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Beaulieu JC, Boue SM, Goufo P. Health-promoting germinated rice and value-added foods: a comprehensive and systematic review of germination effects on brown rice. Crit Rev Food Sci Nutr 2023; 63:11570-11603. [PMID: 35816149 DOI: 10.1080/10408398.2022.2094887] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Over the last 30 years, thousands of articles have appeared examining the effects of soaking and germinating brown rice (BR). Variable germination conditions and methods have been employed to measure different health-beneficial parameters in a diverse germplasm of BR. Research results may therefore appear inconsistent with occasional anomalies, and it may be difficult to reach consensus concerning expected trends. Herein, we amassed a comprehensive review on germinated brown rice (GBR), attempting to codify 133 peer-reviewed articles regarding the effects on 164 chemical parameters related to health and nutrition in BR and in value-added food products. The Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA-2020) approach was used to direct the flow of the literature search. A pair-wise comparison t-test was performed to deliver an overall approach indicating when a given compound has been found to significantly increase or decrease through germination, which was grouped into GABA and polyamines, γ-Oryzanol and phytosterols, phenolic compounds, vitamins, proteins and amino acids, starchy carbohydrates, free sugars, lipids, minerals and phytic acid. This resource will stimulate interest in germinating rice and optimistically help increase both production and consumption of highly nutritious, health-beneficial rice with pigmented bran.
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Affiliation(s)
- John C Beaulieu
- Food Processing & Sensory Quality Research Unit, United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana, USA
| | - Stephen M Boue
- Food Processing & Sensory Quality Research Unit, United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana, USA
| | - Piebiep Goufo
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro (UTAD), Vila Real, Portugal
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2
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Guilherme Sebastião V, Batista D, Rebellato AP, Alves Macedo J, Steel CJ. Sustainable production of naturally colored extruded breakfast cereals from blends of broken rice and vegetable flours. Food Res Int 2023; 172:113078. [PMID: 37689858 DOI: 10.1016/j.foodres.2023.113078] [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: 09/21/2022] [Revised: 05/29/2023] [Accepted: 05/30/2023] [Indexed: 09/11/2023]
Abstract
There is a growing demand for practical and healthy food products. Obtaining naturally colored breakfast cereals with the incorporation of functional ingredients is a promising alternative for consumers that are looking for healthiness. This study aimed to evaluate the feasibility of using vegetable flours, rich in pigments, to obtain naturally colored breakfast cereals through thermoplastic extrusion. Vegetables considered "unsuitable for the retail market", classified as "type B", were used to prepare different flours from carrot (CF), spinach (SF) and beetroot (BF). Extrudates were produced from a mixture of 90% broken rice (BR) and 10% vegetable flour (CF, SF or BF). Besides giving the extrudates a natural color, the use of vegetable flours also provided nutritional and functional enrichment due to increased mineral, protein, lipid, fiber and phenolic compound contents, and greater antioxidant capacity. However, some of these components, such as fibers, affect extrudate physical structure and technological characteristics, evidenced by reduced expansion, hardness, paste viscosity and greater interaction with water present in milk under consumption conditions. In general, the evaluated flours proved to be an alternative for imparting a natural color to extruded breakfast cereals, in addition to positively contributing to their nutritional and functional value.
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Affiliation(s)
- Victor Guilherme Sebastião
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, SP, Brazil
| | - Daniel Batista
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, SP, Brazil
| | - Ana Paula Rebellato
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, SP, Brazil
| | - Juliana Alves Macedo
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, SP, Brazil
| | - Caroline Joy Steel
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, SP, Brazil.
