strategies for their processing. Fermentation is one of the most antique and economical methods of producing and preserving foods and can be easily employed for cereal processing. The nutritional and functional quality of pseudocereals can be improved by fermentation using Lactic Acid Bacteria (LAB). This review provides an overview on pseudocereal fermentation by LAB emphasizing the capacity of these bacteria to decrease antinutritional factors such as phytic acid, increase the functional value of phytochemicals such as phenolic compounds, and produce nutritional ingredients such as B-group vitamins. The numerous beneficial effects of lactic fermentation of pseudocereals can be exploited to design novel and healthier foods or grain ingredients destined to general population and especially to patients with coeliac disease.
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Affiliation(s)
- Graciela C. Rollán
- Centro de Referencia para Lactobacilos (CERELA) - CONICET, San Miguel de Tucumán, Argentina
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22
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Gobbetti M, De Angelis M, Di Cagno R, Polo A, Rizzello CG. The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry. Crit Rev Food Sci Nutr 2019; 60:2158-2173. [DOI: 10.1080/10408398.2019.1631753] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Marco Gobbetti
- Faculty of Science and Technology, Free University of Bolzano, Bolzano, Italy
| | - Maria De Angelis
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Raffaella Di Cagno
- Faculty of Science and Technology, Free University of Bolzano, Bolzano, Italy
| | - Andrea Polo
- Faculty of Science and Technology, Free University of Bolzano, Bolzano, Italy
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23
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Aprodu I, Horincar G, Andronoiu DG, Banu I. Technological performance of various flours obtained through multigrain milling. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.05.011] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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24
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Verni M, Rizzello CG, Coda R. Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights. Front Nutr 2019; 6:42. [PMID: 31032259 PMCID: PMC6473998 DOI: 10.3389/fnut.2019.00042] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2019] [Accepted: 03/25/2019] [Indexed: 11/13/2022] Open
Abstract
Cereals are one of the major food sources in human diet and a large quantity of by-products is generated throughout their processing chain. These by-products mostly consist of the germ and outer layers (bran), deriving from dry and wet milling of grains, brewers' spent grain originating from brewing industry, or others originating during bread-making and starch production. Cereal industry by-products are rich in nutrients, but still they end up as feed, fuel, substrates for biorefinery, or waste. The above uses, however, only provide a partial recycle. Although cereal processing industry side streams can potentially provide essential compounds for the diet, their use in food production is limited by their challenging technological properties. For this reason, the development of innovative biotechnologies is essential to upgrade these by-products, potentially leading to the design of novel and commercially competitive functional foods. Fermentation has been proven as a very feasible option to enhance the technological, sensory, and especially nutritional and functional features of the cereal industry by-products. Through the increase of minerals, phenolics and vitamins bioavailability, proteins digestibility, and the degradation of antinutritional compounds as phytic acid, fermentation can lead to improved nutritional quality of the matrix. In some cases, more compelling benefits have been discovered, such as the synthesis of bioactive compounds acting as antimicrobial, antitumoral, antioxidant agents. When used for baked-goods manufacturing, fermented cereal by-products have enhanced their nutritional profile. The key factor of a successful use of cereal by-products in food applications is the use of a proper bioprocessing technology, including fermentation with selected starters. In the journey toward a more efficient food chain, biotechnological approaches for the valorization of agricultural side streams can be considered a very valuable help.
