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Jurkaninová L, Dvořáček V, Gregusová V, Havrlentová M. Cereal β-d-Glucans in Food Processing Applications and Nanotechnology Research. Foods 2024; 13:500. [PMID: 38338635 PMCID: PMC10855322 DOI: 10.3390/foods13030500] [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: 12/30/2023] [Revised: 01/21/2024] [Accepted: 01/29/2024] [Indexed: 02/12/2024] Open
Abstract
Cereal (1,3)(1,4)-β-d-glucans, known as β-d-glucans, are cell wall polysaccharides observed in selected plants of grasses, and oats and barley are their good natural sources. Thanks to their physicochemical properties β-d-glucans have therapeutic and nutritional potential and a specific place for their functional characteristics in diverse food formulations. They can function as thickeners, stabilizers, emulsifiers, and textural and gelation agents in beverages, bakery, meat, and extruded products. The objective of this review is to describe the primary procedures for the production of β-d-glucans from cereal grains, to define the processing factors influencing their properties, and to summarize their current use in the production of novel cereal-based foods. Additionally, the study delves into the utilization of β-d-glucans in the rapidly evolving field of nanotechnology, exploring potential applications within this technological realm.
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Affiliation(s)
- Lucie Jurkaninová
- Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Kamýcká 129, 165 00 Praha, Czech Republic;
| | - Václav Dvořáček
- Crop Research Institute, Drnovská 507, 161 06 Prague, Czech Republic;
| | - Veronika Gregusová
- Department of Biotechnology, Faculty of Natural Sciences, University of Ss. Cyril and Methodius, Námestie J. Herdu 2, 917 01 Trnava, Slovakia;
| | - Michaela Havrlentová
- Department of Biotechnology, Faculty of Natural Sciences, University of Ss. Cyril and Methodius, Námestie J. Herdu 2, 917 01 Trnava, Slovakia;
- National Agricultural and Food Center—Research Institute of Plant Production, Bratislavská Cesta 122, 921 68 Piešťany, Slovakia
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2
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Khorasaniha R, Olof H, Voisin A, Armstrong K, Wine E, Vasanthan T, Armstrong H. Diversity of fibers in common foods: Key to advancing dietary research. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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3
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Sprouting and Hydrolysis as Biotechnological Tools for Development of Nutraceutical Ingredients from Oat Grain and Hull. Foods 2022; 11:foods11182769. [PMID: 36140899 PMCID: PMC9497932 DOI: 10.3390/foods11182769] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 09/01/2022] [Accepted: 09/06/2022] [Indexed: 11/17/2022] Open
Abstract
Oat consumption has increased during the last decade because of the health benefits associated with its soluble dietary fiber (β-glucan), functional proteins, lipids, and the presence of specific phytochemicals, such as avenanthramides. Oat is consumed mainly as whole grain, and the hull (seed coat), comprising 25–35% of the entire grain, is removed, generating a large amount of waste/by-product from the milling industry. The objective of this study was to evaluate the use of biotechnological strategies, such as sprouting for oat grain (OG) and hydrolysis for oat hull (OH), to enhance antioxidant and anti-inflammatory properties and lower the glycemic index (GI). Sprouting produced significant (p ≤ 0.05) increases in free (32.10 to 76.62 mg GAE (100 g)−1) and bound phenols (60.45 to 124.36 mg GAE (100 g)−1), increasing significantly (p ≤ 0.05) the avenanthramide (2c, 2p and 2f) soluble phenolic alkaloid content and anti-inflammatory properties of OG. On the other hand, the hydrolysis of OH using Viscoferm (EH2-OH) and Ultraflo XL (EH21-OH) increased by 4.5 and 5-fold the release of bound phenols, respectively; meanwhile, the use of Viscoferm increased the 4.55-fold soluble β-glucan content in OH, reaching values close to those of OG (4.04 vs. 4.46 g (100 g)−1). The study shows the potential of both strategies to enhance the nutritional and bioactive properties of OG and OH and describes these processes as feasible for the industry to obtain an ingredient with high antioxidant and anti-inflammatory activities. Single or combined biotechnological tools can be used on oat grains and hulls to provide nutraceutical ingredients.
