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Evaluation of saponin and phenolic profile of quinoa seeds after fungal fermentation. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2023.103656] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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Chevilly S, Dolz-Edo L, Blanca J, Yenush L, Mulet JM. Identification of Distinctive Primary Metabolites Influencing Broccoli ( Brassica oleracea, var. Italica) Taste. Foods 2023; 12:foods12020339. [PMID: 36673431 PMCID: PMC9857596 DOI: 10.3390/foods12020339] [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: 12/07/2022] [Revised: 12/28/2022] [Accepted: 01/09/2023] [Indexed: 01/13/2023] Open
Abstract
Broccoli (Brassica oleracea L. var. Italica Plenck) is a cruciferous crop that is considered to be a good source of micronutrients. Better taste is a main objective for breeding, as consumers are demanding novel cultivars suited for a healthy diet, but ones that are more palatable. This study aimed to identify primary metabolites related to cultivars with better taste according to a consumer panel. For this purpose, we performed a complete primary metabolomic profile of 20 different broccoli cultivars grown in the field and contrasted the obtained data with the results of a consumer panel which evaluated the taste of the same raw buds. A statistical analysis was conducted to find primary metabolites correlating with better score in the taste panels. According to our results, sugar content is not a distinctive factor for taste in broccoli. The accumulation of the amino acids leucine, lysine and alanine, together with Myo-inositol, negatively affected taste, while a high content of γ-aminobutyric acid (GABA) is a distinctive trait for cultivars scoring high in the consumer panels. A Principal Component Analysis (PCA) allowed us to define three different groups according to the metabolomic profile of the 20 broccoli cultivars studied. Our results suggest molecular traits that could be useful as distinctive markers to predict better taste in broccoli or to design novel biotechnological or classical breeding strategies for improving broccoli taste.
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Affiliation(s)
- Sergio Chevilly
- Instituto de Biología Molecular y Celular de Plantas, Universitat Politècnica de València-Consejo Superior de Investigaciones Científicas, 46022 Valencia, Spain
| | - Laura Dolz-Edo
- Instituto de Biología Molecular y Celular de Plantas, Universitat Politècnica de València-Consejo Superior de Investigaciones Científicas, 46022 Valencia, Spain
| | - José Blanca
- Instituto Universitario de Conservación y Mejora de la Agrodiversidad Valenciana, COMAV, Universitat Politècnica de València, 46022 Valencia, Spain
| | - Lynne Yenush
- Instituto de Biología Molecular y Celular de Plantas, Universitat Politècnica de València-Consejo Superior de Investigaciones Científicas, 46022 Valencia, Spain
| | - José M. Mulet
- Instituto de Biología Molecular y Celular de Plantas, Universitat Politècnica de València-Consejo Superior de Investigaciones Científicas, 46022 Valencia, Spain
- Correspondence: ; Tel.: +34-96-387-7775
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Tyl C, Bresciani A, Marti A. Recent Progress on Improving the Quality of Bran-Enriched Extruded Snacks. Foods 2021; 10:foods10092024. [PMID: 34574134 PMCID: PMC8471519 DOI: 10.3390/foods10092024] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2021] [Revised: 08/11/2021] [Accepted: 08/22/2021] [Indexed: 12/29/2022] Open
Abstract
The incorporation of milling by-products, in particular bran, into starch-based extruded snacks allows manufacturers to address two consumer demands at once, i.e., those for goods that are more sustainably produced and of higher nutritional value. However, the higher fiber content in bran than in refined cereal flours poses a limit to the amount that can be included without compromising the quality of extruded snacks, which crucially depends on expansion. Thus, several studies have focused on the effect of bran on the physicochemical characteristics of extruded snacks, leading to the need to review the recent findings in this area. Opportunities, challenges, and potential solutions of bran-enriched snacks are addressed, and several current knowledge gaps are highlighted. Specifically, the first part of the review presents the effects of extrusion cooking on bran's compositional aspects, focusing on structural changes and product quality. After summarizing the main quality traits of extruded snacks (e.g., expansion rate, bulk density, and textural attributes), the effects of bran enrichment on the physical and sensory characteristics of the final product are discussed. Finally, bran pre-treatments as well as processing optimization are discussed as approaches to improve the quality of bran-enriched snacks.
