1
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Gutiérrez-Cortez E, Hernandez-Becerra E, Zubieta-Otero LF, Gaytán-Martínez M, Barrón-García OY, Rodriguez-Garcia ME. Physicochemical changes in Amaranthus spp grains, flour, isolated starch, and nanocrystals during germination and malting. Food Chem 2024; 451:139395. [PMID: 38703736 DOI: 10.1016/j.foodchem.2024.139395] [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: 02/19/2024] [Revised: 04/09/2024] [Accepted: 04/14/2024] [Indexed: 05/06/2024]
Abstract
Amaranth is a pseudocereal that contains between 50 and 60% starch, gluten-free protein, and essential amino acids. This study investigates the physicochemical changes in Amaranthus spp. grains, flour, isolated starch and nanocrystals during germination and malting. The moisture content increased from 8.9% to 41% over 2 h of soaking. The percentage of germination increased rapidly, reaching 96% after 60 h, a remarkable advantage over other cereals. The nutrient composition varied, including protein synthesis and lipid degradation. Lipid concentration decreased during malting, except for soaking, which increased by 62%. Scanning electron microscopy shows that germination does not cause morphological changes on the outer surface of the grains, while transmission electron microscopy indicates the presence of isolated nanocrystals with orthorhombic crystal structure confirmed by X-ray diffraction. The viscosity profile shows a decrease in peak viscosity. Therefore, amaranth is a potential pseudocereal that can be used as an additive in the production of fermented beverages.
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Affiliation(s)
- Elsa Gutiérrez-Cortez
- Unidad de Investigación Multidisciplinaria, FES-Cuautitlán, Laboratorio de Procesos en Ingeniería Agroalimentaria Universidad Nacional Autónoma de México, Km 2.5 Carretera Cuautitlán-Teoloyucan, San Sebastián Xhala, Cuautitlán Izcalli, Edo de México 54714, Mexico
| | - Ezequiel Hernandez-Becerra
- Escuela de Bachilleres Plantel Norte, Universidad Autónoma de Querétaro, Av Somrereta s/n Colonia las Américas, 76121 Querétaro, Qro, Mexico; Ciencias de la Salud, Universidad del Valle de México campus Querétaro, Blvd Juriquilla No. 1000, Santa Rosa Jauregui, Querétaro, Qro 76230, Mexico
| | - Luis Fernando Zubieta-Otero
- Posgrado en Ciencia e Ingeniería de Materiales, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Querétaro, Qro 76230, Mexico
| | - Marcela Gaytán-Martínez
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de las Campanas S/N, Querétaro, Qro 76010, Mexico
| | - Oscar Yael Barrón-García
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Qro 76230, Mexico; División Industrial, Universidad Tecnológica de Querétaro, Av. Pie de la Cuesta 2501, Nacional, 76148 Santiago de Querétaro, Qro, Mexico.
| | - Mario Enrique Rodriguez-Garcia
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Qro 76230, Mexico.
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2
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Zheng X, Wang Q, Li L, Liu C, Ma X. Recent advances in germinated cereal and pseudo-cereal starch: Properties and challenges in its modulation on quality of starchy foods. Food Chem 2024; 458:140221. [PMID: 38943963 DOI: 10.1016/j.foodchem.2024.140221] [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: 04/12/2024] [Revised: 06/15/2024] [Accepted: 06/22/2024] [Indexed: 07/01/2024]
Abstract
Germination is an environmentally friendly process with no use of additives, during which only water spraying is done to activate endogenous enzymes for modification. Furthermore, it could induce bioactive phenolics accumulation. Controlling endogenous enzymes' activity is essential to alleviate granular disruption, crystallinity loss, double helices' dissociation, and molecular degradation of cereal and pseudo-cereal starch. Post-treatments (e.g. thermal and high-pressure technology) make it possible for damaged starch to reassemble towards well-packed structure. These contribute to alleviated loss of solubility and pasting viscosity, improved swelling power, or enhanced resistant starch formation. Cereal or pseudo-cereal flour (except that with robust structure) modified by early germination is more applicable to produce products with desirable texture and taste. Besides shortening duration, germination under abiotic stress is promising to mitigate starch damage for better utilization in staple foods.