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Torbica A, Radosavljević M, Belović M, Tamilselvan T, Prabhasankar P. Biotechnological tools for cereal and pseudocereal dietary fibre modification in the bakery products creation – Advantages, disadvantages and challenges. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.09.018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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5
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Elliott H, Woods P, Green BD, Nugent AP. Can sprouting reduce phytate and improve the nutritional composition and nutrient bioaccessibility in cereals and legumes? NUTR BULL 2022; 47:138-156. [DOI: 10.1111/nbu.12549] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 03/07/2022] [Accepted: 03/23/2022] [Indexed: 01/08/2023]
Affiliation(s)
- Hannah Elliott
- Linwoods Health Foods Co. Armagh UK
- School of Biological Sciences Institute for Global Food Security Queen's University Belfast Stranmillis UK
| | | | - Brian D. Green
- School of Biological Sciences Institute for Global Food Security Queen's University Belfast Stranmillis UK
| | - Anne P. Nugent
- School of Biological Sciences Institute for Global Food Security Queen's University Belfast Stranmillis UK
- School of Agriculture and Food Sciences Institute of Food and Health University College Dublin Dublin Ireland
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6
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Changes in protein profile, bioactive potential and enzymatic activities of gluten-free flours obtained from hulled and dehulled oat varieties as affected by germination conditions. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109955] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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7
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Koren D, Vecseri BH, Kun-Farkas G. Evolution of Folate Content During Wort Production. ACTA ALIMENTARIA 2020. [DOI: 10.1556/066.2020.49.4.9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
There are numerous scientific publications about the folate content of several types of beers available in commercial trade, but there is limited information about the effect of raw materials and technological steps of brewing on folate content. In this study the aim was to investigate different raw materials and the evolution of folate content during laboratory and pilot scale brewing. For the determination of folate content of different malts, three types of barley malts (Pilsner, Caramel, and Coloring), wheat malt, rye malt, and oat malt were analysed. For the study of the evolution of folate content during the brewing process, worts were produced on laboratory and pilot scale. Among malts, Pilsner type barley malt had the highest folate content (44.7 μg/100 g d.m.). During brewing the protein rest seemed to dissolve the majority of the folate content, and with the increasing temperature of the β- and α-amylase rests there was a further dissolution. Filtration and sparging did not have negative effect on folate concentration related to the extract content of the wort. Hop boiling had no negative effect on folate content, folate seemed to be stable during the one-hour boiling. Natural folate of barley malt seemed to be stable through the technological steps of brewing, offering the possibility to produce a foodstuff with high natural folate content.
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Affiliation(s)
- D. Koren
- Department of Brewing and Distilling, Faculty of Food Science, Szent István University, H-1118 Budapest, Ménesi út 45. Hungary
| | - B. Hegyesné Vecseri
- Department of Brewing and Distilling, Faculty of Food Science, Szent István University, H-1118 Budapest, Ménesi út 45. Hungary
| | - G. Kun-Farkas
- Department of Brewing and Distilling, Faculty of Food Science, Szent István University, H-1118 Budapest, Ménesi út 45. Hungary
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8
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Tang S, Mao G, Yuan Y, Weng Y, Zhu R, Cai C, Mao J. Optimization of oat seed steeping and germination temperatures to maximize nutrient content and antioxidant activity. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14683] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Siyu Tang
- School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Ge Mao
- School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Yue Yuan
- School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Yundan Weng
- School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Ruiyu Zhu
- School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Chenggang Cai
- School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing Hangzhou China
- Zhejiang Provincial Key Laboratory for Chemical and Biological Processing Technology of Farm Product Hangzhou China
| | - Jianwei Mao
- School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing Hangzhou China
- Zhejiang Provincial Key Laboratory for Chemical and Biological Processing Technology of Farm Product Hangzhou China
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Krapf J, Kandzia F, Brühan J, Walther G, Flöter E. Sprouting of oats: A new approach to quantify compositional changes. Cereal Chem 2019. [DOI: 10.1002/cche.10203] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Julia Krapf
- Department of Food Process Engineering Technische Universität Berlin Berlin Germany
| | - Franziska Kandzia
- Department of Food Process Engineering Technische Universität Berlin Berlin Germany
| | - Juliane Brühan
- Department of Food Process Engineering Technische Universität Berlin Berlin Germany
| | - Goeran Walther
- General Mills, Cereal Platform, James Ford Bell Technical Center R&D, Cereal Technology Golden Valley MN USA
| | - Eckhard Flöter
- Department of Food Process Engineering Technische Universität Berlin Berlin Germany
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10
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Wu W, Qiu J, Wang A, Li Z. Impact of whole cereals and processing on type 2 diabetes mellitus: a review. Crit Rev Food Sci Nutr 2019; 60:1447-1474. [DOI: 10.1080/10408398.2019.1574708] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Weijing Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Haidian, Beijing, China
