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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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Optimization of Extrusion Treatments, Quality Assessments, and Kinetics Degradation of Enzyme Activities during Storage of Rice Bran. Foods 2023; 12:foods12061236. [PMID: 36981162 PMCID: PMC10048670 DOI: 10.3390/foods12061236] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 03/07/2023] [Accepted: 03/09/2023] [Indexed: 03/18/2023] Open
Abstract
Over the years, extrusion has been a multi-step thermal technique that has proven to be the most effective process to stabilize rice bran (RB). This study aimed to investigate the effects of extrusion treatment and temperature (15, 25, and 40 °C) on the storage stability, lipid oxidation, peroxidase, and peroxide values, free fatty acids, fatty acid composition, and protein variations of RB over 60 days. The study offers novel insights into the changes in RB’s protein and amino acid compositions during extrusion and storage, which has not been extensively explored in prior research. After extrusion processing, peroxidase activity (POD) and lipase activity (LPS) were significantly reduced. However, peroxide value (PV), free fatty acids (FFA), and malondialdehyde content (MDA) observed a significantly increased by 0.64 mEqO2/kg, 8.3 mg/100 g, and 0.0005 μmol/L respectively. The storage stability of RB after extrusion shows that the POD, LPS, FFA, PV, and MDA were positively correlated with storage duration and temperature. The oleic acid/linoleic acid ratio in processed RB by extrusion had no significant changes during storage. The total and essential/non-essential amino acid ratios showed a downward trend of 5.26% and 8.76%, respectively. The first-order kinetics was the best-fitting model to describe the enzymatic inactivation and degradation of extruded RB during storage. The extrusion treatment did not affect the crude protein and the essential subunits of protein. Overall, the optimized extrusion procedure exhibited promising results in stabilizing the RB.
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3
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Novel thermal and non-thermal millet processing technologies: advances and research trends. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04227-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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4
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Rashid MT, Liu K, Han S, Jatoi MA. The Effects of Thermal Treatment on Lipid Oxidation, Protein Changes, and Storage Stabilization of Rice Bran. Foods 2022; 11:foods11244001. [PMID: 36553743 PMCID: PMC9778295 DOI: 10.3390/foods11244001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 12/06/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022] Open
Abstract
Rice bran is a nutrient-rich and resource-dense byproduct of rice milling. The primary cause of rice bran utilization limitation is oxidative deterioration and inadequate storage facilities. Improving stability to extend the shelf-life of rice bran has thus become an utmost necessity. This study aimed to stabilize raw fresh rice bran (RB) by using dry heat methods at 120 °C (233, 143, and 88 min) and 130 °C (86, 66, and 50 min). The results indicated that after dry heat pretreatment, peroxidase levels were at 90%, and the storage stability of dry-heat-stabilized RB was better. However, with an increase in treatment temperature and time, the peroxidase activity improved while the lipase activity decreased to a certain extent without significant changes. The total saturated and unsaturated fatty acids were significantly unchanged during storage, while oleic/linoleic acid increased substantially by 1% at 120 °C for 88 min. The increase in treatment time and temperature was beneficial in controlling the fatty acid values. However, extended treatment time caused an increase in the peroxide value and MDA. The essential and non-essential amino acid ratios, which evaluate a protein's nutritional value, remained relatively stable. The essential subunit of rice bran protein was not affected by the temperature and time of dry heat treatment and storage time.