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Affiliation(s)
- Xueling Zheng
- College of Food Science and Engineering, Henan University of Technology, No. 100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Qingfa Wang
- College of Food Science and Engineering, Henan University of Technology, No. 100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Limin Li
- College of Food Science and Engineering, Henan University of Technology, No. 100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China.
| | - Chong Liu
- College of Food Science and Engineering, Henan University of Technology, No. 100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China.
| | - Xiaoyan Ma
- College of Food Science and Technology, Hebei Agricultural University, No.2596 Yuekainan Street, Baoding, Hebei 071001, China
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3
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Ramirez-Gutierrez CF, Contreras-Jiménez BL, Londoño-Restrepo SM. Characterization of starches isolated from Mexican pulse crops: Structural, physicochemical, and rheological properties. Int J Biol Macromol 2024; 268:131576. [PMID: 38636764 DOI: 10.1016/j.ijbiomac.2024.131576] [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: 01/15/2024] [Revised: 03/08/2024] [Accepted: 04/11/2024] [Indexed: 04/20/2024]
Abstract
This work aimed to characterize and compare the physicochemical properties of four pulse starches: bean, chickpea, lentil, and pea. Chemical proximate analysis, elemental composition, morphological grain characterization, crystalline structure, thermal analysis, FTIR analysis, and pasting properties were conducted. The proximate analysis shows that these starches have low fat, mineral, and protein content but high amylose values ranging from 29 to 36 % determined by colorimetry. Despite the high amylose content, the starches did not exhibit the typical behavior of an amylose-rich starch, with high peak viscosity and low breakdown and setback. It was found that this behavior was likely due to the large granule size of the ellipsoidal, spherical, and kidney-shaped granules and the high content of some minerals such as Na, Mg, K, Fe, Mn, P, and Si. The study also found that all pulse starches simultaneously contain monoclinic and hexagonal crystals, making them C-type starches. The findings were verified through the Rietveld analyses of X-ray diffraction patterns and differential scanning calorimetry, in which bimodal endothermic peaks evidenced both types of crystals being gelatinized.
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Affiliation(s)
- Cristian Felipe Ramirez-Gutierrez
- Cuerpo Académico de Tecnologías de la Información y Comunicación Aplicada (TICA), Universidad Politécnica de Querétaro, El Marqués, Querétaro 76240, Mexico.
| | - Brenda Lidia Contreras-Jiménez
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Cerro Blanco 141 col. Colinas del Cimatario, C.P. 76090 Querétaro, Qro, Mexico; Facultad de Ingeniería, Universidad Autónoma de Querétaro, C.P. 76010 Querétaro, Qro, Mexico.
| | - Sandra Milena Londoño-Restrepo
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México Campus Juriquilla, Querétaro 76230, Mexico.
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4
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Abdelbost L, Bonicel J, Morel MH, Mameri H. Investigating sorghum protein solubility and in vitro digestibility during seed germination. Food Chem 2024; 439:138084. [PMID: 38071845 DOI: 10.1016/j.foodchem.2023.138084] [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: 07/26/2023] [Revised: 11/24/2023] [Accepted: 11/24/2023] [Indexed: 01/10/2024]
Abstract
In this work, we examined the impact of sorghum gain germination on kafirins solubility and digestibility. Two genotypes differing in their proteins and tannins contents were germinated under controlled conditions up to radicle emergence. Biochemical, physicochemical, and in vitro digestibility tests were applied on the germinated grains. Microscopic examination of grains endosperm revealed that germination resulted in pitted starch granules and protein matrix slackening. Apart cystine and the amount of free thiol groups which increased significantly, the overall amino acids composition remained rather unchanged, just as the kafirins solubility and size distribution. In contrast germination was demonstrated to improved significantly the in vitro protein digestibility, even after cooking and especially for the genotype poor in tannin. Without inducing major physicochemical changes, germination enhanced kafirins susceptibility to gastrointestinal proteases. Germination may be a way to improve the nutritional value of sorghum.
