Effect of steam, microwave, and hot‐air drying on antioxidant capacity and in vitro digestion properties of polyphenols in oat bran

Bai, Xue; Zhang, Meili; Zhang, Yuanyuan; Zhang, Jing; Wang, Chen; Zhang, Yakun

doi:10.1111/jfpp.16013

Cited by 6 publications

(2 citation statements)

References 47 publications

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“…Oats are grown all over the world, rank seventh in global production behind corn, wheat, rice, barley, sorghum, and millet [ 1 ], and are rich in carbohydrates, balanced protein, essential fatty acids, vitamins, and other nutrients [ 2 ]. In addition, oats contain many bioactive substances, such as β -glucan, polyphenols, and flavonoids.…”

Section: Introductionmentioning

confidence: 99%

Effects of Five Different Lactic Acid Bacteria on Bioactive Components and Volatile Compounds of Oat

Zhang

Wang

et al. 2022

Foods

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In this research, oats were fermented with Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus bulgaricus and Streptococcus thermophilus for 48 h at 37 °C. The purpose of this work was to compare the growth capacities of the five lactic acid bacteria (LAB) in the oat matrix and the effects of fermentation on the contents of the bioactive components of oat, such as β-glucan, polyphenols, flavonoids and volatile compounds at different time (0, 4, 8, 12, 24, 36 and 48 h). After 48 h of fermentation, the number of living L. acidophilus in oat reached 7.05 × 109 cfu/mL, much higher than that of other strains. S. thermophilus retained the greatest β-glucan content, and L. casei had increased total polyphenol and total flavonoid contents. The proportion of free and bound polyphenols and flavonoids in all samples was changed by microbial action, indicating that forms of polyphenols and flavonoids can be transformed during the fermentation process, and the changes varied with different strains. The samples with L. plantarum, L. acidophilus, and L. casei fermentation contained more alcohols, whereas those with S. thermophilus and L. bulgaricus fermentation had more aldehydes, which revealed that the composition of volatile components was related to strains. The results indicate that oat substrate is a good medium for LAB growth. This study provides a reference for the use of different strains to achieve different fermentation purposes and a theoretical basis for the further processing of oat and fermented oat beverages.

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Section: Introductionmentioning

confidence: 99%

Effects of Five Different Lactic Acid Bacteria on Bioactive Components and Volatile Compounds of Oat

Zhang

Wang

et al. 2022

Foods

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“…The oat bran was treated by steaming (S-OB), microwaving (M-OB), and hot-air-drying (HA-OB) referred to in the previous literature with some modifications (Bai et al, 2021). The oat bran was ground for 4 min at 50 Hz in a grinder (XL-20B, Guangzhou Xulang Machinery Equipment Co., Ltd. FOSS Scino China), then passed through a 0.420 mm sieve.…”

Section: Sample Preparationmentioning

confidence: 99%

Effect of thermal treatments and non‐starch fraction on in vitro starch digestibility of oat bran

Bai

Zhang

et al. 2022

Food Processing Preservation

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The effects of removing non-starch constituents like lipids, proteins, and β-glucan on the in-vitro digestibility of oat bran by steaming, microwaving, and hot air drying were investigated in this study. The results showed that the rapidly digestible starch (RDS) content of steaming oat bran decreased significantly (p < 0.05), and the glycemic index (e GI) was the lowest (66.11). The resistant starch (RS) content decreased, and in vitro digestibility, hydrolysis index, and eGI values of pretreated oat bran increased after removing the non-starch constituents. Lipid removal increased in vitro digestibility the most, followed by β-glucan and protein removal. The solubility of oat bran with removing protein increased significantly after steaming and microwaving treatment (p < 0.05). The relative crystallinity of oat bran decreased during steaming and increased after microwave and hot air drying. In conclusion, co-existed components like proteins, fiber and lipids are helpful to a purpose of a low GI and slow starch digestion. Practical applicationsIn this study, high value-added utilization of oat bran was realized, which solved the problems of resource waste and environmental pollution. Meanwhile, the steaming oat bran with intact structure is helpful for a purpose of low GI and slow starch digestion and is more beneficial to human health.

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Effects of different thermal processing methods on amino acid, fatty acid, and volatile flavor substance contents of Aohan millet (Golden seedling millet)

Cheng,

Qu,

Yun

et al. 2024

Food Science & Nutrition

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Aohan millet has been cultivated for 8000 years and has rich nutritional value, such as high‐quality fatty acids and amino acids. Thermal processing is a conventional approach to food preparation. However, the effect of thermal processing on the formation of flavor substances in millet has not been clarified. Therefore, in this study, the effects of three different thermal processing techniques, namely, steaming, stir‐frying, and puffing, on the amino acids, fatty acids, and volatile flavor substances of Aohan millet were investigated using high‐speed automatic amino acid analyzer, headspace solid‐phase microextraction method, combined with gas chromatography–mass spectrometry (HS‐SPME/GC–MS) and gas chromatography (GC) with Aohan millet from Inner Mongolia as the raw material. All three thermal processing methods notably reduced the levels of protein, starch, polyphenols, and flavonoids in Aohan millet when compared to the raw millet (p < .05). Amino acid and fatty acid contents demonstrated an increase in fried and puffed millet relative to steamed millet, with notable distinctions in amino acid and fatty acid contents between these two groups. Following the steaming process, there was a significant increase in the flavor compounds of Aohan millet, rising from 53 to 80, while this increase was not observed in the other two groups. The correlation analysis suggested that the formation of flavor compounds was predominantly influenced by the types and levels of amino acids. The study suggested that different heat treatments affected the amino acid, fatty acid, and more significantly flavor material content and composition of Aohan millet. In conclusion, steaming treatment could retain more nutrients and richer flavor substances; while puffing treatment would enhance amino acid and fatty acid content, which provides a fundamental basis for scientifically guided processing and rational culinary application of Aohan millet.

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Effect of steam, microwave, and hot‐air drying on antioxidant capacity and in vitro digestion properties of polyphenols in oat bran

Cited by 6 publications

References 47 publications

Effects of Five Different Lactic Acid Bacteria on Bioactive Components and Volatile Compounds of Oat

Effects of Five Different Lactic Acid Bacteria on Bioactive Components and Volatile Compounds of Oat

Effect of thermal treatments and non‐starch fraction on in vitro starch digestibility of oat bran

Effects of different thermal processing methods on amino acid, fatty acid, and volatile flavor substance contents of Aohan millet (Golden seedling millet)

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