An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures

Sruthi, N.U.; Premjit, Yashaswini; Pandiselvam, R.; Kothakota, Anjineyulu; Ramesh, S. V.

doi:10.1016/j.foodchem.2021.129088

Cited by 104 publications

(75 citation statements)

References 103 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Some authors, indeed, reported an initial decrease in phenolic content immediately after roasting with subsequent recovery during storage (40). Other authors reported a consistent increase affected by separation methods (41) and this behavior can be probably interpreted as the increase of the extractable phenolic compounds post roasting (42).…”

Section: Resultsmentioning

confidence: 90%

Post-harvest Industrial Processes of Almond (Prunus dulcis L. Mill) in Sicily Influence the Nutraceutical Properties of By-Products at Harvest and During Storage

2021

View full text Add to dashboard Cite

Almond cultivation in Sicily is experiencing a phase of great interest which is mainly concentrated in the development of specialized orchards, with irrigation and by adopting cultivars with high qualitative and quantitative performances. These are mostly Mediterranean genotypes with high fat content and hard or semi-hard shell, extremely different from the varieties of Californian diffusion. The development of the sector comprises the primary production of almonds but also a series of secondary products which often represent a burden for the company. From these considerations several researches have been developed with the aim of giving a value to these by-products through circular economy paths. One of the by-products widely produced, besides the shell, is the skin which covers the seed and is produced during the peeling phase. It is well-known that tegument is an important component of almond because it contains important bioactive substances (phenols and aromas) which are usually dispersed during peeling. This paper examined three different Italian cultivars widely spread in Sicily, two of Apulian origin, (Genco and Tuono), and one locally cultivated variety (Vinci a tutti). These three cultivars occupy an increasingly large area and are very popular with consumers and industry. The production of secondary products, therefore, evidences significant quantities and the possibility to give them an added value becomes a need for the sector. Therefore, the content of phenols and proanthocyanins in the skin at harvest and during storage was analyzed, adopting two different separation methods, with and without water. During the analysis it was possible to observe the different behavior of the three cultivars due to genetic and industrial factors. Skin separated without using hot water showed a higher total phenolic presence with average increases of about 20%, and with even higher increases, between 28 and 32%, for proanthocyanins. Vinci a tutti evidenced the highest total phenolic content after 8 months of storing while roasting has revealed to be a more effective skin separation approach.

show abstract

Section: Resultsmentioning

confidence: 90%

Post-harvest Industrial Processes of Almond (Prunus dulcis L. Mill) in Sicily Influence the Nutraceutical Properties of By-Products at Harvest and During Storage

2021

View full text Add to dashboard Cite

show abstract

“…With the growing demand for fortified roasted goods and concerns about food safety and the impacts of hazardous chemicals, innovative roasting processes and equipment that transcend the limits of standard operations are required. A good overview of earlier work in the roasting method is given by Sruthi et al [109]. They divided the roasting methods into two parts, based on conventional processes and recent advances in roast methods, respectively, as shown in Figure 3.…”

Section: Roastingmentioning

confidence: 99%

“…The conventional methods consisted of techniques such as the pan method, oven roasting, and sand roasting. Recent advances in roasting techniques, such as microwave, revtech roasting, superheated steam roasting, forced-convection continuous tumble roasting, and infrared hot air roasting, are rapidly gaining popularity for their ability to successfully roast a variety of coffee types without sacrificing nutritional content [109].…”

Section: Roastingmentioning

confidence: 99%

“…Polyphenolic compounds are found in a variety of forms, including free, esterified, glycosidic, and insoluble-bound. The stability of polyphenols during heat processing is controlled by their structure and manner of interaction with the food matrix [109,126]. Numerous studies have established a trend in total phenolic content (TPC) caused by roasting.…”

Section: Effect Of Roasting On Total Phenolic Content (Tpc)mentioning

confidence: 99%

See 1 more Smart Citation

From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing

Bastian

Hutabarat

Dirpan

et al. 2021

Foods

View full text Add to dashboard Cite

Coffee is consumed not just for its flavor, but also for its health advantages. The quality of coffee beverages is affected by a number of elements and a series of processes, including: the environment, cultivation, post-harvest, fermentation, storage, roasting, and brewing to produce a cup of coffee. The chemical components of coffee beans alter throughout this procedure. The purpose of this article is to present information about changes in chemical components and bioactive compounds in coffee during preharvest and postharvest. The selection of the appropriate cherry maturity level is the first step in the coffee manufacturing process. The coffee cherry has specific flavor-precursor components and other chemical components that become raw materials in the fermentation process. During the fermentation process, there are not many changes in the phenolic or other bioactive components of coffee. Metabolites fermented by microbes diffuse into the seeds, which improves their quality. A germination process occurs during wet processing, which increases the quantity of amino acids, while the dry process induces an increase in non-protein amino acid γ-aminobutyric acid (GABA). In the roasting process, there is a change in the aroma precursors from the phenolic compounds, especially chlorogenic acid, amino acids, and sugars found in coffee beans, to produce a distinctive coffee taste.

show abstract

“…Physical modification may improve its functional properties [ 4 ], e.g., improved cooking performances in noodles and the sensory qualities of cakes [ 2 , 5 ]. Heat treatment enhances the digestibility of wheat due to physical modifications, i.e., protein denaturation and starch gelatinisation [ 6 , 11 , 12 ]. Wheat bran contains significant amounts of vitamins, minerals, fibres and antioxidants including carotenoids, phenolic acids and tocopherol [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour

Rooyen

Şimşek

Oyeyinka

et al. 2022

Foods

View full text Add to dashboard Cite

Heat treatment is used as a pre-processing step to beneficially change the starch properties of wheat flour to enhance its utilisation in the food industry. Heat-treated wheat flour may provide improved eating qualities in final wheat-based products since flour properties predominantly determine the texture and mouthfeel. Dry heat treatment of wheat kernels or milled wheat products involves heat transfer through means of air, a fluidising medium, or radiation—often resulting in moisture loss. Heat treatment leads to changes in the chemical, structural and functional properties of starch in wheat flour by inducing starch damage, altering its molecular order (which influences its crystallinity), pasting properties as well as its retrogradation and staling behaviour. Heat treatment also induces changes in gluten proteins, which may alter the rheological properties of wheat flour. Understanding the relationship between heat transfer, the thermal properties of wheat and the functionality of the resultant flour is of critical importance to obtain the desired extent of alteration of wheat starch properties and enhanced utilisation of the flour. This review paper introduces dry heat treatment methods followed by a critical review of the latest published research on heat-induced changes observed in wheat flour starch chemistry, structure and functionality.

show abstract

An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures

Cited by 104 publications

References 103 publications

Post-harvest Industrial Processes of Almond (Prunus dulcis L. Mill) in Sicily Influence the Nutraceutical Properties of By-Products at Harvest and During Storage

Post-harvest Industrial Processes of Almond (Prunus dulcis L. Mill) in Sicily Influence the Nutraceutical Properties of By-Products at Harvest and During Storage

From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing

Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour

Contact Info

Product

Resources

About