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Lone JK, Pandey R, Gayacharan. Microgreens on the rise: Expanding our horizons from farm to fork. Heliyon 2024; 10:e25870. [PMID: 38390124 PMCID: PMC10881865 DOI: 10.1016/j.heliyon.2024.e25870] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Revised: 02/02/2024] [Accepted: 02/05/2024] [Indexed: 02/24/2024] Open
Abstract
Escalating public health concerns necessitate innovative approaches to food sources. Microgreens, nutrient-rich seedlings of vegetables and herbs, have gained recognition as functional foods. This review explores the evolution of microgreens, cultivation methods, biochemical changes during germination, nutritional content, health benefits, and commercial significance. Comprehensive studies have demonstrated that microgreens have an elevated level of various nutrients. Further, in vitro and in vivo research validated their antioxidant, anticancer, antibacterial, anti-inflammatory, anti-obesity, and antidiabetic properties. Microgreens, termed "desert food," show promise for sustainable food production in climate-vulnerable regions. This paper synthesizes recent research on microgreens, addressing challenges and gaps in understanding their nutritional content and health benefits. It contributes valuable insights for future research, fostering sustainable agriculture and enhancing understanding of microgreens in human health and nutrition.
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Affiliation(s)
- Jafar K Lone
- ICAR-National Bureau of Plant Genetic Resources, New Delhi, 110012, India
| | - Renu Pandey
- Division of Plant Physiology, ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India
| | - Gayacharan
- ICAR-National Bureau of Plant Genetic Resources, New Delhi, 110012, India
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2
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Barakat H, Al-Qabba MM, Algonaiman R, Radhi KS, Almutairi AS, Al Zhrani MM, Mohamed A. Impact of Sprouting Process on the Protein Quality of Yellow and Red Quinoa ( Chenopodium quinoa). Molecules 2024; 29:404. [PMID: 38257317 PMCID: PMC10821386 DOI: 10.3390/molecules29020404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 01/03/2024] [Accepted: 01/09/2024] [Indexed: 01/24/2024] Open
Abstract
The demand for plant-based proteins has increased remarkably over the last decade. Expanding the availability and variety of plant-based protein options has shown positive potential. This study aimed to investigate the qualitative and quantitative changes in amino acids of yellow and red quinoa seeds (YQ and RQ) during a 9-day germination period. The results showed that the germination process led to an increase in the total amino acids by 7.43% and 14.36% in the YQ and RQ, respectively. Both varieties exhibited significant (p < 0.05) increases in non-essential and essential amino acids, including lysine, phenylalanine, threonine, and tyrosine. The content of non-essential amino acids nearly reached the standard values found in chicken eggs. These results were likely attributed to the impact of the germination process in increasing enzymes activity and decreasing anti-nutrient content (e.g., saponins). A linear relationship between increased seeds' hydration and decreased saponins content was observed, indicating the effect of water absorption in changing the chemical composition of the plant. Both sprouts showed positive germination progression; however, the sprouted RQ showed a higher germination rate than the YQ (57.67% vs. 43.33%, respectively). Overall, this study demonstrates that germination is a promising technique for enhancing the nutritional value of quinoa seeds, delivering sprouted quinoa seeds as a highly recommended source of high-protein grains with notable functional properties.