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Affiliation(s)
- Muhammad Tayyab Rashid
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| | - Kunlun Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
- Correspondence:
| | - Simeng Han
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
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Pilot-Scale Ensilaging of Herring Filleting Co-Products and Subsequent Separation of Fish Oil and Protein Hydrolysates. FOOD BIOPROCESS TECH 2022; 15:2267-2281. [PMID: 35875173 PMCID: PMC9295090 DOI: 10.1007/s11947-022-02870-9] [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: 03/19/2022] [Accepted: 06/30/2022] [Indexed: 12/03/2022]
Abstract
In this study, ensilaging of herring (Clupea harengus) filleting co-products was taken from lab-scale to pilot scale (1500 L) while monitoring the protein degree of hydrolysis (DH) and lipid oxidation. Subsequently, the possibility of recovering fish oil and protein hydrolysates using batch centrifugation at different g-forces/times was investigated. Around 38% DH was recorded after 2-day pilot-scale ensilaging of herring co-products at ambient temperature (i.e., ~ 22 °C), which was similar to the DH found in lab-scale (40% after 2 days; 22 °C). The lipid oxidation marker 2-thiobarbituric acid reactive substances (TBARS) reached 20 µmole TBARS/kg silage after 2-day ensilaging. Centrifugation of the silage at 3000–8500 × g for 2–20 min revealed successful separation into fish oil and protein hydrolysates. Heat-treating the silage (85 °C; 30 min) prior to centrifugation resulted in significantly higher oil and hydrolysates recoveries; the same being true for increased g-force. At 8500 × g, the recovery of oil and hydrolysates were 9.7 and 53.0% w/w, respectively, from heat-treated silage, while recoveries were 4.1 and 48.1% w/w, respectively, from non-heat treated silage. At 4500 × g, being a more scalable approach, corresponding numbers were 8.2 and 47.1% (w/w) as well as 2.0 and 40.2% (w/w). The recovered fish oil contained 8% EPA and 11% DHA of total fatty acids. Free fatty acids (FFA), peroxide value (PV), p-anisidine value (p-AV), and total oxidation (TOTOX) values of oils were in the range of 4–7% (FFA), 3.6–3.7 meq/kg oil (PV), 2.5–4.0 (p-AV), and 9.9–11.1 (TOTOX), respectively, which were within the acceptable limits for human consumption specified by the GOED voluntary monograph. The recovered protein hydrolysates contained peptides in the molecular weight range 0.3–6 kDa (~ 37%) and 11–34 kDa (~ 63%). Also, the remaining solids contained 15–17% (w/w) protein, having 44–45% essential amino acids. Overall, the results suggest that herring co-product silage is a valuable source of fish oil and protein hydrolysates, paving the way for ensilaging based-biorefining of herring co-products into multiple products.
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Enzyme Activity and Physiochemical Properties of Flour after Supercritical Carbon Dioxide Processing. Foods 2022; 11:foods11131826. [PMID: 35804642 PMCID: PMC9265740 DOI: 10.3390/foods11131826] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 06/15/2022] [Accepted: 06/17/2022] [Indexed: 02/05/2023] Open
Abstract
The objectives of this study were to inactivate the enzymes α-amylase, lipase, protease, and peroxidase in flour with supercritical carbon dioxide (scCO2), and to optimize the enzymatic treatment conditions. Enzyme inactivation is important, due to the undesirability of certain flour enzymes that cause adverse reactions during storage as unpleasant rancidity of flour, and, at the same time, reduce the shelf life of flour. Therefore, crude enzymes and flour were initially exposed to scCO2 to determine the effect on specific enzyme activity under appropriate conditions. The activity of the unwanted enzymes lipase and peroxidase decreased under optimal process conditions of scCO2 exposure, lipase by 30%, and peroxidase by 12%, respectively. It was discovered that the inactivation of enzymes in wheat flour occurred, where, at the same time, this sustainable method allows the regulation of enzyme activity in the baking process. Afterwards, the effect of scCO2 on the physicochemical properties of flour, morphological changes on starch granules, and content of total lipids was studied. In scCO2-treated white wheat flour, the fat content decreased by 46.15 ± 0.5%, the grain structure was not damaged, and the bread as the final product had a lower specific surface volume. Therefore, this could be a promising technology for flour pretreatment, potentially impacting the prolonging of its shelf-life.