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3
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Grain phenolics: critical role in quality, storage stability and effects of processing in major grain crops—a concise review. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04026-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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4
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Rivero Meza SL, Massaretto I, Sinnecker P, Schmiele M, Chang YK, Noldin JA, Lanfer Marquez UM. Impact of thermoplastic extrusion process on chemical, nutritional, technological and sensory properties of gluten‐free breakfast cereals from pigmented rice. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14893] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Silvia Leticia Rivero Meza
- Department of Food Sciences and Experimental Nutrition School of Pharmaceutical Sciences University of São Paulo Av. Professor Lineu Prestes, nº 580 São Paulo São Paulo05508‐900Brazil
- Research, Innovation and Dissemination Centers Food Research Center (FoRC‐CEPID) R. do Lago, nº 250 São Paulo São Paulo05508‐080Brazil
| | - Isabel Massaretto
- Department of Food Sciences and Experimental Nutrition School of Pharmaceutical Sciences University of São Paulo Av. Professor Lineu Prestes, nº 580 São Paulo São Paulo05508‐900Brazil
- Research, Innovation and Dissemination Centers Food Research Center (FoRC‐CEPID) R. do Lago, nº 250 São Paulo São Paulo05508‐080Brazil
| | - Patricia Sinnecker
- Department of Pharmaceutical Sciences Pharmaceutical Inputs and Food Sector Federal University of São Paulo R. São Nicolau, nº 210 Diadema São Paulo09913‐030Brazil
| | - Marcio Schmiele
- Institute of Science and Technology Federal University of Jequitinhonha and Mucuri Valleys Rod. MGT‐367 ‐ Km 583, nº 5000 Diamantina Minas Gerais39100‐000Brazil
| | - Yoon Kil Chang
- Department of Food Technology School of Food Engineering University of Campinas R. Monteiro Lobato, nº 80 Campinas São Paulo13083‐862Brazil
| | - Jose Alberto Noldin
- Rice Research‐Weed Science Agricultural Research and Rural Extension Rod. Antônio Heil, nº 6800 Itajaí Santa Catarina88318‐112Brazil
| | - Ursula Maria Lanfer Marquez
- Department of Food Sciences and Experimental Nutrition School of Pharmaceutical Sciences University of São Paulo Av. Professor Lineu Prestes, nº 580 São Paulo São Paulo05508‐900Brazil
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5
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Toyoizumi T, Kosugi T, Toyama Y, Nakajima T. Effects of high-temperature cooking on the gamma-aminobutyric acid content and antioxidant capacity of germinated brown rice ( Oryza sativa L.). CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1905721] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Tomoyasu Toyoizumi
- Shizuoka Prefectural Research Institute of Agriculture and Forestry, Iwata, Japan
| | - Toru Kosugi
- Shizuoka Prefectural Research Institute of Agriculture and Forestry, Iwata, Japan
| | - Yusuke Toyama
- Shizuoka Prefectural Research Institute of Agriculture and Forestry, Iwata, Japan
| | - Teruko Nakajima
- Shizuoka Prefectural Research Institute of Agriculture and Forestry, Iwata, Japan
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6
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Fu T, Niu L, Wu L, Xiao J. The improved rehydration property, flavor characteristics and nutritional quality of freeze-dried instant rice supplemented with tea powder products. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110932] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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7
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Candal‐Uslu C, Mutlu C, Koç A, Bilgin DG, Erbaş M. A new gluten‐free product: Brown rice bulgur, and its physical and chemical properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15205] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Cihadiye Candal‐Uslu
- Faculty of Engineering Department of Food Engineering Akdeniz University Antalya Turkey
- Faculty of Health Sciences Department of Nutrition and Dietetics Artvin Çoruh University Artvin Turkey
| | - Ceren Mutlu
- Faculty of Engineering Department of Food Engineering Akdeniz University Antalya Turkey
- Faculty of Engineering Department of Food Engineering Balıkesir University Balıkesir Turkey
| | - Andaç Koç
- Faculty of Engineering Department of Food Engineering Akdeniz University Antalya Turkey
| | - Duygu Gizem Bilgin
- Faculty of Engineering Department of Food Engineering Akdeniz University Antalya Turkey
| | - Mustafa Erbaş
- Faculty of Engineering Department of Food Engineering Akdeniz University Antalya Turkey
