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Cipollone MA, Abraham AG, Fontana A, Tironi VA. Autochthonous Fermentation as a Means to Improve the Bioaccessibility and Antioxidant Activity of Proteins and Phenolic Compounds of Yellow Pea Flour. Foods 2024; 13:659. [PMID: 38472775 DOI: 10.3390/foods13050659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2024] [Revised: 02/12/2024] [Accepted: 02/17/2024] [Indexed: 03/14/2024] Open
Abstract
This study focused on evaluating the potential of the natural fermentation of pea flour to improve the release of antioxidant compounds. Preliminary fermentations of 36.4% w/w flour dispersions were performed in tubes under different conditions (24 and 48 h, 30 and 37 °C). Finally, fermented flours (FFs) were obtained in a bioreactor under two conditions: 1: 36.4% w/w, 24 h, 30 °C (FF1); 2: 14.3% w/w, 24 h, 37 °C (FF2). The pH values decreased to 4.4-4.7, with a predominance of lactic acid bacteria. As in the fermentations in tubes, an increment in the proteolysis degree (TNBS method) (greater for FF2), polypeptide aggregation and a decrease in their solubility, an increase in <2 kDa peptides, and an increase in the Oxygen Radical Absorption Capacity (ORAC) potency of PBS-soluble fractions after fermentation were demonstrated. Also, fermentation increased the proteolysis degree after simulated gastrointestinal digestion (SGID, COST-INFOGEST) with respect to the non-fermented flour digests, with some differences in the molecular composition of the different digests. ORAC and Hydroxyl Radical Averting Capacity (HORAC) potencies increased in all cases. The digest of FF2 (FF2D) presented the greater ORAC value, with higher activities for >4 kDa, as well as for some fractions in the ranges 2-0.3 kDa and <0.10 kDa. Fermentation also increased the 60%-ethanol-extracted phenolic compounds, mainly flavonoids, and the ORAC activity. After SGID, the flavan-3-ols disappeared, but some phenolic acids increased with respect to the flour. Fermentation in condition 2 was considered the most appropriate to obtain a functional antioxidant ingredient.
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Affiliation(s)
- María Agustina Cipollone
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Centro Científico Tecnológico La Plata-Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CICPBA), Universidad Nacional de La Plata (UNLP), 47 y 116, La Plata B1900AJJ, Argentina
| | - Analía G Abraham
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Centro Científico Tecnológico La Plata-Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CICPBA), Universidad Nacional de La Plata (UNLP), 47 y 116, La Plata B1900AJJ, Argentina
- Área Bioquímica y Control de Alimentos, Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata B1900AJJ, Argentina
| | - Ariel Fontana
- Instituto de Biología Agrícola de Mendoza (IBAM), CONICET, Facultad de Ciencias Agrarias (FCA), Universidad Nacional de Cuyo (IBAM-CONICET-FCA-UNCuyo), Almirante Brown 500, Chacras de Coria M5528AHB, Argentina
| | - Valeria A Tironi
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Centro Científico Tecnológico La Plata-Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CICPBA), Universidad Nacional de La Plata (UNLP), 47 y 116, La Plata B1900AJJ, Argentina
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Ayo-Omogie HN, Oluwajuyitan TD, Okorie EI, Ojo OO, Awosanmi ND. A study on the use of sorrel seed flour (Hibiscus sabdariffa) for improving functionality of wheat flour bread. Heliyon 2023; 9:e18142. [PMID: 37539265 PMCID: PMC10395354 DOI: 10.1016/j.heliyon.2023.e18142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 06/19/2023] [Accepted: 07/09/2023] [Indexed: 08/05/2023] Open
Abstract
Bread presents one of the easiest opportunities as a food vehicle for delivery of nutritional and health-promoting benefits to large segments of the world population. However, its low nutritional status due to lack of balance of essential amino acids and inadequate macro- and micronutrients has necessitated recent interest in the development of high-protein hybrid breads (HPHB). Sorrel seed, an underutilized, neglected protein-rich seed holds promising nutritional and antioxidant potentials as source of good quality protein, dietary fibre and bioactive compounds. Furthermore, germination of plant seeds increases the bioavailability of these nutritional and bioactive compounds. Hence, this study has investigated the influence of germination time on nutritional, and functional properties of sorrel seed flour. Further, the amino acid profile, dietary fibre and rheological functionality of wheat-germinated defatted sorrel seed bread were assessed. The sorrel seed was germinated for 24-48 h and defatted. Thereafter, the germinated defatted sorrel seed flours were used to partially replace wheat flour using a linear replacement (w/w) of 95-80% wheat (W) and 5-20% germinated defatted sorrel seed (GS) flours to obtain W95:GS5; W90:GS10, W85:GS15 and W80:GS20. These composite flours and 100% wheat flour (control) were used to produce breads using standard recipe and methods. Results showed significant increase (P < 0.05) in crude protein, dietary fibre and mineral contents after 24 and 48 h germination of sorrel seed. While 24 h germination significantly (P < 0.05) increased WAC from 93.75% to 103.13%, further germination (48 h) caused a reduction of 26.67% (from 93.75 to 68.75%). In vitro protein digestibility of wheat flour decreased significantly (P < 0.05) as supplementation of germinated defatted sorrel seed flour increased. Supplementation of wheat flour with germinated defatted sorrel seed flour in bread production resulted in 51.84-121.42% significant (p < 0.05) increase in the protein content of wheat bread. Similarly, total essential amino acids, dietary fibre, mineral, and ash contents followed the same increasing trend. The in-vivo biological value which ranged from 82.10 to 89.40% was significantly higher (p < 0.05) than 58.30% obtained for the control (100% wheat bread) Thus, inclusion of germinated defatted sorrel seed flour in bread production may serve as a low-cost nutritional supplement for enhancing the nutritional profile and functional benefits of wheat bread.
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Affiliation(s)
- Helen Nwakego Ayo-Omogie
- Department of Food Science and Technology, School of Agriculture and Agricultural Technology, Federal University of Technology, Akure, Nigeria
| | - Timilehin David Oluwajuyitan
- Department of Food Science and Technology, School of Agriculture and Agricultural Technology, Federal University of Technology, Akure, Nigeria
- Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg 2N2 R3T, Canada
| | - Emem Imeobong Okorie
- Department of Food Science and Technology, School of Agriculture and Agricultural Technology, Federal University of Technology, Akure, Nigeria
| | - Odunayo Opeyemi Ojo
- Department of Food Science and Technology, School of Agriculture and Agricultural Technology, Federal University of Technology, Akure, Nigeria
| | - Naomi Damilare Awosanmi
- Department of Food Science and Technology, School of Agriculture and Agricultural Technology, Federal University of Technology, Akure, Nigeria
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Cichońska P, Domian E, Ziarno M. Application of Optical and Rheological Techniques in Quality and Storage Assessment of the Newly Developed Colloidal-Suspension Products: Yogurt-Type Bean-Based Beverages. SENSORS (BASEL, SWITZERLAND) 2022; 22:s22218348. [PMID: 36366047 PMCID: PMC9656516 DOI: 10.3390/s22218348] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 10/26/2022] [Accepted: 10/28/2022] [Indexed: 05/14/2023]
Abstract
The objectives of this study were to compare the properties of the yogurt-type bean-based beverages B and BG produced from the nongerminated and germinated beans, respectively, by high-pressure homogenization (HPH) and fermentation with three starter cultures. Optical techniques were used to evaluate the particle size distribution (PSD), color parameters, and instability during storage, while rheological tests were used to evaluate the shear viscosity, flow behavior, and viscoelastic properties. The BG compared to B, irrespective of the starter culture used, showed a higher mean diameter and Span of PSD (d4,3 ≈ 76.8-84.2, Span ≈ 2.24-2.35 for BG vs. d4,3 ≈ 38.2-47.0, Span ≈ 1.90-2.00 for B). The BG vs. B showed lower viscosity (0.47 Pa·s for BG vs. 0.81 Pa·s for B at shear rate 75 s-1) and slightly lower but satisfactory stability (after 21 days at 6 °C, the Turbiscan Stability Index TSI ≈ 1.3-2.0 for BG vs. TSI ≈ 0.6-0.9 for B). Both B and BG were characterized by light-yellow color and showed the characteristics of a viscoelastic fluid. The HPH and germination mainly affected the properties of the tested plant tissue, which has a direct impact on the properties of the final products.
