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Kim YT, Shin JS, Ye SJ, Kim JH, Eom SH, Baik MY. Conversion of gingerols to shogaols in ginger (Zingiber officinale roscoe) by puffing. Food Chem 2024; 452:139425. [PMID: 38744128 DOI: 10.1016/j.foodchem.2024.139425] [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: 12/19/2023] [Revised: 04/16/2024] [Accepted: 04/18/2024] [Indexed: 05/16/2024]
Abstract
Effect of puffing on conversion of gingerols to shogaols, physicochemical properties as well as antioxidant and anti-inflammatory activities of puffed ginger was investigated. Puffing significantly increased extraction yield and the highest value was 12.52% at 980 kPa. The significant decrease in gingerols and increase in shogaols were occurred after puffing, respectively. Especially, 6-shogaol was dramatically increased from 4.84 to 99.10 mg/g dried ginger. Puffed ginger exhibited the higher antioxidant activities (analyzed by DPPH, ABTS, TPC, and TFC) than those of control, and they were significantly increased with increasing puffing pressure. In case of anti-inflammatory activity, puffed ginger did not inhibit NO production, but significantly inhibited TNF-α and IL-6 productions. Among gingerols and shogaols, 6-shogaol showed significantly strong correlations with both antioxidant and anti-inflammatory activities. Consequently, puffed ginger can be applied to functional food industry, which dramatically increased the contents of 6, 8, 10-shogaols, the main bioactive compounds in ginger.
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Affiliation(s)
- Yoon-Tae Kim
- Department of Food Science and Biotechnology, Institute of Life Science Resources, Kyung Hee University, South Korea
| | - Jae-Sung Shin
- Department of Food Science and Biotechnology, Institute of Life Science Resources, Kyung Hee University, South Korea
| | - Sang-Jin Ye
- Department of Food Science and Biotechnology, Institute of Life Science Resources, Kyung Hee University, South Korea
| | - Ji Hye Kim
- Department of Smart Farm Science, College of Life Sciences, Kyung Hee University, South Korea
| | - Seok Hyun Eom
- Graduate School of GreenBio Science, College of Life Sciences, Kyung Hee University, South Korea; Department of Smart Farm Science, College of Life Sciences, Kyung Hee University, South Korea.
| | - Moo-Yeol Baik
- Department of Food Science and Biotechnology, Institute of Life Science Resources, Kyung Hee University, South Korea.
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2
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Abdeldaiem AM, Ali AH, Mousa AH, Elkot WF, Simal-Gandara J. Ice cream supplemented with roasted and grilled corn powders: Physical properties, rheology, antioxidant activity, color, sensory evaluation, and production cost. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/27/2023]
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Punia Bangar S, Singh Sandhu K, Trif M, Rusu A, Pop ID, Kumar M. Enrichment in Different Health Components of Barley Flour Using Twin-Screw Extrusion Technology to Support Nutritionally Balanced Diets. Front Nutr 2022; 8:823148. [PMID: 35187025 PMCID: PMC8848100 DOI: 10.3389/fnut.2021.823148] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Accepted: 12/15/2021] [Indexed: 01/26/2023] Open
Abstract
Due to its good dietary role, barley has attracted a growing amount of interest for the manufacture of functional foods in recent years. In barley, a number of bioactive components, including as phenolic compounds, have been discovered, and barley extrudates could be used to formulate various processed foods, including ready-to-eat cereals, baby, and pet foods and support nutritionally balanced diets. This study was conducted to investigate the effect of extrusion processing on resistant starch (RS), glycemic index (GI), and antioxidant compounds of barley flour. The L* and ΔE values of barley flours decreased significantly (p < 0.05) after extrusion is done at 150 and 180°C. The a* and b* values, however, increased after extrusion. Extrusion increased antioxidant activity (AOA), metal chelating activity (MCA), and ABTS+ scavenging activity, whereas total phenolic content (TPC) and total flavonoids content (TFC) decreased. Barley extrudates at 150 and 180°C showed decreased TPC by 16.4–34.2% and 23.4–38.1%. Moreover, improved RS and reduced GI values were recorded for barley extrudates as compared to barley non-extrudates. Therefore, extrusion of barley could be an alternative to produce pregelatinized barley flour with improved RS low GI values and improved antioxidant potential.
