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Rico D, Peñas E, del Carmen García M, Rai DK, Martínez-Villaluenga C, Frias J, Martín-Diana AB. Development of Antioxidant and Nutritious Lentil ( Lens culinaris) Flour Using Controlled Optimized Germination as a Bioprocess. Foods 2021; 10:foods10122924. [PMID: 34945474 PMCID: PMC8700479 DOI: 10.3390/foods10122924] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 11/15/2021] [Accepted: 11/22/2021] [Indexed: 12/31/2022] Open
Abstract
Germination is an efficient and natural strategy that allows the modification of the nutritional value and the nutraceutical properties of seeds, enabling one to tailor the process according to its final use. This study aimed at optimization of germination conditions to produce novel lentil flours with improved nutritional and functional features. Response Surface Methodology (RSM) was applied to model the effect of temperature (15–27 °C) and time (1–5 days) on different nutritional and quality parameters of lentil flours including proximate composition, content and profile of fatty acids, content of phytic acid, ascorbic acid and γ-aminobutyric acid (GABA), content and profile of phenolic compounds, antioxidant activity, expected glycemic index (GI) and color during germination. As shown by RSM polynomial models, sprouting promoted the reduction of phytic acid content and enhanced the levels of ascorbic acid, GABA, insoluble phenolic compounds, antioxidant activity and expected GI, and modified the color of the resultant lentil flours. RSM optimization of germination temperature and time using desirability function revealed that the optimal process conditions to maximize the nutritional, bioactive and quality properties of sprouted lentil flours were 21 °C for 3.5 days.
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Affiliation(s)
- Daniel Rico
- Subdirection of Research and Technology, Agro-Technological Institute of Castilla y León, Consejería de Agricultura y Ganadería, Finca de Zamadueñas, 47171 Valladolid, Spain; (D.R.); (M.d.C.G.)
| | - Elena Peñas
- Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28006 Madrid, Spain; (E.P.); (C.M.-V.); (J.F.)
| | - María del Carmen García
- Subdirection of Research and Technology, Agro-Technological Institute of Castilla y León, Consejería de Agricultura y Ganadería, Finca de Zamadueñas, 47171 Valladolid, Spain; (D.R.); (M.d.C.G.)
| | - Dilip K. Rai
- Department of Food BioSciences, Teagasc Food Research Centre Ashtown, 15 Dublin, Ireland;
| | - Cristina Martínez-Villaluenga
- Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28006 Madrid, Spain; (E.P.); (C.M.-V.); (J.F.)
| | - Juana Frias
- Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28006 Madrid, Spain; (E.P.); (C.M.-V.); (J.F.)
| | - Ana B. Martín-Diana
- Subdirection of Research and Technology, Agro-Technological Institute of Castilla y León, Consejería de Agricultura y Ganadería, Finca de Zamadueñas, 47171 Valladolid, Spain; (D.R.); (M.d.C.G.)
- Correspondence: ; Tel.: +34-98-310-366
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Rico D, Peñas E, García MDC, Martínez-Villaluenga C, Rai DK, Birsan RI, Frias J, Martín-Diana AB. Sprouted Barley Flour as a Nutritious and Functional Ingredient. Foods 2020; 9:E296. [PMID: 32150936 PMCID: PMC7142429 DOI: 10.3390/foods9030296] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Revised: 02/25/2020] [Accepted: 03/02/2020] [Indexed: 02/07/2023] Open
Abstract
The increasing demand for healthy food products has promoted the use of germinated seeds to produce functional flours. In this study, germination conditions were optimized in barley grains with the aim to produce flours with high nutritional and biofunctional potential using response surface methodology (RSM). The impact of germination time (0.8-6 days) and temperature (12-20 °C) on barley quality was studied. Non-germinated barley was used as the control. The content of vitamins B1, B2 and C, and proteins increased notably after germination, especially at longer times, while levels of fat, carbohydrates, fibre, and b-glucan were reduced. Total phenolic compounds, g-aminobutyric acid and antioxidant activity determined by Oxygen Radical Absorbance Capacity increased between 2-fold and 4-fold during sprouting, depending on germination conditions and this increase was more pronounced at higher temperatures (16-20 °C) and longer times (5-6 days). Procyanidin B and ferulic acid were the main phenolics in the soluble and insoluble fraction, respectively. Procyanidin B levels decreased while bound ferulic acid content increased during germination. Germinated barley flours exhibited lower brightness and a higher glycemic index than the control ones. This study shows that germination at 16 °C for 3.5 days was the optimum process to obtain nutritious and functional barley flours. Under these conditions, sprouts retained 87% of the initial b-glucan content, and exhibited levels of ascorbic acid, riboflavin, phenolic compounds and GABA between 1.4-fold and 2.5-fold higher than the non-sprouted grain.