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Affiliation(s)
- Lynda Abdelbost
- UMR IATE, Univ Montpellier, INRAE, Institut-Agro Montpellier, F-34060 Montpellier, France
| | - Joëlle Bonicel
- UMR IATE, Univ Montpellier, INRAE, Institut-Agro Montpellier, F-34060 Montpellier, France
| | - Marie-Hélène Morel
- UMR IATE, Univ Montpellier, INRAE, Institut-Agro Montpellier, F-34060 Montpellier, France
| | - Hamza Mameri
- UMR IATE, Univ Montpellier, INRAE, Institut-Agro Montpellier, F-34060 Montpellier, France.
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5
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Lucas-Aguirre JC, Quintero-Castaño VD, Beltrán-Bueno M, Rodríguez-García ME. Study of the changes on the physicochemical properties of isolated lentil starch during germination. Int J Biol Macromol 2024; 267:131468. [PMID: 38599432 DOI: 10.1016/j.ijbiomac.2024.131468] [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: 09/23/2023] [Revised: 02/27/2024] [Accepted: 04/06/2024] [Indexed: 04/12/2024]
Abstract
In this work, the changes in the composition of the flours and in the morphological, structural, thermal, vibrational, rheological, and functional properties of the isolated lentil starch during the germination process were investigated. The fiber, fat, and ash content of the flours decreased and the protein content increased, while the apparent amylose content of the starch granules remained constant. Using scanning electron microscopy (SEM), the starch granules remained intact during germination, and no enzymatic activity of α- and β-amylases was observed. X-ray diffraction shows that the starch has nanocrystals with hexagonal structure which predominate over the nanocrystals with orthorhombic structure and are classified as C-type starch. The most important result is that these nanocrystals do not play an important role during germination. As the germination time progresses, differential scanning calorimetry (DSC) shows a decrease in the gelatinization temperature (Tp) of the starch, ranging from 70.34 ± 0.25 °C for the native lentil starch to values of 67.16 ± 0.37 °C for the starch on the fourth day of germination (ILS4), this transition being related to the solvation of the nanocrystals. On the other hand, the pasting profiles show no significant changes during germination, indicating that no significant changes in starch content occur during germination. Starch degradation is essential for the production of malt for fermented beverages. This fact makes sprouted lentils not a candidate for the short-term fermentation required in the beverage industry.
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Affiliation(s)
- Juan Carlos Lucas-Aguirre
- Facultad de Ciencias Agroindustriales, Programa de Ingeniería de Alimentos, Universidad del Quindío, Armenia, Quindío, Colombia.
| | - Victor Dumar Quintero-Castaño
- Facultad de Ciencias Agroindustriales, Programa de Ingeniería de Alimentos, Universidad del Quindío, Armenia, Quindío, Colombia
| | - Melissa Beltrán-Bueno
- Facultad de Ciencias Agroindustriales, Programa de Ingeniería de Alimentos, Universidad del Quindío, Armenia, Quindío, Colombia
| | - Mario Enrique Rodríguez-García
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada. Universidad Nacional Autónoma de México. Campus Juriquilla, Querétaro, Qro. C.P. 76230, Mexico.