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8
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Park H, Puligundla P, Mok C. Cold plasma decontamination of brown rice grains: Impact on biochemical and sensory qualities of their corresponding seedlings and aqueous tea infusions. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109508] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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9
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Changes in physicochemical, nutritional characteristics and ATR-FTIR molecular interactions of cereal grains during germination. Journal of Food Science and Technology 2020; 58:2313-2324. [PMID: 33967328 DOI: 10.1007/s13197-020-04742-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/12/2020] [Accepted: 08/18/2020] [Indexed: 10/23/2022]
Abstract
The cereal grains such as wheat, barley, sorghum, millets were evaluated before and after germination (24 h, 48 h and 72 h) and compared for their proximate composition, antioxidant activity, total phenolic content, total flavonoid content, pasting properties, in vitro starch digestibility and FTIR spectroscopy. Germination inversely affected the protein, fat, and ash content of different cereal grains. The germinated flours have less water content and higher oil absorption capacities along with reduced starch content. The contents of rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) in the ungerminated cereal flours ranged from 20.7 to 32.1%, 26.9 to 38.0% and 6.2 to 17.6% respectively but after germination of 72 h, the RDS content increased from 26.5 to 36.2% while SDS and RS content decreased from 26.1% (sorghum) to 16% (barley) and 14.7% (barley) to 4.6% (wheat) respectively. The drought-tolerant crops (sorghum, millets and barley) are potential sources of antioxidants and phenolic content and yielded lower hydrolysis index and estimated glycaemic index upon germination. The highest section of antiparallal β-sheet, α-helix and β-turns were found in wheat flour followed by sorghum flour and their proportion decreased with continuous germination. The continuous reduction of viscosity was evaluated with the progress in germination. Overall, germination is a way to get health-promoting compounds from less utilizing cereal such as millets, sorghum and barley and enhance their uses to nourish the huge population with the aim to fulfill their nutritional requirements.
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10
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Ramchiary M, Das AB. Vacuum‐assisted extrusion of red rice (
bao‐dhan
) flour: Physical and phytochemical comparison with conventional extrusion. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14570] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Montu Ramchiary
- Department of Food Engineering and Technology Tezpur University Tezpur India
| | - Amit Baran Das
- Department of Food Engineering and Technology Tezpur University Tezpur India
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11
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Kamau EH, Nkhata SG, Ayua EO. Extrusion and nixtamalization conditions influence the magnitude of change in the nutrients and bioactive components of cereals and legumes. Food Sci Nutr 2020; 8:1753-1765. [PMID: 32328241 PMCID: PMC7174222 DOI: 10.1002/fsn3.1473] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2019] [Revised: 12/20/2019] [Accepted: 01/10/2020] [Indexed: 12/26/2022] Open
Abstract
Cereal and legume diets make up the bulk of caloric sources for a majority of households in the developing world. They contain macro- and micronutrients as well as phytochemicals embedded as one matrix. Some phytochemicals are antinutritional factors which can bind nutrients thereby hindering their bioavailability. While there are other methods that can be used to enhance nutrient utilization from such foods, we summarize how food processing methods such as extrusion and nixtamalization are employed to break the food matrix and release these nutrients. Both extrusion and nixtamalization can break down complex carbohydrates into simpler, more soluble forms while at the same time inactivating or denaturing protein inhibitors and other antinutritional factors. Such disruptions of complexes within the food matrix are essential for harnessing optimum nutritional and health benefit from these foods. We present mechanistic approaches explaining how these processes enhance nutrient and mineral bioavailability and phytochemical bioactivity while minimizing the undesirable effects of antinutritional factors that coexist in the complex food matrix.
