1
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Evaluation of saponin and phenolic profile of quinoa seeds after fungal fermentation. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2023.103656] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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2
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Han H, Dye L, Mackie A. The impact of processing on the release and antioxidant capacity of ferulic acid from wheat: A systematic review. Food Res Int 2023; 164:112371. [PMID: 36737957 DOI: 10.1016/j.foodres.2022.112371] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 12/09/2022] [Accepted: 12/24/2022] [Indexed: 01/01/2023]
Abstract
The antioxidant capacity and bioaccessibility of ferulic acid (FA)1 in wheat are highly limited by the lack of free ferulic acid (FFA).2 However, many studies claim that wheat processing can efficiently increase FFA content and ultimately influence the overall antioxidant capacity. Hence, this systematic review investigated changes in FFA content, antioxidant capacity and bioaccessibility of wheat after different processing treatments. A literature search of two databases (PubMed and Web of Science) was undertaken covering the last 20 years, yielding 1148 articles. Studies which employed bioprocessing, thermal processing and milling of wheat were considered. After exclusion criteria were applied, 36 articles were included. These covered single processing methods (n = 25, bioprocessing: n = 9, thermal processing: n = 9, milling n = 7) and combined processing methods (n = 11, bioprocessing & thermal processing = 7, bioprocessing, thermal processing & milling = 2, thermal processing & milling = 2). The total ferulic acid (TFA)3 content, degree of covalent bond hydrolysis and the percentage of FFA degraded or transformed to other compounds dominated the final changes in FFA content, antioxidant capacity and bioaccessibility. This systematic review is the first to comprehensively summarize the best efficient processing method for releasing FA and increasing antioxidant capacity and or bioaccessibility in wheat. The combination of particle size reduction, pre-hydrolysis thermal processing (except at high temperature and extended duration) and enzymatic hydrolysis (ferulic acid esterase (FAE)4 or fermentation) has the highest potential of releasing FA. However, the literature on the bioaccessibility of FA in wheat is limited and more work is required to demonstrate the link between the release of FA by processing and the consequent health benefits.
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Affiliation(s)
- Haizhen Han
- School of Food Science and Nutrition, Faculty of Environment, University of Leeds, LS2 9JT Leeds, United Kingdom.
| | - Louise Dye
- School of Psychology, Faculty of Medicine and Health, University of Leeds, LS2 9JT Leeds, United Kingdom.
| | - Alan Mackie
- School of Food Science and Nutrition, Faculty of Environment, University of Leeds, LS2 9JT Leeds, United Kingdom.
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3
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Khoddami A, Messina V, Vadabalija Venkata K, Farahnaky A, Blanchard CL, Roberts TH. Sorghum in foods: Functionality and potential in innovative products. Crit Rev Food Sci Nutr 2023; 63:1170-1186. [PMID: 34357823 DOI: 10.1080/10408398.2021.1960793] [Citation(s) in RCA: 17] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Sorghum grain is a staple food for about 500 million people in 30 countries in Africa and Asia. Despite this contribution to global food production, most of the world's sorghum grain, and nearly all in Western countries, is used as animal feed. A combination of the increasingly important ability of sorghum crops to resist heat and drought, the limited history of the use of sorghum in Western foods, and the excellent functional properties of sorghum grain in healthy diets, suggests a greater focus on the development of new sorghum-based foods. An understanding of the structural and functional properties of sorghum grain to develop processes for production of new sorghum-based foods is required. In this review, we discuss the potential of sorghum in new food products, including sorghum grain composition, the functional properties of sorghum in foods, processing of sorghum-based products, the digestibility of sorghum protein and starch compared to other grains, and the health benefits of sorghum. In the potential for sorghum as a major ingredient in new foods, we suggest that the gluten-free status of sorghum is of relatively minor importance compared to the functionality of the slowly digested starch and the health benefits of the phenolic compounds present.