- Laboratory of nutrition and food safety, Xiamen Medical College, Xiamen, Fujian, China
| | - Ju Qiu
- Ministry of Agriculture, Institute of Food and Nutrition Development, Haidian, Beijing, China
| | - Aili Wang
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blacksburg, Virginia, USA
| | - Zaigui Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Haidian, Beijing, China
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Lemmens E, Moroni AV, Pagand J, Heirbaut P, Ritala A, Karlen Y, Lê KA, Van den Broeck HC, Brouns FJPH, De Brier N, Delcour JA. Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review. Compr Rev Food Sci Food Saf 2018; 18:305-328. [PMID: 33337026 DOI: 10.1111/1541-4337.12414] [Citation(s) in RCA: 67] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2018] [Revised: 10/31/2018] [Accepted: 10/31/2018] [Indexed: 02/06/2023]
Abstract
Sprouting induces activation and de novo synthesis of hydrolytic enzymes that make nutrients available for plant growth and development. Consumption of sprouted grains is suggested to be beneficial for human health. Positive consumer perceptions about sprouted cereals have resulted in new food and beverage product launches. However, because there is no generally accepted definition of "sprouting," it is unclear when grains are to be called sprouted. Moreover, guidelines about how much sprouted grain material food products should contain to exert health benefits are currently lacking. Accordingly, there is no regulatory base to develop appropriate food labeling for "sprouted foods." This review describes the nutritional and technological properties of sprouted grains in relation to processing conditions and provides guidelines to optimize sprouting practices in order to maximize nutritive value. Relatively long sprouting times (3 to 5 days) and/or high processing temperatures (25 to 35 °C) are needed to maximize the de novo synthesis and/or release of plant bioactive compounds. Nutrient compositional changes resulting from sprouting are often associated with health benefits. However, supportive data from clinical studies are very scarce, and at present it is impossible to draw any conclusion on health benefits of sprouted cereals. Finally, grains sprouted under the above-mentioned conditions are generally unfit for use in traditional food processing and it is challenging to use sprouted grains as ingredients without compromising their nutrient content. The present review provides a basis for better defining what "sprouting" is, and to help further research and development efforts in this field as well as future food regulations development.
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Affiliation(s)
- Elien Lemmens
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Alice V Moroni
- Nestlé Research Centre, Route du Jorat 57, 1000, Lausanne, Switzerland
| | - Jennifer Pagand
- Puratos Group, Industrialaan 25, B-1702, Groot-Bijgaarden, Belgium
| | - Pieter Heirbaut
- Puratos Group, Industrialaan 25, B-1702, Groot-Bijgaarden, Belgium
| | - Anneli Ritala
- VTT Technical Research Centre of Finland, Vuorimiehentie 3, 02150, Espoo, Finland
| | - Yann Karlen
- Nestlé Research Centre, Route du Jorat 57, 1000, Lausanne, Switzerland
| | - Kim-Anne Lê
- Nestlé Research Centre, Route du Jorat 57, 1000, Lausanne, Switzerland
| | - Hetty C Van den Broeck
- Wageningen Univ. & Research, Business unit Bioscience, Droevendaalsesteeg 1, 6708, PB Wageningen, The Netherlands
| | - Fred J P H Brouns
- Dept. of Human Biology School of Nutrition and Translational Research in Metabolism Faculty of Health, Medicine and Life Sciences, Maastricht Univ., Universiteitssingel 40, 6229, ER Maastricht, The Netherlands
| | - Niels De Brier
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
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12
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Hübner F, Schehl BD, Thiele F, Arendt EK. Investigation of the Malting Behavior of Oats for Brewing Purposes. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2009-0929-01] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Florian Hübner
- Department of Food and Nutritional Sciences and Bio Transfer Unit, University College Cork, Ireland
| | - Beatus D. Schehl
- Department of Food and Nutritional Sciences and Bio Transfer Unit, University College Cork, Ireland
| | - Frithjof Thiele
- Department of Food and Nutritional Sciences and Bio Transfer Unit, University College Cork, Ireland
| | - Elke K. Arendt
- Department of Food and Nutritional Sciences, University College Cork, Ireland
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13
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Mäkinen OE, Arendt EK. Nonbrewing Applications of Malted Cereals, Pseudocereals, and Legumes: A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2015-0515-01] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Outi E. Mäkinen
- Department of Food Science, Food Technology and Nutrition, University College Cork, Western Road, Cork, Ireland
| | - Elke K. Arendt
- Department of Food Science, Food Technology and Nutrition, University College Cork, Western Road, Cork, Ireland
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Singh A, Sharma S. Bioactive components and functional properties of biologically activated cereal grains: A bibliographic review. Crit Rev Food Sci Nutr 2018; 57:3051-3071. [PMID: 26466514 DOI: 10.1080/10408398.2015.1085828] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Whole grains provide energy, nutrients, fibers, and bioactive compounds that may synergistically contribute to their protective effects. A wide range of these compounds is affected by germination. While some compounds, such as β-glucans are degraded, others, like antioxidants and total phenolics are increased by means of biological activation of grains. The water and oil absorption capacity as well as emulsion and foaming capacity of biologically activated grains are also improved. Application of biological activation of grains is of emerging interest, which may significantly enhance the nutritional, functional, and bioactive content of grains, as well as improve palatability of grain foods in a natural way. Therefore, biological activation of cereals can be a way to produce food grains enriched with health-promoting compounds and enhanced functional attributes.