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Affiliation(s)
- Hassan Barakat
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia
- Department of Food Technology, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt
| | - Maryam M. Al-Qabba
- Maternity and Children Hospital, Qassim Health Cluster, Ministry of Health, Buraydah 52384, Saudi Arabia;
| | - Raya Algonaiman
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia
| | - Khadija S. Radhi
- Department of Food Science and Nutrition, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
| | - Abdulkarim S. Almutairi
- Al Rass General Hospital, Qassim Health Cluster, Ministry of Health, Ibn Sina Street, King Khalid District, Al Rass 58883, Saudi Arabia;
| | - Muath M. Al Zhrani
- Department of Applied Medical Science, College of Applied, Bishah University, Bishah 67714, Saudi Arabia;
| | - Ahmed Mohamed
- Department of Biochemistry, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt;
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3
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Park J, Kim HS. Rice-Based Gluten-Free Foods and Technologies: A Review. Foods 2023; 12:4110. [PMID: 38002168 PMCID: PMC10670158 DOI: 10.3390/foods12224110] [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: 10/16/2023] [Revised: 11/04/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
Rice, one of the most widely consumed staples worldwide, serves as a versatile gluten-free substitute. However, review articles on technological developments in grain-free production focusing on rice are scarce. This review assesses various research results concerning the quality attributes of rice-based gluten-free foods, including bread, pasta, and beer. To optimize the key attributes in processed products, such as dough leavening in bread and the physical and cooking properties of noodles and pasta, research has focused on blending different gluten-free grains and incorporating additives that mimic the gluten function. Additionally, various processing technologies, such as starch preprocessing and extrusion puffing processes, have been employed to boost the quality of rice-based gluten-free products. Today, a variety of products, including bread, noodles, and beer, use rice as a partial replacement for barley or wheat. With rapid advancements in technology, a noticeable portion of consumers now shows a preference for products containing rice as a substitute. This trend indicates that rice-based gluten-free foods can be enhanced by leveraging the latest developments in gluten-free product technologies, particularly in countries where rice is a staple or is predominantly cultivated.
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Affiliation(s)
- Jiyoung Park
- Department of Central Area Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA), 126 Suin-ro, Kwonseon-gu, Suwon 16429, Gyeonggi, Republic of Korea
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4
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Salamon A, Kowalska H, Ignaczak A, Marzec A, Kowalska J, Szafrańska A. Characteristics of Oat and Buckwheat Malt Grains for Use in the Production of Fermented Foods. Foods 2023; 12:3747. [PMID: 37893639 PMCID: PMC10606502 DOI: 10.3390/foods12203747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 10/01/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
Malted gluten-free cereal grains and pseudo-cereals are interesting raw materials for producing fermented foods. The aim of the work was to assess selected technological quality characteristics and antioxidant properties of special malts in terms of use in the production of fermented foods. The research material consisted of malts made from oat, buckwheat, and brewing barley. Malting was performed on a microtechnical scale according to the standard scheme for brewing barley grain. The basic quality parameters of cereal grains obtained malts, and laboratory wort were assessed according to methods applicable in brewing. Atypical brewing malts were characterized by parameters such as malt extractability, protein solubilization, diastatic force, mash filtration time, and wort viscosity. The best results, comparable to barley malt, were obtained for naked oat malt. Malted buckwheat grains turned out to be the least biochemically modified, although their use in the production of beer and/or other fermented beverages is supported by the high content of bioactive substances and antioxidant potential. As the malting process of cereal plants improves their antioxidant properties and increases their nutritional value, oat and buckwheat malts can be successfully used to produce gluten-free fermented beverages or as an addition to fermented products, e.g., in baking and confectionery.
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Affiliation(s)
- Agnieszka Salamon
- Department of Grain Processing and Bakery, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02-532 Warsaw, Poland;
| | - Hanna Kowalska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (A.I.); (A.M.); (J.K.)
| | - Anna Ignaczak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (A.I.); (A.M.); (J.K.)
| | - Agata Marzec
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (A.I.); (A.M.); (J.K.)
| | - Jolanta Kowalska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (A.I.); (A.M.); (J.K.)
| | - Anna Szafrańska
- Department of Grain Processing and Bakery, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02-532 Warsaw, Poland;
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5
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Sofi SA, Ahmed N, Farooq A, Rafiq S, Zargar SM, Kamran F, Dar TA, Mir SA, Dar BN, Mousavi Khaneghah A. Nutritional and bioactive characteristics of buckwheat, and its potential for developing gluten‐free products: An updated overview. Food Sci Nutr 2022; 11:2256-2276. [PMID: 37181307 PMCID: PMC10171551 DOI: 10.1002/fsn3.3166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 11/18/2022] [Accepted: 11/22/2022] [Indexed: 12/24/2022] Open
Abstract
In the present era, food scientists are concerned about exploiting functional crops with nutraceutical properties. Buckwheat is one of the functional pseudocereals with nutraceutical components used in the treatment of health-related diseases, malnutrition, and celiac diseases. As a preferred diet as a gluten-free product for celiac diseases, buckwheat is a good source of nutrients, bioactive components, phytochemicals, and antioxidants. The general characteristics and better nutritional profile of buckwheat than other cereal family crops were highlighted by previous investigations. In buckwheats, bioactive components like peptides, flavonoids, phenolic acids, d-fagomine, fagopyritols, and fagopyrins are posing significant health benefits. This study highlights the current knowledge about buckwheat and its characteristics, nutritional constituents, bioactive components, and their potential for developing gluten-free products to target celiac people (1.4% of the world population) and other health-related diseases.
