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Brites LTGF, Rebellato AP, Meinhart AD, Godoy HT, Pallone JAL, Steel CJ. Technological, sensory, nutritional and bioactive potential of pan breads produced with refined and whole grain buckwheat flours. Food Chem X 2022; 13:100243. [PMID: 35499026 PMCID: PMC9040025 DOI: 10.1016/j.fochx.2022.100243] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 01/21/2022] [Accepted: 02/02/2022] [Indexed: 11/20/2022] Open
Abstract
Breads made with 30% refined buckwheat flour or 30% whole grain buckwheat flour had minor interference in technological quality. Breads made with 30% or 45% whole grain buckwheat flour presented higher mineral contents. Breads made with refined buckwheat flour presented higher mineral bioaccessibility. After baking, rutin and quercetin levels increased, mainly in breads with 45% whole grain buckwheat flour. Breads made with 30% refined buckwheat flour or 30% whole grain buckwheat flour were well accepted by consumers.
The nutritional quality and bioactive potential of breads made with partial replacement of refined wheat flour (RWF) with 30% or 45% refined buckwheat flour (RBF) or whole buckwheat flour (WGBF) was assessed through mineral bioaccessibility, starch digestibility, dietary fiber content and bioactive potential by determining rutin and quercetin levels during processing. Moreover, technological quality and sensory acceptance were also evaluated. Breads made with 30% or 45% WGBF showed higher mineral and fiber contents compared to the control, while the formulations with RBF showed higher bioaccessibility. No changes were observed in the rutin levels of the dough before and after fermentation, but after baking, rutin and quercetin levels increased. The highest starch hydrolysis was found in the formulation containing 45% RBF. The formulations made with 30% RBF or 30% WGBF were well accepted by consumers. Our study shows interesting results, as few studies report the effect of processing on bioactive compounds.
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Affiliation(s)
- Lara T G F Brites
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil
| | - Ana P Rebellato
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil
| | - Adriana D Meinhart
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil
| | - Helena T Godoy
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil
| | - Juliana A L Pallone
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil
| | - Caroline J Steel
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil
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Zhang YY, Stockmann R, Ng K, Ajlouni S. The role of legume peptides released during different digestion stages in modulating the bioaccessibility of exogenous iron and zinc: An in-vitro study. Curr Res Food Sci 2021; 4:737-745. [PMID: 34729500 PMCID: PMC8545669 DOI: 10.1016/j.crfs.2021.10.004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 10/07/2021] [Accepted: 10/11/2021] [Indexed: 11/30/2022] Open
Abstract
The effects of legume protein fractions on Fe and Zn bioaccessibility remain equivocal to date, largely due to the protein’s structure and the presence of anti-nutritional compounds. We administered Fe and Zn salts with legume concentrates consisting mainly of albumin or globulin from lupin, pea and faba to in vitro gastrointestinal digestion. Under the fasted intestinal state, faba globulins were found to enhance Fe2+ and Zn solubility compared to control salts without legume proteins. Meanwhile, other fractions had no effect or significantly lowered Fe and Zn solubility. Under the fed intestinal state, the presence globulins enhanced Fe solubility versus the control, where protein solubilization due to high bile concentration likely played a role in circumventing precipitation. The lupin albumin fraction significantly enhanced Fe2+ and Zn solubility, whilst other fractions generally reduced Zn solubility under fed state. Our results highlight the complex role of legume proteins towards Fe and Zn solubility. Bioaccessibility of Fe/Zn mineral salts were examined with and without legume protein fractions. Bile concentrations and/or digestion time affected Fe3+/Fe2+ and Zn solubility in presence of legume protein fractions. Globulins consistently enhanced Fe2+, but not Fe3+ solubility during the high-bile (fed state) intestinal digestion phase. Both enhancements and reductions in Zn solubility were reflected by different legume fractions. A non-linear relationship was observed between soluble protein and Fe/Zn bioaccessibility during simulated digestion.
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Affiliation(s)
- Yianna Y Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, 3052, Australia.,CSIRO Agriculture & Food, 671 Sneydes Road, Werribee, VIC, 3030, Australia
| | - Regine Stockmann
- CSIRO Agriculture & Food, 671 Sneydes Road, Werribee, VIC, 3030, Australia
| | - Ken Ng
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, 3052, Australia
| | - Said Ajlouni
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, 3052, Australia
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Rousseau S, Pallares Pallares A, Vancoillie F, Hendrickx M, Grauwet T. Pectin and phytic acid reduce mineral bioaccessibility in cooked common bean cotyledons regardless of cell wall integrity. Food Res Int 2020; 137:109685. [PMID: 33233261 DOI: 10.1016/j.foodres.2020.109685] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 08/05/2020] [Accepted: 09/06/2020] [Indexed: 02/03/2023]
Abstract
Common bean cotyledons are rich in minerals (Mg, Ca, Fe and Zn), but they also contain natural barriers that can potentially prevent mineral absorption during digestion. In this study, both the cell wall integrity and mineral chelators/antinutrients (phytic acid and pectin) were investigated as natural barriers in common bean cotyledons. To examine the cell wall integrity as a physical barrier for mineral diffusion, soluble mineral content was determined in a cooked cotyledon sample before and after disruption of intact cell walls. While this study showed that the cell wall in cooked common bean cotyledons does not hinder mineral diffusion, it also demonstrated that the presence of antinutrients decreases mineral bioaccessibility. It was shown that a certain mineral fraction is naturally bound to phytic acid and/or pectin and, by enzymatically degrading these antinutrients, the antinutrient-chelated mineral fraction decreased. Moreover, although pH changes are occurring during simulated digestion experiments, which might affect charge of the antinutrients and thus their chelating capacity for minerals, no difference in mineral distribution over antinutrients was observed due to digestion. In addition, this study showed that mineral bioaccessibility in common bean cotyledons could be potentially increased by degrading antinutrients during digestion in the small intestinal phase.