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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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Wang Y, Tuccillo F, Lampi AM, Knaapila A, Pulkkinen M, Kariluoto S, Coda R, Edelmann M, Jouppila K, Sandell M, Piironen V, Katina K. Flavor challenges in extruded plant-based meat alternatives: A review. Compr Rev Food Sci Food Saf 2022; 21:2898-2929. [PMID: 35470959 DOI: 10.1111/1541-4337.12964] [Citation(s) in RCA: 36] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 03/02/2022] [Accepted: 03/24/2022] [Indexed: 12/19/2022]
Abstract
Demand for plant-based meat alternatives has increased in recent years due to concerns about health, ethics, the environment, and animal welfare. Nevertheless, the market share of plant-based meat alternatives must increase significantly if they are to support sustainable food production and consumption. Flavor is an important limiting factor of the acceptability and marketability of plant-based meat alternatives. Undesirable chemosensory perceptions, such as a beany flavor, bitter taste, and astringency, are often associated with plant proteins and products that use them. This study reviewed 276 articles to answer the following five research questions: (1) What are the volatile and nonvolatile compounds responsible for off-flavors? (2) What are the mechanisms by which these flavor compounds are generated? (3) What is the influence of thermal extrusion cooking (the primary structuring technique to transform plant proteins into fibrous products that resemble meat in texture) on the flavor characteristics of plant proteins? (4) What techniques are used in measuring the flavor properties of plant-based proteins and products? (5) What strategies can be used to reduce off-flavors and improve the sensory appeal of plant-based meat alternatives? This article comprehensively discusses, for the first time, the flavor issues of plant-based meat alternatives and the technologies available to improve flavor and, ultimately, acceptability.
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Affiliation(s)
- Yaqin Wang
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Fabio Tuccillo
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Anna-Maija Lampi
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Antti Knaapila
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Marjo Pulkkinen
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Susanna Kariluoto
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Rossana Coda
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland.,Helsinki Institute of Sustainability Science (HELSUS), Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
| | - Minnamari Edelmann
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Kirsi Jouppila
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Mari Sandell
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland.,Functional Foods Forum, University of Turku, Turku, Finland
| | - Vieno Piironen
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Kati Katina
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
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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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10
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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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Characterisation of Grains and Flour Fractions from Field Grown Transgenic Oil-Accumulating Wheat Expressing Oat WRI1. PLANTS 2022; 11:plants11070889. [PMID: 35406869 PMCID: PMC9002947 DOI: 10.3390/plants11070889] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 03/21/2022] [Accepted: 03/23/2022] [Indexed: 11/17/2022]
Abstract
Wheat (Triticum aestivum L.) is one of the major staple crops in the world and is used to prepare a range of foods. The development of new varieties with wider variation in grain composition could broaden their use. We characterized grains and flours from oil-accumulating transgenic wheat expressing the oat (Avena sativa L.) endosperm WRINKLED1 (AsWRI1) grown under field conditions. Lipid and starch accumulation was determined in developing caryopses of AsWRI1-wheat and X-ray microtomography was used to study grain morphology. The developing caryopses of AsWRI1-wheat grains had increased triacylglycerol content and decreased starch content compared to the control. Mature AsWRI1-wheat grains also had reduced weight, were wrinkled and had a shrunken endosperm and X-ray tomography revealed that the proportion of endosperm was decreased while that of the aleurone was increased. Grains were milled to produce two white flours and one bran fraction. Mineral and lipid analyses showed that the flour fractions from the AsWRI1-wheat were contaminated with bran, due to the effects of the changed morphology on milling. This study gives a detailed analysis of grains from field grown transgenic wheat that expresses a gene that plays a central regulatory role in carbon allocation and significantly affects grain composition.
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An Innovative Hybrid Drying Technique for Parboiled Rice Production Without Steaming: an Appraisement of the Drying Kinetics, Attributes, Energy Consumption, and Microstructure. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02729-5] [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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13
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Erim Köse Y. Kinetic modeling of oxidation parameters and activities of lipase-lipoxygenase in wheat germ oil. GRASAS Y ACEITES 2021. [DOI: 10.3989/gya.0554201] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
This study aimed to investigate the oxidation profile of wheat germ oil extracted from raw germ during the stabilization with microwave (MW) treatment, and the kinetics of the oxidation parameters (free fatty acids (FFA), peroxide value (PV), thiobarbituric acid (TBA), α-tocopherol, lipase (LA) and lipoxygenase (LOX) enzymes activities) under different storage conditions. For stabilizing raw germ, the MW was treated at 700 W for three minutes. The oxidation parameters for the kinetic modeling were analyzed at different storage times (0, 15, 30, 45, 60,75, 90, and 105. days) and storage temperatures (-18, 0, 4, and 25 °C). The parameters were mathematically modelled and the PV and LA fitted well to the zero-order kinetic model, while FFA with α-tocopherol and TBA followed the first and second-order kinetics, respectively. The kinetic constant (k) was described by an Arrhenius equation and the activation energy ranged from 5.72 to 18.5 kJ/mol for the stabilized germ.
