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Salvatore E, Samuela P, Paolo V, Giuseppina A, D'Attilia C, Francesca T, Francesco S, Pasquale DV. Identification and development of functional markers for purple grain genes in durum wheat (Triticum durum Desf.). TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2024; 137:210. [PMID: 39198268 DOI: 10.1007/s00122-024-04710-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/22/2024] [Accepted: 08/04/2024] [Indexed: 09/01/2024]
Abstract
KEY MESSAGE Two allelic variants of Pp-A3 and Pp-B1 were identified in purple durum wheat. Molecular markers at both loci were developed and validated on an independent panel, offering a breakthrough for wheat improvement. Purple wheats are a class of cereals with pigmented kernels of particular interest for their antioxidant and anti-inflammatory properties. Although two complementary loci (Pp-B1 and Pp-A3), responsible for purple pericarp have been pinpointed in bread wheat (Triticum aestivum L.), in durum wheat (Triticum durum Desf.) the causative genes along with functional and non-functional alleles are still unknown. Here, using a quantitative trait loci (QTL) mapping approach on a RIL population derived from purple and non-purple durum wheat genotypes, we identified three major regions on chromosomes 2A, 3A, and 7B explaining the highest phenotypic variation (> 50%). Taking advantage of the Svevo genome, a MYB was reannotated on chromosome 7B and reported as a candidate for Pp-B1. An insertion of ~ 1.6 kb within the first exon led to a non-functional allele (TdPpm1b), whereas the functional allele (TdPpm1a) was characterized and released for the first time in durum wheat. Pp-A3 was instead identified as a duplicated gene, of which only one was functional. The promoter sequencing of the functional allele (TdPpb1a) revealed six 261-bp tandem repeats in purple durum wheat, whereas one unit (TdPpb1b) was found in the yellow once. Functional molecular markers at both loci were developed to precisely discriminate purple and not purple genotypes, representing a valuable resource for selecting superior purple durum lines at early growth stages. Overall, our results expand the understanding of the function of MYB and bHLH activators in durum wheat, paving new ways to explore cis-regulatory elements at the promoter level.
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Affiliation(s)
- Esposito Salvatore
- Council for Agricultural Research and Economics, Research Centre for Cereal and Industrial Crops (CREA-CI), SS 673 Meters 25200, 71122, Foggia, Italy
- National Research Council of Italy, Institute of Biosciences and BioResources, Research Division Portici (CNR-IBBR), Via Università, 133, 80055, Portici, Italy
| | - Palombieri Samuela
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via Camillo de Lellis s.n.c., 01100, Viterbo, Italy
| | - Vitale Paolo
- International Maize and Wheat Improvement Center (CIMMYT), Edo. de Mexico, El Batan, Mexico
| | - Angione Giuseppina
- Council for Agricultural Research and Economics, Research Centre for Cereal and Industrial Crops (CREA-CI), SS 673 Meters 25200, 71122, Foggia, Italy
- Department of Agriculture, Food, Natural Science, Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122, Foggia, Italy
| | - Chiara D'Attilia
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via Camillo de Lellis s.n.c., 01100, Viterbo, Italy
| | - Taranto Francesca
- National Research Council of Italy, Institute of Biosciences and BioResources, Research Division Bari (CNR-IBBR), Via Amendola 165/A, 70126, Bari, Italy
| | - Sestili Francesco
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via Camillo de Lellis s.n.c., 01100, Viterbo, Italy
| | - De Vita Pasquale
- Council for Agricultural Research and Economics, Research Centre for Cereal and Industrial Crops (CREA-CI), SS 673 Meters 25200, 71122, Foggia, Italy.
