Performance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and Pseudocereals

Abstract

Bioactive compounds, such as phenolic compounds, are phytochemicals found in significant amounts in cereals and pseudocereals and are usually evaluated by spectrophotometric (UV-VIS), HPLC, and LC-MS techniques. However, their bioavailability in grains is quite limited. This restriction on bioavailability and bioaccessibility occurs because they are in conjugated polymeric forms. Additionally, they can be linked through chemical esterification and etherification to macro components. Techniques such as thermoplastic extrusion, germination, fermentation, and hydrolysis have been widely studied to release phenolic compounds in favor of their bioavailability and bioaccessibility, minimizing the loss of these thermosensitive components during processing. The increased availability of phenolic compounds increases the antioxidant capacity and favor their documented health promoting.

Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties

“…Additionally, germinated pseudocereals have shown ORAC values higher than those of ungerminated grains, which has been consistently attributed in the literature to the increased amounts of not only soluble phenolic compounds but also other antioxidant compounds such as vitamins [ 18 , 31 , 41 ].…”

“…Several studies support this finding, as sprouted grains are rich sources of GABA, free phenolic acids and flavonoids as compared to ungerminated grains [ 11 , 18 , 39 , 40 ]. Germination is known to increase remarkably TSPC and GABA by activation of seed metabolism [ 18 , 40 , 41 ]. Specifically, activation of glutamate-decarboxylase (GAD) during seed germination is linked to the conversion of glutamate into GABA [ 42 ].…”

Physicochemical properties, anti‐nutritional and bioactive constituents, in vitro digestibility, and techno‐functional properties of bioprocessed whole wheat flour

“…The increase in TPC of the bioprocessed WWF samples could be ascribed to the following reasons: (a) Higher activities of enzymes caused by degradation of ANFs and related complexes formed with phenolic constituents; thus, the release of phenolic constituents; (b) biological activation and increased activity of phenylalanine ammonia lyase known to cause the synthesis of phenolic compounds (Chinma et al., 2021). Germination and fermentation have been reported to increase the TPC of food materials due to the actions of hydrolytic enzymes releasing bound phytochemicals (Paucar‐Menacho et al., 2022). Adebo and Medina‐Meza (2020) also attributed an increase in TPC of the whole cereal grains to the action of enzymes produced during fermentation.…”

Otimização experimental para o desenvolvimento de muffin com alto valor tecnológico e nutricional utilizando farinhas integrais de arroz, sorgo vermelho e feijão carioca

“…Os taninos presentes no sorgo são responsáveis pela tonalidade vermelha, sendo que estes taninos podem estar na forma livre e ligada. Além disso, os taninos têm por habilidade intrínseca formar complexos que apresentam alta estabilidade térmica (Espitia-Hernández et al, 2022;Jiang, et al, 2020;Paucar-Menacho et al, 2022). Fonte: Autores (2022).…”

“…variáveis dependentes em estudo, conforme observado pela (Figura 5). Os ácidos orgânicos, incluindo os ácidos fenólicos como os ácidos hidroxibenzoicos e hidroxicinâmicos presentes nos cereais(Miafo et al, 2022;Paucar-Menacho et al, 2022;Wu et al, 2022;Yu et al, 2021) e leguminosas(Luthria & Pastor-Corrales, 2006;Xu & Chang, 2009) contribuíram para a redução do pH e aumento da acidez titulável total dos muffins.…”