Cereal by-products as an important functional ingredient: effect of processing

Luithui, Yoya; Nisha, R. Baghya; Meera, M. S.

doi:10.1007/s13197-018-3461-y

Cited by 66 publications

(49 citation statements)

References 72 publications

(106 reference statements)

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“…Since the society is looking for new sources of nutrients, especially ones with high antioxidant activity, we can see a lot of new products on the market. These may also be flakes of wholegrain pigmented cereals and pseudocereals which are not widely used in European Union (EU), but it is known that they contain a high amount of minerals, vitamins, fibre, and other biological active compounds [3,4].…”

Section: Introductionmentioning

confidence: 99%

The Nutritional Value of Non-Traditional Gluten-Free Flakes and Their Antioxidant Activity

et al. 2019

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Nowadays, there is a growing interest for foods with a lower sugar content and rich in fiber and biologically active substances. The main purpose of this study was to prepare flakes from non-traditional pigmented cereals (Oryza sativa, Chenopodium quinoa, and Eragrostis tef) and to analyze their fibre, sugar, and in vitro digestibility values. Regarding phenolic antioxidants (soluble, soluble conjugated, and insoluble bound fractions), their content and antioxidant activity were measured using spectrophotometry and high performance liquid chromatography (HPLC) methods. Hydrothermally treated grains resulted in flakes with higher total dietary fibre contents (11.1–24.4%), quinoa and teff flakes were rich in maltose (up to 42.0 mg/g). Non-traditional flakes had lower in vitro digestibility, but conversely, they exhibited the highest phenolic contents corresponding with the highest antioxidant activity values (up to 2.33 mg Gallic acid equivalent/g of total phenolic content and 1.59 mg Trolox equivalent/g for 2,2-diphenyl-1-picrylhydrazyl (DPPH) in case of brown teff). Among free phenolics, the main contributors to an antioxidant activity were p-coumaric, o-coumaric, and gallic acids (r > 0.8186); among the soluble conjugated fractions, they were epigallocatechin, epicatechin, caffeic, and vanillic acids (r > 0.5935); while caffeic, protocatechuic, and ferulic acids (r > 0.5751) were the main contributors among the insoluble bound phenolics.

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Section: Introductionmentioning

confidence: 99%

The Nutritional Value of Non-Traditional Gluten-Free Flakes and Their Antioxidant Activity

et al. 2019

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“…Although nutrients are found to varying degrees throughout the cereal, there is a higher concentration of micronutrients and fibre in the bran. Polyphenols such as ferulic acid or cinnamic acid are also present mainly in the outer layers of cereal bran, but phytosterols are reported to accumulate in both the bran and germ fractions (49) . Hence, removal of the bran fraction during the primary processing step, milling, can result in reductions in a number of nutrients and nonnutrients present e.g.…”

Section: Impact On Micronutrients and Non-nutrient Compoundsmentioning

confidence: 99%

“…beta-glucans) and insoluble forms (e.g. arabinoxylans) (49) . Although bran fibre can be added back in later as an ingredient, such losses may provide an argument to prefer whole grain products or products with added bran fibre over refined grain products.…”

Section: Impact On Micronutrients and Non-nutrient Compoundsmentioning

confidence: 99%

“…However, phytic acid has also been recognised as a natural antioxidant (54) which may potentially explain the protective effect of whole grain for colorectal cancer (55) . Hence, the 'right' amount and method of processing can reduce or prevent this anti-nutritional activity (49) and perhaps confer protection for colonic health.…”

Section: Impact On Micronutrients and Non-nutrient Compoundsmentioning

confidence: 99%

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Processing in the food chain: do cereals have to be processed to add value to the human diet?

