Riboflavin in Nutrition, Food Processing, and Analysis - A Review

Golbach, Jennifer L.; Ricke, Steven C.; O’Bryan, Corliss A.; Crandall, Philip G.

doi:10.5539/jfr.v3n6p23

Cited by 19 publications

(12 citation statements)

References 82 publications

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“…The effect of the tested antioxidants, added individually or in different combination, was firstly evaluated in MW samples stored without light exposure. As expected, RF was still present (193.5 ± 13.5 µg/L), which is not surprising since RF is relatively stable to heat-treatments, dehydration and usual food storage conditions [34,35]. In contrast, this compound is extremely sensitive to visible or UV light.…”

Section: Resultssupporting

confidence: 70%

Light-Struck Taste in White Wine: Protective Role of Glutathione, Sulfur Dioxide and Hydrolysable Tannins

et al. 2021

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Light exposure of white wine can cause a light-struck taste (LST), a fault induced by riboflavin (RF) and methionine (Met) leading to the formation of volatile sulfur compounds (VSCs), including methanethiol (MeSH) and dimethyl disulfide (DMDS). The study aimed to investigate the impact of different antioxidants, i.e., sulfur dioxide (SO2), glutathione (GSH) and chestnut tannins (CT), on preventing LST in model wine (MW) and white wine (WW), both containing RF and Met. Both MW and WW samples were added with the antioxidants, either individually or in different combinations, prior to 2-h light exposure and they were stored in the dark for 24 months. As expected, the light induced the degradation of RF in all the conditions assayed. Met also decreased depending on the antioxidants added. The presence of antioxidants limited the formation of LST as lower concentrations of VSCs were found in both MW and WW samples. In the latter matrix, neither MeSH nor DMDS were detected in the presence of CT, while only DMDS was found in WW+GSH, WW+SO2+GSH and WW+CT+SO2 samples at a concentration lower than the perception thresholds. Considering the antioxidants individually, the order of their effectiveness was CT ≥ GSH > SO2 in WW under the adopted experimental conditions. The results indicate tannins as an effective enological tool for preventing LST in white wine and their use will be further investigated in different white wines under industrial scale.

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Section: Resultssupporting

confidence: 70%

Light-Struck Taste in White Wine: Protective Role of Glutathione, Sulfur Dioxide and Hydrolysable Tannins

et al. 2021

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“…Acorn flour contains 0.13 mg/100 g of vitamin B2 (Rybicka & Gliszczyńska‐Świgło, 2017b) and 114 μg/100 g of folate (USDA, 2019). Given that the raw material of flours and cereal products is characterized by a relatively low content of vitamin B2 and, therefore, is often enriched with vitamin B2, acorn flour can be used as a natural vitamin enriching additive, especially in rice products (Golbach, Ricke, O'Bryan, & Crandall, 2014; Pinto & Zempleni, 2016). Folate is found in cereals and flours made from them, but since white rice and maize products are particularly poor in folate (WHO, 2004), acorn flour can be an enriching ingredient.…”

Section: Acorn Flour Composition and Nutritional Value Compared To Comentioning

confidence: 99%

Acorn flour properties depending on the production method and laboratory baking test results: A review

Szabłowska

Tańska

2020

Comp Rev Food Sci Food Safe

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Acorns, the fruit of the oak, have long been an important source of food in different cultures around the world. Despite their long culinary tradition, they have become under‐appreciated. Due to their high starch content, acorns are mainly used for flour production, and acorn flour is considered as a replacement for cereal flour in a wide range of applications in food production. This study reviewed the published literature concerning acorn flour production and composition as well as the possibility of using acorn flour in the most popular flour‐based products such as bread, cake, and cookies. The study also presents the advantages resulting from acorn flour incorporation to the human diet and acorn flour influence on the quality of bread and pastry products. This review found that acorn flour is characterized by a lack of gluten proteins and a high content of fiber and minerals as well as the presence of polyphenols with antioxidant properties. However, negative impact of its larger amount on the dough rheological features and product physical properties has been emphasized in many studies. The researchers recommend the incorporation of acorn flour up to a level of 15% in formulating composite flour for bread production. However, the literature data indicates that acorn flour substitution for pastry production depends on the product type and ranges from 10 to even 60%. It is also highlighted that the application of acorn flour into gluten‐free products is particularly favorable from a nutritional point of view.

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“…An earlier observation had stated that thiamine stability in alkaline solution is relatively low and is usually influenced by pH, temperature, ionic strength and metallic ions (Gregory, 2008). In the case of riboflavin, its reduction may be attributed to its water solubility property, but relatively stable under normal high temperature food processing conditions (Golbach et al, 2014). The leaching tendency of niacin into the boiling water could be responsible for its reduction level as observed in lima bean processing with trona solution.…”

Section: Resultsmentioning

confidence: 99%

Impact of trona-aided boiling on the phytochemical constituents and beneficial micronutrients of lima bean (Phaseolus lunatus L.)

Mathew¹,

Israel²,

Oladayo³

2017

Afr. J. Biotechnol.

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The influence of boiling lima bean, using trona solution, on its phytochemical constituents and selected micronutrients was investigated. Lima bean was initially boiled for 3 h using 0.1, 0.2, 0.3, 0.4 and 0.5% trona solution, respectively at ratio 1:5 (bean/trona solution). The boiled lima bean was subsequently dried in an oven at 55°C for 12 h after which it was subjected to various analyses. Maximum reduction of phytochemicals such as trypsin inhibitor activity (74.1%), haemagglutinin (98%), tannin (68.6%), phytic acid (39.6%), and cyanogenic glycoside (73.8%) was obtained at 0.5% boiling with trona-solution. The reduction profile for the B-vitamins includes thiamine (0.58 to 0.13 mg/100 g), riboflavin (0.37 to 0.21 mg/100 g), niacin (0.97 to 0.28 mg/100 g) and pyridoxine (0.41 to 0.11 mg/100 g). Boiling lima bean in trona solution led to significant decrease (p<0.05) in the concentration of calcium, magnesium and phosphorus while mineral concentration enhancement was observed with potassium, sodium and iron. Maximum in vitro protein and starch digestibilities of 88.6% and 51.9 mg/g, respectively were obtained for 0.5% trona solution boiling of lima bean. Trona usage in the boiling of lima bean therefore served as a beneficial step in the utilization of the legume.

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Riboflavin in Nutrition, Food Processing, and Analysis - A Review

Cited by 19 publications

References 82 publications

Light-Struck Taste in White Wine: Protective Role of Glutathione, Sulfur Dioxide and Hydrolysable Tannins

Light-Struck Taste in White Wine: Protective Role of Glutathione, Sulfur Dioxide and Hydrolysable Tannins

Acorn flour properties depending on the production method and laboratory baking test results: A review

Impact of trona-aided boiling on the phytochemical constituents and beneficial micronutrients of lima bean (Phaseolus lunatus L.)

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