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Affiliation(s)
- Michela Verni
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | | | - Rossana Coda
- Department of Food and Environmental Science, University of Helsinki, Helsinki, Finland
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25
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Wu W, Qiu J, Wang A, Li Z. Impact of whole cereals and processing on type 2 diabetes mellitus: a review. Crit Rev Food Sci Nutr 2019; 60:1447-1474. [DOI: 10.1080/10408398.2019.1574708] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Weijing Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Haidian, Beijing, China
- Laboratory of nutrition and food safety, Xiamen Medical College, Xiamen, Fujian, China
| | - Ju Qiu
- Ministry of Agriculture, Institute of Food and Nutrition Development, Haidian, Beijing, China
| | - Aili Wang
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blacksburg, Virginia, USA
| | - Zaigui Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Haidian, Beijing, China
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26
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Rezaei S, Najafi MA, Haddadi T. Effect of fermentation process, wheat bran size and replacement level on some characteristics of wheat bran, dough, and high-fiber Tafton bread. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2018.11.019] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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27
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Ma J, Kaori F, Ma L, Gao M, Dong C, Wang J, Luan G. The effects of extruded black rice flour on rheological and structural properties of wheat‐based dough and bread quality. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14062] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Jie Ma
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Fujita Kaori
- Japan International Research Center for Agricultural Sciences Ibaraki 305–8686 Japan
| | - Lei Ma
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Mengnan Gao
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Chunxia Dong
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Jiamin Wang
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Guangzhong Luan
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
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28
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Preparation and modification of high dietary fiber flour: A review. Food Res Int 2018; 113:24-35. [DOI: 10.1016/j.foodres.2018.06.068] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2018] [Revised: 06/25/2018] [Accepted: 06/28/2018] [Indexed: 12/18/2022]
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29
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Effect of adding potato maltodextrins on baking properties of triticale flour and quality of bread. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.039] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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30
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Aguilera JM. The food matrix: implications in processing, nutrition and health. Crit Rev Food Sci Nutr 2018; 59:3612-3629. [DOI: 10.1080/10408398.2018.1502743] [Citation(s) in RCA: 76] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- José Miguel Aguilera
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile
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31
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32
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Skotnicka M, Ocieczek A, Małgorzewicz S. Satiety value of groats in healthy women as affected by selected physicochemical parameters. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1485028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Magdalena Skotnicka
- Department of Food Commodity Science, Medical University of Gdansk, Gdańsk, Poland
| | - Aneta Ocieczek
- Department of Commodity Science and Quality Management, Gdynia Maritime University, Gdańsk, Poland
| | - Sylwia Małgorzewicz
- Department of Clinical Nutrition, Medical University of Gdansk, Gdańsk, Poland
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33
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Extraction of soluble β-glucan from oat and barley fractions: Process efficiency and dispersion stability. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.03.007] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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34
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Acceptance of Food Technologies, Perceived Values and Consumers’ Expectations towards Bread. A Survey among Polish Sample. SUSTAINABILITY 2018. [DOI: 10.3390/su10041281] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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35
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Camarasa C, Chiron H, Daboussi F, Della Valle G, Dumas C, Farines V, Floury J, Gagnaire V, Gorret N, Leonil J, Mouret JR, O'Donohue MJ, Sablayrolles JM, Salmon JM, Saulnier L, Truan G. INRA's research in industrial biotechnology: For food, chemicals, materials and fuels. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.11.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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36
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Göncü A, Hayta M. Rye and oat flour enriched baked wheat chips: bioactive and textural properties. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2018. [DOI: 10.3920/qas2016.0985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- A. Göncü
- Food Technology Programme, Food Processing Department, Çine Vocational School, Adnan Menderes University, 09500 Çine, Aydın, Turkey
| | - M. Hayta
- Food Engineering Department, Engineering Faculty, Erciyes University, 38039 Kayseri, Turkey
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37
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He Y, Chen H, Lei Z, Cao J, Tan Y. Optimization of Emulsifying Effectiveness of Phytosterol in Milk Using Two-Level Fractional Factorial Design. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2017. [DOI: 10.1515/aucft-2017-0012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Abstract
In this paper emulsifying effects of seven emulsifiers including Tween 80, Span 80, tripolyglycerol monostearate, sodium stearoyl lactylate, sucrose ester, soy lecithin and monoglyceride on phytosterol in milk were investigated using single factor test and fractional factorial design. The addition for seven emulsifiers were in the following concentrations: 0.1%, 0.2%, 0.3%, 0.4%, 0.5% and 0.6%. The results revealed that tripolyglycerol monostearate, sucrose ester and monoglyceride had a significant emulsifying effect on phytosterol in milk, Tripolyglycerol monostearate showed a positive emulsifying effect on phytosterol in milk, while sucrose ester and monoglyceride exhibited a negative emulsifying effect on phytosterol in milk.
