Nutritional improvement of cereals by sprouting

Cereal grains form a major source of dietary nutrients for all people, particularly those in the developing countries. However, the nutritional quality of cereal grains and sensory properties of their products are inferior due to lower protein content, deficiency of certain essential amino acids, lower protein and starch availabilities, presence of certain antinutrients, and the coarse nature of the grains. The consumption of sprouted cereals is becoming popular in various parts of the world. Sprouting of grains for a limited period causes increased activities of hydrolytic enzymes, improvement in the contents of certain essential amino acids, total sugars, and B-group vitamins, and a decrease in dry matter, starch, and antinutrients. The digestibilities of storage proteins and starch are improved due to their partial hydrolysis during sprouting. The magnitude of the nutritional improvement is, however, influenced by the type of cereal, seed quality, sprouting conditions, and it is not large enough to account for in feeding experiments with higher animals. In this review, the available literature concerning the nutritional improvement of cereals by sprouting and utilization of sprouted cereals in traditional and processed foods has been compiled and is critically reviewed.     

Tiger Nut (Cyperus esculentus) Commercialization: Health Aspects,Composition, Properties,and Food Applications

Abstract: Tiger nut (Cyperus esculentus) is a weed plant (yellow nut sedge) of tropical and Mediterranean regions. Its sweet almond‐like tubers are highly appreciated for their health benefits and nutritive value: high content of fiber, proteins, and sugars. They are rich in oleic acid and glucose, as well as in phosphorus, potassium, and vitamins C and E. In Spain, these tuberous “nuts” are mainly used to manufacture a milky beverage called “horchata de chufa.” Tiger nut has attracted very little scientific and technological interest, except for the production of “horchata de chufa” and some studies on its oil. Development of new products from the tubers could enhance more interest in this crop. In this respect, various opportunities are offered: source of dietary fiber, use of its oil in cooking or salad preparation, production of caramel to be used as a food additive. This review presents an overview of the tiger nut, its products, and the co‐products obtained during commercial processing.     

萌芽全谷物的研究现状、问题与机遇

近年来,伴随人们对全谷物健康关注度逐年提高,全谷物食品呈快速发展趋势。萌芽全谷物作为全谷物食品的重要配料,其关注度也在不断提高。萌芽技术可以进一步提高全谷物制品的营养价值和生物有效利用率,改善烘培类产品感官品质,并对慢性代谢综合症预防和控制具有积极作用。从萌芽全谷物定义、全谷物萌发分子机制、功能性成分及生理功效、抗营养因子抑制和加工等方面综述了萌芽全谷物研究发展现状,分析萌芽全谷物产业存在问题,并进一步提出未来萌芽全谷物研究发展建议,以期为萌芽全谷物制备、加工、产品创制和政策制定等提供参考。     

The nutritional property of endosperm starch and its contribution to the health benefits of whole grain foods

Purported health benefits of whole grain foods in lowering risk of obesity, type 2 diabetes, cardiovascular disease, and cancer are supported by epidemiological studies and scientific researches. Bioactive components including dietary fibers, phytochemicals, and various micronutrients present in the bran and germ are commonly considered as the basis for such benefits. Endosperm starch, as the major constituent of whole grains providing glucose to the body, has been less investigated regarding its nutritional property and contribution to the value of whole grain foods. Nutritional quality of starch is associated with its rate of digestion and glucose absorption. In whole grain foods, starch digestion and glucose delivery may vary depending on the form in which the food is delivered, some with starch being rapidly and others slowly digested. Furthermore, there are other inherent factors in whole grain products, such as phenolic compounds and dietary fibers, that may moderate glycemic profiles. A good understanding of the nutritional properties of whole grain starch is important to the development of food processing technologies to maximize their health benefits.     

谷物中重金属来源、检测技术及膳食风险研究进展

随着工业化的快速发展, 谷物作为人类主要的食物来源之一, 受到重金属污染的风险日益加剧。其中, 铅(Pb)、镉(Cd)、铬(Cr)、砷(As)和汞(Hg)等重金属对人体健康有潜在的危害, 长期随谷物摄入可能导致中毒和慢性疾病。由于谷物广泛应用于各类饮食和加工食品中, 重金属的积累可能对人体健康造成长期影响。本文综述了重金属污染农作物的自然途径和人为途径来源、谷物中重金属检测方法及相关法规和标准, 同时针对谷物中重金属的膳食风险进行评估, 进而阐述谷物中重金属污染的控制措施和技术手段。通过评估谷物中重金属污染对膳食安全构成的潜在风险, 明晰谷物质量安全的潜在威胁, 以期为保护我国粮食安全和人体健康提供理论依据和实践指导。     

Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?