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Affiliation(s)
- Elijah Heka Kamau
- Department of Food Science and NutritionUniversity of EldoretEldoretKenya
- Department of Food Science and NutritionJomo Kenyatta University of Agriculture & TechnologyNairobiKenya
| | - Smith G. Nkhata
- Department of Agro‐food ProcessingNatural Resources CollegeLilongwe University of Agriculture and Natural ResourcesLilongweMalawi
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12
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Impact of the Pretreatment of Grains on the Interparticle Porosity of Feed Material and the Torque Supplied During the Extrusion of Brown Rice. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02379-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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13
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14
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Singh A, Sharma S, Singh B, Kaur G. In vitro nutrient digestibility and antioxidative properties of flour prepared from sorghum germinated at different conditions. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:3077-3089. [PMID: 31205362 PMCID: PMC6542909 DOI: 10.1007/s13197-019-03804-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/23/2019] [Accepted: 04/30/2019] [Indexed: 11/30/2022]
Abstract
Germination can be used as a bio-processing practice to enhance the digestibility of nutrient and improve the bioactive compounds and rheological properties of food grains. In the present study, effect of germination time 12, 24, 36 and 48 h and temperature 25, 30 and 35 °C on carbohydrate profile, enzyme activity, in vitro nutrient digestibility, antioxidant activity, bioactive components and rheological characteristics of sorghum was examined. As time and temperature for germination progressed, it considerably enhance the activity of diastase enzyme and also the sugar content by hydrolysis of starch and further enhance the in vitro digestibility of starch by 10.50-36.25%. Germinated sorghum had high in vitro protein digestibility and it ranges from 57.50 to 77.91% as compared to native sorghum (54.09%). Germination of sorghum for longer time period at elevated conditions appreciably improve the antioxidant activity by 4.24-52.96%, total phenolic content and flavonoid content by 1.60-4.09 mgGAE/g and 60.30-94.03 mgQE/100 g, respectively Similarly reducing power increased from 29.27 to 47.19 µg AAE/g and metal chelating activity enhanced 19.48-52.09% as period for germination goes from 12 to 48 h and temperature from 25 to 35 °C. Increased enzyme activity during germination degrades the starch and thus lowers down the peak and final viscosity of sorghum. Increased enzymatic activity and higher antioxidant activity also lower down the lightness value by 12.48% while a* was increased by 6.78%. Germination of sorghum thus offers a tool to increase the nutrient digestibility and bioactive potential of sorghum without any chemical or genetic engineering.
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Affiliation(s)
- Arashdeep Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141004 India
| | - Savita Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141004 India
| | - Baljit Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141004 India
| | - Gurkirat Kaur
- Electron Microscopy and Nanoscience Lab, Punjab Agricultural University, Ludhiana, Punjab 141004 India
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15
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Comparison among Activities and Isoflavonoids from Pueraria thunbergiana Aerial Parts and Root. Molecules 2019; 24:molecules24050912. [PMID: 30841642 PMCID: PMC6429325 DOI: 10.3390/molecules24050912] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2019] [Revised: 02/25/2019] [Accepted: 02/25/2019] [Indexed: 11/17/2022] Open
Abstract
Kudzu (Pueraria thunbergiana Benth.) has long been used as a food and medicine for many centuries. The root is the most commonly used portion of the plant, but the aerial parts are occasionally used as well. In this study, we investigated the constituent compounds and biological activities of the aerial parts, leaves, stems, and sprouts, and compared their constituents and activities with those of roots. Leaf extract showed a significantly higher TPC level at 59 ± 1.6 mg/g and lower free radical scavenging (FRS) values under 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS), and NO inhibition at 437 ± 11, 121 ± 6.6 μg/mL and 107 ± 4.9 μg/mL, respectively, than those of sprout, stem, and root extract. Leaf extract also significantly suppressed lipopolysaccharide (LPS)-mediated gene expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2). The main components of leaf extract were found to be genistin and daidzin. This study suggests that the leaves of kudzu are a good source of biological activities and isoflavones that can be used in functional or medicinal foods and cosmetics for the prevention or treatment of diseases related to inflammation and oxidative stress.
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16
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Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.01.001] [Citation(s) in RCA: 89] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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17
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Effect of extrusion conditions on the physicochemical and phytochemical properties of red rice and passion fruit powder based extrudates. Journal of Food Science and Technology 2018; 55:5003-5013. [PMID: 30482996 DOI: 10.1007/s13197-018-3439-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/11/2018] [Accepted: 09/17/2018] [Indexed: 10/28/2022]
Abstract
The passion fruit powder blended rice flour based extrudate was developed and investigated in terms of physicochemical and phytochemical properties. The extrusion process was performed using a twin screw extruder and optimized using rotatable central composite design followed by response surface methodology. The effect of process parameters such as temperature (80-150 °C), screw speed (200-400 rpm), moisture content (20-30%) and passion fruit powder (0-15%) on product quality was investigated. The optimum extrusion conditions of temperature, screw speed, feed moisture content, and passion fruit powder were 97.50 °C, 250 rpm, 25.20% and 11.25%, respectively. At optimum condition, the predicted values of responses were expansion ratio 8.05, water absorption index 2.77, total phenolic content 129.492 mg GAE/100 g and DPPH scavenging activity 65.79%. A comparison between optimized and control extrudates revealed that thermal, crystallinity and morphological properties of extrudates differed significantly. The comparison was also conducted in terms of FT-IR, SEM-EDS and HPLC analysis. The phytochemical properties showed that β-carotene, cyanidin-3-glucoside, peonidin-3-D-glucoside chloride were higher in control whereas the optimized sample evinced more (±)-α-tocopherol and D-α-tocopherol.
