Biochemical characteristics and potential applications of ancient cereals - An underexploited opportunity for sustainable production and consumption

Zamaratskaia, Galia; Gerhardt, Karin; Wendin, Karin

doi:10.1016/j.tifs.2020.12.006

Cited by 40 publications

(26 citation statements)

References 121 publications

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“…Considering the rising demand for ancient and undervalued crops in developed countries [22] and the paucity of scientific literature data about the nutritional and technological characteristics of these ancient species, the Caucasian wheats T. thimopheevii and T. zhukovskyi, grown in Italy, were analyzed in this work. The aim was to investigate both their capacity to be processed into foodstuff and their health-promoting potential, with a view to contributing to the sustainability, the resilience and the biodiversity of agrosystems and to fostering food diversification in the context of healthy and sustainable diets, pillars of the European 'Farm to Fork strategy' action plan [23].…”

Section: Introductionmentioning

confidence: 99%

Ancient Caucasian Wheats: A Contribution for Sustainable Diets and Food Diversity

Nocente

Galassi

Taddei

et al. 2022

Foods

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Through the centuries, the domestication and modern breeding of wheat led to a significant loss of genetic variation in the cultivated gene pool with a consequent decrease in food diversity. Current trends towards low-input and sustainable agriculture call for the revitalization and exploitation of ancient wheats, which represent a reservoir of biodiversity useful to ensure sustainable wheat production in the context of climate change and low-input farming systems. Ancient Caucasian wheat species, such as the hulled wheats Triticum timopheevii (tetraploid AuAuGG) and Triticum zhukovskyi (hexaploid AuAuAmAmGG), are still grown to a limited extent in the Caucasus for the production of traditional foods. These Caucasian wheats were grown in Italy and were analyzed for physical, nutritional and technological characteristics and compared to durum wheat. Both Caucasian species revealed a high protein content (on average 18.5%) associated with a low gluten index, mainly in T. zhukovskyi, and test weight values comparable to commercial wheats. The total antioxidant capacity was revealed to be the double of that in durum wheat, suggesting the use of ancient Caucasian wheats for the production of healthy foods. Finally, the technological and rheological results indicated that Caucasian wheats could be potential raw material for the formulation of flat breads, biscuits and pasta.

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Section: Introductionmentioning

confidence: 99%

Ancient Caucasian Wheats: A Contribution for Sustainable Diets and Food Diversity

Nocente

Galassi

Taddei

et al. 2022

Foods

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“…The whisky industry generates, on average, 8-15 L of effluent and 2.5-3.0 kg of spent grain for every liter of whisky produced, and brewing generates 0.2 kg of wet brewer's spent grain per liter of beer [2,3]. Spent grain is a valuable by-product rich in nutrients, such as dietary fibers (hemicellulose, cellulose, and lignin), digestible protein, monosaccharides (glucose, xylose, and arabinose), minerals, vitamins, and lipids, and the products enriched with it are called fortified foods [4][5][6][7][8][9]. Spent grain contains a substantial amount of bioactive compounds with high antioxidant capacities, such as hydroxycinnamic acids, especially ferulic and p-coumaric [10,11].…”

Section: Introductionmentioning

confidence: 99%

“…Consumer feedback shows that spelt flour-based products are more digestible and have therapeutic effects compared to products based on common wheat [14]. Climate change is another reason for the interest in spelt wheat since it has shown more resilience to drought and other extreme weather conditions than common wheat [8].…”

Section: Introductionmentioning

confidence: 99%

Valorisation of Spent Grain from Malt Whisky in the Spelt Pasta Formulation: Modelling and Optimization Study

Chetrariu

Dabija

2022

Applied Sciences

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Although durum wheat flour is conventionally used to produce pasta, in this study, emphasis was placed on the use of spelt flour in the formulation of the pasta recipe, with the replacement with spent grain obtained from distilleries for its content of fiber and protein. D-optimal design was used to optimize the influence of spent grain addition for the quality attributes of spelt pasta. In order to optimize the spelt pasta matrix, the spent grain content was varied (5%, 10%, 15%, and 20%) so that all responses were optimized (maximize cohesiveness, fracturability, proteins, total dietary fiber, total phenolic content, and antioxidant activity, minimize cooking loss, in-range firmness, and color paste). The optimal addition of spent grain in the spelt pasta recipe was 11.70%, yielding values with differences of less than 5% from the values predicted by the model and producing finished products with good nutritional properties without negative consequences on quality. Spent grain is a valuable byproduct that deserves to be used for fortification in order to obtain pro-health food. This study presents a formulation of spelt pasta with the addition of spent grain using mathematical modeling and statistical optimization.

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“…A further classification recognizes wheat as "ancient", which has remained genetically unchanged over the last hundred years, or "modern" grains, which has been extensively modified and subject to cross-breeding during the "Green Revolution" (Dinu et al, 2018). Indeed, in the last century, wheat breeding efforts concentrated on yield increases, typically using high-energy inputs in terms of fertilizers, herbicides, insecticides and fungicides, to produce modern varieties characterized by genetic uniformity and adaptation to conventional agriculture (Arzani & Ashraf, 2017;Dinu et al, 2018;Zamaratskaia, Gerhardt & Wendin, 2021). This agronomic trend is commonly referred to as the Green Revolution, when Mendel's laws were systematically applied to increase production and technological quality of wheat grains.…”

Section: Introductionmentioning

confidence: 99%

What’s new on total phenols and γ-oryzanol derivatives in wheat? A comparison between modern and ancient varieties

Balli

Cecchi

Pieraccini

et al. 2022

Journal of Food Composition and Analysis

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Biochemical characteristics and potential applications of ancient cereals - An underexploited opportunity for sustainable production and consumption

Cited by 40 publications

References 121 publications

Ancient Caucasian Wheats: A Contribution for Sustainable Diets and Food Diversity

Ancient Caucasian Wheats: A Contribution for Sustainable Diets and Food Diversity

Valorisation of Spent Grain from Malt Whisky in the Spelt Pasta Formulation: Modelling and Optimization Study

What’s new on total phenols and γ-oryzanol derivatives in wheat? A comparison between modern and ancient varieties

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