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Longo A, Amendolagine G, Miani MG, Rizzello CG, Verni M. Effect of Air Classification and Enzymatic and Microbial Bioprocessing on Defatted Durum Wheat Germ: Characterization and Use as Bread Ingredient. Foods 2024; 13:1953. [PMID: 38928894 DOI: 10.3390/foods13121953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2024] [Revised: 06/10/2024] [Accepted: 06/17/2024] [Indexed: 06/28/2024] Open
Abstract
Its high dietary fiber and protein contents and nutritional quality make defatted wheat germ (DWG) a valuable cereal by-product, yet its negative impact on food structure limits its use as a food ingredient. In this research, DWG underwent air classification, which identified two fractions with high fiber (HF) and low fiber/high protein (LF) contents, and a bioprocessing protocol, involving treatment with xylanase and fermentation with selected lactic acid bacterial strains. The degree of proteolysis was evaluated through electrophoretic and chromatographic techniques, revealing differences among fractions and bioprocessing options. Fermentation led to a significant increase in free amino acids (up to 6 g/kg), further enhanced by the combination with xylanase. When HF was used as an ingredient in bread making, the fiber content of the resulting bread exceeded 3.6 g/100 g, thus reaching the threshold required to make a "source of fiber" claim according to Regulation EC No.1924/2006. Meanwhile, all breads could be labeled a "source of protein" since up to 13% of the energy was provided by proteins. Overall, bioprocessed ingredients lowered the glycemic index (84 vs. 89) and increased protein digestibility (80 vs. 63%) compared to control breads. Technological and sensory analysis showed that the enzymatic treatment combined with fermentation also conferred a darker and more pleasant color to the bread crust, as well as better crumb porosity and elasticity.
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Affiliation(s)
- Angela Longo
- Department of Environmental Biology, "Sapienza" University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | | | | | - Carlo Giuseppe Rizzello
- Department of Environmental Biology, "Sapienza" University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Michela Verni
- Department of Environmental Biology, "Sapienza" University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
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Paesani C, Lammers TCGL, Sciarini LS, Moiraghi M, Pérez GT, Fabi JP. Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides. Carbohydr Polym 2024; 328:121747. [PMID: 38220355 DOI: 10.1016/j.carbpol.2023.121747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 12/20/2023] [Accepted: 12/26/2023] [Indexed: 01/16/2024]
Abstract
Wheat bran is a low-cost by-product with significant nutritional value, but it is primarily utilized in animal feed applications. This study sought to investigate chemical methodologies for modifying the wheat bran's structure, enhancing non-starch polysaccharides solubility in water, and assessing alterations in functional and biological attributes. Chemical modifications were conducted under aqueous, alkaline, acid, and oxidizing conditions. Parameters such as yield, monosaccharides, arabinoxylans, β-glucan and phenolic content, molecular weight, functional properties, and prebiotic in vitro capacity were examined. The samples exhibited higher yields than the control, particularly in alkaline and acidic extractions. Notably, all soluble polysaccharide fractions (SPF) displayed a reduced molecular weight (<25KDa). β-glucan contents were raised in alkaline and acid extractions compared to the control, despite only in alkaline extraction were observed increase in arabinoxylans, confirmed by enzymatic-driven linkage analyses. Phenolic compounds and their antioxidant activities were low across all SPF. The samples showed heightened solubility, minimal foaming, and reduced water absorption properties. An alkaline extraction demonstrated a potential high prebiotic effect. Most samples showed positive relative growth and prebiotic activity for Lactobacillus and Bifidobacterium. This study suggests that an alkaline extraction of wheat by-product could enhance its value by increasing β-glucan content, arabinoxylans release, and prebiotic potential.
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Affiliation(s)
- Candela Paesani
- University of São Paulo, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Av. Prof. Lineu Prestes 580, São Paulo, SP, Brazil; ICYTA (Instituto de Ciencia y Tecnología de los alimentos Córdoba), UNC-CONICET, Av. Filloy s/n, Cuidad Universitaria, Córdoba, Argentina.
| | - Tamy C G L Lammers
- University of São Paulo, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Av. Prof. Lineu Prestes 580, São Paulo, SP, Brazil
| | - Lorena S Sciarini
- ICYTA (Instituto de Ciencia y Tecnología de los alimentos Córdoba), UNC-CONICET, Av. Filloy s/n, Cuidad Universitaria, Córdoba, Argentina.
| | - Malena Moiraghi
- ICYTA (Instituto de Ciencia y Tecnología de los alimentos Córdoba), UNC-CONICET, Av. Filloy s/n, Cuidad Universitaria, Córdoba, Argentina.
| | - Gabriela T Pérez
- ICYTA (Instituto de Ciencia y Tecnología de los alimentos Córdoba), UNC-CONICET, Av. Filloy s/n, Cuidad Universitaria, Córdoba, Argentina.
| | - João Paulo Fabi
- University of São Paulo, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Av. Prof. Lineu Prestes 580, São Paulo, SP, Brazil; Food Research Center (FoRC), CEPID-FAPESP, Research Innovation and Dissemination Centers, São Paulo Research Foundation, Rua do Lago, 250, São Paulo, SP, Brazil; Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo, SP, Brazil.
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3
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Büyük Z, Dulger Altiner D. Investigation of antioxidant and sensory properties and in vitro bioaccessibility of low-fat functional cookies substituted with wheat germ flour and coffee silverskin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1322-1334. [PMID: 37770412 DOI: 10.1002/jsfa.13013] [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: 02/17/2023] [Revised: 09/14/2023] [Accepted: 09/29/2023] [Indexed: 09/30/2023]
Abstract
BACKGROUND This study aimed to produce new functional cookies with high nutritional properties and low calorie content. It investigated the effects of incorporating wheat germ flour (WGF) at levels of 10-30% as a substitute for whole wheat flour (WWF), along with coffee silver skin (CSS) in the same proportions, serving as natural functional additives to substitute for fat in cookie formulations. RESULTS The total phenol content of the cookies with added WGF-CSS ranged from 1813.72 to 1838.45 mg gallic acid equivalent (GAE) per kilogram of dry weight (mg GAE kg-1 ), whereas the total phenolic bioaccessibility values ranged between 53.39 and 56.84%. Of the three methods used to determine antioxidant capacity (AC), the cupric reducing antioxidant capacity (CUPRAC) method gave higher bioaccessibility values (44.55-51.19%) than the 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical cation and 2,2-diphenyl-1-picrylhidrazyl (DPPH) scavenging methods. The contribution of WGF-CSS supplemented cookies to the recommended dietary allowances (RDA) (%) of K, P, Mg, and Ca increased depending on the number of cookies consumed and the WGF and CSS ratio. The general acceptability scores of the cookies varied between 5.66 and -7.08, and the 10% WGF cookie (F2) (6.48) sample received the score that was closest to that of the control. Moderately strong positive relationships (r > 0.90, P < 0.05) were detected between the physicochemical and sensory characteristics of the cookies. CONCLUSION As a result, WGF and CSS food additives with high nutritional properties can be recommended as potential enriching ingredients and fat substitutes in the development of new products in the functional food industry. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Zülal Büyük
- Master's Program of Gastronomy and Culinary Arts, Institute of Social Sciences, University of Kocaeli, İzmit, Turkey
| | - Dilek Dulger Altiner
- Department of Gastronomy and Culinary Arts, Faculty of Tourism, University of Kocaeli, Kartepe, Turkey
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Aung T, Kim MJ. Wheat and Wheat-Derived Beverages: A Comprehensive Review of Technology, Sensory, Biological Activity, and Sustainability. Prev Nutr Food Sci 2023; 28:401-410. [PMID: 38188081 PMCID: PMC10764229 DOI: 10.3746/pnf.2023.28.4.401] [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: 06/15/2023] [Revised: 07/31/2023] [Accepted: 07/31/2023] [Indexed: 01/09/2024] Open
Abstract
At present there is heightened demand for beverages that functionally improve human well-being. Wheat and wheat derivatives are excellent sources of nutrients and bioactive phytochemicals including phenolic compounds, dietary fiber, gamma amino butyric acid, and amino acids. Generally, wheat flour has been used extensively in baking and confectionery production, and wheat germ, and bran are byproducts that can be used to fortify some foods. However, limited attention has been paid to the use of wheat and wheat derivatives for beverage production. Our study therefore aimed to fill this gap by comprehensively exploring various aspects of wheat beverages. This review scrutinizes the use of wheat and wheat derivatives in beverage preparation, including processing methods, sensory perception, and biological properties, and also sheds light on the challenges and future perspectives of the wheat beverage industry. Our study offers valuable insight into the use of wheat for the design of functional, nonalcoholic plant-based beverages.
