1
|
Wu S, Zhang Y, Chen B, Wang X, Qiao Y, Chen J. Combined treatment of rice bran by solid-state fermentation and extrusion: Effect of processing sequence and microbial strains. Food Chem X 2024; 23:101549. [PMID: 39036482 PMCID: PMC11260023 DOI: 10.1016/j.fochx.2024.101549] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2024] [Revised: 05/27/2024] [Accepted: 06/10/2024] [Indexed: 07/23/2024] Open
Abstract
Solid-state fermentation (SSF) and extrusion are effective methods to improve the nutritional and sensory quality of rice bran. The effect of the processing sequence of SSF and extrusion and microbial strains on the quality of rice bran was studied. The results showed that the first SSF followed by extrusion increased the contents of phenolic, flavonoid and γ-oryzanol, but the color changed to brown. The first extrusion followed by SSF caused damage to bioactive components and antioxidant activity, but significantly increased the content of arabinoxylans. The difference between the two processing sequences may be related to the process time and the effect of substrate on microbial induction. Aspergillus oryzae and Neurospora sitophila were suitable for increasing the bioactive components of rice bran, while Lactiplantibacillus plantarum was suitable for increasing water-extractable arabinoxylan content. Different processing sequences and microbial strains have their advantages, and these results can provide reference for rice bran processing.
Collapse
Affiliation(s)
- Songheng Wu
- Shanghai Agricultural Products Preservation and Processing Engineering Technology Research Center, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Yi Zhang
- Shanghai Agricultural Products Preservation and Processing Engineering Technology Research Center, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Bingjie Chen
- Shanghai Agricultural Products Preservation and Processing Engineering Technology Research Center, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Xiao Wang
- Shanghai Agricultural Products Preservation and Processing Engineering Technology Research Center, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Yongjin Qiao
- Shanghai Agricultural Products Preservation and Processing Engineering Technology Research Center, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
- Shanghai Shuneng Irradiation Technology Co. Ltd, Shanghai 201403, China
| | - Jianyu Chen
- Shanghai Shengzhi Agricultural and Sideline Products Co. Ltd, Shanghai 201500, China
| |
Collapse
|
2
|
Rivas-Vela CI, Amaya-Llano SL, Castaño-Tostado E. Effect of extrusion process on the obtention of a flour from coffee pulp Coffea arabica variety red Caturra and its use in bakery products. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2792-2801. [PMID: 37711565 PMCID: PMC10497479 DOI: 10.1007/s13197-023-05797-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/08/2023] [Accepted: 06/01/2023] [Indexed: 09/16/2023]
Abstract
The main waste in the coffee industry is the coffee pulp (CP), an interesting source of fiber and phenolic compounds. An alternative for its harnessing can be its transformation into a flour for human consumption, generating added value for a circular economy. The aim of this study was to obtain flour from CP (CPF) using extrusion and the evaluation of its incorporation into a bakery product. Extrusion treatments to get a flour were explored by a factorial design 23, considering the temperature, moisture, and extruder screw revolutions (rpm). Treatments were evaluated for their effects on the proximal composition, phytic acid, caffeine, and phenolic compounds contents of the flours, and baking characteristics such as water absorption (WAI) and water solubility index (WSI). Once the best extrusion treatment was selected, bread formulations were developed, two wheat-based and two gluten-free, which were evaluated using "Flash Profiling". Extrusion treatment 110 °C, 35% moisture, and 17.5 rpm, was selected as the best one to get a flour with good functional properties (WAI:2.94 ± 0.13, WSI:21.02 ± 3.27) and a content of phenolic compounds: 55.14 mg/g and caffeine:14.23 mg/g. Sensorially, good acceptance, up to 15% substitution by flour, was achieved. Extruded CPF could be a food ingredient, at least in bakery products, contributing in the practice of a circular economy. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05797-x.
Collapse
Affiliation(s)
- Carlos I. Rivas-Vela
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, CP. 76010 Querétaro, Qro. Mexico
| | - Silvia L. Amaya-Llano
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, CP. 76010 Querétaro, Qro. Mexico
| | - Eduardo Castaño-Tostado
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, CP. 76010 Querétaro, Qro. Mexico
| |
Collapse
|
3
|
Obadi M, Xu B. Effect of processing methods and storage on the bioactive compounds of black rice ( Oryza sativa L.): a review. Food Funct 2023; 14:9100-9122. [PMID: 37766517 DOI: 10.1039/d3fo02977h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/29/2023]
Abstract
Compared to brown and white rice, black rice contains more nutrients and numerous unique bioactive substances, such as essential amino acids, dietary fiber, γ-oryzanols, γ-aminobutyric acid, phenolic compounds, and anthocyanins, which makes it highly valuable for development and use. Whole-grain black rice typically requires a certain amount of processing prior to consumption, with the primary goal of enhancing the taste and texture of whole grains and their products. However, various new processing technologies have been effectively applied to the processing of black rice and the enhancement of its qualitative characteristics, but they also have both positive and negative effects on its nutritional quality. Therefore, evaluation of changes in concentrations of the bioactive substances as natural antioxidants due to processing and storage conditions is critical for establishing dietary guidelines for rice. This review highlights the primary bioactive components of black rice and provides a discussion of the impact of processing methods and storage on the bioactive components of black rice. Furthermore, we summarized the issues that currently exist in the processing and storage of black rice.
Collapse
Affiliation(s)
- Mohammed Obadi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China.
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China.
| |
Collapse
|
4
|
Benítez V, Rebollo-Hernanz M, Braojos C, Cañas S, Gil-Ramírez A, Aguilera Y, Martín-Cabrejas MA. Changes in the cocoa shell dietary fiber and phenolic compounds after extrusion determine its functional and physiological properties. Curr Res Food Sci 2023; 6:100516. [PMID: 37215741 PMCID: PMC10196956 DOI: 10.1016/j.crfs.2023.100516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 03/09/2023] [Accepted: 05/07/2023] [Indexed: 05/24/2023] Open
Abstract
The influence of different extrusion conditions on the cocoa shell (CS) dietary fiber, phenolic compounds, and antioxidant and functional properties was evaluated. Extrusion produced losses in the CS dietary fiber (3-26%), especially in the insoluble fraction, being more accentuated at higher temperatures (160 °C) and lower moisture feed (15-20%). The soluble fiber fraction significantly increased at 135 °C because of the solubilization of galactose- and glucose-containing insoluble polysaccharides. The extruded CS treated at 160 °C-25% of feed moisture showed the highest increase of total (27%) and free (58%) phenolic compounds, accompanied by an increase of indirect (10%) and direct (77%) antioxidant capacity. However, more promising results relative to the phenolic compounds' bioaccessibility after in vitro simulated digestion were observed for 135°C-15% of feed moisture extrusion conditions. The CS' physicochemical and techno-functional properties were affected by extrusion, producing extrudates with higher bulk density, a diminished capacity to hold oil (22-28%) and water (18-65%), and improved swelling properties (14-35%). The extruded CS exhibited increased glucose adsorption capacity (up to 2.1-fold, at 135 °C-15% of feed moisture) and α-amylase in vitro inhibitory capacity (29-54%), accompanied by an increase in their glucose diffusion delaying ability (73-91%) and their starch digestion retardation capacity (up to 2.8-fold, at 135 °C-15% of feed moisture). Moreover, the extruded CS preserved its cholesterol and bile salts binding capacity and pancreatic lipase inhibitory properties. These findings generated knowledge of the CS valorization through extrusion to produce foods rich in dietary fiber with improved health-promoting properties due to the extrusion-triggered fiber solubilization.