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Affiliation(s)
- Sajad Ahmad Sofi
- Department of Food Technology Islamic University of Science & Technology Awantipora Jammu and Kashmir India
| | - Naseer Ahmed
- Department of Food Technology DKSG Akal College of Agriculture Eternal University Baru Sahib Himachal Pradesh India
| | - Asmat Farooq
- Division of Biochemistry Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Jammu Chatha Jammu and Kashmir India
- Proteomics Laboratory, Division of Plant Biotechnology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Shalimar Jammu and Kashmir India
| | - Shafiya Rafiq
- School of Science, Parramatta Campus Western Sydney University Penrith New South Wales Australia
| | - Sajad Majeed Zargar
- Proteomics Laboratory, Division of Plant Biotechnology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Shalimar Jammu and Kashmir India
| | - Fozia Kamran
- School of Science, Parramatta Campus Western Sydney University Penrith New South Wales Australia
| | - Tanveer Ali Dar
- Department of Clinical Biochemistry University of Kashmir Hazratbal, Srinagar India
| | - Shabir Ahmad Mir
- Department of Food Science & Technology Govt. College for Woman Srinagar India
| | - B. N. Dar
- Department of Food Technology Islamic University of Science & Technology Awantipora Jammu and Kashmir India
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology – State Research Institute Warsaw Poland
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6
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Agu RC, Amadi OC, Nwagu TN, Moneke AN, Okolo BN. Malting Performance of Landrace Barley and Wheat Grown in Nigeria Using Long and Short Steeping Regimes. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2035575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- R. C. Agu
- Brewing Science and Technology Unit, Department of Microbiology, University of Nigeria, Nsukka, Nigeria
| | - O. C. Amadi
- Brewing Science and Technology Unit, Department of Microbiology, University of Nigeria, Nsukka, Nigeria
| | - T. N. Nwagu
- Brewing Science and Technology Unit, Department of Microbiology, University of Nigeria, Nsukka, Nigeria
| | - A. N. Moneke
- Brewing Science and Technology Unit, Department of Microbiology, University of Nigeria, Nsukka, Nigeria
| | - B. N. Okolo
- Brewing Science and Technology Unit, Department of Microbiology, University of Nigeria, Nsukka, Nigeria
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Dabija A, Ciocan ME, Chetrariu A, Codină GG. Buckwheat and Amaranth as Raw Materials for Brewing, a Review. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11060756. [PMID: 35336638 PMCID: PMC8954860 DOI: 10.3390/plants11060756] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 03/07/2022] [Accepted: 03/10/2022] [Indexed: 05/08/2023]
Abstract
Globally, beer is considered the most-consumed low-alcohol beverage, it ranks third, after water and tea, in the top sales of these drinks. New types of beer are the result of the influence of several factors, including innovations in science and technology, changing requirements for food consumption of the population, competition between producers, promotion of food for health, flavor, and quality, the limited nature of traditional food resource raw materials, and the interest of producers in reducing production costs. Manufacturers are looking for new solutions for obtaining products that meet the requirements of consumers, authentic products of superior quality, with distinctive taste and aroma. This review proposes the use of two pseudocereals as raw materials in the manufacture of beer: buckwheat and amaranth, focusing on the characteristics that recommend them in this regard. Due to their functional and nutraceutical properties, these pseudocereals can improve the quality of beer-a finished product. Additionally, all types of beer obtained from these pseudocereals are recommended for diets with particular nutritional requirements, especially gluten-free diets. Researchers and producers will continue to improve and optimize the sensory and technological properties of the new types of beer obtained from these pseudocereals.
