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Tibola CS, Eichelberger L, Fernandes JMC, Simões D, Fontes MRV, da Rosa Zavareze E, Dias ARG. Wheat debranning: effects on mycotoxins, phenolic content, and antioxidant activity. Mycotoxin Res 2024:10.1007/s12550-024-00550-5. [PMID: 39078561 DOI: 10.1007/s12550-024-00550-5] [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: 05/28/2024] [Revised: 07/05/2024] [Accepted: 07/17/2024] [Indexed: 07/31/2024]
Abstract
The debranning process, at an industrial scale, was applied to grains of two wheat cultivars to determine its effect on Fusarium mycotoxin content and antioxidant activity. Grain samples from the BRS Marcante and BRS Reponte wheat cultivars, naturally contaminated by Fusarium, were used in the study. The dry wheat samples were processed on the polisher once or twice and evaluated by hardness index, chemical composition (moisture, protein, and ash), deoxynivalenol (DON) and zearalenone (ZON) levels, phenolic content, and antioxidant activity. In the BRS Marcante cultivar, the debranning process only slightly reduced the DON and ZON contents in whole-wheat flours compared with the previous cleaning treatment (no-debranned). In the BRS Reponte cultivar, the DON concentration decreased by 36% at a debranning ratio of 5%, obtained by polishing, compared with prior cleaning treatment (no-debranned). In addition, the polishing reduced the ZON level by 56% compared with the cleaned wheat. The debranning process did not reduce the antioxidant capacity. Therefore, debranning is a suitable technology to obtain safer and healthier food by minimizing the mycotoxin content and retaining antioxidant capacity.
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Affiliation(s)
- Casiane Salete Tibola
- Embrapa Trigo, Rodovia BR-285, km 294-C.P. 3081, Passo Fundo, RS, 99050-970, Brazil.
| | - Luiz Eichelberger
- Embrapa Trigo, Rodovia BR-285, km 294-C.P. 3081, Passo Fundo, RS, 99050-970, Brazil
| | | | - Daiane Simões
- Grupo Idugel, Avenida Adolfo Zigueli, 2160-Nossa Sra. Lourdes, Joaçaba, SC, 89600-000, Brazil
| | - Milena Ramos Vaz Fontes
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Capão do Leão, RS, 96160-000, Brazil
| | - Elessandra da Rosa Zavareze
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Capão do Leão, RS, 96160-000, Brazil
| | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Capão do Leão, RS, 96160-000, Brazil
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Guan W, Zhang D, Tan B. Effect of Layered Debranning Processing on the Proximate Composition, Polyphenol Content, and Antioxidant Activity of Whole Grain Wheat. J FOOD PROCESS PRES 2023. [DOI: 10.1155/2023/1083867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/09/2023]
Abstract
Layered debranning processing (LDP) of whole grain wheat (WGW) could not only retain more bioactive compounds but also contributes to grain saving policy as compared with the refined wheat flour (WF). In this study, effect of different debranning rates from 0 to 13.37% on the proximate composition, polyphenol content, and the antioxidant activity were analyzed. As debranning rates increased from 0 to 13.37%, the insoluble dietary fiber content decreased from 9.94% to 6.47%, whereas the soluble dietary fiber contents increased from 3.06% to 3.98%. The free phenolic content decreased by 62.72%, while the free flavonoid content increased by 4.68% with debranning rates increasing. For the phenolic acids, protocatechuic acid and ferulic acid dominated the free and bound phenolic acid in WGW, which showed the highest contents at 6.95% and 4.45% debranning rates, respectively. As for flavonoids, naringenin (the free-state phenolic) and rutin (the bound state phenolic) in WGW had the greatest level at 4.45% debranning rate. As compared to WGW and WF, LDP significantly improved the DPPH, ABTS·+ radical scavenging activities and total antioxidant activities. In conclusion, 4.45% and 6.95% were the best debranning rates to retain polyphenol contents and antioxidant activities.
