Effects of grain source and processing methods on the nutritional profile and digestibility of grain amaranth

Amaranth proteins: From extraction to application as nanoparticle-based delivery systems for bioactive compounds

Amaranth proteins can be produced more sustainably than animal proteins, and they have amino acid compositions that are nutritionally balanced, which makes them attractive candidates for various applications in the food and pharmaceutical industries. This article provides an overview of the composition and techno-functional properties of amaranth protein, including its solubility, emulsification, gelation, foaming, and binding properties. These properties play an important role in the use of amaranth proteins for formulating nanoparticle-based delivery systems with good functional attributes. Amaranth proteins have structural and physicochemical properties suitable for fabricating protein-based nanoparticles. These nanoparticles can be used to encapsulate and control the release of bioactive compounds. However, challenges associated with the presence of anti-nutritional factors in amaranth proteins need to be addressed. These antinutrients negatively affect the bioavailability and digestibility of proteins and bioactive compounds. Hence, strategies to mitigate these challenges are discussed, including processing technologies and genetic engineering methods.

Pseudocereal Oils, Authenticated by Fourier Transform Infrared Spectroscopy, and their Chemopreventive Properties

Amaranth, quinoa, and buckwheat are the representatives of pseudocereals, different parts and by-products of which are used in daily nutrition and food processing industry. However, only scarce information exists on the bioactivity of their oils. Thus, oils obtained from amaranth, buckwheat, and red, yellow, and white quinoa seeds were evaluated in terms of their nutritional (fatty acid profile, squalene), cytotoxic (against normal and neoplastic gastrointestinal, prostate, and skin cells), anti-inflammatory and antiradical (interleukin 6, TNF-alpha, nitric oxide, DPPH, Total phenolics, and superoxide dismutase) potential in the in vitro model. Linoleic (42.9-52.5%) and oleic (22.5-31.1%) acids were the two main unsaturated, while palmitic acid (4.9-18.6%) was the major saturated fatty acid in all evaluated oils. Squalene was identified in all evaluated oils with the highest content in amaranth oil (7.6 g/100 g), and the lowest in buckwheat oil (2.1 g/100 g). The evaluated oils exerted a high direct cytotoxic impact on cancer cells of different origins, but also revealed anti-inflammatory and antiradical potentials. Yellow quinoa oil was the most active, especially toward skin (A375; IC50 6.3 µg/mL), gastrointestinal (HT29 IC50 4.9 µg/mL), and prostate cancer cells (LNCaP IC50 7.6 µg/mL). The observed differences in the activity between the oils from the tested quinoa varieties deserve further studies. High selectivity of the oils was noted, which indicates their safety to normal cells. The obtained results indicate that the oils are good candidates for functional foods with perspective chemopreventive potential.

New value chain Pentadesma nuts and butter from West Africa to international markets: Biological activities, health benefits, and physicochemical properties

The tallow or butter tree (Pentadesma butyracea Sabine) is a ligneous forest species of multipurpose use largely distributed in Sub-Sahara Africa. Owing to the biological properties of different parts of the tree and physicochemical properties, as well as the numerous benefits of its fruits, research on P. butyracea products, especially kernels and butter, has now gained more interest. Thus, the scientific literature revealed that Pentadesma butter is a more promising product with good physical and technological characteristics. It is traditionally preferred in households for food, medicine, and cosmetic use. Apart from the fruits, all other parts of the butter tree are used by local communities in folk medicine. The existing studies indicated that P. butyracea contains valuable health-promoting compounds such as phenolic compounds, vitamins, minerals, and essential fatty acids. P. butyracea and derived products have antioxidant, antimicrobial, anti-inflammatory, antiplasmodial, antitumor, estrogenic, anti-androgenic, and cholesterol-regulative effects. Since studies on the biological properties of the tree parts, nutritional composition, and physicochemical properties of food products from the tree have been very limited, this review attempts to summarize some results from recent investigations. Our intention in the present review was to give an overview of the biological activities of plants and an account of the potential properties of Pentadesma products (pulp, kernels, and butter) and outline the way for future relevant research to improve their state of knowledge.