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Yang D, Wang Y. Framework for a Comparative Study of Flavor Metabolites and Sensory Profiles of Six Craft Beers and Ten Large-Scale Industrial Beers in the Chinese Market. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1980677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Dongsheng Yang
- Department of Bioengineering, College of Life Sciences, Hainan University, Haikou, China
| | - Yasheng Wang
- Department of Bioengineering, College of Life Sciences, Hainan University, Haikou, China
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9
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Ikram A, Saeed F, Afzaal M, Imran A, Niaz B, Tufail T, Hussain M, Anjum FM. Nutritional and end-use perspectives of sprouted grains: A comprehensive review. Food Sci Nutr 2021; 9:4617-4628. [PMID: 34401108 PMCID: PMC8358358 DOI: 10.1002/fsn3.2408] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 04/20/2021] [Accepted: 04/25/2021] [Indexed: 12/21/2022] Open
Abstract
Scientific literature is evident that the germinated seeds possess a promising potential for essential nutrients, flavors, and textural attributes over nongerminated grain. In recent decades, sprouting has also been investigated as a potential green food engineering technique to boost the nutritive profile of grains. Sprouting grains have multifold applications in different fields such as baking, pharmaceutical, and cosmetic industries. During sprouting, shifting of molecular structures to macroscopic takes place. Sprouting reactivates the grain metabolism which leads to the catabolism and degradation of antinutrient and macronutrient compounds. These modifications have an effect on human health and on the nutritional content of the foodstuffs. Sprouting grains have high bioactivity against diabetes and cancer. Germination is also an outstanding green food development technique to increase the seed nutritive profile in terms of quality. The present review focuses on the sprouting of grains, changes in nutritional profile, and the technological exploration of sprouted grains.
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Affiliation(s)
- Ali Ikram
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Farhan Saeed
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Afzaal
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Ali Imran
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Bushra Niaz
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Tabussam Tufail
- University Institute of Diet & Nutritional SciencesThe University of LahoreLahorePakistan
| | - Muzzamal Hussain
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
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10
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Amadi OC, Moneke AN, Okolo BN, Nwagu TN. Assessment of Malting Performance of Maize and Sorghum of Similar Total Nitrogen Content in Providing the Hydrolytic Enzymes in the Brewing of Gluten-Free Beers. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1931757] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- O. C. Amadi
- Brewing Science and Technology Unit, Department of Microbiology, University of Nigeria, Nsukka, Nigeria
| | - A. N. Moneke
- Brewing Science and Technology Unit, Department of Microbiology, University of Nigeria, Nsukka, Nigeria
| | - B. N. Okolo
- Brewing Science and Technology Unit, Department of Microbiology, University of Nigeria, Nsukka, Nigeria
| | - T. N. Nwagu
- Brewing Science and Technology Unit, Department of Microbiology, University of Nigeria, Nsukka, Nigeria
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11
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Yang D, Gao X. Progress of the use of alternatives to malt in the production of gluten-free beer. Crit Rev Food Sci Nutr 2020; 62:2820-2835. [PMID: 33325770 DOI: 10.1080/10408398.2020.1859458] [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] [Indexed: 10/22/2022]
Abstract
Beer is the most widely consumed alcoholic drink in the world, but it is not suitable for patients who suffer from celiac disease (CD) because its main ingresdients, barley or wheat, contain gluten. Approximately 1% of the world's population is affected by CD, and the development of gluten-free beer is imperative. Gluten-free beers produced using alternative materials, such as rice, sorghum, maize, millet, oats, and pseudocereals (e.g., buckwheat, quinoa and Amaranth), are studied in this review that examines the effects of specific substitutions on the different characteristics of the final beer to ensure the appropriateness of their use. The use of alternatives to malt may affect the quality of gluten-free beer and result in some negative consequences. Accordingly, the influential factors are discussed in terms of the total substitution of malt with other grains in the production of beer. Research results have provided some new alternative solutions for the production of gluten-free beer, such as the use of malted grains to improve hydrolytic enzyme activity, the application of nonconventional mashing procedures involving the decoction method and extrusion cooking techniques to increase the extract yield, the use of exogenous enzymes and nitrogen supplements to improve the sugar and amino acid spectra necessary for yeast fermentation, and the application of combinations of alternative grains to improve the flavor, body and foam stability of gluten-free beers.
