Effects of different thermal processing methods on bioactive components, phenolic compounds, and antioxidant activities of Qingke (highland hull-less barley)

Hong, Qingyue; Chen, Guangjing; Wang, Zhirong; Chen, Xuhui; Kan, Jianquan

doi:10.1016/j.fshw.2022.07.030

Cited by 30 publications

(17 citation statements)

References 44 publications

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“…In concordance with TPC results, the use of high a temperature in GP produced a degradation of some phenolic compounds, especially those related to antioxidant activity. Similar to our results, it has been reported that temperature caused a variation of phenolic composition in highland hull‐less barley and malt 26 . This effect was attributed to the partial degradation of the lignin present in the grape peel, which leads to the release of phenolic acid derivatives and the thermal degradation process of phenolic compounds 27…”

Section: Resultssupporting

confidence: 90%

Development of active biocomposite films based on poly(lactic acid) and wine by‐product: Effect of grape pomace content and extrusion temperature

Bruna

Castillo

Dicastillo

et al. 2023

J of Applied Polymer Sci

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This work aims to evaluate the effect of the extrusion temperature of poly(lactic acid) (PLA) with different grape pomace (GP) content for the development of active biocomposite films. Two different GP concentrations (10 and 15 wt.%) were used to obtain GP/PLA composites through extrusion at three different temperature profiles. The biocomposites were characterized through optical, thermal, structural, and mechanical tests. In addition, the antimicrobial and antioxidant capacity of materials were evaluated. Results showed GP antioxidant components are stable up to 180°C. The incorporation of GP in PLA resulted in red‐color films with a high color difference (ΔE > 30). The glass transition, cold crystallization, and melting temperatures as well as the tensile strength of PLA decreased by increasing GP concentration in the films; however, elastic modulus and elongation at break increased. The biocomposite with lowest GP content had better antimicrobial activity against Escherichia coli and Listeria innocua. Contrary, 15% GP/PLA composite showed the highest antioxidant activity. Nevertheless, high extrusion temperature profile reduced the bioactivity of materials due to the GP degradation. These results showed the feasibility and best extrusion temperature profile to develop active materials using wine by‐products, which could be applied as active food packaging.

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Section: Resultssupporting

confidence: 90%

Development of active biocomposite films based on poly(lactic acid) and wine by‐product: Effect of grape pomace content and extrusion temperature

Bruna

Castillo

Dicastillo

et al. 2023

J of Applied Polymer Sci

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“…Specifically, the roasting temperatures of 180.0 °C and 220.0 °C had slight influences on the contents of total polyphenols of the white cultivar. In contrast, the phenolic compounds of the blue cultivar were significantly decreased at the roasting temperature of 180.0 °C ( p < 0.05), suggesting their sensitivity to the thermal-induced decomposition (e.g., anthocyanin, cumaric acid, and quercetin), in accordance with the previous findings [ 35 , 51 , 52 ]. Notably, the polyphenols contents in the white and blue cultivars were obviously promoted at the roasting temperature of 260.0 °C, which might be associated with the formation of polyphenol derivatives such as the degradation of caffeic acid, which induced the generation of phenylindans, and the oxidation of polyphenols, which induced the generation of melanoidins during the thermal processing [ 53 ].…”

Section: Resultssupporting

confidence: 90%

Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures

Wang

Zhang

et al. 2022

Foods

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Colored highland barley (CHB) is featured with its potential health-promoting benefits. CHB is frequently processed through roasting, which changes its volatile smells, color, and composition. The objective of this work was to establish the volatile fingerprints of CHB that had been roasted at different temperatures using E-nose and headspace-gas-chromatography-ion-mobility spectroscopy (HS-GC-IMS). The findings showed that roasting increased the relative contents of pyrazines, aldehydes, and ketones while decreasing the relative contents of alcohols, esters, and sulfides. Pyrazines were identified as the markers for volatile substances of the roasted CHB (RCHB). The outcomes of the principal component analysis (PCA) and hierarchical clustering analysis (HCA) demonstrated that the volatiles could easily distinguish between raw CHB and RCHB instead of differentiating between CHB roasted at different temperatures. Additionally, after roasting, the color characteristics and CHB constituents underwent changes, and the effect of roasting temperature on these changes differed depending on the cultivar. Protein, free amino acids, and flavonoids appeared to primarily participate in the variations of volatile substances, and the free fluorescence intermediary compounds might involve changes in color parameters and aromas. These findings improved our knowledge of the volatiles in CHB that were roasted under various conditions.

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“…High temperatures during extrusion can change the molecular structure of phenolic compounds and reduce their chemical reactivity due to a certain degree of polymerization, which causes a lack of antioxidant properties [ 48 ]. Some novel processing techniques like steam explosion [ 50 ] and low thermal and vacuum drying methods during the drying process could be an alternative solution to preserve the valuable native antioxidant capacity of purple sweet potato.…”

Section: Resultsmentioning

confidence: 99%

Kidney Bean Substitution Ameliorates the Nutritional Quality of Extruded Purple Sweet Potatoes: Evaluation of Chemical Composition, Glycemic Index, and Antioxidant Capacity

Palupi

Delina

Nurdin

et al. 2023

Foods

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The extrusion process may influence the nutritional profiles of carbohydrate-rich food ingredients, including the glycemic index (GI) and antioxidant capacity. This study aimed to evaluate the nutritional profile of extruded purple sweet potato (EPSP) substituted with kidney bean flour (KBF) (0, 30, and 40%). These foods were further characterized by their proximate composition, resistant starch, polyphenols, GI, and antioxidant capacities. The 40% KBF substitution enhanced the protein and fiber contents of the EPSP by up to 8% and 6%, respectively. Moreover, it also revealed that EPSP with 40% KBF substitution had a low-GI category (53.1), while the 0 and 30% substitution levels had a high-GI category, i.e., 77.4 and 74.7, respectively. However, the extrusion processing reduced the anthocyanin content and antioxidant capacity of purple sweet potato flour containing 40% KBF by 48% and 19%, respectively. There was a significant relationship between the GI values of proteins, fats, and fibers (p < 0.05). The insignificant effect of resistant starch and phenol contents on GI value was recorded due to the low concentrations of those components. KBF substitution could ameliorate the profile of protein, fiber, and GI, but not for antioxidant capacity. The other innovative processes for preserving antioxidant capacity might improve the product quality.

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Effects of different thermal processing methods on bioactive components, phenolic compounds, and antioxidant activities of Qingke (highland hull-less barley)

Cited by 30 publications

References 44 publications

Development of active biocomposite films based on poly(lactic acid) and wine by‐product: Effect of grape pomace content and extrusion temperature

Development of active biocomposite films based on poly(lactic acid) and wine by‐product: Effect of grape pomace content and extrusion temperature

Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures

Kidney Bean Substitution Ameliorates the Nutritional Quality of Extruded Purple Sweet Potatoes: Evaluation of Chemical Composition, Glycemic Index, and Antioxidant Capacity

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