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Affiliation(s)
- Yunxia He
- School of Food and Biological Engineering , Shaanxi University of Science & Technology , Xi’an , 710021 , China
| | - He Chen
- School of Food and Biological Engineering , Shaanxi University of Science & Technology , Xi’an , 710021 , China
| | - Zhangteng Lei
- School of Food and Biological Engineering , Shaanxi University of Science & Technology , Xi’an , 710021 , China
| | - Jili Cao
- Xi’an Oriental Dairy Co., Ltd. , Xi’an , 710027 , China
| | - Yuan Tan
- Xi’an Oriental Dairy Co., Ltd. , Xi’an , 710027 , China
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38
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Zhao Y, Wang W, Zhu F, Wang X, Wang X, Lei C. The gut microbiota in larvae of the housefly Musca domestica and their horizontal transfer through feeding. AMB Express 2017; 7:147. [PMID: 28697583 PMCID: PMC5503848 DOI: 10.1186/s13568-017-0445-7] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2017] [Accepted: 06/22/2017] [Indexed: 12/18/2022] Open
Abstract
House fly larvae provide a prolific and sustainable source of proteins used in poultry and fish feed. Wheat bran is a superior diet for house fly larvae and has been widely investigated to exploit its potential in the food and feed area. Using Illumina MiSeq 16S rDNA sequencing, this study investigated the gut microbiota of house fly larvae feeding on wheat bran and the bacterial community in the wheat bran. The bacterial communities in the house fly larvae were dominated by the phyla Proteobacteria and Firmicutes. Enterobacteriaceae and Providencia were the predominant bacteria at the family and genus levels, respectively. Some bacteria in the phyla Actinobacteria, Proteobacteria, Bacteroidetes and Firmicutes may be transferred from the gut of house flies to the wheat bran during feeding and may be involved in degrading and utilizing polysaccharides in the cell wall of wheat bran. The significance of the gut microbiota of house fly larvae, their transferring and roles in degradation of wheat bran is discussed. These findings regarding the gut microbiota of house fly larvae will provide opportunities for research on the impact of microbial communities on poultry and fish.
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39
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Lamothe LM, Lê KA, Samra RA, Roger O, Green H, Macé K. The scientific basis for healthful carbohydrate profile. Crit Rev Food Sci Nutr 2017; 59:1058-1070. [PMID: 29190114 DOI: 10.1080/10408398.2017.1392287] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Dietary guidelines indicate that complex carbohydrates should provide around half of the calories in a balanced diet, while sugars (i.e., simple carbohydrates) should be limited to no more than 5-10% of total energy intake. To achieve this public health goal a collective effort from different entities including governments, food & beverage industries and consumers is required. Some food companies have committed to continually reduce sugars in their products. Different solutions can be used to replace sugars in food products but it is important to ensure that these solutions are more healthful than the sugars they replace. The objectives of this paper are, (1) to identify carbohydrates and carbohydrates sources to promote and those to limit for dietary intake and food product development, based on current knowledge about the impact of carbohydrates on the development of dental caries, obesity and cardio-metabolic disorders (2) to evaluate the impact of food processing on the quality of carbohydrates and (3) to highlight the challenges of developing healthier products due to the limitations and gaps in food regulations, science & technology and consumer education.
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Affiliation(s)
- Lisa M Lamothe
- a Nestlé Research Center , Vers chez les Blanc , CP44 , 1000 Lausanne 26, Switzerland
| | - Kim-Anne Lê
- a Nestlé Research Center , Vers chez les Blanc , CP44 , 1000 Lausanne 26, Switzerland
| | - Rania Abou Samra
- a Nestlé Research Center , Vers chez les Blanc , CP44 , 1000 Lausanne 26, Switzerland
| | - Olivier Roger
- a Nestlé Research Center , Vers chez les Blanc , CP44 , 1000 Lausanne 26, Switzerland
| | - Hilary Green
- a Nestlé Research Center , Vers chez les Blanc , CP44 , 1000 Lausanne 26, Switzerland
| | - Katherine Macé
- a Nestlé Research Center , Vers chez les Blanc , CP44 , 1000 Lausanne 26, Switzerland
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40
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Sandvik P, Nydahl M, Kihlberg I, Marklinder I. Consumers' health-related perceptions of bread - Implications for labeling and health communication. Appetite 2017; 121:285-293. [PMID: 29154885 DOI: 10.1016/j.appet.2017.11.092] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2017] [Revised: 09/27/2017] [Accepted: 11/10/2017] [Indexed: 01/01/2023]
Abstract
There is a wide variety of commercial bread types and the present study identifies potential pitfalls in consumer evaluations of bread from a health perspective. The aim is to describe consumers' health-related perceptions of bread by exploring which health-related quality attributes consumers associate with bread and whether there are differences with regard to age, gender and education level. A postal and web-based sequential mixed-mode survey (n = 1134, 62% responded online and 38% by paper) with open-ended questions and an elicitation task with pictures of commercial breads were used. Responses were content analyzed and inductively categorized. Three fourths (n = 844) knew of breads they considered healthy; these were most commonly described using terms such as "coarse," "whole grain," "fiber rich," "sourdough," "crisp," "less sugar," "dark," "rye," "seeds," "a commercial brand," "homemade" and "kernels." The breads were perceived as healthy mainly because they "contain fiber," are "good for the stomach," have good "satiation" and beneficial "glycemic properties." The frequency of several elicited attributes and health effects differed as a function of age group (18-44 vs. 45-80 years), gender and education level group (up to secondary education vs. university). Difficulties identifying healthy bread were perceived as a barrier for consumption especially among consumers with a lower education level. Several of the health effects important to consumers cannot be communicated on food packages and consumers must therefore use their own cues to identify these properties. This may lead to consumers being misled especially if a bread is labeled e.g., as a sourdough bread or a rye bread, despite a low content.