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Affiliation(s)
- Patrycja Cichońska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-787 Warsaw, Poland
| | - Ewa Domian
- Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-787 Warsaw, Poland
- Correspondence:
| | - Małgorzata Ziarno
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-787 Warsaw, Poland
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Wang Y, Jian C. Sustainable plant-based ingredients as wheat flour substitutes in bread making. NPJ Sci Food 2022; 6:49. [PMID: 36307422 PMCID: PMC9614748 DOI: 10.1038/s41538-022-00163-1] [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: 05/08/2022] [Accepted: 09/29/2022] [Indexed: 11/09/2022] Open
Abstract
Bread as a staple food has been predominantly prepared from refined wheat flour. The world’s demand for food is rising with increased bread consumption in developing countries where climate conditions are unsuitable for wheat cultivation. This reliance on wheat increases the vulnerability to wheat supply shocks caused by force majeure or man-made events, in addition to negative environmental and health consequences. In this review, we discuss the contribution to the sustainability of food systems by partially replacing wheat flour with various types of plant ingredients in bread making, also known as composite bread. The sustainable sources of non-wheat flours, their example use in bread making and potential health and nutritional benefits are summarized. Non-wheat flours pose techno-functional challenges due to significantly different properties of their proteins compared to wheat gluten, and they often contain off-favor compounds that altogether limit the consumer acceptability of final bread products. Therefore, we detail recent advances in processing strategies to improve the sensory and nutritional profiles of composite bread. A special focus is laid on fermentation, for its accessibility and versatility to apply to different ingredients and scenarios. Finally, we outline research needs that require the synergism between sustainability science, human nutrition, microbiomics and food science.
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Affiliation(s)
- Yaqin Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China.,Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Ching Jian
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland. .,Human Microbiome Research Program, Faculty of Medicine, University of Helsinki, Helsinki, Finland.
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Medhe SV, Kamble MT, Kettawan AK, Monboonpitak N, Kettawan A. Effect of Hydrothermal Cooking and Germination Treatment on Functional and Physicochemical Properties of Parkia timoriana Bean Flours: An Underexplored Legume Species of Parkia Genera. Foods 2022; 11:foods11131822. [PMID: 35804637 PMCID: PMC9265550 DOI: 10.3390/foods11131822] [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: 05/21/2022] [Revised: 06/11/2022] [Accepted: 06/16/2022] [Indexed: 12/04/2022] Open
Abstract
The present study was undertaken to analyze the impact of germination (NBG) and hydrothermal cooking (NBHTC) on the nutritional profile and physicochemical, functional and microstructural properties of Nitta bean (Parkia timoriana) (NBR) seeds. Results demonstrated that the highest crude protein and fat content could be found in NBG and NBHTC, whereas the ash content was significantly higher in NBG. Compared to NBHTC and NBR, NBG has higher emulsion capacity and stability, with values determined to be 58.33 ± 1.67 and 63.89 ± 2.67, respectively. In addition, the highest color intensity was also reported for NBG, followed by NBHTC and NBR. Likewise, NBG showed complete gel formation at a lower concentration (12 g/100 mL) than NBR flour (18 g/100 mL). Furthermore, structural changes in the lipid, protein, and carbohydrate molecules of NBG and NBHTC were evidenced by FTIR studies. Morphological changes were noticed in different samples during microscopic observations subjected to germination and hydrothermal treatment. In contrast to NBR and NBHTC, NBG showed the highest total polyphenol content, ORAC antioxidant, and DPPH radical scavenging activity, which demonstrated the potential utilization of Nitta bean flour as a natural plant-based protein source in food security product formulations.
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Affiliation(s)
- Seema Vijay Medhe
- Department of Food Chemistry, Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand; (S.V.M.); (A.K.K.)
| | - Manoj Tukaram Kamble
- Department of Anatomy, Faculty of Science, Mahidol University, Bangkok 10400, Thailand;
| | - Aurawan Kringkasemsee Kettawan
- Department of Food Chemistry, Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand; (S.V.M.); (A.K.K.)
| | - Nuntawat Monboonpitak
- Department of Food Toxicology, Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand;
| | - Aikkarach Kettawan
- Department of Food Chemistry, Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand; (S.V.M.); (A.K.K.)
- Correspondence:
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Avezum L, Rondet E, Mestres C, Achir N, Madode Y, Gibert O, Lefevre C, Hemery Y, Verdeil JL, Rajjou L. Improving the nutritional quality of pulses via germination. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2063329] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Luiza Avezum
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
- Université Paris-Saclay, INRAE, AgroParisTech, Institut Jean-Pierre Bourgin (IJPB), Versailles, France
| | - Eric Rondet
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Christian Mestres
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Nawel Achir
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Yann Madode
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d’Abomey-Calavi (LSA/FSA/UAC), Cotonou, Benin
| | - Olivier Gibert
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Charlotte Lefevre
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Youna Hemery
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Jean-Luc Verdeil
- AGAP, Université de Montpellier, CIRAD, INRAE, Institut Agro, Montpellier, France
| | - Loïc Rajjou
- Université Paris-Saclay, INRAE, AgroParisTech, Institut Jean-Pierre Bourgin (IJPB), Versailles, France
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Faba Bean: An Untapped Source of Quality Plant Proteins and Bioactives. Nutrients 2022; 14:nu14081541. [PMID: 35458103 PMCID: PMC9025908 DOI: 10.3390/nu14081541] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 04/01/2022] [Accepted: 04/03/2022] [Indexed: 02/04/2023] Open
Abstract
Faba beans are emerging as sustainable quality plant protein sources, with the potential to help meet the growing global demand for more nutritious and healthy foods. The faba bean, in addition to its high protein content and well-balanced amino acid profile, contains bioactive constituents with health-enhancing properties, including bioactive peptides, phenolic compounds, GABA, and L-DOPA. Faba bean peptides released after gastrointestinal digestion have shown antioxidant, antidiabetic, antihypertensive, cholesterol-lowering, and anti-inflammatory effects, indicating a strong potential for this legume crop to be used as a functional food to help face the increasing incidences of non-communicable diseases. This paper provides a comprehensive review of the current body of knowledge on the nutritional and biofunctional qualities of faba beans, with a particular focus on protein-derived bioactive peptides and how they are affected by food processing. It further covers the adverse health effects of faba beans associated with the presence of anti-nutrients and potential allergens, and it outlines research gaps and needs.
