Prolamins from cereal by-products: Classification, extraction, characterization and its applications in micro- and nanofabrication

Tapia-Hernández, José Agustín; Del‐Toro‐Sánchez, Carmen Lizette; Cinco-Moroyoqui, Francisco Javier; Juárez-Onofre, Josué Elías; Ruíz‐Cruz, Saúl; Carvajal-Millán, Elizabeth; López-Ahumada, Guadalupe Amanda; Castro-Enríquez, Daniela Denisse; Barreras-Urbina, Carlos Gregorio; Rodríguez-Félix, Francisco

doi:10.1016/j.tifs.2019.06.005

Cited by 65 publications

(30 citation statements)

References 239 publications

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“…Cereals include rice, wheat, rye, maize, barley, sorghum, millet, and oats, among others, and their global production is very extensive as they are the basis of many human diets worldwide. Therefore, the sector is taking into account the sustainability and the efficient use of the by-products generated by the crops or during cereal processing [7]. These result in valuable by-products during milling, such as bran, germ, coat, husk, or endosperm, which could be a good source of potentially marketable ingredients and bioactive compounds [6].…”

Section: Introductionmentioning

confidence: 99%

Valorization of Cereal By-Products from the Milling Industry as a Source of Nutrients and Bioactive Compounds to Boost Resource-Use Efficiency

et al. 2021

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Cereal by-products (wheat germ, maize bran–germ mixture, rye bran, and wheat bran) from the flour milling industry were characterized for their nutritional value and chemical composition, as well as for antioxidant and antibacterial activities. Carbohydrates (including sucrose) were the major nutritional constituents (56.35–78.12 g/100 g dw), followed by proteins (11.2–30.0 g/100 g dw). The higher energy value (432.3 kcal/100 g dw) was presented by the wheat germ. This by-product also presented the highest citric acid content (0.857 g/100 g dw), the most abundant organic acid detected. Unsaturated fatty acids predominated in all samples given the high content of linoleic (53.9–57.1%) and oleic (13.4–29.0%) acids. Wheat germ had the highest levels of tocopherols (22.8 mg/100 g dw) and phenolic compounds (5.7 mg/g extract, with a high apigenin-C-pentoside-C-hexoside content). In turn, while the wheat bran extract was particularly effective in inhibiting the formation of thiobarbituric acid reactive substances (TBARS), the rye bran extract was the only sample capable of protecting erythrocytes from oxidative hemolysis. Regarding antibacterial properties, in general, the lowest minimum inhibitory concentrations were observed against methicillin-resistant Staphylococcus aureus. These results highlight the characterized by-products as sustainable ingredients for the development of novel bakery and functional food products and contribute to a better bioresource-use efficiency and circularity.

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Section: Introductionmentioning

confidence: 99%

Valorization of Cereal By-Products from the Milling Industry as a Source of Nutrients and Bioactive Compounds to Boost Resource-Use Efficiency

et al. 2021

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“…To preserve the biological activity of quercetin, the use of hydrophobic matrices in the form of nanoparticles has been suggested (Mirpoor, Hosseini, & Nekoei, 2017;Ni, Hu, Sun, Zhao, & Xia, 2017). At this regard, protein matrices, such as kafirin and zein, play an important role in the construction of nanoparticles to entrap hydrophobic compounds (Tapia-Hernández et al, 2019a;Xiao, Nian, & Huang, 2015;Yao, Chen, Song, McClements, & Hu, 2017). The difference between zein and kafirin is that the native zein structure has fewer disulfide bonds and a higher proportion of α-helix in its secondary structure (Taylor, Anyango, Muhiwa, Oguntoyinbo, & Taylor, 2018).…”

Section: Introductionmentioning

confidence: 99%

Preparation and Characterization of Quercetin‐Loaded Zein Nanoparticles by Electrospraying and Study of In Vitro Bioavailability