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Affiliation(s)
- Daniel Rico
- Subdirection of Research and Technology, Agro-Technological Institute of Castilla y León, Consejería de Agricultura y Ganadería, Finca de Zamadueñas, 47171 Valladolid, Spain; (D.R.); (M.d.C.G.); (A.B.M.-D.)
| | - Elena Peñas
- Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28006 Madrid, Spain; (C.M.-V.); (J.F.)
| | - María del Carmen García
- Subdirection of Research and Technology, Agro-Technological Institute of Castilla y León, Consejería de Agricultura y Ganadería, Finca de Zamadueñas, 47171 Valladolid, Spain; (D.R.); (M.d.C.G.); (A.B.M.-D.)
| | - Cristina Martínez-Villaluenga
- Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28006 Madrid, Spain; (C.M.-V.); (J.F.)
| | - Dilip K. Rai
- Department of Food BioSciences, Teagasc Food Research Centre Ashtown, 15 Dublin, Ireland; (D.K.R.); (R.I.B.)
| | - Rares I. Birsan
- Department of Food BioSciences, Teagasc Food Research Centre Ashtown, 15 Dublin, Ireland; (D.K.R.); (R.I.B.)
| | - Juana Frias
- Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28006 Madrid, Spain; (C.M.-V.); (J.F.)
| | - Ana B. Martín-Diana
- Subdirection of Research and Technology, Agro-Technological Institute of Castilla y León, Consejería de Agricultura y Ganadería, Finca de Zamadueñas, 47171 Valladolid, Spain; (D.R.); (M.d.C.G.); (A.B.M.-D.)
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Rico D, Barcenilla B, Meabe A, González C, Martín-Diana AB. Mechanical properties and quality parameters of chitosan-edible algae (Palmaria palmata) on ready-to-eat strawberries. J Sci Food Agric 2019; 99:2910-2921. [PMID: 30471117 DOI: 10.1002/jsfa.9504] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2018] [Revised: 11/15/2018] [Accepted: 11/16/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND Strawberries are appreciated for their taste, flavor, and juiciness; however, they are highly perishable during postharvest, handling, and storage stages, producing significant physical damage and loss of vitamins and other phytonutrients. This study therefore aimed to determine the applicability of edible coatings as an environmentally friendly strategy to improve the fresh appearance of strawberries and extend their shelf life. RESULTS The effectiveness of edible coatings formulated with chitosan (CHC) or chitosan and algae (Palmaria palmata Kuntze) (CH-PC) was investigated with regard to quality and nutritional parameters for ready-to-eat strawberries processed and stored at 4 °C for 10 days. Chitosan significantly (P < 0.05) controlled the gradual decline of strawberries, reducing their respiration rate, microbial load, and nutritional loss. The addition of P. palmata to the edible coating significantly (P < 0.05) enhanced anthocyanin and ascorbic acid content. CONCLUSION These results suggest that CH-PC could be used in the strawberry postharvest industry to slow senescence, while reducing product loss and enhancing its nutritional value. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Daniel Rico
- Agricultural Technological Institute of Castilla and Leon, Government of Castilla and Leon, Valladolid, Spain
| | - Beatriz Barcenilla
- Agricultural Technological Institute of Castilla and Leon, Government of Castilla and Leon, Valladolid, Spain
| | - Agate Meabe
- Fundación Centro Tecnológico de Miranda de Ebro, Miranda de Ebro, Spain
| | - Cristina González
- Fundación Centro Tecnológico de Miranda de Ebro, Miranda de Ebro, Spain
| | - Ana B Martín-Diana
- Agricultural Technological Institute of Castilla and Leon, Government of Castilla and Leon, Valladolid, Spain
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Albertos I, Martín-Diana AB, Jaime I, Avena-Bustillos RJ, McHugh TH, Takeoka GR, Dao L, Rico D. Antioxidant effect of olive leaf powder on fresh Atlantic horse mackerel (Trachurus trachurus
) minced muscle. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13397] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Irene Albertos
- Department of Research and Technology; Agrarian Technological Institute of Castilla and León (ITACyL); Government of Castilla and León, Ctra. de Burgos Km. 119, Valladolid, 47071 Spain
| | - Ana B. Martín-Diana
- Department of Research and Technology; Agrarian Technological Institute of Castilla and León (ITACyL); Government of Castilla and León, Ctra. de Burgos Km. 119, Valladolid, 47071 Spain