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Chauhan A, Kumari N, Saxena DC, Singh S. Effect of germination on fatty acid profile, amino acid profile and minerals of amaranth (Amaranthus spp.) grain. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01292-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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9
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Li R, Li Z, Wu N, Tan B. Effect of pre‐treatment on the functional properties of germinated whole grains: A review. Cereal Chem 2021. [DOI: 10.1002/cche.10500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Ren Li
- Academy of National Food and Strategic Reserves Administration Beijing China
- Department of Food and Engineering College of Food Heilongjiang Bayi Agricultural University Heilongjiang, Daqing China
| | - Zhi‐Jiang Li
- Department of Food and Engineering College of Food Heilongjiang Bayi Agricultural University Heilongjiang, Daqing China
| | - Na‐Na Wu
- Academy of National Food and Strategic Reserves Administration Beijing China
| | - Bin Tan
- Academy of National Food and Strategic Reserves Administration Beijing China
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Le PH, Diep TT, Nguyen NTA, Tran KD, Tran TTM, Le TT. Evaluation of physicochemical properties of soymilk prepared from germinated soybean. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16070] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Phuong Hong Le
- Department of Chemical Engineering Nong Lam University Ho Chi Minh City Vietnam
| | - Tung Thanh Diep
- Department of Chemical Engineering Nong Lam University Ho Chi Minh City Vietnam
| | | | - Khoa Dang Tran
- Department of Chemical Engineering Nong Lam University Ho Chi Minh City Vietnam
| | - Trinh Thi Mai Tran
- Department of Chemical Engineering Nong Lam University Ho Chi Minh City Vietnam
| | - Thien Trung Le
- Department of Food Engineering Nong Lam University Ho Chi Minh City Vietnam
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Taylor SL, Marsh JT, Koppelman SJ, Kabourek JL, Johnson PE, Baumert JL. A perspective on pea allergy and pea allergens. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.017] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Ortiz LT, Velasco S, Treviño J, Jiménez B, Rebolé A. Changes in the Nutrient Composition of Barley Grain ( Hordeum vulgare L.) and of Morphological Fractions of Sprouts. SCIENTIFICA 2021; 2021:9968864. [PMID: 34336362 PMCID: PMC8321752 DOI: 10.1155/2021/9968864] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Accepted: 07/14/2021] [Indexed: 05/27/2023]
Abstract
The objectives of the current study were (1) to evaluate the effect of sprouting on protein, amino acids, fats, fatty acids, starch, total soluble carbohydrates, and ß-D-glucan content of barley grains and (2) to know the content of these nutrients in the morphological fractions of sprouts: green shoot, residual structure of sprouted grain (RSSG), residual structure of sprouted grain plus unsprouted grain (RSSG plus UG), and root fractions and to determine the proportion of each of these fractions (on fresh and dry basis) in the sprout biomass. Barley grain was sprouted in a commercial germination chamber for a period of 6 days. Raw grain was used as a control. Results showed that crude protein, ether extract, total soluble carbohydrates, and cellulose content increased, whereas starch and ß-D-glucan content decreased in sprouted when compared with the control grain. Amino acid and fatty acid profiles were also affected. Thus, aspartic acid, threonine, alanine, valine, isoleucine, lysine, and tryptophan content increased and only that of glutamic acid decreased after sprouting. Regarding fatty acids, an increase in the relative concentration of C18 : 0 and C18:3n-3 and a decrease in that of C18:1n-9 were detected. Partitioning of sprouted barley into three morphological component fractions showed that the residual structures of sprouted grains plus unsprouted grain fraction made up 82.9% and 93.6% of sprout biomass, on fresh and DM basis, respectively, and the remainder was provided by the root fraction, 10.3% and 3.2%, respectively, and by the green shoot fraction, 6.8% and 3.1%, respectively. The three morphological fractions differed in the content of the most analyzed nutrients.
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Affiliation(s)
- Luis T. Ortiz
- Departamento de Producción Animal Laboratorio de Agronomía, Facultad de Veterinaria, Universidad Complutense de Madrid, Avda. Puerta de Hierro S/n 28040, Madrid, Spain
| | - Susana Velasco
- Departamento de Producción Animal Laboratorio de Agronomía, Facultad de Veterinaria, Universidad Complutense de Madrid, Avda. Puerta de Hierro S/n 28040, Madrid, Spain
| | - Jesús Treviño
- Departamento de Producción Animal Laboratorio de Agronomía, Facultad de Veterinaria, Universidad Complutense de Madrid, Avda. Puerta de Hierro S/n 28040, Madrid, Spain
| | - Beatriz Jiménez
- Equinocol SL Colonia Herrero de Rosales 4, Cercedilla 28470, Madrid, Spain
| | - Almudena Rebolé
- Departamento de Producción Animal Laboratorio de Agronomía, Facultad de Veterinaria, Universidad Complutense de Madrid, Avda. Puerta de Hierro S/n 28040, Madrid, Spain
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13
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Pulse processing affects gas production by gut bacteria during in vitro fecal fermentation. Food Res Int 2021; 147:110453. [PMID: 34399455 DOI: 10.1016/j.foodres.2021.110453] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 05/17/2021] [Accepted: 05/26/2021] [Indexed: 12/18/2022]
Abstract
Flatulence is one barrier to pulse consumption for many people. Therefore, we examined how processing affects gas production by the microbiome in three classes of pulses. Processing did not affect gas production from Navy beans. However, in Pardina lentils and green peas, (-1.9 ± 0.3 mL/24 h, p < 0.001; -2.3 ± 0.3 mL/24 h, p < 0.001, respectively). In Pardina lentils and green peas, germination diminished carbohydrate utilization by the microbiome compared with unprocessed samples. In Pardina lentils germination reduced abundance germination resulted in the greatest reduction in gas production among six processing methods of amplicon sequence variants (ASVs) from Bacteroides and Lachnospiraceae and reduced propionate production compared with unprocessed samples. In green peas, germination reduced ASVs from Lachnospiraceae, including one from Roseburia, and reduced proportion of butyrate production during fermentation. Three ASVs from Clostridium sensu stricto (cluster 1), Megasphaera elsdenii, and unclassified Veillonellaceae, were strongly associated with increased gas production across all samples (ρ = 0.67-0.69, p < 0.001). This study showed that processing can reduce gas production by the microbiome in some pulses, but also reduces saccharolytic fermentation and production of beneficial microbial metabolites.
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Technological, processing and nutritional aspects of chickpea (Cicer arietinum) - A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.044] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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15
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The Effect of Light on Antioxidant Properties and Metabolic Profile of Chia Microgreens. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10175731] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Chia (Salvia hispanica L.) is a one-year plant known as a source of nutrients that can be consumed in the diet in the form of seeds or sprouts. The purpose of this study is to investigate the effect of illumination for 24 and 48 h on dark-grown chia microgreens. Total antioxidant capacity was measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) assays, along with the total phenolics, ascorbic acid and cellulose content, and chlorophyll and carotenoid concentrations. Fourier transform infrared spectroscopy (FTIR) was used to evaluate the biochemical composition and elucidate the changes in compound structures between dark-grown and illuminated chia microgreens. Analysis of the results showed that illumination significantly increased the content of all measured bioactive compounds as well as antioxidative capacity, especially 48 h after exposure to light. FTIR analyses supported structural and molecular changes in chia microgreens grown under different light regimes. Our results suggest that illumination has a positive effect on the antioxidant potential of chia microgreens, which may present a valuable addition to the human diet.