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Affiliation(s)
- Ali Khoddami
- Sydney Institute of Agriculture, School of Life and Environmental Sciences, University of Sydney, Sydney, New South Wales, Australia
| | - Valeria Messina
- Sydney Institute of Agriculture, School of Life and Environmental Sciences, University of Sydney, Sydney, New South Wales, Australia
| | | | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Victoria, Australia
| | - Christopher L Blanchard
- ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University, Wagga Wagga, New South Wales, Australia
| | - Thomas H Roberts
- Sydney Institute of Agriculture, School of Life and Environmental Sciences, University of Sydney, Sydney, New South Wales, Australia
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4
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Antioxidant-polyphenols of saw palmetto seeds: statistical optimized production and improved functional properties under solid-state fermentation by Trichoderma reesei. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01675-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
AbstractSaw palmetto seeds (SPS) contain essential phenolic compounds that provide antioxidant, antimicrobial, anti-inflammatory, and anti-diabetic benefits when added to food. Maximized/improved production of these valuable phenolic compounds is the main purpose of this study. Solid-state fermentation (SSF) is a promising processing technique that positively alters the levels of health-promoting compounds in plants and plant residues. Here, a central composite design matrix (16 runs) and response surface methodology were experimentally applied to investigate the best SSF conditions and their interactions for maximum production of phenolic compounds from SPS. A good correlation between actual and expected results was observed with higher multiple coefficients (R2 ~ 0.93–0.97) and strongly significant P values (< 0.0001) proving the accuracy of the statistical model/design. Under optimized SSF conditions, temperature 30 °C, moisture 10%, pH 7.0, and fermentation time 6 days, the total phenolic content and total antioxidant activity of SPS were maximized by 11-fold and 46–49 folds, respectively. According to HPLC analysis, the contents of all identifying polyphenols were 3.3–30.0 times greater in fermented SPS extract (FSPS) than in the unfermented SPS extract (UFSPS). The FSPS extract also contained four new/additional polyphenols (vanillic, p-coumaric, cinnamic, and quercetin). FSPS extract demonstrated much greater antibacterial and antifungal activities than UFSPS extract against various human pathogenic bacteria and fungi. Consequently, the FSPS-phenolic compounds can be exploited as a food supplement and an antimicrobial remedy.
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5
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Tsagkaris AS, Kalogiouri N, Hrbek V, Hajslova J. Spelt authenticity assessment using a rapid and simple Fourier transform infrared spectroscopy (FTIR) method combined to advanced chemometrics. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04128-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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6
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Mencin M, Jamnik P, Mikulič Petkovšek M, Veberič R, Terpinc P. Improving accessibility and bioactivity of raw, germinated and enzymatic-treated spelt (Triticum spelta L.) seed antioxidants by fermentation. Food Chem 2022; 394:133483. [PMID: 35717908 DOI: 10.1016/j.foodchem.2022.133483] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 05/12/2022] [Accepted: 06/12/2022] [Indexed: 11/27/2022]
Abstract
Lactic acid, alcoholic, combined and spontaneous fermentation of raw, germinated and enzymatic-treated spelt seeds significantly improved the content of extractable and bound phenolics and considerably increased the extractable:bound ratio, and therefore positively affected the accessibility of the spelt antioxidants. The highest extractable and bound individual phenolic contents and in vitro antioxidant activities of extracts were obtained following fermentation of germinated spelt seeds with Saccharomyces cerevisiae, while for enzymatic-treated seeds, Lactobacillus plantarum (alone or with S. cerevisiae) was the most effective. For extractable phenolics, trans-ferulic acid increased the most in yeast-fermented germinated seeds (2922%); for bound phenolics, cis-ferulic acid showed the greatest relative increase in yeast-fermented raw spelt seeds (466%). Spontaneous fermentation of germinated and enzymatic-treated samples decreased intracellular oxidation most effectively, probably due to apigenin derivatives. Cellular uptake of bound hydroxycinnamic acids was significantly higher than that of extractable hydroxycinnamic acids; however, the latter were more efficient in vivo antioxidants.
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Affiliation(s)
- Marjeta Mencin
- Biotechnical Faculty, University of Ljubljana, SI-1111 Ljubljana, Slovenia.
| | - Polona Jamnik
- Biotechnical Faculty, University of Ljubljana, SI-1111 Ljubljana, Slovenia.
| | | | - Robert Veberič
- Biotechnical Faculty, University of Ljubljana, SI-1111 Ljubljana, Slovenia.
| | - Petra Terpinc
- Biotechnical Faculty, University of Ljubljana, SI-1111 Ljubljana, Slovenia.