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Affiliation(s)
- Pernilla Sandvik
- Department of Food, Nutrition and Dietetics, Uppsala University, Box 560, SE-75122 Uppsala, Sweden.
| | - Margaretha Nydahl
- Department of Food, Nutrition and Dietetics, Uppsala University, Box 560, SE-75122 Uppsala, Sweden
| | - Iwona Kihlberg
- Department of Food, Nutrition and Dietetics, Uppsala University, Box 560, SE-75122 Uppsala, Sweden
| | - Ingela Marklinder
- Department of Food, Nutrition and Dietetics, Uppsala University, Box 560, SE-75122 Uppsala, Sweden
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41
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Integration of Basic Knowledge Models for the Simulation of Cereal Foods Processing and Properties. ADVANCES IN BIOCHEMICAL ENGINEERING/BIOTECHNOLOGY 2017. [PMID: 28374046 DOI: 10.1007/10_2017_10] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register]
Abstract
Cereal processing (breadmaking, extrusion, pasting, etc.) covers a range of mechanisms that, despite their diversity, can be often reduced to a succession of two core phenomena: (1) the transition from a divided solid medium (the flour) to a continuous one through hydration, mechanical, biochemical, and thermal actions and (2) the expansion of a continuous matrix toward a porous structure as a result of the growth of bubble nuclei either by yeast fermentation or by water vaporization after a sudden pressure drop. Modeling them is critical for the domain, but can be quite challenging to address with mechanistic approaches relying on partial differential equations. In this chapter we present alternative approaches through basic knowledge models (BKM) that integrate scientific and expert knowledge, and possess operational interest for domain specialists. Using these BKMs, simulations of two cereal foods processes, extrusion and breadmaking, are provided by focusing on the two core phenomena. To support the use by non-specialists, these BKMs are implemented as computer tools, a Knowledge-Based System developed for the modeling of the flour mixing operation or Ludovic®, a simulation software for twin screw extrusion. They can be applied to a wide domain of compositions, provided that the data on product rheological properties are available. Finally, it is stated that the use of such systems can help food engineers to design cereal food products and predict their texture properties.
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42
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Aktas-Akyildiz E, Mattila O, Sozer N, Poutanen K, Koksel H, Nordlund E. Effect of steam explosion on enzymatic hydrolysis and baking quality of wheat bran. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.06.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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43
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Gong L, Cao W, Chi H, Wang J, Zhang H, Liu J, Sun B. Whole cereal grains and potential health effects: Involvement of the gut microbiota. Food Res Int 2017; 103:84-102. [PMID: 29389647 DOI: 10.1016/j.foodres.2017.10.025] [Citation(s) in RCA: 111] [Impact Index Per Article: 15.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2017] [Revised: 10/11/2017] [Accepted: 10/12/2017] [Indexed: 12/13/2022]
Abstract
The intakes of whole cereal grains (WCGs) have long been linked to decreased risks of metabolic syndromes (MetS) and several chronic diseases. Owing to the complex range of components of cereals, which may show synergistic activities to mediate these protective effects, the mechanisms by which the benefits of whole cereals arise are not fully understood. The gut microbiota has recently become a new focus of research at the intersection of diet and metabolic health. Moreover, cereals contain various ingredients known as microbiota-accessible substrates that resist digestion in the upper gastrointestinal tract, including resistant starch and non-starch polysaccharides such as β-glucan and arabinoxylans, making them an important fuel for the microbiota. Thus, WCGs may manipulate the ecophysiology of gut microbiota. In this review, the scientific evidence supporting the hypothesis that WCGs prevent MetS by modulating gut microbiota composition and functions are discussed, with focuses on cereal intake-related mechanisms by which gut microbiota contributes to human health and scientific evidences for the effects of WCGs on modulating gut microbiota. Once strong support for the association among WCGs, gut microbiota and host metabolic health can be demonstrated, particular cereals, their processing technologies, or cereal-based foods might be better utilized to prevent and possibly even treat metabolic disease.
