Effects of micro-comminution on the functional nutrients and antioxidant activity of quinoa cereal

Wu, Xiaowei; SI, Ping; Li, Xian-Bao; LI, Jingjun; Zheng, Hao; Zhen, Zongyuan; Yang, Jianting; Wei, Zhao‐Jun

doi:10.1590/fst.74622

Cited by 3 publications

(2 citation statements)

References 27 publications

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“…A modification of the method developed by Wu et al (2022) was used to conduct the ABTS radical scavenging. Firstly, the 7.4 mmol/L ABTS+ stock solution was first mixed with the 2.6 mmol/L K 2 S 2 O 8 solutions in a 1:1 (v:v) ratio and incubated in the dark.…”

Section: Abts Radical Scavenging Assaymentioning

confidence: 99%

Evaluation of phenolics biotransformation and health promoting properties of blueberry juice following lactic acid bacteria fermentation

et al. 2023

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Lactic acid bacteria are widely used as probiotics in food fermentation and exhibit various health-promoting properties. This study describes the effects of lactic acid bacteria (LAB) on the phenolic profiles, antioxidant activities, and enzyme inhibition prosperities of blueberry juice. Three different strains (Lactobacillus acidophilus JYLA-16, Lactobacillus plantarum JYLP-375, and Lactobacillus rhamnosus JYLR-005) were selected to ferment the blueberry juice at 37 °C for 48 h. After fermentation, the content of total phenolics and flavonoids increased. Meanwhile, the UPLC-LTQ-MS/MS system conducted the biotransformation of phenols during fermentation. LAB fermentation induced an upgraded trend of syringic acid, ferulic acid, erucic acid, rutin, catechin, epicatechin, and isoorientin. Pearson's correlation analysis revealed that phenolics' metabolism probably contributed to enhancing antioxidant activities. LAB also improved active ingredient retention and antioxidant capacities after in vitro simulated digestion. Finally, we investigated the α-glucosidase inhibitory and α-amylase inhibition of the fermented juice and found that LAB fermentation could improve the inhibition of these enzymes. This study indicated that LAB fermentation could be an efficient strategy for enhancing functional activities in blueberry juice by bio-transforming the phenolics.

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Section: Abts Radical Scavenging Assaymentioning

confidence: 99%

Evaluation of phenolics biotransformation and health promoting properties of blueberry juice following lactic acid bacteria fermentation

et al. 2023

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“…Quinoa is a new type of pseudocereal introduced into China in recent years, and it is an annual dicotyledonous plant of the genus Chenopodium. Quinoa can be regarded as a "functional food" which contains a variety of beneficial substances such as minerals, vitamins, fatty acids, phytohormone and antioxidants (Wu et al, 2022;Acosta et al, 2022;Hu et al, 2018;Ding et al, 2015). Besides, quinoa is suitable to be used as an auxiliary diet for people with diabetes (Wang et al, 2014), so it is favored by consumers in the world.…”

Section: Introductionmentioning

confidence: 99%

A new method for preparing the instant quinoa by piecewise gelatinization

Zhou

YANG

et al. 2023

Food Sci. Technol

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In recent years, the market has great demand for the instant quinoa. However, the high content of protein and fat in quinoa grain inhibited the gelatinization and extension of starch molecules. The instant quinoa prepared by conventional gelatinization method has poor rehydration. In order to solve this problem, the sectioned heating method was used according to the properties of quinoa starch and protein. The purpose of the first heating stage was to gelatinize the starch with sufficient water, and the technological conditions were: the mass ratio of water to quinoa 4:1, the temperature of water bath 70 °C, the time of water bath 60 min. The purpose of the second heating stage was to denature the protein with less water, and the technological condition was that the quinoa was heated by atmospheric steam for 5 min. The instant quinoa prepared by above method had excellent rehydration. Compared to the raw quinoa, the content of protein, fat and reducing sugar in instant quinoa increased slightly, while the content of starch and polyphenols decreased slightly. The mass loss percentage of instant quinoa was 11.5% and the score of sensory evaluation for the sample prepared under the optimum conditions was 87.

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Analysis of Root Response Mechanism of Quinoa Seedlings to Waterlogging Stress Based on Metabolome

Guo,

Wang,

Xie

et al. 2024

J Plant Growth Regul

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Effects of micro-comminution on the functional nutrients and antioxidant activity of quinoa cereal

Cited by 3 publications

References 27 publications

Evaluation of phenolics biotransformation and health promoting properties of blueberry juice following lactic acid bacteria fermentation

Evaluation of phenolics biotransformation and health promoting properties of blueberry juice following lactic acid bacteria fermentation

A new method for preparing the instant quinoa by piecewise gelatinization

Analysis of Root Response Mechanism of Quinoa Seedlings to Waterlogging Stress Based on Metabolome

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