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7
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Ashaolu TJ, Adeyeye SA. African Functional Foods and Beverages: A Review. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2034697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Tolulope J. Ashaolu
- Institute of Research and Development, Duy Tan UniversityDa NangVietnam
- Faculty of Environmental and Chemical Engineering, Duy Tan UniversityDa NangVietnam
| | - Samuel A.O. Adeyeye
- Department of Food Technology, Hindustan Institute of Technology and Science, Hindustan University, Padur, Chennai, India
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8
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De Villa R, Roasa J, Mine Y, Tsao R. Impact of solid-state fermentation on factors and mechanisms influencing the bioactive compounds of grains and processing by-products. Crit Rev Food Sci Nutr 2021:1-26. [PMID: 34955050 DOI: 10.1080/10408398.2021.2018989] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Cereal and legume grains and their processing by-products are rich sources of bioactives such as phenolics with considerable health potential, but these bioactives suffer from low bioaccessibility and bioavailability, resulting in limited use. Several studies have demonstrated that solid-state fermentation (SSF) with food-grade microorganisms is effective in releasing bound phenolic compounds in cereal and legume products. In this review, we discuss the effect of SSF on cereal and legume grains and their by-products by examining the role of specific microorganisms, their hydrolytic enzymes, fermentability of agri-food substrates, and the potential health benefits of SSF-enhanced bioactive compounds. SSF with fungi (Aspergillus spp. and Rhizopus spp.), bacteria (Bacillus subtilis and lactic acid bacteria (LAB) spp.) and yeast (Saccharomyces cerevisiae) significantly increased the bioactive phenolics and antioxidant capacities in cereal and legume grains and by-products, mainly through carbohydrate-cleaving enzymes. Increased bioactive phenolic and peptide contents of SSF-bioprocessed cereal and legume grains have been implicated for improved antioxidant, anti-inflammatory, anti-carcinogenic, anti-diabetic, and angiotensin-converting-enzyme (ACE) inhibitory effects in fermented agri-food products, but these remain as preliminary results. Future research should focus on the microbial mechanisms, suitability of substrates, and the physiological health benefits of SSF-treated grains and by-products.
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Affiliation(s)
- Ray De Villa
- Guelph Research & Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada.,Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Joy Roasa
- Guelph Research & Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada.,Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Yoshinori Mine
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Rong Tsao
- Guelph Research & Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
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9
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Adebo OA, Oyedeji AB, Adebiyi JA, Chinma CE, Oyeyinka SA, Olatunde OO, Green E, Njobeh PB, Kondiah K. Kinetics of Phenolic Compounds Modification during Maize Flour Fermentation. Molecules 2021; 26:molecules26216702. [PMID: 34771110 PMCID: PMC8587012 DOI: 10.3390/molecules26216702] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 11/01/2021] [Accepted: 11/01/2021] [Indexed: 11/16/2022] Open
Abstract
This study aimed to investigate the kinetics of phenolic compound modification during the fermentation of maize flour at different times. Maize was spontaneously fermented into sourdough at varying times (24, 48, 72, 96, and 120 h) and, at each point, the pH, titratable acidity (TTA), total soluble solids (TSS), phenolic compounds (flavonoids such as apigenin, kaempferol, luteolin, quercetin, and taxifolin) and phenolic acids (caffeic, gallic, ferulic, p-coumaric, sinapic, and vanillic acids) were investigated. Three kinetic models (zero-, first-, and second-order equations) were used to determine the kinetics of phenolic modification during the fermentation. Results obtained showed that fermentation significantly reduced pH, with a corresponding increase in TTA and TSS. All the investigated flavonoids were significantly reduced after fermentation, while phenolic acids gradually increased during fermentation. Among the kinetic models adopted, first-order (R2 = 0.45–0.96) and zero-order (R2 = 0.20–0.82) equations best described the time-dependent modifications of free and bound flavonoids, respectively. On the other hand, first-order (R2 = 0.46–0.69) and second-order (R2 = 0.005–0.28) equations were best suited to explain the degradation of bound and free phenolic acids, respectively. This study shows that the modification of phenolic compounds during fermentation is compound-specific and that their rates of change may be largely dependent on their forms of existence in the fermented products.
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Affiliation(s)
- Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa; (J.A.A.); (S.A.O.); (E.G.); (P.B.N.)
