Processing in the food chain: do cereals have to be processed to add value to the human diet?

Nutritional Quality of Breakfast Cereals on the French, Belgian and Luxembourg Markets: Which Cereals for Children?

Objective: Analyse the breakfast cereal market to help to help healthcare professionals to guide parents in choosing healthy products for their children. Study design: Observational study of the breakfast cereals available in the biggest supermarkets, discount stores and organic chains in France, Belgium and Luxembourg. Methods: An analysis of nutritional qualities using three indicators: Nutri-Score (initial and modified version), WHO Europe nutrient profile model, and Nova. Results: 645 products were listed; 559 excluding duplicates. A total of 28.8% are marketed to children and make up the group of "children's" cereals, 62.1% of cereals are Muesli, Oats and other cereal flakes (MOCF), and 54.9% are "organic". The study shows that "children's" cereals have a poorer nutritional profile: a higher proportion of Nutri-Score D, higher sugar content, lower fibre content, less conformity with the WHO Europe nutrient profile model and a higher proportion ofultra-processed. On the other hand, MOCF and "organic" products generally have a better nutritional profile: less sugar, more fibre, more Nutri-Score A, less Nutri-Score D and fewer ultra-processed products. Conclusions: Parents should therefore opt for cereals that do not bear any reference to children on the packaging.

Comparative Evaluation of the Sensory Qualities of Refined and Wholegrain Rice as Ingredients within Mixed Dishes

Low wholegrain food consumption is a leading dietary risk for avoidable morbidity and mortality globally, with limited sensory acceptability suggested to be a challenge for changing behaviour. This study aimed to evaluate the sensory acceptability of both wholegrain (brown) and refined (white) rice in common preparations. Four brown- and white-rice-containing dishes (Garlic Rice, Rice and Beans, Jollof Rice, and Rice Pudding) were tested. Quantitative (five-point scales) and qualitative (open question responses) sensory information were collected for dish appearance, aroma, taste, and texture. All four characteristics were scored equally acceptable in Rice and Beans and Rice Pudding (p > 0.05) between paired comparisons for brown and white rice. Scores were significantly lower for all characteristics for Jollof Rice (p ≤ 0.002), and lower for Aroma (median (lower quartile-upper quartile)) for brown (3.5 (3-4)) vs. white rice (4 (4-5)), p = 0.006). Appearance (brown (3 (3-4)) vs. white rice (4 (3.25-5)), p = 0.012), and Texture (brown 3 (2.25-4) vs. white rice (4 (4-5)), p < 0.001) for Garlic Rice. Familiarity and appealingness were qualitative themes aligned with the higher acceptability of white-rice-containing dishes. Certain dishes appear to mask key negative sensory attributes of wholegrain foods, possibly representing a means to increase wholegrain ingredient acceptability, thereby potentially improving individual/population-level intake.

Sorghum and health: An overview of potential protective health effects

Whole-grain sorghum foods may elicit health-promoting effects when consumed regularly in the diet. This review discusses key functional sorghum grain constituents, including dietary fiber, slowly digestible and resistant starches, lipids, and phytochemicals and their effects on metabolic processes that are associated with the development of chronic diseases, such as heart disease and diabetes. Currently, the range of sorghum food products available to consumers is limited globally, hindering the potential consumer benefits. A collaborative effort to innovate new product developments is therefore needed, with a focus on processing methods that help to retain the grain's favorable nutritive, health-enhancing, and sensory attributes. Evidence for sorghum's purported health effects, together with evidence of impacts of processing on different sorghum foods, are presented in this review to fully elucidate the potential of sorghum grain to confer health benefits to humans.

Extending shelf life and optimizing effective parameters by using clove oil (Syzygium aromaticum oleum)/orange oil (Citrus aurantium var dulcis oleum) in bread: thermal, morphological and sensory approach

The aim of the present study was to extend the shelf life of bread by using organic additives and optimization techniques. Quadruple effects of temperature (-18, + 4, + 20 °C), clove oil (0, 1, 2%), orange oil (0, 1, 2%), residence time (7, 14, 21 days) were investigated to determine optimum bread as moisture response. Quadratic model was found to be suitable with an accuracy of 0.9854 for moisture response. Rheological properties remained intact for 7 days at 20 °C in bread with 1% clove oil and 1% orange oil added. The effect of 4 effective parameters from 3 levels was examined with Box-Behnken in Design Expert. Optimum and control samples at two different temperatures were determined with SEM, TG-DTA and polarized light microscope. Consumer survey was conducted as appearance, colour, smell for optimum, control samples for bread and cake. It was concluded that bread samples could be stored with clove and orange oil at + 20 °C with period of 7 days without losing their quality properties.

Graphical abstract

Agro-Food Waste as an Ingredient in Functional Beverage Processing: Sources, Functionality, Market and Regulation

Waste generated from the agro-food industry represents a concerning environmental, social and economic issue. The Food and Agriculture Organization of the United Nations defines food waste as all food that decreases in quantity or quality to the extent that it is thrown out by food service providers and consumers. The FAO reports that 17% of worldwide food production may be wasted. Food waste may include fresh products, food close to the expiration date discarded by retailers and food products from household kitchens and eating establishments. However, food waste offers different possibilities to extract functional ingredients from different sources, such as dairy, cereals, fruits, vegetables, fibers, oils, dye and bioactive compounds. The optimization of agro-food waste as an ingredient will help in the development and innovation of food products to generate functional food and beverages to prevent and treat several diseases in consumers.