| | - Isabel Jaime
- Department of Biotechnology and Food Science; University of Burgos; Plaza Misael Bañuelos s/n, Burgos, 09001 Spain
| | - Roberto J. Avena-Bustillos
- Agricultural Research Service, U.S. Department of Agriculture; Healthy Processed Foods Research, Western Regional Research Center; 800 Buchanan Street, Albany, California, 94710
| | - Tara H. McHugh
- Agricultural Research Service, U.S. Department of Agriculture; Healthy Processed Foods Research, Western Regional Research Center; 800 Buchanan Street, Albany, California, 94710
| | - Gary R. Takeoka
- Agricultural Research Service, U.S. Department of Agriculture; Healthy Processed Foods Research, Western Regional Research Center; 800 Buchanan Street, Albany, California, 94710
| | - Lan Dao
- Agricultural Research Service, U.S. Department of Agriculture; Healthy Processed Foods Research, Western Regional Research Center; 800 Buchanan Street, Albany, California, 94710
| | - Daniel Rico
- Department of Research and Technology; Agrarian Technological Institute of Castilla and León (ITACyL); Government of Castilla and León, Ctra. de Burgos Km. 119, Valladolid, 47071 Spain
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Asensio-Vegas C, Tiwari B, Gredilla AE, Bueno F, Delgado D, Martín-Diana AB. Development of yoghurt from ovine milk with enhanced texture and flavour properties. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12341] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Carmen Asensio-Vegas
- Dairy Technological Station; Agro Technological Institute; Deputy Directorate of Research and Technology; Avda Viñalta s/n Palencia 34071 Spain
| | | | - Ana E Gredilla
- Dairy Technological Station; Agro Technological Institute; Deputy Directorate of Research and Technology; Avda Viñalta s/n Palencia 34071 Spain
| | - Francisco Bueno
- Dairy Technological Station; Agro Technological Institute; Deputy Directorate of Research and Technology; Avda Viñalta s/n Palencia 34071 Spain
| | - David Delgado
- Dairy Technological Station; Agro Technological Institute; Deputy Directorate of Research and Technology; Avda Viñalta s/n Palencia 34071 Spain
| | - Ana B Martín-Diana
- Area of Innovation and Process Optimisation; Agro Technological Institute; Deputy Directorate of Research and Technology; Ctra. de Burgos Km.119 Valladolid 47071 Spain
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Martín-Diana AB, Rico D, Barat J, Barry-Ryan C. Orange juices enriched with chitosan: Optimisation for extending the shelf-life. INNOV FOOD SCI EMERG 2009. [DOI: 10.1016/j.ifset.2009.05.003] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Martín-Diana AB, Rico D, Barry-Ryan C. Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce. INNOV FOOD SCI EMERG 2008. [DOI: 10.1016/j.ifset.2008.04.001] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Rico D, Martín-Diana AB, Barry-Ryan C, Henehan GTM, Frías JM. Simultaneous modelling of the thermal degradation kinetics of pectin methylesterase in lettuce (Lactuca sativa L.) and carrot (Daucus carota L.) extracts: analysis of seasonal variation and tissue type. Biosci Biotechnol Biochem 2007; 71:2383-92. [PMID: 17928712 DOI: 10.1271/bbb.60484] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
The thermal degradation kinetics of pectin methylesterase (PME) from carrot and lettuce were studied. Fresh extracts were exposed to temperatures from 55 to 70 degrees C until the enzyme was inactivated. A model based on the presence of two forms of the enzyme, one active and one non-active, is proposed. The natural variability of the PME activity was taken into the model in the form of normally distributed random effects. The common model parameters obtained (cleavage constant (0.0395+/-0.0062 s(-1)), degradation constant (0.556+/-0.112 s(-1)), cleavage energy of activation (469+/-23 kJ mol(-1)) and degradation energy of activation (488+/-18 kJ mol(-1))) show that the PME degradation kinetics of the two vegetables can be explained with a single set of parameters.
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Affiliation(s)
- Daniel Rico
- Postharvest Technology Unit, Dublin Institute of Technology (DIT), School of Food Science and Environmental Health, Faculty of Tourism and Food, Ireland.
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