- Correspondence: (O.A.A.); (A.B.O.); (K.K.); Tel.: +27-115596261 (O.A.A.); +27-744113712 (A.B.O.); +27-115596915 (K.K.)
| | - Ajibola Bamikole Oyedeji
- Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa; (J.A.A.); (S.A.O.); (E.G.); (P.B.N.)
- Correspondence: (O.A.A.); (A.B.O.); (K.K.); Tel.: +27-115596261 (O.A.A.); +27-744113712 (A.B.O.); +27-115596915 (K.K.)
| | - Janet Adeyinka Adebiyi
- Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa; (J.A.A.); (S.A.O.); (E.G.); (P.B.N.)
| | - Chiemela Enyinnaya Chinma
- Department of Food Science and Technology, Federal University of Technology, P.M.B 65, Minna 920001, Nigeria;
- Africa Center of Excellence for Mycotoxin and Food Safety, Federal University of Technology, P.M.B 65, Minna 920001, Nigeria
| | - Samson Adeoye Oyeyinka
- Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa; (J.A.A.); (S.A.O.); (E.G.); (P.B.N.)
| | - Oladipupo Odunayo Olatunde
- Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada;
| | - Ezekiel Green
- Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa; (J.A.A.); (S.A.O.); (E.G.); (P.B.N.)
| | - Patrick Berka Njobeh
- Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa; (J.A.A.); (S.A.O.); (E.G.); (P.B.N.)
| | - Kulsum Kondiah
- Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa; (J.A.A.); (S.A.O.); (E.G.); (P.B.N.)
- Correspondence: (O.A.A.); (A.B.O.); (K.K.); Tel.: +27-115596261 (O.A.A.); +27-744113712 (A.B.O.); +27-115596915 (K.K.)
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10
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Affiliation(s)
- Jade M. Long
- Department of Food Science and Technology University of Georgia Athens GA USA
| | - Anand Mohan
- Department of Food Science and Technology University of Georgia Athens GA USA
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11
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Miraji KF, Capuano E, Fogliano V, Laswai HS, Linnemann AR. Utilization of Pepeta, a locally processed immature rice-based food product, to promote food security in Tanzania. PLoS One 2021; 16:e0247870. [PMID: 33657180 PMCID: PMC7928465 DOI: 10.1371/journal.pone.0247870] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2020] [Accepted: 02/16/2021] [Indexed: 11/18/2022] Open
Abstract
Consumption of pepeta, a traditionally processed immature rice product, is common in Tanzania, where it contributes to food security as an early rice food i.e. when there is no other food available at the household while the crops in the field not yet fully ripe. Many production steps are needed to guarantee a consistent, good quality pepeta product, and this hinders its utilization in other rice-growing sub-Saharan regions. This study aims to gain insight into the pepeta processing knowledge and final product, and assess variations in the processing conditions and parameters across the study area. A survey among 257 Tanzanian processors and consumers revealed that the pepeta product is widely known, rated second (73.5% respondents) as rice-based food after wali (cooked white rice, (100%)) and linked to traditions of the communities in the study area. Harvest of immature rice grain, roasting, pounding, cleaning, and packing are the main process steps of pepeta production. Method of rice harvest, rice suitability for pepeta production after optimum harvest, dryness of grains and number of pounding as indicator to terminate roasting and pounding process respectively, and packaging materials used varied significantly across respondents in the study area. Reported criteria considered by respondents for product acceptability did not vary significantly across study area. The criteria include colour (76.5%), general appearance (60.8%), texture (64.7%) and taste (52.9%). Immature rice paddy and pepeta were sold at a higher price than mature rice paddy and white rice, respectively, which implies that options to facilitate pepeta processing through, for instance, standardization of processing conditions and parameters could lead to increased income.
