Editorial

Jump to: Research, Review

3 pages, 187 KiB

Open AccessEditorial

Multiple Approaches to Improve the Quality of Cereal-Based Foods

by Barbara Laddomada and Weiqun Wang

Foods 2022, 11(13), 1849; https://doi.org/10.3390/foods11131849 - 23 Jun 2022

Viewed by 1158

Abstract

The interest in improving the health benefits of cereal foods is continuously increasing [...] Full article

(This article belongs to the Special Issue Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components)

Research

Jump to: Editorial, Review

10 pages, 257 KiB

Open AccessArticle

Identifying Quality Protein Maize Inbred Lines for Improved Nutritional Value of Maize in Southern Africa

by Isaac Amegbor, Angeline van Biljon, Nemera Shargie, Amsal Tarekegne and Maryke Labuschagne

Foods 2022, 11(7), 898; https://doi.org/10.3390/foods11070898 - 22 Mar 2022

Cited by 8 | Viewed by 1934

Abstract

Malnutrition, as a result of deficiency in essential nutrients in cereal food products and consumption of a poorly balanced diet, is a major challenge facing millions of people in developing countries. However, developing maize inbred lines that are high yielding with enhanced nutritional [...] Read more.

Malnutrition, as a result of deficiency in essential nutrients in cereal food products and consumption of a poorly balanced diet, is a major challenge facing millions of people in developing countries. However, developing maize inbred lines that are high yielding with enhanced nutritional traits for hybrid development remains a challenge. This study evaluated 40 inbred lines: 26 quality protein maize (QPM) lines, nine non-QPM lines, and five checks (three QPM lines and two non-QPM lines) in four optimum environments in Zimbabwe and South Africa. The objective of the study was to identify good-quality QPM inbred lines for future hybrid breeding efforts in order to increase the nutritional value of maize. The QPM lines had a lower protein content (7% lower) than that of the non-QPM lines but had 1.9 times more tryptophan and double the quality index. The lysine- and tryptophan-poor α-zein protein fraction was 41% lower in QPM than in non-QPM, with a subsequent increase in γ-zein. There was significant variation within the QPM inbred lines for all measured quality characteristics, indicating that the best lines can be selected from this material without a yield penalty. QPM lines that had both high protein and tryptophan levels, which can be used as parents for highly nutritious hybrids, were identified. Full article

(This article belongs to the Special Issue Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components)

14 pages, 1659 KiB

Open AccessArticle

Use of Air-Classification Technology to Manage Mycotoxin and Arsenic Contaminations in Durum Wheat-Derived Products

by Alessandro Cammerata, Rosita Marabottini, Viviana Del Frate, Enrica Allevato, Samuela Palombieri, Francesco Sestili and Silvia Rita Stazi

Foods 2022, 11(3), 304; https://doi.org/10.3390/foods11030304 - 24 Jan 2022

Cited by 2 | Viewed by 2312

Abstract

Mycotoxins are the most common natural contaminants and include different types of organic compounds, such as deoxynivalenol (DON) and T-2 and HT-2 toxins. The major toxic inorganic elements include those commonly known as heavy metals, such as cadmium, nickel, and lead, and other [...] Read more.

Mycotoxins are the most common natural contaminants and include different types of organic compounds, such as deoxynivalenol (DON) and T-2 and HT-2 toxins. The major toxic inorganic elements include those commonly known as heavy metals, such as cadmium, nickel, and lead, and other minerals such as arsenic. In this study, micronisation and air classification technologies were applied to durum wheat (Triticum turgidum ssp. durum L.) samples to mitigate inorganic (arsenic) and organic contaminants in unrefined milling fractions and final products (pasta). The results showed the suitability of milling plants, providing less refined milling products for lowering amounts of mycotoxins (DON and the sum of T-2 and HT-2 toxins) and toxic inorganic elements (As, Cd, Ni, and Pb). The results showed an As content (in end products) similar to that obtained using semolina as raw material. In samples showing high organic contamination, the contamination rate detected in the more bran-enriched fractions ranged from 74% to 150% (DON) and from 119% to 151% (sum of T2 and HT-2 toxins) as compared to the micronised samples. Therefore, this technology may be useful for manufacturing unrefined products with reduced levels of organic and inorganic contaminants, minimising the health risk to consumers. Full article

