Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria

Rizzello, Carlo Giuseppe; Lorusso, Anna; Russo, Vito; Pinto, Daniela; Mora, Barbara; Gobbetti, Marco

doi:10.1016/j.ijfoodmicro.2016.10.035

Cited by 130 publications

(103 citation statements)

References 47 publications

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“…Usually, the bacterium of choice is grown to its exponential phase in a broth at a temperature suitable for the bacterial growth. The cells are then harvested, washed and suspended in sterile distilled water (usually containing glucose) and used as a starter to inoculate a sterilized protein substrate [7,40]. The extent of hydrolysis would depend on the strain used, the type of protein and the fermentation time.…”

Section: Production and Processing Of Food Protein-derived Bioactimentioning

confidence: 99%

Bioactive Peptides

Daliri

Lee

2017

Foods

423

254

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The increased consumer awareness of the health promoting effects of functional foods and nutraceuticals is the driving force of the functional food and nutraceutical market. Bioactive peptides are known for their high tissue affinity, specificity and efficiency in promoting health. For this reason, the search for food-derived bioactive peptides has increased exponentially. Over the years, many potential bioactive peptides from food have been documented; yet, obstacles such as the need to establish optimal conditions for industrial scale production and the absence of well-designed clinical trials to provide robust evidence for proving health claims continue to exist. Other important factors such as the possibility of allergenicity, cytotoxicity and the stability of the peptides during gastrointestinal digestion would need to be addressed. This review discusses our current knowledge on the health effects of food-derived bioactive peptides, their processing methods and challenges in their development.

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Section: Production and Processing Of Food Protein-derived Bioactimentioning

confidence: 99%

Bioactive Peptides

Daliri

Lee

2017

Foods

423

254

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“…Regarding the pasta industry, pseudocereals and durum wheat blends are still a challenge since the addition of alternative ingredients markedly affects technological and sensory properties (Rizzello and others ). Recently, Lorusso and others () revealed that the substitution of 20% of semolina with quinoa flour improved the nutritional aspect of pasta, including free amino acids, total phenols, and the antioxidant activity of pasta; while the resulting pasta tenacity increased.…”

Section: Ancient Grains‐based Foodstuffs: Nutritional Added Value Andmentioning

confidence: 99%

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

Boukid

Folloni²,

Sforza

et al. 2017

Comp Rev Food Sci Food Safe

121

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For centuries, ancient grains fed populations, but due to their low yield, they were abandoned and replaced by high-yielding species. However, currently, there is a renewed interest in ancient wheat and pseudocereal grains from consumers, farmers, and manufacturers. Ancient wheat such as einkorn, emmer, spelt, and Kamut R , are being reintegrated because of their low fertilizer input, high adaptability and important genetic diversity. New trends in pseudocereal products are also emerging, and they are mostly appreciated for their nutritional outcomes, particularly by the gluten-free market. Toward healthier lifestyle, ancient grains-based foodstuffs are a growing business and their industrialization is taking 2 pathways, either as a raw ingredient or a functional ingredient. This paper deals with these grain characteristics by focusing on the compositional profile and the technological potential.

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“…Several investigations were carried out to evaluate the functional properties of quinoa, including treatment of hypertension, diabetes, hypercholesterolemia, and celiac disease (CD) (Asao & Watanabe, ; Vilcacundo et al., ; Zevallosm, Herencia, & Ciclitira, ). In this regard, according to Food and Agriculture Organization (FAO), quinoa is an ancient crop with notable contribution in world food security (Rizzello et al., ).…”

Section: Introductionmentioning

confidence: 99%

“…Organization (FAO), quinoa is an ancient crop with notable contribution in world food security (Rizzello et al, 2017).…”

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confidence: 99%

The effects of hydrolysis condition on antioxidant activity of protein hydrolyzate from quinoa

Mahdavi-Yekta

Nouri

Azizi

2019

Food Science & Nutrition

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In the present study, quinoa protein hydrolyzate was prepared using alcalase and pepsin enzymes. Then, the effect of different temperatures (40, 45, 50, and 55°C), periods of time (60, 120, 150, 180, and 210 min), and the ratio of enzyme to substrate (30, 60, and 90 Anson unit/kg protein) on degree of hydrolysis were examined. Also, the antioxidant activity was assessed using DPPH radical scavenging test, and investigated using a completely randomized design. According to results, the optimum condition to produce hydrolyzates with the highest degree of hydrolysis (24.65%) was 55°C, 210 min, with ratio of enzyme to substrate of 60 Anson unit/kg protein, The highest antioxidant activity (35.44) of protein hydrolyzed was achieved at 150 min, 50°C, and the ratio of enzyme to substrate 60 (Anson unit/kg protein). Moreover, there was no significant ( p > 0.05) between the level of hydrolysis and the antioxidant activity was among different time and temperatures. In conclusion, the peptide derived from quinoa protein showed a sufficient antioxidant activity to be incorporated in food products.

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Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria

Cited by 130 publications

References 47 publications

Bioactive Peptides

Bioactive Peptides

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

The effects of hydrolysis condition on antioxidant activity of protein hydrolyzate from quinoa

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