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Ardie SW, Nugroho RB, Dirpan A, Anshori MF. Foxtail millet research in supporting climate change resilience efforts: Bibliometric analysis and focused literature review. Heliyon 2025; 11:e42348. [PMID: 39968133 PMCID: PMC11834093 DOI: 10.1016/j.heliyon.2025.e42348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2024] [Revised: 01/28/2025] [Accepted: 01/28/2025] [Indexed: 02/20/2025] Open
Abstract
Foxtail millet is part of the millet group but is less popular than sorghum and pearl millet. Nevertheless, the potential of this plant is considered promising for diversifying food nutrition, health products, feed, biofuel, and several other uses, as indicated by various publications, including review articles. However, studies, analyses, and development trends of foxtail millet are lacking, and the current development status of foxtail millet and future projections cannot be systematically identified. Bibliometric analysis offers a method to clarify the current state of the development and interaction of a study topic for systematic analysis. Therefore, this study conducted a bibliometric review to examine the development, interaction, and projections of foxtail millet research regarding publication trends, countries involved, and keywords. Publications related to foxtail millet were first mined from the Scopus database and analyzed using Biblioshiny R Studio and VOSviewer software, with 2091 Scopus documents identified as being associated with the topic of foxtail millet. A significant development occurred in 2012 when the entire foxtail millet genome was explored. The main countries that focus on developing foxtail millet are China and India. The development of foxtail millet is focused on optimizing omics-based approaches to support the use of its potential, especially in research efforts involving climate change tolerance systems. Therefore, innovation, exploration, and potential use of foxtail millet in the future will continue to develop along with submarginal land and public health problems, including in Indonesia, which has the fourth largest population globally.
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Affiliation(s)
- Sintho Wahyuning Ardie
- Department of Agronomy and Horticulture, Faculty of Agriculture, IPB University, Bogor, 11680, Indonesia
| | - Rizki Bagus Nugroho
- Plant Breeding and Biotechnology Study Program, Graduate School, IPB University, Bogor, 11680, Indonesia
| | - Andi Dirpan
- Department of Agricultural Technology, Hasanuddin University, Makassar, 90245, Indonesia
- Research Group for Post-Harvest Technology and Biotechnology, Makassar, 90245, Indonesia
| | - Muhammad Fuad Anshori
- Research Group for Post-Harvest Technology and Biotechnology, Makassar, 90245, Indonesia
- Department of Agronomy, Hasanuddin University, Makassar, 90245, Indonesia
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Zhang W, Zhang G, Liang W, Tian J, Sun S, Zhang X, Lv X, Guo P, Qu A, Wu Z. Structure, Functional Properties, and Applications of Foxtail Millet Prolamin: A Review. Biomolecules 2024; 14:913. [PMID: 39199301 PMCID: PMC11352161 DOI: 10.3390/biom14080913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2024] [Revised: 07/25/2024] [Accepted: 07/25/2024] [Indexed: 09/01/2024] Open
Abstract
Foxtail millet prolamin, one of the major protein constituents of foxtail millet, has garnered attention due to its unique amino acid composition and function. Foxtail millet prolamin exhibits specific physicochemical and functional characteristics, such as solubility, surface hydrophobicity, emulsifying, and foaming properties. These characteristics have been exploited in the preparation and development of products, including plant-based alternative products, nutritional supplements, and gluten-free foods. Additionally, because of the favorable biocompatibility and biodegradability, foxtail millet prolamin is frequently used as a carrier for encapsulation and targeted delivery of bioactive substances. Moreover, studies have shown that foxtail millet prolamin is highly nutritious and displays various biological activities like antioxidant effects, anti-inflammatory properties, and anti-diabetic potential, making it a valuable ingredient in medicinal products and contributing to its potential role in therapeutic diets. This review summarizes the current knowledge of the amino acid composition and structural characteristics of foxtail millet prolamin, as well as the functional properties, biological activities, and applications in functional food formulation and drug delivery strategy. Challenges and future perspectives for the utilization of foxtail millet prolamin are also pointed out. This review aims to provide novel ideas and broad prospects for the effective use of foxtail millet prolamin.
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Affiliation(s)
- Wen Zhang
- Tianjin Key Laboratory of Food Science and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (W.Z.); (G.Z.); (J.T.); (X.L.)
- Key Laboratory of Low Carbon Cold Chain for Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin 300134, China
| | - Guijun Zhang
- Tianjin Key Laboratory of Food Science and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (W.Z.); (G.Z.); (J.T.); (X.L.)
| | - Wenjing Liang
- Tianjin Key Laboratory of Food Science and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (W.Z.); (G.Z.); (J.T.); (X.L.)
| | - Jiayi Tian
- Tianjin Key Laboratory of Food Science and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (W.Z.); (G.Z.); (J.T.); (X.L.)
| | - Shuhao Sun
- Tianjin Key Laboratory of Food Science and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (W.Z.); (G.Z.); (J.T.); (X.L.)
| | - Xinping Zhang
- Tianjin Key Laboratory of Food Science and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (W.Z.); (G.Z.); (J.T.); (X.L.)
| | - Xinyi Lv
- Tianjin Key Laboratory of Food Science and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (W.Z.); (G.Z.); (J.T.); (X.L.)
| | - Peibo Guo
- Tianjin Key Laboratory of Food Science and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (W.Z.); (G.Z.); (J.T.); (X.L.)
| | - Ao Qu
- Tianjin Key Laboratory of Food Science and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (W.Z.); (G.Z.); (J.T.); (X.L.)
| | - Zijian Wu
- Tianjin Key Laboratory of Food Science and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (W.Z.); (G.Z.); (J.T.); (X.L.)
- Key Laboratory of Low Carbon Cold Chain for Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin 300134, China
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Wang C, Lin M, Li Y, Zhuang W, Guo Z. Effect of steam explosion modified soluble dietary fiber from Tremella fuciformis stem on the quality and digestibility of biscuits. Int J Biol Macromol 2024; 265:130905. [PMID: 38492690 DOI: 10.1016/j.ijbiomac.2024.130905] [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: 12/03/2023] [Revised: 02/23/2024] [Accepted: 03/13/2024] [Indexed: 03/18/2024]
Abstract
Steam explosion (SE) technology is an effective modification method for improving resource utilization of edible fungi processing by-products. In this study, the effect of SE-modified Tremella fuciformis (T. fuciformis) stem soluble dietary fiber (SDF) on the quality and digestibility of biscuits was investigated. The results showed that the addition of SE-modified T. fuciformis stem SDF (M-SDF) changed the gluten network structure and moisture distribution in the biscuits, which improved the spread ratio of the biscuits and resulted in attractive colors. Meanwhile, as starch was embedded, the starch hydrolysis rate (from 60.9 ± 0.90 % to 43.01 ± 0.78 %) and estimated glycemic index (from 84.10 ± 4.39 to 68.45 ± 3.15) of 12 % M-SDF biscuits were reduced. Furthermore, 8 % M-SDF received the highest sensory scores. These results demonstrate the potential applicability of SE-modified edible fungi processing by-product SDF as an additive in functional foods.
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Affiliation(s)
- Changrong Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Integrated Scientific Research Base of Edible fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou, Fujian, PR China
| | - Mengfan Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Integrated Scientific Research Base of Edible fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou, Fujian, PR China
| | - Yibin Li
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, PR China
| | - Weijing Zhuang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Integrated Scientific Research Base of Edible fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou, Fujian, PR China
| | - Zebin Guo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Integrated Scientific Research Base of Edible fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou, Fujian, PR China.
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