(This article belongs to the Special Issue Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components)

► Show Figures

Figure 1

21 pages, 5166 KiB

Open AccessArticle

Modeling and Optimization of Process Parameters for Nutritional Enhancement in Enzymatic Milled Rice by Multiple Linear Regression (MLR) and Artificial Neural Network (ANN)

by Anjineyulu Kothakota, Ravi Pandiselvam, Kaliramesh Siliveru, Jai Prakash Pandey, Nukasani Sagarika, Chintada H. Sai Srinivas, Anil Kumar, Anupama Singh and Shivaprasad D. Prakash

Foods 2021, 10(12), 2975; https://doi.org/10.3390/foods10122975 - 03 Dec 2021

Cited by 11 | Viewed by 1960

Abstract

This study involves information about the concentrations of nutrients (proteins, phenolic compounds, free amino acids, minerals (Ca, P, and Iron), hardness) in milled rice processed with enzymes; xylanase and cellulase produced by Aspergillus awamori, MTCC 9166 and Trichoderma reese, MTCC164. Brown [...] Read more.

This study involves information about the concentrations of nutrients (proteins, phenolic compounds, free amino acids, minerals (Ca, P, and Iron), hardness) in milled rice processed with enzymes; xylanase and cellulase produced by Aspergillus awamori, MTCC 9166 and Trichoderma reese, MTCC164. Brown rice was processed with 60–100% enzyme (40 mL buffer -undiluted) for 30 to 150 min at 30 °C to 50 °C followed by polishing for 20–100 s at a safe moisture level. Multiple linear regression (MLR) and artificial neural network (ANN) models were used for process optimization of enzymes. The MLR correlation coefficient (R²) varied between 0.87–0.90, and the sum of square (SSE) was placed within 0.008–8.25. While the ANN R² (correlation coefficient) varied between 0.97 and 0.9999(1), MSE changed from 0.005 to 6.13 representing that the ANN method has better execution across MLR. The optimized cellulase process parameters (87.2% concentration, 80.1 min process time, 33.95 °C temperature and 21.8 s milling time) and xylanase process parameters (85.7% enzyme crude, 77.1 min process time, 35 °C temperature and 20 s) facilitated the increase of Ca (70%), P (64%), Iron (17%), free amino acids (34%), phenolic compounds (78%) and protein (84%) and decreased hardness (20%) in milled rice. Scanning electron micrographs showed an increased rupture attributing to enzymes action on milled rice. Full article

(This article belongs to the Special Issue Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components)

► Show Figures

Figure 1

13 pages, 994 KiB

Open AccessArticle

Effects of Different Pilot-Scale Milling Methods on Bioactive Components and End-Use Properties of Whole Wheat Flour

by Wenfei Tian, Jingyang Tong, Xiaoyue Zhu, Philipp Fritschi Martin, Yonghui Li, Zhonghu He and Yan Zhang

Foods 2021, 10(11), 2857; https://doi.org/10.3390/foods10112857 - 18 Nov 2021

Cited by 6 | Viewed by 1937

Abstract

The health benefits from consumption of whole wheat products are widely recognized. This study investigated the effects of different pilot-scale milling methods on physicochemical properties, bioactive components, Chinese steamed bread (CSB), and Chinese leavened pancakes (CLP) qualities of whole wheat flour (WWF). The [...] Read more.