Collapse
Affiliation(s)
- Vanesa Benítez
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC). C/ Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Miguel Rebollo-Hernanz
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC). C/ Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Cheyenne Braojos
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC). C/ Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Silvia Cañas
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC). C/ Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Alicia Gil-Ramírez
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC). C/ Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Yolanda Aguilera
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC). C/ Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - María A. Martín-Cabrejas
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC). C/ Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| |
Collapse
|
5
|
Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles. Foods 2023; 12:foods12051099. [PMID: 36900617 PMCID: PMC10001210 DOI: 10.3390/foods12051099] [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: 01/28/2023] [Revised: 02/25/2023] [Accepted: 02/28/2023] [Indexed: 03/08/2023] Open
Abstract
Food-to-food fortification is an emerging technique to enrich the micronutrients in foods. Pertaining to this technique, noodles could also be fortified with natural fortificants. In this study, marjoram leaf powder (MLP) at a level of 2-10% was used as a natural fortificant to produce fortified rice noodles (FRNs) through an extrusion process. The MLP addition caused a significant increase in the iron, calcium, protein, and fiber in the FRNs. The noodles had a lower whiteness index than unfortified noodles but had a similar water absorption index. The water solubility index increased significantly due to the higher water retention ability of MLP. A rheological study showed a minimal effect of fortification on the gelling strength of the FRNs at lower levels. The microstructural studies found incremental cracks, which facilitated a lower cooking time and hardness but had an insignificant effect on the cooked noodle texture. Fortification improved the total phenolic content, antioxidant capacity, and total flavonoid content. However, no significant changes in bonds were observed, but a reduction in the noodles' crystallinity could be seen. The sensory analysis of the noodles reflected a higher acceptability of the 2-4% MLP fortified samples compared to the others. Overall, the MLP addition improved the nutritional content, antioxidant activity, and the cooking time but slightly affected the rheological, textural, and color properties of the noodles.
Collapse
|
6
|
Sosnówka-Czajka E, Skomorucha I, Obremski K, Wojtacha P. Performance and meat quality of broiler chickens fed with the addition of dried fruit pomace. Poult Sci 2023; 102:102631. [PMID: 37004287 PMCID: PMC10091109 DOI: 10.1016/j.psj.2023.102631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 02/28/2023] [Accepted: 03/02/2023] [Indexed: 03/29/2023] Open
Abstract
The aim of the study was to evaluate the addition to feed of 3% of dried pomace from apples (AP), cherries (CH), and strawberries (ST) on the production results and meat quality of broiler chickens. Birds fed only the standard mixture for broiler chickens were the control group (CO). On d 42, a lower body weight of broiler chickens from group ST was noted compared to birds from group CO at P = 0.032. When feed conversion per 1 kg of weight gain and loss of broiler chickens was assessed, no differences between groups were shown (P ˃ 0.05). The leg muscles of AP and CH broiler chickens had less drip loss compared to the control group at P = 0.036. For other quality parameters of breast and leg muscles, no differences between groups were noted (P ˃ 0.05). It was found that the addition of dried apple and cherry pomace to the feed in the amount of 3% did not adversely affect the production results and the quality of broiler chicken meat. On the other hand, the addition to feed of dried pomace from strawberries reduced the final body weight of experimental birds. The most interesting additive turned out to be dried cherry pomace, because it improved slaughter efficiency, contributed to reducing drip loss of leg muscles, and influenced the lower level of crude fat in the breast muscles. However, further research should be carried out on the optimal concentration of CH in the diet of fattening chickens in order to achieve the most beneficial results.
Collapse
|
7
|
Altaf U, Hussain SZ, Naseer B, Amin T, Bashir O. Nutritional and bioactive components of rice-chickpea based snacks as affected by severe and mild extrusion cooking. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:7126-7135. [PMID: 35704332 DOI: 10.1002/jsfa.12075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 05/28/2022] [Accepted: 06/15/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Severe extrusion cooking (SEC) has been extensively explored for product development and has been compared with mild extrusion cooking (MEC). Different blends of chickpea-rice flour for extrusion can be used to achieve a balance between nutritive value and valued product characteristics. This study was therefore designed to optimize the severe and mild extrusion conditions for rice-chickpea flour blends to cater for increasing consumer demand for snacks with the aim of comparing the effects of severe and mild extrusion cooking (MEC) on nutritional quality. RESULTS The results revealed a significantly (P < 0.05) higher percentage reduction in sucrose during severe extrusion (46.85%) compared to mild extrusion (7.88%). Likewise, the percentage increase in maltose, glucose, and fructose was significantly (P < 0.05) higher during SEC than during mild extrusion. Total phenolic content increased by 13.96% during mild extrusion, whereas, during severe extrusion it decreased by 15%. Total flavonoid content and total antioxidant activity decreased by 11.11% and 15.63%, respectively, during severe extrusion whereas, total flavonoid content and total antioxidant activity increased by 13.17% and 24.29%, respectively, during MEC. The loss in condensed tannin content was significantly (P < 0.05) higher (33.82%) during SEC than with MEC (12.05%). With regard to amino acids, the maximum loss was observed in methionine (53.38%) followed by lysine (40.63%) during SEC. However, the mineral content was found to increase during SEC. CONCLUSION This study revealed that MEC is superior to SEC in terms of minimizing deleterious effects on overall nutritional value of ready-to-eat snacks. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Uzma Altaf
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences & Technology, Srinagar, India
- Division of Food Technology and Nutrition, Lovely Professional University, Punjab, India
| | - Syed Zameer Hussain
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences & Technology, Srinagar, India
| | - Bazila Naseer
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences & Technology, Srinagar, India
| | - Tawheed Amin
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences & Technology, Srinagar, India
| | - Omar Bashir
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences & Technology, Srinagar, India
- Division of Food Technology and Nutrition, Lovely Professional University, Punjab, India
| |
Collapse
|
8
|
Ma S, Zhu Q, Yao S, Niu R, Liu Y, Qin Y, Zheng Y, Tian J, Li D, Wang W, Liu D, Xu E. Efficient Retention and Complexation of Exogenous Ferulic Acid in Starch: Could Controllable Bioextrusion Be the Answer? JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:14919-14930. [PMID: 36395416 DOI: 10.1021/acs.jafc.2c04261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
The starch-phenolics complexes are widely fabricated as functional foods but with low phenolics retention limited by traditional liquid reaction and washing systems. In this study, ferulic acid (FA, 5%) was exogenously used in the crystalline form, and it reacted with starch in a high-solid extrusion environment, which was simultaneously controlled by thermostable α-amylase (0-252 U/g). Moderate enzymolysis (21 or 63 U/g) decreased the degree of the starch double helix and significantly increased the FA retention rate (>80%) with good melting and distribution. Although there were no significantly strong chemical bonds (with only 0.17-2.39% FA bound to starch hydrolysate), the noncovalent interactions, mainly hydrogen bonds, van der Waals forces, and electrostatic interactions, were determined by 1H NMR and molecular dynamics simulation analyses. The phased release of total FA (>50% in the stomach and ∼100% in the intestines) from bioextrudate under in vitro digestion conditions was promoted, which gives a perspective for handing large loads of FA and other phenolics based on starch carrier.
Collapse
Affiliation(s)
- Shuohan Ma
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou310058, China
| | - Qingqing Zhu
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou310058, China
| | - Siyu Yao
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou310058, China
| | - Ruihao Niu
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou310058, China
| | - Yu Liu
- College of Life Sciences, Zhejiang University, Hangzhou310058, China
| | - Yu Qin
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou310058, China
| | - Yuxue Zheng
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou310058, China
| | - Jinhu Tian
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou310058, China
- Ningbo Research Institute, Zhejiang University, Ningbo315100, China
| | - Dandan Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing210095, China
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou310058, China
- Ningbo Research Institute, Zhejiang University, Ningbo315100, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou310058, China
- Ningbo Research Institute, Zhejiang University, Ningbo315100, China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou310058, China
- Ningbo Research Institute, Zhejiang University, Ningbo315100, China
| |
Collapse
|
9
|
Qi J, Han F, Liu X, Li R, Wang C, Li H, Chen S. Correlation analysis between extrusion process variables and quality of purslane leaf powder rice extrudates. J Food Sci 2022; 87:4967-4976. [PMID: 36200561 DOI: 10.1111/1750-3841.16342] [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: 11/23/2021] [Revised: 08/24/2022] [Accepted: 09/04/2022] [Indexed: 11/29/2022]
Abstract
Extrusion has become one of the most popular techniques in food processing, and the process parameters are closely related to product quality. Purslane (Portulaca oleracea L.) can be used in medical and food products as a vegetable and herb. It has limited application in extrusion. The effects of extrusion process variables (screw speed, barrel temperature, and feed moisture) on system variables (specific mechanical energy [SME], die head pressure, and torque) and target variables (water absorption index, water solubility index, iodine blue value, color, pasting properties, and textural properties) of purslane powder compound rice were studied. The results showed that SME was moderately positively correlated with screw speed (r = 0.608, p < 0.05). However, torque was moderately negatively correlated with feed moisture (r = -0.574, p < 0.05), and die head pressure was moderately negatively correlated with barrel temperature (r = -0.635, p < 0.01). The target variables of extrudates were also correlated with the system parameters to varying degrees. These results are helpful to control and predict the texture, pasting properties, and other quality characteristics of extruded products containing purslane powder. PRACTICAL APPLICATION: The results showed that torque and die head pressure were moderately negatively related to barrel temperature, specific mechanical energy was moderately positively related to screw speed, peak viscosity and breakdown viscosity were moderately negatively related to specific mechanical energy, and water absorption index was moderately negatively related to torque and die head pressure. It provides a reference for the research of influencing system parameters and changing product quality by controlling extrusion process parameters. In this study, some possibilities for the application of broken rice and purslane in extrusion processing were proposed.