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Affiliation(s)
- Dongsheng Yang
- Department of Bioengineering, School of Life and Pharmaceutical Sciences, Hainan University, Haikou, Hainan, China
| | - Xuan Gao
- Department of Bioengineering, School of Life and Pharmaceutical Sciences, Hainan University, Haikou, Hainan, China
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Abstract
Celiac disease (CD) is an immune-mediated gluten-sensitive enteropathy. Currently, it affects around 1% of world population, but it is constantly growing. Celiac patients have to follow a strict gluten-free (GF) diet. Beer is one of the most consumed beverages worldwide, but it is not safe for people with CD. It has a gluten content usually above the safe threshold (20 ppm), determined by the official method for hydrolyzed foods (R5-competitive-ELISA). The demand on the market for GF beers is increasingly growing. This review aims to provide a comprehensive overview of different strategies to produce GF beer, highlighting strengths and weaknesses of each approach and taking into account technological and sensory issues. GF cereals or pseudocereals have poor brewing attitudes (if used as main raw material) and give the beer unusual flavour. Instead, enzymatic treatments allow traditional brewing process followed by gluten content reduction. A survey on 185 GF-producing breweries (both industrial and craft) from all over the world have been considered to assess which approach is most used. Beers brewed with GF cereals and pseudocereals (used in well-balanced proportions) are more common than gluten-removed (GR) beers, obtained by enzymatic treatment.
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Ceccaroni D, Marconi O, Sileoni V, Wray E, Perretti G. Rice malting optimization for the production of top-fermented gluten-free beer. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2726-2734. [PMID: 30350474 DOI: 10.1002/jsfa.9440] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/08/2018] [Revised: 09/04/2018] [Accepted: 10/15/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND A safe method to obtain gluten-free beer led to the use of naturally gluten-free grains, such as rice, but the specific malting program for rice is long and requires a large amount of water, and the resulting beer showed a flat flavour profile. In this study, an optimization of the malting and brewing procedure is proposed to overcome the aforementioned issues. Different steeping conditions and kilning temperatures are considered, and a top-fermented beverage from rice malt is obtained for the first time. RESULTS The malting procedure has been optimized by assessing the use of short-time steeping as an alternate to long air rest to obtain sufficient moisture content in the green malt, saving water consumption. The malt obtained allowed a regular fermentation, as confirmed by the sensorial analysis, which did not reveal any off-flavours. The use of a top-fermenting yeast formed high content of higher alcohol and relatively low amount of esters. CONCLUSION This study confirms the potential of rice for the production of malt and beer. The optimized malting programme allowed water saving. The production of a top-fermented rice malt beer was a successful attempt to introduce a new flavoured product for consumption by individuals affected by coeliac disease. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Dayana Ceccaroni
- University of Perugia, Department of Agricultural, Food and Environmental Science, via San Costanzo s.n.c., Perugia, Italy
- University of Perugia, Italian Brewing Research Centre, via San Costanzo s.n.c., Perugia, Italy
| | - Ombretta Marconi
- University of Perugia, Department of Agricultural, Food and Environmental Science, via San Costanzo s.n.c., Perugia, Italy
- University of Perugia, Italian Brewing Research Centre, via San Costanzo s.n.c., Perugia, Italy
| | - Valeria Sileoni
- University of Perugia, Department of Agricultural, Food and Environmental Science, via San Costanzo s.n.c., Perugia, Italy
- University of Perugia, Italian Brewing Research Centre, via San Costanzo s.n.c., Perugia, Italy
| | | | - Giuseppe Perretti
- University of Perugia, Department of Agricultural, Food and Environmental Science, via San Costanzo s.n.c., Perugia, Italy
- University of Perugia, Italian Brewing Research Centre, via San Costanzo s.n.c., Perugia, Italy
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14
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Jia B, Yao Y, Liu J, Guan W, Brennan CS, Brennan MA. Physical Properties and In Vitro Starch Digestibility of Noodles Substituted with Tartary Buckwheat Flour. STARCH-STARKE 2019. [DOI: 10.1002/star.201800314] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Bin Jia
- Tianjin Key Laboratory of Food Biotechnology; College of Biotechnology and Food Science; Tianjin University of Commerce; Tianjin 300134 P. R. China
| | - Yajing Yao
- Tianjin Key Laboratory of Food Biotechnology; College of Biotechnology and Food Science; Tianjin University of Commerce; Tianjin 300134 P. R. China