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Affiliation(s)
- Thinzar Aung
- Department of Food and Nutrition, Changwon National University, Gyeongnam 51140, Korea
| | - Mi Jeong Kim
- Department of Food and Nutrition, Changwon National University, Gyeongnam 51140, Korea
- Interdisciplinary Program in Senior Human Ecology, Changwon National University, Gyeongnam 51140, Korea
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Catzeddu P, Fois S, Tolu V, Sanna M, Braca A, Vitangeli I, Anedda R, Roggio T. Quality Evaluation of Fresh Pasta Fortified with Sourdough Containing Wheat Germ and Wholemeal Semolina. Foods 2023; 12:2641. [PMID: 37509733 PMCID: PMC10378388 DOI: 10.3390/foods12142641] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 07/05/2023] [Accepted: 07/06/2023] [Indexed: 07/30/2023] Open
Abstract
Pasta is a staple food in the Mediterranean diet, primarily manufactured with two essential ingredients, semolina and water; nowadays, it is often supplemented with functional ingredients. In this work, a sourdough obtained with wheat germ and wholemeal semolina was used, in order to improve sensorial and nutritional properties of fresh pasta, to prevent lipids oxidation, and to improve the shelf life. Three different formulations were prepared, a first one using semolina, a second one with raw wheat germ, wholemeal semolina, and semolina, and the last one with semolina and sourdough. The study highlighted the improved nutritional properties of pasta with sourdough (reduced phytic acid content, higher antioxidant activity and phenolic content). Proteins, ashes, dietary fibers, lipids, and tocols (vitamin E) increased in pasta with wheat germ and wholemeal semolina, and with sourdough. The amount of tocols decreased in pasta samples after cooking, except for the β-tocopherol in sourdough pasta, the amount of which remained high, surprisingly. Lipase and lipoxygenase enzymes likely decreased as an effect of the pasteurization process. The NMR analysis showed that lipid oxidation was higher in semolina pasta than in pasta with wheat germ, most likely due to the protective effect of antioxidants deriving from wheat germ.
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Affiliation(s)
- Pasquale Catzeddu
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy
| | - Simonetta Fois
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy
| | - Valentina Tolu
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy
| | - Manuela Sanna
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy
| | - Angela Braca
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy
| | - Ilaria Vitangeli
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy
| | - Roberto Anedda
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy
| | - Tonina Roggio
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy
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Ray A, Kumar A, Matche RS, Srivastava AK, Sakhare SD. Effect of heat treatments on quinoa germ quality and its storage study. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2023-2030. [PMID: 37206428 PMCID: PMC10188754 DOI: 10.1007/s13197-023-05736-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/07/2023] [Accepted: 03/16/2023] [Indexed: 05/21/2023]
Abstract
Quinoa is a potential crop to address the situation as it offers a plethora of benefits as it is nutritionally rich and can adapt to extreme climatic and salt conditions. Quinoa germ consists of almost 25-30% of whole grain. Quinoa germ obtained using roller milling has remarkable nutritional properties with high protein, fat and mineral content. Presence higher fat content limits shelf-life of quinoa germ. The objective of the present investigation is to study the effect of different treatment on stabilization of quinoa germ and its storge study. Quinoa germ was subjected to microwave and infrared treatment for shelf-life extension. Colour properties of the germ has not changed drastically by both treatments. Sorption behavior of quinoa germ stored at different RH was studied and results showed typical sigmoid curve for all samples. Sorption studies revealed that treated quinoa germ were stable at 64% RH. The storage study was carried out at accelerated conditions using PET/PE packaging material. Based on the results of the study, it can be inferred that the quinoa germ can be kept up to three months at accelerated conditions. Study demonstrated that microwave treatments of quinoa germ showed highest shelf life of three months at accelerated conditions.
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Affiliation(s)
- Amrita Ray
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002 India
- Food Safety and Analytical Quality Control Laboratory, Mysore, India
| | - Ashwin Kumar
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002 India
- Flour Milling, Baking & Confectionary Technology Department, Mysore, , India
| | - Rajeshwar S. Matche
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002 India
- Department of Food Packaging Technology, CSIR-Central Food Technological Research Institute, Mysuru, 570020 Karnataka India
| | - Alok Kumar Srivastava
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002 India
- Food Safety and Analytical Quality Control Laboratory, Mysore, India
| | - Suresh D Sakhare
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002 India
- Flour Milling, Baking & Confectionary Technology Department, Mysore, , India
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7
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Zhang ZH, Cheng WL, Li XD, Wang X, Yang FW, Xiao JS, Li YX, Zhao GP. Extraction, bioactive function and application of wheat germ protein/peptides: A review. Curr Res Food Sci 2023; 6:100512. [PMID: 37215742 PMCID: PMC10196331 DOI: 10.1016/j.crfs.2023.100512] [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: 02/07/2023] [Revised: 04/10/2023] [Accepted: 04/30/2023] [Indexed: 05/24/2023] Open
Abstract
The aging population and high incidence of age-related diseases are major global societal issues. Consuming bioactive substances as part of our diet is increasingly recognized as essential for ensuring a healthy life for older adults. Wheat germ protein has a reasonable peptide structure and amino acid ratio but has not been fully utilized and exploited, resulting in wasted wheat germ resources. This review summarizes reformational extraction methods of wheat germ protein/peptides (WGPs), of which different methods can be selected to obtain various WGPs. Interestingly, except for some bioactive activities found earlier, WGPs display potential anti-aging activity, with possible mechanisms including antioxidant, immunomodulatory and intestinal flora regulation. However, there are missing in vitro and in vivo bioactivity assessments of WGPs. WGPs possess physicochemical properties of good foamability, emulsification and water retention and are used as raw materials or additives to improve food quality. Based on the above, further studies designing methods to isolate particular types of WGPs, determining their nutritional and bioactive mechanisms and verifying their activity in vivo in humans are crucial for using WGPs to improve human health.
