Comparative evaluation on phenolic profiles, antioxidant properties and α-glucosidase inhibitory effects of different milling fractions of foxtail millet

A comprehensive review on influence of millet processing on carbohydrate-digesting enzyme inhibitors and implications for diabetes management

Millets, often overlooked as food crops, have regained potential as promising stable food sources of bioactive compounds to regulate blood sugar levels in the diabetic populace. This comprehensive review delves into various millet varieties, processing methods, and extraction techniques aimed at isolating bioactive compounds. The review elucidates the inhibitory effects of millet-derived bioactive compounds on key enzymes involved in carbohydrate metabolism, such as α-amylase and α-glucosidase. It further explores the relationship between the antibacterial activity of phenols, flavonoids, and anthocyanins in millets and their role in amylase inhibition. In particular, phenols, flavonoids, and proteins found in millets play pivotal roles in inhibiting enzymes responsible for glucose digestion and absorption. However, processing methods can either enhance or reduce the bioactive compounds, thereby influencing enzyme inhibition capacity. Studies underscore the presence of phenolic compounds with notable inhibitory activity in: foxtail, finger, barnyard, and pearl millet varieties. Furthermore, extraction techniques, such as Soxhlet and ultrasonic-assisted extraction, emerge as efficient methods for isolating bioactive compounds, thus enhancing their therapeutic efficacy. This review highlights the challenges in preserving the inhibitory activity of millets during processing and optimizing processing methods to ensure better retention of bioactive compounds. It also emphasizes the utilization of millet as a natural dietary supplement or functional food to manage diabetes and promote overall well-being.

Unraveling the nutritional potential of millet by-products through extraction of high value compounds for the development of novel food products

Millets are drought-resistant crops that generate significant amount of by-products (bran, husk, stalk etc.) during harvesting and processing. These by-products are storehouse of nutrients and high value compounds including polyphenols, dietary fiber, proteins etc. However, these by-products remain underutilized and generally discarded, burned or used as feedstock causing adverse impact on the environment and human health in addition to loss of valuable nutrients. Therefore, the valorization of millet by-products offers sustainable approach to enhance food product innovation while reducing agricultural waste. Green extraction techniques can be employed to recover antioxidants, phenolics, and bioactive peptides from these by-products. The incorporation of these ingredients into food products can significantly improve the nutritional profile, functional characteristics, like antioxidant, prebiotic, anti-diabetic, and anticarcinogenic properties. The review highlights the feasibility of upcycling millet by-products into high-value components, which can address the growing demand for health-oriented food products contributing towards food security, sustainability and circular economy.

Effects of milling degree on proximate composition, functional components and antioxidant capacity of foxtail millet

The effects of milling degree on proximate compositions, phytic acid (PA), γ-aminobutyric acid (GABA), phenolics and antioxidant capacity of foxtail millet, as well as color characteristics, were investigated. As milling degree increased, the percentage of total starch content increased continuously, while the total protein, crude fat, total carotenoid and PA contents of foxtail millets increased firstly and then decreased. For the whole milling process, the total ash and GABA contents, total phenolic content (TPC) and total flavonoid content (TFC) of foxtail millet decreased with varying degree. The identified 32 individual phenolic compounds were significantly reduced, among which 7 phenolic compositions were undetectable. The antioxidant capacity of foxtail millets also demonstrated a discernible decline. Correlation analysis showed significant positive correlations between b* value and TCC, L* value and starch, TPC and antioxidant capacity. It should be advocated to decrease milling degree for retaining more nutrients and functional components of foxtail millet.

Comprehensive evaluation on phenolic derivatives and antioxidant activities of diverse yellow maize varieties

The main phenolic derivatives and antioxidant capacity of ninety-three yellow maize varieties were investigated, together with their color parameters. Sixteen phenolics were identified in the free extract by UPLC-ESI-MS/MS, N', N″-diferuloyl putrescine and N', N″-dicoumaryl spermidine were the major phenolic derivatives. Fourteen phenolic compounds were found in the bound extract, with trans-p-coumaric acid, trans- and cis-ferulic acid being the predominant phenolic acids. The orange-yellow maize varieties presented the highest total phenolic content (TPC) and total flavonoid content (TFC), along with significantly higher antioxidant potential. Correlation analysis showed that b* value (corresponding to yellow degree) was positively correlated with the total carotenoid content (TCC), phenolic content, and antioxidant capacity (p < 0.05). Through Hierarchical Clustering Analysis (HCA), the 93 maize varieties could be divided into three categories according to b* value and antioxidant activity. The heatmap visualization further underscored the component differences across various varieties, unveiling the intricate phytochemical profiles of these maize varieties.