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Affiliation(s)
- Wenwen Guan
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Duqin Zhang
- Institute of Cereal & Oil Science and Technology, Academy of State Administration of Grain, No. 11 Baiwanzhuang Street, Xicheng District, Beijing 100037, China
| | - Bin Tan
- Institute of Cereal & Oil Science and Technology, Academy of State Administration of Grain, No. 11 Baiwanzhuang Street, Xicheng District, Beijing 100037, China
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Zingale S, Spina A, Ingrao C, Fallico B, Timpanaro G, Anastasi U, Guarnaccia P. Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review. PLANTS (BASEL, SWITZERLAND) 2023; 12:530. [PMID: 36771615 PMCID: PMC9920027 DOI: 10.3390/plants12030530] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 12/30/2022] [Accepted: 01/20/2023] [Indexed: 06/18/2023]
Abstract
Durum wheat is one of the most important food sources in the world, playing a key role in human nutrition, as well as in the economy of the different countries in which its production areas are concentrated. Its grain also represents a staple and highly versatile ingredient in the development of health foods. Nonetheless, the aspects determining durum wheat's health quality and their interactions are many, complex, and not entirely known. Therefore, the present systematic literature review aims at advancing the understanding of the relationships among nutritional, health, and technological properties of durum wheat grain, semolina, and pasta, by evaluating the factors that, either positively or negatively, can affect the quality of the products. Scopus, Science Direct, and Web of Science databases were systematically searched utilising sets of keywords following the PRISMA guidelines, and the relevant results of the definitive 154 eligible studies were presented and discussed. Thus, the review identified the most promising strategies to improve durum wheat quality and highlighted the importance of adopting multidisciplinary approaches for such purposes.
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Affiliation(s)
- Silvia Zingale
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Alfio Spina
- Agricultural Research Council and Economics (CREA)—Research Centre for Cereal and Industrial Crops, Corso Savoia, 190, 95024 Acireale, Italy
| | - Carlo Ingrao
- Department of Economics, Management and Business Law, University of Bari Aldo Moro, Largo Abbazia Santa Scolastica, 53, 70124 Bari, Italy
| | - Biagio Fallico
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Giuseppe Timpanaro
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Umberto Anastasi
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Paolo Guarnaccia
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
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Sun Y, Liu Y, Zhang J, Liu J, Hou H. Effects of wheat debranning on the sensory quality and antioxidant activity of Chinese steamed bread. Cereal Chem 2021. [DOI: 10.1002/cche.10495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Yue Sun
- College of Food Science and Engineering Shandong Agricultural UniversityEngineering and Technology Center for Grain Processing of Shandong Province Tai’an China
| | - Yuqian Liu
- College of Food Science and Engineering Shandong Agricultural UniversityEngineering and Technology Center for Grain Processing of Shandong Province Tai’an China
| | - Jinli Zhang
- College of Food Science and Engineering Shandong Agricultural UniversityEngineering and Technology Center for Grain Processing of Shandong Province Tai’an China
| | - Jing Liu
- College of Food Science and Engineering Shandong Agricultural UniversityEngineering and Technology Center for Grain Processing of Shandong Province Tai’an China
| | - Hanxue Hou
- College of Food Science and Engineering Shandong Agricultural UniversityEngineering and Technology Center for Grain Processing of Shandong Province Tai’an China
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Navarro JL, Biglione C, Paesani C, Moiraghi M, León AE, Steffolani ME. Effect of wheat pearling process on composition and nutritional profile of flour and its bread‐making performance. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15401] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Affiliation(s)
- José L. Navarro