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Affiliation(s)
- Zhi-hui Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing, 100048, China
| | - Wei-long Cheng
- School of Food and Health, Beijing Technology and Business University, Beijing, 100048, China
- National Center of Technology Innovation for Dairy, Inner Mongolia, 013757, China
| | - Xiu-de Li
- School of Food and Health, Beijing Technology and Business University, Beijing, 100048, China
| | - Xin Wang
- Food Quality and Safety, Agricultural University of Hebei Bohai Campus, Cangzhou, 071001, China
| | - Fang-wei Yang
- School of Food and Health, Beijing Technology and Business University, Beijing, 100048, China
| | - Jun-song Xiao
- School of Food and Health, Beijing Technology and Business University, Beijing, 100048, China
| | - Yi-xuan Li
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, 100083, China
| | - Guo-ping Zhao
- School of Food and Health, Beijing Technology and Business University, Beijing, 100048, China
- National Center of Technology Innovation for Dairy, Inner Mongolia, 013757, China
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8
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Tomar GS, Gundogan R, Can Karaca A, Nickerson M. Valorization of wastes and by-products of nuts, seeds, cereals and legumes processing. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 107:131-174. [PMID: 37898538 DOI: 10.1016/bs.afnr.2023.03.004] [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: 04/03/2023]
Abstract
Wastes and by-products of nuts, seeds, cereals and legumes carry a unique potential for valorization into value-added ingredients due to their protein, dietary fiber, antioxidant, vitamin and mineral contents. The most crucial factor in the recovery of value-added ingredients and bioactives from the wastes and by-products is the utilization of the most efficient extraction technique. This work is an overview of the classification of wastes and by-products of nuts, seeds, cereals and legumes processing, the methods used in the extraction of valuable compounds such as proteins, dietary fibers, phenolics, flavonoids and other bioactives. This chapter provides insights on the promising applications of extracted ingredients in various end products. A special emphasis is given to the challenges and improvement methods for extraction of value-added compounds from wastes and by-products of nuts, seeds, cereals and legumes processing.
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Affiliation(s)
- Gizem Sevval Tomar
- Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey
| | - Rukiye Gundogan
- Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey
| | - Asli Can Karaca
- Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey.
| | - Michael Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
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9
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Xie C, Du J, Xing C, Zhang X, Wang L, Chen H, Lin T. Improving the extraction efficiency and functional properties of wheat germ protein by ultrasound-assisted. CZECH JOURNAL OF FOOD SCIENCES 2023. [DOI: 10.17221/54/2022-cjfs] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
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10
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Yaver E, Bilgiçli N. Effect of ultrasound-accelerated debittering method on total alkaloid and total carotenoid content of lupin seeds (Lupinus albus L.) and storage stability of thermally treated lupin flours. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01870-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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11
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Investigation of cold atmospheric plasma effects on functional and physicochemical properties of wheat germ protein isolate. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/15/2023]
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12
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Khosroshahi ED, Razavi SH, Kiani H, Aghakhani A. Mixed fermentation and electrospray drying for the development of a novel stabilized wheat germ powder containing highly viable probiotic cultures. Food Sci Nutr 2023; 11:2176-2185. [PMID: 37181318 PMCID: PMC10171522 DOI: 10.1002/fsn3.3092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 08/27/2022] [Accepted: 09/26/2022] [Indexed: 01/13/2023] Open
Abstract
Nondairy fermented probiotic powder was developed based on stabilized wheat germ through mixed fermentation (Lactobacillus acidophilus and Lactobacillus plantarum) and electrospraying process. In the first step, the effect of mixed fermentation on lipase and lipoxygenase activity of wheat germ was investigated. The results showed a significant reduction in the activity of both enzymes (82.72% for lipase and 72% for lipoxygenase), therefore, mixed fermentation effectively stabilizes the wheat germ. In the next step, after the preparation of the solutions for drying process and investigating the physical properties (surface tension, electrical conductivity, and viscosity) of the solutions, the electrosprayability of the samples was evaluated at different conditions and revealed that 18 kV applying voltage, 0.3 flow rate, and 12 cm distance between tip to collector was the best for electrospraying the 20% solution of fermented wheat germ with morphologically most semi-uniform particles. Finally, the viability of the probiotics after drying process and during the storage at 25°C was examined. The number of initial cells counted as 14.48 ± 0.2 log cfu/g and the viability studies showed 0.55 log cfu/g decrease in the number of viable bacteria from initial count as a result of the electrospraying process. Furthermore, 7.86 ± 0.03 log cfu/g in freeze-dried and 9.05 ± 0.45 log cfu/g in electrosprayed samples survived after 70 days of storage.
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Affiliation(s)
- Ehsan Divan Khosroshahi
- Bioprocess Engineering Laboratory (BPEL) Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran Karaj Iran
| | - Seyed Hadi Razavi
- Bioprocess Engineering Laboratory (BPEL) Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran Karaj Iran
| | - Hossein Kiani
- Bioprocessing and Biodetection Lab (BBL) Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran Karaj Iran
| | - Ali Aghakhani
- Bioprocess Engineering Laboratory (BPEL) Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran Karaj Iran
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13
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Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products. FERMENTATION 2022. [DOI: 10.3390/fermentation8120722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
The use of milling by-products as ingredients in food formulations has increased gradually over the past years, due to their well-recognized health properties. Fermentation performed with selected microbial strains or microbial consortia is the most promising way to reduce antinutritional factors of cereals and bran, while increasing their nutritional and functional properties. This work, developed within the BBI project INGREEN, was aimed to study the functional, nutritional and technological features of a pre-fermented ingredient obtained from the fermentation of a mixture of rye bran and wheat germ by a selected microbial consortium composed of yeasts (Kazachstania unispora and Kazachstania servazii) and lactic acid bacteria (Latilactobacillus curvatus) using as reference the unfermented mixture and the same mixture fermented by a baker’s yeast. The selected microbial consortium improved the complexity of the volatile molecules such as acids, alcohols and esters. A better retention of color parameters was maintained compared to the product fermented by a baker’s yeast. In addition, the fermentation by the selected consortium showed a significant increase in short chain fatty acids (more than 5-fold), antioxidant activity (22–24%), total phenol content (53–71%), bioactive peptides (39–52%), a reduction of 20–28% in phytic acid content and an increase in prebiotic activity not only compared to the unfermented product but also compared to the preferment obtained with a baker’s yeast. Overall, the fermentation by the selected microbial consortium can be considered a valuable way to valorize milling by-products and promote their exploitation as food ingredients.