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6
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Park J, Chung HJ, Park HY, Park HJ, Oh SK. Comparative analysis of malt quality and starch characteristics of three South Korean barley cultivars. Food Sci Biotechnol 2024; 33:1135-1145. [PMID: 38440675 PMCID: PMC10908982 DOI: 10.1007/s10068-023-01419-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2023] [Revised: 07/19/2023] [Accepted: 08/10/2023] [Indexed: 03/06/2024] Open
Abstract
In this study, malt was produced in pilot-scale facilities and conditioned using three barley (Hordeum vulgare L.) cultivars in South Korea (Heugho, Hopum, and Kwangmaeg). Quality and starch characteristics were compared. The starch content was considerably reduced in all malts. Coleoptile elongation was higher in Heugho (HHM; 85.7% ± 12.6%) and Hopum (HPM; 83.9% ± 10.7%) than in Kwangmaeg (KMM; 78.1% ± 9.9%) malt. Malt yield ranged from 81.8 to 84.9%, with no significant difference. All samples presented type A crystallinity, and granules showed discoid shapes. After malting, the mono- and di-saccharide contents (not including sucrose) were increased. The fermentable sugar level was the highest in HHM, whereas non-fermentable sugar was the highest in KMM. These results suggest that HPM enables efficient scarification based on the rapid degradation of starch, while Heugho barley and HHM have a high potential for beer and malt production, respectively. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01419-6.
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Affiliation(s)
- Jiyoung Park
- Department of Central Area Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA), 126 Suin-ro, Kwonseon-gu, Suwon, Gyeonggi 16429 Republic of Korea
| | - Hyun-Jung Chung
- Division of Food and Nutrition, Chonnam National University, Gwangju, 61186 Republic of Korea
| | - Hye Young Park
- Department of Central Area Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA), 126 Suin-ro, Kwonseon-gu, Suwon, Gyeonggi 16429 Republic of Korea
| | - Hyun-Jin Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145 Anam-ro, Seongbuk-gu, Seoul, 02841 Republic of Korea
| | - Sea-Kwan Oh
- National Institute of Crop Science (NICS), Rural Development Administration (RDA), 251 Chungyel-ro, Chuncheon, Gangwon 24219 Republic of Korea
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7
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Kayisoglu C, Altikardes E, Guzel N, Uzel S. Germination: A Powerful Way to Improve the Nutritional, Functional, and Molecular Properties of White- and Red-Colored Sorghum Grains. Foods 2024; 13:662. [PMID: 38472774 DOI: 10.3390/foods13050662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 02/15/2024] [Accepted: 02/17/2024] [Indexed: 03/14/2024] Open
Abstract
This study explored the effects of the germination of red and white sorghum grains (Sorghum bicolor [Moench (L.)]) for up to seven days on various properties of the grain. Germination enriched sorghum's nutritional and sensory qualities while mitigating existing anti-nutritional factors. The study employed Fourier-transformed infrared spectroscopy (FT-IR) and scanning electron microscopy techniques to support its findings. Germination increased protein and lipid content but decreased starch content. White sorghum grains showed elevated calcium and magnesium but decreased iron, potassium, and zinc. Red sorghum grains showed a consistent decrease in mineral content during germination. Germination also increased fiber and lignin values in both sorghum varieties. The results of the FT-IR analysis demonstrate that germination induced significant changes in the molecular structure of white sorghum samples after 24 h, whereas this transformation was observed in red sorghum samples at four days. Total phenolic content (TPC) in red sorghum ranged from 136.64 ± 3.76 mg GAE/100 g to 379.5 ± 6.92 mg GAE/100 g. After 72 h of germination, the germinated seeds showed a threefold increase in TPC when compared to ungerminated seeds. Similarly, the TPC of white sorghum significantly increased (p < 0.05) from 52.84 ± 3.31 mg GAE/100 g to 151.76 mg GAE/100 g. Overall, during the 7-day germination period, all parameters showed an increase, and the germination process positively impacted the functional properties that contributed to the health benefits of white and red sorghum samples.