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Affiliation(s)
- Lingxiao Gong
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Wenyan Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Hailin Chi
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Jing Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Huijuan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Jie Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
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Gonzalez-Anton C, Artacho R, Ruiz-Lopez MD, Gil A, Mesa MD. Modification of appetite by bread consumption: A systematic review of randomized controlled trials. Crit Rev Food Sci Nutr 2017; 57:3035-3050. [PMID: 26479182 DOI: 10.1080/10408398.2015.1084490] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
The inclusion of different ingredients or the use of different baking technologies may modify the satiety response to bread, and aid in the control of food intake. The aim of this study was to perform a systematic search of randomized clinical trials on the effect of bread consumption on appetite ratings in humans. The search equation was ("Bread"[MeSH]) AND ("Satiation"[MeSH] OR "Satiety response"[MeSH]), and the filter "clinical trials." As a result of this procedure, 37 publications were selected. The satiety response was considered as the primary outcome. The studies were classified as follows: breads differing in their flour composition, breads differing in ingredients other than flours, breads with added organic acids, or breads made using different baking technologies. In addition, we have revised the data related to the influence of bread on glycemic index, insulinemic index and postprandial gastrointestinal hormones responses. The inclusion of appropriate ingredients such as fiber, proteins, legumes, seaweeds and acids into breads and the use of specific technologies may result in the development of healthier breads that increase satiety and satiation, which may aid in the control of weight gain and benefit postprandial glycemia. However, more well-designed randomized control trials are required to reach final conclusions.
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Affiliation(s)
- Carolina Gonzalez-Anton
- a Department of Biochemistry and Molecular Biology II , Institute of Nutrition and Food Technology "Jose Mataix," Center of Biomedical Research, University of Granada , Granada , Spain
| | - Reyes Artacho
- b Department of Nutrition and Food Sciences , Faculty of Pharmacy, University of Granada , Granada , Spain
| | - Maria D Ruiz-Lopez
- c Department of Nutrition and Food Sciences , Institute of Nutrition and Food Technology "Jose Mataix," University of Granada , Granada , Spain
| | - Angel Gil
- a Department of Biochemistry and Molecular Biology II , Institute of Nutrition and Food Technology "Jose Mataix," Center of Biomedical Research, University of Granada , Granada , Spain.,d Institute of Biohealth Research , " ibs. GRANADA ," Granada , Spain.,e CIBEROBN , Madrid , Spain
| | - Maria D Mesa
- a Department of Biochemistry and Molecular Biology II , Institute of Nutrition and Food Technology "Jose Mataix," Center of Biomedical Research, University of Granada , Granada , Spain.,b Department of Nutrition and Food Sciences , Faculty of Pharmacy, University of Granada , Granada , Spain
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Zanoletti M, Marti A, Marengo M, Iametti S, Pagani MA, Renzetti S. Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches. Food Res Int 2017; 102:728-737. [PMID: 29196006 DOI: 10.1016/j.foodres.2017.09.052] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2017] [Revised: 09/15/2017] [Accepted: 09/17/2017] [Indexed: 10/18/2022]
Abstract
A molecular and material science approach is used to describe the influence of coarse and fine buckwheat bran on wheat dough properties and bread textural quality. Focus is given on (i) gluten solvation and structural arrangements in presence of bran as studied by front-face fluorescence; (ii) thermo-mechanical behavior of dough during heating studied by dynamic mechanical thermal analysis and (iii) texture of bread crumb analyzed in terms of a cellular solid. The thermo-mechanical behavior of dough was found to be largely related to starch phase transitions during heating. The use of thermodynamic approaches to biopolymer melting revealed that key transitions such as the onset of starch gelatinization were function of the interplay of water and bran volume fractions in the dough. Front-face fluorescence studies in wheat dough revealed that gluten solvation and structural arrangements were delayed by increasing bran addition level and reduction in particle size, as indicated by the drastic decrease in the protein surface hydrophobicity index. Variations in gluten structure could be strongly related to dough baking performance, i.e. specific volume. With regards to texture, the approach revealed that crumb texture was controlled by variations in density, moisture and bran volume fractions. Overall, this study elucidates a number of physical mechanisms describing the influence of buckwheat bran addition to dough and bread quality. These mechanisms strongly pointed at the influence of bran on water partitioning among the main polymeric components. In the future, these mechanisms should be investigated with bran material of varying source, composition and structure.