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14
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Khosroshahi ED, Razavi SH. Wheat germ valorization by fermentation: A novel insight into the stabilization, nutritional/functional values and therapeutic potentials with emphasis on anti-cancer effects. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.12.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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15
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Saini P, Islam M, Das R, Shekhar S, Sinha ASK, Prasad K. Wheat Bran as Potential Source of Dietary Fiber: Prospects and Challenges. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.105030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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16
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Parenti O, Zanoni B, Baldi F, Guerrini L. The power consumption profile to improve the kneading operation of unrefined wheat flour in bread-making. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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17
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Meriles SP, Curet S, Boillereaux L, Ribotta PD, Penci MC. Thermo‐physical properties of wheat germ: Heat and mass transfer during convective heating. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Silvina Patricia Meriles
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC‐CONICET) Ciudad Universitaria, Universidad Nacional de Córdoba Córdoba Argentina
| | | | | | - Pablo Daniel Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC‐CONICET) Ciudad Universitaria, Universidad Nacional de Córdoba Córdoba Argentina
- Departamento de Química Industrial y Aplicada, Facultad de Ciencias Exactas Físicas y Naturales (FCEFyN), Universidad Nacional de Córdoba (UNC) Córdoba Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA‐FCEFyN) Universidad Nacional de Córdoba (UNC) Córdoba Argentina
| | - María Cecilia Penci
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC‐CONICET) Ciudad Universitaria, Universidad Nacional de Córdoba Córdoba Argentina
- Departamento de Química Industrial y Aplicada, Facultad de Ciencias Exactas Físicas y Naturales (FCEFyN), Universidad Nacional de Córdoba (UNC) Córdoba Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA‐FCEFyN) Universidad Nacional de Córdoba (UNC) Córdoba Argentina
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Teterycz D, Sobota A, Starek A. Possibility of using wheat germ and wheat germ protein isolate for high‐protein pasta production. Cereal Chem 2022. [DOI: 10.1002/cche.10602] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Dorota Teterycz
- Division of Engineering and Cereals Technology, Department of Plant Food Technology and Gastronomy, Faculty of Food Science and BiotechnologyUniversity of Life Sciences in LublinSkromna 820‐704LublinPoland
| | - Aldona Sobota
- Division of Engineering and Cereals Technology, Department of Plant Food Technology and Gastronomy, Faculty of Food Science and BiotechnologyUniversity of Life Sciences in LublinSkromna 820‐704LublinPoland
| | - Agnieszka Starek
- Department of Biological Bases of Food and Feed TechnologiesUniversity of Life Sciences in LublinGłęboka 2820‐612LublinPoland
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19
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Hassanzadeh H, Ghanbarzadeh B, Galali Y, Bagheri H. The physicochemical properties of the spirulina‐wheat germ‐enriched high‐protein functional beverage based on pear‐cantaloupe juice. Food Sci Nutr 2022; 10:3651-3661. [PMID: 36348790 PMCID: PMC9632204 DOI: 10.1002/fsn3.2963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 06/25/2022] [Accepted: 06/28/2022] [Indexed: 12/04/2022] Open
Abstract
The formulation of a novel functional juice, enriched with wheat germ powder and spirulina algae and based on cantaloupe and pear juice, was optimized by D‐optimal combined design. Firstly, sensory evaluation was performed by hedonic test to evaluate the organoleptic properties, and organoleptically desirable samples were screened for further experiments. Various chemical experiments including PH, acidity, formalin index, total phenol, flavonoids, antioxidant capacity, mineral contents (Fe, Zn, Ca, P, K, Mg, and Cu), and fatty acids profile were evaluated. The steady shear flow rheological test also was performed on the screened samples. The results of sensory evaluation showed that the samples containing 1% spirulina and wheat germ had the highest organoleptic score. The results of physicochemical tests on the selected samples showed that the addition of spirulina and wheat germ powder had little effect on pH, acidity, and formalin index but they affected brix, dry matter, and protein content. Also, the addition of spirulina and wheat germ powder, changed the amounts of antioxidant capacity (from 90 to 98%), total phenol (from 4 to 22 mg GAE/g), and flavonoid content (from 5 to 15 mg/L) in the functional beverages. Furthermore, the results of rheological tests showed that the addition of wheat germ powder in the functional fruit juices increased apparent viscosity however; spirulina did not affect important change in rheological properties. The GC‐Mass analysis presented fatty acid profiles of the functional beverages and confirmed the presence of polyunsaturated fatty acids (for example decanoic acid and heptadecanoic acid) in the samples.
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Affiliation(s)
- Hamed Hassanzadeh
- Department of Food Science and Hygiene, Faculty of Para‐Veterinary Ilam University Ilam Iran
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology, Faculty of Agriculture University of Tabriz Tabriz Iran
- Department of Food Engineering, Faculty of Engineering Near East University Mersin Turkey
| | - Yaseen Galali
- Food Technology Department, College of Agricultural Engineering Sciences Salahaddin University‐Erbil Erbil Iraq
- Department of Nutrition and Dietetics Cihan University‐Erbil Erbil Iraq
| | - Hamed Bagheri
- Department of Research and Development Takdaneh Co. Marand Iran
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20
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Du K, Tian S, Chen H, Gao S, Dong X, Yan F. Application of enzymes in the preparation of wheat germ polypeptides and their biological activities. Front Nutr 2022; 9:943950. [PMID: 35923206 PMCID: PMC9341326 DOI: 10.3389/fnut.2022.943950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Accepted: 06/27/2022] [Indexed: 12/05/2022] Open
Abstract
Wheat germ, a byproduct of wheat industrial processing, contains 30% protein and is a comprehensive source of plant-based protein. But a large amount of wheat germs are disposed of as waste every year. Wheat germ protein can be hydrolyzed into polypeptides with antioxidant, antihypertensive, anti-tumor, bacteriostatic and other activities. At present, researches on the hydrolysis of wheat germ protein and the preparation of bioactive peptides from wheat germ protein have attracted increasing attentions. However, the traditional protein hydrolysis method, protease hydrolysis, can no longer meet the market's needs for efficient production. Various auxiliary means, such as ultrasound, microwave and membrane separation, were applied to boost the yield and biological activity of wheat germ peptides by enzymatic hydrolysis. Under ultrasound and microwave, the protein structure may expand to increase the binding sites between enzyme and substrate and promote hydrolysis efficiency. Membrane separation is applied to separate products from enzymatic hydrolysate to reduce the inhibitory effect of the product on the hydrolysis reaction. The paper reviewed the hydrolysis methods of wheat germ protein and summarized the biological activity of wheat germ peptides to provide references for further study of wheat germ peptides.
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Affiliation(s)
- Ke Du
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Shuangqi Tian
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
- *Correspondence: Shuangqi Tian
| | - Hu Chen
- Kemen Noodle Manufacturing Co., Ltd., Changsha, China
| | - Sensen Gao
- Kemen Noodle Manufacturing Co., Ltd., Changsha, China
| | | | - Feng Yan
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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21
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Khosroshahi ED, Razavi SH, Kaini H, Aghakhani A. Improvement of stability and antioxidant activity of wheat germ by mixed fermentation versus single fermentation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2905-2912. [PMID: 35734138 PMCID: PMC9206948 DOI: 10.1007/s13197-021-05316-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/28/2021] [Accepted: 11/04/2021] [Indexed: 06/15/2023]
Abstract
Wheat germ is a high-nutrient by-product from the milling industry with very limited optimal consumption due to its short shelf life. The severe activity of endogenous lipase and lipoxygenase is associated with the release of fatty acids which are responsible for the rancidity and shelf-life deficiency. Reducing these enzymes activity is essential for prolonging the wheat germ shelf-life. For this purpose, the mixed and simple fermentation of different wheat germ concentrations (10, 15 and 20% w/v wheat germ in distilled water) with Lactobacillus plantarum and Lactobacillus acidophilus was investigated to improve the stability of wheat germ by restraining the activity of the enzymes. Fermentation noticeably reduced the activity of the enzymes in all samples (ranges from 50 to 82.15% for lipase and 55.34 to 72 for lipoxygenase in different treatments), but the mixed-fermented wheat germ with the maximum concentration (20%) achieved the highest reduction level in both enzymes inactivation. Fermentation also resulted in an obvious increase in antioxidant activity from 51.18% in raw wheat germ to more than 72.73% in different samples, which mixed fermentation of 20% wheat germ suspension with the value of 89.76 was ranked first.
