The functional implications of high-amylose wholegrain wheat flours: An in vitro digestion and fermentation approach combined with metabolomics

García-Pérez, Pascual; Giuberti, Gianluca; Sestili, Francesco; Lafiandra, D.; Botticella, Ermelinda; Lucini, Luigi

doi:10.1016/j.foodchem.2023.135959

Cited by 3 publications

(2 citation statements)

References 38 publications

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“…A study on fermentation of prozyme‐treated destarched rice with Enterococcus faecium EBD1 highlighted enhanced potential of fermentation in producing antihypertensive peptides and phenols in comparison to Prozyme treatment alone (Daliri et al ., 2020). In separate study, UHPLC‐HRMS metabolomics approach was used to characterise the profile of in vitro fermentates derived from different wheat lines in comparison to wild type (García‐Pérez et al ., 2023). The multivariate analysis revealed distinctive profiles, with peptides, polyphenols, terpenoids, and glycerophospholipids.…”

Section: Fermented Cereal Productsmentioning

confidence: 99%

Advances of metabolomic in exploring phenolic compounds diversity in cereal and their health implications

Kathuria,

Thakur,

Singh

2024

Int J of Food Sci Tech

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SummaryThe field of metabolomics has undergone substantial growth, particularly in its application to cereals and their derived products. This comprehensive analytical technique offers insights into the complex and dynamic metabolic profiles of cereals and their derivatives, thereby contributing to a deeper understanding of the composition, quality, and nutritional aspects of these. Various techniques such as mass spectrometry (MS), chromatography coupled with MS, and nuclear magnetic resonance (NMR) were employed to explore the diverse range of metabolites present in cereals. Studies have focused on different aspects that alter the metabolic profile of cereals and their derived products. The present article elucidates the impact of factors such as genotype, growing conditions, and processing methods on the metabolite composition of cereals. Additionally, it has facilitated the identification of bioactive compounds with potential health benefits, contributing to the development of functional foods. Metabolomics approaches enabled the detection of different phenolics, and other essential metabolites in cereals and their derived products, and their modulatory effects on human health. The advances in metabolomics are considered as a powerful tool for developing innovative and healthier cereal‐based products.

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Section: Fermented Cereal Productsmentioning

confidence: 99%

Advances of metabolomic in exploring phenolic compounds diversity in cereal and their health implications

Kathuria,

Thakur,

Singh

2024

Int J of Food Sci Tech

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“…As a result, there is a growing trend towards using safe flour enhancers to elevate flour quality. This has led to the development of custom-tailored flours designed for specific flour-based products, which has become a widespread commercial strategy [5]. This approach guarantees consistent and dependable quality for various specialized flours and improves the overall production efficiency of flour-based products.…”

Section: Introductionmentioning

confidence: 99%

Enhancing the Physicochemical Attributes of Dough and Noodles through the Incorporation of Bacillus vallismortis Laccase

Zhu,

Zhang,

Bian

et al. 2023

Foods

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This investigation examined how the Bacillus vallismortis laccase (rBVL-MRL522) influenced the physicochemical characteristics, structural attributes, and functional capabilities of both dough and noodles. Incorporating rBVL-MRL522 (1 U/g) did not lead to a substantial change in the water absorption of wheat flour. However, the introduction of rBVL-MRL522 caused a significant elongation in the formation time of wheat flour dough, extending it by 88.9%, and also resulted in a 50% increase in the stabilization duration of wheat flour dough. Furthermore, adding rBVL-MRL522 led to a proportional rise in both the elastic and viscous moduli (G’’ of the dough, signifying that r-BVL (rBVL-MRL522) has a beneficial effect on the gluten strength of the dough. Integrating rBVL-MRL522 promoted the consolidation of the gluten-based cross-linked structure within the dough, decreasing the size of starch particles and, more evenly, the dispersion of these starch particles. In the noodle processing, adding rBVL-MRL522 at a rate of 1 U/g raised the L* value of the noodles by 2.34 units compared to the noodles prepared without the inclusion of rBVL-MRL522. Using a greater amount of rBVL-MRL522 (2 U/g) substantially increased the hardness of the noodles by 51.31%. Additionally, rBVL-MRL522 showed a noteworthy enhancement in the elasticity, cohesiveness, and chewiness of the noodles. In conclusion, rBVL-MRL522 promoted the cross-linking gluten, leading to a more extensive and condensed three-dimensional network structure in raw and cooked noodles. As a result, this study offers valuable insights into the environmentally friendly processing of dough and associated products.

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A review of wheat chapatti: Quality attributes and shelf stability parameters

Katyal,

Thakur,

Singh

et al. 2024

Food Chemistry Advances

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The functional implications of high-amylose wholegrain wheat flours: An in vitro digestion and fermentation approach combined with metabolomics

Cited by 3 publications

References 38 publications

Advances of metabolomic in exploring phenolic compounds diversity in cereal and their health implications

Advances of metabolomic in exploring phenolic compounds diversity in cereal and their health implications

Enhancing the Physicochemical Attributes of Dough and Noodles through the Incorporation of Bacillus vallismortis Laccase

A review of wheat chapatti: Quality attributes and shelf stability parameters

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