Structure Characterization and Antioxidant Activity of a Novel Polysaccharide from Bacillus natto Fermented Millet Bran

To improve the high-value application of millet bran, a water-soluble polysaccharide was extracted from fermented millet bran (FMBP) by using Bacillus natto fermentation. A neutral polysaccharide, FMBP-1, was separated and purified from FMBP using an anion exchange column. Its structure and antioxidant activity in vitro were characterized and determined. The molecular weight of FMBP-1 was 1.154 × 104 Da, and its molecular weight distribution was relatively uniform. The monosaccharide composition, FT-IR, methylation, and NMR results indicated that FMBP-1 was only composed of glucose and was an α-(1→4)-D-glucan that branched at O-6 with a terminal 1-linked α-D-Glcp as a side chain. In addition, the antioxidant assays indicated that FMBP-1 possessed certain capacities for scavenging free radicals and reducing power, and this was in a concentration-dependent manner. This research will provide fundamental data regarding the structure-activity relationship of millet bran polysaccharides and provide a theoretical foundation for the high-value utilization of millet bran within the food and pharmaceutical industries.

Fermentation dynamics of millet beverages: Microbial interactions, nutritional enhancements, and health implications

Fermented millet beverages are gaining attention as a sustainable and nutritious alternative to traditional functional foods, combining the nutritional benefits of millets with the transformative effects of fermentation. This review explores the microbial dynamics, biochemical changes, and health benefits of these beverages. Fermentation boosts nutrient bioavailability, reduces anti-nutritional factors, and produces bioactive compounds like antioxidants and probiotics that support gut health, metabolism, and immunity. It also enhances the synthesis of vitamins, minerals, and peptides, offering potential benefits for managing chronic conditions. Key factors such as temperature, pH, oxygen levels, and substrate composition influence fermentation, with specific microorganisms enhancing both nutritional and sensory qualities. These beverages align with sustainability goals, as millets thrive in resource-limited environments, and their gluten-free nature caters to dietary needs, including those with celiac disease. The review highlights the cultural significance of millet beverages while advocating for their integration into modern health markets and commercial viability.

In-Depth LC-ESI/HRMS-Guided Phytochemical Analysis and Antioxidant Activity Analysis of Eco-Sustainable Extracts of Cynara cardunculus (Carciofo di Paestum PGI) Leaves

The Italian Carciofo di Paestum (C. scolymus) PGI, an artichoke variety from the Campania region, was investigated for its potential to reuse by-products for food supplements. EtOH:H2O 50:50 and 75:25 extracts of its leaves were analyzed for phenolic and flavonoid content and antioxidant activity (TEAC: 1.90 and 1.81 mM of Trolox; DPPH IC50: 106.31 µg/mL and 128.21 µg/mL; FRAP: 1.68 and 1.58 mM FeSO₄/g extract). To further investigate the antioxidant potential, the ability of the two extracts to scavenge reactive species was assessed in Caco-2 cell cultures, showing a dose-dependent antioxidant capacity. To highlight metabolites responsible for the activity, LC-ESI/HRMSMS analysis was achieved, revealing 28 compounds (sesquiterpenes, megastigmanes, quinic acid and hydroxycinnamic acid derivatives, flavonoids, lignans, triterpenoid saponins, and polar fatty acids), of which structures were determined using 1D- and 2D-NMR analysis. In addition, quantitative determination of caffeoyl, dicaffeoyl, and quinic acid derivatives (CQAs) was performed through LC-ESI/QTrap/MS/MS, highlighting that the most abundant compound was 5-caffeoylquinic acid (6), with values of 9.310 and 7.603 mg/g extract in EtOH:H2O (75:25) and EtOH:H2O (50:50), respectively. The analysis showed that extracts were rich in bioactive compounds, suggesting their potential for development into antioxidant-based food supplements that may protect cells from oxidative stress and support overall wellness.