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Beltrán-Orozco MDC, Martínez-Olguín A, Robles-Ramírez MDC. Changes in the nutritional composition and antioxidant capacity of chia seeds ( Salvia hispanica L.) during germination process. Food Sci Biotechnol 2020; 29:751-757. [PMID: 32523784 PMCID: PMC7256148 DOI: 10.1007/s10068-019-00726-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Revised: 11/26/2019] [Accepted: 12/15/2019] [Indexed: 11/29/2022] Open
Abstract
This study aimed to evaluate the influence of germination on the content of protein, lipids, fiber, ashes, tryptophan, vitamin C, total phenolic and total flavonoid compounds, as well as on the protein digestibility and antioxidant activity of chia seeds germinated for 1, 2, 3, and 4 days. The results showed that germination for 2 days augmented the protein content of chia seeds by 13% while fiber, tryptophan, total phenolic and flavonoid contents increased by 46%, 93%, 300%, and 197%, respectively, after 4 days of germination. Vitamin C was not detected in dry seeds but increased up to 2.33 mg/100 g at fourth day of germination. The antioxidant capacity increased approximately 100% but protein digestibility decreased by 14% at day 4 of germination. Germination can be a good method to increase the nutritional and nutraceutical potential of chia seed for its use in the design of functional foods.
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Affiliation(s)
- María del Carmen Beltrán-Orozco
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Calle Wilfrido Massieu esquina Cda, Manuel Stampa, C.P. 07738 Ciudad de México, Mexico
| | - Alfonso Martínez-Olguín
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Calle Wilfrido Massieu esquina Cda, Manuel Stampa, C.P. 07738 Ciudad de México, Mexico
| | - María del Carmen Robles-Ramírez
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Calle Wilfrido Massieu esquina Cda, Manuel Stampa, C.P. 07738 Ciudad de México, Mexico
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Modifying the dough mixing behavior, protein & starch digestibility and antinutritional profile of minor millets by sprouting. Int J Biol Macromol 2020; 153:962-970. [DOI: 10.1016/j.ijbiomac.2019.10.225] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2019] [Revised: 09/25/2019] [Accepted: 10/24/2019] [Indexed: 11/17/2022]
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18
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Ferawati F, Hefni M, Witthöft C. Flours from Swedish pulses: Effects of treatment on functional properties and nutrient content. Food Sci Nutr 2019; 7:4116-4126. [PMID: 31890191 PMCID: PMC6924304 DOI: 10.1002/fsn3.1280] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2019] [Revised: 09/24/2019] [Accepted: 10/05/2019] [Indexed: 12/17/2022] Open
Abstract
Despite the high nutritional profile in pulses, pulse consumption in Sweden is still low. However, the recent increase in consumption of sustainable and locally produced food in Sweden is driving demand for a versatile, functional pulse-based ingredient that can be incorporated into different food products. This study assessed different treatments (boiling, roasting, and germination) when preparing flour from domestically grown pulses (yellow pea, gray pea, faba bean, and white bean). Functional properties (water and oil absorption capacity, emulsion and foaming properties, and gelation concentration) of the flours produced following different treatments and their nutrient content (total dietary fiber, total choline, and folate content) were determined. Depending on pulse type, all treatments increased (p < .001) water absorption capacity up to threefold and gelation concentration up to twofold, whereas emulsion activity and foaming capacity decreased by 3%-33% and 5%-19%, respectively, compared with flour made from raw pulses. All treatments also had a significant effect (p < .001) on nutrient content. Total dietary fiber increased (p < .02) by 11%-33%, depending on treatment and pulse type. Boiling decreased (p < .001) total choline and folate content in all pulse flours, by 17%-27% and 15%-32%, respectively. Germination doubled folate content (p < .001) in flour from both pea types compared with flour from the raw peas. In conclusion, treated pulse flours could be useful in food applications such as coating batter, dressings, beverages, or bakery goods, to improve the content of fiber, total choline, and folate.
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Affiliation(s)
- Ferawati Ferawati
- Department of Chemistry and Biomedical SciencesLinnaeus UniversityKalmarSweden
| | - Mohammed Hefni
- Department of Chemistry and Biomedical SciencesLinnaeus UniversityKalmarSweden
- Food Industries DepartmentFaculty of AgricultureMansoura UniversityMansouraEgypt
| | - Cornelia Witthöft
- Department of Chemistry and Biomedical SciencesLinnaeus UniversityKalmarSweden
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19
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Erba D, Angelino D, Marti A, Manini F, Faoro F, Morreale F, Pellegrini N, Casiraghi MC. Effect of sprouting on nutritional quality of pulses. Int J Food Sci Nutr 2019; 70:30-40. [PMID: 29848118 DOI: 10.1080/09637486.2018.1478393] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Revised: 05/14/2018] [Accepted: 05/16/2018] [Indexed: 10/14/2022]
Abstract
In order to investigate the nutritional quality of industrial-scale sprouted versus unsprouted chickpeas and green peas, before and after cooking, the ultrastructure, chemical composition, antioxidant capacity, starch digestibility, mineral content and accessibility were analysed. Sprouting did not deeply affect raw seed structure, although after cooking starch granules appeared more porous and swelled. Chemical composition of raw sprouted seeds was not strongly affected, excepting an increase in protein (both pulses), and in free sugars (in peas; +10% and +80%, respectively, p < .05). The industrial sprouting favoured phytic acid leaching in cooking water (-35% in seeds, compared to unsprouted cooked ones, p < .05), and promoted antioxidant capacity reductions in raw and cooked seeds (-10% and -37%, respectively, p < .05). In conclusion, sprouting on an industrial-scale induced mild structural modifications in chickpeas and peas, sufficient to reduce antinutritional factors, without strongly influencing their nutritional quality. These products could represent nutritionally interesting ingredients for different dietary patterns as well as for enriched cereal-based foods.
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Affiliation(s)
- Daniela Erba
- a Department of Food, Environmental and Nutritional Sciences (DeFENS) , University of Milan , Milano , Italy
| | - Donato Angelino
- b Human Nutrition Unit, Department of Food and Drug , University of Parma, Parco Area delle Scienze , Parma , Italy
| | - Alessandra Marti
- a Department of Food, Environmental and Nutritional Sciences (DeFENS) , University of Milan , Milano , Italy
| | - Federica Manini
- a Department of Food, Environmental and Nutritional Sciences (DeFENS) , University of Milan , Milano , Italy
| | - Franco Faoro
- c Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy , University of Milan , Milano , Italy
| | - Federico Morreale
- b Human Nutrition Unit, Department of Food and Drug , University of Parma, Parco Area delle Scienze , Parma , Italy
| | - Nicoletta Pellegrini
- b Human Nutrition Unit, Department of Food and Drug , University of Parma, Parco Area delle Scienze , Parma , Italy
| | - Maria Cristina Casiraghi
- a Department of Food, Environmental and Nutritional Sciences (DeFENS) , University of Milan , Milano , Italy
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20
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Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.11.011] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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21
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SALAS-LÓPEZ F, GUTIÉRREZ-DORADO R, MILÁN-CARRILLO J, CUEVAS-RODRÍGUEZ EO, CANIZALEZ-ROMAN VA, LEÓN-SICAIROS CDR, REYES-MORENO C. Nutritional and antioxidant potential of a desert underutilized legume – tepary bean (Phaseolus acutifolius). Optimization of germination bioprocess. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.1590/fst.25316] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
| | | | - Jorge MILÁN-CARRILLO
- Universidad Autónoma de Sinaloa, México; Universidad Autónoma de Sinaloa, México
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22
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Nkhata SG, Ayua E, Kamau EH, Shingiro JB. Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes. Food Sci Nutr 2018; 6:2446-2458. [PMID: 30510746 PMCID: PMC6261201 DOI: 10.1002/fsn3.846] [Citation(s) in RCA: 230] [Impact Index Per Article: 38.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2018] [Revised: 09/19/2018] [Accepted: 09/21/2018] [Indexed: 12/13/2022] Open
Abstract
Cereals and legumes are outstanding sources of macronutrients, micronutrients, phytochemicals, as well as antinutritional factors. These components present a complex system enabling interactions with different components within food matrices. The interactions result in insoluble complexes with reduced bioaccessibility of nutrients through binding and entrapment thereby limiting their release from food matrices. The interactions of nutrients with antinutritional factors are the main factor hindering nutrients release. Trypsin inhibitors and phytates inherent in cereals and legumes reduce protein digestibility and mineral release, respectively. Interaction of phytates and phenolic compounds with minerals is significant in cereals and legumes. Fermentation and germination are commonly used to disrupt these interactions and make nutrients and phytochemicals free and accessible to digestive enzymes. This paper presents a review on traditional fermentation and germination processes as a means to address myriad interactions through activation of endogenous enzymes such as α‐amylase, pullulanase, phytase, and other glucosidases. These enzymes degrade antinutritional factors and break down complex macronutrients to their simple and more digestible forms.