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Affiliation(s)
- Cagla Kayisoglu
- Scientific Technical Application and Research Center, Hitit University, 19030 Çorum, Türkiye
| | - Ebrar Altikardes
- Department of Food Engineering, Hitit University, 19030 Çorum, Türkiye
| | - Nihal Guzel
- Department of Food Engineering, Hitit University, 19030 Çorum, Türkiye
| | - Secil Uzel
- Department of Food Engineering, Hitit University, 19030 Çorum, Türkiye
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8
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Kang X, Gao W, Cui B, El-Aty AMA. Structure and genetic regulation of starch formation in sorghum (Sorghum bicolor (L.) Moench) endosperm: A review. Int J Biol Macromol 2023; 239:124315. [PMID: 37023877 DOI: 10.1016/j.ijbiomac.2023.124315] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 03/27/2023] [Accepted: 03/30/2023] [Indexed: 04/08/2023]
Abstract
This review focuses on the structure and genetic regulation of starch formation in sorghum (Sorghum bicolor (L.) Moench) endosperm. Sorghum is an important cereal crop that is well suited to grow in regions with high temperatures and limited water resources due to its C4 metabolism. The endosperm of sorghum kernels is a rich source of starch, which is composed of two main components: amylose and amylopectin. The synthesis of starch in sorghum endosperm involves multiple enzymatic reactions, which are regulated by complex genetic and environmental factors. Recent research has identified several genes involved in the regulation of starch synthesis in sorghum endosperm. In addition, the structure and properties of sorghum starch can also be influenced by environmental factors such as temperature, water availability, and soil nutrients. A better understanding of the structure and genetic regulation of starch formation in sorghum endosperm can have important implications for the development of sorghum-based products with improved quality and nutritional value. This review provides a comprehensive summary of the current knowledge on the structure and genetic regulation of starch formation in sorghum endosperm and highlights the potential for future research to further improve our understanding of this important process.
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Affiliation(s)
- Xuemin Kang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China.
| | - A M Abd El-Aty
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 12211 Giza, Egypt; Department of Medical Pharmacology, Medical Faculty, Ataturk University, 25240 Erzurum, Turkey
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9
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Lang S, Gao F, Li X, Sui C, Wang F, Wang L, Zhang H. Effect of exogenous
GABA
combined with ultrasound treatment on the physicochemical and functional properties of sprouted mung bean starch. Int J Food Sci Technol 2023. [DOI: 10.1111/ijfs.16372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
Affiliation(s)
- Shuangjing Lang
- College of Food Science Heilongjiang Bayi Agricultural University 163319 Daqing China
| | - Fei Gao
- College of Food Science Heilongjiang Bayi Agricultural University 163319 Daqing China
| | - Xiaoqiang Li
- College of Food Science Heilongjiang Bayi Agricultural University 163319 Daqing China
| | - Chunguang Sui
- Heilongjiang Agricultural Economy Vocational College 157041 Mudanjiang China
| | - Feifei Wang
- Heilongjiang Agricultural Economy Vocational College 157041 Mudanjiang China
| | - Lidong Wang
- College of Food Science Heilongjiang Bayi Agricultural University 163319 Daqing China
- Department of National Coarse Cereals Engineering Research Center Heilongjiang Bayi Agricultural University 163319 Daqing China
| | - Hongwei Zhang
- College of Food Science Heilongjiang Bayi Agricultural University 163319 Daqing China
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10
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Sruthi NU, Rao PS, Bennett SJ, Bhattarai RR. Formulation of a Synergistic Enzyme Cocktail for Controlled Degradation of Sorghum Grain Pericarp. Foods 2023; 12:foods12020306. [PMID: 36673398 PMCID: PMC9857962 DOI: 10.3390/foods12020306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 01/05/2023] [Accepted: 01/05/2023] [Indexed: 01/11/2023] Open
Abstract
Sorghum is one of the major grains produced worldwide for food and fodder, owing to its nutritional profile advantages. However, the utilisation of whole grain sorghum as an ingredient in conventional food formulations is limited due to its poor digestibility, which requires the removal of the outer fibrous layers. Grain breakage and loss of essential nutrients also disadvantage traditional milling practices. Using carbohydrate degrading enzymes to hydrolyse the grain pericarp is a novel approach to biopolishing, where selective degradation of the pericarp layers occurs without adversely affecting the nutrient profile. A collective synergism of enzymes has been proven to cause effective hydrolysis compared to individual enzymes due to the complex presence of non-starch polysaccharides in the grain's outer layers, which comprise a variety of sugars that show specific degradation with respect to each enzyme. The present study aimed to formulate such an enzyme cocktail with xylanase, cellulase, and pectinase in different proportions for hydrolysing sorghum grain pericarp by determining the yield of specific sugars in the pericarp extract after a certain period of incubation. The results showed that the xylanase enzyme has a major effect on the grain bran composition compared to cellulase and pectinase; however, a synergistic mixture yielded more hydrolysed sugars and anti-nutrients in the extract compared to each of the enzymes individually. The results were confirmed by morphological and crystallinity studies of the soaked grain. Compared to conventional water-soaked samples, grains soaked in a cocktail with 66.7% xylanase, 16.7% cellulase, and 16.7% pectinase had visibly thinner and more degraded fibre layers.
