No abstract

Resistant starch (RS) has received a lot of attention from plant, food, and clinical scientists because of its demonstrated health benefits. In this review, the presence and formation of RS from grain to food is investigated with a focus on wheat‐, barley‐, rye‐, and oat‐based foods. The impact of ingredients (lipids and proteins) and food processing on the formation of RS in grain‐based food is examined. RS has been found to develop in various processes during food manufacturing (baking, extrusion, fermentation, and mashing) and its content could be affected by changing the operating parameters. In addition, the formation of RS during the preservation of starchy foods as well as the techniques to mitigate this phenomenon is discussed. The introduction of RS into cereal‐based foods (bread, cookie, biscuit, and pasta) enhances the product fiber content and induces some changes in the technological parameters, texture, color, and sensory properties of final products. Overall, the acceptability of RS‐incorporated foods is well liked and has the potential to elicit positive effects on gut health and postprandial glycemia.

No abstract

No abstract

Background and Objectives Ferulic acid has antioxidant, anti‐inflammatory, and antimicrobial activity. Ferulic acid in barley is present in esterified form in the bran layer, however, only the free form is bioaccessible in the upper gastrointestinal tract. The objectives of this study were to investigate the bioaccessibility of ferulic acid at four stages of simulated gastrointestinal digestion of two barley varieties to determine when ferulic acid is released and investigate factors which may affect the release of ferulic acid including digestive enzymes and pH. Findings The release of ferulic acid was strongly influenced by digestive enzymes and minimally by pH. The presence of enzymes reduced free ferulic acid but increased the amount of esterified ferulic acid. The major release of esterified ferulic acid occurred during the final hour of small intestinal digestion. The amount of bioaccessible ferulic acid remained constant throughout digestion. The bran thickness, measured by microCT imaging, significantly differed between the varieties. Conclusion During digestion, ferulic acid changed structurally, as observed by the changes in the amount of free and esterified ferulic acid at four digestion timepoints. The release of ferulic acid was strongly influenced by exposure to digestive enzymes and minimally by pH, although the mechanism of the presence of enzymes on ferulic acid release is unclear. The bioaccessibility of ferulic acid may be determined by the bran layer thickness and further investigation is required. Significance and Novelty This is the first study to investigate the bioaccessibility of ferulic acid in barley at various stages of digestion and to measure the bran thickness of barley using microCT imaging with preliminary findings indicating enhanced ferulic acid bioaccessibility in grains with a thinner bran layer.

No abstract

No abstract

No abstract