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Affiliation(s)
- Smith G Nkhata
- Department of Agriculture Extension Services Lilongwe Malawi
| | - Emmanuel Ayua
- Department of Food Science and Nutrition University of Eldoret Eldoret Kenya
| | - Elijah H Kamau
- Department of Food Science and Nutrition University of Eldoret Eldoret Kenya
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23
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Gómez-Favela MA, Gutiérrez-Dorado R, Cuevas-Rodríguez EO, Canizalez-Román VA, Del Rosario León-Sicairos C, Milán-Carrillo J, Reyes-Moreno C. Improvement of Chia Seeds with Antioxidant Activity, GABA, Essential Amino Acids, and Dietary Fiber by Controlled Germination Bioprocess. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2017; 72:345-352. [PMID: 28900797 DOI: 10.1007/s11130-017-0631-4] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Chia (Salvia hispanica L.) plant is native from southern Mexico and northern Guatemala. Their seeds are a rich source of bioactive compounds which protect consumers against chronic diseases. Germination improves functionality of the seeds due to the increase in the bioactive compounds and associated antioxidant activity. The purpose of this study was to obtain functional flour from germinated chia seeds under optimized conditions with increased antioxidant activity, phenolic compounds, GABA, essential amino acids, and dietary fiber with respect to un-germinated chia seeds. The effect of germination temperature and time (GT = 20-35 °C, Gt = 10-300 h) on protein, lipid, and total phenolic contents (PC, LC, TPC, respectively), and antioxidant activity (AoxA) was analyzed by response surface methodology as optimization tool. Chia seeds were germinated inside plastic trays with absorbent paper moisturized with 50 mL of 100 ppm sodium hypochlorite dissolution. The sprouts were dried (50 °C/8 h) and ground to obtain germinated chia flours (GCF). The prediction models developed for PC, LC, TPC, and AoxA showed high coefficients of determination, demonstrating their adequacy to explain the variations in experimental data. The highest values of PC, LC, TPC, and AoxA were obtained at two different optimal conditions (GT = 21 °C/Gt = 157 h; GT = 33 °C/Gt = 126 h). Optimized germinated chia flours (OGCF) had higher PC, TPC, AoxA, GABA, essential amino acids, calculated protein efficiency ratio (C-PER), and total dietary fiber (TDF) than un-germinated chia seed flour. The OGCF could be utilized as a natural source of proteins, dietary fiber, GABA, and antioxidants in the development of new functional beverages and foods.
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Affiliation(s)
- Mario Armando Gómez-Favela
- Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria, A.P. 1354, CP 80000, Culiacán, Sinaloa, Mexico
| | - Roberto Gutiérrez-Dorado
- Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria, A.P. 1354, CP 80000, Culiacán, Sinaloa, Mexico
- Programa de Posgrado en Ciencia y Tecnología de Alimentos, FCQB-UAS, Ciudad Universitaria, A.P. 1354, CP 80000, Culiacán, Sinaloa, Mexico
| | - Edith Oliva Cuevas-Rodríguez
- Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria, A.P. 1354, CP 80000, Culiacán, Sinaloa, Mexico
- Programa de Posgrado en Ciencia y Tecnología de Alimentos, FCQB-UAS, Ciudad Universitaria, A.P. 1354, CP 80000, Culiacán, Sinaloa, Mexico
| | - Vicente Adrián Canizalez-Román
- Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria, A.P. 1354, CP 80000, Culiacán, Sinaloa, Mexico
- Departamento de posgrado, Facultad de Medicina, UAS, Ave. Cedros y Calle Sauces S/N, Fraccionamiento los Fresnos, CP 80019, Culiacán, Sinaloa, Mexico
| | - Claudia Del Rosario León-Sicairos
- Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria, A.P. 1354, CP 80000, Culiacán, Sinaloa, Mexico
| | - Jorge Milán-Carrillo
- Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria, A.P. 1354, CP 80000, Culiacán, Sinaloa, Mexico
- Programa de Posgrado en Ciencia y Tecnología de Alimentos, FCQB-UAS, Ciudad Universitaria, A.P. 1354, CP 80000, Culiacán, Sinaloa, Mexico
| | - Cuauhtémoc Reyes-Moreno
- Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria, A.P. 1354, CP 80000, Culiacán, Sinaloa, Mexico.
- Programa de Posgrado en Ciencia y Tecnología de Alimentos, FCQB-UAS, Ciudad Universitaria, A.P. 1354, CP 80000, Culiacán, Sinaloa, Mexico.
- , Calle Lichis Ote 1986, Col La Campiña, CP 80060, Culiacán, Sinaloa, Mexico.
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24
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Domínguez-Arispuro DM, Cuevas-Rodríguez EO, Milán-Carrillo J, León-López L, Gutiérrez-Dorado R, Reyes-Moreno C. Optimal germination condition impacts on the antioxidant activity and phenolic acids profile in pigmented desi chickpea ( Cicer arietinum L.) seeds. Journal of Food Science and Technology 2017; 55:638-647. [PMID: 29391628 DOI: 10.1007/s13197-017-2973-1] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/15/2017] [Accepted: 11/20/2017] [Indexed: 11/28/2022]
Abstract
Legume sprouts are considered natural, healthy products that provide a source of bioactive compounds to fight against chronic diseases. This study aims to identify the optimal germination temperature (GT) and germination time (Gt) to maximize total phenolic and flavonoid contents (TPC, FC), and antioxidant activity (AoxA) of desi chickpea. Response surface methodology was used as an optimization tool. An experimental design with two factors (GT and Gt) and five levels was used (13 treatments). The sprouts from each treatment were lyophilized, tempered, and milled to obtain germinated chickpea flours (GCF). To predict the phytochemicals composition and AoxA in GCF, regression models were developed. Maximum TPC, FC, and AoxA were attained during germination 33.7 °C for 171 h. Optimized germinated chickpea flour produced applying the optimal germination conditions resulted in an increase of protein and total dietary fibre content, TPC, FC, phenolic acids profile, and AoxA. Germination at optimal conditions also increased the level of coumaric, ferulic, synapic, ellagic, and syringic acids. This study demonstrated that germination carried out under optimal conditions enhanced the nutraceutical value of desi chickpea seeds.