The health benefits from consumption of whole wheat products are widely recognized. This study investigated the effects of different pilot-scale milling methods on physicochemical properties, bioactive components, Chinese steamed bread (CSB), and Chinese leavened pancakes (CLP) qualities of whole wheat flour (WWF). The results indicated that WWF-1 from the reconstitution of brans processed by a hammer mill had the best CSB and CLP quality overall. WWF from entire grain grinding by a jet mill (65 Hz) contained the highest concentration of bioactive components including dietary fibers (DF) and phenolic acids. A finer particle size did not necessarily result in a higher content of phenolic antioxidants in WWF. DF contents and damaged starch were negatively correlated with CSB and CLP quality. Compromised reduced quality observed in CLP made from WWF indicated its potentially higher acceptance as a whole-grain product. Full article

(This article belongs to the Special Issue Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components)

► Show Figures

Graphical abstract

20 pages, 1897 KiB

Open AccessArticle

Allelic Variation at Glutenin Loci (Glu-1, Glu-2 and Glu-3) in a Worldwide Durum Wheat Collection and Its Effect on Quality Attributes

by Pablo F. Roncallo, Carlos Guzmán, Adelina O. Larsen, Ana L. Achilli, Susanne Dreisigacker, Elena Molfese, Valentina Astiz and Viviana Echenique

Foods 2021, 10(11), 2845; https://doi.org/10.3390/foods10112845 - 18 Nov 2021

Cited by 15 | Viewed by 2113

Abstract

Durum wheat grains (Triticum turgidum L. ssp. durum) are the main source for the production of pasta, bread and a variety of products consumed worldwide. The quality of pasta is mainly defined by the rheological properties of gluten, an elastic network [...] Read more.

Durum wheat grains (Triticum turgidum L. ssp. durum) are the main source for the production of pasta, bread and a variety of products consumed worldwide. The quality of pasta is mainly defined by the rheological properties of gluten, an elastic network in wheat endosperms formed of gliadins and glutenins. In this study, the allelic variation at five glutenin loci was analysed in 196 durum wheat genotypes. Two loci (Glu-A1 and Glu-B1), encoding for high-molecular-weight glutenin subunits (HMW-GS), and three loci (Glu-B2, Glu-A3 and Glu-B3), encoding for low molecular weight glutenin subunits (LMW-GS), were assessed by SDS-PAGE. The SDS-sedimentation test was used and the grain protein content was evaluated. A total of 32 glutenin subunits and 41 glutenin haplotypes were identified. Four novel alleles were detected. Fifteen haplotypes represented 85.7% of glutenin loci variability. Some haplotypes carrying the 7 + 15 and 7 + 22 banding patterns at Glu-B1 showed a high gluten strength similar to those that carried the 7 + 8 or 6 + 8 alleles. A decreasing trend in grain protein content was observed over the last 85 years. Allelic frequencies at the three main loci (Glu-B1, Glu-A3 and Glu-B3) changed over the 1915–2020 period. Gluten strength increased from 1970 to 2020 coinciding with the allelic changes observed. These results offer valuable information for glutenin haplotype-based selection for use in breeding programs. Full article

(This article belongs to the Special Issue Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components)

► Show Figures

Figure 1

15 pages, 1922 KiB

Open AccessArticle

Qualitative Characterization of Unrefined Durum Wheat Air-Classified Fractions

by Alessandro Cammerata, Barbara Laddomada, Francesco Milano, Francesco Camerlengo, Marco Bonarrigo, Stefania Masci and Francesco Sestili

Foods 2021, 10(11), 2817; https://doi.org/10.3390/foods10112817 - 16 Nov 2021

Cited by 11 | Viewed by 1914

Abstract

Durum wheat milling is a key process step to improve the quality and safety of final products. The aim of this study was to characterize three bran-enriched milling fractions (i.e., F250, G230 and G250), obtained from three durum wheat grain samples, by using [...] Read more.