Nutrient and metabolite characteristics of the husk, bran and millet isolated from the foxtail millet (Setaria italica L.) during polishing

The utilization of byproducts from foxtail millet polishing can reduce food loss and waste. Thus, it is necessary to know the chemical compounds from the millet and the segregation of the layers. The nutrients including minerals were compared among the husk, bran, and millet, and a LC-MS metabolomics analysis was also performed among them. The results showed that the protein, crude fat and 4 fatty acids, seven minerals, the nitrogen-containing compounds and phenolic acids were at much higher levels in the bran part than the husk and millet, whereas the husk only contained higher levels of dietary fibre, and some minerals. The millet section, as the edible part, contained the lowest level of chemical constituents. It illustrated that the bran part contained more functional and nutritional components than the millet and husk part. Therefore, the bran of the foxtail millet should be a food resources instead of wasting.

Harnessing the nutritional profile and health benefits of millets: a solution to global food security problems

India is dealing with both nutritional and agricultural issues. The maximum area of agricultural land with irrigation capabilities has been largely utilized, while the amount of dry land is expanding. The influence is distinct on farmer's livelihoods and earnings, which ultimately affects nutritional security. In order to attain nutritional security and the goal of SDG (Sustainable Development Goals), millets are sustainable solutions, with respect to high nutritional content, bioactive and medicinal properties, and climate resilience. The nutrient profile of millet includes 60%-70% carbohydrate content, 3.5%-5.2% fat, and 7.52%-12.1% protein sources. A wide spectrum of amino acids, including cysteine, isoleucine, arginine, leucine, tryptophan, lysine, histidine, methionine, tyrosine, phenylalanine, threonine, and valine are generally present in millets. Mineral content in millets includes calcium, phosphorus, potassium, sodium, and magnesium. Additionally, millets are an excellent source of bioactive molecules such as polyphenol, phenolic acid, flavonoids, active peptides, and soluble fiber, which have a wide range of therapeutic applications, including the prevention of free radical damage, diabetes, anti-microbial, anti- biofilm, and anti-cancer effects. This review will focus on the nutritional profile and health benefits of millet considering the present-day food security problems.

Characterization of the active components and bioaccessibility of phenolics in differently colored foxtail millets

Differently colored foxtail millet (Setaria italica) cultivars were compared regarding their amylose, B-complex vitamin, vitamin E, and phenolic compositions, as well as the bioaccessibility of their phenolics in simulated in vitro digestion. Dark-colored foxtail millets contained more thiamine, pyridoxine, and tocopherols, but less riboflavin, than light-colored ones. Phenolics were more abundant in dark-colored cultivars. Insoluble bound fractions accounted for 75%-83% of the total phenolics, with ferulic acid detected as the most plentiful compound. The major bioaccessible phenolic was free ferulic acid, with 100%-120% bioaccessibility, depending on cultivar, followed by p-coumaric acid and isoferulic acid (50%-80%). These relatively high bioaccessibilities were likely due to the release of soluble conjugated or insoluble bound phenolics during digestion. However, the contents of other free phenolics were largely decreased following in vitro digestion, resulting in low bioaccessibility, which also means that the release from the conjugated and bound fractions was poor.

Enhancing the nutritional value and antioxidant properties of foxtail millet by solid-state fermentation with edible fungi