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Affiliation(s)
- Arashdeep Singh
- a Department of Food Science and Technology , Punjab Agricultural University , Ludhiana , Punjab , India
| | - Savita Sharma
- a Department of Food Science and Technology , Punjab Agricultural University , Ludhiana , Punjab , India
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15
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Schaffer-Lequart C, Lehmann U, Ross AB, Roger O, Eldridge AL, Ananta E, Bietry MF, King LR, Moroni AV, Srichuwong S, Wavreille AS, Redgwell R, Labat E, Robin F. Whole grain in manufactured foods: Current use, challenges and the way forward. Crit Rev Food Sci Nutr 2017; 57:1562-1568. [PMID: 25747755 DOI: 10.1080/10408398.2013.781012] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Some countries now incorporate recommendations for increased consumption of whole grain (WG) into local dietary guidelines. Cereal and pseudo-cereal grains are good sources of complex carbohydrates, dietary fiber, proteins, phytochemicals, vitamins and minerals. However, research shows that the large majority of consumers are still falling short of WG consumption goals. To address this, we are actively involved in research to help increase the WG content of processed foods without compromising on taste and texture. In order to ensure consumer trust, the advancement of process technologies in incorporating WG to produce tasty food has to go hand in hand with well designed clinical trials that confirm the health benefits resulting from diets rich in WG.
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Affiliation(s)
| | | | | | | | | | - Edwin Ananta
- a Nestlé Research Centre , Lausanne , Switzerland
| | | | - Luis R King
- a Nestlé Research Centre , Lausanne , Switzerland
| | | | | | | | | | - Emilie Labat
- b Nestlé Product Technology Centre Orbe , Orbe , Switzerland
| | - Frederic Robin
- b Nestlé Product Technology Centre Orbe , Orbe , Switzerland
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16
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Singh AK, Rehal J, Kaur A, Jyot G. Enhancement of attributes of cereals by germination and fermentation: a review. Crit Rev Food Sci Nutr 2016; 55:1575-89. [PMID: 24915317 DOI: 10.1080/10408398.2012.706661] [Citation(s) in RCA: 106] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The nutritional quality of cereals and the sensorial properties of their products are sometimes inferior as compared to other sources of food which is due to the lower protein content and starch availability, the presence of determined antinutrients (phytic acid, tannins, and polyphenols) and the coarse nature of the grains. To ameliorate the nutritional qualities of cereals, they are processed in a number of ways. This review summarizes the enhancement in the nutritional value as well as the functional characteristics of cereals due to germination and fermentation treatment. The protein concentration increases and the amino acid profile is balanced by germination and fermentation. The antinutritional factors are reduced increasing the mineral availability from the cereals. Germination enhances the quality of nutrients and bioactive compounds of cereals thereby increasing the content in proteins, amino acids, sugars, and vitamins. The functional properties of cereals is enhanced due to generation of biofunctional substances, increase in protein solubility, in vitro protein digestibility and lowering of glycemic index.