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18
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Singh A, Sharma S. Bioactive components and functional properties of biologically activated cereal grains: A bibliographic review. Crit Rev Food Sci Nutr 2018; 57:3051-3071. [PMID: 26466514 DOI: 10.1080/10408398.2015.1085828] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Whole grains provide energy, nutrients, fibers, and bioactive compounds that may synergistically contribute to their protective effects. A wide range of these compounds is affected by germination. While some compounds, such as β-glucans are degraded, others, like antioxidants and total phenolics are increased by means of biological activation of grains. The water and oil absorption capacity as well as emulsion and foaming capacity of biologically activated grains are also improved. Application of biological activation of grains is of emerging interest, which may significantly enhance the nutritional, functional, and bioactive content of grains, as well as improve palatability of grain foods in a natural way. Therefore, biological activation of cereals can be a way to produce food grains enriched with health-promoting compounds and enhanced functional attributes.
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Affiliation(s)
- Arashdeep Singh
- a Department of Food Science and Technology , Punjab Agricultural University , Ludhiana , Punjab , India
| | - Savita Sharma
- a Department of Food Science and Technology , Punjab Agricultural University , Ludhiana , Punjab , India
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19
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Patil SS, Kaur C. Current trends in Extrusion: Development of Functional Foods and Novel Ingredients. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.23] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Charanjit Kaur
- Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute
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20
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Lohani UC, Muthukumarappan K. Process optimization for antioxidant enriched sorghum flour and apple pomace based extrudates using liquid CO2 assisted extrusion. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.08.034] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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21
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Ortak M, Caltinoglu C, Sensoy I, Karakaya S, Mert B. Changes in functional properties and in vitro bioaccessibilities of β-carotene and lutein after extrusion processing. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:3543-3551. [PMID: 29051649 PMCID: PMC5629163 DOI: 10.1007/s13197-017-2812-4] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/06/2017] [Accepted: 08/15/2017] [Indexed: 10/18/2022]
Abstract
In this research, carrot pulp was added to traditional snack made from corn-grit. As the biological activity of carotenoids in the body depends on their bioaccessibility, change in carotenoid bioaccessibility during extrusion processing was investigated. In addition, phenolic content, antioxidant activity, β-carotene and lutein contents were investigated before and after the extrusion process. Two different temperature profiles were used for extrusion process. In-vitro bioaccessibilities of β-carotene and lutein increased by extrusion, β-carotene at both temperature profiles while lutein only at higher temperature profile. Extrusion decreased the antioxidant activity, total phenolic, β-carotene and lutein contents. Results suggest that even though amount of functional components decrease, in vitro bioaccessibility could be enhanced by extrusion. Therefore, carrot pulp can successfully be added as a functional ingredient to extrudated.
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Affiliation(s)
- Melda Ortak
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
| | - Cagla Caltinoglu
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
| | - Ilkay Sensoy
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
| | - Sibel Karakaya
- Department of Food Engineering, Ege University, 35100 Izmir, Turkey
| | - Behic Mert
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
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Abstract
Epidemiological and clinical studies suggest that the additive/synergistic effects of several bioactive compounds are responsible for the health benefits of rice. Among the leading contenders are phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocotrienols, tocopherols, λ-oryzanol, and phytic acid, which all possess strong antioxidant activities in vitro. In this review, data related to health effects of rice antioxidants using cultured cells, rodents and humans models are first summarized. The evidence is strong that consumption of rice tocotrienols translates into improved health outcomes. Current research, however, does not strongly support the health-promoting effects of rice tocopherols and phenolic acids. The crucial limitations in studies using rice flavonoids, anthocyanins, proanthocyanidins, λ-oryzanol and phytic acid appear to be the appropriateness of the substance tested (i.e., purity), and the scarcity of animal and human interventions. In a second part, rice antioxidants are reviewed with an emphasis on their composition and contents. Taking into account the bioavailability of these compounds, it is evident that a number of factors affect the antioxidant composition of rice, making it difficult to estimate dietary intake. Before harvest, factors including soil type, atmospheric CO2, chemical inputs, temperature, and degree of ripening are important. After harvest, rice is subjected to processing methods that include drying, parboiling, storage, irradiation, milling, stabilization, soaking, germination, fermentation, boiling, steaming, roasting, baking, and extrusion. Quantitative knowledge about the effects of these processes is summarized in this review. Surprisingly, a high level of agreement was found among study results, which could be useful in manipulating the growing and processing techniques of rice grains to facilitate efficient and safe consumption of antioxidant compounds.