2020

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Cereals and cereal products have a long history of use by humans. Recently, there have been some discussions regarding level of processing as a descriptor to define food products, including cereal-based foods. This has led to a somewhat emotional debate on food processing. Given the widespread inclusion of cereals in the diet, this review highlights the history of cereal processing as well as their consumption by humans. It provides an evidence-based discussion on their production, contribution to human nutrition, benefits and disadvantages. This review illustrates the impact of processing on nutrients, as well as non-nutrients specifically in bread and ready-to-eat breakfast cereals (RTEC), two cereal-based foods which are widely consumed and integral parts of food based dietary guidelines globally. As a category, most cereals must be processed in some way to enable consumption by humans as we are not equipped to survive exclusively on raw grains. Even thousands of years ago, the processing of cereals was a common practice by humans, turning raw grains into palatable, safe and nutritious foods. Modern processes for cereal-based products are efficient in providing safe and good quality products to satisfy population needs, as well as helping to meet consumer expectations by providing a range of foods that allow for a varied and balanced diet. Today, RTEC and bread make significant contributions to dietary energy and nutrient requirements and underpin food based dietary guidance globally. They have been positively linked with intake of dietary fibre, vitamins and minerals, especially when consumed as whole grain.

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“…Cereal crops are one of main food sources in the human ration and many by-products are created in their production chain [66].…”

Section: Fermentation Biotechnology In Wheat Bran Processingmentioning

confidence: 99%

Application of Co-Bioprocessing Techniques (Enzymatic Hydrolysis and Fermantation) for Improving the Nutritional Value of Wheat Bran as Food Functional Ingrediens

Kaprelyants

Pozhitkova

Buzhylov

2019

EUREKA: Life Sciences

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Last time the food industry pays the great attention to questions, connected with changing existing technologies for raising the efficacy of the raw materials complex processing and increasing the output of high-quality products and food ingredients with a minimal amount of waste. Cereal crops are the most reach source of functional ingredients and main component in the human food ration. The technological process of cereal crops processing at enterprises is closely connected with creating a great number of secondary raw material resources and its further utilization. For confirming the efficacy of using secondary products of grain processing as cheap raw material resources of dietary fiber and physiologically functional ingredients, there is characterized the accessibility of their biotransformation that gives a possibility to get biologically active substances of different chemical nature with a wide spectrum of physiological effects. Secondary products of cereal crops processing (bran) are multi-component substrates, formed of different histological layers of wheat grains after comminution, consisted of (external pericarp, internal pericarp, grain coat, hyaline and aleurone layer of a grain coat). Wheat bran is rich in dietary fiber, nutritive and phytochemical substances, that is why, it is most often used for feeding animals. But for today there are important proofs of using it in the food industry. The development of new innovative technologies, modern achievements in microbiology and biotechnology have an important value for secondary products of grain processing, because they allow to conduct directed technological processes at the qualitatively new level that provides using soft regimes of vegetable raw materials processing, allowing to preserve natural biologically active substances and nutrients. The modeling of the combined complex processing that includes enzymatic hydrolysis and fermentation by microorganisms improves technological, sensor and also nutritive and physiologically functional properties of wheat bran at the expanse of: bioavailability increase of phenol compounds, vitamins and minerals, assimilability of proteins and decrease of the content of anti-nutritive compounds. Enzymatic preparations allow to use vegetable raw materials rationally, to intensify technological processes, in such a way increasing the output of biologically active substances and to widen the assortment of created products. The process of wheat bran formation results in increasing the nutritional value, enriching the biopolymeric complex with probiotic microorganisms and prebiotic substances. Based on the structural peculiarities and multicomponent composition of wheat bran, presented and studied in the article, it has been established, that the use of the directed modification allows to get functional ingredients and products with set properties that influence the human health favorably. So, wheat bran must be used not only in agriculture as a cattle fodder, but also in the food industry.

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Cereal by-products as an important functional ingredient: effect of processing

Cited by 66 publications

References 72 publications

The Nutritional Value of Non-Traditional Gluten-Free Flakes and Their Antioxidant Activity

The Nutritional Value of Non-Traditional Gluten-Free Flakes and Their Antioxidant Activity

Processing in the food chain: do cereals have to be processed to add value to the human diet?

Application of Co-Bioprocessing Techniques (Enzymatic Hydrolysis and Fermantation) for Improving the Nutritional Value of Wheat Bran as Food Functional Ingrediens

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