- Institute of Food Science and Technology of Córdoba (ICYTAC) CONICET‐UNC Valparaíso and Rogelio Martínez Avenue Córdoba 5000 Argentina
| | - Camila Biglione
- Institute of Food Science and Technology of Córdoba (ICYTAC) CONICET‐UNC Valparaíso and Rogelio Martínez Avenue Córdoba 5000 Argentina
| | - Candela Paesani
- Institute of Food Science and Technology of Córdoba (ICYTAC) CONICET‐UNC Valparaíso and Rogelio Martínez Avenue Córdoba 5000 Argentina
| | - Malena Moiraghi
- Institute of Food Science and Technology of Córdoba (ICYTAC) CONICET‐UNC Valparaíso and Rogelio Martínez Avenue Córdoba 5000 Argentina
- Department of Biological Chemistry Faculty of Agricultural Sciences National University of Córdoba (UNC) Valparaíso and Rogelio Martínez Avenue Córdoba 5000 Argentina
| | - Alberto E. León
- Institute of Food Science and Technology of Córdoba (ICYTAC) CONICET‐UNC Valparaíso and Rogelio Martínez Avenue Córdoba 5000 Argentina
- Department of Biological Chemistry Faculty of Agricultural Sciences National University of Córdoba (UNC) Valparaíso and Rogelio Martínez Avenue Córdoba 5000 Argentina
| | - María Eugenia Steffolani
- Institute of Food Science and Technology of Córdoba (ICYTAC) CONICET‐UNC Valparaíso and Rogelio Martínez Avenue Córdoba 5000 Argentina
- Department of Biological Chemistry Faculty of Agricultural Sciences National University of Córdoba (UNC) Valparaíso and Rogelio Martínez Avenue Córdoba 5000 Argentina
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Dodi R, Bresciani L, Biasini B, Cossu M, Scazzina F, Taddei F, D’Egidio MG, Dall’Asta M, Martini D. Traditional and Non-Conventional Pasta-Making Processes: Effect on In Vitro Starch Digestibility. Foods 2021; 10:foods10050921. [PMID: 33922161 PMCID: PMC8146869 DOI: 10.3390/foods10050921] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2021] [Revised: 04/15/2021] [Accepted: 04/20/2021] [Indexed: 12/26/2022] Open
Abstract
Pasta is a carbohydrate-rich food with a low glycemic index (GI) and is one of the main sources of slowly digestible starch (SDS). The presence of bran fractions (BFs) in pasta may enhance its health potential, owing to the content of fiber, micronutrients, and bioactive compounds; however, at the same time, BF may affect starch digestibility. In this study, the bioaccessibility of starch in pasta made with BF-enriched semolina (BF pasta), or only with micronized debranned kernel (DK pasta), and a control pasta made with traditional semolina was evaluated by applying two different in vitro models. The control pasta showed a percentage of SDS about four-fold higher than that of the BF pasta and 1.5-fold higher than that of the DK pasta (p < 0.05). The amount of starch released during simulated gastrointestinal digestion was slightly lower, but not significantly different, for the control pasta than for both the BF and DK pasta. These results suggest that the presence of a higher amount of dietary fiber in BF pasta can affect the structure of the food matrix, interfering with the formation of the gluten network, water absorption, and starch granule accessibility, while micronization could enhance starch digestibility due to starch gelatinization. These findings emphasize the need to optimize the process for producing fiber-rich pasta without affecting its low starch digestibility and, consequently, its GI.
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Affiliation(s)
- Rossella Dodi
- Department of Food and Drug, Human Nutrition Unit, University of Parma, 43125 Parma, Italy; (R.D.); (L.B.); (B.B.); (M.C.); (F.S.)
| | - Letizia Bresciani
- Department of Food and Drug, Human Nutrition Unit, University of Parma, 43125 Parma, Italy; (R.D.); (L.B.); (B.B.); (M.C.); (F.S.)
| | - Beatrice Biasini
- Department of Food and Drug, Human Nutrition Unit, University of Parma, 43125 Parma, Italy; (R.D.); (L.B.); (B.B.); (M.C.); (F.S.)
| | - Marta Cossu
- Department of Food and Drug, Human Nutrition Unit, University of Parma, 43125 Parma, Italy; (R.D.); (L.B.); (B.B.); (M.C.); (F.S.)
| | - Francesca Scazzina
- Department of Food and Drug, Human Nutrition Unit, University of Parma, 43125 Parma, Italy; (R.D.); (L.B.); (B.B.); (M.C.); (F.S.)
| | - Federica Taddei
- CREA Research Centre for Engineering and Agro-Food Processing, 00189 Rome, Italy; (F.T.); (M.G.D.)
| | - Maria Grazia D’Egidio
- CREA Research Centre for Engineering and Agro-Food Processing, 00189 Rome, Italy; (F.T.); (M.G.D.)