The content of tocopherols, B vitamins, as well as free soluble, soluble conjugated and insoluble bound phenolic compounds was determined in untreated, steeped and sprouted wheat grains. Antioxidant capacity of whole wheat grains and their phenolic fractions was also evaluated. Sprouting significantly increased the levels of tocopherols, niacin, riboflavin, as well as free and bound phenolic compounds improving nutritional value and antioxidant capacity of wheat grains/flour. After sprouting for 5 days, the content of total phenolics, flavonoids and ferulic acid calculated as the sum of its fractions was increased by 9.9, 30.7 and 21.6%, respectively. The content of α‐, β+γ‐ and δ‐tocopherols was increased for 3.59‐fold, 2.33‐fold and 2.61‐fold respectively, while the content of niacin, as predominant B vitamin, was increased for 1.19‐fold after sprouting. The total antioxidant capacity of untreated, steeped and sprouted whole wheat grains was 19.44, 20.37 and 22.70 mmol Trolox Eq/kg, respectively. Sprouted wheat, as a rich source of bioavailable phytochemicals, should be used to improve the nutritional quality of food.     

Impact of Preharvest Sprouting on Endogenous Hydrolases and Technological Quality of Wheat and Bread: A Review

The cereal‐based food industry faces the challenge to produce food of high and uniform quality to meet consumer demands. However, adverse weather conditions, including prolonged and repeated rainfall, before harvest time evoke germination of the kernels in the ear of the parent plant, which is known as preharvest sprouting (PHS). PHS results in the production of several hydrolytic enzymes in the kernel, which decreases the technological quality of wheat and causes problems during processing of the flour into cereal‐based products. Therefore, wheat that is severely sprouted in the field is less suitable for products for human consumption, and is often discounted to animal feed. Up till now, most knowledge on PHS is obtained by research on laboratory‐sprouted wheat as a proxy for field‐sprouted wheat. Knowledge on PHS in the field itself is more scarce. This review gives a comprehensive overview of the recent findings on PHS of wheat in the field, compared to knowledge on controlled sprouting. The physiological and functional changes occurring in wheat during PHS and their impact on wheat and bread quality are discussed. This review provides a useful background for further research concerning the potential of field‐sprouted wheat to be used as raw material in the food industry.     

Defining and characterizing the “nutty” attribute across food categories

The term “nutty” has been used to describe a vast array of foods including many foods outside the realm of nuts. However, it is not clear if “nutty” is a single term or if it takes various forms, depending on the type of product. The objective of this study was to determine whether a single nutty term could be used to describe nuttiness in all food products or if additional terms were needed. More than 200 products with potential nutty flavor, including nuts, nut spreads, grains/cereals, seeds, beans/legumes, oils, cheeses, fish, and beverages, were studied. Five “nutty” concepts were found and described with terms, definitions, and references with intensity ratings: overall nutty, nutty-beany, nutty-buttery, nutty-grain-like, and nutty-woody. Four of those attributes, excluding overall nutty, were single concept attributes that described subgroups of nuttiness. Specific terms, such as peanut or almond, that describe a certain type of nut but are separate from the “nutty” character were excluded intentionally because they do not describe nutty, they describe an overall concept flavor beyond nutty. A second panel of trained assessors was used to review the lexicon. This panel used this lexicon to describe a set of 10 products (nuts, grains, beans, seeds, cheeses) and determine if any additional attributes were needed to describe nuttiness. All of the products displayed varying intensities of the nutty attributes and the panel found no additional terms for the “nutty” component were needed. The development and verification of the lexicon has real-world application because it can assist in product development and quality assurance when describing foods with a “nutty” attribute. These terms can be applied across all food categories and is not exclusive to characterizing nuts.     

Bioactive peptides from selected latin american food crops – A nutraceutical and molecular approach

This review reported an updated survey on the molecular functional properties of bioactive peptides derived from different Latin American ancient grains such as Maize, common Bean, Amaranth, Quinoa and Chia seeds. Seed storage proteins ecrypt in their sequences diverse peptides associated with a wide range of beneficial effects on the human health and the most studied are antihypertensive, anti-cholesterolemic, antioxidant, anti-inflammatory, anticancer, antimicrobial and immunomodulatory properties. Additionally, in the last decades molecular properties have been also used for their characterization to understand their activities and it makes them highly attractive to be incorporated into food formulations and to complement or replace some conventional cereal grains. Due to the nutraceutical effects, today, these seeds are one of the main gastronomic trends of consumption worldwide due to their nutritional benefits and are part of the shopping lists of many people, among them vegetarians, vegans, celiacs or lovers of raw food. These seeds are a legacy of pre-Columbian civilizations reason why in our time they are considered as “Superfoods of the Gods”, “The pre-hispanic superfoods of the future” and “The new golden seeds of the XXI century”.     