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Affiliation(s)
- N. U. Sruthi
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Bentley 6102, Australia
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, India
| | - Pavuluri Srinivasa Rao
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, India
| | - Sarita Jane Bennett
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Bentley 6102, Australia
| | - Rewati Raman Bhattarai
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Bentley 6102, Australia
- Correspondence:
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11
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Khoddami A, Messina V, Vadabalija Venkata K, Farahnaky A, Blanchard CL, Roberts TH. Sorghum in foods: Functionality and potential in innovative products. Crit Rev Food Sci Nutr 2023; 63:1170-1186. [PMID: 34357823 DOI: 10.1080/10408398.2021.1960793] [Citation(s) in RCA: 17] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Sorghum grain is a staple food for about 500 million people in 30 countries in Africa and Asia. Despite this contribution to global food production, most of the world's sorghum grain, and nearly all in Western countries, is used as animal feed. A combination of the increasingly important ability of sorghum crops to resist heat and drought, the limited history of the use of sorghum in Western foods, and the excellent functional properties of sorghum grain in healthy diets, suggests a greater focus on the development of new sorghum-based foods. An understanding of the structural and functional properties of sorghum grain to develop processes for production of new sorghum-based foods is required. In this review, we discuss the potential of sorghum in new food products, including sorghum grain composition, the functional properties of sorghum in foods, processing of sorghum-based products, the digestibility of sorghum protein and starch compared to other grains, and the health benefits of sorghum. In the potential for sorghum as a major ingredient in new foods, we suggest that the gluten-free status of sorghum is of relatively minor importance compared to the functionality of the slowly digested starch and the health benefits of the phenolic compounds present.
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Affiliation(s)
- Ali Khoddami
- Sydney Institute of Agriculture, School of Life and Environmental Sciences, University of Sydney, Sydney, New South Wales, Australia
| | - Valeria Messina
- Sydney Institute of Agriculture, School of Life and Environmental Sciences, University of Sydney, Sydney, New South Wales, Australia
| | | | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Victoria, Australia
| | - Christopher L Blanchard
- ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University, Wagga Wagga, New South Wales, Australia
| | - Thomas H Roberts
- Sydney Institute of Agriculture, School of Life and Environmental Sciences, University of Sydney, Sydney, New South Wales, Australia
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12
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Sharanagat VS, Singh L, Nema PK. Approaches for development of functional and low gluten bread from sorghum: A review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Vijay Singh Sharanagat
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli, Sonepat Haryana India
| | - Lochan Singh
- Contract research organization National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli, Sonepat Haryana India
| | - Prabhat K. Nema
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli, Sonepat Haryana India
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Torbica A, Radosavljević M, Belović M, Tamilselvan T, Prabhasankar P. Biotechnological tools for cereal and pseudocereal dietary fibre modification in the bakery products creation – Advantages, disadvantages and challenges. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.09.018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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14