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Affiliation(s)
- Miriam Zanoletti
- Department of Food Science, Environmental, and Nutritional Sciences, DeFENS, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy; TNO, Food & Nutrition, Utrechtseweg 48, 3704, HE, Zeist, The Netherlands
| | - Alessandra Marti
- Department of Food Science, Environmental, and Nutritional Sciences, DeFENS, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Mauro Marengo
- Department of Food Science, Environmental, and Nutritional Sciences, DeFENS, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Stefania Iametti
- Department of Food Science, Environmental, and Nutritional Sciences, DeFENS, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - M Ambrogina Pagani
- Department of Food Science, Environmental, and Nutritional Sciences, DeFENS, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Stefano Renzetti
- TNO, Food & Nutrition, Utrechtseweg 48, 3704, HE, Zeist, The Netherlands.
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Brewer's spent grain valorization in fiber-enriched fresh egg pasta production: Modelling and optimization study. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.068] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Aprodu I, Banu I. Milling, functional and thermo-mechanical properties of wheat, rye, triticale, barley and oat. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.07.009] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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48
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Vatanparast H, Whiting S, Hossain A, Mirhosseini N, Merchant AT, Szafron M. National pattern of grain products consumption among Canadians in association with body weight status. BMC Nutr 2017; 3:59. [PMID: 32153839 PMCID: PMC7050848 DOI: 10.1186/s40795-017-0183-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2017] [Accepted: 07/06/2017] [Indexed: 11/18/2022] Open
Abstract
Background Obesity in Canadian adults is showing upward trends. Consumption of whole-grains is one recommendation for the prevention of obesity. Despite the apparent nutritional and energy content differences between whole and refined grains, knowledge relating refined grains to weight gain in Canadian adults is scarce. The aim of this study was to assess the consumption of specific grain-based foods at the regional and national levels, and to evaluate the association between grain consumption with overweight or obesity in Canadian adults. Methods We used the 2004 Canadian Community Health Survey data. The association between type of grain product consumed and Body Mass Index (BMI) in adults aged ≥19y was evaluated by logistic regression. Results The mean daily intake of whole grains (86 ± 1.9 g/day) was significantly less than refined grains (276.6 ± 3.8 g/day), which was different across provinces. After adjustment for caloric needs, male consumers showed significantly lower intake of whole grains than females. Accordingly, the incidence of overweight or obesity was higher in males than in females. Also, in comparison to whole grains, the consumption of refined grains was associated with a higher risk of overweight or obesity among adults. Conclusion Canadians’ preference was refined grain products consumption, based on 2004 Health Survey, which was significantly associated with overweight/obesity. Hence, consumption of whole grains should be more effectively promoted rather than refined grain products to prevent obesity and its complications such as cardiovascular diseases and type 2 diabetes. Electronic supplementary material The online version of this article (doi:10.1186/s40795-017-0183-x) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Hassan Vatanparast
- 1College of Pharmacy and Nutrition, University of Saskatchewan, 110 Science Place, Saskatoon, SK S7N 5C9 Canada.,College of Pharmacy and Nutrition, 104 Clinic Place (E3332 Health Sciences), Saskatoon, SK S7N 2Z4 Canada
| | - Susan Whiting
- 1College of Pharmacy and Nutrition, University of Saskatchewan, 110 Science Place, Saskatoon, SK S7N 5C9 Canada
| | - Alomgir Hossain
- 2University of Ottawa Heart Institute, Ottawa, Canada.,3Department of Community Health and Epidemiology, Health Science Building, University of Saskatchewan, 107 Wiggins Road, Saskatoon, SK S7N 5E5 Canada
| | | | - Anwar T Merchant
- 5Department of Epidemiology and Biostatistics, Arnold School of Public Health, University of South Carolina, 800 Sumter Street, Columbia, SC 29208 USA
| | - Michael Szafron
- 6School of Public Health, University of Saskatchewan, 110 Science Place, Saskatoon, SK S7N 5C9 Canada
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Processing & rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends. Food Res Int 2017; 97:123-132. [DOI: 10.1016/j.foodres.2017.03.040] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2016] [Revised: 03/10/2017] [Accepted: 03/19/2017] [Indexed: 02/02/2023]
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