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

Acetic acid bacteria (AAB) have, for centuries, been important microorganisms in the production of fermented foods and beverages such as vinegar, kombucha, (water) kefir, and lambic beer. Their unique form of metabolism, known as “oxidative” fermentation, mediates the transformation of a variety of substrates into products, which are of importance in the food and beverage industry and beyond; the most well‐known of which is the oxidation of ethanol into acetic acid. Here, a comprehensive review of the physiology of AAB is presented, with particular emphasis on their importance in the production of vinegar and fermented beverages. In addition, particular reference is addressed toward Gluconobacter oxydans due to its biotechnological applications, such as its role in vitamin C production. The production of vinegar and fermented beverages in which AAB play an important role is discussed, followed by an examination of the literature relating to the health benefits associated with consumption of these products. AAB hold great promise for future exploitation, both due to increased consumer demand for traditional fermented beverages such as kombucha, and for the development of new types of products. Further studies on the health benefits related to the consumption of these fermented products and guidelines on assessing the safety of AAB for use as microbial food cultures (starter cultures) are, however, necessary in order to take full advantage of this important group of microorganisms.     

Hypolipidemic and hypoglycemic potential of raw,boiled, and sprouted mung beans (Vigna radiata L. Wilczek) in rats

This study was carried out to investigate the hypolipidemic and hypoglycemic potential of raw, boiled, and sprouted mung beans in rats. Oven dried mung bean powders; raw, sprouted, and boiled were included at 30% level in the diet of seven weeks old male Wistar rats maintained for 5 weeks on high (0.5%) cholesterol diet in comparison with control diet. Low serum glucose and triglyceride concentrations (p < .05) in raw and processed mung bean diets fed rats were supported by low serum insulin level in both raw mung bean diet and boiled mung bean diet fed rats. Hypoglycemic effect in sprouted mung bean fed rats was supported by higher α‐amylase inhibitory activity and α‐glucosidase inhibitory activity of sprouted mung beans. Increase in serum non‐HDL cholesterol concentration and decrease in HDL cholesterol concentration caused by high cholesterol diet were modulated (p < .05) by both boiled and sprouted mung bean diets.

Practical applications

Mung bean is a green legume rich in protein, fiber, antioxidants, and phytonutrients. Hypocholesterolemic and hypoglycemic potential of raw mung beans have been shown previously. It is well known that cooking and processing modulate nutritional and biochemical parameters of foods. However, very limited information is available on the effect of processing on functional properties of legumes. Results of this study showed that boiling and sprouting improved the soluble fiber content and hypocholesterolemic potential of mung beans. Thus, the processed mung beans may be more suitable for developing food supplements for patients with hypercholesterolemia.     

Active Packaging Applications for Food

The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, “healthier,” and higher‐quality foods, ideally with a long shelf‐life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to “deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food.” Active packaging materials are thereby “intended to extend the shelf‐life or to maintain or improve the condition of packaged food.” Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide‐releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.     

Towards improving the nutrition and health of the aged: the role of sprouted grains and encapsulation of bioactive compounds in functional bread – a review

Aging reduces the absorption of nutrients. Literature related to functional bread processing techniques including sprouting of grains and the application of encapsulation technology and the bioavailability of bioactives was reviewed. Functional ingredients including sprouted/germinated grain particularly brown rice and wheat flours enhance the bioactive properties of functional bread. Ingredients with high polyphenol content such as lavender and melissa by-products, tea-extracts and aronia powder enhance the bioactive content and appear to have a favourable effect on the shelf-life of bread and antioxidant status of consumers. Incorporation of encapsulated bioactive compounds into bread have a huge potential to improve the bread quality and increase the bioavailability and bioaccessibility of bioactive compounds including polyphenols. More investigations and new areas of research should focus on sprouted grain flours and the application of encapsulation technologies especially nanoencapsulation to optimize the bioactivity, storage, bioavailability and nutritional profile of bread to improve nutrition and health with aging.     

Hempseed in food industry: Nutritional value,health benefits,and industrial applications

Hemp (Cannabis sativa L.) seeds have been consumed in Asian communities since prehistoric times. Recently, Australia, Canada, and the United States have legalized the cultivation and consumption of hempseed at low (<0.3%) tetrahydrocannabinol levels, and there's a growing interest in hempseed due to its nutritional value and pharmaceutical potential. This review aims to summarize the chemical composition, nutritional value, and potential health benefits of hempseed, as researched via in vitro and in vivo trials. The application of hempseed in the food industry is limited due to its poor performance on some functional properties, so the latest processing methods developed to improve these properties were compared. Additionally, manufacturing technologies incorporating hemp seeds into existing food products are also elaborated. This review would promote further in‐depth research on this recently approved food resources and maximize its utilization in new food product development.     