Collapse
Affiliation(s)
- Jiahui Qi
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Feng Han
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Xinhua Liu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Ruihong Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Chenjie Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Hongjun Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Shanfeng Chen
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| |
Collapse
|
10
|
Zhang S, Ma Q, Dong L, Jia X, Liu L, Huang F, Liu G, Sun Z, Chi J, Zhang M, Zhang R. Phenolic profiles and bioactivities of different milling fractions of rice bran from black rice. Food Chem 2022; 378:132035. [PMID: 35042109 DOI: 10.1016/j.foodchem.2021.132035] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 08/22/2021] [Accepted: 12/31/2021] [Indexed: 11/04/2022]
Abstract
Phytochemicals are unevenly distributed in grain kernels and concentrated in bran fractions. However, their specific distribution in the grain bran, especially colored grains, is not clarified. This study divided rice bran from black rice into five fractions by stepwise milling to obtain BF1(outermost layer) to BF5 (the innermost layer). Each fraction accounted for approximately 2% of the whole kernel. The total content of phenolics (TPC), flavonoids (TFC), and anthocyanins (TAC) of five fractions significantly decreased from BF1 to BF5. The TPC, TFC and TAC of BF1 contribute 25.7%, 28.2%, 28.4% to the total of five fractions, respectively. HPLC analysis showed that the contents of most anthocyanin and phenolic acids compounds decreased from BF1 to BF5. Together with α-glucosidase and α-amylase inhibitory activities of BF1, the antioxidant activity was higher than those of other fractions. These results can guide the moderate processing of black rice and the utilization of its bran.
Collapse
Affiliation(s)
- Shuai Zhang
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Qin Ma
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Lihong Dong
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Xuchao Jia
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Lei Liu
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Fei Huang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Guang Liu
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Zhida Sun
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jianwei Chi
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Mingwei Zhang
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
| | - Ruifen Zhang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
| |
Collapse
|
11
|
The contribution of intact structure and food processing to functionality of plant cell wall-derived dietary fiber. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107511] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
12
|
Feasibility of Extruded Brewer’s Spent Grain as a Food Ingredient for a Healthy, Safe, and Sustainable Human Diet. Foods 2022; 11:foods11101403. [PMID: 35626975 PMCID: PMC9140782 DOI: 10.3390/foods11101403] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 05/05/2022] [Accepted: 05/07/2022] [Indexed: 02/04/2023] Open
Abstract
This study aimed to determine the effect of the extrusion process on the nutritional and bioactive profiles of brewer’s spent grain (BSG), contributing to nutrition security by applying a circular economy concept. Response surface methodology was used to optimize the effect extrusion parameters (moisture content, screw speed, and barrel temperature ) had on BSG’s soluble dietary fiber, free glucose, and overall antioxidant capacity. Proximate composition analyses, amino acid profile, extractable polyphenolic content, and antioxidant capacity of BSG and brewer’s spent grain extruded under optimal conditions (BSGE) were carried out. Food safety was analyzed by their microbiological quality, gluten, and acrylamide content. Optimal extrusion conditions were 15.8% of moisture content, 164.3 revolutions per min and 122.5 °C. BSGE presented 61% more soluble dietary fiber than BSG, lower digestible starch, 0.546% of free glucose, and protein quality parameters mostly like those reported for egg, soy, and milk. Despite this, BSG’s overall antioxidant capacity was not improved after thermomechanical processing; BSGE had significantly higher extractable polyphenolic content in its alkali extracts, which were determined qualitatively by high-performance liquid chromatography quadrupole time-of-flight assay in its hydro-alcoholic acid extracts. Furthermore, although it is not gluten free, BSGE is a safe food ingredient with acceptable microbiological quality and no acrylamide.
Collapse
|
13
|
Grain phenolics: critical role in quality, storage stability and effects of processing in major grain crops—a concise review. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04026-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
14
|
Malik N, Dhiman P. New Approaches and advancement in drug development from phenolic p-coumaric acid. Curr Top Med Chem 2022; 22:1515-1529. [PMID: 35473545 DOI: 10.2174/0929866529666220426121324] [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: 02/07/2022] [Revised: 02/21/2022] [Accepted: 03/12/2022] [Indexed: 11/22/2022]
Abstract
P-coumaric acid occurs as a common dietary polyphenol distributed in fruits, vegetables, and cereals in associated and free form. The toxicity profile of the drug is very low and it exhibits many pharmacological actions (antihypertensive, anti-inflammatory, anticancer, antimicrobial activity, antidiabetic, anticancer, and antioxidant effect). P-coumaric acid also acts as a free radical scavenger and inhibits various enzymes which generate free radicals. It is also used as the raw material for the preparation of preservatives, vanillin, sports foods, skin defense agents, and as a cross-linker for the formation of edible films and food gels. The current study is based upon biological effectiveness, molecular docking, SAR, sources of p-coumaric acid, and related derivatives.
Collapse
Affiliation(s)
- Neelam Malik
- Faculty, Department of Pharmaceutical Sciences, Panipat Institute of Engineering & Technology (PIET), Samalkha, Haryana 132102, India
| | - Priyanka Dhiman
- Faculty, Department of Pharmaceutical Sciences, Chandigarh Group of Colleges (CGC), Landran, Sahibzada Ajit Singh Nagar, India
| |
Collapse
|
15
|
Huang Q, Huang Q, Wang Y, Lu X. Development of wet media milled purple sweet potato particle-stabilized pickering emulsions: The synergistic role of bioactives, starch and cellulose. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112964] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
16
|
Ma Z, Yi C, Wu N, Tan B. Steaming retains more phenolics, dietary fiber and antioxidant activities than cooking for rice with different milling processes. Cereal Chem 2022. [DOI: 10.1002/cche.10528] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Zhan‐Qian Ma
- Academy of National Food and Strategic Reserves Administration Beijing 100037 China
- School of Chemistry and Food Engineering Changsha University of Science and Technology Changsha 410114 China
| | - Cuiping Yi
- School of Chemistry and Food Engineering Changsha University of Science and Technology Changsha 410114 China
| | - Na‐Na Wu
- Academy of National Food and Strategic Reserves Administration Beijing 100037 China
| | - Bin Tan
- Academy of National Food and Strategic Reserves Administration Beijing 100037 China
| |
Collapse
|
17
|
Blandino M, Bresciani A, Loscalzo M, Vanara F, Marti A. Extruded snacks from pigmented rice: Phenolic profile and physical properties. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2021.103347] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
18
|
Bian S, Zhang R, Liu Q, Guan Z, Jin Z, Zhu K, Jiao A. Effects of the addition of thermostable α-amylase on the physicochemical and antioxidant properties of extrusion-pretreated Apios fortunei used for yellow wine fermentation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112845] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
|
19
|
Process optimization, digestibility and antioxidant activity of extruded rice with Agaricus bisporus. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
20
|
Kasote D, Tiozon RN, Sartagoda KJD, Itagi H, Roy P, Kohli A, Regina A, Sreenivasulu N. Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals. FRONTIERS IN PLANT SCIENCE 2021; 12:771276. [PMID: 34917106 PMCID: PMC8670417 DOI: 10.3389/fpls.2021.771276] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Accepted: 10/27/2021] [Indexed: 05/13/2023]
Abstract
Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the antioxidant activity. Furthermore, cooking has been shown to degrade thermo-labile compounds. This review covers several methods for retaining and enhancing the phenolic content of cereals to develop functional foods. These include using bioprocesses such as germination, enzymatic, and fermentation treatments designed to enhance the phenolics in cereals. In addition, physical processes like extrusion, nixtamalization, and parboiling are discussed to improve the bioavailability of phenolics. Recent technologies utilizing ultrasound, micro- or nano-capsule polymers, and infrared utilizing processes are also evaluated for their effectiveness in improving the phenolics content and bio-accessibility. We also present contemporary products made from pigmented cereals that contain phenolics.