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The influence mechanism of brown rice starch structure on its functionality and digestibility under the combination of germination and zinc fortification. Food Res Int 2022; 161:111825. [DOI: 10.1016/j.foodres.2022.111825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 08/07/2022] [Accepted: 08/19/2022] [Indexed: 11/20/2022]
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15
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Esquivel-Fajardo EA, Martinez-Ascencio EU, Oseguera-Toledo ME, Londoño-Restrepo SM, Rodriguez-García ME. Influence of physicochemical changes of the avocado starch throughout its pasting profile: Combined extraction. Carbohydr Polym 2022; 281:119048. [DOI: 10.1016/j.carbpol.2021.119048] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 12/22/2021] [Accepted: 12/23/2021] [Indexed: 11/02/2022]
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16
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Torres‐Vargas OL, Luzardo‐Ocampo I, Hernandez‐Becerra E, Rodríguez‐García ME. Physicochemical Characterization of Unripe and Ripe Chontaduro (
Bactris gasipaes
Kunth) Fruit Flours and Starches. STARCH-STARKE 2021. [DOI: 10.1002/star.202000242] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Olga Lucia Torres‐Vargas
- Universidad del Quindío, Facultad de Ciencias Agroindustriales Grupo de Investigación en Ciencias Agroindustriales Armenia Quindio Colombia
| | - Ivan Luzardo‐Ocampo
- Research and Graduate Program in Food Science, School of Chemistry Universidad Autónoma de Querétaro Queretaro Qro 76010 Mexico
- Instituto de Neurobiología Universidad Nacional Autónoma de México Juriquilla 76230 México
| | - Ezequiel Hernandez‐Becerra
- Ciencias de la Salud Universidad del Valle de México, Campus Querétaro Naranjos Punta Juriquilla 1000, Santa Rosa Jáurequi Querétaro Qro México
| | - Mario E. Rodríguez‐García
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada Universidad Nacional Autónoma de México Campus Juriquilla Queretaro Qro 76230 Mexico
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17
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Impact of sprouting on physicochemical and nutritional properties of sorghum: a review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00969-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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18
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Vega-Rojas LJ, Londoño-Restrepo SM, Rodriguez-García ME. Study of morphological, structural, thermal, and pasting properties of flour and isolated starch from unripe plantain (Musa paradisiaca). Int J Biol Macromol 2021; 183:1723-1731. [PMID: 34051250 DOI: 10.1016/j.ijbiomac.2021.05.144] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 05/18/2021] [Accepted: 05/20/2021] [Indexed: 10/21/2022]
Abstract
This work focused on studying the mineral composition, morphology, thermal, structural, and pasting properties of isolated plantain starch. Plantain starch is rich in K, and other ions as Mg, Ca, P, and Si were found. This starch exhibits lenticular, elliptical, and semispherical morphologies. Two endothermal events present in the thermogram were identified as the hexagonal and orthorhombic solvation. C-type starch formed by hexagonal and orthorhombic nanocrystal was completely indexed. The ash content showed the presence of calcium phosphate (KCaP2O7), Calcium Magnesium Phosphate (Ca2.71Mg0.29(PO4)2), and silicon oxide (SiO2). The pasting profile of this starch behaves between a custard and a hydrogel. Scanning electron microscopy of the lyophilized samples along pasting profile confirms that the shear and van der Walls forces and slurry morphology govern the pasting profile changes.
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Affiliation(s)
- Lineth J Vega-Rojas
- Laboratorio de Biología Celular y Molecular, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. de las Ciencias s/n, Juriquilla, Querétaro 76230, Querétaro, Mexico
| | - Sandra M Londoño-Restrepo
- Departamento de Nanotecnología, Centro de Física Aplica y Tecnología Avanzada, Universidad Nacional Autónoma de México, Querétaro, Qro. 76230, Mexico
| | - Mario E Rodriguez-García
- Departamento de Nanotecnología, Centro de Física Aplica y Tecnología Avanzada, Universidad Nacional Autónoma de México, Querétaro, Qro. 76230, Mexico.
