Rising Demand for Healthy Foods-Anthocyanin Biofortified Colored Wheat Is a New Research Trend

Garg, Monika; Kaur, Simranjit; Sharma, Avadhesh C.; Kumari, Anita; Tiwari, Vandita; Sharma, Saloni; Kapoor, Payal; Sheoran, Bhawna; Goyal, Ajay; Krishania, Meena

doi:10.3389/fnut.2022.878221

Cited by 33 publications

(28 citation statements)

References 93 publications

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“…Indeed, the effects of genetics, cultivar, and culture and storage conditions must be considered, as they can influence the amount of aleurone’s compounds, thus having repercussions on its technological, health and nutritional properties [ 11 , 69 ]. For instance, coloured wheat varieties will differ greatly in their phytochemical composition [ 70 , 71 , 72 ].…”

Section: Aleurone Layermentioning

confidence: 99%

The Wheat Aleurone Layer: Optimisation of Its Benefits and Application to Bakery Products

Lebert¹,

Buche

Sorin³

et al. 2022

Foods

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The wheat aleurone layer is, according to millers, the main bran fraction. It is a source of nutritionally valuable compounds, such as dietary fibres, proteins, minerals and vitamins, that may exhibit health benefits. Despite these advantages, the aleurone layer is scarce on the market, probably due to issues related to its extraction. Many processes exist with some patents, but a choice must be made between the quality and quantity of the resulting product. Nonetheless, its potential has been studied mainly in bread and pasta. While the nutritional benefits of aleurone-rich flour addition to bread agree, opposite results have been obtained concerning its effects on end-product characteristics (namely loaf volume and sensory characteristics), thus ensuing different acceptability responses from consumers. However, the observed negative effects of aleurone-rich flour on bread dough could be reduced by subjecting it to pre- or post-extracting treatments meant to either reduce the particle size of the aleurone’s fibres or to change the conformation of its components.

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Section: Aleurone Layermentioning

confidence: 99%

The Wheat Aleurone Layer: Optimisation of Its Benefits and Application to Bakery Products

Lebert¹,

Buche

Sorin³

et al. 2022

Foods

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“…Zawiera także inne niezbędne pierwiastki, jak magnez, potas, i selen [25]. Kolejne ważne składniki żywieniowe, których dobrym źródłem jest ziarno pszenicy, to witaminy z grupy B oraz witamina E. Pszenica niebieska zawiera ich więcej niż biała [8]. Podobnie dzieje się w przypadku innych pszenic kolorowych.…”

Section: Skład Biochemiczny Ziarna Kolorowej Pszenicyunclassified

“…Flawonoidy w różnych odmianach pszenicy występują od 2 do 7 ppm, a pszenica niebieska zawiera ich nawet do 10 ppm. Natomiast w pszenicy białej odnotowano tylko 0,9 ppm [8].…”

Section: Fenole I Związki Pokrewneunclassified

Antocyjany W Ziarnach Pszenicy Kolorowej - Nowe Źródło Prozdrowotnej Żywności

ACHREM-ACHREMOWICZ¹,

Ziobro²

2022

zntj

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Background. In addition to the long-known white and red varieties of common wheat, colored forms of wheat have emerged in recent decades, characterized by purple, blue and black grains. The anthocyanins they contain belong to the flavonoid group and are responsible for the color of grains. Purple wheat grain contains anthocyanins in the pericarp layer, blue wheat in the aleurone layer, and black wheat has anthocyanins distributed in both layers. Anthocyanins are bioactive components that can act as a functional component of foods or shape their functional characteristics, protecting against diabetes, hypertension and dyslipidemia. Colored wheat is also a good source of phenolic compounds other than anthocyanins, carotenoids, minerals, especially iron and zinc, and vitamins. Results and conclusion. Colored wheat is a good technological raw material, not dissimilar to the previously used varieties of bread wheat and durum wheat. It is suitable for the production of bread, pastries, snack products and pasta, and even beer, soy sauce or vinegar. The stability of anthocyanins from colored wheat is reduced when high temperatures are used, but the overall antioxidant content of the resulting products is still high. Nutritional studies have confirmed the beneficial effects of food products obtained from colored wheat on consumer health. It is expected that products made from colored wheat varieties may become fashionable functional foods in many countries. The key challenge of large-scale commercialization is to generate market and consumer awareness. The purpose of this article was to present the current state of knowledge on anthocyanins found in colored wheat grains and their importance in potential food applications of this cereal.

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“…Pigmented barley ( Hordeum vulgare ) and wheat ( Triticum aestivum and Triticum turgidum ) are gaining attention due to their rich phenolic content, health implications and various food applications [ 8 , 9 , 10 , 11 , 12 , 13 ]. Hordeum vulgare is a common hull-less barley that is used in making beverages and other cereal based products [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

“…Likewise, pigmented varieties of the common bread wheat ( Triticum aestivum ) offer great nutritional value due to phenolic content [ 8 ]. The blue coloured variety is pigmented in the aleurone layer and has been the subject of studies focused on the antioxidant activity of pigmented wheats and selective breeding of new varieties [ 11 , 12 ]. On the other hand, Triticum turgidum is a durum wheat originating from Ethiopia [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Bioaccessibility and Antioxidant Activity of Polyphenols from Pigmented Barley and Wheat

Nignpense

Latif

Francis

et al. 2022

Foods

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Polyphenols in pigmented cereals are believed to enhance health outcomes through their antioxidant properties. This study aimed to characterise polyphenols from Hordeum vulgare (purple barley), Triticum turgidum (purple wheat) and Triticum aestivum (blue wheat) in order to evaluate their bioaccessibility and antioxidant activity. An ultra-high performance liquid chromatography mass spectrometry coupled with an online 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) system was used to identify the polyphenols and quantify their relative antioxidant levels. Simulated gastrointestinal digestion of the cereals allowed for the assessment of polyphenol bioaccessibility using benchtop assays. Between cereals, the bioaccessible phenolic content was similar following digestion, but the antioxidant activity was significantly different (purple barley > purple wheat > blue wheat; p < 0.01). Among the polyphenols identified, flavan-3-ols and anthocyanins were the least bioaccessible whereas flavones were the most bioaccessible after digestion. This study demonstrated that these pigmented cereal varieties are sources of bioaccessible polyphenols with antioxidant activity. These findings may aid in utilising these pigmented grains for the future design and development of novel functional food products with enhanced health properties.

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Rising Demand for Healthy Foods-Anthocyanin Biofortified Colored Wheat Is a New Research Trend

Cited by 33 publications

References 93 publications

The Wheat Aleurone Layer: Optimisation of Its Benefits and Application to Bakery Products

The Wheat Aleurone Layer: Optimisation of Its Benefits and Application to Bakery Products

Antocyjany W Ziarnach Pszenicy Kolorowej - Nowe Źródło Prozdrowotnej Żywności

Bioaccessibility and Antioxidant Activity of Polyphenols from Pigmented Barley and Wheat

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