Durum wheat milling is a key process step to improve the quality and safety of final products. The aim of this study was to characterize three bran-enriched milling fractions (i.e., F250, G230 and G250), obtained from three durum wheat grain samples, by using an innovative micronization and air-classification technology. Milling fractions were characterized for main standard quality parameters and for alveographic properties, starch composition and content, phenolic acids, antioxidant activity and ATIs. Results showed that yield recovery, ash content and particle size distributions were influenced either by the operating conditions (230 or 250) or by the grain samples. While total starch content was lower in the micronized sample and air-classified fractions, the P/L ratio increased in air-classified fractions as compared to semolina. Six main individual phenolic acids were identified through HPLC-DAD analysis (i.e., ferulic acid, vanillic acid, p-coumaric acid, sinapic acid, syringic and p-hydroxybenzoic acids). Compared to semolina, higher contents of all individual phenolic components were found in all bran-enriched fractions. The highest rise of TPAs occurred in the F250 fraction, which was maintained in the derived pasta. Moreover, bran-enriched fractions showed significant reductions of ATIs content versus semolina. Overall, our data suggest the potential health benefits of F250, G230 and G250 and support their use to make durum-based foods. Full article

(This article belongs to the Special Issue Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components)

► Show Figures

Figure 1

12 pages, 560 KiB

Open AccessArticle

Drought and Heat Stress Impacts on Phenolic Acids Accumulation in Durum Wheat Cultivars

by Barbara Laddomada, Antonio Blanco, Giovanni Mita, Leone D’Amico, Ravi P. Singh, Karim Ammar, Jose Crossa and Carlos Guzmán

Foods 2021, 10(9), 2142; https://doi.org/10.3390/foods10092142 - 10 Sep 2021

Cited by 35 | Viewed by 2398

Abstract

Droughts and high temperatures are the main abiotic constraints hampering durum wheat production. This study investigated the accumulation of phenolic acids (PAs) in the wholemeal flour of six durum wheat cultivars under drought and heat stress. Phenolic acids were extracted from wholemeals and [...] Read more.

Droughts and high temperatures are the main abiotic constraints hampering durum wheat production. This study investigated the accumulation of phenolic acids (PAs) in the wholemeal flour of six durum wheat cultivars under drought and heat stress. Phenolic acids were extracted from wholemeals and analysed through HPLC-DAD analysis. Ferulic acid was the most represented PA, varying from 390.1 to 785.6 µg/g dry matter across all cultivars and growth conditions, followed by sinapic acids, p-coumaric, vanillic, syringic, and p-hydroxybenzoic acids. Among the cultivars, Cirno had the highest PAs content, especially under severe drought conditions. Heat stress enhanced the accumulation of minor individual PAs, whereas severe drought increased ferulic acid and total PAs. Broad-sense heritability was low (0.23) for p-coumaric acid but ≥0.69 for all other components. Positive correlations occurred between PA content and grain morphology and between test weight and grain yield. Durum wheat genotypes with good yields and high accumulation of PAs across different growing conditions could be significant for durum wheat resilience and health-promoting value. Full article

(This article belongs to the Special Issue Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components)

► Show Figures

Figure 1

10 pages, 2105 KiB

Open AccessCommunication

Bran-Enriched Milled Durum Wheat Fractions Obtained Using Innovative Micronization and Air-Classification Pilot Plants

by Alessandro Cammerata, Francesco Sestili, Barbara Laddomada and Gabriella Aureli

Foods 2021, 10(8), 1796; https://doi.org/10.3390/foods10081796 - 03 Aug 2021

Cited by 4 | Viewed by 1686

Abstract

Dietary guidelines recommend the consumption of unprocessed, or minimally processed, wheat foods because they are richer in health-promoting components (i.e., minerals, vitamins, lignans, phytoestrogens, and phenolic compounds) compared to traditionally refined products. The design and implementation of technological solutions applied to the milling [...] Read more.