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Affiliation(s)
- E. D. Khosroshahi
- Bioprocess Engineering Laboratory (BPEL), Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, 3158777871 Karaj, Iran
| | - S. H. Razavi
- Bioprocess Engineering Laboratory (BPEL), Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, 3158777871 Karaj, Iran
| | - H. Kaini
- Bioprocessing and Biodetection Lab (BBL), Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, 3158777871 Karaj, Iran
| | - A. Aghakhani
- Bioprocess Engineering Laboratory (BPEL), Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, 3158777871 Karaj, Iran
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22
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Shah YA, Saeed F, Afzaal M, Ahmad A, Hussain M, Ateeq H, Khan MH. Biochemical & nutritional properties of wheat bulgur: a review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yasir Abbas Shah
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Farhan Saeed
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Muhammad Afzaal
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Aftab Ahmad
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Muzzamal Hussain
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Huda Ateeq
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Mujahid Hassan Khan
- Department of Food Sciences Government College University Faisalabad Pakistan
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23
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Majzoobi M, Ghiasi F, Eskandari MH, Farahnaky A. Roasted Wheat Germ: A Natural Plant Product in Development of Nutritious Milk Pudding; Physicochemical and Nutritional Properties. Foods 2022; 11:foods11121815. [PMID: 35742013 PMCID: PMC9222632 DOI: 10.3390/foods11121815] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 06/17/2022] [Accepted: 06/17/2022] [Indexed: 12/10/2022] Open
Abstract
Wheat germ has been recognized as an economical source of high-quality plant proteins and bioactive compounds for food fortification. Thus, it can be used for valorization of food products as a feasible strategy to enhance the nutritional quality and reduce wheat milling waste. In this research roasted wheat germ (RG) was added in formulation of egg-free milk pudding to enhance its nutritional value and the effects of RG particle size (125, 210 and 354 μm) and quantity (0.0, 2.5, 5.0, 7.5 and 10%) on the quality, nutritional and sensory properties of the resulting pudding were investigated. Reducing the particle size of RG significantly altered its chemical composition but had no significant effect on its antioxidant activity. Increasing the level of RG in the pudding, reduced pH and syneresis while increased dry matter content, hardness, cohesiveness and gumminess of the product. The quantity of RG had more effects on physicochemical properties of the puddings than changing the particle size. Based on the sensory evaluation results, the most acceptable sample was obtained by addition of 7.5% RG with a particle size of 125 μm.
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Affiliation(s)
- Mahsa Majzoobi
- Biosciences and Food Technology, School of Science, RMIT University, Bundoora Campus, Melbourne, VIC 3083, Australia;
- Correspondence:
| | - Fatemeh Ghiasi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran; (F.G.); (M.H.E.)
| | - Mohammad Hadi Eskandari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran; (F.G.); (M.H.E.)
| | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, RMIT University, Bundoora Campus, Melbourne, VIC 3083, Australia;
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24
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Identification of Deoxynivalenol and Degradation Products during Maize Germ Oil Refining Process. Foods 2022; 11:foods11121720. [PMID: 35741918 PMCID: PMC9223215 DOI: 10.3390/foods11121720] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 06/07/2022] [Accepted: 06/07/2022] [Indexed: 11/25/2022] Open
Abstract
Deoxynivalenol (DON) contamination in germs and germ oil is posing a serious threat to food and feed security. However, the transformation pathway, the distribution of DON, and its degradation products in edible oil refining have not yet been reported in detail. In this work, we systematically explored the variation of DON in maize germ oil during refining and demonstrated that the DON in germ oil can be effectively removed by refining, during which a part of DON was transferred to the wastes, and another section of DON was degraded during degumming and alkali refining. Moreover, the DON degradation product was identified to be norDON B by using the ultraviolet absorption spectrum, high-performance liquid chromatography (HPLC), ultra-high-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF MS), and nuclear magnetic resonance (NMR) methods, and the degradation product was found to be distributed in waste products during oil refining. This study provides a scientific basis and useful reference for the production of non-mycotoxins edible oil by traditional refining.
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25
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Perri G, Greco Miani M, Amendolagine G, Pontonio E, Rizzello CG. Defatted durum wheat germ to produce type-II and III sourdoughs: Characterization and use as bread ingredient. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113566] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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26
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Ultrafiltration for Homogenization of Wheat Germ Oil:Water System: Droplet Size Distribution and Stability of Emulsion. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02832-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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27
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Lai QD, Huynh TTL, Doan NTT, Nguyen HD. Particle size distribution and homogenisation efficiency in high‐pressure homogenisation of wheat germ oil‐water system. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15760] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Quoc Dat Lai
- Department of Food Technology Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam
| | - Thi Thuy Loan Huynh
- Department of Food Technology Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam
- Faculty of Medicine Dong Nai Technology University 05 Nguyen Khuyen Street Dong Nai Province Vietnam
| | - Ngoc Thuc Trinh Doan
- Department of Food Technology Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam
| | - Hoang Dung Nguyen
- Department of Food Technology Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam
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28
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Atudorei D, Atudorei O, Codină GG. The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality. PLANTS 2022; 11:plants11091225. [PMID: 35567225 PMCID: PMC9105507 DOI: 10.3390/plants11091225] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 04/28/2022] [Accepted: 04/28/2022] [Indexed: 11/16/2022]
Abstract
The research focused on the effect of germinated chickpea flour (GCF) in a lyophilized form on dough rheology, microstructure and bread quality. The GCF addition levels in refined wheat flour with a low α-amylase activity were 5%, 10%, 15% and 20%, up to an optimum falling number value of the mixed flour. Generally, the dough rheological properties of water absorption, tolerance to mixing, dough consistency, dough extensibility, index of swelling, baking strength and loss tangent (tan δ) for the temperature sweep test decreased with the increased level of GCF addition, whereas the total volume of gas production and G′ and G″ modules for the temperature sweep test increased. Dough microstructure analyzed by epifluorescence light microscopy (EFLM) clearly showed a change in the starch and gluten distribution from the dough system by an increase in protein and a decrease in starch granules phase with the increased level of GCF addition in wheat flour. The bread physical characteristics (loaf volume, porosity, elasticity) and sensory ones were improved with up to 15% GCF addition in wheat flour. The bread firmness increased, whereas the bread gumminess, cohesiveness and resilience decreased with increased GCF addition in wheat flour. The bread crust and crumb color of the bread samples become darker with an increased GCF addition in the bread recipe.
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29
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Effect of Durum Wheat Oil on the Physico-Chemical and Sensory Features of Biscuits. Foods 2022; 11:foods11091282. [PMID: 35564004 PMCID: PMC9105464 DOI: 10.3390/foods11091282] [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: 03/29/2022] [Revised: 04/22/2022] [Accepted: 04/26/2022] [Indexed: 01/07/2023] Open
Abstract
Lipids play an important role in defining the overall quality of biscuits, particularly in terms of resistance to oxidation, as well as for their influence on textural and sensorial properties. The aim of this work was to investigate the effects of durum wheat oil on the physico-chemical and sensory features of biscuits. Control biscuits (C) prepared with the commonly used sunflower oil were compared with samples prepared with durum wheat oil at 50% (D50) and 100% replacement levels (D100). The reformulated biscuits were very rich in tocols, especially tocotrienols (982.9, 635.2, and 64.1 mg/kg on lipid fraction weight in D100, D50, and C, respectively). The higher content of antioxidants extended the resistance to the oxidation of biscuits (induction time = 53.61, 70.87, and 79.92 h in C, D50, and D100, respectively). D100 showed the lowest amounts of triacylglycerol oligopolymers and oxidized triacylglycerols, and the lowest amounts of the volatile markers of lipid oxidation (hexanal and nonanal). The use of durum wheat oil did not affect the sensorial and textural properties, compared to C. This study suggests that durum wheat oil could be effectively used in biscuit-making to decrease the oxidative phenomena and increase the bioactives of the end-products.