| | - Jianfu Liu
- Tianjin Key Laboratory of Food Biotechnology; College of Biotechnology and Food Science; Tianjin University of Commerce; Tianjin 300134 P. R. China
| | - Wenqiang Guan
- Tianjin Key Laboratory of Food Biotechnology; College of Biotechnology and Food Science; Tianjin University of Commerce; Tianjin 300134 P. R. China
| | - Charles S. Brennan
- Tianjin Key Laboratory of Food Biotechnology; College of Biotechnology and Food Science; Tianjin University of Commerce; Tianjin 300134 P. R. China
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln 7647 Canterbury New Zealand
| | - Margaret A. Brennan
- Tianjin Key Laboratory of Food Biotechnology; College of Biotechnology and Food Science; Tianjin University of Commerce; Tianjin 300134 P. R. China
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln 7647 Canterbury New Zealand
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15
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Benincasa P, Falcinelli B, Lutts S, Stagnari F, Galieni A. Sprouted Grains: A Comprehensive Review. Nutrients 2019; 11:E421. [PMID: 30781547 PMCID: PMC6413227 DOI: 10.3390/nu11020421] [Citation(s) in RCA: 147] [Impact Index Per Article: 29.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 02/02/2019] [Accepted: 02/13/2019] [Indexed: 11/27/2022] Open
Abstract
In the last decade, there has been an increase in the use of sprouted grains in human diet and a parallel increase in the scientific literature dealing with their nutritional traits and phytochemical contents. This review examines the physiological and biochemical changes during the germination process, and the effects on final sprout composition in terms of macro- and micro-nutrients and bioactive compounds. The main factors affecting sprout composition are taken into consideration: genotype, environmental conditions experimented by the mother plant, germination conditions. In particular, the review deepens the recent knowledge on the possible elicitation factors useful for increasing the phytochemical contents. Microbiological risks and post-harvest technologies are also evaluated, and a brief summary is given of some important in vivo studies matching with the use of grain sprouts in the diet. All the species belonging to Poaceae (Gramineae) family as well as pseudocereals species are included.
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Affiliation(s)
- Paolo Benincasa
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy.
| | - Beatrice Falcinelli
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy.
| | - Stanley Lutts
- Groupe de Recherche en Physiologie végétale, Earth and Life Institute-Agronomy (ELI-A), Université catholique de Louvain, 5 (Bte 7.07.13) Place Croix du Sud, 1348 Louvain-la-Neuve, Belgium.
| | - Fabio Stagnari
- Faculty of Bioscience and Technologies for Food, Agriculture and Environment, University of Teramo, Via Carlo Lerici 1, 64023 Teramo, Italy.
| | - Angelica Galieni
- Council for Agricultural Research and Economics, Research Centre for Vegetable and Ornamental Crops, Via Salaria 1, 63030 Monsampolo del Tronto, Italy.
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Ceccaroni D, Sileoni V, Marconi O, De Francesco G, Lee EG, Perretti G. Specialty rice malt optimization and improvement of rice malt beer aspect and aroma. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.060] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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Di Ghionno L, Marconi O, Lee EG, Rice CJ, Sileoni V, Perretti G. Gluten-Free Sources of Fermentable Extract: Effect of Temperature and Germination Time on Quality Attributes of Teff [Eragrostis tef (zucc.) Trotter] Malt and Wort. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:4777-4785. [PMID: 28532148 DOI: 10.1021/acs.jafc.7b01717] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
This study was conducted to evaluate the behavior of a white teff variety called Witkop during malting by using different parameters (germination temperature and duration) and to identify the best malting program. Samples were evaluated for standard quality malt and wort attributes, pasting characteristics, β-glucan and arabinoxylan content, and sugar profile. It was concluded that malting teff at 24 °C for 6 days produced acceptable malt in terms of quality attributes and sugar profile for brewing. The main attributes were 80.4% extract, 80.9% fermentability, 1.53 mPa s viscosity, 7.4 EBC-U color, 129 mg/L FAN, and 72.1 g/L of total fermentable sugars. Statistical analysis showed that pasting characteristics of teff malt were negatively correlated with some malt quality attributes, such as extract and fermentability. Witkop teff appeared to be a promising raw material for malting and brewing. However, the small grain size may lead to difficulties in handling malting process, and a bespoke brewhouse plant should be developed for the production at industrial scale.