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Affiliation(s)
- Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, United States
- *Correspondence: Sneh Punia Bangar
| | - Kawaljit Singh Sandhu
- Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India
| | - Monica Trif
- Food Research Department, Centre for Innovative Process Engineering (CENTIV) GmbH, Syke, Germany
| | - Alexandru Rusu
- Department of Food Science, Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
- Alexandru Rusu
| | - Ioana Delia Pop
- Department of Exact Sciences, Horticulture Faculty, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR – Central Institute for Research on Cotton Technology, Mumbai, India
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Król-Kogus B, Głód D, Hałasa R, Krauze-Baranowska M, Pobłocka-Olech L. 2D LC as a tool for standardization of Foenugraeci semen extracts containing compounds with anti-Helicobacter pylori activity. Food Funct 2021; 12:2686-2692. [PMID: 33660729 DOI: 10.1039/d1fo00226k] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The on-line heart-cutting two-dimensional liquid chromatography method with the use of a diode array detector and a mass spectrometer (LC-LC-DAD-ESI-MS) was established and validated for quantitation of C-glycosylflavones in fenugreek seeds (Foenugraeci semen, Trigonella foenum-graecum L.). The first- (1D) and second- (2D) dimensional separations were performed on Kinetex C-18 columns with different diameters, respectively, and gradient (1D) and isocratic elution (2D). Finally, 17 compounds were separated, 13 of which were quantified by 1D separation and 4 compounds by 2D separation. As a result, it was pointed out that fenugreek seeds of Polish origin can be considered as a rich source of C-glycosylflavones. Antibacterial activity against Helicobacter pylori of standardized 70% methanol extract from fenugreek seeds has been demonstrated, in contrast to the inactive aqueous extract. Anti-H. pylori activity of the 70% methanol extract can be related to a higher concentration of C-glycosylflavones. This is the first report on the bactericidal activity of vitexin, diosgenin, tigogenin and sarsasapogenin against H. pylori and the bacteriostatic activity of orientin against this bacterium.
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Affiliation(s)
- Barbara Król-Kogus
- Department of Pharmacognosy with Medicinal Plants Garden, Medical University of Gdańsk, Al. Gen. J. Hallera 107, 80-416 Gdańsk, Poland.
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Sarkar D, Christopher A, Shetty K. Phenolic Bioactives From Plant-Based Foods for Glycemic Control. Front Endocrinol (Lausanne) 2021; 12:727503. [PMID: 35116002 PMCID: PMC8805174 DOI: 10.3389/fendo.2021.727503] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Accepted: 12/21/2021] [Indexed: 12/19/2022] Open
Abstract
Plant-based foods containing phenolic bioactives have human health protective functions relevant for combating diet and lifestyle-influenced chronic diseases, including type 2 diabetes (T2D). The molecular structural features of dietary phenolic bioactives allow antioxidant functions relevant for countering chronic oxidative stress-induced metabolic breakdown commonly associated with T2D. In addition to antioxidant properties, phenolic bioactives of diverse plant foods have therapeutic functional activities such as improving insulin sensitivity, reducing hepatic glucose output, inhibiting activity of key carbohydrate digestive enzymes, and modulating absorption of glucose in the bloodstream, thereby subsequently improving post-prandial glycemic control. These therapeutic functional properties have direct implications and benefits in the dietary management of T2D. Therefore, plant-based foods that are rich in phenolic bioactives are excellent dietary sources of therapeutic targets to improve overall glycemic control by managing chronic hyperglycemia and chronic oxidative stress, which are major contributing factors to T2D pathogenesis. However, in studies with diverse array of plant-based foods, concentration and composition of phenolic bioactives and their glycemic control relevant bioactivity can vary widely between different plant species, plant parts, and among different varieties/genotypes due to the different environmental and growing conditions, post-harvest storage, and food processing steps. This has allowed advances in innovative strategies to screen and optimize whole and processed plant derived foods and their ingredients based on their phenolic bioactive linked antioxidant and anti-hyperglycemic properties for their effective integration into T2D focused dietary solutions. In this review, different pre-harvest and post-harvest strategies and factors that influence phenolic bioactive-linked antioxidant and anti-hyperglycemic properties in diverse plant derived foods and derivation of extracts with therapeutic potential are highlighted and discussed. Additionally, novel bioprocessing strategies to enhance bioavailability and bioactivity of phenolics in plant-derived foods targeting optimum glycemic control and associated T2D therapeutic benefits are also advanced.