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Affiliation(s)
- D M Domínguez-Arispuro
- 1Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria, AP 1354, CP 80000 Culiacán, Sinaloa Mexico
| | - E O Cuevas-Rodríguez
- 1Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria, AP 1354, CP 80000 Culiacán, Sinaloa Mexico.,Programa de Posgrado en Ciencia y Tecnología de Alimentos, FCQB-UAS, Ciudad Universitaria, AP 1354, CP 80000 Culiacán, Sinaloa Mexico
| | - J Milán-Carrillo
- 1Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria, AP 1354, CP 80000 Culiacán, Sinaloa Mexico.,Programa de Posgrado en Ciencia y Tecnología de Alimentos, FCQB-UAS, Ciudad Universitaria, AP 1354, CP 80000 Culiacán, Sinaloa Mexico
| | - L León-López
- 1Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria, AP 1354, CP 80000 Culiacán, Sinaloa Mexico
| | - R Gutiérrez-Dorado
- 1Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria, AP 1354, CP 80000 Culiacán, Sinaloa Mexico.,Programa de Posgrado en Ciencia y Tecnología de Alimentos, FCQB-UAS, Ciudad Universitaria, AP 1354, CP 80000 Culiacán, Sinaloa Mexico
| | - C Reyes-Moreno
- 1Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria, AP 1354, CP 80000 Culiacán, Sinaloa Mexico.,Programa de Posgrado en Ciencia y Tecnología de Alimentos, FCQB-UAS, Ciudad Universitaria, AP 1354, CP 80000 Culiacán, Sinaloa Mexico.,3Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Calle Lichis 1986, Col La Campiña, CP 80060 Culiacán, Sinaloa Mexico
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25
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Maetens E, Hettiarachchy N, Dewettinck K, Horax R, Moens K, Moseley DO. Physicochemical and nutritional properties of a healthy snack chip developed from germinated soybeans. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.020] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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26
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Gunenc A, Yeung MH, Lavergne C, Bertinato J, Hosseinian F. Enhancements of antioxidant activity and mineral solubility of germinated wrinkled lentils during fermentation in kefir. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.02.016] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
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27
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Sharma S, Saxena DC, Riar CS. Using combined optimization, GC-MS and analytical technique to analyze the germination effect on phenolics, dietary fibers, minerals and GABA contents of Kodo millet (Paspalum scrobiculatum). Food Chem 2017; 233:20-28. [PMID: 28530567 DOI: 10.1016/j.foodchem.2017.04.099] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2016] [Revised: 04/09/2017] [Accepted: 04/17/2017] [Indexed: 10/19/2022]
Abstract
A central composite rotatable design was applied to study the effects of soaking time, germination time and temperature on the responses; total phenolics, total flavonoids and antioxidant activity for the biochemical enhancement of bioactive components of Kodo millet. The optimum conditions for producing germinated Kodo millet flour of highest TPC (83.01mgGAE/100g), TFC (87.53mgRUE/g) and AoxA (91.34%), were soaking time (13.81h), germination temperature (38.75°C) and germination time (35.82h). Protein increased significantly form, 6.7 to 7.9%, dietary fibers from 35.30 to 38.34g/100g, minerals from 232.82 to 251.73mg/100g, GABA contents from 9.36 to 47.43mg/100g, whereas phytates and tannins decreased from 1.344 to 0.997mol/kg and 1.603 to 0.234mg/100g respectively, in optimized germinated Kodo millet sample. Six new bioactive compounds [n-propyl-9,12,15-octadecatrienoate (0.86%), pregan,20-one-2hydroxy,5,6,epox-15-methyl (3.45%), hexa-decanoicacid (8.19%), 9,O-ctadecenoicacid (5.00%), butyl-6,9,12,15-octadecatetraenoate (4.03%), hexadecanoicacid-methylester (1.43%)], synthesized as a result of germination under optimum conditions in the Kodo millet depicted the germination potential of millets as a source of valuable bioactive compounds.
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Affiliation(s)
- Seema Sharma
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106, Sangrur, Punjab, India
| | - Dharmesh C Saxena
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106, Sangrur, Punjab, India
| | - Charanjit S Riar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106, Sangrur, Punjab, India.
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28
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de la Rosa-Millán J, Pérez-Carrillo E, Guajardo-Flores S. Effect of germinated black bean cotyledons ( Phaseolus vulgarisL.) as an extruded flour ingredient on physicochemical characteristics, in vitro digestibility starch, and protein of nixtamalized blue maize cookies. STARCH-STARKE 2017. [DOI: 10.1002/star.201600085] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Julián de la Rosa-Millán
- Centro de Investigación y Desarrollo de Proteínas (CIDPRO); Escuela de Ingeniería y Ciencias; Tecnológico de Monterrey; Monterrey Nuevo León México
| | - Esther Pérez-Carrillo
- Centro de Biotecnología FEMSA; Escuela de Ingeniería y Ciencias; Tecnológico de Monterrey-Campus Monterrey; Monterrey Nuevo León México
| | - Sara Guajardo-Flores
- Departamento de Biotecnología y Alimentos; Escuela de Biotecnología y Ciencias de la Salud; Tecnológico de Monterrey; Monterrey Nuevo León México
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29
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Foschia M, Horstmann SW, Arendt EK, Zannini E. Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products. Annu Rev Food Sci Technol 2017; 8:75-96. [DOI: 10.1146/annurev-food-030216-030045] [Citation(s) in RCA: 83] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Martina Foschia
- Food and Nutritional Sciences, National University Cork, College Road, Cork, Ireland
| | - Stefan W. Horstmann
- Food and Nutritional Sciences, National University Cork, College Road, Cork, Ireland
| | - Elke K. Arendt
- Food and Nutritional Sciences, National University Cork, College Road, Cork, Ireland
| | - Emanuele Zannini
- Food and Nutritional Sciences, National University Cork, College Road, Cork, Ireland
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30
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Marengo M, Carpen A, Bonomi F, Casiraghi MC, Meroni E, Quaglia L, Iametti S, Pagani MA, Marti A. Macromolecular and Micronutrient Profiles of Sprouted Chickpeas to Be Used for Integrating Cereal-Based Food. Cereal Chem 2017. [DOI: 10.1094/cchem-04-16-0108-fi] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Mauro Marengo
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l’Ambiente (DeFENS), Università degli Studi di Milano, Italy
| | - Aristodemo Carpen
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l’Ambiente (DeFENS), Università degli Studi di Milano, Italy
| | - Francesco Bonomi
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l’Ambiente (DeFENS), Università degli Studi di Milano, Italy
| | - Maria Cristina Casiraghi
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l’Ambiente (DeFENS), Università degli Studi di Milano, Italy
| | - Erika Meroni
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l’Ambiente (DeFENS), Università degli Studi di Milano, Italy
| | | | - Stefania Iametti
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l’Ambiente (DeFENS), Università degli Studi di Milano, Italy
| | - Maria Ambrogina Pagani
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l’Ambiente (DeFENS), Università degli Studi di Milano, Italy
| | - Alessandra Marti
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l’Ambiente (DeFENS), Università degli Studi di Milano, Italy
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Hall C, Hillen C, Garden Robinson J. Composition, Nutritional Value, and Health Benefits of Pulses. Cereal Chem 2017. [DOI: 10.1094/cchem-03-16-0069-fi] [Citation(s) in RCA: 159] [Impact Index Per Article: 22.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Clifford Hall
- Department of Plant Science, North Dakota State University, Fargo, ND 58108-6050, U.S.A
| | - Cassandra Hillen
- Department of Plant Science, North Dakota State University, Fargo, ND 58108-6050, U.S.A
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Belghith-Fendri L, Chaari F, Kallel F, Zouari-Ellouzi S, Ghorbel R, Besbes S, Ellouz-Chaabouni S, Ghribi-Aydi D. Pea and Broad Bean Pods as a Natural Source of Dietary Fiber: The Impact on Texture and Sensory Properties of Cake. J Food Sci 2016; 81:C2360-C2366. [PMID: 27650811 DOI: 10.1111/1750-3841.13448] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2016] [Revised: 07/23/2016] [Accepted: 08/09/2016] [Indexed: 11/29/2022]
Abstract
Attention has focused on bakery products such as cake which is one of the most common bakery products consumed by people in the world. Legume by-products, pea pods (PPs) (Pisum sativum L.) and broad bean pods (BBPs) (Vicia faba L.) mediterranean (Tunisian), has been studied for its high dietary fiber content (PP: 43.87 g/100 g; BBP: 53.01 g/100 g). Protein content was also a considerable component for both by-products. We investigated the effect of substituted of 5%, 10%, 15%, 20%, 25%, and 30% of PP and BBP flours on the sensory and technological properties in cake. Cakes hardness increased whereas L* and a* color values decreased. The overall acceptability rate showed that a maximum of 15% of PP and BBP flours can be added to prepare acceptable quality cakes.