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19
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Technological and Engineering Trends for Production of Gluten-Free Beers. FOOD ENGINEERING REVIEWS 2016. [DOI: 10.1007/s12393-016-9142-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Mayer H, Ceccaroni D, Marconi O, Sileoni V, Perretti G, Fantozzi P. Development of an all rice malt beer: A gluten free alternative. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.11.037] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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21
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Ndubisi CF, Okafor ET, Amadi OC, Nwagu TN, Okolo BN, Moneke AN, Odibo FJC, Okoro PM, Agu RC. Effect of malting time, mashing temperature and added commercial enzymes on extract recovery from a Nigerian malted yellow sorghum variety. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.307] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- C. F. Ndubisi
- Department of Microbiology; University of Nigeria; Nsukka Nigeria
| | - E. T. Okafor
- Department of Microbiology; University of Nigeria; Nsukka Nigeria
| | - O. C. Amadi
- Department of Microbiology; University of Nigeria; Nsukka Nigeria
| | - T. N. Nwagu
- Department of Microbiology; University of Nigeria; Nsukka Nigeria
| | - B. N. Okolo
- Department of Microbiology; University of Nigeria; Nsukka Nigeria
| | - A. N. Moneke
- Department of Microbiology; University of Nigeria; Nsukka Nigeria
| | - F. J. C. Odibo
- Department of Microbiology; University of Nigeria; Nsukka Nigeria
| | - P. M. Okoro
- International Centre for Brewing and Distilling; School of Life Sciences; Heriot-Watt University; Riccarton Edinburgh EH14 4AS Scotland
| | - R. C. Agu
- Department of Microbiology; University of Nigeria; Nsukka Nigeria
- The Scotch Whisky Research Institute; Research Avenue North; Riccarton Edinburgh EH14 4AP Scotland
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Limwiwattana D, Tongkhao K, Na Jom K. Effect of Sprouting Temperature and Air Relative Humidity on Metabolic Profiles of Sprouting Black Gram (Vigna mungoL.). J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12608] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Danaipot Limwiwattana
- Department of Food Science and Technology; Faculty of Agro-Industry; Kasetsart University; 50 Ngam Wong Wan Rd., Lad Yaow, Chatuchak Bangkok 10900 Thailand
| | - Kullanart Tongkhao
- Department of Food Science and Technology; Faculty of Agro-Industry; Kasetsart University; 50 Ngam Wong Wan Rd., Lad Yaow, Chatuchak Bangkok 10900 Thailand
| | - Kriskamol Na Jom
- Department of Food Science and Technology; Faculty of Agro-Industry; Kasetsart University; 50 Ngam Wong Wan Rd., Lad Yaow, Chatuchak Bangkok 10900 Thailand
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Giménez-Bastida JA, Piskuła M, Zieliński H. Recent advances in development of gluten-free buckwheat products. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.02.013] [Citation(s) in RCA: 91] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Deželak M, Zarnkow M, Becker T, Košir IJ. Processing of bottom-fermented gluten-free beer-like beverages based on buckwheat and quinoa malt with chemical and sensory characterization. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.166] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Matjaž Deželak
- Slovenian Institute of Hop Research and Brewing; Agrochemistry and Brewing Department; Cesta Žalskega Tabora 2 SI-3310 Žalec Slovenia
| | - Martin Zarnkow
- Technische Universität München, Centre of Life and Food Sciences Weihenstephan; Chair of Brewing and Beverage Technology; Weihenstephaner Steig 20 DE-85354 Freising Germany
| | - Thomas Becker
- Technische Universität München, Centre of Life and Food Sciences Weihenstephan; Chair of Brewing and Beverage Technology; Weihenstephaner Steig 20 DE-85354 Freising Germany
| | - Iztok Jože Košir
- Slovenian Institute of Hop Research and Brewing; Agrochemistry and Brewing Department; Cesta Žalskega Tabora 2 SI-3310 Žalec Slovenia
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Mayer H, Marconi O, Regnicoli GF, Perretti G, Fantozzi P. Production of a saccharifying rice malt for brewing using different rice varieties and malting parameters. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:5369-5377. [PMID: 24837876 DOI: 10.1021/jf501462a] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