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Ficco DBM, Petroni K, Mistura L, D'Addezio L. Polyphenols in Cereals: State of the Art of Available Information and Its Potential Use in Epidemiological Studies. Nutrients 2024; 16:2155. [PMID: 38999902 PMCID: PMC11243113 DOI: 10.3390/nu16132155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2024] [Revised: 06/25/2024] [Accepted: 07/04/2024] [Indexed: 07/14/2024] Open
Abstract
Cereals are the basis of much of the world's daily diet. Recently, there has been considerable interest in the beneficial properties of wholegrains due to their content of phytochemicals, particularly polyphenols. Despite this, the existing data on polyphenolic composition of cereal-based foods reported in the most comprehensive databases are still not updated. Many cereal-based foods and phenolic compounds are missing, including pigmented ones. Observational epidemiological studies reporting the intake of polyphenols from cereals are limited and inconsistent, although experimental studies suggest a protective role for dietary polyphenols against cardiovascular disease, diabetes, and cancer. Estimating polyphenol intake is complex because of the large number of compounds present in foods and the many factors that affect their levels, such as plant variety, harvest season, food processing and cooking, making it difficult matching consumption data with data on food composition. Further, it should be taken into account that food composition tables and consumed foods are categorized in different ways. The present work provides an overview of the available data on polyphenols content reported in several existing databases, in terms of presence, missing and no data, and discusses the strengths and weaknesses of methods for assessing cereal polyphenol consumption. Furthermore, this review suggests a greater need for the inclusion of most up-to-date cereal food composition data and for the harmonization of standardized procedures in collecting cereal-based food data and adequate assessment tools for dietary intake.
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Affiliation(s)
- Donatella Bianca Maria Ficco
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA)-Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673 m 25200, 71122 Foggia, Italy
| | - Katia Petroni
- Dipartimento di Bioscienze, Università degli Studi di Milano, Via Celoria, 26, 20133 Milan, Italy
| | - Lorenza Mistura
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA)-Centro di Ricerca Alimenti e Nutrizione, Via Ardeatina 546, 00178 Roma, Italy
| | - Laura D'Addezio
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA)-Centro di Ricerca Alimenti e Nutrizione, Via Ardeatina 546, 00178 Roma, Italy
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Wu Y, Liu Y, Jia Y, Zhang H, Ren F. Formation and Application of Starch-Polyphenol Complexes: Influencing Factors and Rapid Screening Based on Chemometrics. Foods 2024; 13:1557. [PMID: 38790857 PMCID: PMC11121577 DOI: 10.3390/foods13101557] [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: 04/01/2024] [Revised: 05/12/2024] [Accepted: 05/13/2024] [Indexed: 05/26/2024] Open
Abstract
Understanding the nuanced interplay between plant polyphenols and starch could have significant implications. For example, it could lead to the development of tailor-made starches for specific applications, from bakinag and brewing to pharmaceuticals and bioplastics. In addition, this knowledge could contribute to the formulation of functional foods with lower glycemic indexes or improved nutrient delivery. Variations in the complexes can be attributed to differences in molecular weight, structure, and even the content of the polyphenols. In addition, the unique structural characteristics of starches, such as amylose/amylopectin ratio and crystalline density, also contribute to the observed effects. Processing conditions and methods will always alter the formation of complexes. As the type of starch/polyphenol can have a significant impact on the formation of the complex, the selection of suitable botanical sources of starch/polyphenols has become a focus. Spectroscopy coupled with chemometrics is a convenient and accurate method for rapidly identifying starches/polyphenols and screening for the desired botanical source. Understanding these relationships is crucial for optimizing starch-based systems in various applications, from food technology to pharmaceutical formulations.
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Affiliation(s)
- Yingying Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; (Y.W.); (Y.L.); (Y.J.); (H.Z.)
- Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yanan Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; (Y.W.); (Y.L.); (Y.J.); (H.Z.)
- Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yuanqiang Jia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; (Y.W.); (Y.L.); (Y.J.); (H.Z.)
- Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Huijuan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; (Y.W.); (Y.L.); (Y.J.); (H.Z.)
- Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Feiyue Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; (Y.W.); (Y.L.); (Y.J.); (H.Z.)
- Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
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De Angelis D, Latrofa V, Caponio F, Pasqualone A, Summo C. Techno-functional properties of dry-fractionated plant-based proteins and application in food product development: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1884-1896. [PMID: 38009309 DOI: 10.1002/jsfa.13168] [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: 07/26/2023] [Revised: 10/20/2023] [Accepted: 11/27/2023] [Indexed: 11/28/2023]
Abstract
Dry-fractionated protein concentrates are gaining attention because they are produced using a versatile and sustainable technology, which can be applied to a wide range of plant material. To facilitate their utilization in new product development, it is crucial to obtain a comprehensive overview of their techno-functional properties. The present review aims to examine the techno-functional properties of dry-fractionated protein concentrates and describe their primary applications in food products, considering the published works in the last decade. The techno-functional properties of proteins, including water absorption capacity, emulsifying and foaming properties, gelling ability or protein solubility, are relevant factors to consider during food formulation. However, these properties are significantly influenced by the extraction technology, the type of protein and its characteristics. Overall, dry-fractionated proteins are characterized by high protein solubility, high foaming ability and foam stability, and high gelling ability. Such properties have been exploited in the development of food, such as bakery products and pasta, with the aim of increasing the protein content and enhancing the nutritional value. Additionally, innovative foods with distinctive textural and nutritional characteristics, such as meat and dairy analogues, have been developed by using dry-fractionated proteins. The results indicate that the study of these ingredients still needs to be improved, including their application with a broader range of plant materials. Nevertheless, this review could represent an initial step to obtaining an overview of the techno-functional properties of dry-fractionated proteins, facilitating their use in foods. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Davide De Angelis
- Department of Soil, Plant and Food Science (DISSPA), University of Bari "Aldo Moro", Bari, Italy
| | - Vittoria Latrofa
- Department of Soil, Plant and Food Science (DISSPA), University of Bari "Aldo Moro", Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Science (DISSPA), University of Bari "Aldo Moro", Bari, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari "Aldo Moro", Bari, Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari "Aldo Moro", Bari, Italy
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Koksel H, Cetiner B, Shamanin VP, Tekin-Cakmak ZH, Pototskaya IV, Kahraman K, Sagdic O, Morgounov AI. Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads. Foods 2023; 12:3376. [PMID: 37761085 PMCID: PMC10529405 DOI: 10.3390/foods12183376] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 08/31/2023] [Accepted: 09/04/2023] [Indexed: 09/29/2023] Open
Abstract
The main aim of this study was to investigate the quality and nutritional properties (dietary fiber, phenolic, antioxidant contents, and glycemic index) of breads made from whole wheat flours of colored wheats. White (cultivar Agronomicheskaya 5), red (Element 22), purple (EF 22 and Purple 8), and blue (Blue 10) colored wheats were used in the study. The whole wheat flours of Blue 10 and Purple 8 had higher farinograph stability, lower softening degree, and higher quality numbers indicating that they had better rheological properties. Bread produced from whole wheat flour of blue-colored grain had significantly higher loaf volume and better symmetry, crust color, crumb cell structure, and softness values among others (p < 0.05). The whole wheat bread produced using Element 22 had the highest crust and crumb L* color values, while Purple 8 and EF 22 had the lowest crust and crumb L* color values, suggesting that purple-colored grains have a tendency to make whole wheat bread with darker crust and crumb color. Bread produced from cultivar Blue 10 had the lowest firmness values while Element 22 had the highest firmness values. The highest total phenolic content and antioxidant capacity values were obtained from the whole wheat bread sample from purple-colored wheat (Purple 8). The whole wheat flour of Element 22 had the highest total dietary fiber content among all samples (p < 0.05). The differences between whole wheat bread samples in terms of total dietary fiber and glycemic index were not statistically significant. The results of the present study indicated that colored wheats can be used to produce whole wheat breads with higher nutritional properties and acceptable quality characteristics.
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Affiliation(s)
- Hamit Koksel
- Department of Nutrition and Dietetics, Health Sciences Faculty, Istinye University, İstanbul 34010, Türkiye; (H.K.); (Z.H.T.-C.)
- Department of Agronomy, Breeding and Seed Production of the Agrotechnological Faculty, Omsk State Agrarian University, 1 Institutskaya pl., Omsk 644008, Russia; (V.P.S.); (I.V.P.)
| | - Buket Cetiner
- Department of Quality and Technology, Field Crops Central Research Institute, Ankara 06170, Türkiye;
| | - Vladimir P. Shamanin
- Department of Agronomy, Breeding and Seed Production of the Agrotechnological Faculty, Omsk State Agrarian University, 1 Institutskaya pl., Omsk 644008, Russia; (V.P.S.); (I.V.P.)
| | - Z. Hazal Tekin-Cakmak
- Department of Nutrition and Dietetics, Health Sciences Faculty, Istinye University, İstanbul 34010, Türkiye; (H.K.); (Z.H.T.-C.)