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Affiliation(s)
- Lilia Belghith-Fendri
- Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs de Sfax, Univ. de Sfax, route de Soukra, 3038, Sfax, Tunisia.
| | - Fatma Chaari
- Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs de Sfax, Univ. de Sfax, route de Soukra, 3038, Sfax, Tunisia
| | - Fatma Kallel
- Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs de Sfax, Univ. de Sfax, route de Soukra, 3038, Sfax, Tunisia
| | - Soumaya Zouari-Ellouzi
- Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs de Sfax, Univ. de Sfax, route de Soukra, 3038, Sfax, Tunisia
| | - Raoudha Ghorbel
- Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs de Sfax, Univ. de Sfax, route de Soukra, 3038, Sfax, Tunisia
| | - Souhail Besbes
- Univ. de Sfax, Unité Analyses Alimentaires, Ecole nationale d'Ingénieurs de Sfax, Route de Soukra, 3038, Sfax, Tunisia
| | - Semia Ellouz-Chaabouni
- Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs de Sfax, Univ. de Sfax, route de Soukra, 3038, Sfax, Tunisia
- Unité de service commun bioréacteur couplé à un ultrafiltre, Ecole Nationale d'Ingénieurs de Sfax, Univ. de Sfax, route de Soukra, 3038, Sfax, Tunisia
| | - Dhouha Ghribi-Aydi
- Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs de Sfax, Univ. de Sfax, route de Soukra, 3038, Sfax, Tunisia
- Inst. Supérieur de Biotechnologie de sfax, Route de Soukra, 3038, Sfax, Tunisia
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Analysing the effect of germination on phenolics, dietary fibres, minerals and γ-amino butyric acid contents of barnyard millet (Echinochloa frumentaceae). FOOD BIOSCI 2016. [DOI: 10.1016/j.fbio.2015.12.007] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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34
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Perales-Sánchez JXK, Reyes-Moreno C, Gómez-Favela MA, Milán-Carrillo J, Cuevas-Rodríguez EO, Valdez-Ortiz A, Gutiérrez-Dorado R. Increasing the antioxidant activity, total phenolic and flavonoid contents by optimizing the germination conditions of amaranth seeds. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2014; 69:196-202. [PMID: 24958279 DOI: 10.1007/s11130-014-0430-0] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The aim of this study was to optimize the germination conditions of amaranth seeds that would maximize the antioxidant activity (AoxA), total phenolic (TPC), and flavonoid (TFC) contents. To optimize the germination bioprocess, response surface methodology was applied over three response variables (AoxA, TPC, TFC). A central composite rotable experimental design with two factors [germination temperature (GT), 20-45 ºC; germination time (Gt), 14-120 h] in five levels was used; 13 treatments were generated. The amaranth seeds were soaked in distilled water (25 °C/6 h) before germination. The sprouts from each treatment were dried (50 °C/8 h), cooled, and ground to obtain germinated amaranth flours (GAF). The best combination of germination bioprocess variables for producing optimized GAF with the highest AoxA [21.56 mmol trolox equivalent (TE)/100 g sample, dw], TPC [247.63 mg gallic acid equivalent (GAE)/100 g sample, dw], and TFC [81.39 mg catechin equivalent (CAE)/100 g sample, dw] was GT = 30 ºC/Gt = 78 h. The germination bioprocess increased AoxA, TPC, and TFC in 300-470, 829, and 213%, respectively. The germination is an effective strategy to increase the TPC and TFC of amaranth seeds for enhancing functionality with improved antioxidant activity.
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Affiliation(s)
- Janitzio X K Perales-Sánchez
- Programa Regional de Posgrado en Biotecnología, Universidad Autónoma de Sinaloa, Ciudad Universitaria, A.P. 1354, CP 80000, Culiacán, Sinaloa, México
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Thwe AA, Kim YB, Li X, Seo JM, Kim SJ, Suzuki T, Chung SO, Park SU. Effects of light-emitting diodes on expression of phenylpropanoid biosynthetic genes and accumulation of phenylpropanoids in Fagopyrum tataricum sprouts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:4839-45. [PMID: 24793050 DOI: 10.1021/jf501335q] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Buckwheat sprouts are a popular food item in many countries. The effects of light-emitting diodes (LEDs) on sprout growth and development, changes in mRNA transcription, and accumulation of phenylpropanoid compounds were studied in tartary buckwheat 'Hokkai T8' sprouts. The highest transcript levels were observed after 2 days of LED exposure for all genes, especially FtPAL and FtF3'H, which showed higher expression in sprouts grown under blue and white light than in those grown under red light. Catechin content in sprouts grown under red light increased dramatically throughout the 10 day time course. Maximum rutin content (43.37 mg/g dry weight (DW)) was observed in sprouts at 4 days after exposure (DAE) to blue light. Similarly, the highest cyanidin 3-O-rutinoside content (0.85 mg/g DW) was detected at 10 DAE to blue light. On the basis of these results, blue LED light is recommended as a light source for enhancing the content of phenolic compounds in tartary buckwheat sprouts.
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Affiliation(s)
- Aye Aye Thwe
- Department of Crop Science, Chungnam National University , Daejeon 305-754, Korea
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Zielińska-Dawidziak M, Piasecka-Kwiatkowska D, Warchalewski JR, Makowska A, Gawlak M, Nawrot J. Sprouted wheat grain with ferritin overexpression as a potential source of iron for cereal product fortification. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-013-2150-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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37
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Li YC, Qian H, Sun XL, Cui Y, Wang HY, Du C, Xia XH. The Effects of Germination on Chemical Composition of Peanut Seed. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014. [DOI: 10.3136/fstr.20.883] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Benítez V, Cantera S, Aguilera Y, Mollá E, Esteban RM, Díaz MF, Martín-Cabrejas MA. Impact of germination on starch, dietary fiber and physicochemical properties in non-conventional legumes. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.09.044] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Chilomer K, Kasprowicz-Potocka M, Gulewicz P, Frankiewicz A. The influence of lupin seed germination on the chemical composition and standardized ileal digestibility of protein and amino acids in pigs. J Anim Physiol Anim Nutr (Berl) 2012; 97:639-46. [PMID: 22540870 DOI: 10.1111/j.1439-0396.2012.01304.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
The germination process can modify the chemical composition of nutrients in seeds, which can influence the digestibility and utilization of sprouts in animal diets compared to raw seeds. The aims of research were to provide controlled germination process of lupin seeds, monitor the changes in seed composition and determine the influence of the germination on the coefficients of standardized ileal digestibility (SID) of crude protein and amino acids in growing pigs, compared to raw lupin seeds. The seeds of two lupin species were used: yellow (RYL) (Lupinus luteus, cv. Lord) and blue (RBL) (Lupinus angustifolius, cv. Graf). Germination was provided in the dark at 24°C for 4 days. Nutritional and antinutritional compositions of raw and germinated seeds (GYL and GBL, respectively) were analysed. Digestibility study was performed on pigs with an average body weight of 25 kg, and the pigs were surgically fitted with a T-cannula in the distal ileum, with chromic oxide as an indicator. Seed germination increased the crude protein and fibre concentrations, but reduced the levels of the ether extract, nitrogen-free extracts and all amino acids in protein. The content of alkaloids and raffinose family oligosaccharides decreased in both lupin species. Germination had no positive impact (p>0.05) on the SID of crude protein and amino acids. Germination of lupin seeds negatively influenced the SID of lysine and methionine (p<0.05). The results of the research revealed a decrease in the concentrations of antinutritional factors in the sprouts of yellow and blue lupins compared to raw seeds; however, no positive effect was observed on the coefficients of the standardized ileal apparent digestibility of protein and amino acids.