This study was conducted to produce rice malt suitable for beer brewing. An all-rice beer would be particularly appealing to individuals with celiac disease because rice does not contain gluten proteins. Furthermore, rice malt could also contribute to new beer flavors and brands. A screening of 10 rice varieties was conducted. The varieties Balilla and Centauro were found to be suitable for the production of an all-rice malt beer without the need of exogenous enzymes. They were characterized by a low diastatic power but nevertheless they saccharified well, likely due to other endogenous amylolytic enzymes such as limit dextrinase and α-glucosidase. The addition of CaCl2 and lactic acid during mashing lowered the pH value and increased saccharification. However, the Balilla variety saccharified without the need of these additives. We also show that the soluble nitrogen and free amino nitrogen content of rice malt wort can be increased by the incorporation of the acrospires and rootlets during mashing.
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Affiliation(s)
- Heidi Mayer
- Italian Brewing Research Center and ‡Department of Agricultural, Food and Environmental Science, University of Perugia , Via San Costanzo, 06126 Perugia, Italy
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Taylor JRN, Dlamini BC, Kruger J. 125thAnniversary Review: The science of the tropical cereals sorghum, maize and rice in relation to lager beer brewing. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.68] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- John R. N. Taylor
- Institute for Food, Nutrition and Well-being and Department of Food Science; University of Pretoria; Private Bag X20; Hatfield; 0028; South Africa
| | - Bhekisisa C. Dlamini
- Institute for Food, Nutrition and Well-being and Department of Food Science; University of Pretoria; Private Bag X20; Hatfield; 0028; South Africa
| | - Johanita Kruger
- Institute for Food, Nutrition and Well-being and Department of Food Science; University of Pretoria; Private Bag X20; Hatfield; 0028; South Africa
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Nelson K, Stojanovska L, Vasiljevic T, Mathai M. Germinated grains: a superior whole grain functional food? Can J Physiol Pharmacol 2013; 91:429-41. [DOI: 10.1139/cjpp-2012-0351] [Citation(s) in RCA: 84] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Grains are global dietary staples that when consumed in whole grain form, offer considerable health benefits compared with milled grain foods, including reduced body weight gain and reduced cardiovascular and diabetes risks. Dietary patterns, functional foods, and other lifestyle factors play a fundamental role in the development and management of epidemic lifestyle diseases that share risks of developing adverse metabolic outcomes, including hyperglycaemia, hypertension, dyslipidaemia, oxidative stress, and inflammation. Whole grains provide energy, nutrients, fibres, and bioactive compounds that may synergistically contribute to their protective effects. Despite their benefits, the intake of grains appears to be lower than recommended in many countries. Of emerging interest is the application of germination processes, which may significantly enhance the nutritional and bioactive content of grains, as well as improve palatability. Enhancing grain foods in a natural way using germination techniques may therefore offer a practical, natural, dietary intervention to increase the health benefits and acceptability of whole grains, with potentially widespread effects across populations in attenuating adverse lifestyle disease outcomes. Continuing to build on the growing body of in-vitro studies requires substantiation with extended in-vivo trials so that we may further develop our understanding of the potential of germinated grains as a functional food.
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Affiliation(s)
- Kristina Nelson
- College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia
| | - Lily Stojanovska
- College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia
| | - Todor Vasiljevic
- College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia
| | - Michael Mathai
- College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia
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