| | - Margherita Dall’Asta
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
- Correspondence:
| | - Daniela Martini
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università Degli Studi di Milano, 20133 Milan, Italy;
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Ficco DBM, Borrelli GM, Miedico O, Giovanniello V, Tarallo M, Pompa C, De Vita P, Chiaravalle AE. Effects of grain debranning on bioactive compounds, antioxidant capacity and essential and toxic trace elements in purple durum wheats. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108734] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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9
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Ciccoritti R, Taddei F, Nicoletti I, Gazza L, Corradini D, D'Egidio MG, Martini D. Use of bran fractions and debranned kernels for the development of pasta with high nutritional and healthy potential. Food Chem 2017; 225:77-86. [PMID: 28193436 DOI: 10.1016/j.foodchem.2017.01.005] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2016] [Revised: 12/31/2016] [Accepted: 01/02/2017] [Indexed: 01/30/2023]
Abstract
The quality of pasta produced with debranning products (bran fractions, BF, and debranned kernels, DK) of durum wheat was investigated by evaluating their total antioxidant capacity, occurrence of nutritional and bioactive compounds, and sensory properties. Two pasta samples, produced with BF-enriched semolina (BF pasta) or only with micronized DK (DK pasta), respectively, were compared with pasta made with traditional semolina (control pasta). BF pasta and DK pasta displayed significantly higher content of bioactive compounds, such as phenolic compounds and dietary fibre, than control pasta, to a different extent for the diverse compounds. The present study indicates that the debranning process allows to produce pasta with a high content of healthy compounds and minimal effects on sensory properties, using only the natural endowment of durum wheat. This approach is suitable to produce cereal-based foods with the potential nutritional and health benefits of partially refined cereals and limitation of their main drawbacks.
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Affiliation(s)
- Roberto Ciccoritti
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA-Unità di ricerca per la Valorizzazione Qualitativa dei Cereali), Via Manziana 30, 00189 Rome, Italy
| | - Federica Taddei
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA-Unità di ricerca per la Valorizzazione Qualitativa dei Cereali), Via Manziana 30, 00189 Rome, Italy
| | - Isabella Nicoletti
- CNR - Istituto di Metodologie Chimiche (IMC), Area della Ricerca di Roma 1, Via Salaria km 29.300, 00015 Monterotondo, Rome, Italy
| | - Laura Gazza
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA-Unità di ricerca per la Valorizzazione Qualitativa dei Cereali), Via Manziana 30, 00189 Rome, Italy
| | - Danilo Corradini
- CNR - Istituto di Metodologie Chimiche (IMC), Area della Ricerca di Roma 1, Via Salaria km 29.300, 00015 Monterotondo, Rome, Italy
| | - Maria Grazia D'Egidio
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA-Unità di ricerca per la Valorizzazione Qualitativa dei Cereali), Via Manziana 30, 00189 Rome, Italy
| | - Daniela Martini
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA-Unità di ricerca per la Valorizzazione Qualitativa dei Cereali), Via Manziana 30, 00189 Rome, Italy.
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Angelino D, Cossu M, Marti A, Zanoletti M, Chiavaroli L, Brighenti F, Del Rio D, Martini D. Bioaccessibility and bioavailability of phenolic compounds in bread: a review. Food Funct 2017; 8:2368-2393. [DOI: 10.1039/c7fo00574a] [Citation(s) in RCA: 81] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Cereal-based products, like breads, are a vehicle for bioactive compounds, including polyphenols.
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Affiliation(s)
- Donato Angelino
- Human Nutrition Unit
- Department of Food and Drug
- University of Parma
- Parma
- Italy
| | - Marta Cossu
- Human Nutrition Unit
- Department of Food and Drug
- University of Parma
- Parma
- Italy
| | - Alessandra Marti
- Department of Food
- Environmental and Nutritional Sciences
- University of Milan
- Milan
- Italy
| | - Miriam Zanoletti
- Department of Food
- Environmental and Nutritional Sciences
- University of Milan
- Milan
- Italy
| | - Laura Chiavaroli
- Human Nutrition Unit
- Department of Food and Drug
- University of Parma
- Parma
- Italy
| | - Furio Brighenti
- Human Nutrition Unit
- Department of Food and Drug
- University of Parma
- Parma
- Italy
| | - Daniele Del Rio
- Human Nutrition Unit
- Department of Food and Drug
- University of Parma
- Parma
- Italy
| | - Daniela Martini
- Human Nutrition Unit
- Department of Food and Drug
- University of Parma
- Parma
- Italy
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11
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Debranning of purple wheat: recovery of anthocyanin-rich fractions and their use in pasta production. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.10.016] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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Antonio AL, Pereira E, Pinela J, Heleno S, Pereira C, Ferreira IC. Determination of Antioxidant Compounds in Foodstuff. Food Saf (Tokyo) 2016. [DOI: 10.1002/9781119160588.ch6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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13
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