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Affiliation(s)
- Piebiep Goufo
- a Universidade de Trás os Montes e Alto Douro (UTAD) , Centre for the Research and Technology of Agro-Environment and Biological Sciences (CITAB) , Vila Real , Portugal
| | - Henrique Trindade
- a Universidade de Trás os Montes e Alto Douro (UTAD) , Centre for the Research and Technology of Agro-Environment and Biological Sciences (CITAB) , Vila Real , Portugal
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Alam MS, Kaur J, Khaira H, Gupta K. Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review. Crit Rev Food Sci Nutr 2016; 56:445-75. [PMID: 25574813 DOI: 10.1080/10408398.2013.779568] [Citation(s) in RCA: 173] [Impact Index Per Article: 21.6] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Extrusion of foods is an emerging technology for the food industries to process and market a large number of products of varying size, shape, texture, and taste. Extrusion cooking technology has led to production of wide variety of products like pasta, breakfast cereals, bread crumbs, biscuits, crackers, croutons, baby foods, snack foods, confectionery items, chewing gum, texturized vegetable protein (TVP), modified starch, pet foods, dried soups, dry beverage mixes etc. The functional properties of extruded foods plays an important role for their acceptability which include water absorption, water solubility, oil absorption indexes, expansion index, bulk density and viscosity of the dough. The aim of this review is to give the detailed outlines about the potential of extrusion technology in development of different types of products and the role of extrusion-operating conditions and their effect on product development resulting in quality changes i.e physical, chemical, and nutritional, experienced during the extrusion process.
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Affiliation(s)
| | - Jasmeen Kaur
- a Department of Processing and Food Engineering , Punjab Agricultural University , Ludhiana , Punjab , India
| | - Harjot Khaira
- a Department of Processing and Food Engineering , Punjab Agricultural University , Ludhiana , Punjab , India
| | - Kalika Gupta
- a Department of Processing and Food Engineering , Punjab Agricultural University , Ludhiana , Punjab , India
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Lohani UC, Muthukumarappan K. Effect of Extrusion Processing Parameters on Antioxidant, Textural and Functional Properties of Hydrodynamic Cavitated Corn Flour, Sorghum Flour and Apple Pomace-Based Extrudates. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12424] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Umesh C. Lohani
- Department of Agricultural and Biosystems Engineering; South Dakota State University; Brooking SD
| | - K. Muthukumarappan
- Department of Agricultural and Biosystems Engineering; South Dakota State University; Brooking SD
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25
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Mir SA, Bosco SJD, Shah MA, Mir MM, Sunooj KV. Process Optimization and Characterization of Popped Brown Rice. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1105254] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Shabir Ahmad Mir
- Department of Food Science and Technology, Pondicherry University, Puducherry, India
| | | | - Manzoor Ahmad Shah
- Department of Food Science and Technology, Pondicherry University, Puducherry, India
| | - Mohammad Maqbool Mir
- Division of Fruit Science, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Jammu and Kashmir, India
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26
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Verma M, Sharma P, Gour VS, Kothari S. Moisture-mediated effects of γ-irradiation on antioxidant properties of mung bean ( Vigna radiate L.) cultivars. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.01.012] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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27
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Tonyali B, Sensoy I, Karakaya S. The effect of extrusion on the functional components and in vitro lycopene bioaccessibility of tomato pulp added corn extrudates. Food Funct 2016; 7:855-60. [DOI: 10.1039/c5fo01185j] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
The effect of processing on functional ingredients and theirin vitrobioaccessibility should be investigated to develop better food products.