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Affiliation(s)
- A K Singh
- a Department of Processing and Food Engineering , Punjab Agricultural University , Ludhiana 141004 , India
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17
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Rasane P, Jha A, Sabikhi L, Kumar A, Unnikrishnan VS. Nutritional advantages of oats and opportunities for its processing as value added foods - a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:662-75. [PMID: 25694675 PMCID: PMC4325078 DOI: 10.1007/s13197-013-1072-1] [Citation(s) in RCA: 173] [Impact Index Per Article: 19.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/10/2013] [Accepted: 06/17/2013] [Indexed: 01/05/2023]
Abstract
Oats (Avena sativa L.) have received considerable attention for their high content of dietary fibres, phytochemicals and nutritional value. It is believed that consumption of oats possesses various health benefits such as hypocholesterolaemic and anticancerous properties. Oats have also recently been considered suitable in the diet of celiac patients. Owing to their high nutritional value, oat-based food products like breads, biscuits, cookies, probiotic drinks, breakfast cereals, flakes and infant food are gaining increasing consideration. Research and development on oat and its products may be helpful in combating various diseases known to mankind. This paper provides an overview of the nutritional and health benefits provided by oats as whole grains and its value added products. It is designed to provide an insight on the processing of oats and its effect on their functional properties. The manuscript also reviews various uses of oats and its fractions for clinical and industrial purposes and in development of value added food products.
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Affiliation(s)
- Prasad Rasane
- />Centre of Food Science and Technology, Banaras Hindu University, Varanasi, 221 005 India
| | - Alok Jha
- />Centre of Food Science and Technology, Banaras Hindu University, Varanasi, 221 005 India
| | - Latha Sabikhi
- />Dairy Technology Division, National Dairy Research Institute, Karnal, 132 001 India
| | - Arvind Kumar
- />Centre of Food Science and Technology, Banaras Hindu University, Varanasi, 221 005 India
| | - V. S. Unnikrishnan
- />Centre of Food Science and Technology, Banaras Hindu University, Varanasi, 221 005 India
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18
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Villeneuve S, Power KA, Guévremont E, Mondor M, Tsao R, Wanasundara JP, Zarepoor L, Mercier S. Effect of a Short-Time Germination Process on the Nutrient Composition, Microbial Counts and Bread-Making Potential of Whole Flaxseed. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12385] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Sébastien Villeneuve
- Food Research and Development Centre; Agriculture and Agri-Food Canada; 3600 Casavant Blvd. West Saint-Hyacinthe Quebec J2S 8E3 Canada
- Institute of Nutrition and Functional Foods (INAF); Laval University; Quebec Quebec G1K 7P4 Canada
| | - Krista A. Power
- Guelph Food Research Centre; Agriculture and Agri-Food Canada; Guelph Ontario Canada
| | - Evelyne Guévremont
- Food Research and Development Centre; Agriculture and Agri-Food Canada; 3600 Casavant Blvd. West Saint-Hyacinthe Quebec J2S 8E3 Canada
| | - Martin Mondor
- Food Research and Development Centre; Agriculture and Agri-Food Canada; 3600 Casavant Blvd. West Saint-Hyacinthe Quebec J2S 8E3 Canada
- Institute of Nutrition and Functional Foods (INAF); Laval University; Quebec Quebec G1K 7P4 Canada
| | - Rong Tsao
- Guelph Food Research Centre; Agriculture and Agri-Food Canada; Guelph Ontario Canada
| | | | - Leila Zarepoor
- Guelph Food Research Centre; Agriculture and Agri-Food Canada; Guelph Ontario Canada
| | - Samuel Mercier
- Food Research and Development Centre; Agriculture and Agri-Food Canada; 3600 Casavant Blvd. West Saint-Hyacinthe Quebec J2S 8E3 Canada
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Hübner F, Arendt EK. Germination of Cereal Grains as a Way to Improve the Nutritional Value: A Review. Crit Rev Food Sci Nutr 2013; 53:853-61. [DOI: 10.1080/10408398.2011.562060] [Citation(s) in RCA: 66] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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20
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Bartłomiej S, Justyna RK, Ewa N. Bioactive compounds in cereal grains – occurrence, structure, technological significance and nutritional benefits – a review. FOOD SCI TECHNOL INT 2012; 18:559-68. [DOI: 10.1177/1082013211433079] [Citation(s) in RCA: 75] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
This review presents current information about principal, biologically active compounds contained in grains of cereals that are most popular in Europe (wheat, rye, barley and oat). The tendency to provide consumers with safe foods, which promote their health and are based on cereal grains and/or their components with the high nutritive value, has been recently observed. The intake of protective substances contained in whole grains and their fractions contributes to a decreased risk of food-dependent diseases like the coronary heart disease and insulin-dependent diabetes. This study describes the structure, occurrence in cereal grains, technological importance and beneficial influence on human health of bioactive substances such as arabinoxylans, β-glucans, alkylresorcinols, tocols and phytosterols.