Dietary guidelines recommend the consumption of unprocessed, or minimally processed, wheat foods because they are richer in health-promoting components (i.e., minerals, vitamins, lignans, phytoestrogens, and phenolic compounds) compared to traditionally refined products. The design and implementation of technological solutions applied to the milling process are becoming a key requirement to obtain less refined mill products characterized by healthier nutritional profiles. This study presents the development of an upgraded micronization plant and of a modified air-classification plant to produce several novel types of durum wheat milling fractions, each enriched in bran particles of different sizes (from 425 µm > Ø to Ø < 180 µm) and percentage ratios. A preliminary quality assessment of the milling fractions was carried out by measuring yield percentages and ash content, the latter being related to detect the presence of bran particles. A wide array of milling fractions with different original particle size compositions was provided through the study of the process. Results indicate the ability of the novel pilot plants to produce several types of less refined milling fractions of potential interest for manufacturing durum wheat end-products beneficial for human health. Full article

(This article belongs to the Special Issue Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components)

► Show Figures

Figure 1

10 pages, 1091 KiB

Open AccessArticle

Sorghum Phenolic Compounds Are Associated with Cell Growth Inhibition through Cell Cycle Arrest and Apoptosis in Human Hepatocarcinoma and Colorectal Adenocarcinoma Cells

by Xi Chen, Jiamin Shen, Jingwen Xu, Thomas Herald, Dmitriy Smolensky, Ramasamy Perumal and Weiqun Wang

Foods 2021, 10(5), 993; https://doi.org/10.3390/foods10050993 - 01 May 2021

Cited by 10 | Viewed by 2571

Abstract

Phenolic compounds in some specialty sorghums have been associated with cancer prevention. However, direct evidence and the underlying mechanisms for this are mostly unknown. In this study, phenolics were extracted from 13 selected sorghum accessions with black pericarp while F10000 hybrid with white [...] Read more.

Phenolic compounds in some specialty sorghums have been associated with cancer prevention. However, direct evidence and the underlying mechanisms for this are mostly unknown. In this study, phenolics were extracted from 13 selected sorghum accessions with black pericarp while F10000 hybrid with white pericarp was used as a control, and cell growth inhibition was studied in hepatocarcinoma HepG2 and colorectal adenocarcinoma Caco-2 cells. Total phenolic contents of the 13 high phenolic grains, as determined by Folin–Ciocalteu, were 30–64 mg GAE/g DW in the phenolic extracts of various accessions compared with the control F10000 at 2 mg GAE/g DW. Treatment of HepG2 with the extracted phenolics at 0–200 μM GAE up to 72 h resulted in a dose- and time-dependent reduction in cell numbers. The values of IC₅₀ varied from 85 to 221 mg DW/mL while the control of F10000 was 1275 mg DW/mL. The underlying mechanisms were further examined using the highest phenolic content of PI329694 and the lowest IC₅₀ of PI570481, resulting in a non-cytotoxic decrease in cell number that was significantly correlated with increased cell cycle arrest at G2/M and apoptotic cells in both HepG2 and Caco-2 cells. Taken together, these results indicated, for the first time, that inhibition of either HepG2 or Caco-2 cell growth by phenolic extracts from 13 selected sorghum accessions was due to cytostatic and apoptotic but not cytotoxic mechanisms, suggesting some specialty sorghums are a valuable, functional food, providing sustainable phenolics for potential cancer prevention. Full article

(This article belongs to the Special Issue Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components)

► Show Figures

Figure 1

16 pages, 1288 KiB

Open AccessArticle

Germinated Buckwheat: Effects of Dehulling on Phenolics Profile and Antioxidant Activity of Buckwheat Seeds

by Andrej Živković, Tomaž Polak, Blaž Cigić and Tomaž Požrl

Foods 2021, 10(4), 740; https://doi.org/10.3390/foods10040740 - 01 Apr 2021

Cited by 19 | Viewed by 3250

Abstract

The aim was to investigate the effects of the cold dehulling of buckwheat seeds on their germination, total phenolic content (TPC), antioxidant activity (AA) and phenolics composition. Cold dehulling had no negative effects on germination rate and resulted in faster rootlet growth compared [...] Read more.