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30
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Koç A, Erbaş M. Investigation of sorption isotherms of wheat germ for its effect on lipid oxidation. J Food Sci 2022; 87:2072-2082. [PMID: 35415844 DOI: 10.1111/1750-3841.16133] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 02/23/2022] [Accepted: 03/07/2022] [Indexed: 11/30/2022]
Abstract
This research aimed to investigate the oxidation and sorption isotherm properties of wheat germ and to determine monolayer moisture content (m0 ) in particular, because it has a limiting effect on lipid oxidation. This research comprised two stages. The first stage was the determination of sorption properties and m0 at three temperatures (15, 25, and 35°C). The second stage of the research was to investigate lipid oxidation properties of stored wheat germ at two different temperatures (4 and 25°C) and m0 for 28 days. As a result, it was determined that wheat germ has a Type II sorption isotherm, Halsey is the best fitting sorption equation, and the average m0 is 4.25 g moisture per 100 g dry matter. Furthermore, the free fatty acid and peroxide value of wheat germ oil increased with increasing storage moisture content and temperature, determined as 12.63% and 5.01 mEqO2 /kg on average, respectively. In conclusion, storage of impermeably packaged wheat germ at low temperature and m0 content is an applicable method for decreasing rancidity and prolonging shelf-life.
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Affiliation(s)
- Andaç Koç
- Department of Food Engineering, Faculty of Engineering, Akdeniz University, Antalya, Turkey
| | - Mustafa Erbaş
- Department of Food Engineering, Faculty of Engineering, Akdeniz University, Antalya, Turkey
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31
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Meriles SP, Steffolani ME, Penci MC, Curet S, Boillereaux L, Ribotta PD. Effects of low-temperature microwave treatment of wheat germ. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2538-2544. [PMID: 34687455 DOI: 10.1002/jsfa.11595] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 10/13/2021] [Accepted: 10/23/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Wheat germ has a great potential byproduct in food formulations for its outstanding nutritional value. To allow valorization, there is a need to inactivate endogenous enzymes such as lipases to avoid lipid oxidation. In the present study, the effects of microwaves on enzyme activity, as well as on functional and physical properties of wheat germ, were evaluated. Microwave treatments were performed at 50, 60 and 70 °C for 5-20 min. RESULTS Lipase activity was severely affected at 60 and 70 °C in contrast to lipoxygenase. Microwave treatment did not cause changes in germ moisture content or color parameters. No significant changes were observed in equilibrium moisture content when comparing the adsorption and desorption processes of raw and microwave-treated wheat germ. The best model to describe sorption process was the Guggenheim-Anderson-De Boer equation. According to the dielectric properties of raw wheat germ, it could be considered as transparent to energy (ε' < 1.87 and ε'' < 0.35). Thermal analysis of proteins showed a low denaturation degree (below 35% to raw material). In addition, some functional properties were enhanced such as oil retention capacity. Conformational changes as a result of microwave treatment were associated with the slight decline observed on the monolayer moisture content. CONCLUSION Microwave treatments of wheat germ at 60 and 70 °C were effective for lipase inactivation. Physical properties did not change drastically after the treatments. Microwave-treated wheat germ could be a good source of high-protein ingredient in food product development. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Silvina P Meriles
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC CONICET), Córdoba, Argentina
| | - Maria E Steffolani
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC CONICET), Córdoba, Argentina
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Maria C Penci
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC CONICET), Córdoba, Argentina
- Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina
| | | | | | - Pablo D Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC CONICET), Córdoba, Argentina
- Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina
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32
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Wheat Germ and Lipid Oxidation: An Open Issue. Foods 2022; 11:foods11071032. [PMID: 35407119 PMCID: PMC8997883 DOI: 10.3390/foods11071032] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 03/30/2022] [Accepted: 03/31/2022] [Indexed: 11/17/2022] Open
Abstract
Wheat germ (WG)’s shelf life after the milling process is incredibly short because of the presence of enzymes that aggravate the oxidation process; thus, stabilization is required in order to exploit the nutrients and bioactive compounds within WG. The critical point for the oxidation process is the mechanical treatment used to separate WG from the kernel, which exposes the lipid fraction to the air. Showing the connection between the quality of durum wheat, considering its storage management, and wheat germ oil (WGO), extracted with a cold press, solvent and supercritical CO2, is the aim of the study. The acidity and peroxide values were analyzed to evaluate lipid oxidation, while fatty acids, tocols, sterols and policosanols were evaluated for WGO characterization. The first fundamental step to control lipid oxidation is raw material management. Subsequently, the tempering phase of durum wheat, which is applied before the degermination process, is the most critical point for oxidation to develop because of the increase in moisture in the caryopsis and the activation of lipase and lipoxygenase. This represents a paradox: in order to stabilize the germ with degermination, first it seems inevitable to carry out a process that destabilizes it. To retains its highest quality, this will lead to a better use of the whole grain by reducing WG and by-product waste.
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33
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Meriles SP, Penci MC, Curet S, Boillereaux L, Ribotta PD. Effect of microwave and hot air treatment on enzyme activity, oil fraction quality and antioxidant activity of wheat germ. Food Chem 2022; 386:132760. [PMID: 35339076 DOI: 10.1016/j.foodchem.2022.132760] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 03/15/2022] [Accepted: 03/19/2022] [Indexed: 01/27/2023]
Abstract
The aim of this work was to study the effects of microwaves (MW) and hot air (HA) treatments on enzyme activities and quality parameters in wheat germ (WG). Both MW and HA were effective at inactivating lipases. MW treatment inactivated lipases more at lower temperatures (60 and 70 °C) than HA (150-200 °C). Peroxide values, acidity, and fatty acid profiles of WG oil remained unaltered after HA and MW treatments. Loss of α-tocopherol contents was observed following HA treatment, but total tocopherol content remained above 77% baselines values in all treated samples. The main antioxidant mechanism of WG extracts was associated with inactivation of radicals, rather than reducing capacity. MW treatment at 60 and 70 °C enhanced radical scavenging activity, while total polyphenol contents and reducing capacities were negatively affected. Therefore, MW treatment is a promising technology to stabilise WG, retaining quality and antioxidant activity.
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Affiliation(s)
| | - Maria Cecilia Penci
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC CONICET). Córdoba, Argentina; Departamento de Química Industrial y Aplicada. Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba. Córdoba, Argentina; Instituto de Ciencia y Tecnología de los Alimentos (ICTA - FCEFyN), Universidad Nacional de Córdoba. Universidad Nacional de Córdoba. Córdoba, Argentina
| | | | | | - Pablo Daniel Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC CONICET). Córdoba, Argentina; Departamento de Química Industrial y Aplicada. Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba. Córdoba, Argentina; Instituto de Ciencia y Tecnología de los Alimentos (ICTA - FCEFyN), Universidad Nacional de Córdoba. Universidad Nacional de Córdoba. Córdoba, Argentina.