Collapse
Affiliation(s)
- Deepak Kasote
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Rhowell N. Tiozon
- International Rice Research Institute, Los Baños, Philippines
- Max-Planck-Institute of Molecular Plant Physiology, Potsdam-Golm, Germany
| | | | - Hameeda Itagi
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Priyabrata Roy
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Ajay Kohli
- International Rice Research Institute, Los Baños, Philippines
| | - Ahmed Regina
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Nese Sreenivasulu
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
- International Rice Research Institute, Los Baños, Philippines
| |
Collapse
|
21
|
Šárka E, Sluková M, Henke S. Changes in Phenolics during Cooking Extrusion: A Review. Foods 2021; 10:foods10092100. [PMID: 34574210 PMCID: PMC8469840 DOI: 10.3390/foods10092100] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 08/30/2021] [Accepted: 09/01/2021] [Indexed: 11/16/2022] Open
Abstract
In this paper, significant attention is paid to the retention of phenolics in extrudates and their health effects. Due to the large number of recent articles devoted to total phenolic content (TPC) of input mixtures and extrudates, the technological changes are only presented for basic raw materials and the originating extrudates, and only the composites identified has having the highest amounts of TPC are referred to. The paper is also devoted to the changes in individual phenolics during extrusion (phenolic acids, flavonoids, flavonols, proanthocyanidins, flavanones, flavones, isoflavons, and 3-deoxyanthocyanidins). These changes are related to the choice or raw materials, the configuration of the extruder, and the setting the technological parameters. The results found in this study, presented in the form of tables, also indicate whether a single-screw or twin-screw extruder was used for the experiments. To design an extrusion process, other physico-chemical changes in the input material must also be taken into account, such as gelatinization of starch; denaturation of protein and formation of starch, lipids, and protein complexes; formation of soluble dietary fiber; destruction of antinutritional factors and contaminating microorganisms; and lipid oxidation reduction. The chemical changes also include starch depolymerization, the Maillard reaction, and decomposition of vitamins.
Collapse
|
22
|
Tyl C, Bresciani A, Marti A. Recent Progress on Improving the Quality of Bran-Enriched Extruded Snacks. Foods 2021; 10:foods10092024. [PMID: 34574134 PMCID: PMC8471519 DOI: 10.3390/foods10092024] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2021] [Revised: 08/11/2021] [Accepted: 08/22/2021] [Indexed: 12/29/2022] Open
Abstract
The incorporation of milling by-products, in particular bran, into starch-based extruded snacks allows manufacturers to address two consumer demands at once, i.e., those for goods that are more sustainably produced and of higher nutritional value. However, the higher fiber content in bran than in refined cereal flours poses a limit to the amount that can be included without compromising the quality of extruded snacks, which crucially depends on expansion. Thus, several studies have focused on the effect of bran on the physicochemical characteristics of extruded snacks, leading to the need to review the recent findings in this area. Opportunities, challenges, and potential solutions of bran-enriched snacks are addressed, and several current knowledge gaps are highlighted. Specifically, the first part of the review presents the effects of extrusion cooking on bran's compositional aspects, focusing on structural changes and product quality. After summarizing the main quality traits of extruded snacks (e.g., expansion rate, bulk density, and textural attributes), the effects of bran enrichment on the physical and sensory characteristics of the final product are discussed. Finally, bran pre-treatments as well as processing optimization are discussed as approaches to improve the quality of bran-enriched snacks.
Collapse
Affiliation(s)
- Catrin Tyl
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Science, 1433 Ås, Norway;
| | - Andrea Bresciani
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Giovanni Celoria, 2, 20133 Milan, Italy;
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Giovanni Celoria, 2, 20133 Milan, Italy;
- Correspondence:
| |
Collapse
|
23
|
Neder-Suárez D, Lardizabal-Gutiérrez D, Zazueta-Morales JDJ, Meléndez-Pizarro CO, Delgado-Nieblas CI, Ramírez Wong B, Gutiérrez-Méndez N, Hernández-Ochoa LR, Quintero-Ramos A. Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization. Antioxidants (Basel) 2021; 10:antiox10091368. [PMID: 34573000 PMCID: PMC8465905 DOI: 10.3390/antiox10091368] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 08/22/2021] [Accepted: 08/24/2021] [Indexed: 11/25/2022] Open
Abstract
The effect of extrusion cooking on bioactive compounds in third-generation snacks (TGSE) and microwave-expanded snacks (MWSE) prepared using black bean, blue maize, and chard (FBCS) was evaluated. FBCS was extruded at different moisture contents (MC; 22.2–35.7%), extrusion temperatures (ET; 102–142 °C), and screw speeds (SP; 96–171 rpm). Total anthocyanin content (TAC), contents of individual anthocyanins, viz., cyanidin-3-glucoside, malvidin-3-glucoside, pelargonidin-3-glucoside, pelargonidin-3-5-diglucoside, and delphinidin-3-glucoside chloride, total phenolic content (TPC), antioxidant activity (AA), and color parameters were determined. TAC and individual anthocyanin levels increased with the reduction in ET. ET and MC affected the chemical and color properties; increase in ET caused a significant reduction in TPC and AA. Microwave expansion reduced anthocyanin content and AA, and increased TPC. Extrusion under optimal conditions (29% MC, 111 rpm, and 120 °C) generated products with a high retention of functional compounds, with high TAC (41.81%) and TPC (28.23%). Experimental validation of optimized process parameters yielded an average error of 13.73% from the predicted contents of individual anthocyanins. Results suggest that the TGSE of FBCS obtained by combining extrusion and microwave expansion achieved significant retention of bioactive compounds having potential physiological benefits for humans.
Collapse
Affiliation(s)
- David Neder-Suárez
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, Mexico; (D.N.-S.); (C.O.M.-P.); (N.G.-M.); (L.R.H.-O.)
| | - Daniel Lardizabal-Gutiérrez
- Centro de Investigación en Materiales Avanzados, S. C. Avenida Miguel de Cervantes 120, Complejo Industrial Chihuahua, Chihuahua 31109, Mexico;
| | - José de Jesús Zazueta-Morales
- Programa de Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, Culiacán 80013, Mexico; (J.d.J.Z.-M.); (C.I.D.-N.)
| | - Carmen Oralia Meléndez-Pizarro
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, Mexico; (D.N.-S.); (C.O.M.-P.); (N.G.-M.); (L.R.H.-O.)
| | - Carlos Iván Delgado-Nieblas
- Programa de Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, Culiacán 80013, Mexico; (J.d.J.Z.-M.); (C.I.D.-N.)
| | - Benjamín Ramírez Wong
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Rosales y Blvd. Luis Encinas s/n, Hermosillo 83000, Mexico;
| | - Néstor Gutiérrez-Méndez
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, Mexico; (D.N.-S.); (C.O.M.-P.); (N.G.-M.); (L.R.H.-O.)
| | - León Raúl Hernández-Ochoa
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, Mexico; (D.N.-S.); (C.O.M.-P.); (N.G.-M.); (L.R.H.-O.)
| | - Armando Quintero-Ramos
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, Mexico; (D.N.-S.); (C.O.M.-P.); (N.G.-M.); (L.R.H.-O.)