Unlocking the potential of low FODMAPs sourdough technology for management of irritable bowel syndrome

Consumption of high FODMAP (Fermentable Oligo-, Di-, and Monosaccharides and Polyols) diet is the leading cause of alteration in the human gut microbiome, thereby, causing irritable bowel syndrome (IBS). Therefore, sourdough technology can be exploited for reduction of FODMAPs in various foods to alleviate the symptoms of IBS. Several microorganisms viz. Pichia fermentans, Lactobacillus fetmentum, Saccharomyces cerevisiae, Torulaspora delbrueckii, Kluyveromyces marxianus etc. have been identified for the production of low FODMAP type II sourdough fermented products. However, more research on regulation of end-product and volatilome profile is required for maximal exploitation of FODMAP-reducing microorganisms. Therefore, the present review is focused on utilisation of lactic acid bacteria and yeasts, alone and in synergy, for the production of low FODMAP sourdough foods. Moreover, the microbial bioprocessing of cereal and non-cereal based low FODMAP fermented sourdough products along with their nutritional and therapeutic benefits have been elaborated. The challenges and future prospects for the production of sourdough fermented low FODMAP foods, thereby, bringing out positive alterations in gut microbiome, have also been discussed.

Dietary Supplementation with Popped Amaranth Modulates the Gut Microbiota in Low Height-for-Age Children: A Nonrandomized Pilot Trial

Amaranth has been recognized as a nutraceutical food because it contains high-quality proteins due to its adequate amino acid composition that covers the recommended requirements for children and adults. Since pre-Hispanic times, amaranth has been consumed as popped grain; the popping process improves its nutritive quality and improves its digestibility. Popped amaranth consumption has been associated with the recovery of malnourished children. However, there is no information on the impact that popped amaranth consumption has on gut microbiota composition. A non-randomized pilot trial was conducted to evaluate the changes in composition, structure, and function of the gut microbiota of stunted children who received four grams of popped amaranth daily for three months. Stool and serum were collected at the beginning and at the end of the trial. Short-chain fatty acids (SCFA) were quantified, and gut bacterial composition was analyzed by 16S rRNA gene sequencing. Biometry and hematology results showed that children had no pathology other than low height-for-age. A decrease in the relative abundance of Alistipes putredinis, Bacteroides coprocola, and Bacteroides stercoris bacteria related to inflammation and colitis, and an increase in the relative abundance of Akkermansia muciniphila and Streptococcus thermophiles bacteria associated with health and longevity, was observed. The results demonstrate that popped amaranth is a nutritious food that helps to combat childhood malnutrition through gut microbiota modulation.

Amaranth proteins and peptides: Biological properties and food uses

Amaranthus grains have attracted great attention due to its attractive health benefits. The grains have processing properties (e.g., starch related properties) similar to those of common cereals. Amaranth grains are gluten free and protein is a significant component of these grains. Proteins of the grains have been used in various food applications such as formulations of edible films and emulsions for controlled release of bioactive compounds. The proteins have been hydrolyzed using different enzymes to produce peptides and hydrolysates, which showed a range of biological functions including anti-hypertensive and antioxidant activities among others. They have been formulated into staple foods including breads and pastas for improved nutritional quality. This review summarizes the recent advances of the last 5 years in understanding the biological functions and food applications of proteins, protein hydrolysates and peptides from the grains of different Amaranthus species. Limitations in the studies summarized are critically discussed with an aim to improve the efficiency in amaranth grain protein and peptide research.

Production, health-promoting properties and characterization of bioactive peptides from cereal and legume grains

The search for bioactive components for the development of functional foods and nutraceuticals has received tremendous attention. This is due to the increasing awareness of their therapeutic potentials, such as antioxidant, anti-inflammatory, antihypertensive, anti-cancer properties, etc. Food proteins, well known for their nutritional importance and their roles in growth and development, are also sources of peptide sequences with bioactive properties and physiological implications. Cereal and legume grains are important staples that are processed and consumed in various forms worldwide. However, they have received little attention compared to other foods. This review therefore is geared towards surveying the literature for an appraisal of research conducted on bioactive peptides in cereal and legume grains in order to identify what the knowledge gaps are. Studies on bioactive peptides from cereal and legume grains are still quite limited when compared to other food items and most of the research already carried out have been done without identifying the sequence of the bioactive peptides. However, the reports on the antioxidative, anticancer/inflammatory, antihypertensive, antidiabetic properties show there is much prospect of obtaining potent bioactive peptides from cereal and legume grains which could be utilized in the development of functional foods and nutraceuticals.