The aim was to investigate the effects of the cold dehulling of buckwheat seeds on their germination, total phenolic content (TPC), antioxidant activity (AA) and phenolics composition. Cold dehulling had no negative effects on germination rate and resulted in faster rootlet growth compared to hulled seeds. Although the dehulling of the seeds significantly decreased TPC and AA, the germination of dehulled seeds resulted in 1.8-fold and 1.9-fold higher TPC and AA compared to hulled seeds. Liquid chromatography coupled to mass spectrometry identified several phenolic compounds in free and bound forms. Rutin was the major compound in hulled seeds (98 µg/g dry weight), orientin and vitexin in 96-h germinated dehulled seeds (2205, 1869 µg/g dry weight, respectively). During germination, the increases in the major phenolic compounds were around two orders of magnitude, which were greater than the increases for TPC and AA. As well as orientin and vitexin, high levels of other phenolic compounds were detected for dehulled germinated seeds (e.g., isoorientin, rutin; 1402, 967 µg/g dry weight, respectively). These data show that dehulled germinated seeds of buckwheat have great potential for use in functional foods as a dietary source of phenolic compounds with health benefits. Full article

(This article belongs to the Special Issue Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components)

► Show Figures

Figure 1

12 pages, 21212 KiB

Open AccessArticle

Increases of Lipophilic Antioxidants and Anticancer Activity of Coix Seed Fermented by Monascus purpureus

by Haiying Zeng, Likang Qin, Xiaoyan Liu and Song Miao

Foods 2021, 10(3), 566; https://doi.org/10.3390/foods10030566 - 09 Mar 2021

Cited by 26 | Viewed by 2875

Abstract

Lipophilic tocols, γ-oryzanol, and coixenolide in coix seed before and after fermentation by Monascus purpureus were determined. Antioxidant and anticancer activities of raw and fermented coix seed were evaluated using free-radical-scavenging assays and polyunsaturated fatty acid oxidation model, and human laryngeal carcinoma cell [...] Read more.

Lipophilic tocols, γ-oryzanol, and coixenolide in coix seed before and after fermentation by Monascus purpureus were determined. Antioxidant and anticancer activities of raw and fermented coix seed were evaluated using free-radical-scavenging assays and polyunsaturated fatty acid oxidation model, and human laryngeal carcinoma cell HEp2, respectively. Compared to the raw seed, the tocols, γ-oryzanol, and coixenolide contents increased approximately 4, 25, and 2 times, respectively, in the fermented coix seed. Especially, γ-tocotrienol and γ-oryzanol reached 72.5 and 655.0 μg/g in the fermented coix seed. The lipophilic extract from fermented coix seed exhibited higher antioxidant activity in scavenging free radicals and inhibiting lipid oxidation. The inhibitory concentrations for 50% cell survival (IC₅₀) of lipophilic extract from fermented coix seed in inhibiting HEp2 cells decreased by 42%. This study showed that coix seed fermented by M. purpureus increased free and readily bioavailable lipophilic antioxidants and anticancer activity. Therefore, fermentation could enhance the efficacy of the health promoting function of coix seeds. Full article

(This article belongs to the Special Issue Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components)

► Show Figures

Graphical abstract

Review

Jump to: Editorial, Research

21 pages, 1605 KiB

Open AccessReview

The 10,000-Year Success Story of Wheat!

by Telma de Sousa, Miguel Ribeiro, Carolina Sabença and Gilberto Igrejas

Foods 2021, 10(9), 2124; https://doi.org/10.3390/foods10092124 - 08 Sep 2021

Cited by 42 | Viewed by 6847

Abstract

Wheat is one of the most important cereal crops in the world as it is used in the production of a diverse range of traditional and modern processed foods. The ancient varieties einkorn, emmer, and spelt not only played an important role as [...] Read more.