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19
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Gutiérrez-Cortez E, Hernadez-Becerra E, Londoño-Restrepo SM, Rodriguez-García ME. Physicochemical characterization of Amaranth starch insulated by mechanical separations. Int J Biol Macromol 2021; 177:430-436. [PMID: 33621570 DOI: 10.1016/j.ijbiomac.2021.02.138] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 02/03/2021] [Accepted: 02/18/2021] [Indexed: 01/06/2023]
Abstract
This work focused on the physicochemical properties of isolated Amaranth starch. Inductively coupled plasma (ICP) showed that amaranth is low-lipid calcium and magnesium source for the human diet. Scanning Electron Microscopy showed that isolated granules are in the range of sub and micro size. DSC starch thermogram showed a gelatinization temperature of 67.9 °C and an enthalpy of 10. 6 J/g suggesting the presence of an ordered crystalline structures. High-resolution X-ray diffraction showed the isolated starch contents nanocrystals with an orthorhombic crystalline structure whose pattern was indexed. The pasting profile showed that this kind of starch has an end cold viscosity as a custard, making it useful for infantile formulations. It does not present dynamic viscosity and would not be a problem when swallowed. A very important finding in this work was that the orthorhombic nanocrystals, after solvation during gelatinization, do not contribute to the apparent viscosity development.
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Affiliation(s)
- Elsa Gutiérrez-Cortez
- Departamento de Ingeniería y Tecnología, FES-Cuautitlán, Universidad Nacional Autónoma de México, Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Km 2.5 Carretera Cuautitlán-Teoloyucan, San Sebastián Xhala, Cuautitlán Izcalli, Edo de México CP.54714, Mexico.
| | - Ezequiel Hernadez-Becerra
- Ciencias de la Salud, Universidad del Valle de México, Campus Querétaro, Naranjos Punta Juriquilla 1000, Santa Rosa Jáuregui, 76230 Querétaro, Qro, Mexico
| | - Sandra M Londoño-Restrepo
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Qro. C.P. 76230, Mexico.
| | - Mario E Rodriguez-García
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Qro. C.P. 76230, Mexico
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Development of a Third Generation Snack of Rice Starch Enriched with Nopal Flour ( Opuntia ficus indica). Molecules 2020; 26:molecules26010054. [PMID: 33374385 PMCID: PMC7795766 DOI: 10.3390/molecules26010054] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2020] [Revised: 12/12/2020] [Accepted: 12/12/2020] [Indexed: 11/24/2022] Open
Abstract
This study aimed to obtain a third-generation snack from native rice starch (NS), rice starch modified by extrusion (MS), nopal flour (NF) and xanthan gum (XG). These raw materials were characterized by proximal analysis, pH, particle size distribution, water absorption index (WAI) and water solubility index (WSI), degree of substitution (DS), differential scanning calorimetry (DSC), rheology, Fourier transform infrared spectroscopy (FT-IR) and scanning electron microscopy (SEM). The analysis of the response variables in the nine formulations of the snack: expansion index (EI), apparent density (AD), hardness (H), luminosity (L*) and tendency to green-red (a*), was performed through a composite central design (CCD), the selected formulations were characterized by SEM. Results showed an increase in WAI, 4.69 ± 0.04, and WSI, 12.61 ± 0.10, for MS, higher than NS values due to chemical modification. According to the color analysis the NF obtained a value of 60.73 ± 0.008 in L* and −6.51 ± 0.004 in a* with green tendency. The DS value obtained was 0.09 ± 0.005, being within the FDA’s permissible range for food use. By FTIR analysis, the acetyl group was corroborated. Finally, employing microwave cooking, snacks made from NS with concentrations of NF (5%) and XG (0%) obtained the highest EI value, 4.47, as well the low Dap and D value (0.37 g/cm3, 2.25 N, respectively), corroborated by SEM analysis.
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