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Bai YP, Zhou HM, Zhu KR, Li Q. Effect of thermal treatment on the physicochemical, ultrastructural and nutritional characteristics of whole grain highland barley. Food Chem 2020; 346:128657. [PMID: 33476949 DOI: 10.1016/j.foodchem.2020.128657] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 11/12/2020] [Accepted: 11/12/2020] [Indexed: 12/28/2022]
Abstract
Highland barley (HB) was subjected to three thermal treatments (heat fluidization, microwave, and baking) and assessed for physicochemical, ultrastructural and nutritional properties. After thermal treatments, the hardness, bulk density, thousand kernel weight, length/breadth ratio, and color difference decreased significantly, while puffing index increased. Meanwhile, the formation of fissure was observed in the appearance. Microstructure images illustrated that numerous micropores were evenly distributed in the endosperm structure, and aleurone layer cells were deformed by compression. Furthermore, a dramatically disruption of endosperm cell walls and slightly deformation of outer layers were observed by confocal laser scanning microscopy. Moreover, a notably decrease in total phenolics (14.02%-36.91%), total flavonoids (25.28%-44.94%), and bound phenolics (8.99%-27.53%) was detected, while free phenolics (8.81%-43.40%), β-glucan extractability (4.71%-43.66%), antioxidant activity (71.87%-349.77%), and reducing power (3.05%-56.13%) increased significantly. Greatest increase in nutritional values was caused by heat fluidization, which possessed the potential for development of ready-to-eat functional foods.
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Affiliation(s)
- Yi-Peng Bai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China
| | - Hui-Ming Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China.
| | - Ke-Rui Zhu
- Number Times Technology (Huai' an) CO., Ltd, Huaian 223113, Jiangsu Province, PR China
| | - Qin Li
- School of Pharmacy, Jiangsu Food & Pharmaceutical Science College, Huaian 223003, Jiangsu Province, PR China
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Effects of processing methods on phenolic compositions, anti-oxidant activities and α-glucosidase inhibitory ability of two buckwheat varieties. CHEMICAL PAPERS 2020. [DOI: 10.1007/s11696-020-01356-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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8
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Pal P, Singh N, Kaur P, Kaur A. Effect of Parboiling on Phenolic, Protein, and Pasting Properties of Rice from Different Paddy Varieties. J Food Sci 2018; 83:2761-2771. [PMID: 30372786 DOI: 10.1111/1750-3841.14347] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2018] [Revised: 08/05/2018] [Accepted: 08/11/2018] [Indexed: 11/26/2022]
Abstract
The present study evaluated the effect of parboiling on milling, chemical constituents, pasting and cooking properties of different paddy varieties. Parboiling decreased L* and a* values and increased b* and head rice recovery. Parboiling significantly increased the protein content and antioxidant activity on a dry basis. Parboiling decreased whiteness, fat content, and paste viscosities. The parboiling process increased the hydrophobicity of rice from all the varieties. Parboiled milled rice showed higher free and bound phenolic acids as compared to unparboiled milled rice. Parboiled milled rice showed higher content of essential amino acid than unparboiled milled rice. Variety PB1121 was suited best for parboiling on the basis of total color (ΔE), protein content, essential amino acid, and phenolic acids among the evaluated paddy varieties. PRACTICAL APPLICATION: The present study revealed that parboiled milled rice had higher antioxidant activity, amino acids, ferulic acid, and p-coumaric acids. Indeed, parboiled milled rice showed better textural and nutritional properties and would be more suitable for canning, puffed rice and biryani (rice cooked with chicken/mutton).