- Correspondence: or
| |
Collapse
|
24
|
Rivero Meza SL, Massaretto I, Sinnecker P, Schmiele M, Chang YK, Noldin JA, Lanfer Marquez UM. Impact of thermoplastic extrusion process on chemical, nutritional, technological and sensory properties of gluten‐free breakfast cereals from pigmented rice. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14893] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Silvia Leticia Rivero Meza
- Department of Food Sciences and Experimental Nutrition School of Pharmaceutical Sciences University of São Paulo Av. Professor Lineu Prestes, nº 580 São Paulo São Paulo05508‐900Brazil
- Research, Innovation and Dissemination Centers Food Research Center (FoRC‐CEPID) R. do Lago, nº 250 São Paulo São Paulo05508‐080Brazil
| | - Isabel Massaretto
- Department of Food Sciences and Experimental Nutrition School of Pharmaceutical Sciences University of São Paulo Av. Professor Lineu Prestes, nº 580 São Paulo São Paulo05508‐900Brazil
- Research, Innovation and Dissemination Centers Food Research Center (FoRC‐CEPID) R. do Lago, nº 250 São Paulo São Paulo05508‐080Brazil
| | - Patricia Sinnecker
- Department of Pharmaceutical Sciences Pharmaceutical Inputs and Food Sector Federal University of São Paulo R. São Nicolau, nº 210 Diadema São Paulo09913‐030Brazil
| | - Marcio Schmiele
- Institute of Science and Technology Federal University of Jequitinhonha and Mucuri Valleys Rod. MGT‐367 ‐ Km 583, nº 5000 Diamantina Minas Gerais39100‐000Brazil
| | - Yoon Kil Chang
- Department of Food Technology School of Food Engineering University of Campinas R. Monteiro Lobato, nº 80 Campinas São Paulo13083‐862Brazil
| | - Jose Alberto Noldin
- Rice Research‐Weed Science Agricultural Research and Rural Extension Rod. Antônio Heil, nº 6800 Itajaí Santa Catarina88318‐112Brazil
| | - Ursula Maria Lanfer Marquez
- Department of Food Sciences and Experimental Nutrition School of Pharmaceutical Sciences University of São Paulo Av. Professor Lineu Prestes, nº 580 São Paulo São Paulo05508‐900Brazil
| |
Collapse
|
25
|
Benítez V, Rebollo-Hernanz M, Aguilera Y, Bejerano S, Cañas S, Martín-Cabrejas MA. Extruded coffee parchment shows enhanced antioxidant, hypoglycaemic, and hypolipidemic properties by releasing phenolic compounds from the fibre matrix. Food Funct 2021; 12:1097-1110. [PMID: 33427263 DOI: 10.1039/d0fo02295k] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
The dietary fibre and phenolic contents and the functional properties of extruded coffee parchment flour were studied to evaluate its possible use as an ingredient rich in dietary fibre (DF) with potential antioxidant, hypoglycaemic and hypolipidemic properties in extruded products. Coffee parchment flour treated at 160-175 °C and 25% moisture feed showed higher DF (84.3%) and phenolic contents (6.5 mg GAE per g) and antioxidant capacity (32.2 mg TE per g). The extrusion process favoured the release of phenolic compounds from the fibre matrix. Phytochemicals liberated during in vitro simulated digestion exhibited enhanced antioxidant capacity and attenuated reactive oxygen species in intestinal cells (IEC-6). However, the physicochemical and techno-functional properties were just affected by extrusion at high temperature, although extruded coffee parchment flours exhibited lower bulk density and higher swelling capacity than non-extruded ones. Extruded coffee parchment preserved the glucose adsorption capacity and enhanced the α-amylase in vitro inhibitory capacity (up to 81%). Moreover, extruded coffee parchment maintained the ability to delay glucose diffusion and exhibited improved capacity to retard starch digestion in the gastrointestinal tract. The extrusion of coffee parchment flours preserved the cholesterol-binding ability and augmented the capacity of this ingredient to bind bile salts, favouring the inhibition of pancreatic lipase by coffee parchment. These discoveries generate knowledge of the valorisation of coffee parchment as a food dietary fibre ingredient with antioxidant, hypoglycaemic, and hypolipidemic properties that are enhanced by the release of phenolic compounds from the fibre matrix through the production of extruded products.
Collapse
Affiliation(s)
- Vanesa Benítez
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain. and Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Miguel Rebollo-Hernanz
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain. and Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Yolanda Aguilera
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain. and Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Sheila Bejerano
- Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Silvia Cañas
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain. and Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - María A Martín-Cabrejas
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain. and Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| |
Collapse
|
26
|
Kasote D, Sreenivasulu N, Acuin C, Regina A. Enhancing health benefits of milled rice: current status and future perspectives. Crit Rev Food Sci Nutr 2021; 62:8099-8119. [PMID: 34036858 DOI: 10.1080/10408398.2021.1925629] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Milled rice is an essential part of the regular diet for approximately half of the world's population. Its remarkable commercial value and consumer acceptance are mostly due to its promising cooking qualities, appealing sensory properties, and longer shelf life. However, the significant loss of the nutrient-rich bran layer during milling makes it less nutritious than the whole grain. Thus, enhancing the nutritive value of milled rice is vital in improving the health and wellbeing of rice consumers, particularly for those residing in the low-economic zones where rice is the primary source of calories and nutrition. This article provides a critical review on multiple frontiers of recent interventions, such as (1) infusing the genetic diversity to enrich amylose and resistant starch to reduce glycaemic index, (2) enhancing the minerals and vitamins through complementary fortification and biofortification as short and long-term interventions, and (3) developing transgenic solutions to improve the nutrient levels of milled rice. Additionally, the review highlights the benefits of functional ingredients of milled rice to human health and the potential of enhancing them in rice to address the triple burden of malnutrition. The potential merit of milled rice concerning food safety is also reviewed in this article.
Collapse
Affiliation(s)
- Deepak Kasote
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI), South Asia Regional Centre, Varanasi, Uttar Pradesh (U.P.), India
| | - Nese Sreenivasulu
- Rice Breeding and Innovation Platform, International Rice Research Institute (IRRI), Los Baños, Laguna, Philippines
| | - Cecilia Acuin
- Rice Breeding and Innovation Platform, International Rice Research Institute (IRRI), Los Baños, Laguna, Philippines
| | - Ahmed Regina
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI), South Asia Regional Centre, Varanasi, Uttar Pradesh (U.P.), India
| |
Collapse
|
27
|
Teixeira L, Pinto CFD, Machado GS, Kessler ADM, Trevizan L. Partial Substitution of Maize for Sorghum With or Without Supplemental Hydrolysable Tannins on Digestibility and Postprandial Glycemia in Adult Dogs. Front Vet Sci 2021; 8:667411. [PMID: 34095278 PMCID: PMC8175667 DOI: 10.3389/fvets.2021.667411] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2021] [Accepted: 04/07/2021] [Indexed: 11/13/2022] Open
Abstract
The effect of partial substitution of maize for sorghum, containing condensed tannins (CT), with or without the addition of a purified hydrolysable tannin extract (HT), on dog apparent digestibility and glycemic response were evaluated. The trial was conducted with eight adult dogs distributed in four treatments: (M) 50% maize; (MS) 25% maize + 25% sorghum; (MHT) 50% maize + 0.10% HT; (MSHT) 25% maize + 25% sorghum + 0.10% HT; in a balanced incomplete Latin square design in three periods, with two dogs per diet, per period. Data were analyzed by ANOVA procedure and glycemic response by repeated measures ANOVA over time (P < 0.05). The phenolic compounds analyzed were not detected after extrusion process, with a reduction mainly in diets containing sorghum. There were no differences in the digestibility coefficients of nutrients and energy between the dietary treatments (P > 0.05). Fecal and urinary characteristics were not changed by the addition of sorghum and HT (P > 0.05). The fecal score remained within the ideal classification as hard, dry, firm stools. A moderate increase in fecal pH was observed on dogs fed diets containing sorghum (P = 0.0948). Additionally, the partial replacement of maize for sorghum associated or not with HT do not alter the glycemic aspects evaluated among dietary treatments (P > 0.05). Availability of nutrients from maize and sorghum were similar. Tannins did not interfere in the nutritional capacity of the ingredients.
