Hot Air-Assisted Radio Frequency Stabilizing Treatment Effects on Physicochemical Properties, Enzyme Activities and Nutritional Quality of Wheat Germ

Liao, Meiji; Damayanti, Windi; Zhao, Yanyun; Xu, Xuebing; Zheng, Yaguang; Wu, Juan; Jiao, Shunshan

doi:10.1007/s11947-020-02446-5

Cited by 26 publications

(9 citation statements)

References 36 publications

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“…Table 3 reports the fatty acid composition (%) of the WGO extracted with different technologies. Its composition was not affected by the extraction technology, and the results are in line with the literature [ 11 , 29 ], which reported linoleic acid (C18:2, ~53–58%) to be the major fatty acid in WGO, followed by oleic acid (C18:1, ~18–23%), palmitic acid (C16:0, ~13–17%) and linolenic acid (C18:3, ~3–6%).…”

Section: Resultssupporting

confidence: 90%

“…Because of its concentration of high quality compounds, such as proteins, minerals, flavonoids, sterols, and vitamin E and B, WG is considered to be the most beneficial part of wheat grain; in fact, it has antioxidant, antihyperlipidemic, hypocholesterolemic and anticancer effects [ 8 , 9 ]. Meanwhile, the widespread use of WG is limited due to its rapid oxidation development because of the high presence of unsaturated fatty acids and hydrolytic and oxidative enzymes, such as lipoxygenase and lipase [ 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

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Wheat Germ and Lipid Oxidation: An Open Issue

Marzocchi

Caboni

Miani³

et al. 2022

Foods

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Wheat germ (WG)’s shelf life after the milling process is incredibly short because of the presence of enzymes that aggravate the oxidation process; thus, stabilization is required in order to exploit the nutrients and bioactive compounds within WG. The critical point for the oxidation process is the mechanical treatment used to separate WG from the kernel, which exposes the lipid fraction to the air. Showing the connection between the quality of durum wheat, considering its storage management, and wheat germ oil (WGO), extracted with a cold press, solvent and supercritical CO2, is the aim of the study. The acidity and peroxide values were analyzed to evaluate lipid oxidation, while fatty acids, tocols, sterols and policosanols were evaluated for WGO characterization. The first fundamental step to control lipid oxidation is raw material management. Subsequently, the tempering phase of durum wheat, which is applied before the degermination process, is the most critical point for oxidation to develop because of the increase in moisture in the caryopsis and the activation of lipase and lipoxygenase. This represents a paradox: in order to stabilize the germ with degermination, first it seems inevitable to carry out a process that destabilizes it. To retains its highest quality, this will lead to a better use of the whole grain by reducing WG and by-product waste.

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Section: Resultssupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Wheat Germ and Lipid Oxidation: An Open Issue

Marzocchi

Caboni

Miani³

et al. 2022

Foods

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“…Wheat germ protein is mainly composed of albumin and globulin (34.5% and 15.6% of total protein, respectively). The amino acid composition of wheat germ protein is similar to that of the reference protein reported by Food and Agriculture Organization (FAO) (Boukid et al, 2018; FAO, 2007; Liao et al, 2020). Due to the high content of enzymes, for example, lipase and lipoxygenase, and the presence of unsaturated fatty acids, wheat germ is characterized by a short shelf life (Marti et al, 2014; Marzocchi et al, 2022).…”

Section: Introductionsupporting

confidence: 77%

Possibility of using wheat germ and wheat germ protein isolate for high‐protein pasta production

2022

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Background and Objectives: There is a growing demand in the food market for vegan and vegetarian products. However, they often contain incomplete protein and small amounts of protein. Therefore, plant-enriched products with increased nutritional and biological value are increasingly being sought. This study was undertaken to determine the effect of adding wheat germ (WG) (wheat milling by-product) and wheat germ protein isolate (WGPI) to durum wheat pasta. The aim of this study was to obtain high-protein wheat pasta with an improved amino acid composition. Another objective was to evaluate the physicochemical parameters and assess the cooking quality of obtained pasta samples.

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“…It contains 27–30% protein, 9–17% lipid, 50–51% carbohydrate (mainly simple sugars) and 10–14% dietary fibre [ 4 , 5 ]. Wheat germ is considered as an economical source of high-quality plant proteins which are comparable to egg and milk proteins and contains a high amount of essential amino acids (e.g., lysine) [ 3 , 5 , 6 , 7 ]. It is the richest plant source of α-tocopherol (vitamin E) and contains high quantities of vitamin B group and phytochemicals (e.g., ferulic acid and phytosterols) [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

“…Despite the benefits of wheat germ, its applications as a food ingredient are limited and it is mainly wasted as animal feed. It is mostly attributed to its high unsaturated lipids and enzyme activity resulting in rapid rancidity issues including off-flavour, reducing nutritional quality and shelf-life of the wheat germ [ 4 , 7 , 13 ]. These undesirable effects have been reported for some bakery products enriched with raw wheat germ [ 14 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

Roasted Wheat Germ: A Natural Plant Product in Development of Nutritious Milk Pudding; Physicochemical and Nutritional Properties

Majzoobi

Ghiasi

Eskandari

et al. 2022

Foods

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Wheat germ has been recognized as an economical source of high-quality plant proteins and bioactive compounds for food fortification. Thus, it can be used for valorization of food products as a feasible strategy to enhance the nutritional quality and reduce wheat milling waste. In this research roasted wheat germ (RG) was added in formulation of egg-free milk pudding to enhance its nutritional value and the effects of RG particle size (125, 210 and 354 μm) and quantity (0.0, 2.5, 5.0, 7.5 and 10%) on the quality, nutritional and sensory properties of the resulting pudding were investigated. Reducing the particle size of RG significantly altered its chemical composition but had no significant effect on its antioxidant activity. Increasing the level of RG in the pudding, reduced pH and syneresis while increased dry matter content, hardness, cohesiveness and gumminess of the product. The quantity of RG had more effects on physicochemical properties of the puddings than changing the particle size. Based on the sensory evaluation results, the most acceptable sample was obtained by addition of 7.5% RG with a particle size of 125 μm.

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Hot Air-Assisted Radio Frequency Stabilizing Treatment Effects on Physicochemical Properties, Enzyme Activities and Nutritional Quality of Wheat Germ

Cited by 26 publications

References 36 publications

Wheat Germ and Lipid Oxidation: An Open Issue

Wheat Germ and Lipid Oxidation: An Open Issue

Possibility of using wheat germ and wheat germ protein isolate for high‐protein pasta production

Roasted Wheat Germ: A Natural Plant Product in Development of Nutritious Milk Pudding; Physicochemical and Nutritional Properties

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