Rodríguez-Félix

Del‐Toro‐Sánchez

Cinco-Moroyoqui

et al. 2019

Journal of Food Science

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Quercetin is a hydrophobic flavonoid with high antioxidant activity. However, for biological applications, the bioavailability of quercetin is low due to physiological barriers. For this reason, an alternative is the protection of quercetin in matrices of biopolymers as zein. The objective of this work was to prepare and characterize quercetin‐loaded zein nanoparticles by electrospraying and its study of in vitro bioavailability. The physicochemical parameters such as viscosity, density, and electrical conductivity of zein solutions showed a dependence of the ethanol concentration. In addition, rheological parameters demonstrated that solutions of zein in aqueous ethanol present Newtonian behavior, rebounding in the formation of nanoparticles by electrospraying, providing spherical, homogeneous, and compact morphologies, mainly at a concentration of 80% (v/v) of ethanol and of 5% (w/v) of zein. The size and shape of quercetin‐loaded zein nanoparticles were studied by transmission electron microscopy (TEM), observing that it was entrapped, distributed throughout the nanoparticle of zein. Analysis by Fourier transform‐infrared (FT‐IR) of zein nanoparticles loaded with quercetin revealed interactions via hydrogen bonds. The efficacy of zein nanoparticles to entrap quercetin was particularly high for all quercetin concentration evaluated in this work (87.9 ± 1.5% to 93.0 ± 2.6%). The in vitro gastrointestinal release of trapped quercetin after 240 min was 79.1%, while that for free quercetin was 99.2%. The in vitro bioavailability was higher for trapped quercetin (5.9%) compared to free quercetin (1.9%), than of gastrointestinal digestion. It is concluded, that the electrospraying technique made possible the obtention of quercitin‐loaded zein nanoparticles increasing their bioavailability. Practical Application This type of nanosystems can be used in the food and pharmaceutical industry. Quercetin‐loaded zein nanoparticles for its improvement compared to free quercetin can be used to decrease the prevalence of chronic degenerative diseases by increasing of the bioavailability of quercetin in the bloodstream. Other application can be as an antioxidant system in functional foods or oils to increase shelf life.

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“…Previous reviews have focused on the classification, extraction, characterization, and applications of prolamins (Paliwal & Palakurthi, 2014; Tapia‐Hernández et al., 2019; Tapia‐Hernández et al., 2018). However, these reviews did not include studies on the interactions between prolamins and other components or the relationship between structure design and the applications of these prolamin‐based complexes.…”

Section: Introductionmentioning

confidence: 99%

Prolamin‐based complexes: Structure design and food‐related applications

Song

Sun

Gul

et al. 2021

Comp Rev Food Sci Food Safe

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Prolamins are a group of safe food additives that are biocompatible, biodegradable, and sustainable. Zein, gliadin, kafirin, and hordein are common prolamins that have been extensively studied, particularly as these form colloidal particles because of their amphiphilic properties. Prolamin‐based binary/ternary complexes, which have stable physicochemical properties and superior functionality, are formed by combining prolamins with polysaccharides, polyphenols, water‐soluble proteins, and surfactants. Although the combination of prolamins with other components has received attention, the relationship between the structural design of prolamin‐based complexes and their functionalities remains uncertain. This review discusses the production methods of prolamin‐based complexes, the factors influencing their structural characteristics, and their applications in the food industry. Further studies are needed to elucidate the structure–function relationships between prolamins and other biopolymers, as well as the toxicological effects of these complexes in food.

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Prolamins from cereal by-products: Classification, extraction, characterization and its applications in micro- and nanofabrication

Cited by 65 publications

References 239 publications

Valorization of Cereal By-Products from the Milling Industry as a Source of Nutrients and Bioactive Compounds to Boost Resource-Use Efficiency

Valorization of Cereal By-Products from the Milling Industry as a Source of Nutrients and Bioactive Compounds to Boost Resource-Use Efficiency

Preparation and Characterization of Quercetin‐Loaded Zein Nanoparticles by Electrospraying and Study of In Vitro Bioavailability

Prolamin‐based complexes: Structure design and food‐related applications

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