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Xiao Z, Wang K, Li F, Cao H, Duan Q, Zhu M, Wang P, Gao Y, Duan Y. Effect of extrusion on physical and chemical properties and storage stability of corn germ. Cereal Chem 2021. [DOI: 10.1002/cche.10464] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Zhigang Xiao
- College of Grain Science and Technology Shenyang Normal University Shenyang China
- College of Food Shenyang Agricultural University Shenyang China
| | - Kexin Wang
- College of Grain Science and Technology Shenyang Normal University Shenyang China
| | - Fanshu Li
- College of Grain Science and Technology Shenyang Normal University Shenyang China
| | - Huiying Cao
- College of Grain Science and Technology Shenyang Normal University Shenyang China
| | - Qingsong Duan
- College of Food Shenyang Agricultural University Shenyang China
| | - Minpeng Zhu
- College of Grain Science and Technology Shenyang Normal University Shenyang China
| | - Peng Wang
- College of Grain Science and Technology Shenyang Normal University Shenyang China
| | - Yuzhe Gao
- College of Grain Science and Technology Shenyang Normal University Shenyang China
| | - Yumin Duan
- Experiment Center Shenyang Normal University Shenyang China
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Kumar RR, Bhargava DV, Pandit K, Goswami S, Mukesh Shankar S, Singh SP, Rai GK, Tara Satyavathi C, Praveen S. Lipase - The fascinating dynamics of enzyme in seed storage and germination - A real challenge to pearl millet. Food Chem 2021; 361:130031. [PMID: 34058661 DOI: 10.1016/j.foodchem.2021.130031] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 05/04/2021] [Accepted: 05/05/2021] [Indexed: 11/18/2022]
Abstract
Pearl millet is considered as 'nutri-cereal' because of high nutrient density of the seeds. The grain has limited use because of low keeping quality of the flour due to the activities of rancidity causing enzymes like lipase, lox, pox and PPO. Among all the enzymes, lipase is most notorious because of its robust nature and high activity under different conditions. we have identified 2180 putative transcripts showing homology with different variants of lipase precursor through transcriptome data mining (NCBI BioProject acc. no. PRJNA625418). Lipase plays dual role of facilitating the germination of seeds and deteriorating the quality of the pearl millet flour through hydrolytic rancidity. Different physiochemical methods like heat treatment, micro oven, hydrothermal, etc. have been developed to inhibit lipase activity in pearl millet flour. There is further need to develop improved processing technologies to inhibit the hydrolytic and oxidative rancidity in the floor with enhanced shelf-life.
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Affiliation(s)
- Ranjeet R Kumar
- Division of Biochemistry, Indian Agricultural Research Institute, New Delhi Pin 110012, India.
| | - D V Bhargava
- Division of Biochemistry, Indian Agricultural Research Institute, New Delhi Pin 110012, India
| | - Kangkan Pandit
- Division of Biochemistry, Indian Agricultural Research Institute, New Delhi Pin 110012, India
| | - Suneha Goswami
- Division of Biochemistry, Indian Agricultural Research Institute, New Delhi Pin 110012, India
| | - S Mukesh Shankar
- Division of Genetics, Indian Agricultural Research Institute, New Delhi Pin 110012, India
| | - Sumer P Singh
- Division of Genetics, Indian Agricultural Research Institute, New Delhi Pin 110012, India
| | - Gyanendra K Rai
- Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu, Pin 180009, India
| | - C Tara Satyavathi
- All India Coordinated Research Project on Pearl Millet, Jodhpur, Rajasthan Pin 342304, India
| | - Shelly Praveen
- Division of Biochemistry, Indian Agricultural Research Institute, New Delhi Pin 110012, India.