Physicochemical and Sensory Properties and Shelf Life of Block-Type Processed Cheeses Fortified with Date Seeds (Phoenix dactylifera L.) as a Functional Food

Processed cheese has rapidly been established as a commercial product in recent years. A new ingredient, a byproduct from date fruit seed (DFS), was obtained and tested as a fortified fiber from food industrial waste in block-type processed cheese. This is the first inclusive investigation to report such a test. Different concentrations of DFS (0%, 5%, 10%, 15%, and 20%) were added to block-type processed cheese as a partial substitution for butter. The current investigation was undertaken to estimate the impact of the partial substitution of butter by DFS and its effect on the product's quality in terms of its shelf life and physicochemical, microstructure, color, and sensory properties. Quality was assessed over a 150-day storage period. The results indicate that adding DFS to cheese increased its nutritional value due to the addition of fiber. Additionally, the texture profile of cheese was decreased in terms of hardness, adhesion, springiness, and cohesiveness. The overall structure of cheeses became less compact and had a more open cheese network, which increased with increasing DFS% and duration of storage. Moreover, DFS exhibited the darkest color with increasing ratios of supplementary DFS and duration of storage. Based on the results found in the present investigation, it was concluded that an acceptable quality of block-type processed cheese could be achieved using DFS fiber at 5% and 10% levels of fortification.

Microsatellite markers-aided dissection of iron, zinc and cadmium accumulation potential in Triticum aestivum

Background

Wheat is a staple cereal food around the globe. It provides a significant source of proteins, carbohydrates, and other micronutrients to humans. When grown on cadmium (Cd) contaminated soils, the uptake of trace elements e.g., iron (Fe) and zinc (Zn) has also been affected drastically that in turn affected the wheat grain.

Methods

In this study, wheat accessions were used to investigate the impact of soil application of Zn (5 mg/kg, 20 mg/kg) and Cd (0 mg/kg, 10 mg/kg) on accumulation of these elements in wheat grains. A total of 45 Fe, Zn, and Cd transporter-related genes were used to design 101 gene-specific SSR (simple sequence repeat) markers.

Results

In response to Cd stress, application of 20 mg/Kg Zn improved Fe (64.6 ug/g) and Zn (48.3 ug/g) accumulation in wheat grains as well as agronomic traits. Marker trait association revealed that SSR markers based on NAM-B1 gene (PR01 and PR02) were associated with Zn accumulation. Similarly, SSR markers based on TaVTL5-2B_5 (PR19 PR20), TaVTL5-2B_2 (PR25, PR26), TaVTL5-2D_3 (PR30), TaVTL2-2A (PR31), TaVTL1-6A (PR32), and TaVTL2-2D_1 (PR37) were significantly associated with Fe accumulation, while HMA3-5B1 (PR62) and TaNRAMP3-7D (PR89) were linked to Cd accumulation in grains. The highly associated markers may be used in marker-assisted selection of suitable wheat genotypes for breeding bio-fortified varieties with low Cd accumulation.

Date Seeds Flour Used as Value-Added Ingredient for Wheat Sourdough Bread: An Example of Sustainable Bio-Recycling

Our study proposed date seeds flour (DSF) as an innovative ingredient for sourdough bread production through sustainable bio-recycling. We isolated autochthonous lactic acid bacteria and yeasts from DSF and DSF-derived doughs to build up a reservoir of strains from which to select starters ensuring rapid adaptation and high ecological fitness. The screening based on pro-technological criteria led to the formulation of a mixed starter consisting of Leuconostoc mesenteroides, Lactiplantibacillus plantarum, and Saccharomyces cerevisiae strains, which allowed obtaining a mature type I sourdough after consecutive refreshments, in which an aliquot of the durum wheat flour (DWF) was replaced by DSF. The resulting DSF sourdough and bread underwent an integrated characterization. Sourdough biotechnology was confirmed as a suitable procedure to improve some functional and sensory properties of DWF/DSF mixture formulation. The radical scavenging activity increased due to the consistent release of free phenolics. Perceived bitterness and astringency were considerably diminished, likely because of tannin degradation.

Biological Properties of Vitamins of the B-Complex, Part 1: Vitamins B1, B2, B3, and B5

This review summarizes the current knowledge on essential vitamins B1, B2, B3, and B5. These B-complex vitamins must be taken from diet, with the exception of vitamin B3, that can also be synthetized from amino acid tryptophan. All of these vitamins are water soluble, which determines their main properties, namely: they are partly lost when food is washed or boiled since they migrate to the water; the requirement of membrane transporters for their permeation into the cells; and their safety since any excess is rapidly eliminated via the kidney. The therapeutic use of B-complex vitamins is mostly limited to hypovitaminoses or similar conditions, but, as they are generally very safe, they have also been examined in other pathological conditions. Nicotinic acid, a form of vitamin B3, is the only exception because it is a known hypolipidemic agent in gram doses. The article also sums up: (i) the current methods for detection of the vitamins of the B-complex in biological fluids; (ii) the food and other sources of these vitamins including the effect of common processing and storage methods on their content; and (iii) their physiological function.

Exploring Molecular Insights of Cereal Peptidic Antioxidants in Metabolic Syndrome Prevention

The prevalence of metabolic syndrome (MetS) is presently an alarming public health problem globally. Oxidative stress has been postulated to be strongly correlated with MetS, such as type 2 diabetes, obesity, hypertension, cardiovascular diseases, and certain cancers. Cereals are important staple foods which account for a huge proportion of the human diet. However, owing to recent growing demand and the search for natural antioxidants for the prevention and management of MetS, cereal peptides have gained increasing attention for developing functional ingredients or foods with substantial antioxidant properties. This review explores the current production techniques for cereal peptidic antioxidants and their potential mechanism of action in the prevention and management of MetS.