Effects of Germination and Popping on the Anti-Nutritional Compounds and the Digestibility of Amaranthus hypochondriacus Seeds

Amaranth seeds, although a valuable food in Mexico, contain anti-nutritional compounds that can affect food quality. As a part of this work, the proximate composition, fatty acid profile, protein digestibility, and the effect of germination and popping of Amaranthus hypochondriacus seeds was analyzed with the aim of eliminating anti-nutritional compounds. Untreated seeds comprised of 11.35–18.8% protein and 0.27–13.39% lipids, including omega 3, 6, and 9 fatty acids such as oleic, linoleic, linolenic, and arachidonic acid. The main minerals detected were Ca⁺², K⁺¹, and Mg⁺². Nevertheless in vitro studies indicate that germination significantly improved digestibility, whereby treatments aimed at reducing anti-nutritional compounds decreased lectin concentration, while significantly increasing tannins and completely eliminating trypsins and saponins.

Alternative protein sources of plant, algal, fungal and insect origins for dietary diversification in search of nutrition and health

This review aimed to compare alternative protein sources in terms of nutritional composition and health benefits with the purpose of disseminating up-to-date knowledge and contribute for diversification of the food marked and consumers decision-making. Plant-based is the most well-established category of alternative proteins, but there is still room for diversification. Less conventional species such as chia seeds are prominent sources of ω-3 (∼60% total lipids), while hempseed and quinoa are notable sources of ω-6 (up to 58% and 61%, respectively). Edible insects and microalgae are alternative foods rich in protein (up to 70%), fibers (∼30%), as well as peptides and polysaccharides with antimicrobial, antioxidant, anti-hypertensive, antidiabetic, antidepressant, antitumor, and immunomodulatory activities. Additionally, lipid contents in insect larvae can be as high as 50%, on a dry weight basis, containing fatty acids with anti-inflammatory and antitumor properties. In contrast, edible fungi have low lipid contents (∼2%), but are rich in carbohydrates (up to 79%) and have balanced amino acid profiles. The results suggest that food formulations combining different alternative protein sources can meet dietary requirements. Further studies on flavoring and texturing processes will help to create meat and dairy analogs, thus helping to broaden acceptance and applicability of alternative protein sources.

Utilization of Amaranthus spp. grains in food

Recently there has been a rediscovery of some ancient crops due to increased consumer demands for a healthier diet with medicinal and therapeutic effects. One such crop is a pseudocereal Amaranthus sp., which is nutritionally more favourable than many widespread kinds of cereal and meets most of the requirements of modern diets. The incorporation of amaranth species in food formulations would expand the assortment of food products present on the market. The high nutritional quality and potential functionality of amaranth-based food products have been the subject of extensive scientific research. This study aims at reviewing the currently available data on the application of amaranth grains in the food industry and manufacturing and focuses on the functionalities of these products, providing an overview of the current amaranth value chain.

Utilization of Amaranthus spp. grains in food

Recently there has been a rediscovery of some ancient crops due to increased consumer demands for a healthier diet with medicinal and therapeutic effects. One such crop is a pseudocereal Amaranthus sp., which is nutritionally more favourable than many widespread kinds of cereal and meets most of the requirements of modern diets. The incorporation of amaranth species in food formulations would expand the assortment of food products present on the market. The high nutritional quality and potential functionality of amaranth-based food products have been the subject of extensive scientific research. This study aims at reviewing the currently available data on the application of amaranth grains in the food industry and manufacturing and focuses on the functionalities of these products, providing an overview of the current amaranth value chain.

Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems

The substitution of wheat gluten in the food industry is a relevant research area because the only known treatment for celiac disease is abstinence from this protein complex. The use of gluten-free cereals in dough systems has demonstrated that the viscoelastic properties of gluten cannot be achieved without the modification of the protein fraction. The quality of the final product is determined by the ability of the modification to form a matrix similar to that of gluten and to reach this, different methods have been proposed and tested. These procedures can be classified into four main types: chemical, enzymatic, physical, and genetic. This article provides a comprehensive review of the most recent research done in protein modification of cereal and pseudocereals for gluten substitution. The reported effects and methodologies for studying the changes made with each type of modification are described; also, some opportunity areas for future works regarding the study of the effect of protein modifications on gluten-free products are presented.