Foxtail millet is typically dehulled before consumption or processing. However, foxtail millet bran also contains abundant phenolic compounds and other nutrients. Edible fungi have rich extracellular enzyme systems; are environmentally friendly and safe for consumption; and have been shown to effectively degrade lignin and cellulose. This study aimed to screen edible fungi that can effectively ferment undehusked foxtail millet, improving its nutritional value and antioxidant properties through solid-state fermentation (SSF). The results demonstrated that fermentation utilizing Pleurotus geesteranus exhibited significant improvements in both the phenolic compound content and antioxidant properties of foxtail millet, with the optimal fermentation period determined to be 30 days. The physical and functional properties of fermented undehusked foxtail millet (FFM) flour were effectively improved, increasing crude protein, vitamin C, and crude polysaccharide contents by 11.46%, 27.78%, and 54.17%, respectively. In vitro scavenging activities of FFM were 73.19%, 93.86%, and 63.75% for 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS·+), and superoxide anion radicals (O2 -), respectively. The total antioxidant capability (T-AOC) and superoxide dismutase (SOD) activity of FFM were 1.01 mM Trolox equivalents (TE)/g and 89.05 U/g, respectively. Additionally, T-AOC, SOD, and glutathione peroxidase (GSH-Px) activities increased, whereas malondialdehyde (MDA) levels decreased in the heart, liver, and kidneys of mice treated with FFM flour, indicating enhanced antioxidant capacity. Therefore, fermentation with edible fungi is suitable for improving the nutritional composition and antioxidant properties of foxtail millet.

Gomes PW, Fernández-Ochoa Á, Simões Larraz Ferreira M. Overview of the Metabolite Composition and Antioxidant Capacity of Seven Major and Minor Cereal Crops and Their Milling Fractions

Cereal grains play an important role in human health as a source of macro- and micronutrients, besides phytochemicals. The metabolite diversity was investigated in cereal crops and their milling fractions by untargeted metabolomics ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) of 69 samples: 7 species (barley, oat, pearl millet, rye, sorghum, triticale, and wheat), 23 genotypes, and 4 milling fractions (husk, bran, flour, and wholegrain). Samples were also analyzed by in vitro antioxidant activity. UHPLC-MS/MS signals were processed using XCMS, and metabolite annotation was based on SIRIUS and GNPS libraries. Bran and husk showed the highest antioxidant capacity and phenolic content/diversity. The major metabolite classes were phenolic acids, flavonoids, fatty acyls, and organic acids. Sorghum, millet, barley, and oats showed distinct metabolite profiles, especially related to the bran fraction. Molecular networking and chemometrics provided a comprehensive insight into the metabolic profiling of cereal crops, unveiling the potential of coproducts and super cereals such as sorghum and millet as sources of polyphenols.

Structure, Functional Properties, and Applications of Foxtail Millet Prolamin: A Review

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.

Advances in the novel and green-assisted techniques for extraction of bioactive compounds from millets: A comprehensive review

Millets are rich in nutritional and bioactive compounds, including polyphenols and flavonoids, and have the potential to combat malnutrition and various diseases. However, extracting these bioactive compounds can be challenging, as conventional methods are energy-intensive and can lead to thermal degradation. Green-assisted techniques have emerged as promising methods for sustainable and efficient extraction. This review explores recent trends in employing green-assisted techniques for extracting bioactive compounds from millets, and potential applications in the food and pharmaceutical industries. The objective is to evaluate and comprehend the parameters involved in different extraction methods, including energy efficiency, extraction yield, and the preservation of compound quality. The potential synergies achieved by integrating multiple extraction methods, and optimizing extraction efficiency for millet applications are also discussed. Among several, Ultrasound and Microwave-assisted extraction stand out for their rapidity, although there is a need for further research in the context of minor millets. Enzyme-assisted extraction, with its low energy input and ability to handle complex matrices, holds significant potential. Pulsed electric field-assisted extraction, despite being a non-thermal approach, requires further optimization for millet-specific applications, are few highlights. The review emphasizes the importance of considering specific compound characteristics, extraction efficiency, purity requirements, and operational costs when selecting an ideal technique. Ongoing research aims to optimize novel extraction processes for millets and their byproducts, offering promising applications in the development of millet-based nutraceutical food products. Therefore, the current study benefits researchers and industries to advance extraction research and develop efficient, sustainable, and scalable techniques to extract bioactive compounds from millets.