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Affiliation(s)
- Sofie Rousseau
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium.
| | - Andrea Pallares Pallares
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
| | - Flore Vancoillie
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
| | - Marc Hendrickx
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
| | - Tara Grauwet
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium.
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Buta MB, Posten C, Emire SA, Meinhardt AK, Müller A, Greiner R. Effects of phytase-supplemented fermentation and household processing on the nutritional quality of Lathyrus sativus L. seeds. Heliyon 2020; 6:e05484. [PMID: 33241152 PMCID: PMC7672292 DOI: 10.1016/j.heliyon.2020.e05484] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 09/17/2020] [Accepted: 11/06/2020] [Indexed: 11/23/2022] Open
Abstract
Grass pea (Lathyrus sativus L.) is commonly consumed in cooked, fermented, and roasted forms in Ethiopia. However, the impacts of household processing practices on its nutrients, antinutrients, and toxic compounds have not been adequately studied. Therefore, the effects of household processing and fermentation in the presence and absence of a phytase on the contents of β-N-oxalyl-L-α,β-diaminopropionic acid (β-ODAP), myo-inositol phosphates, crude protein, minerals and the in vitro bioaccessibility were investigated. Fermentation exhibited a significant decline in β-ODAP (13.0-62.0%) and phytate (7.3-90.5%) irrespective of the presence of phytase. Pressure and pan cooking after discarding the soaking water resulted in a 27.0 and 16.2% reduction in β-ODAP. A 30% reduction in phytate was observed during germination followed by roasting. In addition, germination resulted in a significant (p < 0.05) increase in crude protein. Germination and germination followed by roasting resulted in the highest Fe bioaccessibilities (more than 25 fold higher compared to untreated samples) followed by pressure cooking and soaking. Processing also improved Zn bioaccessibilities by 50.0% (soaked seed without soaking water), 22.5% (soaked seed with soaking water), and 4.3% (germination). Thus, the processing technologies applied were capable of reducing the content of phytate (InsP6) and β-ODAP with a concomitant increase in mineral bioaccessibilities. Processing of grass peas could therefore contribute to their more widespread utilization.
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Affiliation(s)
- Meseret Bekele Buta
- School of Chemical and Bioengineering, Department of Food Engineering, Addis Ababa Institute of Technology, P.O.B: 1176, Addis Ababa, Ethiopia
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Str. 9, 76131, Karlsruhe, Germany
- Institute of Process Engineering in Life Sciences III Bioprocess Engineering, Karlsruhe Institute of Technology (KIT), Fritz-Haber-Weg 2, 76131 Karlsruhe, Germany
- College of Biological and Chemical Engineering, Department of Food Process Engineering, Addis Ababa Science and Technology University, P.O.B: 16417, Addis Ababa, Ethiopia
| | - Clemens Posten
- Institute of Process Engineering in Life Sciences III Bioprocess Engineering, Karlsruhe Institute of Technology (KIT), Fritz-Haber-Weg 2, 76131 Karlsruhe, Germany
| | - Shimelis Admassu Emire
- School of Chemical and Bioengineering, Department of Food Engineering, Addis Ababa Institute of Technology, P.O.B: 1176, Addis Ababa, Ethiopia
| | - Ann-Katrin Meinhardt
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Str. 9, 76131, Karlsruhe, Germany
| | - Alexandra Müller
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Str. 9, 76131, Karlsruhe, Germany
| | - Ralf Greiner
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Str. 9, 76131, Karlsruhe, Germany
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Suma PF, Urooj A. Nutrients, antinutrients & bioaccessible mineral content (invitro) of pearl millet as influenced by milling. J Food Sci Technol 2011; 51:756-61. [PMID: 24741171 DOI: 10.1007/s13197-011-0541-7] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/18/2011] [Accepted: 09/08/2011] [Indexed: 11/28/2022]
Abstract
Pearl millet is an underutilized grain crop commonly used as whole flour for traditional food preparation and hence confined to traditional consumers and to people of lower economic strata. In this study two commercially available pearl millet varieties (Kalukombu & MRB) obtained from the local market were milled into whole flour, semi refined flour & bran rich fraction. These milling fractions were evaluated for nutrients, antinutrients and mineral bioaccessibility. The bran rich fraction, a by product of flour milling contained significantly (P ≤ 0.05) higher ash content (3.3 & 3.5 g/100 g in K & MRB respectively). Minerals like phosphorus, calcium and antinutrients like oxalates, phytates, were found mainly distributed in the bran fraction. The nutrient content of semi-refined flour was comparable to whole flour except for the fat content (1.3%). Due to partial separation of the bran fraction, semi refined flour was low in antinutrients which improved its mineral bioaccessibility making it nutritionally superior.
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Affiliation(s)
- P Florence Suma
- Department of Studies in Food Science & Nutrition, University of Mysore Manasagangotri, Mysore, 570 006 India
| | - Asna Urooj
- Department of Studies in Food Science & Nutrition, University of Mysore Manasagangotri, Mysore, 570 006 India
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