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Affiliation(s)
- Bade Tonyali
- Department of Food Engineering
- Middle East Technical University
- Ankara 06800
- Turkey
| | - Ilkay Sensoy
- Department of Food Engineering
- Middle East Technical University
- Ankara 06800
- Turkey
| | - Sibel Karakaya
- Department of Food Engineering
- Ege University
- 35100 Izmir
- Turkey
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28
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Variety difference in quality characteristics, antioxidant properties and mineral composition of brown rice. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2015. [DOI: 10.1007/s11694-015-9291-y] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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29
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Acosta-Estrada BA, Gutiérrez-Uribe JA, Serna-Saldívar SO. Bound phenolics in foods, a review. Food Chem 2013; 152:46-55. [PMID: 24444905 DOI: 10.1016/j.foodchem.2013.11.093] [Citation(s) in RCA: 661] [Impact Index Per Article: 60.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2013] [Revised: 11/04/2013] [Accepted: 11/18/2013] [Indexed: 11/30/2022]
Abstract
Among phytochemicals, phenolic compounds have been extensively researched due to their diverse health benefits. Phenolic compounds occur mostly as soluble conjugates and insoluble forms, covalently bound to sugar moieties or cell wall structural components. Absorption mechanisms for bound phenolic compounds in the gastrointestinal tract greatly depend on the liberation of sugar moieties. Food processes such as fermentation, malting, thermoplastic extrusion or enzymatic, alkaline and acid hydrolyses occasionally assisted with microwave or ultrasound have potential to release phenolics associated to cell walls. Different kinds of wet chemistry methodologies to release and detect bound phenolic have been developed. These include harsh heat treatments, chemical modifications or biocatalysis. New protocols for processing and determining phenolics in food matrices must be devised in order to release bound phenolics and for quality control in the growing functional food industry.
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Affiliation(s)
- Beatriz A Acosta-Estrada
- Centro de Biotecnología-FEMSA, School of Biotechnology and Foods, Tecnológico de Monterrey-Campus Monterrey, Av. Eugenio Garza Sada 2501, Monterrey, N.L. C.P. 64849, Mexico
| | - Janet A Gutiérrez-Uribe
- Centro de Biotecnología-FEMSA, School of Biotechnology and Foods, Tecnológico de Monterrey-Campus Monterrey, Av. Eugenio Garza Sada 2501, Monterrey, N.L. C.P. 64849, Mexico.
| | - Sergio O Serna-Saldívar
- Centro de Biotecnología-FEMSA, School of Biotechnology and Foods, Tecnológico de Monterrey-Campus Monterrey, Av. Eugenio Garza Sada 2501, Monterrey, N.L. C.P. 64849, Mexico
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30
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Caltinoglu C, Tonyalı B, Sensoy I. Effects of tomato pulp addition on the extrudate quality parameters and effects of extrusion on the functional parameters of the extrudates. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12341] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Cagla Caltinoglu
- Department of Food Engineering; Middle East Technical University; Universiteler Mahallesi Dumlupinar Bulvari No:1 Ankara 06800 Turkey
| | - Bade Tonyalı
- Department of Food Engineering; Middle East Technical University; Universiteler Mahallesi Dumlupinar Bulvari No:1 Ankara 06800 Turkey
| | - Ilkay Sensoy
- Department of Food Engineering; Middle East Technical University; Universiteler Mahallesi Dumlupinar Bulvari No:1 Ankara 06800 Turkey
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31
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Gujral HS, Sharma P, Gupta N, Wani AA. Antioxidant properties of legumes and their morphological fractions as affected by cooking. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-013-0026-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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32
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Brennan MA, Derbyshire E, Tiwari BK, Brennan CS. Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12055] [Citation(s) in RCA: 186] [Impact Index Per Article: 16.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Emma Derbyshire
- Hollings Faculty; Manchester Metropolitan University; Old Hall Lane; Manchester; UK
| | - Brijesh K. Tiwari
- Hollings Faculty; Manchester Metropolitan University; Old Hall Lane; Manchester; UK
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