Bioactive compounds, nutritional benefits and food applications of colored wheat: a comprehensive review

Saini, Praveen; Kumar, Nitin; Kumar, Sunil; Mwaurah, Peter Waboi; Panghal, Anil; Attkan, Arun Kumar; Singh, Vijay; Garg, Mukesh

doi:10.1080/10408398.2020.1793727

Cited by 69 publications

(60 citation statements)

References 85 publications

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“…Over the last 30 years, consumers have shown a preference for natural foods (rich in bioactive compounds) while looking for a balanced and healthy diet, and they have moved steadily away from the use of artificial chemicals in foods [1]. Consumers choose foods based not only on taste but also on health and wellbeing benefits, and food supply chains support this trend with new competitive and innovative personalized products, such as edible sprouts, microgreens, and baby leaf salads [2].…”

Section: Introductionmentioning

confidence: 99%

Effects of Growing Cycle and Genotype on the Morphometric Properties and Glucosinolates Amount and Profile of Sprouts, Microgreens and Baby Leaves of Broccoli (Brassica oleracea L. var. italica Plenck) and Kale (B. oleracea L. var. acephala DC.)

et al. 2021

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Some new foods (sprouts, microgreens and baby leaf) of the brassica genus are appreciated for their nutritional and nutraceutical values. The aim of this experimental trial was to improve the nutraceutical traits of these foods by evaluating the effects of the climatic condition, genotype, and plant growth stage on the development of greater quality in relation to these new foods. The morphometric and glucosinolates (GLSs) traits of three traditional Italian cultivars of Brassica oleracea crops, such as broccoli (B. oleracea var. italica), namely the traditional Sicilian landrace ‘Broccolo Nero’ (BN) and the commercial ‘Cavolo Broccolo Ramoso Calabrese’ (CR), as well as the commercial kale cultivar ‘Cavolo Laciniato Nero di Toscana’ (CL) (B. oleracea var. acephala DC.), were evaluated in an unheated greenhouse in Catania during the end of 2019 and the beginning of 2020. Plant growth was studied at different phenological stages—from seeds to sprouts, microgreens, and baby leaves—over two growing cycles, one in autumn–winter and the other in spring–summer. ‘Broccolo Nero’ (BN) broccoli showed more rapid growth and biomass production than the other two cultivars evaluated (i.e., weight, hypocotyl length, and leaf width). The GLS profile varied significantly (p < 0.05), in relation both to plant’s growth stage and to genotype. The highest amount of glucoraphanin was detected for BN microgreens and baby leaves, about 8 µmol g−1 d.w., whereas glucobrassicin and its related derivatives were about 14 µmol g−1 d.w. in microgreens and baby leaves of CL and about 15 µmol g−1 d.w. and 10 µmol g−1 d.w. for glucoraphanin in CR, respectively. These new foods can also be produced at home with simple and cheap equipment

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Section: Introductionmentioning

confidence: 99%

Effects of Growing Cycle and Genotype on the Morphometric Properties and Glucosinolates Amount and Profile of Sprouts, Microgreens and Baby Leaves of Broccoli (Brassica oleracea L. var. italica Plenck) and Kale (B. oleracea L. var. acephala DC.)

et al. 2021

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“…Colour-grained wheat is a type of new germplasm resource in cereal crops, and its grain is of different colours, such as green, blue, purple, and black, as compared with common wheat (white or red) [ 8 , 9 ]. The Zn and Fe content of colour-grained wheat are about 108.54–142.68% and 8.57–42.96% higher than common wheat, respectively [ 19 ]. Among these, black-grained wheat (BGW) (ZP Black1 [ 9 ], Chinese black-grained wheat [ 20 , 21 , 22 ], six black wheat varieties including Hedongwumai [ 23 ], and Zhongpu Black 1 [ 24 ]) has a higher protein, total amino acids, essential amino acid, and micronutrient content, but lower total starch content, than white-grained wheat (WGW) (Wenmai 2504 [ 9 ], commercial US cultivars (Klasic and Yecora Rojo) [ 20 , 21 ], Dongjian white-grained wheat [ 22 ], 148 white wheat varieties including Yumai 58 [ 23 ], and PBW621 [ 25 ]), which is at a prime position for development as a nutritious and functional food that provides health benefits to humans.…”