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Affiliation(s)
- Kulwa F. Miraji
- Tanzania Agricultural Research Institute, Ifakara Centre, Ifakara, Tanzania
- Food Quality and Design, Wageningen University and Research, Wageningen, The Netherlands
| | - Edoardo Capuano
- Food Quality and Design, Wageningen University and Research, Wageningen, The Netherlands
| | - Vincenzo Fogliano
- Food Quality and Design, Wageningen University and Research, Wageningen, The Netherlands
| | | | - Anita R. Linnemann
- Food Quality and Design, Wageningen University and Research, Wageningen, The Netherlands
- * E-mail:
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Ahnan-Winarno AD, Cordeiro L, Winarno FG, Gibbons J, Xiao H. Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability. Compr Rev Food Sci Food Saf 2021; 20:1717-1767. [PMID: 33569911 DOI: 10.1111/1541-4337.12710] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 12/15/2020] [Accepted: 12/24/2020] [Indexed: 12/19/2022]
Abstract
Tempeh is a fermented food made of mainly soybeans and is a nutritious, affordable, and sustainable functional source of protein. Globally, tempeh is a widely accepted fermented product. Although there is a growing body of literature on tempeh, most research has focused on unfermented soybeans, thus the impact of tempeh fermentation on biological properties of soybeans has been largely left scattered. The objective of this review is to summarize the literature of tempeh fermentation over the past 60 years. A search of articles on tempeh published from 1960 to 2020 was performed using the Cochrane Library, Web of Science, EBSCOhost FSTA database, and Google Scholar. References from identified articles were reviewed for additional sources. In total, 321 papers were selected for this review, of which 64 papers were related to the health benefits of tempeh. This review concluded that sufficient evidence exists in the literature supporting tempeh fermentation as a low-cost, health-promoting, and sustainable food processing technology to produce protein-rich foods using various beans, legumes, and grains. This comprehensive review suggests further studies are needed on tempeh fermentation and its impact on human health; research and standardization of nonsoy tempeh; assessment of food safety-improving modification in tempeh production system; and initiatives supporting the sourcing of local ingredients in tempeh production.
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Affiliation(s)
| | - Lorraine Cordeiro
- Department of Nutrition, University of Massachusetts Amherst, Amherst, Massachusetts
| | | | - John Gibbons
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts
| | - Hang Xiao
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts
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Kulathunga J, Reuhs BL, Simsek S. A review: Novel trends in hulled wheat processing for value addition. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.033] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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14
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Çetin-Babaoğlu H, Arslan-Tontul S, Akın N. Effect of immature wheat flour on nutritional and technological quality of sourdough bread. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103000] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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15
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Adebo OA, Gabriela Medina-Meza I. Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review. Molecules 2020; 25:molecules25040927. [PMID: 32093014 PMCID: PMC7070691 DOI: 10.3390/molecules25040927] [Citation(s) in RCA: 157] [Impact Index Per Article: 39.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2019] [Revised: 02/09/2020] [Accepted: 02/14/2020] [Indexed: 12/16/2022] Open
Abstract
Urbanization, emergence, and prominence of diseases and ailments have led to conscious and deliberate consumption of health beneficial foods. Whole grain (WG) cereals are one type of food with an array of nutritionally important and healthy constituents, including carotenoids, inulin, β-glucan, lignans, vitamin E-related compounds, tocols, phytosterols, and phenolic compounds, which are beneficial for human consumption. They not only provide nutrition, but also confer health promoting effects in food, such as anti-carcinogenic, anti-microbial, and antioxidant properties. Fermentation is a viable processing technique to transform whole grains in edible foods since it is an affordable, less complicated technique, which not only transforms whole grains but also increases nutrient bioavailability and positively alters the levels of health-promoting components (particularly antioxidants) in derived whole grain products. This review addresses the impact of fermentation on phenolic compounds and antioxidant activities with most available studies indicating an increase in these health beneficial constituents. Such increases are mostly due to breakdown of the cereal cell wall and subsequent activities of enzymes that lead to the liberation of bound phenolic compounds, which increase antioxidant activities. In addition to the improvement of these valuable constituents, increasing the consumption of fermented whole grain cereals would be vital for the world's ever-growing population. Concerted efforts and adequate strategic synergy between concerned stakeholders (researchers, food industry, and government/policy makers) are still required in this regard to encourage consumption and dispel negative presumptions about whole grain foods.
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Affiliation(s)
- Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Gauteng, South Africa
- Correspondence: ; Tel.: +27-11-559-6261
| | - Ilce Gabriela Medina-Meza
- Department of Biosystems and Agricultural Engineering, Michigan State University, 524 South Shaw Lane, East Lansing, MI 48824-1323, USA;
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