Effects of processing sorghum and millets on their phenolic phytochemicals and the implications of this to the health‐enhancing properties of sorghum and millet food and beverage products

Sorghum and millet grains are generally rich in phytochemicals, particularly various types of phenolics. However, the types and amounts vary greatly between and within species. The food‐processing operations applied to these grains, i.e. dehulling and decortication, malting, fermentation and thermal processing, dramatically affect the quantity of phenolics present, most generally reducing them. Thus the levels of phytochemicals in sorghum and millet foods and beverages are usually considerably lower than in the grains. Notwithstanding this, there is considerable evidence that sorghum and millet foods and beverages have important functional and health‐promoting effects, specifically antidiabetic, cardiovascular disease and cancer prevention, due to the actions of these phytochemicals. Also their lactic acid bacteria‐fermented products may have probiotic effects related to their unique microflora. However, direct proof of these health‐enhancing effects is lacking as most studies have been carried out on the grains or grain extracts and not the food and beverage products themselves, and also most research work has been in vitro or ex vivo and not in vivo. To provide the required evidence, better designed studies are needed. The sorghum and millet products should be fully characterised, especially their phytochemical composition. Most importantly, well‐controlled human clinical studies and intervention trials are required. © 2014 Society of Chemical Industry     

Listeria monocytogenes in Aquatic Food Products—A Review

With the increased demand for lightly preserved and/or ready‐to‐eat (RTE) food products, the prevalence of the foodborne pathogen Listeria monocytogenes has increased, which is a public health concern. The goal for this review is to discuss the incidence, epidemiological importance, and contamination routes of L. monocytogenes in various aquatic ecosystems, seafood products, and processing environments and to summarize the data obtained since the 1990s. L. monocytogenes primarily enters the food‐production chain by cross‐contamination in production plants, making this pathogen a major threat to the seafood industry. This pathogen generally contaminates food products at low or moderate levels, but the levels involved in listeriosis outbreaks are significantly higher. The majority of isolates from aquatic products belong to serotype 1/2a, and outbreaks have been linked to highly similar or even indistinguishable strains. Several seafood‐processing plants are colonized by specific “in‐house” flora containing special DNA subtypes of L. monocytogenes. In such cases, L. monocytogenes populations can persist and/or multiply despite the inherent obstacles to their growth in food preservation and manufacturing operations. Therefore, food‐processing facilities must be designed carefully with an emphasis on effective cleaning and disinfecting operations in the production line.     

谷物在我国运动营养食品中的应用

运动员、健身爱好者等在运动过程中常常会消耗大量的体能, 需要摄入运动营养食品以恢复身体机能。谷物是大米、小麦、小米、大豆等及其他杂粮的总称, 营养丰富。一些谷物还含有某些具有保健作用的特殊成分或活性物质, 这些成分在运动营养食品加工的应用方面具有较大潜力。本文对谷物的种类、营养价值、保健功效进行了介绍, 并综述了谷物在我国运动营养食品中的应用现状, 为促进谷物运动营养食品产业的发展提供重要的参考依据。     

Hydrochloric acid extractable minerals and phytate and polyphenols contents of sprouted faba and white bean cultivars

Two faba bean (Hudieba-72 and Bsabir) and three white bean (Serge, Giza and RO21) cultivars were sprouted for 6 days. The sprouted grains were dried and milled. Phytic acid and polyphenols contents and hydrochloric acid (HCl) extractability of minerals from the malt flours were determined at intervals of 2 days during sprouting. Phytic acid and polyphenols contents decreased significantly (P ? 0.01) with increase in sprouting time with concomitant increase in HCl extractable major and trace minerals. The contents of both major and trace minerals were slightly increased with sprouting time. When faba bean seeds were sprouted for 6 days, Bsabir had higher extractable Ca, while Hudieba-72 had higher P, whereas Fe and Mn recorded high level in Hudieba-72. When white bean seeds were sprouted for 6 days, RO21 cultivar had higher extractable Ca, while Giza-3 cultivar had higher P, whereas Fe and Mn recorded high levels in Serge and RO21 cultivars, respectively. There was a good correlation between phytate and polyphenols reduction and increase in extractable minerals with increase in sprouting time for all cultivars.     

谷物中多酚与多糖之间相互作用的研究进展

谷物中多酚与细胞壁多糖相互作用的束缚使得多酚在谷物细胞壁中的释放受到阻碍,因此破坏多酚与多糖的相互作用成为促进多酚释放的有效途径.本文综述了谷物中多酚与细胞壁多糖之间的共价相互作用与非共价相互作用.共价相互作用,如酯键、醚键以及糖苷键;非共价相互作用,如氢键和疏水相互作用.本文还介绍了能够破坏多酚与细胞壁多糖相互作用的...