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Davutpasa Campus, Yildiz Technical University, İstanbul 34349, Türkiye;
| | - Inna V. Pototskaya
- Department of Agronomy, Breeding and Seed Production of the Agrotechnological Faculty, Omsk State Agrarian University, 1 Institutskaya pl., Omsk 644008, Russia; (V.P.S.); (I.V.P.)
| | - Kevser Kahraman
- Department of Material Science and Nanotechnology Engineering, Abdullah Gul University, Kayseri 38080, Türkiye;
| | - Osman Sagdic
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Davutpasa Campus, Yildiz Technical University, İstanbul 34349, Türkiye;
| | - Alexey I. Morgounov
- Science Department, S. Seifullin Kazakh Agrotechnical University, Astana 010011, Kazakhstan
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Câmara JS, Locatelli M, Pereira JAM, Oliveira H, Arlorio M, Fernandes I, Perestrelo R, Freitas V, Bordiga M. Behind the Scenes of Anthocyanins-From the Health Benefits to Potential Applications in Food, Pharmaceutical and Cosmetic Fields. Nutrients 2022; 14:5133. [PMID: 36501163 PMCID: PMC9738495 DOI: 10.3390/nu14235133] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 11/25/2022] [Accepted: 11/28/2022] [Indexed: 12/09/2022] Open
Abstract
Anthocyanins are widespread and biologically active water-soluble phenolic pigments responsible for a wide range of vivid colours, from red (acidic conditions) to purplish blue (basic conditions), present in fruits, vegetables, and coloured grains. The pigments' stability and colours are influenced mainly by pH but also by structure, temperature, and light. The colour-stabilizing mechanisms of plants are determined by inter- and intramolecular co-pigmentation and metal complexation, driven by van der Waals, π-π stacking, hydrogen bonding, and metal-ligand interactions. This group of flavonoids is well-known to have potent anti-inflammatory and antioxidant effects, which explains the biological effects associated with them. Therefore, this review provides an overview of the role of anthocyanins as natural colorants, showing they are less harmful than conventional colorants, with several technological potential applications in different industrial fields, namely in the textile and food industries, as well as in the development of photosensitizers for dye-sensitized solar cells, as new photosensitizers in photodynamic therapy, pharmaceuticals, and in the cosmetic industry, mainly on the formulation of skin care formulations, sunscreen filters, nail colorants, skin & hair cleansing products, amongst others. In addition, we will unveil some of the latest studies about the health benefits of anthocyanins, mainly focusing on the protection against the most prevalent human diseases mediated by oxidative stress, namely cardiovascular and neurodegenerative diseases, cancer, and diabetes. The contribution of anthocyanins to visual health is also very relevant and will be briefly explored.