Collapse
Affiliation(s)
- Liege Teixeira
- Laboratório de Ensino Zootécnico, Department of Animal Science, Universidade Federal Do Rio Grande Do Sul, Porto Alegre, Brazil
| | - Caroline Fredrich Dourado Pinto
- Laboratório de Ensino Zootécnico, Department of Animal Science, Universidade Federal Do Rio Grande Do Sul, Porto Alegre, Brazil
| | - Geruza Silveira Machado
- Laboratório de Ensino Zootécnico, Department of Animal Science, Universidade Federal Do Rio Grande Do Sul, Porto Alegre, Brazil
| | - Alexandre de Mello Kessler
- Laboratório de Ensino Zootécnico, Department of Animal Science, Universidade Federal Do Rio Grande Do Sul, Porto Alegre, Brazil
| | - Luciano Trevizan
- Laboratório de Ensino Zootécnico, Department of Animal Science, Universidade Federal Do Rio Grande Do Sul, Porto Alegre, Brazil
| |
Collapse
|
28
|
Wang J, Tang J, Ruan S, Lv R, Zhou J, Tian J, Cheng H, Xu E, Liu D. A comprehensive review of cereal germ and its lipids: Chemical composition, multi-objective process and functional application. Food Chem 2021; 362:130066. [PMID: 34098434 DOI: 10.1016/j.foodchem.2021.130066] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 04/15/2021] [Accepted: 05/09/2021] [Indexed: 12/14/2022]
Abstract
Cereal germ (CG), a by-product of grain milling, has drawn much attention in the food industry because of its nutritional and functional advantages. Nowadays, the utilization of cereal germ from animal feeds to foodstuff is a popular trend. CGs have high content of polyunsaturated fatty acids in their lipids (43.9-64.9% of total fatty acids), but they are also induced to oxidative rancidity under the catalytic reaction of enzymes. Chemical and structural properties of lipids in CGs are affected by different treatments. Thermal and non-thermal effects prevent lipid oxidation or promote lipid combination with starch/protein in CG. Thus, the functional properties and final quality of CG are directly changed. In this review, the chemical composition and application of CGs especially the endogenous lipids are summarized and the effects of various processes on CG lipids/matrices are discussed for CG future development.
Collapse
Affiliation(s)
- Jingyi Wang
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Junyu Tang
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; School of Mechanical and Energy Engineering, Ningbotech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Shaolong Ruan
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; School of Mechanical and Energy Engineering, Ningbotech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Ruiling Lv
- School of Mechanical and Energy Engineering, Ningbotech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Jianwei Zhou
- School of Mechanical and Energy Engineering, Ningbotech University, Ningbo 315100, China
| | - Jinhu Tian
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Huan Cheng
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
| |
Collapse
|
29
|
Cao Y, Zhao J, Jin Z, Tian Y, Zhou X, Long J. Improvement of rice bran modified by extrusion combined with ball milling on the quality of steamed brown rice cake. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103229] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
30
|
Shao Y, Hu Z, Liu C, Xu Q, Zhang H, Yan Q, Zhu D, Zhu Z. Phenolic acids and phytosterols in rice grains and wheat flours consumed in five regions of China. J Food Sci 2021; 86:1878-1892. [PMID: 33884623 DOI: 10.1111/1750-3841.15704] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 02/15/2021] [Accepted: 03/04/2021] [Indexed: 11/27/2022]
Abstract
Phenolic acids and phytosterols, the main functional compounds in cereals, could promote wellbeing and reduce the risks of diet-related diseases. This study aimed to demonstrate phenolic acid and phytosterol profiles in rice grains and wheat flours, and estimate their intakes in five geographical regions and among different age groups. Phenolic acids and phytosterols mainly existed in bound form, and the whole rice grain had high amount of 161.39 to 368.74 µg/g and 37.50 to 93.31 mg/ 100 g, respectively. In total, nine phenolic acids and six phytosterols were detected with ferulic and p-coumaric acid, and β-sitosterol the most abundant. The dietary intakes of phenolic acids and phytosterols were calculated combined with the dietary foods intake data of Chinese people. The intakes of total phenolic acids and phytosterols from rice grains and wheat flours varied across different regions with Beijing the highest among the five regions. At the age of 2 to 70 years, the average intakes of phenolic acids and phytosterols from rice and wheat flours were 7.74 to 17.52 and 58.02 to 135.61 mg/sp/day, respectively. If 3-ounce of polished rice was replaced by black rice grain, the predicted intakes of total phenolic acids and phytosterols from rice grains and wheat flours would increase by at least 196% and 68%, respectively, especially for free phenolic acids and phytosterols. PRACTICAL APPLICATION: This study would help the consumers know how much phenolic acids and phytosterols they would get from 3 ounces of black rice in a reasonable intake of staple food but shift away other kinds of foods. It could also provide inspirations for food industries to explore the functional cereal foods that are rich in phenolic acids and phytosterols for different regions and different age groups.
Collapse
Affiliation(s)
- Yafang Shao
- China National Rice Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310006, China.,Laboratory of Quality and Safety Risk Assessment for Rice (Hangzhou), Ministry of Agriculture and Rural Affairs, Hangzhou, 310006, China
| | - Zhanqiang Hu
- China National Rice Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310006, China.,Laboratory of Quality and Safety Risk Assessment for Rice (Hangzhou), Ministry of Agriculture and Rural Affairs, Hangzhou, 310006, China
| | - Chengzhi Liu
- Hangzhou Digital-Micro Biotech Co. Ltd, Hangzhou, 310000, China
| | - Qingyu Xu
- China National Rice Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310006, China
| | - Huali Zhang
- China National Rice Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310006, China
| | - Qin Yan
- China National Rice Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310006, China
| | - Dawei Zhu
- China National Rice Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310006, China
| | - Zhiwei Zhu
- China National Rice Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310006, China.,Laboratory of Quality and Safety Risk Assessment for Rice (Hangzhou), Ministry of Agriculture and Rural Affairs, Hangzhou, 310006, China
| |
Collapse
|
31
|
Chen L, Guo Y, Li X, Gong K, Liu K. Phenolics and related in vitro functional activities of different varieties of fresh waxy corn: a whole grain. BMC Chem 2021; 15:14. [PMID: 33648574 PMCID: PMC7923475 DOI: 10.1186/s13065-021-00740-7] [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: 10/09/2019] [Accepted: 02/15/2021] [Indexed: 11/29/2022] Open
Abstract
The polyphenol distribution in fresh waxy corns of different color varieties and their functional activities, which may be useful for treating various chronic diseases, were investigated. The in vitro antioxidant activity, and hypoglycemic and hypocholesterolemic effects of the free and bound corn phenolics were determined to evaluate the edible value of fresh waxy corn. The colored varieties contained more phenols than the common varieties (white and/or yellow). The total free phenolic acid content of the six varieties was 6637.73 µg/g DW (dry weight), which was slightly higher (P > 0.05) than that of the total bound form (6276.65 µg/g DW). The total free flavonoid content was 5850.09 µg/g DW, which was higher (P < 0.05) than that of the total bound form (4874.51µg/g DW). No bound anthocyanin was detected in the methanol extracts of the tested varieties. For all the varieties, free polyphenols contributed 86−100 % and 70−78 % of the 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical scavenging abilities, respectively, and 100 % of the ferric reducing capacity. The free phenolics in fresh waxy corn showed better (P < 0.05) hypoglycemic effect than the bound form in terms of inhibition of α-amylase activity, whereas the bound phenolics of most varieties showed higher α-glucosidase inhibitory activity than the free forms. The free phenolics showed better (P < 0.05) glycocholesterol binding than the bound form for all varieties. The bound polyphenols showed better sodium cholate and taurocholate binding than the free form for most varieties. In conclusion, the difference between free and bound polyphenol content and functional activities indicates that fresh waxy corn can be potentially used for the development of functional food.
Collapse
Affiliation(s)
- Lirong Chen
- Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100, China
| | - Yuqiu Guo
- Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100, China
| | - Xiaoyue Li
- Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100, China
| | - Kuijie Gong
- Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100, China.
| | - Kaichang Liu
- Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100, China.
| |
Collapse
|
32
|
Wu N, Ma Z, Li H, Tian X, Fang Y, Tan B. Nutritional and cooking quality improvement of brown rice noodles prepared with extruded rice bran. Cereal Chem 2020. [DOI: 10.1002/cche.10374] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Na‐Na Wu
- Academy of National Food and Strategic Reserves Administration Beijing China
| | - Zhan‐Qian Ma
- Academy of National Food and Strategic Reserves Administration Beijing China
| | - Huan‐Huan Li
- Academy of National Food and Strategic Reserves Administration Beijing China
| | - Xiao‐Hong Tian
- Academy of National Food and Strategic Reserves Administration Beijing China
| | - Yong Fang
- College of Food Science and Engineering Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety Nanjing China
| | - Bin Tan
- Academy of National Food and Strategic Reserves Administration Beijing China
| |
Collapse
|
33
|
Extrusion improves the phenolic profile and biological activities of hempseed (Cannabis sativa L.) hull. Food Chem 2020; 346:128606. [PMID: 33388667 DOI: 10.1016/j.foodchem.2020.128606] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Revised: 10/30/2020] [Accepted: 11/07/2020] [Indexed: 02/07/2023]
Abstract
The impact of extrusion at different barrel temperature and screw speed on the hempseed hull was investigated. The extrusion treatments showed significant (p < 0.05) increase in total phenolic content, proportion of free phenolic compounds, and DPPH and ABTS radical scavenging activities. At low screw speed (150 rpm), significantly (p < 0.05) higher α-glucosidase and acetylcholinesterase inhibition activities were observed in the extruded samples. The full factorial model revealed a significant interaction between extrusion parameters on total phenolic/flavonoid content and antioxidant activities for free fraction, and α-glucosidase and acetylcholinesterase inhibition for whole fraction. A total of 26 phenylpropionamides, including hydroxycinnamic acid amides and lignanamides, were identified by HPLC-ESI-QTOF-MS/MS. HPLC-DAD analysis showed a 25-78% increase in total phenylpropionamide content in hempseed hull after extrusion. Pearson's correlation displayed significant (p < 0.05) positive correlation of N-trans-caffeoyltyramine, the most abundant phenylpropionamide, with all biological activities (r = 0.832-0.940).