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Comparison of lipid degradation in raw and infrared stabilized rice bran and rice bran oil: matrix effect. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00709-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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17
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Wang Z, Li ZF, Wang SS, Xiao YS, Xie XD, Wu MZ, Yu JL, Cheng LR, Yang AG, Yang J. NtMYB12a acts downstream of sucrose to inhibit fatty acid accumulation by targeting lipoxygenase and SFAR genes in tobacco. PLANT, CELL & ENVIRONMENT 2021; 44:775-791. [PMID: 33225450 DOI: 10.1111/pce.13957] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 11/14/2020] [Accepted: 11/16/2020] [Indexed: 06/11/2023]
Abstract
MYB12 promotes flavonol biosynthesis in plants by targeting several early biosynthesis genes (EBGs) of this pathway. The transcriptions of these EBGs are also induced by sucrose signal. However, whether MYB12 is activated by sucrose signal and what the other roles MYB12 has in regulating plant metabolism are poorly understood. In this study, two NtMYB12 genes were cloned from Nicotiana tabacum. Both NtMYB12a and NtMYB12b are involved in regulating flavonoids biosynthesis in tobacco. NtMYB12a is further shown to inhibit the accumulation of fatty acid (FA) in tobacco leaves and seeds. Post-translational activation and chromatin immunoprecipitation assays demonstrate that NtMYB12a directly promotes the transcriptions of NtLOX6, NtLOX5, NtSFAR4 and NtGDSL2, which encode lipoxygenase (LOX) or SFAR enzymes catalyzing the degradation of FA. NtLOX6 and NtLOX5 are shown to prevent the accumulation of FA in the mature seeds and significantly reduced the percentage of polyunsaturated fatty acids (PUFAs) in tobacco. Sucrose stimulates the transcription of NtMYB12a, and loss function of NtMYB12a partially suppresses the decrease of FA content in tobacco seedlings caused by sucrose treatment. The regulation of sucrose on the expression of NtLOX6 and NtGDSL2 genes is mediated by NtMYB12a, whereas those of NtLOX5 and NtSFAR4 genes are independent of sucrose.
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Affiliation(s)
- Zhong Wang
- China Tobacco Gene Research Center, Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, China
| | - Ze Feng Li
- China Tobacco Gene Research Center, Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, China
| | - Shan Shan Wang
- Xiangyang Cigarette Factory, China Tobacco Hubei Industrial Co., Ltd., Xiangyang, China
| | - Yan Song Xiao
- Chenzhou Tobacco Company of Hunan Province, Chenzhou, China
| | - Xiao Dong Xie
- China Tobacco Gene Research Center, Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, China
| | - Ming Zhu Wu
- China Tobacco Gene Research Center, Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, China
| | - Jin Long Yu
- Chenzhou Tobacco Company of Hunan Province, Chenzhou, China
| | - Li Rui Cheng
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao, China
| | - Ai Guo Yang
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao, China
| | - Jun Yang
- China Tobacco Gene Research Center, Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, China
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Kaseke T, Fawole OA, Mokwena L, Opara UL. Effect of cultivar and blanching of pomegranate seeds on physicochemical properties, nutritional qualities and antioxidant capacity of extracted oil. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00615-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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19
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Effects of gamma irradiation on soybean oil stability by enhancing tocopherol content in soybean. J Radioanal Nucl Chem 2020. [DOI: 10.1007/s10967-020-07445-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Arslan D, Demir MK, Acar A, Arslan FN. Investigation of Wheat Germ and Oil Characteristics with Regard to Different Stabilization Techniques. Food Technol Biotechnol 2020; 58:348-355. [PMID: 33281490 PMCID: PMC7709457 DOI: 10.17113/ftb.58.03.20.6638] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2020] [Accepted: 09/27/2020] [Indexed: 11/30/2022] Open
Abstract
RESEARCH BACKGROUND Utilization of wheat germ and wheat germ oil is limited due to high enzymatic activity and the presence of unsaturated fatty acids, which require stabilization techniques to overcome this problem. EXPERIMENTAL APPROACH In this study, the effects of stabilization methods (dry convective oven heating at 90 and 160 °C, microwave radiation at 180 and 360 W, and autoclave steaming) on both wheat germ and its oil were evaluated. RESULTS AND CONCLUSIONS Steaming caused the most dramatic changes in lipoxygenase activity, free fatty acid content, DPPH radical scavenging activity, and mass fractions of tocopherols and tocotrienols. Lower peroxide values were measured in the oil samples treated with convectional heating (160 °C) and steaming at temperatures above 100 °C. However, p-anisidine values of samples treated at higher temperatures were considerably greater than those of samples stabilized at lower temperatures. Oven heating at 160 °C was also one of the most effective treatments, after steaming, for the inactivation of lipoxygenase. Steaming significantly reduced mass fraction of total tocopherols, which was directly associated with the greater loss of β-tocopherol content. On the contrary, γ- and δ-tocopherol and tocotrienol homologues were abundant with higher amounts in steamed samples. α-Tocopherol and γ-tocotrienol were the most resistant isomers to stabilization processes. NOVELTY AND SCIENTIFIC CONTRIBUTION This study shows that the high temperature oven heating method, which is widely used in the industry for thermal stabilization of wheat germ, does not provide an advantage in oxidative stability compared to steaming and microwave applications. Steaming delayed oxidation in the germ, while further inhibiting lipoxygenase activity. Moreover, tocotrienols were more conservable. In industrial application, low-power microwave (180 instead of 360 W) and oven heating at lower temperature (90 instead of 160 °C) would be preferable.