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Affiliation(s)
- K Chilomer
- Department of Animal Nutrition and Feed Management, Poznań University of Life Sciences, Poznań, Poland
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Mateos-Aparicio I, Redondo-Cuenca A, Villanueva-Suárez MJ. Broad bean and pea by-products as sources of fibre-rich ingredients: potential antioxidant activity measured in vitro. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:697-703. [PMID: 21919006 DOI: 10.1002/jsfa.4633] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2010] [Revised: 07/08/2011] [Accepted: 07/30/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND By-products generated during the processing of plant food can be considered a promising source of dietary fibre as a functional compound. The dietary fibre composition, soluble sugars and antioxidant activity of the extractable polyphenols of pea and broad bean by-products have been analysed in this study. RESULTS Total dietary fibre using AOAC methods plus hydrolysis (broad bean pod: 337.3 g kg⁻¹; pea pod: 472.6 g kg⁻¹) is higher (P < 0.05) in both by-products than with the Englyst method (broad bean pod: 309.7 g kg⁻¹; pea pod: 434.6 g kg⁻¹). The main monomers are uronic acids, glucose, arabinose and galactose in broad bean pods. However, pea pods are very rich in glucose and xylose. The soluble sugars analysed by high-performance liquid chromatography in both by-products have glucose as the most important component, followed by sucrose and fructose. The ferric reducing antioxidant power (broad bean pod: 406.4 µmol Trolox equivalents g⁻¹; pea pod: 25.9 µmol Trolox equivalents g⁻¹) and scavenging effect on 2,2-diphenyl-1-picrylhydrazyl radical (EC₅₀ of broad bean pod: 0.4 mg mL⁻¹; EC₅₀ of pea pod: 16.0 mg mL⁻¹) were also measured. CONCLUSIONS Broad bean and pea by-products are very rich in dietary fibre, particularly insoluble dietary fibre and their extractable polyphenols demonstrate antioxidant activity. Therefore they might be regarded as functional ingredients.
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Affiliation(s)
- Inmaculada Mateos-Aparicio
- Dpto. Nutrición y Bromatología II: Bromatología, Facultad de Farmacia, Universidad Complutense de Madrid, 28040 Madrid, Spain.
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. R, James AP, Jayasena V. Effect of Germination on the Nutritional and Protein Profile of Australian Sweet Lupin (<i>Lupinus angustifolius</i> L.). ACTA ACUST UNITED AC 2012. [DOI: 10.4236/fns.2012.35085] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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42
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Mateos-Aparicio I, Redondo-Cuenca A, Villanueva-Suárez MJ, Zapata-Revilla MA, Tenorio-Sanz MD. Pea pod, broad bean pod and okara, potential sources of functional compounds. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.05.008] [Citation(s) in RCA: 109] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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43
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Tosh SM, Yada S. Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications. Food Res Int 2010. [DOI: 10.1016/j.foodres.2009.09.005] [Citation(s) in RCA: 312] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Aguilera Y, Martín-Cabrejas MA, Benítez V, Mollá E, López-Andréu FJ, Esteban RM. Changes in carbohydrate fraction during dehydration process of common legumes. J Food Compost Anal 2009. [DOI: 10.1016/j.jfca.2009.02.012] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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46
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Torres A, Frias J, Granito M, Vidal-Valverde C. Germinated Cajanus cajan seeds as ingredients in pasta products: Chemical, biological and sensory evaluation. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.01.018] [Citation(s) in RCA: 103] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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47
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Effect of phytic acid degradation by soaking and exogenous phytase on the bioavailability of magnesium and zinc from Pisum sativum, L. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0514-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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48
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Martín-Cabrejas MA, Aguilera Y, Benítez V, Molla E, López-Andréu FJ, Esteban RM. Effect of industrial dehydration on the soluble carbohydrates and dietary fiber fractions in legumes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:7652-7. [PMID: 17002435 DOI: 10.1021/jf061513d] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
The effects of soaking, cooking, and industrial dehydration treatments on soluble carbohydrates, including raffinose family oligosaccharides (RFOs), and also on total dietary fiber (TDF), insoluble dietary fiber (IDF), and soluble (SDF) dietary fiber fractions were studied in legumes (lentil and chickpea). Ciceritol and stachyose were the main alpha-galactosides for chickpea and lentil, respectively. The processing involved a drastic reduction of soluble carbohydrates of these legumes, 85% in the case of lentil and 57% in the case of chickpea. The processed legume flours presented low residual levels of alpha-galactosides, which are advisable for people with digestive problems. Processing of legumes involved changes in dietary fiber fractions. A general increase of IDF (27-36%) due to the increase of glucose and Klason lignin was observed. However, a different behavior of SDF was exhibited during thermal dehydration, this fraction increasing in the case of chickpea (32%) and decreasing in the case of lentil (27%). This is probably caused by the different structures and compositions of the cell wall networks of the legumes.
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Affiliation(s)
- María A Martín-Cabrejas
- Departamento de Química Agrícola, Facultad de Ciencias, Universidad Autónoma de Madrid (UAM), 28049 Madrid, Spain.
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Evaluation of zinc and magnesium bioavailability from pea (Pisum sativum, L.) sprouts. Effect of illumination and different germination periods. Int J Food Sci Technol 2006. [DOI: 10.1111/j.1365-2621.2005.01107.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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50
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Martín-Cabrejas MA, Sanfiz B, Vidal A, Mollá E, Esteban R, López-Andréu FJ. Effect of fermentation and autoclaving on dietary fiber fractions and antinutritional factors of beans (Phaseolus vulgaris L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:261-266. [PMID: 14733506 DOI: 10.1021/jf034980t] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The effect of fermentation on antinutritional factors and also on total dietary fiber (TDF), insoluble (IDF) and soluble (SDF) dietary fiber fractions was studied in beans (Phaseolus vulgaris L.). The processes studied were two types of fermentation (lactic acid and natural), and a portion of the obtained flours were processed by autoclaving. The dietary fiber (DF) content and its components were determined using the enzymatic-gravimetric and enzymatic-chemical methods. The TDF content ranged from 24.5% dry matter (DM) in the raw to 25.2% DM in the processed beans. All the processing treatments significantly decreased the SDF content, and irrelevant changes were noticed in the IDF content of processed beans. Cellulose content of all samples was reduced by the processing treatments. Correspondingly, higher amounts of resistant starch was observed in the processed beans, except in the lactic acid fermented ones. However, the levels of pectic polysaccharides and Klason lignin were higher in the samples fermented by Lactobacillus plantarum. The action of microorganisms was determinant for the different degradation of the bean cell wall, disrupting the protein-carbohydrate integration, thus reducing the solubility of DF.
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Affiliation(s)
- María A Martín-Cabrejas
- Departamento de Química Agrícola, Facultad de Ciencias, Universidad Autónoma de Madrid, 28049 Madrid, Spain.
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