Collapse
|
34
|
Yang Y, Jiao A, Liu Q, Xu E, Chen Y, Jin Z. Functional and physical properties of naked barley-based unexpanded extrudates: effects of low temperature. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1826511] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Yueyue Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
- Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, PR China
| | - Qing Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, PR China
| | - Yuan Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
- Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, PR China
| |
Collapse
|
35
|
Ma Z, Yi C, Wu N, Tan B. Reduction of phenolic profiles, dietary fiber, and antioxidant activities of rice after treatment with different milling processes. Cereal Chem 2020. [DOI: 10.1002/cche.10336] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Zhan‐Qian Ma
- Academy of National Food and Strategic Reserves Administration Beijing China
- School of Chemistry and Food Engineering Changsha University of Science and Technology Changsha China
| | - Cui‐Ping Yi
- School of Chemistry and Food Engineering Changsha University of Science and Technology Changsha China
| | - Na‐Na Wu
- Academy of National Food and Strategic Reserves Administration Beijing China
| | - Bin Tan
- Academy of National Food and Strategic Reserves Administration Beijing China
| |
Collapse
|
36
|
Effect of enzyme supplementation and extruding process on the digestibility of nutrients and phenolic acids of defatted rice bran based diets in ileal-cannulated growing pigs. Livest Sci 2020. [DOI: 10.1016/j.livsci.2020.104138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
37
|
Hot air-assisted radio frequency heating for stabilization of rice bran: Enzyme activity, phenolic content, antioxidant activity and microstructure. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109754] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
38
|
Non-Extractable Polyphenols from Food By-Products: Current Knowledge on Recovery, Characterisation, and Potential Applications. Processes (Basel) 2020. [DOI: 10.3390/pr8080925] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023] Open
Abstract
Non-extractable polyphenols (NEPs), or bound polyphenols, are a significant fraction of polyphenols that are retained in the extraction residues after conventional aqueous organic solvent extraction. They include both high molecular weight polymeric polyphenols and low molecular weight phenolics attached to macromolecules. Current knowledge proved that these bioactive compounds possess high antioxidant, antidiabetic, and other biological activities. Plant-based food by-products, such as peels, pomace, and seeds, possess high amount of NEPs. The recovery of these valuable compounds is considered an effective way to recycle food by-products and mitigate pollution, bad manufacturing practice, and economic loss caused by the residues management. The current challenge to valorise NEPs from plant-based by-products is to increase the extraction efficiency with proper techniques, choose appropriate characterising methods, and explore potential functions to use in some products. Based on this scenario, the present review aims to summarise the extraction procedure and technologies applied to recover NEPs from plant-based by-products. Furthermore, it also describes the main techniques used for the characterisation of NEPs and outlines their potential food, pharmaceutical, nutraceutical, and cosmetic applications.
Collapse
|
39
|
Arora B, Yoon A, Sriram M, Singha P, Rizvi SS. Reactive extrusion: A review of the physicochemical changes in food systems. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102429] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
40
|
Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:8024398. [PMID: 32714971 PMCID: PMC7352128 DOI: 10.1155/2020/8024398] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Revised: 06/05/2020] [Accepted: 06/15/2020] [Indexed: 11/28/2022]
Abstract
Gluten-free bread (GFB) usually has a lower nutritional value than its traditional counterparts and is deficient in health-promoting substances. Therefore, GFB is often enriched in gluten-free components containing high levels of bioactive substances. In this work, an attempt has been made to enrich GFB with rice flour-based extruded preparations produced at 80 and 120°C with a share of 10 and 20% sour cherry pomace. The study material consisted of the abovementioned preparations together with breads produced with their 10% share. In order to prove that the extruded preparations could be the source of phenolic compounds, their level was determined. The influence of the applied additions was assessed taking into account nutritional composition (protein, fat, ash, and carbohydrates), level of the phenolic compounds (total phenolic content, flavonoids, anthocyanins, and phenolic acids), antioxidant potential, and physical properties of the breads (texture volume, color). It was shown that the extrudates with a share of fruit pomace cause an enrichment of gluten-free breads in bioactive compounds. The gluten-free breads enriched in extrudates with sour cherry pomace obtained at 120°C contained even 6 times more polyphenols than breads with extrudates obtained at 80°C. At the same time, these breads contained the highest levels of flavonoids and phenolic acids among all the analyzed samples. Bread with the addition of the extrudate produced with 20% fruit pomace at 120°C was the most favorable in terms of bioactive compounds (total phenolic content, flavonoids, anthocyanins, and phenolic acids) and antioxidative activity. The abovementioned bread showed the highest amount of total, soluble and insoluble fiber, and a significant amount of ash and sugars and revealed the lowest hardness during 3 days of storage, in comparison with the other samples.
Collapse
|
41
|
Latest developments in polyphenol recovery and purification from plant by-products: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.003] [Citation(s) in RCA: 75] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
|
42
|
Viacava F, Santana-Gálvez J, Heredia-Olea E, Pérez-Carrillo E, Nair V, Cisneros-Zevallos L, Jacobo-Velázquez DA. Sequential application of postharvest wounding stress and extrusion as an innovative tool to increase the concentration of free and bound phenolics in carrots. Food Chem 2020; 307:125551. [PMID: 31648173 DOI: 10.1016/j.foodchem.2019.125551] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2019] [Revised: 09/12/2019] [Accepted: 09/16/2019] [Indexed: 11/17/2022]
Abstract
Postharvest wounding stress in carrots induces the accumulation of phenolics, whereas extrusion generates modifications in the nutritional profiles of food matrixes. In the present study, the sequential application of wounding stress and extrusion on total free and bound phenolics as well as on carotenoid profiles of carrots was evaluated. Wounding was applied by shredding carrots and storing the tissue (48 h, 15 °C). The stressed-tissue was dehydrated and extruded at 63 °C or 109 °C and at continuous or expansion screw configurations. Extrudates were milled and sieved before phytochemical analysis. Wounding increased total free (288.1%) and bound (407.6%) phenolic content, whereas the carotenoid content was unaltered. The free and bound phenolics that showed the highest increase due to wounding were the chlorogenic (579.8%) and p-coumaric (390.9%) acids. Extrusion, at 109 °C under expansion screw configuration, further increased the wound-induced accumulation of total free (296.6%) and bound (22.1%) phenolics and induced trans-cis isomerization of β-carotene.