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Affiliation(s)
- José S. Câmara
- CQM—Centro de Química da Madeira, Natural Products Research Group, Campus Universitário da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal
| | - Monica Locatelli
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale “A. Avogadro”, Largo Donegani 2, 28100 Novara, Italy
| | - Jorge A. M. Pereira
- CQM—Centro de Química da Madeira, Natural Products Research Group, Campus Universitário da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal
| | - Hélder Oliveira
- LAQV, REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal
| | - Marco Arlorio
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale “A. Avogadro”, Largo Donegani 2, 28100 Novara, Italy
| | - Iva Fernandes
- LAQV, REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal
| | - Rosa Perestrelo
- CQM—Centro de Química da Madeira, Natural Products Research Group, Campus Universitário da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal
| | - Victor Freitas
- LAQV, REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal
| | - Matteo Bordiga
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale “A. Avogadro”, Largo Donegani 2, 28100 Novara, Italy
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Does Plant Breeding for Antioxidant-Rich Foods Have an Impact on Human Health? Antioxidants (Basel) 2022; 11:antiox11040794. [PMID: 35453479 PMCID: PMC9024522 DOI: 10.3390/antiox11040794] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 04/04/2022] [Accepted: 04/12/2022] [Indexed: 02/07/2023] Open
Abstract
Given the general beneficial effects of antioxidants-rich foods on human health and disease prevention, there is a continuous interest in plant secondary metabolites conferring attractive colors to fruits and grains and responsible, together with others, for nutraceutical properties. Cereals and Solanaceae are important components of the human diet, thus, they are the main targets for functional food development by exploitation of genetic resources and metabolic engineering. In this review, we focus on the impact of antioxidants-rich cereal and Solanaceae derived foods on human health by analyzing natural biodiversity and biotechnological strategies aiming at increasing the antioxidant level of grains and fruits, the impact of agronomic practices and food processing on antioxidant properties combined with a focus on the current state of pre-clinical and clinical studies. Despite the strong evidence in in vitro and animal studies supporting the beneficial effects of antioxidants-rich diets in preventing diseases, clinical studies are still not sufficient to prove the impact of antioxidant rich cereal and Solanaceae derived foods on human
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Cammerata A, Laddomada B, Milano F, Camerlengo F, Bonarrigo M, Masci S, Sestili F. Qualitative Characterization of Unrefined Durum Wheat Air-Classified Fractions. Foods 2021; 10:foods10112817. [PMID: 34829105 PMCID: PMC8618629 DOI: 10.3390/foods10112817] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 11/11/2021] [Accepted: 11/13/2021] [Indexed: 01/15/2023] Open
Abstract
Durum wheat milling is a key process step to improve the quality and safety of final products. The aim of this study was to characterize three bran-enriched milling fractions (i.e., F250, G230 and G250), obtained from three durum wheat grain samples, by using an innovative micronization and air-classification technology. Milling fractions were characterized for main standard quality parameters and for alveographic properties, starch composition and content, phenolic acids, antioxidant activity and ATIs. Results showed that yield recovery, ash content and particle size distributions were influenced either by the operating conditions (230 or 250) or by the grain samples. While total starch content was lower in the micronized sample and air-classified fractions, the P/L ratio increased in air-classified fractions as compared to semolina. Six main individual phenolic acids were identified through HPLC-DAD analysis (i.e., ferulic acid, vanillic acid, p-coumaric acid, sinapic acid, syringic and p-hydroxybenzoic acids). Compared to semolina, higher contents of all individual phenolic components were found in all bran-enriched fractions. The highest rise of TPAs occurred in the F250 fraction, which was maintained in the derived pasta. Moreover, bran-enriched fractions showed significant reductions of ATIs content versus semolina. Overall, our data suggest the potential health benefits of F250, G230 and G250 and support their use to make durum-based foods.
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Affiliation(s)
- Alessandro Cammerata
- Council for Agricultural Research and Economics, Research Centre for Engineering and Agro-Food Processing, Via Manziana 30, 00189 Rome, Italy;
| | - Barbara Laddomada
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Monteroni, 73100 Lecce, Italy; (F.C.); (M.B.); (S.M.)
- Correspondence: (B.L.); (F.S.); Tel.: +39-0832-422613 (B.L.); +39-328-8866276 (F.S.)
| | - Francesco Milano
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis snc, 01100 Viterbo, Italy;
| | - Francesco Camerlengo
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Monteroni, 73100 Lecce, Italy; (F.C.); (M.B.); (S.M.)
| | - Marco Bonarrigo
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Monteroni, 73100 Lecce, Italy; (F.C.); (M.B.); (S.M.)
| | - Stefania Masci
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Monteroni, 73100 Lecce, Italy; (F.C.); (M.B.); (S.M.)
| | - Francesco Sestili
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Monteroni, 73100 Lecce, Italy; (F.C.); (M.B.); (S.M.)
- Correspondence: (B.L.); (F.S.); Tel.: +39-0832-422613 (B.L.); +39-328-8866276 (F.S.)