Section: Introductionmentioning

confidence: 99%

Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour

Liu

Huang

et al. 2021

Foods

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Chronic undernourishment affects billions of people. The development of whole-grain food with high nutritional quality may provide a valuable solution to nutritional security. Black-grained wheat (BGW), as a rich source of protein and micronutrients, is a good raw material for value-added products. The objectives of this study were to investigate the effects of barrel temperature, feed moisture content, and feed rate on the physical properties and nutritional components of whole BGW flour extrudates and to optimise their processing conditions by using the response surface methodology. The increasing barrel temperature, feed moisture content, and feed rate affected the specific volume, expansion ratio, hardness, fracturability, water absorption index (WAI), water solubility index (WSI), and total starch content of the extrudates, but did not significantly affect the content of protein, ash, iron (Fe), zinc (Zn), copper (Cu), and manganese (Mn). The extruded wheat flour had a significantly higher content of Fe and Cu, and a lower total starch content than the unextruded flour under extrusion conditions. A significantly higher content of protein, ash, Zn, Cu, and Mn, and a significantly lower total starch content were found in the extruded and unextruded flours made of whole BGW than in those made of whole white-grained wheat. According to the significance of the regression coefficients of the quadratic polynomial model, the optimum extrusion parameters were as follows: a barrel temperature of 145.63 °C, feed moisture content of 19.56%, and feed rate of 40.64 g·min−1 in terms of the maximum specific volume, expansion ratio, fracturability, WAI and WSI, and the minimum hardness. These results may be used by food manufacturers to successfully develop extruded products from whole BGW flour, meeting consumer demands and needs.

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“…It is the second most-produced cereal worldwide after maize and accounts for nearly 28.6% of world cereal production. Wheat and its end-products are characterized by excellent organoleptic properties and stand as rich sources of carbohydrates, protein, vitamins, minerals, dietary fibers, and phytochemicals which are essential for human wellbeing and their nutritional balance [2,3]. However, when wheat is harvested at moisture contents above the safe level of 14% w.b., it is subjected to numerous biochemical, microbiological, and other moisture-related deteriorative reactions which can contribute to quality degradation [4,5].…”

Section: Introductionmentioning

confidence: 99%

Drying Kinetics of Wheat (Triticum aestivum L., cv. ‘Pionier’) during Thin-Layer Drying at Low Temperatures

2021

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The management of moisture is one of the main challenges in anticipating and averting food decay and food losses during postharvest processing and storage. Hence, it is imperative to reduce the moisture of freshly harvested products to safe-storage limits in order to inhibit the occurrence of diverse biochemical, microbiological and other moisture-related deteriorative reactions which can contribute to quality degradation. A viable alternative to conventional hot-air drying is the application of low temperatures for drying, which has scarcely been investigated. In this regard, experimental-based modeling is a requisite to gain insights into drying processes. Thus, this study focused on investigating the drying kinetics of wheat (Triticum aestivum L.) cv. ‘Pionier’ under a coherent set of drying air temperatures (T = 10–50 °C), relative humidity (RH = 20–60%), and airflow velocity (v = 0.15–1.00 ms−1). A robust and automated measurement system using a high precision balance was utilized as a basis for the real-time and continuous acquisition of drying data. The analysis of the experimental results facilitated the establishment of generalized drying model for low temperatures able to describe at a high accuracy the behavior of moisture ratio X* (R2 = 0.997, RMSE = 1.285 × 10−2, MAPE = 6.5%). An analytical model for predicting the effective diffusion coefficients D (R2 = 0.988, RMSE = 4.239 × 10−2, MAPE = 7.7%) was also developed. In conclusion, the anticipated drying model has demonstrated the capability of modeling the drying behavior of wheat at low temperatures with a high temporal resolution and should be employed in the design, analysis and modeling of cooling, aeration and low-temperature drying processes of wheat bulks.

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Bioactive compounds, nutritional benefits and food applications of colored wheat: a comprehensive review

Cited by 69 publications

References 85 publications

Effects of Growing Cycle and Genotype on the Morphometric Properties and Glucosinolates Amount and Profile of Sprouts, Microgreens and Baby Leaves of Broccoli (Brassica oleracea L. var. italica Plenck) and Kale (B. oleracea L. var. acephala DC.)

Effects of Growing Cycle and Genotype on the Morphometric Properties and Glucosinolates Amount and Profile of Sprouts, Microgreens and Baby Leaves of Broccoli (Brassica oleracea L. var. italica Plenck) and Kale (B. oleracea L. var. acephala DC.)

Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour

Drying Kinetics of Wheat (Triticum aestivum L., cv. ‘Pionier’) during Thin-Layer Drying at Low Temperatures

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