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Affiliation(s)
- Derya Arslan
- Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Koycegiz Campus, Konya, Turkey
| | - M. Kürşat Demir
- Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Koycegiz Campus, Konya, Turkey
| | - Ayşenur Acar
- Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Koycegiz Campus, Konya, Turkey
| | - Fatma Nur Arslan
- Department of Chemistry, Faculty of Science, Karamanoğlu Mehmetbey University, Karaman, Turkey
- Van’t Hoff Institute for Molecular Sciences, Analytical Chemistry Group, University of Amsterdam, Science Park 904, 1098 XH, Amsterdam, Netherlands
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21
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Adiletta G, Magri A, Albanese D, Liguori L, Sodo M, Di Matteo M, Petriccione M. Overall quality and oxidative damage in packaged freshly shelled walnut kernels during cold storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00589-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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22
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23
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Kaseke T, Opara UL, Fawole OA. Effect of Blanching Pomegranate Seeds on Physicochemical Attributes, Bioactive Compounds and Antioxidant Activity of Extracted Oil. Molecules 2020; 25:E2554. [PMID: 32486338 PMCID: PMC7321380 DOI: 10.3390/molecules25112554] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 05/23/2020] [Accepted: 05/27/2020] [Indexed: 11/20/2022] Open
Abstract
This study investigated the effect of blanching pomegranate seeds (PS) on oil yield, refractive index (RI), yellowness index (YI), conjugated dienes (K232), conjugated trienes (K270), total carotenoid content (TCC), total phenolic compounds (TPC) and DPPH radical scavenging of the extracted oil. Furthermore, phytosterol and fatty acid compositions of the oil extracted under optimum blanching conditions were compared with those from the oil extracted from unblanched PS. Three different blanching temperature levels (80, 90, and 100 °C) were studied at a constant blanching time of 3 min. The blanching time was then increased to 5 min at the established optimum blanching temperature (90 °C). Blanching PS increased oil yield, K232, K270, stigmasterol, punicic acid, TPC and DPPH radical scavenging, whereas YI, β-sitosterol, palmitic acid and linoleic acid were decreased. The RI, TCC, brassicasterol, stearic acid, oleic acid and arachidic acid of the extracted oil were not significantly (p > 0.05) affected by blanching. Blanching PS at 90 °C for 3 to 5 min was associated with oil yield, TPC and DPPH. Blanching PS at 90 °C for 3 to 5 min will not only increase oil yield but could also improve functional properties such as antioxidant activity, which are desirable in the cosmetic, pharmaceutical, nutraceutical and food industries.
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Affiliation(s)
- Tafadzwa Kaseke
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;
| | - Umezuruike Linus Opara
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
| | - Olaniyi Amos Fawole
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
- Department of Botany and Plant Biotechnology, Faculty of Science, University of Johannesburg, P.O. Box 524, Johannesburg 2006, South Africa
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Improvement of Bread Quality by Adding Wheat Germ Fermented with Lactobacillus plantarum dy-1. J FOOD QUALITY 2020. [DOI: 10.1155/2020/9348951] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Fermentation has been considered as an effective way to improve the nutritional and sensory quality of food materials. In this paper, fermented wheat germ (FWG) was prepared by fermentation with Lactobacillus plantarum dy-1 and added as an ingredient in bread making for nutrition and quality improvement. The amounts ranged from 1 % to 6 % of FWG were added into ingredients for bread making, the similar amounts of raw wheat germ (RWG) were used as control, and the wheat flour without germ addition was used as blank. Then, bread quality was evaluated through nutrition, texture, and flavor analyses. The results showed that 4% of FWG addition had the ability to increase the specific volume, slow down the aging process, and improve the color and luster of bread. A significant increase in free amino acid content was observed in the FWG bread, which could be helpful to enrich the flavor substances in bread. The flavor analysis of bread showed that more volatile compounds mainly alcohols and aldehydes were present in FWG bread compared with RWG bread. In the fermentation process, the pH value was decreased and the total titratable acidity (TTA) was enhanced to inhibit the growth of microorganisms. Therefore, the addition of FWG could not only enhance its nutritional properties, but also improve the flavor, quality, and structural features of bread. Moreover, it exhibited a good availability to extend the shelf life of bread.