Collapse
Affiliation(s)
- Fernando Viacava
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. General Ramón Corona 2514, Nuevo México, C.P. 45138 Zapopan, Jal., Mexico
| | - Jesús Santana-Gálvez
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. General Ramón Corona 2514, Nuevo México, C.P. 45138 Zapopan, Jal., Mexico
| | - Erick Heredia-Olea
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N.L., Mexico
| | - Esther Pérez-Carrillo
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N.L., Mexico
| | - Vimal Nair
- Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843-2133, USA
| | - Luis Cisneros-Zevallos
- Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843-2133, USA
| | - Daniel A Jacobo-Velázquez
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. General Ramón Corona 2514, Nuevo México, C.P. 45138 Zapopan, Jal., Mexico.
| |
Collapse
|
43
|
Ali S, Singh B, Sharma S. Impact of Feed Moisture on Microstructure, Crystallinity, Pasting, Physico-Functional Properties and In Vitro Digestibility of Twin-Screw Extruded Corn and Potato Starches. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2019; 74:474-480. [PMID: 31392533 DOI: 10.1007/s11130-019-00762-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The effect of extrusion feed moisture (FM) on the microstructure, pasting, physico-functional properties and in vitro starch digestibility (IVSD) of corn and potato starches was investigated using scanning electron microscopy (SEM), X-ray diffractometry and a rapid visco-analyser. Starches were extruded at 14, 18 and 22% FM with an extrusion temperature of 100 °C and a screw speed of 100 rpm. Extruded starches showed lower L* (lightness) values and higher a* and b* values than native starches. An increase in FM increased the L* values and decreased the a* and b* values of extruded starches. Extrusion resulted in complete destruction and reduced crystallinity of the starch structure. Extruded starches showed a lower water absorption index (WAI), peak viscosity (PV), final viscosity (FV), breakdown viscosity (BDV) and setback viscosity (SBV) with a higher water solubility index (WSI) and IVSD than native starches. FM showed a negative correlation with the WSI and IVSD and a positive correlation with the WAI, PV, FV, BDV and SBV of extruded starches.
Collapse
Affiliation(s)
- Salim Ali
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, 21531, Egypt.
| | - Baljit Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, 141004, India
| | - Savita Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, 141004, India
| |
Collapse
|
44
|
Extrusion and fungal fermentation change the profile and antioxidant activity of free and bound phenolics in rice bran together with the phenolic bioaccessibility. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108461] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
45
|
Gao Y, Zhang M, Zhang R, You L, Li T, Liu RH. Whole Grain Brown Rice Extrudate Ameliorates the Symptoms of Diabetes by Activating the IRS1/PI3K/AKT Insulin Pathway in db/db Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:11657-11664. [PMID: 31549821 DOI: 10.1021/acs.jafc.9b04684] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
The therapeutic benefits of whole grains on diabetes mellitus have been continuously confirmed by in-depth research. To date, limited studies have investigated the effect of extruded products of whole grains on the insulin signaling pathway in vivo. This study investigated the effects of oral consumption of whole grain extrudate, including 97% brown rice and 3% defatted rice bran (w/w, BRD), on glucose metabolism and the hepatic insulin signaling pathway in C57BL/KsJ-db/db mice. BRD treatment induced a remarkable reduction in blood glucose. Moreover, glucose intolerance and insulin resistance were ameliorated in the BRD-treated group compared with those in the db/db control group. BRD also increased the hepatic glycogen content by reducing the expression and increasing the phosphorylation of glycogen synthase kinase 3β (GSK3β). The activities of glucose-6-phosphatase and phosphoenolpyruvate carboxylase and their respective mRNA expression levels in the liver were simultaneously decreased in the BRD-treated group. BRD also significantly upregulated the expression of phosphatidylinositol 3-kinase (PI3K) and increased the phosphorylation of insulin receptor substrate 1 (IRS1) and protein kinase B (AKT). These results indicate that BRD exhibits antidiabetic potential by activating the IRS1/PI3K/AKT signaling pathway, further regulating the expression of the FOXO1 gene and p-GSK3β protein, thus inhibiting hepatic gluconeogenesis, increasing hepatic glycogen storage, and improving insulin resistance. Therefore, BRD could be used as a functional ingredient to alleviate the symptoms of hyperglycemia.
Collapse
Affiliation(s)
- Yue Gao
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510641 , China
| | - Mingwei Zhang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods , Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing , Guangzhou 510610 , China
| | - Ruifen Zhang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods , Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing , Guangzhou 510610 , China
| | - Lijun You
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510641 , China
| | - Tong Li
- Department of Food Science, Stocking Hall , Cornell University , Ithaca , New York 14853 , United States
| | - Rui Hai Liu
- Department of Food Science, Stocking Hall , Cornell University , Ithaca , New York 14853 , United States
| |
Collapse
|
46
|
Ma X, Jin Z, Jin T. Effects of extrusion conditions on chemical properties of extruded white ginseng root hair. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3186-3191. [PMID: 30548606 DOI: 10.1002/jsfa.9535] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/04/2018] [Revised: 11/20/2018] [Accepted: 12/08/2018] [Indexed: 05/26/2023]
Abstract
BACKGROUND This study was to investigate the significant effects of extrusion process variables on chemical properties of extruded white ginseng root hair. The extrusion conditions were set as follows: barrel temperature (110 and 140 °C), moisture content (20 and 30%) and screw speed (200 and 300 rpm). The powder of white ginseng root hair was extruded as L8 (27 ) orthogonal experimental design. RESULTS The crude saponin and acidic polysaccharide contents of extrudate were significantly higher than those of raw material after extrusion. In addition, antioxidant properties were also increased, while reducing sugar content was markedly lower than that of raw material. Moisture content was the most significant factor affecting the reducing sugar, acidic polysaccharide and total phenolic contents, and 2,2-diphenyl-1-picrylhydrazyl scavenging activity. Barrel temperature significantly affected reducing power, and screw speed significantly influenced crude saponin content. CONCLUSIONS The extrusion process aided in improving the amount of beneficial compounds from white ginseng root hair. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Xuelian Ma
- Department of Food Science and Technology, Kongju National University, Chungnam, Korea
| | - Zhezhi Jin
- Department of Statistics, Yanbian University, Yanbian, China
| | - Tie Jin
- Department of Food Science and Engineering, Yanbian University, Yanbian, China
| |
Collapse
|
47
|
Promsakha na Sakon Nakhon P, Jangchud K, Jangchud A, Charunuch C. Optimization of pumpkin and feed moisture content to produce healthy pumpkin-germinated brown rice extruded snacks. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/j.anres.2018.11.018] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
48
|
Xia Q, Green BD, Zhu Z, Li Y, Gharibzahedi SMT, Roohinejad S, Barba FJ. Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice ( Oryza sativa L.) - opportunities for enhancing food quality and health attributes. Crit Rev Food Sci Nutr 2018; 59:3349-3370. [PMID: 29993273 DOI: 10.1080/10408398.2018.1491829] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Rice is a globally important staple consumed by billions of people, and recently there has been considerable interest in promoting the consumption of wholegrain brown rice (WBR) due to its obvious advantages over polished rice in metabolically protective activities. This work highlights the effects of innovative processing technologies on the quality and functional properties of WBR in comparison with traditional approaches; and it is aimed at establishing a quantitative and/or qualitative link between physicochemical changes and high-efficient processing methods. Compared with thermal treatments, applications of innovative nonthermal techniques, such as high hydrostatic pressure (HHP), pulsed electric fields (PEF), ultrasound and cold plasma, are not limited to modifying physicochemical properties of WBR grains, since improvements in nutritional and functional components as well as a reduction in anti-nutritional factors can also be achieved through inducing related biochemical transformation. Much information about processing methods and parameters which influence WBR quality changes has been obtained, but simultaneously achieving the product stabilization and functionality of processed WBR grains requires a comprehensive evaluation of all the quality changes induced by different processing procedures as well as quantitative insights into the relationship between the changes and processing variables.
Collapse
Affiliation(s)
- Qiang Xia
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Brian D Green
- Institute for Global Food Security, Queen's University Belfast, Belfast, Northern Ireland, UK
| | - Zhenzhou Zhu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Yunfei Li
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | | | - Shahin Roohinejad
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA.,Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, València, 46100, Spain
| |
Collapse
|
49
|
Levien Vanier N, Pozzada dos Santos J, Almeida Villanova F, Colussi R, Cardoso Elias M, Pan J, De J. Berrios J. Effects of rice amylose content and processing conditions on the quality of rice and bean-based expanded extrudates. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13758] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Nathan Levien Vanier
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas Brazil
| | | | | | - Rosana Colussi
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas Brazil
| | - Moacir Cardoso Elias
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas Brazil
| | - James Pan
- Department of Agriculture; Healthy Processed Foods Research Unit, WRRC, ARS; Albany California
| | - Jose De J. Berrios
- Department of Agriculture; Healthy Processed Foods Research Unit, WRRC, ARS; Albany California
| |
Collapse
|
50
|
Gong K, Chen L, Li X, Sun L, Liu K. Effects of germination combined with extrusion on the nutritional composition, functional properties and polyphenol profile and related in vitro hypoglycemic effect of whole grain corn. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.07.002] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|