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Affiliation(s)
- Priyanka Pal
- Dept. of Food Science and Technology, Guru Nanak Dev Univ., Amritsar, 143005, India
| | - Narpinder Singh
- Dept. of Food Science and Technology, Guru Nanak Dev Univ., Amritsar, 143005, India
| | - Parmeet Kaur
- Dept. of Food Science and Technology, Guru Nanak Dev Univ., Amritsar, 143005, India
| | - Amritpal Kaur
- Dept. of Food Science and Technology, Guru Nanak Dev Univ., Amritsar, 143005, India
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Ribéreau S, Aryee ANA, Tanvier S, Han J, Boye JI. Composition, digestibility, and functional properties of yellow pea as affected by processing. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13375] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sabine Ribéreau
- Food Research and Development Centre; 3600 Casavant Blvd. W. St. Hyacinthe, Québec J2S 8E3, Canada
| | - Alberta N. A. Aryee
- Food Research and Development Centre; 3600 Casavant Blvd. W. St. Hyacinthe, Québec J2S 8E3, Canada
- Verschuren Centre for Sustainability in Energy and the Environment; Cape Breton University; 1250 Grand Lake Rd. Sydney Nova Scotia B1P 6L2, Canada
| | - Siriane Tanvier
- Food Research and Development Centre; 3600 Casavant Blvd. W. St. Hyacinthe, Québec J2S 8E3, Canada
- Département Génie Biologique, Spécialisation dans les industries alimentaires et biologiques; Institut Universitaire de Technologie Créteil-Vitry; Créteil Cedex 94010, France
| | - Jay Han
- Alberta Agriculture and Rural Development; Food Processing Development Centre; 6309 - 45 Street Leduc AB T9E 7C5, Canada
| | - Joyce I. Boye
- Summerland Research and Development Centre; 4200 Highway 97 South, PO Box 5000, Summerland, British Columbia V0H 1Z0
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Yalcin S, Basman A. Effects of infrared treatment on tocopherols, total phenolics and antioxidant activity of soybean samples. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2016. [DOI: 10.3920/qas2015.0702] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- S. Yalcin
- Hacettepe University, Faculty of Engineering, Food Engineering Department, 06800 Beytepe, Ankara, Turkey
- Afyon Kocatepe University, Afyon Vocational School, Food Technology Programme, Ali Cetinkaya Campus, 03200 Afyon, Turkey
| | - A. Basman
- Hacettepe University, Faculty of Engineering, Food Engineering Department, 06800 Beytepe, Ankara, Turkey
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Mir SA, Bosco SJD, Shah MA, Mir MM. Effect of puffing on physical and antioxidant properties of brown rice. Food Chem 2014; 191:139-46. [PMID: 26258713 DOI: 10.1016/j.foodchem.2014.11.025] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2014] [Revised: 10/23/2014] [Accepted: 11/03/2014] [Indexed: 10/24/2022]
Abstract
The objective of this study was to investigate the effect of puffing process on the physical, antioxidant properties and mineral composition of brown rice. Bulk density significantly varied (P<0.05) among the puffing stages and was lowest in expanded rice. From Hunter colour analysis, the lowest L(∗) value and highest a(∗) and b(∗) values were observed for parboiled rice (P<0.05). A-type of diffraction pattern, observed in raw rice was altered by puffing process and led to the formation of B- and V-type patterns. Raman spectrum showed the intense peaks in raw rice and the intensity of those peaks was decreased during the puffing process. Scanning electron microscopy revealed a highly porous structure of expanded rice kernel. Significant decrease in the antioxidant properties was observed upon puffing process as compared to raw rice samples. Hence the present study demonstrates that the puffing process leads to the significant changes in the properties of brown rice.
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Affiliation(s)
- Shabir Ahmad Mir
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India.
| | | | - Manzoor Ahmad Shah
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
| | - Mohammad Maqbool Mir
- Division of Fruit Science, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Jammu and Kashmir 190025, India
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Jiang S, Cai W, Xu B. Food Quality Improvement of Soy Milk Made from Short-Time Germinated Soybeans. Foods 2013; 2:198-212. [PMID: 28239109 PMCID: PMC5302266 DOI: 10.3390/foods2020198] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2013] [Revised: 05/12/2013] [Accepted: 05/14/2013] [Indexed: 11/30/2022] Open
Abstract
The objectives of this study were to develop soy milk with improved food quality and to enhance the functional attributes by incorporating short-time germination into the processing. Changes in trypsin inhibitor activity (TIA), phytic acid content and total phenolic content (TPC) in soy milk produced from soybeans germinated within 72 h were investigated to determine the optimum germination condition. Results from the present research showed significant (p < 0.05) improvement of TPC in cooked germinated soybean milk, while both the TIA and phytic acid content were decreased significantly (p < 0.05). In the subsequent evaluation on the quality attributes under the optimum germination condition, soy milk made from 28 h-germinated soybeans presented enhanced nutritional value and comparable physicochemical properties to conventional soy milk. The current approach provides a feasible and convenient way for soy-based product innovation in both household and industrial settings.
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Affiliation(s)
- Susu Jiang
- School of Biological Sciences, The University of Hong Kong, Hong Kong.
| | - Weixi Cai
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519085, China.
| | - Baojun Xu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519085, China.
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Gujral HS, Sharma P, Rachna S. Effect of sand roasting on beta glucan extractability, physicochemical and antioxidant properties of oats. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.06.001] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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14
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Rajauria G, Jaiswal AK, Abu-Ghannam N, Gupta S. Effect of hydrothermal processing on colour, antioxidant and free radical scavenging capacities of edible Irish brown seaweeds. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02449.x] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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