Noncovalent Interaction of Lactoferrin with Epicatechin and Epigallocatechin: Focus on Fluorescence Quenching and Antioxidant Properties

Lactoferrin (LF) from bovine milk possesses antioxidant activity, immune regulatory and other biological activities. However, the effects of epicatechin (EC) and epigallocatechin (EGC) interacting with LF on the antioxidant activity of LF have not been investigated. Therefore, this study aimed to explore their interaction mechanism and the antioxidant activity of LF. UV spectra revealed that EGC (100 μM) induced a higher blue shift of LF at the maximum absorption wavelength than that of EC (100 μM). Fluorescence spectra results suggested that LF fluorescence was quenched by EC and EGC in the static type, which changed the polarity of the microenvironment around LF. The quenching constants Ksv (5.91 × 103-9.20 × 103) of EC-LF complexes at different temperatures were all higher than that (1.35 × 103-1.75 × 103) of the EGC-LF complex. EC could bind to LF via hydrophobic interactions while hydrogen bonding and van der Waals forces drove the binding of EGC to LF. Both the EC-LF complex and EGC-LF complex could bind to LF with one site. EGC formed more hydrogen bonds with LF than that of EC. The antioxidant activity of LF was increased by the high addition level of EC and EGC. These findings would provide more references for developing LF-catechin complexes as functional antioxidants.

Pulicaria incisa (Lam.) DC. as a Potential Source of Antioxidant, Antibacterial, and Anti-Enzymatic Bioactive Molecules: Phytochemical Constituents, In Vitro and In Silico Pharmacological Analysis

Plants with medicinal benefits are a crucial source of compounds for developing drugs. This study was designed to determine the chemical composition, antibacterial, antibiofilm, antioxidant, and anti-enzymatic activities of Pulicaria incisa (Lam.) DC. We also reported the molecular interaction between identified molecules and several receptors associated with antimicrobial and antibiofilm activities. A total of seventeen and thirteen compounds were identified in aqueous and methanolic extracts of P. incisa, respectively. The methanolic extract yielded a higher total content of polyphenols and flavonoids of about 84.80 ± 2.8 mg GAE/g and 28.30 ± 1.2 mg QE/g, respectively. Significant antibacterial activity was recorded for both extracts, with minimum inhibitory concentration (MIC) values ranging from 30 to 36 µg/mL, and the result was comparable to the reference antibiotic control. Antibiofilm assays revealed that both extracts were able to reduce the attachment of bacterial cells to 96-well plates, but the highest antibiofilm activity was recorded against Staphylococcus aureus. The methanolic extract also showed anti-enzymatic potency and high antioxidant activity, as demonstrated by all assays used, including DPPH, FRAP, and ABTS. These results were further validated by in silico approaches, particularly the molecular interaction of the identified compounds with the targeted receptors. These findings present P. incisa as a significant source of antibacterial, antibiofilm, antioxidant, and anti-enzymatic molecules.

Effects of degree of milling on nutritional quality, functional characteristics and volatile compounds of brown rice tea

This study investigated the effects of rice preparation using different degrees of milling (DOM) from 0% to 13% on the nutritional composition, functional properties, major volatile compounds and safety of brown rice tea (BRT). We found that 2% DOM reduced 52.33% of acrylamide and 31.88% of fluorescent AGEs. When DOM was increased from 0% to 13%, the total phenolic content (TPC) of brown rice tea decreased by 48.12%, and the total flavonoid content (TFC) and condensed tannin content (CTC) also decreased significantly, with the smallest decrease at 2% DOM. In addition, the inhibitory activities of α-amylase, α-glucosidase and pancreatic lipase as well as the antioxidant activity also decreased gradually. Analysis by electronic nose and gas chromatography-mass spectrometry (GC-MS) showed that alkanes, furans, aldehydes, pyrazines and alcohols were the major volatiles in BRT, with 2% DOM having the greatest retention of aroma compounds. An orthogonal partial least squares discriminant analysis (OPLS-DA) and VIP score (VIP > 1 and p < 0.05) analysis were used to screen 25 flavor substances that contributed to the differences in BRT aroma of different DOMs. These results suggest that 2% milled BRT can improve safety and palatability while maximizing the retention of flavor compounds and nutrients. The findings of this study contribute to an enhanced understanding of the dynamics of changes and preservation of aroma compounds and nutrients present during the processing of BRT.