BAKING PROPERTIES OF DIFFERENT AMARANTH FLOURS AS WHEAT BREAD INGREDIENTS

The technological properties of full-fat amaranth flour depend on the varietal characteristics of the Ukrainian amaranth grain and differ significantly from amaranth flour from flakes and amaranth flour from groats. In comparison with patent wheat flour, amaranth flour has a lower moisture content, higher water absorption capacity and  autolytic  activity. The variety of Amaranthus hypochondriacus significantly effects on the whiteness of full-fat flours, the lightest of which is obtained from the grain cultivar Kharkivsky-1. A higher fat, protein, and fibre content makes amaranth flours more acidic. The water absorption capacity of the flours shows positive correlation with their autolytic activity (+0.885). The acidity negatively correlates with the moisture (-0.939) and whiteness  (-0.814)  of the flours. Using amaranth flour of the different types to replace 5, 15, and 25% of patent wheat flour when making bread increases its specific volume and crumb porosity and decreases its shape stability. The positive correlation of the overall quality of the bread samples under study with their specific volume (+0.540) and the negative correlation with the acidity (- 0.685) are statistically significant. The shape stability negatively correlates with the porosity (-0.598), and the latter positively correlates with the specific volume (+0.533). The use of full-fat amaranth flour increases the specific      volume       and      porosity      of      bread      by      1.1–1.3    and 1.1 times respectively. The use of defatted flour from flakes leads to a 1.3–1.9 -fold increase in the specific volume and to a 1.1–1.2 -old increase  in the porosity. Incorporation of amaranth flour from groats allows increasing the specific volume and porosity of bread by 1.3–1.5 and 1.1–1.2 times respectively. The bread samples with 25% of all amaranth flours considered and with 15% of full-fat flour of the Liera variety  have  the lowest consumer characteristics. It has been proved that using 5–15% of full-fat flour from the amaranth grain of variety Kharkivsky-1 and defatted flour from flakes and groats (by-products of processing amaranth grain into oil) improves the quality and nutritional value of bread.

Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends

Vegetable soups and creams have gained popularity among consumers worldwide due to the wide variety of raw materials (vegetable fruits, tubers, bulbs, leafy vegetables, and legumes) that can be used in their formulation which has been recognized as a healthy source of nutrients (mainly proteins, dietary fiber, other carbohydrates, vitamins, and minerals) and bioactive compounds that could help maintain the body’s health and wellbeing. In addition, they are cheap and easy to preserve and prepare at home, ready to eat, so in consequence they are very useful in the modern life rhythms that modify the habits of current consumption and that reclaim foods elaborated with natural ingredients, ecologic, vegans, less invasive production processes, agroindustry coproducts valorization, and exploring new flavors and textures. This review focuses on the nutritional and healthy properties of vegetable soups and creams (depending on the raw materials used in their production) highlighting their content in bioactive compounds and their antioxidant properties. Apart from the effect that some processing steps could have on these compounds, innovation trends for the development of healthier soups and creams adapted to specific consumer requirements have also been explored.

A Review of Recent Studies on the Antioxidant Activities of a Third-Millennium Food: Amaranthus spp

Amaranth (Amaranthus spp.) plant commonly refers to the sustainable food crop for the 21st century. The crop has witnessed significant attention in recent years due to its high nutritional value and agronomic advantages. It is a relatively well-balanced cosmopolitan food that is a protector against chronic diseases. Usually, the antioxidant activities of amaranth are held responsible for its defensive behavior. Antioxidant activity of plants, generally, is attributed to their phytochemical compounds. The current interest, however, lies in hydrolysates and bioactive peptides because of their numerous biological functions, including antioxidant effect. While the importance of bioactive peptides has been progressively recognized, an integrated review of recent studies on the antioxidant ability of amaranth species, especially their hydrolysates and peptides has not been generated. Hence, in this review, we summarize studies focused on the antioxidant capacity of amaranth renewal over the period 2015-2020. It starts with a background and overall image of the amaranth-related published reviews. The current research focusing on in vitro, in vivo, and chemical assays-based antioxidant activity of different amaranth species are addressed. Finally, the last segment includes the latest studies concerning free radical scavenging activity and metal chelation capacity of amaranth protein hydrolysates and bioactive peptides.