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25
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Yu C, Hu Q, Wang H, Deng Z. Comparison of 11 rice bran stabilization methods by analyzing lipase activities. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14370] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Cheng‐wei Yu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Qi‐rui Hu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Hao‐wei Wang
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Ze‐yuan Deng
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
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26
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Effect of Loading on Wheat Germ Drying in a Batch Fluidized Bed for Industrial Production. Processes (Basel) 2019. [DOI: 10.3390/pr7120864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
A high loading production in the manufacturing process of wheat germ (WG) drying is important for reducing the production costs. From a cost perspective, the drying performance become more effective in a batch process when the loading increases. The objective of this investigation was to evaluate the drying performance of WG with different loadings, from 2 to 9 kg, at 120 °C in a fluidized bed dryer. The moisture content, according to the American Association of Cereal Chemists (AACC) method, and the water activity using a thermal hygrometer were measured. The absolute humidity, diffusivity of moisture, and thermal efficiency were analyzed using a mathematical model. An analysis of the dehydration flux demonstrated a linear relationship between dehydration time and WG loading using a fluidized bed dryer. The kinetics of WG drying were observed with a simple exponential model used to match the experimental observation, indicating that the drying rate constant decreases with an increase in WG loading. A linear relationship was obtained between the WG loading and heating time (heating time = −0.212 + 0.577 × WG loading). On this basis, a process optimization was developed for industrial operation, and for predicting the drying performance of WG for industrial-scale production.
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Moreira-Rosário A, Pinheiro H, Marques C, Teixeira JA, Calhau C, Azevedo LF. Does intake of bread supplemented with wheat germ have a preventive role on cardiovascular disease risk markers in healthy volunteers? A randomised, controlled, crossover trial. BMJ Open 2019; 9:e023662. [PMID: 30659039 PMCID: PMC6340436 DOI: 10.1136/bmjopen-2018-023662] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/03/2023] Open
Abstract
OBJECTIVE Intake of whole grains is associated with a reduced risk of cardiovascular disease (CVD). This evidence is also strong for bran alone, but findings about germ are conflicting. Our aim was to elucidate the role of germ in primary prevention of cardiovascular events, and therefore, a staple food was selected for 6 g of germ supplementation. This corresponds to sixfold increase in the global mean consumption of germ, while preserving the sensory proprieties of refined bread which is crucial for consumer's acceptance. DESIGN Randomised, double-blinded, crossover, controlled clinical trial with 15-week follow-up comprising a 2-week run-in, two intervention periods of 4 weeks each and a 5-week washout period. SETTING A single centre in the north of Portugal. PARTICIPANTS 55 eligible healthy adults (mean age of 34 years and body mass index between 19 and 38 kg/m2) were randomly assigned. INTERVENTIONS The study consisted of two intervention periods including daily intake of refined wheat bread enriched with 6 g of wheat germ and control (non-enriched bread). OUTCOMES Changes in fasting cholesterol and triglycerides, fasting and postprandial glucose, insulin sensitivity and C reactive protein. RESULTS We observed no significant effect of daily intake of wheat germ on cholesterol and triglycerides levels, on postprandial glucose response and on insulin sensitivity. Incremental area under curve glucose and homeostasis model assessment for insulin resistance did not change, suggesting that 6 g of wheat germ have no effect on glucose metabolism. No effect was also observed in the subgroup of participants who complied with the protocol (n=47). CONCLUSIONS The absence of alterations on lipid and glucose profiles suggests that germ up to 6 g/day may have no preventive effect on CVD risk. However, it is important to investigate other food vehicles that can accommodate higher doses of wheat germ in future studies. TRIAL REGISTRATION NUMBER NCT02405507.