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34
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Lamine M, Gargouri M, Rahali FZ, Hamdi Z, Mliki A. Local Tunisian durum wheat landraces revisited and rediscovered through modern integrative GC–TOF-MS™-based lipidomic profiling and chemometric approaches. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03958-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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35
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Fan L, Yang M, Ma S, Huang J. Isolation, purification, and characterization of the globulin from wheat germ. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15542] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Ling Fan
- Food and Pharmacy College Xuchang University Xuchang Henan 461000 China
| | - Mingqian Yang
- College of Biological Engineer Henan University of Technology Zhengzhou Henan 450001 China
| | - Sen Ma
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Jihong Huang
- Food and Pharmacy College Xuchang University Xuchang Henan 461000 China
- College of Biological Engineer Henan University of Technology Zhengzhou Henan 450001 China
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Wu F, Tian F, Jin Z, Liu J, Jin W, Chen X, Wang Z, Jia X, Liu B, Liu L, Shen W. Antioxidant capacities of heat‐treated wheat germ and extruded compounded bran. Cereal Chem 2022. [DOI: 10.1002/cche.10520] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Fan Wu
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan China
| | - Fulin Tian
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan China
| | - Zhou Jin
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan China
| | - Jing Liu
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan China
| | - Weiping Jin
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) Ministry of Education Wuhan China
| | - Xuan Chen
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) Ministry of Education Wuhan China
| | - Zhan Wang
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) Ministry of Education Wuhan China
| | - Xiwu Jia
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) Ministry of Education Wuhan China
| | - Benguo Liu
- School of Food Science Henan Institute of Science and Technology Henan China
| | - Lingyi Liu
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) Ministry of Education Wuhan China
| | - Wangyang Shen
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) Ministry of Education Wuhan China
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37
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Degradation kinetic modeling of bioactive compounds and enzyme activity in wheat germ during stabilization. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112501] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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38
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Çakır N, Bilgiçli N, Yaver E. Impact of xylanase-treated wheat milling by-products on the physical and chemical properties of cakes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6331-6337. [PMID: 33969888 DOI: 10.1002/jsfa.11303] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 04/01/2021] [Accepted: 05/10/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Wheat milling by-products (germ and bran) are rich in dietary fiber, protein, vitamins, minerals and antioxidants. In this study, wheat milling by-products (bran obtained by debranning (BOD), coarse bran, fine bran and wheat germ) were used in the production of cake at different ratios (0-30%) after treatment with xylanase. Xylanase was used to improve the technological properties of the by-products and thus improve end-product quality. RESULTS As the by-products ratio increased in cake formulation, ash, protein, fat, crude fiber, phytic acid and mineral content significantly (P < 0.05) increased. In terms of by-product type, phytic acid content of the cakes changed between 1.14 and 2.55 g kg-1 , and the lowest value was obtained in cakes prepared with BOD. The highest protein, Mn and Zn contents were found in cake samples containing wheat germ, whereas the addition of BOD revealed greater crude fiber, Ca and Fe levels in cake samples than the other by-products. Xylanase treatment resulted in increments in volume and decrements in hardness and color lightness values of cakes. CONCLUSION This study demonstrated that the use of the wheat by-products after treatment with xylanase had an improving effect on the quality and nutritive value of cakes. The results obtained in this study provided a basis for the use of xylanase in enriched cake production. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Nurşen Çakır
- Department of Food Engineering, Engineering and Architecture Faculty, Necmettin Erbakan University, Konya, Turkey
| | - Nermin Bilgiçli
- Department of Food Engineering, Engineering and Architecture Faculty, Necmettin Erbakan University, Konya, Turkey
| | - Elif Yaver
- Department of Food Engineering, Engineering and Architecture Faculty, Necmettin Erbakan University, Konya, Turkey
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39
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Microwave-assisted enzymatic hydrolysis of wheat germ albumin to prepare polypeptides and influence on physical and chemical properties. Food Chem 2021; 374:131707. [PMID: 34896955 DOI: 10.1016/j.foodchem.2021.131707] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 11/17/2021] [Accepted: 11/26/2021] [Indexed: 01/16/2023]
Abstract
Wheat germ albumin (WGA) is rich in nutrients and contains a number of antioxidant polypeptides. The effects of microwave-assisted alkaline protease, neutral protease, papain and compound protease on the degree of hydrolysis of WGA and the clearance rate of DPPH• were comparatively studied. The results showed that papain had the best proteolytic activity. The functional properties of WGA and its hydrolysis polypeptides were determined. The results showed that the solubility of WGA increased after papain hydrolysis, and the apparent viscosity and foam stability reduced. Compared with the amino acids of WGA, the proportions of proline, histidine, glycine, lysine, and glutamic acid in the enzymatic hydrolysis products increased, while the proportions of leucine, phenylalanine, arginine and isoleucine decreased. After papain hydrolysis, the surface structure was loose, and the surrounding blocks became more rounded.
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40
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The effect of kneading speed on breadmaking from unrefined wheat flour dough. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03901-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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41
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Starzyńska-Janiszewska A, Stodolak B, Mickowska B, Socha R. Fermentation with edible Rhizopus strains as a beneficial alternative method in wheat germ cake processing. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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42
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Rodionova N, Popov E, Zakharova N, Pozhidaeva E, Derkanosova A, Tychinin N, Khitrov A, Syromyatnikov M. Assessment of the effect of bioactive nutrients and probiotic microorganisms on the parameters of lipid metabolism in the body. POTRAVINARSTVO 2021. [DOI: 10.5219/1685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of the work is a comparative study of the effect of vegetable nutrients - wheat germ oil (WGO), flour from wheat germ cake (WGC), and animal - concentrated tissue fish oil, origin on lipid metabolism indicators of students and university teachers, as well as an assessment of the probiotic factor in increasing the effectiveness of the target biologically active substances. The data obtained confirm the relation between the nutritional sufficiency of the body and the increase in lipid metabolism effectiveness and atherosclerosis risk reduction in students and teachers of an engineering university with the daily use of bioactive nutrients: WGO, WGCF, CTFO and their combinations with the biomass of lactobacilli and bifidobacteria consortium. The lipid metabolism was evaluated based on the analysis of indicators of the total cholesterol (TC) concentrations, high-density lipoproteins (HDL), low-density lipoproteins (LDL), triglycerides (TG), atherogenic index (AI). The values of these indicators were recorded before and after daily consuming the study foods for 30 days. The data obtained were analyzed for 3 age groups: 16 – 24, 25 – 44, and 45 – 65. It was found that WGO has the most effective antiatherosclerotic effect; the decrease in the TC level was 6.4%, the increase in the HDL concentration was 13.7%, the decrease in the LDL concentration was 11.3%, the decrease in the TG concentration was 17.1%, and the AI decreased by 22.6%, respectively. With WGCF, the changes in the studied parameters were 6.0, 12.3, 13.1, 13.1, and 22.1%, respectively. Together with probiotics WGO effectiveness increased in terms of the reduced TC level (1.9%), increased HDL concentration (8.2%), decreased LDL concentration (2.5%), reduced TG concentration (5.7%), and decreased AI (6.3%) for CTFO by 9.1, 26.1, 14.7, 24.1 and 31.2%, respectively. Thus, the dynamics of lipid metabolism indices objectively testifies to the positive effect of bioactive nutrients on human health indicators.