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Affiliation(s)
- Catrin Tyl
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Science, 1433 Ås, Norway;
| | - Andrea Bresciani
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Giovanni Celoria, 2, 20133 Milan, Italy;
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Giovanni Celoria, 2, 20133 Milan, Italy;
- Correspondence:
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Starzyńska-Janiszewska A, Stodolak B, Duliński R, Mickowska B, Sabat R. Fermentation of Colored Quinoa Seeds withNeurospora intermediato Obtain Oncom-Type Products of Favorable Nutritional and Bioactive Characteristics. Cereal Chem 2017. [DOI: 10.1094/cchem-10-16-0264-r] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Anna Starzyńska-Janiszewska
- Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Kraków, 30-149 Kraków, Poland
| | - Bożena Stodolak
- Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Kraków, 30-149 Kraków, Poland
| | - Robert Duliński
- Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Kraków, 30-149 Kraków, Poland
| | - Barbara Mickowska
- Malopolska Centre for Monitoring and Certification of Food, Faculty of Food Technology, University of Agriculture in Kraków, 30-149 Kraków, Poland
| | - Renata Sabat
- Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Kraków, 30-149 Kraków, Poland
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Duliński R, Starzyńska-Janiszewska A, Byczyński Ł, Błaszczyk U. Myo-inositol phosphates profile of buckwheat and quinoa seeds: Effects of hydrothermal processing and solid-state fermentation with Rhizopus oligosporus. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1230871] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Robert Duliński
- Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland
| | - Anna Starzyńska-Janiszewska
- Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland
| | - Łukasz Byczyński
- Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland
| | - Urszula Błaszczyk
- Department of Fermentation Technology and Technical Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland
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Duliński R, Cielecka EK, Pierzchalska M, Byczyński Ł, Żyła K. Profile and bioavailability analysis of myo-inositol phosphates in rye bread supplemented with phytases: a study using an in vitro method and Caco-2 monolayers. Int J Food Sci Nutr 2016; 67:454-60. [PMID: 27019314 DOI: 10.3109/09637486.2016.1162769] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Commercial preparations of 6-phytase A alone and in combination with phytase B were used in rye breadmaking. Determination of bioavailability of myo-inositol phosphates from bread was performed by an in vitro digestion method followed by the measurement of an uptake by Caco-2 cells in culture. In bread supplemented with a combination of 6-phytase A and phytase B, a significant reduction in phytate content was observed from 3.62 μmol/g in the control to 0.7 μmol/g. Bioavailability of phytate estimated by an in vitro method simulating digestion in the human alimentary tract was 9% in the bread supplemented with phytase B, 7% (6-phytase A) and 50% in the control bread. In cell culture, the bioaccessibilities of inositol triphosphates from bread baked with the addition of 6-phytase A was higher by 36% as compared to the samples baked with phytase B and by 32% in breads baked with combination of both phytases.
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Affiliation(s)
- R Duliński
- a Department of Food Biotechnology, Faculty of Food Technology , University of Agriculture in Krakow , ul. Balicka 122 , Kraków , Poland
| | - E K Cielecka
- a Department of Food Biotechnology, Faculty of Food Technology , University of Agriculture in Krakow , ul. Balicka 122 , Kraków , Poland
| | - M Pierzchalska
- a Department of Food Biotechnology, Faculty of Food Technology , University of Agriculture in Krakow , ul. Balicka 122 , Kraków , Poland
| | - Ł Byczyński
- a Department of Food Biotechnology, Faculty of Food Technology , University of Agriculture in Krakow , ul. Balicka 122 , Kraków , Poland
| | - K Żyła
- a Department of Food Biotechnology, Faculty of Food Technology , University of Agriculture in Krakow , ul. Balicka 122 , Kraków , Poland
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Duliński R, Cielecka EK, Pierzchalska M, Żyła K. Phytases Improve Myo-Inositol Bioaccessibility in Rye Bread: A Study Using an In Vitro Method of Digestion and a Caco-2 Cell Culture Model. Food Technol Biotechnol 2015; 53:66-72. [PMID: 27904333 DOI: 10.17113/ftb.53.01.15.3764] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023] Open
Abstract
Preparations of 6-phytase A (EC 3.1.3.26) and phytase B (acid phosphatase, EC 3.1.3.2) were applied alone and combined in the preparation of dough to estimate their catalytic potential for myo-inositol liberation from rye flour in the breadmaking technology. The experimental bread samples were ground after baking and subjected to determination of myo-inositol bioavailability by an in vitro method that simulated digestion in a human alimentary tract, followed by measurements of myo-inositol transport through enterocyte- -like differentiated Caco-2 cells to determine its bioaccessibility. Myo-inositol content was measured by a high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD) technique. The concentration of myo-inositol in the dialysates of control bread was 25.3 µg/mL, whereas in the dialysates of bread sample baked with 6-phytase A, the concentration increased to 35.4 µg/mL, and in the bread baked with phytase B to 64.98 µg/mL. Simultaneous application of both enzymes resulted in myo-inositol release of 64.04 µg/mL. The highest bioaccessibility of myo-inositol, assessed by the measurement of the passage through the Caco-2 monolayer was determined in the bread baked with the addition of 6-phytase A. Enzymatically modified rye bread, particularly by the addition of 6-phytase A, may be therefore a rich source of a highly bioaccessible myo- -inositol.
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Affiliation(s)
- Robert Duliński
- Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow,
ul. Balicka 122, PL-30-149 Krakow, Poland
| | - Emilia Katarzyna Cielecka
- Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow,
ul. Balicka 122, PL-30-149 Krakow, Poland
| | - Małgorzata Pierzchalska
- Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow,
ul. Balicka 122, PL-30-149 Krakow, Poland
| | - Krzysztof Żyła
- Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow,
ul. Balicka 122, PL-30-149 Krakow, Poland
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