Wheat is one of the most important cereal crops in the world as it is used in the production of a diverse range of traditional and modern processed foods. The ancient varieties einkorn, emmer, and spelt not only played an important role as a source of food but became the ancestors of the modern varieties currently grown worldwide. Hexaploid wheat (Triticum aestivum L.) and tetraploid wheat (Triticum durum Desf.) now account for around 95% and 5% of the world production, respectively. The success of this cereal is inextricably associated with the capacity of its grain proteins, the gluten, to form a viscoelastic dough that allows the transformation of wheat flour into a wide variety of staple forms of food in the human diet. This review aims to give a holistic view of the temporal and proteogenomic evolution of wheat from its domestication to the massively produced high-yield crop of our day. Full article

(This article belongs to the Special Issue Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components)

► Show Figures

Graphical abstract

14 pages, 429 KiB

Open AccessReview

Phenolic Compounds in Whole Grain Sorghum and Their Health Benefits

by Jingwen Xu, Weiqun Wang and Yong Zhao

Foods 2021, 10(8), 1921; https://doi.org/10.3390/foods10081921 - 19 Aug 2021

Cited by 45 | Viewed by 5931

Abstract

Sorghum grain (Sorghum bicolor L. Moench) is a staple food grown across the globe, and is mainly cultivated in the semi-arid regions of Africa and Asia. Recently, sorghum grain is increasingly utilized for human consumption, due to the gluten-free nature and potential [...] Read more.

Sorghum grain (Sorghum bicolor L. Moench) is a staple food grown across the globe, and is mainly cultivated in the semi-arid regions of Africa and Asia. Recently, sorghum grain is increasingly utilized for human consumption, due to the gluten-free nature and potential phenolic-induced health benefits. Sorghum grain is rich in bioactive phenolic compounds, such as ferulic acid, gallic acid, vanillic acid, luteolin, and apigenin, 3-deoxyanthocyanidins (3-DXA), which are known to provide many health benefits, including antioxidant, anti-inflammatory, anti-proliferative, anti-diabetic, and anti-atherogenic activities. Given an increasing trend of sorghum consumption for humans, this article reviews the content and profile of phenolics in sorghum. It covers aspects of their health benefits and explores their mechanisms of action. The impact of thermal processing, such as boiling, steaming, roasting, and extrusion on sorghum phenolics is also discussed. Compelling data suggest the biological functions of sorghum phenolics, however, further investigations appear warrant to clarify the gap in the current research, and identify promising research topics in future. Full article

(This article belongs to the Special Issue Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components)

► Show Figures

Figure 1

24 pages, 994 KiB

Open AccessEditor’s ChoiceReview

Wheat/Gluten-Related Disorders and Gluten-Free Diet Misconceptions: A Review

by Carolina Sabença, Miguel Ribeiro, Telma de Sousa, Patrícia Poeta, Ana Sofia Bagulho and Gilberto Igrejas

Foods 2021, 10(8), 1765; https://doi.org/10.3390/foods10081765 - 30 Jul 2021

Cited by 34 | Viewed by 11250

Abstract

In the last 10,000 years, wheat has become one of the most important cereals in the human diet and today, it is widely consumed in many processed food products. Mostly considered a source of energy, wheat also contains other essential nutrients, including fiber, [...] Read more.

In the last 10,000 years, wheat has become one of the most important cereals in the human diet and today, it is widely consumed in many processed food products. Mostly considered a source of energy, wheat also contains other essential nutrients, including fiber, proteins, and minor components, such as phytochemicals, vitamins, lipids, and minerals, that together promote a healthy diet. Apart from its nutritional properties, wheat has a set of proteins, the gluten, which confer key technical properties, but also trigger severe immune-mediated diseases, such as celiac disease. We are currently witnessing a rise in the number of people adhering to gluten-free diets unwarranted by any medical need. In this dynamic context, this review aims to critically discuss the nutritional components of wheat, highlighting both the health benefits and wheat/gluten-related disorders, in order to address common misconceptions associated with wheat consumption. Full article

(This article belongs to the Special Issue Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components)

► Show Figures

Figure 1

Journal Menu

Journal Browser

Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components

Share This Special Issue

Special Issue Editors

Special Issue Information

Keywords

Published Papers (15 papers)

Editorial

Research

Review

Further Information

Guidelines

MDPI Initiatives

Follow MDPI