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Affiliation(s)
- André Moreira-Rosário
- Centre for Health Technology and Services Research (CINTESIS), Porto, Portugal
- Department of Community Medicine, Information and Health Decision Sciences (MEDCIDS), Universidade do Porto, Porto, Portugal
| | - Helder Pinheiro
- Nutrition & Metabolism, NOVA University of Lisbon, NOVA Medical School, Lisbon, Portugal
- Infectious Diseases Service, Hospital Curry Cabral, Lisboa, Portugal
| | - Cláudia Marques
- Centre for Health Technology and Services Research (CINTESIS), Porto, Portugal
- Nutrition & Metabolism, NOVA University of Lisbon, NOVA Medical School, Lisbon, Portugal
| | | | - Conceição Calhau
- Centre for Health Technology and Services Research (CINTESIS), Porto, Portugal
- Nutrition & Metabolism, NOVA University of Lisbon, NOVA Medical School, Lisbon, Portugal
| | - Luís Filipe Azevedo
- Centre for Health Technology and Services Research (CINTESIS), Porto, Portugal
- Department of Community Medicine, Information and Health Decision Sciences (MEDCIDS), Universidade do Porto, Porto, Portugal
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Dong JL, Yang M, Shen RL, Zhai YF, Yu X, Wang Z. Effects of thermal processing on the structural and functional properties of soluble dietary fiber from whole grain oats. FOOD SCI TECHNOL INT 2018; 25:282-294. [DOI: 10.1177/1082013218817705] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Normal pressure steaming, high pressure steaming, microwave, and frying are widely used to deactivate enzyme in the oats, but these thermal processing methods may affect the structural and functional properties of soluble dietary fiber, which contribute greatly to the health benefits of oat foods. The objective of this study was to evaluate the effects of four different thermal processing methods on the structural and functional properties of soluble dietary fiber from whole grain oats. The results showed that the thermal processing resulted in changes on nutritional components of whole grain oats. Especially dietary fiber components, the total dietary fiber, insoluble dietary fiber, and soluble dietary fiber content of heat-treated oats were significantly increased ( p < 0.05). Moreover, thermal processing can not only result in an increase in molecular weight and particle size, but also cause molecular aggregation and different functional properties of soluble dietary fiber. High pressure steaming-treated oat soluble dietary fiber displayed significantly higher swelling and emulsifying ( p < 0.05), but microwave-treated oat soluble dietary fiber exhibited the highest glucose, cholesterol, and sodium cholate adsorption capacities. These results might provide basic information to help to better understand the functionality of oat soluble dietary fiber and improve the process efficiency of oat foods with high nutritional qualities.
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Affiliation(s)
- Ji-Lin Dong
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, People's Republic of China
- Collaborative Innovation Center of Food Production and Safety, Zhengzhou, People’s Republic of China
| | - Mei Yang
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, People's Republic of China
- Collaborative Innovation Center of Food Production and Safety, Zhengzhou, People’s Republic of China
| | - Rui-Ling Shen
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, People's Republic of China
- Collaborative Innovation Center of Food Production and Safety, Zhengzhou, People’s Republic of China
| | - Ya-Fei Zhai
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, People's Republic of China
- Collaborative Innovation Center of Food Production and Safety, Zhengzhou, People’s Republic of China
| | - Xiao Yu
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, People's Republic of China
- Collaborative Innovation Center of Food Production and Safety, Zhengzhou, People’s Republic of China
| | - Zhen Wang
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, People's Republic of China
- Collaborative Innovation Center of Food Production and Safety, Zhengzhou, People’s Republic of China
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Poudel R, Rose DJ. Changes in enzymatic activities and functionality of whole wheat flour due to steaming of wheat kernels. Food Chem 2018; 263:315-320. [DOI: 10.1016/j.foodchem.2018.05.022] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2017] [Revised: 03/30/2018] [Accepted: 05/02/2018] [Indexed: 11/30/2022]
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30
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Modelling Condensation and Simulation for Wheat Germ Drying in Fluidized Bed Dryer. Processes (Basel) 2018. [DOI: 10.3390/pr6060071] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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31
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Effect of Wheat Germ Heat Treatment by Fluidised Bed on the Kinetics of Lipase Inactivation. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2069-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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