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Kublicki M, Koszelewski D, Brodzka A, Ostaszewski R. Wheat germ lipase: isolation, purification and applications. Crit Rev Biotechnol 2021; 42:184-200. [PMID: 34266327 DOI: 10.1080/07388551.2021.1939259] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
In recent years, wheat germ lipase (WGL) is attracting considerable interest. To date, several WGL applications have already been described: (i) fats and oils modification; (ii) esterification reactions in organic media, accepting a wide range of acids and alcohols as substrates; (iii) the asymmetric resolution of various chiral racemic intermediates; (iv) more recently, the promiscuous activity of WGL has been shown in carbon-carbon bond formation. To date, no crystallographic structure of this enzyme has been published, which means its activity, catalytic potential and substrate scope is being assessed empirically. Therefore, new catalytic activities of this enzyme are constantly being discovered. Taking into account the emergency and the current interest in environmentally sustainable processes, this review aims to highlight the origin, isolation, stabilization by immobilization and applications of the wheat germ lipase.HIGHLIGHTSWheat germ as an inexpensive source of biocatalystsWheat germ lipase an efficient catalyst for various chemical transformationsWheat germ lipase in food productionIndustrial applications of wheat germ lipaseWheat germ lipase as a promiscuous biocatalystImmobilization of wheat germ lipase as a method of stabilization.
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Affiliation(s)
- Marcin Kublicki
- Institute of Organic Chemistry, Polish Academy of Sciences, Warszawa, Poland
| | - Dominik Koszelewski
- Institute of Organic Chemistry, Polish Academy of Sciences, Warszawa, Poland
| | - Anna Brodzka
- Institute of Organic Chemistry, Polish Academy of Sciences, Warszawa, Poland
| | - Ryszard Ostaszewski
- Institute of Organic Chemistry, Polish Academy of Sciences, Warszawa, Poland
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44
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Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour. Foods 2021; 10:foods10071542. [PMID: 34359411 PMCID: PMC8304690 DOI: 10.3390/foods10071542] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 06/27/2021] [Accepted: 06/28/2021] [Indexed: 01/31/2023] Open
Abstract
Germinated bean flour (GBF) was obtained and incorporated in different levels (5%, 10%, 15%, 20% and 25%) into dough and bread made from refined wheat flour. The incorporation of GBF into wheat flour led to a decrease of the water absorption value, dough consistency, baking strength, extensibility and improved tolerance for mixing, total gas production and α-amylase activity. Tan δ increased in a frequency-dependent manner for the samples with a GBF addition, whereas the G’ and G” decreased with the increased value of the temperature. According to the microscopic structures of the dough samples, a decrease of the starch area may be clearly seen for the samples with high levels of GBF addition in wheat flour. The bread evaluation showed that the specific volume, porosity and elasticity increased, whereas the firmness, gumminess and chewiness decreased up to a level of 15% GBF addition in wheat flour. The color parameters L*, a* and b* of the bread samples indicated a darkening effect of GBF on the crumb and crust. From the sensory point of view, the bread up to a 15% GBF addition was well-appreciated by the panelists. According to the data obtained, GBF could be recommended for use as an improver, especially up to a level of 15% addition in the bread-making industry.
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45
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The effect of gradual flour addition during kneading on wholewheat dough properties and bread quality. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111564] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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46
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Ma S, Zhan J, Wang Z, Zhou P, Zhu Q, Wang X. Effect of baked wheat germ on the rheology and fermentation properties of steamed bread dough. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15546] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sen Ma
- School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Jing Zhan
- School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Zhen Wang
- School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Peng Zhou
- School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Qi Zhu
- School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Xiaoxi Wang
- School of Food Science and Technology Henan University of Technology Zhengzhou China
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47
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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.
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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.
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Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges-A review. Food Chem 2021; 360:130038. [PMID: 34020364 DOI: 10.1016/j.foodchem.2021.130038] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 05/06/2021] [Accepted: 05/06/2021] [Indexed: 12/11/2022]
Abstract
Increasing the intake of whole-wheat flour (WWF) products is one of the methods to promote health. Sourdough fermentation is increasingly being used in improving the quality of WWF products. This review aims to analyze the effect of sourdough fermentation on WWF products. The effects of sourdough on bran particles, starch, and gluten, as well as the rheology, antinutritional factors, and flavor components in WWF dough/products are comprehensively reviewed. Meanwhile, sourdough fermentation technology has a promising future in reducing anti-nutritional factors and toxic and harmful substances in WFF products. Finally, researchers are encouraged to focus on the efficient strain screening and metabolic pathway control of sourdough for WWF products, as well as the use of bran pre-fermentation and integrated biotechnology to improve the quality of whole-wheat products. This review provides a comprehensive understanding of the effect of sourdough fermentation technology on wholemeal products to promote WWF production.
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49
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Liu J, Zhang J, Wang W, Hou H. Effects of microwave treatment on the stability and antioxidant capacity of a functional wheat bran. Food Sci Nutr 2021; 9:2713-2721. [PMID: 34026084 PMCID: PMC8116850 DOI: 10.1002/fsn3.2230] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Revised: 02/28/2021] [Accepted: 03/01/2021] [Indexed: 11/11/2022] Open
Abstract
A functional wheat bran (FWB) was obtained from wheat grains that were rich in wheat aleurone. The effects of the microwave (MW) power (2.5, 5.0, 7.5, and 10.0 kW) and treatment time (15, 30, 60, 90, and 120 s) on the moisture and free fatty acid (FFA) content, lipase activity, and antioxidant activity of the FWB were investigated. The purpose of this study is to stabilize the FWB against lipid oxidation and rancidity and as much as possible to retain its antioxidant activities. MW treatment significantly decreased the FFA content, moisture content, and lipase activity of the FWB. Moreover, MW treatment significantly increased the total phenolic content (TPC) and antioxidant activity of the FWB without drastically altering its color. MW treatment at 7.5 kW and 120 s was found to be optimal for stabilizing the FWB and increasing its antioxidant activity. The stabilized FWB was proven to be far more stable than the control FWB during storage. Thus, MW treatment is an effective stabilization method for the storage and utilization of FWB. Additional research is needed for the exact mechanism of the decrease of FFA content and increase of antioxidant activity of FWB induced by MW treatment.
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Affiliation(s)
- Jing Liu
- Engineering and Technology Center for Grain Processing of Shandong ProvinceCollege of Food Science and EngineeringShandong Agricultural UniversityTai'anChina
| | - Jinli Zhang
- Engineering and Technology Center for Grain Processing of Shandong ProvinceCollege of Food Science and EngineeringShandong Agricultural UniversityTai'anChina
| | - Wentao Wang
- Engineering and Technology Center for Grain Processing of Shandong ProvinceCollege of Food Science and EngineeringShandong Agricultural UniversityTai'anChina
| | - Hanxue Hou
- Engineering and Technology Center for Grain Processing of Shandong ProvinceCollege of Food Science and EngineeringShandong Agricultural UniversityTai'anChina
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50
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Tavoletti S, Pasquini M, Mozzon M, Servadio D, Merletti A, Mannozzi C, Foligni R. Discrimination among varieties of Triticum turgidum subspecies (dicoccon, turanicum and durum) based on the fatty acid profile. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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