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Affiliation(s)
- Siurek Bartłomiej
- Department of Starch and Confectionary, Institute of Chemical Technology of Food, Technical University of Lodz, Lodz, Poland
| | - Rosicka-Kaczmarek Justyna
- Department of Starch and Confectionary, Institute of Chemical Technology of Food, Technical University of Lodz, Lodz, Poland
| | - Nebesny Ewa
- Department of Starch and Confectionary, Institute of Chemical Technology of Food, Technical University of Lodz, Lodz, Poland
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Mohan B, Malleshi N, Koseki T. Physico-chemical characteristics and non-starch polysaccharide contents of Indica and Japonica brown rice and their malts. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.01.002] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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The influence of germination conditions on beta-glucan, dietary fibre and phytate during the germination of oats and barley. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1247-1] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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23
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Tiwari U, Cummins E. Factors Influencing β-Glucan Levels and Molecular Weight in Cereal-Based Products. Cereal Chem 2009. [DOI: 10.1094/cchem-86-3-0290] [Citation(s) in RCA: 81] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- U. Tiwari
- School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland
- Corresponding author. Phone: +353-1-7162163. E-mail:
| | - E. Cummins
- School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland
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Virkki L, Johansson L, Ylinen M, Maunu S, Ekholm P. Structural characterization of water-insoluble nonstarchy polysaccharides of oats and barley. Carbohydr Polym 2005. [DOI: 10.1016/j.carbpol.2004.10.006] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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25
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Liukkonen KH, Katina K, Wilhelmsson A, Myllymäki O, Lampi AM, Kariluoto S, Piironen V, Heinonen SM, Nurmi T, Adlercreutz H, Peltoketo A, Pihlava JM, Hietaniemi V, Poutanen K. Process-induced changes on bioactive compounds in whole grain rye. Proc Nutr Soc 2003; 62:117-22. [PMID: 12740066 DOI: 10.1079/pns2002218] [Citation(s) in RCA: 174] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Manufacturing of healthy wholegrain foods demands knowledge of process-induced changes in macro-, micro- and non-nutrients. The high content of dietary fibre is a challenge in relation to good product texture and sensory quality. The stability and bioavailability of bioactive compounds have a marked influence on the health effects of cereal foods. It was confirmed that sterols, folates, tocopherols and tocotrienols, alkylresorcinols, lignans, phenolic acids and total phenolics are concentrated in the bran layers of the rye grain, and are only present at low levels in the flour endosperm. The levels of folate and easily-extractable phenolic compounds increase in germination and sourdough baking, but there are negligible changes in the levels of sterols, lignans and alk(en)ylresorcinols. The levels of tocopherols and tocotrienols are reduced during the sourdough fermentation. In conclusion, many of the bioactive compounds in wholegrain rye are stable during food processing, and their levels can even be increased with suitable processing.
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Heiniö RL, Lehtinen P, Oksman-Caldentey KM, Poutanen K. Differences Between Sensory Profiles and Development of Rancidity During Long-Term Storage of Native and Processed Oat. Cereal Chem 2002. [DOI: 10.1094/cchem.2002.79.3.367] [Citation(s) in RCA: 51] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- R.-L. Heiniö
- VTT Biotechnology, P.O. Box 1500, FIN-02044 VTT, Finland
- Corresponding author. E-mail: Phone: + 358-9-456 5178. Fax: +358-9-455 2103
| | - P. Lehtinen
- Helsinki University of Technology, P.O. Box 1000, FIN-02015 TKK Finland
| | | | - K. Poutanen
- VTT Biotechnology, P.O. Box 1500, FIN-02044 VTT, Finland
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Heiniö RL, Oksman-Caldentey KM, Latva-Kala K, Lehtinen P, Poutanen K. Effect of Drying Treatment Conditions on Sensory Profile of Germinated Oat. Cereal Chem 2001. [DOI: 10.1094/cchem.2001.78.6.707] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- R.-L. Heiniö
- VTT Biotechnology, P.O. Box 1500, FIN-02044 VTT Finland
- Corresponding author. E-mail: Phone: +358 9 456 5178. Fax: +358 9 455 2103
| | | | - K. Latva-Kala
- VTT Biotechnology, P.O. Box 1500, FIN-02044 VTT Finland
| | - P. Lehtinen
- Helsinki University of Technology, P.O. Box 1000, FIN-02015 TKK Finland
| | - K. Poutanen
- VTT Biotechnology, P.O. Box 1500, FIN-02044 VTT Finland
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