Modification on phenolic profiles and enhancement of antioxidant activity of proso millets during germination

Changes in phenolic profiles and antioxidant activity of three varieties of proso millet during germination were investigated. Total phenolic content (TPC) and total flavonoid content (TFC) increased significantly with prolongation in germination period. After germination for 6 days, TPC of the free and bound fractions increased 6.30-8.66-fold and 77.65-116.18%, respectively. The free and bound phenolic compounds identified by UPLC-MS/MS, displayed significant variations. Feruloylquinic acid and N,N'-bis-(p-coumaroyl)-putrescine biosynthesized during germination, are reported for the first time in proso millets. Other phenolics including trans- and cis-ferulic, trans-p-coumaric, vanillic acid and ferulic acid dimers (DFAs) were increased significantly along with a new DFA (8,5'-DFA) seemingly produced during germination. The germinated proso milllets displayed superior antioxidant activity than the corresponding ungerminated samples indicating that germination could be one applicable method for improving phenolic profiles and antioxidant capacity of proso millets. Thus germinated proso millet could be exploited as a functional ingredient in several products.

Implication of solvent polarities on browntop millet (Urochloa ramosa) phenolic antioxidants and their ability to protect oxidative DNA damage and inhibit α-amylase and α-glucosidase enzymes

Phenolics of browntop millet extracted in solvents with varying polarities [water, methanol, acetone (80%), ethanol (70%)] were comparatively assessed for their phenolic profiles, antioxidant activities, DNA damage protection and enzyme inhibitory properties. Results indicated that acetone (80%) and ethanol (70%) were most effective in extracting millet phenolics than other solvents. Gallic, caffeic and ferulic acids were the major phenolic acids, myricetin and kaempferol were the most abundant flavonoids detected in all the extracts of browntop millet. Phenolics extracted in 80% acetone and 70% ethanol offered noticeable contributions toward several antioxidant mechanisms and prevented the oxidative DNA damage than water and methanol extracts. All the millet extracts exhibited potent inhibition towards α-glucosidase than α-amylase activities. These results suggest that the solvents and their polarities impacted the extraction and bioactivities of millet phenolics and provided useful information for the effective utilization of browntop millet as a functional food ingredient to manage hyperglycemia.

From Foxtail Millet Husk (Waste) to Bioactive Phenolic Extracts Using Deep Eutectic Solvent Extraction and Evaluation of Antioxidant, Acetylcholinesterase, and α-Glucosidase Inhibitory Activities

Foxtail millet husk (FMH) is generally removed and discarded during the first step of millet processing. This study aimed to optimize a method using deep eutectic solvents (DESs) combined with ultrasonic-assisted extraction (UAE) to extract phenols from FMH and to identify the phenolic compositions and evaluate the biological activities. The optimized DES comprised L-lactic acid and glycol with a 1:2 molar ratio by taking the total flavonoid content (TFC) and total phenolic content (TPC) as targets. The extraction parameters were optimized to maximize TFC and TPC, using the following settings: liquid-to-solid ratio of 25 mL/g, DES with water content of 15%, extraction time of 41 min and temperature of 51 °C, and ultrasonic power at 304 W. The optimized UAE-DES, which produced significantly higher TPC, TFC, antioxidant activity, α-glucosidase, and acetylcholinesterase inhibitory activities compared to conventional solvent extraction. Through UPLC–MS, 12 phenolic compounds were identified, with 1-O-p-coumaroylglycerol, apigenin-C-pentosyl-C-hexoside, and 1-O-feruloyl-3-O-p-coumaroylglycerol being the main phenolic components. 1-O-feruloyl-3-O-p-coumaroylglycerol and 3,7-dimethylquercetin were identified first in foxtail millet. Our results indicated that FMH could be exploited by UAE-DES extraction as a useful source of naturally derived antioxidants, along with acetylcholinesterase and α-glucosidase inhibitory activities.

Effect of pearling on nutritional value of highland barley flour and processing characteristics of noodles

Highland barley is increasingly recognized as its nutritional benefits but its structure restricts the development and utilization in the food industry. The quality of highland barley products may be impacted by pearling, an essential step before the hull bran is consumed or further processed. The nutrition, function and edible qualities of three highland barley flour (HBF) with different pearling rates were assessed in this study. The content of resistant starch was the highest when the pearling rate of QB27 and BHB was 4%, while 8% of QB13. Un-pearled HBF showed higher DPPH, ABTS and superoxide radicals inhibition rates. The break rates of QB13, QB27 and BHB obviously decreased from 51.7%, 53.3% and 38.3% to 35.0%, 15.0% and 6.7% respectively at 12% pearling rate. PLS-DA model further attributed the improvement of pearling on noodles quality to the alteration of resilience, hardness, tension distance, breaking rate and water absorption of noodles.