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Air classification as a useful technology to obtain phenolics-enriched buckwheat flour fractions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111893] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Cammerata A, Marabottini R, Allevato E, Aureli G, Stazi SR. Content of minerals and deoxynivalenol in the air‐classified fractions of durum wheat. Cereal Chem 2021. [DOI: 10.1002/cche.10458] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Alessandro Cammerata
- Council for Agricultural Research and Economics Research Centre for Engineering and Agro‐Food Processing Rome Italy
| | - Rosita Marabottini
- Department for Innovation in Biological Agro‐Food and Forest Systems (DIBAF) University of Tuscia Viterbo Italy
| | - Enrica Allevato
- Department of Chemical, Pharmaceutical and Agricultural Sciences (DOCPAS) University of Ferrara Ferrara Italy
| | - Gabriella Aureli
- Council for Agricultural Research and Economics Research Centre for Engineering and Agro‐Food Processing Rome Italy
| | - Silvia Rita Stazi
- Department of Chemical, Pharmaceutical and Agricultural Sciences (DOCPAS) University of Ferrara Ferrara Italy
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Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains. Foods 2020; 9:foods9050640. [PMID: 32429251 PMCID: PMC7278840 DOI: 10.3390/foods9050640] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Revised: 05/08/2020] [Accepted: 05/12/2020] [Indexed: 11/17/2022] Open
Abstract
The use of sourdough fermentation and whole grain flours in baked goods manufacturing are known to enhance their functional and nutritional features. In this context, it is necessary to select the most suitable lactic acid bacteria strains and flour combination to achieve this goal. A characterization of 70 lactobacilli strains based on pro-technological and nutritional properties was carried out. The screening allowed the selection of 10 strains that were used to ferment sourdoughs made with two varieties of common wheat, the conventional red-grained cv Aubusson, a blue-grained variety rich in anthocyanins cv Skorpion, and a hull-less barley variety, cv Rondo. From each fermented sourdough, a water soluble extract was obtained and evaluated for its antioxidant activity performed on cultured cells (RAW 264.7 murine macrophage) by assaying Reactive Oxygen Species (ROS) content. Sourdoughs made with pigmented wheat and barley, had an antioxidant activity greater than that recovered in those made with conventional wheat flour, in spite they have been inoculated with the same LAB strains. Results highlighted the interdependence between flour and the inoculated lactic acid bacteria that has to be taken into account for the development of healthy breads exploiting high functional value cereals through biotechnological processes.
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Dias R, Oliveira H, Fernandes I, Simal-Gandara J, Perez-Gregorio R. Recent advances in extracting phenolic compounds from food and their use in disease prevention and as cosmetics. Crit Rev Food Sci Nutr 2020; 61:1130-1151. [PMID: 32338035 DOI: 10.1080/10408398.2020.1754162] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Phenolic compounds in plants are essential components of human nutrition, which provide various health benefits. However, some missing links became the research in phenolic compounds structures and potential applications in a challenging work. Despite universal extraction methods with mixtures of different organic solvents are generally adopted in the analysis of phenolic compounds, a need for establish a specific procedure is still open. The great heterogeneity in food and food by-products matrices and the lack of standardized methods which combine chromatographic with spectrophotometric techniques to calculate the amount of phenolic compounds joined with the absence of specific standards hamper to accurate know the real amount of phenolic compounds. Indeed, the high complexity in nature and chemistry of phenolic compounds clearly difficult to establish a daily intake to obtain certain healthy outcomes. Hence, despite the potential of phenolic compounds to use them in cosmetic and healthy applications have been widely analyzed, some concerns must be considered. The chemical complexity, the interactions between phenolic compounds and other food components and the structural changes induced by food processing joined with the lack in the understanding of phenolic compounds metabolism and bioavailability undergo the need to conduct a comprehensive review of each factors influencing the final activity of phenolic compounds. This paper summarizes the potential of phenolic compounds for disease prevention and cosmetics production, as well as their many other uses derived from their antioxidant activity. This paper illustrates the potential of phenolic compounds for disease prevention and cosmetics production, as well as their many other uses derived from their antioxidant activity.
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Affiliation(s)
- Ricardo Dias
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Porto, Portugal
| | - Helder Oliveira
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Porto, Portugal
| | - Iva Fernandes
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Porto, Portugal
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Rosa Perez-Gregorio
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Porto, Portugal
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