Sugarcane Straw Polyphenols as Potential Food and Nutraceutical Ingredient

The sugarcane processing industry generates a large amount of straw, which has a negative environmental impact, and high costs are associated with their elimination, wasting their potential bioactive value attributed to their richness in polyphenols. In this study, an ethanolic extract produced from sugarcane straw was screened for its phenolic compounds content, and the potential use of this extract in the development of a food ingredient was further evaluated. Fifty different secondary metabolites belonging to the hydroxybenzoic acids, hydroxycinnamic acids, and flavonoids were identified by liquid chromatography-electrospray ionization-ultrahigh-resolution-quadrupole time of flight-mass spectrometry (LC-ESI-UHR-QqTOF-MS). The predominant phenolic compounds found were 4-hydroxybenzaldehyde, chlorogenic acid, and 5-O-feruloylquinic acid. The obtained extracts showed strong potential as food preservatives by exhibiting (a) antioxidant activity using both 2.2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt radical cation (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods; and (b) antimicrobial capacity, with a minimum inhibitory concentration of 50 mg/mL for Staphylococcus aureus, 74% inhibition for Bacillus cereus, and 44% for Salmonella enterica; and (c) the capacity to inhibit a food browning enzyme, tyrosinase (28-73% for 1-8 mg/ mL). Moreover, the extracts showed antidiabetic potential by inhibiting the enzymes α-glucosidase (15-38% for 1.25-5.00 mg/mL) and dipeptidyl peptidase-IV (DPP-IV) (62-114% for 0.31-5.00 mg/mL). The extract (0.625 mg/mL) also exhibited the capacity to reduce proinflammatory mediators (i.e., interleukins 6 and 8, and tumor necrosis factor alpha) when Caco-2 cells were stimulated with interleukin 1 beta. Thus, sugarcane straw extract, which is rich in phenolic compounds, showed high potential to be used in the development of food-preservative ingredients owing to its antioxidant and antimicrobial potential, and to be explored as a food supplement in diabetes prevention and as coadjuvant to reduce intestinal inflammation by reducing proinflammatory mediators.

Multi-omics intervention in Setaria to dissect climate-resilient traits: Progress and prospects

Millets constitute a significant proportion of underutilized grasses and are well known for their climate resilience as well as excellent nutritional profiles. Among millets, foxtail millet (Setaria italica) and its wild relative green foxtail (S. viridis) are collectively regarded as models for studying broad-spectrum traits, including abiotic stress tolerance, C₄ photosynthesis, biofuel, and nutritional traits. Since the genome sequence release, the crop has seen an exponential increase in omics studies to dissect agronomic, nutritional, biofuel, and climate-resilience traits. These studies have provided first-hand information on the structure, organization, evolution, and expression of several genes; however, knowledge of the precise roles of such genes and their products remains elusive. Several open-access databases have also been instituted to enable advanced scientific research on these important crops. In this context, the current review enumerates the contemporary trend of research on understanding the climate resilience and other essential traits in Setaria, the knowledge gap, and how the information could be translated for the crop improvement of related millets, biofuel crops, and cereals. Also, the review provides a roadmap for studying other underutilized crop species using Setaria as a model.

Recent Advances in Biological Activity, New Formulations and Prodrugs of Ferulic Acid

Trans-ferulic acid (FA) is a derivative of 4-hydroxycinnamic acid, which is found in many food products, fruits and beverages. It has scientifically proven antioxidant, anti-inflammatory and antibacterial properties. However, its low ability to permeate through biological barriers (e.g., the blood-brain barrier, BBB), its low bioavailability and its fast elimination from the gastrointestinal tract after oral administration limit its clinical use, e.g., for the treatment of neurodegenerative diseases, such as Alzheimer's disease. Therefore, new nanotechnological approaches are developed in order to regulate intracellular transport of ferulic acid. The objective of this review is to summarize the last decade's research on biological properties of ferulic acid and innovative ways of its delivery, supporting pharmacological therapy.